Three Months That Changed My Life
There are moments in life that quietly shape our future long before we realize their importance.
For me, one of those moments came during the fourth semester of my Bachelor of Science in Hospitality and Hotel Administration.
As part of our degree, every student was required to complete Industrial Training at a five-star hotel.
It was much more than a university requirement. It was our first opportunity to leave home, step outside our comfort zones and experience the professional world of hospitality.
Looking back today, I realise that those three months became one of the most important chapters of my life.
Choosing My First Five-Star Hotel
Our university provided us with a list of prestigious hotel brands where students could apply for Industrial Training.
After carefully reviewing the options, I selected Sheraton Grand Bangalore Whitefield Hotel and Convention Centre, Bengaluru.
The recruitment process was similar to applying for a professional job. The university first shared our profiles with the hotel, after which shortlisted candidates were invited for interviews.
Fortunately, I cleared my interview on the very first attempt. What made it even more special was that I had been selected by my first-choice hotel.
My internship officially began on 1 January 2020. Seven students from Jagran Lakecity University, Bhopal, were selected for Sheraton Bengaluru, and together we embarked on an exciting new journey.
A New City, A New Beginning
For many of us, it was the first time living away from our families. We rented a three-sharing PG accommodation in Bengaluru. The monthly rent was around ₹6,000 per person, including meals.
Anyone who has lived in a student PG knows that the food is rarely memorable. Fortunately, Sheraton provided meals for all interns. Even on our weekly offs and public holidays, we were welcome to dine at the hotel's associate cafeteria.
At the time, it felt like a simple employee benefit. Today, I understand it as one of hospitality's most important values—
"Taking care of the people who take care of your guests."
Learning That No Job Is Small
Our Industrial Training covered four major operational departments:
- Housekeeping
- Food Production
- Food & Beverage Service
- Front Office
Like many hospitality students, I imagined myself working in kitchens or restaurants. Instead, my first department was Housekeeping.
My daily responsibilities included cleaning guest washrooms, replenishing guest amenities and maintaining cleanliness standards. Many people might consider these small or ordinary tasks.
I never did.
Because I had already learned one important lesson while growing up at Lazeez Hakeem® | Since 1971:
No work in hospitality is ever small.
Every responsibility, no matter how simple it appears, contributes to the guest experience.
Looking back today, I realise that Housekeeping didn't simply teach me how to clean a room. It taught me humility. It taught me discipline. Most importantly, it taught me to respect every department that works behind the scenes.
The People Who Helped Me Grow
During my time in Housekeeping, I had the privilege of working with Tanu Ma'am. She noticed my willingness to learn.
Rather than limiting my experience to routine housekeeping duties, she patiently taught me towel art, professional bed making and the finer details of room presentation.
Those lessons were never part of my assigned responsibilities. They were acts of kindness from someone who genuinely wanted a student to grow. Even today, I remain grateful for her encouragement.
From Wiping Plates to Supervising a Banquet
My next department was Food & Beverage Service. Like every trainee, I started with the basics.
- Plate polishing
- Glassware preparation
- Cutlery arrangement
- Table setup
For hours, my responsibility was simply polishing plates until they shined perfectly. It wasn't glamorous. But it taught me precision and consistency.
Then, one unexpected opportunity changed everything.
One day, a banquet supervisor was unavailable, and I was asked to assist in supervising an important event. My responsibility was to support the event host, Ms. Rolene from Sydney, who was conducting an international seminar.
I approached the responsibility exactly as I had approached every task before it—with complete dedication.
At the end of the event, Ms. Rolene personally presented me with an Appreciation Letter. For many people, it might have been just a letter. For me, it meant something much greater.
It was the first time someone from the international hospitality industry had recognised my work.
That single moment gave me confidence that I truly belonged in this profession.
Becoming a Butler
Following that event, I was given additional opportunities to work in Banquets. Soon afterwards, I was assigned the role of Butler for VIP events.
A Butler's responsibility goes far beyond serving food. It means staying beside the guest, anticipating every need, solving problems before they arise and ensuring that every experience feels effortless.
One of the first distinguished guests I had the honour of assisting was Mr. Prasanna Pandu, Asia Representative of ExxonMobil.
Working closely with senior corporate leaders taught me that hospitality is built upon observation, professionalism, discretion and attention to the smallest details. These were lessons no classroom could ever teach.
When the World Suddenly Changed
Everything was going well. Every day brought new learning. Every week brought new responsibilities.
Then the news began to change. A new virus was spreading across the world.
Coronavirus.
At first, it seemed far away. Soon, Bengaluru reported one of its earliest confirmed cases. Our hotel was located only a short distance away.
The atmosphere changed almost overnight. Excitement became uncertainty. Confidence became concern. Nobody knew what would happen next.
A Birthday I Will Never Forget
My twentieth birthday was approaching on 17 March 2020. I had already booked flight tickets so I could spend a few days with my family.
At almost the same time, I received another exciting update. I was about to be transferred from Banquets to one of the hotel's restaurants, where I would continue learning restaurant operations.
Unfortunately, life had different plans.
On 15 March 2020, we received official instructions that all interns should immediately return to their hometowns because the situation had become unpredictable.
I cancelled my birthday plans. Our internship concluded earlier than expected. Certificates were distributed on 18th March. Farewells were exchanged. And it was time to return home.
One Decision That Changed Everything
As we planned our journeys back home, everyone had different ideas. Some of my friends decided to stay in Bengaluru for another day or two before travelling.
I chose differently. I booked a train ticket for the night of 18 March 2020.
At that time, it seemed like an ordinary decision. Later, I realised how fortunate it was. Mine was one of the last trains from Bengaluru to Bhopal before travel restrictions became increasingly strict.
Within days, movement across the country had almost completely stopped. On 20 March 2020, India entered a nationwide lockdown.
Even today, I sometimes think...
Perhaps life was quietly protecting me without me even realising it.
An Internship That Ended Too Soon
My Industrial Training officially lasted from 1 January 2020 to 17 March 2020. Although the internship was originally planned for six months, it concluded after just three months because of the global pandemic.
The remainder of our academic semester was completed through online classes. Like millions of students around the world, we suddenly found ourselves learning from home instead of classrooms.
What Sheraton Really Taught Me
People often ask me,
"What was the biggest lesson from your first five-star hotel?"
It wasn't luxury. It wasn't fine dining. It wasn't working with international guests.
The greatest lesson was humility.
I learned that world-class hospitality begins with the smallest responsibilities. Cleaning a washroom. Making a perfect bed. Polishing a plate. Serving a guest with genuine care.
Every exceptional hotel is built upon thousands of invisible acts of excellence.
Those three months shaped my work ethic forever. They taught me to respect every department. Every colleague. Every responsibility.
Today, whenever I speak with young hospitality students, I share one simple lesson:
Never underestimate your first job. Never believe that any responsibility is too small.
Because every great chef... Every successful hotelier... And every hospitality leader... Begins somewhere.
For me, that journey began by cleaning washrooms, polishing plates and learning to serve with humility.
Those three months didn't simply teach me hospitality. They shaped the person I am today.
Internship Details
- Hotel: Sheraton Grand Bangalore Hotel at Brigade Gateway
- Location: Bengaluru, Karnataka, India
- Internship Period: 1 January 2020 – 17 March 2020
- Course: Bachelor of Science in Hospitality and Hotel Administration
- Institution: Jagran Lakecity University, Bhopal
