[Boutique] waiter internship report

This article directory 1 waiter internship report 2 waiter internship report 3 waiter internship report section 1: waiter internship report

I. Internship purpose

Understand and understand the basic situation of the service industry, and master some specific operational skills required for service work. Master the job content, job responsibilities, work processes, and coordination and assistance between positions. Develop your professionalism and professionalism, as well as your passion and responsibility for your work. To lay a certain foundation for the future profession.

Second, the internship time

July 5, 2019 - January 5, 2019

Third, the internship unit overview

Fourth, internship position

Dining area service,

V. Internship process and content

First of all, the Ministry of Personnel trains our interns and newcomers. The main content of the training is 1 basic profile and corporate culture. Through training, we have learned the history and future vision of 1 and know what kind of store 1 is and what kind of store we want to be. After the training is over, it is directly reported to the department.

The main task is to be responsible for the storage, collection and supply of waiters in the restaurant. After that, for some reason, I switched from the post of the bar to the buffet. I think that the job of the buffet is a less technical job, but the workload is relatively large. The main task of the work is to be responsible for the cleaning of the buffet table and the timely supply of materials on the table. I mostly go to work at five in the morning and open the breakfast stall. At the beginning, every day is an evasive mentality to face work, and the sense of responsibility is extremely lacking. For the hotel, the task of the cafe is to take care of the breakfast of the hotel guests and the western food service of the hotel. At breakfast, in the form of a buffet, the drinks and foods other than coffee and tea are basically taken by the guests. Our job is mainly to pour coffee or tea for the guests and to help the guests take away the empty plates after eating the food. This kind of work is repeated every day, and the interest and passion of our work is inversely proportional to the number of repetitions.

6. Internship experience and gains

I chose a major part of tourism management because of the film and television drama. I watched the handsome guys and beauties in the movie in the luxury five-star hotel. They are so charming, life is so passionate. The hotel’s luxurious hardware and a large number of social names have attracted me. I just want to have the opportunity to work in a five-star hotel in the future. After entering the school for a period of time, I found that the cumbersome courses, the blunt theory, and the unencumbered learning environment made me, the classmates, more and more depressed. I lost my passion for learning and I am confused about the future. Self-worth has been completely negated. Going back to sleep in class is also sleeping. This day is basically a sleep. Although I know that I have been through college for four years, I will take nothing but regret and regret when I graduate from school. I think every day, I must study hard from tomorrow, and I will live every day with energy. However, I found myself very disappointed tomorrow, and I wondered why I couldn’t change this state every day. The reason for thinking now is lack of action and lack of self-confidence. Not confident that your efforts will really bring about change, and I don’t believe that I will be better than others through hard work.

I had an internship at InterContinental Puxi for a very unpleasant experience. But this experience is precious. This experience made me know myself. This experience has made me mature. This experience has made me more confident in the future. I think the reason is a lot. First of all, I have transferred the interest in the school to the work. When I was at school, I didn't want to be in the hotel industry because I didn't have an interest in the course. I didn't think that the internship was just a part of the school curriculum design. The purpose of my internship is just to get a diploma in a smooth and timely manner. However, I am not a person who values ​​the diploma, so I want to be able to "mix" the six months. Thank God for letting me come to ecco, a department that doesn't allow any employees to "mix" during work. It is also the reason that this "mixed" thought made me have this unpleasant experience. Everyday I think about how to find a time to be lazy, how to be lazy will not be detected. I don’t know if everyone in our department is an elite, it will not let me have any chance of being lazy. I remember that every day the manager came to work, he would ask where ricky is. I still remember that the hostess of our department often called me back from the pantry. Part of the reason I fled the bar was that mixed thoughts were at work, and the other part was because my personality had not changed from a student age to a professional person. Students like to be independent and do not like too much intervention from others. So I didn't get used to it at first. For example, if I did something wrong, the manager or the old employee's face is like Baogong. The tone of the speech is also very unfriendly. However, at home or at school, the wrong thing, no one will come. For me, I feel that I am wronged, so the distance with them is already far away in my heart. So I don't want to contact them and don't want to talk to them. I am naive thinking about why they are so fierce. This was followed by a vicious circle. I lost my passion completely. I really got to work in a state of heavier than the grave. I thought about going to work when I went to work. This is an impression I have in my colleagues’ eyes and in the eyes of the manager. Everyone knows how this will be. An impression.

At a restaurant's inventory, I made a mistake because of the way and attitude I did. This mistake is unforgivable in the eyes of the manager. It was also this mistake that made the manager basically completely disappointed with me. My job was also transferred from the bar waiter to the buffet. I remember that after the incident, the manager told me about his views on me or the experience. He said: "The opinion of a person in the eyes of others is from what you said and what you did. Come out, I think that you are speaking too confident, which is very inconsistent with your ability. I hope that you will think about your ability before you speak, and you should say something that matches your ability."

Fortunately, I went from the bar waiter to the buffet waiter, a very strict employee to teach me. I can't do something wrong in front of him, or I will be embarrassed. I was often embarrassed at the beginning, and my heart would be a little uncomfortable. Because of the lessons I learned from the past, I didn't become very depressed because of jealousy, but I used him as a kind of spur. In addition to scolding me, he will teach me how to do it next time, or tell me where the shortcomings are. With his growing contact, I learned a lot of good things from him, such as his serious work, his persistence in doing things, and he saw a lot of bad things. Good things, I do see the good things, the bad things are self-contrast, and there is nothing to change. As time goes on, I am learning more and more things, and I can basically cope with my own work. The image in my eyes and in the eyes of the manager slowly turned positive. I have to thank all the people in the department, thank you for making ricky mature, and ricky is getting better than the one that just came. At the same time, I have to thank myself, thank you for your persistence, and thank you for being able to correctly understand what others think of me, and thank you for being able to face the accusations of others in your work with a more mature attitude.

Half a year of internship draws a full stop, this internship, I got the exercise, the internship process also made me transition from the students to the social transition, for their independence, for the use of knowledge, for the future Stepping out of society lays a solid foundation.

In the days of my internship, I did learn a lot of things: in addition to learning the service programs and techniques of catering, the characteristics and types of some dishes, and other things that can be learned in the classroom, I can learn more difficult in the classroom. Things to come: How to balance the interests of the guests and the interests of the hotel, how to deal with the interpersonal relationship between colleagues, how to adjust the mentality of the work, let me have a strong sense of service that the waiter should have. When chatting with a manager, the manager mentioned the service awareness. I strongly agree with him: "Service awareness requires the waiter to have the concept and desire to serve the customer, and the same colleagues should be the same." This is the true meaning of "service awareness", which is the embodiment of the true quality of the waiter. I have gradually become familiar with the organizational structure, personnel relations, corporate culture of the students from the beginning, and also made me slowly social.

I am proud to be a service person, helping others every day, and the guests get a surprise here, but also find a wealth life in the guest's surprise. There may not be a lot of money, but it will not be poor, intelligent, informative, responsible, helpful, loyal and credible, and of course a loving family. All of this constitutes my future. life. In fact, a rich life is not difficult to find, it is in every surprise brought to others.

The internship is over. Although I will not necessarily be involved in the hotel industry in the future, the internship at InterContinental Puxi will be a valuable asset in my life. Now I want to come to the manager and the old staff's public face and strict to the uninformed words. In Shanghai, such a fiercely competitive environment, only absolute excellence can have a foothold. If you want to be good, you must not make mistakes. If you are annoyed, you may be eliminated. This experience is worthy of my aftertaste, which will bring great help to my future work.

Part 2: Waiter Internship Report

1 Introduction

I went to the Shanghai Longteng Kung Fu Crayfish Hotel from March 5th to July 4th, 2010 for nearly 4 months of hotel business internship. I worked as a waiter in the restaurant department of the hotel. During the internship, I had a good understanding and understanding of the hotel's historical background and product knowledge. I also had a certain familiarity with the hotel's operating procedures and consolidated my professional knowledge. There has been an increase in service skills and an increase in personal service awareness.

1.1 The purpose and significance of the internship

Through this internship, I need to understand the service programs and techniques of catering, learn how to adjust my mentality, how to deal with my own interests and the interests of the hotel, how to deal with the interpersonal relationship between colleagues, how to go with customers. Deal with it. I also want to improve my sense of service, strengthen my own culture, and work hard for my future management.

1.2 Introduction to the internship unit

Longteng Kungfu Crawfish Hotel is located on Hankou Road, the most prosperous and lively Huangpu District of Shanghai. It is close to the Oriental Pearl Tower and two kilometers away from the Huangpu River. You can take a bus ride along the river. The hotel has become a brand effect of crayfish to attract customers around it, and has won the reputation of “taking lobster to dragon martial arts”.

1.3 Internship requirements

During the internship period of the hotel, in accordance with the requirements of the hotel to do their own work within the division, but also do a good job. Strengthen training in service skills to achieve first-class level; strengthen thinking in service awareness and achieve advanced awareness. Whether in front of the guests or in front of the superiors, show their good side and be recognized by the guests and leaders.

2. Internship positions and content

2.1 Internship position

My internship position is the waiter of the food and beverage department. Everyday things are done: linen inventory and cleaning, tea service, position, tableware, towels, finishing rooms, cleaning and countertops. Every day, I do all the preparations as required, as well as the service work when the guests dine.

2.2 Internship content

2.2.1 Welcome, greeting guests

When all preparations are in place, you should greet the guests at the door of the private room 15-30 minutes before the reservation. When the guests arrive, they will greet the guests with a smile, knowing the name of the guest to name the guest by name.

2.2.1 Submit the menu and order food and drinks

Ask the guest if they can order and hand over the menu to the owner. Introduce specials to guests or pick up chefs of the day. Promote a variety of drinks and recommend soft drinks to ladies and children. Ask if you can start the food: For the group's internal banquet or regular customers, the banquet menu may have been prepared in advance by telephone booking, so you can ask the owner directly if you can inform the kitchen to start cooking. If you have vvvip, ask the owner. Whether to request a meal; if required, if there is a fruit plate, you should inform the kitchen to prepare according to the number of people. Also recommend a variety of drinks and drinks to your host.

2.2.3 Service drinks

If you have special requirements, please stumble according to the meaning of the guests. If you do not ask for it, you will stumble clockwise in the order of the first lady, the guest and the master. When pouring wine, the bottle must have a balance. Don't finish it all.

2.2.4 serving service

When serving, you should serve the dishes in a sparsely populated place, or choose the location of an unimportant guest. When you put the soup on the table, ask the owner if you need to divide the soup. For the guests who share the meal, each time To order the dish after the dish is served, give the guest a show and divide it by the number of people. Give each person a dish name when they serve, and ask the guest to use it slowly. After all the dishes have been finished, please explain to the guests: "Your dishes are all ready, please use them slowly!"

2.2.5 Meal service

Every two cigarettes in the ashtray are replaced once; the tea is poured in time; the guest replaces the bone plate after eating more food with bone or husk; it is replaced before the fruit plate; when the drinker is drinking, he should hold it immediately. The bottle is ready to be renewed; when there are vip guests and the number is large, there must be at least two waiters in the room; if the drink is finished or immediately finished, ask the owner if you want to add it.

2.2.6 Pulling the chair to drop off

When you get up and leave, you should come forward to help the lady or VIP chair, then go to the door of the private room to say goodbye to the guests and thank you for coming. Then check the desktop for the fastest drop of items.

2.2.7 Post-meal finishing work

Finish the seat, clean the floor; close the table: first cloth cloth, fragrant towel and other linen products, then collect glassware and other glass products, and finally collect porcelain products, transport the dirty tableware to the dishwasher, the glass turntable Remove the table and clean it, and remove the dirty tablecloth.

3. Internship summary

After four months of internship, under the care and guidance of the leaders and colleagues, and my own unremitting efforts, I have made great progress in all aspects. What I have learned here is not only theoretical knowledge, but also more about self-comprehensive quality. The main thing is not only to let me learn to do things, but also to teach me how to behave. It has special significance for cultivating my work consciousness and improving my overall quality.

3.1 Internship recommendations

For the time being, the quality of the hotel staff is generally low, and this problem can be more reflected in the food and beverage department. Here is a quote from a guest to the deputy manager of the food and beverage department, "The moral character of your staff is problematic." This is a serious problem that affects the guests' perception of the hotel and directly affects the hotel's reputation. The staff of the food and beverage department are full of slang words, their words and behaviors can be said to be a little uncivilized, but their facades are better, but there is no guarantee that they will never go wrong. I personally think that the character of the hotel staff is very important, although this is also a personal problem, but in the work it represents the image of the hotel. Therefore, Chinese wine should strengthen the training of employees in moral cultivation and strive to improve the overall quality of employees.

3.2 Internship experience

3.2.1 Internship is an exercise on willpower

I remember when I first came to the hotel, because I have never done this industry before, I don’t understand a lot of things and there are language barriers, which makes my internship progress very smoothly, often getting ridicule and ridicule from others, laughing. I said: "Are you not learning hotel management, even this does not understand?" Such words have hit me, but I have never retreated, and I am humbly learning from my colleagues, although sometimes I am not allowed by my colleagues. Reason, but I did not give up, I went to find other ways to solve. I firmly believe that it is because I don't understand, I came here to study. I came to learn and learn. From this time and again, I feel that I have learned to be strong. Perhaps, I should thank them, they gave me the opportunity to grow. I feel that from this internship, I feel that my will is stronger. I believe that my ability to be frustrated will also increase, and this will be the wealth of my life.

3.2.2 Smile service is a golden key

I remember once, the guest asked me to have a bowl of dried porridge, but I remembered it wrong. I took it as a porridge, which was already printed. When I was in front of the guests, I smiled and said, "Sir, this is the porridge for you!" The guest then said, "No, I have to be porridge, I want vegetables and porridge!" I realized that I got it wrong. I quickly smiled and apologized to the guests. At this time, the guests laughed and said; "Forget it, the hairy porridge is root porridge." I really realized the power of smile.

3.2.3 The improvement of service awareness is the key to the hotel to win customers

For a hotel, service is the foundation of the image, the way of competition, and the source of wealth. The key to the quality of service is the improvement of service awareness. Therefore, we should do it normally: smile a little, move faster, have a little brain, be more efficient, have fewer reasons, do things diligently, measure a little, and have a sweet mouth. The temper is smaller and the movement is lighter. In any corner of the hotel is a courteous service staff, standardized operation, professional smile, courteous attitude, so that guests are free from the ceremonial culture. Individuals in society are always influenced by the surrounding people. The so-called people are divided into groups. The ceremonial culture not only enhances the quality of the hotel, but also affects the guests beneficially and enhances the quality and conservation of the whole society. When you arrive at a new location, you can't wait to learn more about the local culture, customs, and landscape features. The hotel people should be very familiar with this. The hotel is just a single building. Only in the context of the region, he has a rich heritage and a cultural background. For foreign guests, they come here or for the landscape features of this place, or for business, basically do not come to a separate accommodation. Therefore, the hotel needs to have a function that can provide guests with as much convenience as possible by virtue of the landlord's identity. For example, introduce local tourism resources, such as the direction of the local business office. In this way, the hotel really becomes a window for the local to communicate with the outside world. There is also a kind of “solution culture”, which is the ability to help customers solve problems. The golden key culture is typical, satisfaction and surprise, and accomplish impossible tasks.

3.2.4 Hotel needs cooperation spirit

The hotel industry is an industry that emphasizes the spirit of teamwork. It requires the cooperation of employees and the cooperation between departments. The service required by any guest cannot be completed by one person. From the moment the guest enters the hotel, we will start to serve him until he leaves, and any service can not be separated from the communication and cooperation of various departments.

Part 3: Waiter Internship Report

Once upon a time, life was faced with one or several choices. Some people chose to be civil servants, some chose to be engineers, some chose to be teachers, and as a recent graduate, I was full of enthusiasm and no enthusiasm. Hesitantly chose the service industry and became a part of Jiahele.

I deeply know that when an ordinary staff member is ordinary and calm, his work policy is strong and wide-ranging. He is faced with customers from all directions, our words and deeds, every move. Directly show the work style, affecting the company's external image. Therefore, in our work, we focus on improving internal quality and external image.

First of all, fully carry forward the fine tradition of “easy shopping in Yueshi, sweet life and thousands of homes”. We must be a good "waiter", but also a good "combatant", to ensure the quality of service at any time and any place, truly with a strong sense of responsibility, with full of blood, into the work, in the ordinary to reflect people's Great pursuit, establish a new image of people in peace, be lonely, be willing to give, dare to innovate, do their duty and do their job well. On the first day of my internship, I felt a lot. Although the master who took me is already a master of the store, I still have to improve the quality of the service while I am at work. For example, from time to time to clean the surrounding environment, organize the shelves in the hall, and actively guide customers. In particular, the cigarettes scattered in front of the door were cleaned autonomously, and every corner of the hall was cleaned up neatly, giving a feeling of home. These truly reflect the efficient integration of diligence and diligence. I am proud to be able to join such a team.

Secondly, we must also strive to achieve "five hearts": love, enthusiasm, sincerity, concern, and humility. Think of what the customer thinks, the urgency of the customer, always put the interests of the customer first, we think so, and do the same. A kind smile, a true greeting, shortened the distance between each other, and also won the respect of customers. Only a sincere smile can be "hearted" service. Only by insisting on "coming with voices, sending voices, asking for answers" can we truly achieve the "five hearts" service. I remember once, after work, due to the heavy rain outside, an old man stayed in the store. His colleagues ignored the situation in their own homes and rushed to send him home. Because, we always strictly demand ourselves by the standard of "Do not be good or small, do not use evil and be small". There may be wind and rain, maybe there are setbacks, but we are never fearful and never back down. Because, we always insist on "serving customers with heart and carefully building the future."

Finally, we must adhere to the highest level of service: there are no norms in the norms, and there are norms in the norms.

"Self-esteem, self-confidence, self-reliance, self-reliance" is our pursuit of faith; "Let customers be happy and satisfied." is our pledge; "Creating first-class service, striving for first-class performance" is our goal; "No "Fearing hard and not saying tired" is our constant determination; "Being a good young volunteer, paying attention to society and offering love" is our common wish. We actively carry out social welfare activities, fully mobilize the enthusiasm of all social strata, especially the strength of young students, and the Dynamic Experience Hall has better played this role, which satisfies the needs of the students. The social impact has been expanded, resulting in good social benefits.

Through this period of internship study, I also realized that the actual work is at a certain distance from the knowledge in the book. It is a process of continuous improvement and continuous improvement. From the beginning, I don’t know what I can do now. Business negotiations and promotion of product sales have indeed improved, but many problems have also been discovered.

After this period of study and practice, I have certainly improved. Really recognize the cruelty of this society, remember a sentence that a colleague told me: Nothing is not understood, this is society! It is true that I have seen my childishness in my customers and colleagues. The only thing you can do is to do it yourself, and others will not understand you. In the course of my work, I also learned a lot of practical ways to live in school, broaden my knowledge, and enrich my social practice experience, which laid a good foundation for me to enter the society.

Internship is really an experience, only the experience can tell the taste. The knowledge of textbooks is the most basic knowledge. No matter how the actual situation changes, the most basic ones can be changed. Nowadays, many students feel that the knowledge of class in school is not used and there is frustration, but I feel that if there is no book knowledge to pave the way, how can we cope with this ever-changing society?

After this internship, although the time is very short. But what I have learned is that I have difficulty learning in my three-year secondary school. Just like how to get along with colleagues, I believe that interpersonal relationship is a big problem that many college students have just stepped out of the society. So during the internship, I deliberately observed how the seniors got along with their colleagues and superiors, and they also tried to I am open-minded and ask for advice. To do a good job of interpersonal relationship is not limited to this department, but it is better to get along with other colleagues in other departments, so that the efficiency of work will be higher. People say that "healthy wealth" is not in our daily work. Reasonable. And often chatting with seniors at work can not only relax the nerves, but also learn a lot of things outside of work, although in many cases we may not be able to meet, can know something about it, it is also the internship. The purpose is.

Although the internship is over, and soon after, we really have to go to work. Think about the three-year life of our secondary school. There are many thoughts that make me relish. In this spring season, accompanied by the harmonious spring breeze Fly together, fly to the distance, chase my dreams! The so-called "everything is difficult at the beginning", I believe that with this very good beginning, in the days to come, I will do better!