Slogans of energy-saving non-woven fabrics in Orfila area

This is a hot summer. It is precisely because of this environment that I have aroused my determination to participate in social practice in the summer vacation. I want to see if I can survive in a bad environment by my own hands and brain. At the same time, I also want to let myself know more about the society through my personal experience in social practice, increase my knowledge, exercise my talents and cultivate my ability to cope with emergencies in practice. More importantly, I want to check whether learning can be used by the society and whether my ability can be recognized by the society. I want to find out my own shortcomings and gaps through social practice.

Then, my social practice begins with finding a job. Wearing big leather shoes and a green felt hat, I rode my second-hand bike with hope and longing and started my job search. At first, I had high expectations for my handicrafts, and I wouldn't do it without a monthly salary of 2,000 yuan. After hard job hunting, many places give priority to people with work experience. When you hear that I have no experience, just tell me, "Well, go back and wait for news, and I'll tell you if necessary." After many failed interviews, I summed up the reasons for my failure. There are two main reasons. On the one hand, my eyes are low and my hands are high, and my own quality has not reached a certain level. On the other hand, I didn't give myself a good position and didn't find my position correctly.

Summarize the lessons of previous failures and put yourself in a favorable position. As long as there is work and food, any hard work will be done, which is just social practice. So I found a restaurant. The boss thought I was big and strong, so he asked me to be a vegetable deliveryman. The next day, I started my summer social practice life. At the beginning, the psychology was extremely unbalanced. I thought I had read so many books since I was a child, and my family spent so much money to train me to grow up, but now I can only serve dishes. Rui is also a student union cadre at school and has some social skills. The psychological apprentice was a little frustrated. The foreman of the food department was a primary school student, and he also told me what to do. I'm really uncomfortable psychologically.

However, people always have to adapt to their bottom-up environment. I don't want to start without it. No, I have to stick to it. To make work easier in your own working environment, we must first do a good job in the relationship with leaders and colleagues. So I have to avoid it for a while. Get familiar with your working environment as soon as possible. The place where I work is a two-story restaurant. The hotel lobby is on the first floor, there are private rooms upstairs, the kitchen is on the second floor, and the food delivery room is also in the kitchen, so you can see the opportunity of kitchen management in the food delivery room.

The kitchen is a battlefield for chefs, especially when business is very busy. That scene is really like fighting on the battlefield. The chef's tools and any furnishings and items in the kitchen (including condiments and raw materials) are the chef's weapons, and pots, bowls, spoons and plates are also used to make music scores for prestigious work. Chopping board, also called cutting and matching, is responsible for sorting out raw materials, boxing the cut raw materials and taking them to the chef on the stove to make dishes and decorations. The steaming chef is responsible for steaming vegetables in a steamer, the chef on the stove is responsible for cooking, the chef who orders the heart is responsible for making pasta snacks, and the cold dish room is in the other room, responsible for making cold dishes and fruits. The workers in our vegetable delivery room are very simple. As long as the dishes cooked on the counter wipe off the excess juice on the edge of the plate, they need to be accompanied by a delicious dish. All dishes with soup are equipped with spoons. And pay attention to the order and speed of food production, and keep the residence effective, and deliver it to the residence between the front desk and prestige at any time, so I work and study every day, and it is very tiring and hard to work in the food delivery department, but I live a lot every day.

During the break, I also take the initiative to consult our leaders and colleagues and learn with an open mind. The foreman of the vegetable distribution department told me, "I know that you are a college student with great ambitions and want to do great things, but you must never underestimate doing small things." Great things are accumulated by small things, and the ability to do great things is also accumulated by the ability to do small things. Without a little accumulation, a river cannot be built. " You can't make a speech without accumulating steps. "He pointed out many mistakes and shortcomings in my work. I always humbly ask the foreman to tell me that my opinion of a person is not his education or diploma, but whether he is diligent and practical. Then he said to me, "Have you seen the chef who cooks and the apprentice who does grass-roots work? "Can you see the difference and connection between them? I said, "I can't see. ""Then I'll sue you, "said the foreman. "After long-term practical efforts, the apprentice who makes cutting and matching boxes can become the owner of the kitchen and be independent. This is the connection and difference between them. " The foreman also said to me, "You are different from some of our colleagues. You have a higher education. You should make more use of your time to study, enrich and improve yourself. Young people should not be afraid of suffering. You can take the lead when you are tired. If you don't suffer when you are young, will you not suffer when you are old? "Indeed, after listening to what my leader said to me. I really improved my ideological understanding to a higher level, and pointed out a good direction for me to some extent.