Hotel management college student's holiday internship report

2, pull the seat to let the seat: When the guest enters the room, take the initiative to pull the seat for the guest. You don't have to sit down for all the guests, but be sure to serve the ladies or invited guests. If you have children, you should ask if you need a baby chair.

3, send a fragrant towel: put the folded fragrant towel into the fragrant towel, serving the left hand side of the guest. And said: "I'm sorry to bother.... Please use a towel." If you know the guest's name, say: "General Wang, please use a towel!"

4, service tea: fold the mouth cloth into a square placed in a bone plate, put the teapot on the mouth cloth, the thumb is buckled on the pot handle, the other four fingers are connected to the bottom of the bone plate, standing on the right hand side of the guest The hand pours tea for the guest and says, "I'm sorry to bother you....Please use tea." If you know the guest's name, say "Wang, please use tea." Before pouring tea, you must first say "I'm sorry to bother you" to get the attention of the guests, otherwise the guests will accidentally touch the teapot and cause burns.

5. 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 "eat" according to the number of people. Also recommend a variety of drinks and drinks to your host.

6, the next menu and wine list: the customer's order of dishes and drinks are opened separately on the point menu. Each one is four-way, one is handed over to the kitchen or the bar, one is handed over to the front desk, and one is handed over to the dish.

7, service drinks: If the guests have special requirements, in accordance with the customer's meaning in order. 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.

8. 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 meal-dividing guests, each time you want to order the dishes after the dishes are served, give the guests a show and divide them 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!"

9. Meal service: every two cigarettes in the ashtray will be replaced once; the tea will be poured in time; the guest will replace the bone plate after eating more food with bone or skin; replace it before the fruit plate; When drinking, you should immediately hold the bottle to prepare for the renewal; 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 immediately. Do you want to add more.

10, checkout: the group's internal high-level can go to the front desk to sign, but pay attention to remind; normal guests checkout, go to the front desk to get the bill to the owner, do not report the price in front of everyone. Look for the right opportunity to ask the guests for meal satisfaction and give feedback to the service manager in a timely manner.

11. Pulling the chair to drop off the guest: When the guest gets up and wants to leave, he must go up to help the lady or VIP chair, then go to the door of the private room to say goodbye to the guest, and thank the guests for coming. Then check the desktop for the fastest drop of items.

12. Post-meal finishing work: tidying the chair and cleaning the floor; receiving the table: firstly fabricating the cloth, fragrant towel and other linen products, then collecting the glassware and other glass products, and finally collecting the porcelain products, and transporting the various dirty dishes to the wash. In the bowl, remove the glass turntable from the table and remove the dirty tablecloth.

Third, the internship harvest and experience

Work is a kind of beauty and a kind of happiness. When I presented a warm smile to the guests, I heard the guests thank you; when I took the sewing kit and put the buttons on the buttons, the guests showed a satisfactory smile; when our service received the guests’ praise and praise to the hotel.. .... My heart seems to have blown through the spring and the wind, warm and cozy. Our work is a beautiful career, gaining happiness in our work, earning respect in our smiles, and experiencing life in an internship.