Adjusting

Culture

I found it very easy to adjust to the culture as it wasn't that different to what I'm used to in general. And any other differences weren't a big obstacle either so I felt very comfortable staying in Malaga and really enjoyed my time. The biggest thing that I found surprising was the type of customer service that they give. At first it gave me a bad impression, like they don't care about their customers at all and having to serve is a bother to them. Compared to what I'm used to it's not a good quality of service but after seeing more of it I got used to it and learned that it's just part of their culture and their personality and not an actual sign of bad service for their standards.

In general people of Malaga are very laid back and don't stress over the details which can be pretty refreshing in a way. They may appear rough at first glance but they are very friendly and wcoming if you respect their culture.

Workplace

My workplace, La Revuelta was a very small restaurant and during this time of the year we had customers sitting only outside. That has made my job easier as it was easy to look over all the tables and serve them swiftly. As I didn't speak any Spanish unfortunately I was Lucky that both the owner, his wife and the chefs assistant could speak English. It was easy to communicate all my duties and ask any questions I had. Due to my lack of Spanish thought I was only allowed to serve drinks, bring food over and clean up but not take any food orders. I enjoyed my short stay at the restaurant and hope I was able to return the kindness and warm welcome with my work. 

Language

As I have never studied Spanish before my knowledge of the language was pretty much non existent. I did manage to pick up some useful phrases at work but since I didn't know any basics I was unable to pick up anything just from listening and couldn't improve my level of Spanish at all. I hope that next time I have a chance to come I'll pick up some basics first!

Work colleagues 

Most of the time it was just me and the Chef with his assistant so there wasn't much work to do together. I was mostly independent with my work and all I needed was few pointers on what to do after which I had a free hand to work my own way.