Waiter self-identification

Part 1: Waiter self-identification

In order to improve our operational skills and develop professional abilities, we will conduct internships in the second semester of junior year in accordance with the teaching plan. After the arrangement of the school, we took the XX to the X in X, X, and the internship base was XX Hotel. The ancients said: "The deceased is like a husband, staying up late." The short and unforgettable internship journey is like a white pass, and it is passing away quickly. The feelings in this period are like the five-flavored bottle - sour, sweet and salty. It has gone through five in the daily intense and full working environment. During the internship period of the month, I looked back at the internship period of nearly half a year. I was filled with excitement and made me feel infinite.
First, the internship hotel profile
Located opposite the Daying Town Bus Station, the XX Hotel is located at a crossroads with a very good location and a large flow of people. Because Daying Town is a production base for fur, there are many southern guests, so the hotel owner chose to use southern dishes. The aim is to make full use of the loyalty and identity of the southern guests to the characteristics of the hometown and the hunting spirit of the northerners to the southern dishes to expand sales. At the same time, the hotel is mainly operated in the store, and also carried out a takeaway operation. Second, the internship content and process
1. Selection of practice locations:
The selection of the place of practice began to consider going to a private enterprise as a handyman, but considering that the people contacted in the private enterprise rarely could improve their self-ability better, I chose to go to the hotel as a waiter. The specific reason is: hotel attendants can reach more people, most of them are constantly changing, and most of them are doing business, and a small part is political. And other. Communicating with these people will exercise your eloquence and learn to talk. See people of all kinds and learn the experience of different industries to experience the hard work between different industries. Improve yourself gradually, and also pave the way for future interviews.
2. Internship introduction: I mainly serve as a passer-by and a hotel waiter. At the same time, I assist in ordering food, send food to other waiters, and occasionally go to the kitchen. She mainly worked hard, although she had thoughts about giving up several times in the middle, but she finally persisted. Although the work is very hard, but there is sweetness in the bitterness, because after all, this is the first time in my life to come to the hotel to be a waiter.
Stage 1: The main work during this period is to familiarize yourself with the staff, especially the chefs; follow the foreman to understand the techniques of the dishes, familiar with the work process, and strive to achieve fast and steady; the focus of the work is to learn the placement of tableware and the cleaning of the restaurant; And master the action of pouring wine on the table and the courtesy words and deeds exchanged with the guests; learn a series of hotel waiter work items such as basic meal removal and cleaning utensils.
Summary: By adapting to the environment, you should pay more than others, seriously understand the technical skills of the foreman, and must not express yourself when the boss teaches the assignment of work skills. Interrupting his speech will be self-discipline. No fun.
Phase 2: Continue to be proficient in the first phase of the service requirements. At this time, the strange feelings between colleagues are basically eliminated, and they begin to talk easily with each other. They can freely express their personal opinions, begin to grasp the characteristics of each work, enhance the initiative and flexibility, and create a sense of belonging - the hotel is my home; According to my personality from the countryside, I am not afraid of suffering and tiredness, and I can withstand the high temperature baking in the kitchen during the summer heat. Moreover, the speed of passing vegetables is relatively fast, and it is gradually getting the attention of the boss, and the chance of being praised increases. Occasionally sent out to purchase goods.
Summary: After the work adaptation period, slowly begin to express your work attitude and optimistic mood in daily life through your own efforts, try to let the workers and bosses accept your values, so that the other party can understand more about themselves. . But don't overdo it yourself, lest it cause unnecessary misunderstanding.
Stage 3: During the maturity period, through the exercises in the previous stages, we have the ability to solve various tasks. After completing the work assigned to ourselves every day, we will actively help others to complete the work of mopping the floor and placing tableware. Improve, respond flexibly to customer requests and chat with customers. Occasionally give colleagues a "prick", sharing the joy of labor in the debate.
Summary: In the course of work, you can use your own skill and grasp of the essentials of work, and after completing the task perfectly, publicly reward yourself, in order to promote the enthusiasm of others, eliminate the boring in the work process, and thus achieve "work and happiness." "The realm of".
Stage 4: After my own efforts, I was concerned by the boss and my colleagues and started to involve other businesses of the boss. At this stage, I began to be interested in the practices of some dishes and the basic principles of catering, and asked the chef to consult some special dishes. Help the boss design the layout of the recipe. And many times for the boss to go out to work, solve some basic small things, most of the time are running around, haunted in shopping malls, Internet cafes, office buildings and even ktv delivery.
Summary: During this period, it is easy to appear smug, which requires suppressing your excitement and getting along with your peers with a peaceful attitude.
Third, the main internship and experience of the internship harvest
1. Improvement of service awareness For service industries such as hotels, service quality is undoubtedly one of its core competitiveness and its lifeline. The high level of service quality not only impresses customers, but also lays the foundation for their visit again, and can make customers feel honorable and establish a good brand and image for the hotel. Through the intensive practice of the hotel's study and peacetime, I exercised my sense of service, developed a good habit of smiling at the guests, learned to use standard etiquette and courtesy, and understood the importance of learning a foreign language.
2, the improvement of service level After nearly two months of internship, I have a certain understanding of the hotel's basic business and operation, courtesy is a concentrated reflection of a person's comprehensive quality, the hotel is even more so, dare to speak to people, In the process of asking people to be good, we must do three things: the eyes are coming, the mouth is coming, the gods are coming, and one can not be less. For the requirements of the guests, we must do our best to satisfy them. Although some things are not our responsibility, we must try our best to help them. For some unreasonable demands that cannot be made, we must reject them in a euphemistic tone and help him find other solutions. .
Internship experience
1. Although the internship is only a short period of time in my college career, in the course of my work, I am not simply selling my own labor to get paid, but always serving as a college student, especially a social worker. Others, only one love is not enough. What I am learning is a kind of consciousness, serving the consciousness of others. Maybe I will not be a waiter in the hotel in the future, but this kind of concern for others and the contribution of the society will be preserved and implemented in the future work.
2. Internship is a process of reaching out to society. Through this internship, I have a comprehensive understanding of the hotel's organizational structure and business operations, contacted a wide range of guests, and also met a lot of good colleagues and friends, they let me know more about the society, they broadened me The vision also taught me how to adapt to social integration.
3. During the internship and future employment internship, I was exposed to the society in advance, recognized the current employment situation, and made an early planning for my soon-term employment plan. Through this internship, I found my own connection with the society and made a guide for my employment direction.

Part 2: Waiter self-identification

From this catering waiter, I changed the negative thinking that I think the dry catering waiter has no future. I have established a line of thoughts and loves the idea of ​​a line. I know whether a person has made a difference, not because of his occupation, but whether he is doing his best. Do the work you do. I have the will to work and correct my work attitude; I know the qualities that successful waiters should have, thus enhancing my sense of professionalism, determined not to do it, to be an ideal, ethical, knowledgeable, Disciplinary qualified waiter I learned the principle of serving guests; the program to serve guests; the working rules in the service; the banquet delivery program; the skill of the tray and the walking pace of the end; the precautions for laying the table and setting the table; changing the ashtray Key points; ordering, writing menus, precautions for canceling dishes and tips for selling dishes; basic methods, procedures and general knowledge of drinks; handling tips for complaints and service work; preparation for restaurant opening And the precautions of the market and various service etiquette, food hygiene knowledge, fire knowledge and so on. It has laid the foundation for me to be a good waiter.
In this part-time job of the waiter, I summed it up as an excellent waiter.
Love your job: When you love your job, you will do your job happily and easily. We want people who eat to get health, energy and good service. You may be able to make ordinary work extraordinary. The people most in need of business are those who love work.
Quickly familiarize yourself with work standards and methods: In order for our company and ourselves to win in the fierce competition, we must be able to work as quickly as possible and be competent in order to improve work efficiency.
Have a diligent spirit: catering work is mainly on the job at hand, usually not too heavy, do more and not tired. So we have to be diligent, eye-catching, hand-worked, and diligent. Work proactively and actively look for work. The saying "A hard work is difficult" tells a very profound truth, as long as you are diligent and successful, you will be open to you. The waiter of the restaurant must have self-confidence: Compared with money, power, and background, self-confidence is the most important thing. Self-confidence can help people remove obstacles, overcome various difficulties, and believe that they are the best.
To learn to be a person: being a person is to be a dedicated, grateful, helpful, professional ethic person, sincerely doing things, doing things seriously, the business will be more successful
Responsibility: It is based on the interests of the company and is responsible for its own work; it is responsible for the guests, providing customers with quality products and services; it is “respecting no one”, even if no one supervises you, you will do your job seriously. This is the performance of responsibility.
Normally facing the unfairness of work: there is no absolute fairness in the work, and in the face of the hard-working, the opportunities are always equal. There is no certain frustration tolerance, how can we provoke the girders in the future.
Team: Team spirit is the consistent pursuit of the company. The work of the catering enterprise consists of multiple divisions of labor, which requires the cooperation of team members. Team-oriented, collaborative employees and businesses are more successful.
The experience of this part-time job is very profound. I think that we do everything, and we make a little progress every day: the accumulation of sand into a tower, the accumulation of less, and many successful people are accumulating a little bit of a large . Innovating a little every day is leading the way; doing a little more every day is going to a bumper harvest; every day, a little progress is going to success.

Part 3: Waiter self-identification

Internship, good opportunity to train people More than half a year ago, I went to the Volkswagen Hotel in Anting Town to start my internship life: cashier at the front desk. Before I went to work, I was thinking about it: "Can I get along with my new partner? Can I adapt to a new environment? Can I handle the problem of work when I am timid? Can I face foreign guests? I am calm and comfortable, can I handle it freely? I usually misunderstand, mistake money, do wrong things? One question after another emerges in my mind; one worry after another hover in my heart. I have spent the first few days in fear and anxiety.
Things are not as bad as I imagined. With the help of colleagues and leaders, I quickly adapted to the new work and living environment. As time went by, I gradually became familiar with the business. Of course, there have been difficulties in this, but most of them can be solved smoothly. I remember that once I was in the middle of the shift, the two people were responsible for the temporary work. At first I was a little flustered, not only because it was the busiest one in three shifts a day, but also because it was the first time I was on duty alone. I kept telling myself: to be calm, there will be nothing. So I quickly entered the role and carried out my work in an orderly manner. I thought that this day was spent safely, but a foreign guest suddenly said that he would check out. I stumbled. I was the first to check out, for fear that I would do something wrong. So I recalled the check-out procedure first, then began to take back the keys, notify the departments to check out, check the bills, check with the computer, check the guest, wait for the round-up notice, and confirm that there is no problem. Although it is just a few simple programs, it is quite complicated to operate. Take the accounting bill, although it is now a computer management hotel, there is a set of financial software that can help me calculate the bill, but according to regulations, in order to prevent any errors in the operation of the computer system, you must manually calculate all the original bills. Again. If the guest stays for a few months, the bill will be like a hill. I finally got a good account and sent away the guests. awesome! safe and sound. My hanging heart finally let go, and my heart is really unspeakable.
A room was finally sorted out and it took more than an hour. Although I used more than twice as much time as others, I am very happy because I have organized a room independently. Of course, I can only organize one in 30~40 minutes.
After Qingpu Hotel rated three stars, our workload is getting bigger and bigger, and the foreman ward round is getting stricter. Because every time an employee puts out the room, the foreman will then check the arrangement of the room, write some unclean places on the paper, and let the employees rework. If the rework is not clean, the next day, after being sampled and checked, it is necessary to open a lost order. I was beaten by the foreman and I was fined 20 yuan. In the future, I will be more careful when I organize the room.
Although it was very hard in the half year of the guest room department, every time I saw the guest's satisfaction leaving, I felt that my work had paid off. The biggest gain of this internship is a saying: "It’s not difficult to see people picking up the burden."

Part 4: Waiter self-identification

April 23, 2019, was a turning point in my life. On this day, I and many of my classmates set foot on the road to internship in Shenzhen. This is a great test for me who has never been to a distant place. Change. In the face of this strange city, I have already felt the concern of the company leaders for us when we have not had time to fear and sorrow.
On the first day of the first day, it was early in the morning when the car came down. It was still a gray one. Then we were taken to the dormitory by the company’s management staff. When I got in, I just sat down and heard the knocking of the door. When I came in, an opening was a word of concern. I was very touched. In the strange city, there were people who care about us. Manager Ge said: "Wait to take you to the company to see the familiar environment," When I saw it, it was already dark. When I went to the next day, I started to train intensively. When I was training, I was very tired and many students wanted to leave. But in the end, I still took the bite and endured it after a week of training. Afterwards, the rigorous examination, the first written test, and then the actual operation, finally finished at around 6 pm, everyone was relieved, thinking that finally liberated, but behind waiting for us is separation, 4 On the 28th of the month, it was a day when everyone was separated. It was also rainy and gray, as if the sky was crying. Everyone took the car to the office where they went to work.
And I came to the Yitian store like this. When I first arrived at the store, Tu Manager arranged the people in the store to take us to familiarize myself with the environment. I thought this was the place where I worked in the future. I thought secretly. I must work hard, so that I can't live up to the hard work of so many days. When I attended the pre-class meeting at 5:30, I felt pretty good. When the meeting was over, Director Zheng told us to stay and arrange for us. The master said to us, "This is your master in the future. I will follow the master in the future." On May 1st, I officially followed the master. At this time, my heart began to feel awkward. Why did I study at school? Business, why do I come out to work as a waiter? Then what is my effort in the school for two and a half years? I didn't understand it for a while, but the busy work made me have no time to think about it. Later I discovered that it was not so simple to be a waiter. During this period, I learned a lot of knowledge and theory that I couldn't learn at school. The leaders are very caring for us, they are very warm, and they also appreciate the hard work and happiness of the waiters in the catering industry. Sometimes it is a very happy thing to satisfy the guests through their enthusiastic service. Sometimes, some tempered guests will be jealous, although they will feel very wronged, but sometimes think about it: life is so short for decades, why should you suppress yourself for this little thing, let I am not happy, I will treat these as writers, and when I am full, I will wait to slowly digest them. Maybe I have a lot of unfinished places and self-discipline myself. In fact, our work is in contact with different people and things every day, dealing with people of all kinds, all of which require skill, courage and courage, speed of work, and serious responsibility for things, and this is what the individual wants to do. Every day work is constantly improving. In his position, he has to do a waiter to do his job seriously, so that he can earn a little bit of trust in the trust of the superior leader, and only pay for it.
After working for three months, I just passed the induction test and are waiting for the results. If I have passed the exam, then I have taken another step and surpassed the same starting point. This is the opportunity that the company and the leader gave me. If there is no effort, no effort, maybe this opportunity is someone else's, so I am constantly trying to constantly improve myself from my daily work, just like going up the stairs, you are not trying to I never know where I can go to the ladder before passing the exam. I officially took over the work of the specialty staff and began to get in touch with the dense numbers and products. For example, to understand the price and taste of the specialty and its storage, and the daily sales, to count, how much each team sold each day, each How many people sell each day, but also to do its inventory, to do a summary every week, the summary is the daily sales this week, as well as its cost and gross profit, sent to the management company after the completion, not until the end of the month To do its monthly knot, it is more troublesome like this. If this is the total sales for one month, and what is the sales volume of each product? And its ranking, that product sales are the best, that product sales are the worst, whether to cancel or not to sell, I feel very trouble when I first start to contact these, always worry that things will disappear, or do wrong accounts, this is very If you are wrong, you will be wrong when you make a monthly account. Slowly, I will gradually get started, and I will not be afraid of it. I feel so simple, the company’s people I said that I learned very quickly, more than my master, but the hard work is only I know,
When I started to pick up the special product, others were very unconvinced. I said a lot of ugly words behind me and said, "Why can she get off work so early, why can she not have to be hygienic?" I heard it feel aggrieved at first. Do I have to get off work very early? Am I not the same as you? Even if I make a good account, is it the same to wait for you? Can I go first? Who else said that I am not hygienic? I also have the hygiene of special products to do! And when I usually do the accounts, what are the things when you work overtime when you work overtime? You left work early, and I still work alone and use my own time. What am I for? Who can understand in my heart? You only see that I have to look at the surface, what else have you seen? But I have come over all of them. I have thought about going in the middle of it, but what do I think of myself? Isn't it just training yourself? Why do you have to give up halfway?
If you do your own good and bad leadership, you will see it, not by others. If you can't even bear these things, can you still exercise? What is the motivation without pressure? I have been working for more than half a year. During the past six months, I have tasted the ups and downs, only to find the hard work and hardship of my work. I realized that it is not easy for my parents to work hard. Some difficulties in making money, there are always some gains and mistakes. People have been relishing for a long time, and now they have transferred from the service department to the customer service department. They also have new skills and knowledge to learn. For example, answering the phone, answering the phone is to pick up the phone from all places every day. The answer is to be polite and not like Answering the same as a private call, be careful to remember the questions asked by the guests, but also answer, these are skills, I am still learning, there are hospitality skills, familiar with the signing customers, calculate the passenger flow. . . . . . Wait, I believe that as long as you work hard, you can do your job no matter what department you are in. Now you have the second job!
The work is more than before, because the new department has a lot of things to learn, but also to start from scratch, but life is not to continue to learn? It is good for you to learn more! I believe that anything that you can learn if you are willing to learn, because there is no difficulty in the world, I am afraid that there are people!
All of this is the platform provided by "West Lake Spring". I am very grateful to the "Business School" for giving me this opportunity to work. I also want to thank "West Lake Spring", which allows us to have both the needs and the learning. The stage is dancing, I believe that I will definitely take it to the next level.

Part 5: Waiter self-identification

Under the introduction of my friend, I came to ** and got the message to come to study. I am very happy. I cherish this opportunity. I have studied hotel management for five years. I have never practiced it. I want everything from scratch. This is a very good opportunity, so I came to study with enthusiasm. I started studying ** culture and theory courses. I accept the culture of ** and I am very happy to be a * *People, after ten days of theoretical courses, I can't wait to come to the ** shop with a feeling of embarrassment. I was assigned to the guest room in the first week of the trip. I thought I could do the hard work and I was fully prepared. In the guest room, I mainly studied the cleaning and bed making of the room. Although I have already made sufficient preparations, I was tired and complained on the first day. I even suspected that I could persist. Under the encouragement of the room sister, I In my heart, I made up my mind to encourage myself to insist. In the six-day room study, I learned the process of cleaning a room. The most basic bed in the hotel, bathroom cleaning and simple room service. Ways in which I have a basic understanding of basic commodities to sell the hotel. In the second week, I was assigned to the restaurant and learned from the senior restaurant waiter how to set up a table, remove the table, order a la carte, serve, and pass the dishes. And have a better understanding of the restaurant's service process.
I was assigned to the front desk in the third week. I really liked the reception at the front desk, but I was embarrassed. I don't know if I can do the job, but I am happy that most of the hotel staff are so enthusiastic. Friendly, they are not indifferent to us because we are interns. In the spare time, a sweet smile from colleagues, a common "hard work" will be touched, the reception desk is a hotel facade It is the place where guests make a first impression of the hotel. The service of the main station basically covers all the services that the hotel can provide. Therefore, the front desk staff needs to have sufficient knowledge of each department of the hotel to provide satisfactory and considerate services. During the study, I have a deep understanding of the basic operations of the hotel, such as check-in and check-out, and have carried out practical operations.
The days of internships are ending day by day. I have learned a lot of things these days. Besides learning some basic skills and common sense of service, I have learned how to deal with my own interests and the interests of the hotel. Dealing with the interpersonal relationship between colleagues and how to adjust my mentality, let me know that as a waiter should have a strong sense of service. When chatting with a department manager, the manager mentioned the service awareness. I strongly agree with him: "Service awareness not only requires the waiter to have the concept and desire to provide quality service to the guests, but also the same for his colleagues. Consciousness."