I'm going to start working in my aunt's restaurant. How can I get on well with those waiters?

Internship report of hotel deliveryman in summer vacation

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 relying on my own hands and brain. At the same time, I also want to learn more about the society, increase my knowledge in practice, exercise my talents, cultivate my ability to cope with emergencies, and more importantly, test whether what I have learned 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 began with finding a job. I wore big leather shoes and my green felt hat, and rode my second-hand bike with hope and longing, and started my job-hunting journey. At first, I had high expectations for my craft, and I didn't do it without a monthly salary of 2000. After hard job hunting, many places give priority to work experience. When you hear that I am inexperienced, just say to me, "Well, go back and wait for news, and I will 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 find my own position.

Summarize the lessons of previous failures and put yourself in the right position. As long as there is work and food, it is just a social practice to do anything. So I found a restaurant. The boss thought I was big and strong, so he asked me to be a vegetable delivery man. The next day, I started my summer social practice life. At the beginning, my mind 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 a little social ability. 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. It's really uncomfortable.

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. If you want to make your work easier in your own working environment, you must first have a good relationship with your leading colleagues. So I had 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. Chef's tools and any furnishings and items in the kitchen (including condiments and raw materials) are chef's weapons, and pots, bowls, spoons and plates are also used to make music scores for prestige work. Chopping board, also called cutting and matching, is responsible for sorting and packing raw materials, taking the cut raw materials to the stove and giving them to the chef to make dishes and decorations. The chef who steamed vegetables is responsible for steaming vegetables in a steamer, the chef on the stove is responsible for cooking, the chef who ordered the room 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 side of the plate, they need to be accompanied by a delicious dish, and the dishes with soup should be accompanied by a spoon. And pay attention to the order and speed of food production, keep it effective, and pass it on between the front desk and prestige at any time, so I work and study every day, and I am very tired and hard 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 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 small accumulation, it is impossible to become a river. " You can't make a speech without accumulating steps. "He pointed out many mistakes and shortcomings in my work, and I always humbly asked 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 and the apprentice at the grass-roots level? "Can you see the difference and connection between them? I said, "I can't see. ""Then I will sue you, "said the foreman." After long-term practical efforts, the apprentice who cuts and matches boxes can become the master 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 pain. You can take the lead when you are tired. Not bitter when you are young, not bitter 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 my efforts to some extent.

My boss also gave me some advice before he left. He said: "The most important thing for a person in his student days is to learn from the East, increase his knowledge and exercise his ability. Especially when he is in college, summer vacation is a good opportunity to participate in social practice activities. Making money is not the main thing. How much can he earn as a student? There are plenty of opportunities to make money after graduation. Then he told me about his studies. He said that he had studied.

Summer internship report of hotel lobby manager

The two-month summer vacation ended in a flash. This summer vacation is of great significance to many college students, because we have achieved our own development and improvement through various forms of social practice. An explorer said, don't care where the starting point is, don't care where the end point is, just care about the process of exploration. Indeed, the true value and taste of life are integrated into the pursuit process. After two months of social practice in Guangyuan Restaurant, I realized that it is not easy to make money, and I also learned a lot of valuable social experience.

At work, I am the lobby manager. At first, I was worried that I was not qualified for this job, but after my continuous efforts and some management experience in the student union, I soon understood my responsibilities. I have to go to work at eight o'clock on time every day, and then arrange the work for that day. I am mainly responsible for assigning waiters to clean the rooms upstairs and downstairs. When they finish cleaning, I will go to every room to check. Inspection is a very strict and careful thing. Tables, turntables, tablecloths and tableware must be reworked as long as they are not clean. After the health check, I will be familiar with the menu and count the dishes of the day. 1 1 or so, which is almost the peak period. When the guest enters the private room, the waiter pours water, and I will order. Ordering is not an easy task. I have to be flexible in many cases. I should order according to the guests' preferences and recommend the hotel's specialties. You can't eat until the guests leave every day. It's almost 9: 00 for breakfast, 2: 00 for lunch and 9: 00 for dinner. I was not used to it at first, but I got used to it later. The only thing that makes me feel delicious after work. I also found that if you want to do a good job freely, you must face up to your work attitude, face every day's work with an optimistic attitude, and complete every job with a positive attitude, regardless of the workload, busy or leisure, instead of complaining because of the proportion of workload, because complaining is useless. What we should do more is not to think things too badly, but to keep a good attitude to face every day. Because a happy attitude will make us tired of work.

The days of working are coming to an end, and I have really learned a lot these days: besides the service process and skills of Chinese catering, the characteristics and types of Hunan cuisine and Cantonese cuisine, I can also learn some things that are difficult to learn in class: how to deal with my own interests and hotel interests, how to deal with interpersonal relationships among colleagues, how to adjust my mentality, and how to strengthen my ability to deal with emergencies. Let me know that as a lobby manager, I should have a good temperament, kindness, generosity, dignified appearance, cheerful personality, good communication, a sense of overall situation, a sense of service, a strong sense of responsibility and be able to work under greater pressure.

I've made mistakes working in hotels. It is the guests, bosses and masters who encourage me again and again, making me more enthusiastic about my work. Young people naturally need encouragement. Yes, it is this kind of encouragement that makes me bravely overcome difficulties and make continuous progress in my work. Although working in a hotel for two months is very hard, I have gained valuable wealth!

Three. Summary of internship process

The beginning of the internship is very exciting, the process is very difficult, and finally, as far as personal feelings are concerned, some are reluctant! It's been half a month since the internship ended. Looking back, I have little to share with others, but there are many things that make me blush.

Being able to practice in Sofitel can be said to be an "accident"-an interview team of hundreds of people, a meticulous interview process, and English alone make me look forward to it. More likely to make you blush: I'm late! But it also contributed to an unprecedented interview in the history of Tourism College-I caught up with the outgoing interview manager under the street lamp and had a simple interview in a hurry. Of course, the final result surprised me. To this day, I still remember my panic and panting voice. Maybe what she likes is my courage.

Came to the hotel, after a simple department interview. Once again, I was lucky enough to be a waiter at the front desk. This job is the envy of others. And the ups and downs are only known to yourself! The first month's work was very easy. The supervisor asked me to get familiar with the hotel and get started as soon as possible by observing the work of the old staff. Because I am a novice in the front-line customer department of the hotel, I have to deliver newspapers every day and get familiar with the hotel. Basically nothing else. I go to work on time, get off work on time and have a vacation. Enjoy everything the hotel provides for employees, and live a fairly rich life. From the second month, I became an "old employee". The leader's almost harsh requirements and unfamiliarity with some jobs finally made me understand what pressure is and what it means to get a salary no matter how hard you work. At this time, the most embarrassing and unforgettable thing happened to me-I couldn't find the only presidential suite in the hotel, and it was very unpleasant to look at the dissatisfied face of the supervisor and listen to the jokes made by my colleagues. And only you know that you did all this yourself. In the first month, you may not do everything well ... Slowly, overtime has become a habit. Physical fatigue is only a small part, and there is invisible pressure-being in the front hall, there is no room for a little mistake at work, even a little mistake, and there is only one consequence. Guests complain and leave on their own! In this talented hotel, if you relax for a while, not only will my previous efforts be invalid, but my internship will not be completed!

Hotel guests mainly come from Europe, America and Hong Kong, so English has become a necessary skill. There are two trainings in the hotel every week, all of which are taught by foreign teachers, mainly oral English. Although my English was poor at first. But I never seem to be afraid. It doesn't matter whether the grammar is right or not. You can't handle a word with a foreign guest yourself. Of course, you have to ask your boss for help! At the same time, I will remember how others handled it and the English in the process, remember! So in the future work, I can still be handy.

After four months of accumulation and exercise, in the last three months, the work was not only "easy", but also praised by the boss. And when our next batch of interns come, they will use me as a positive teaching material to inspire them. Vanity is the greatest satisfaction. And I'm not relaxed at all. Finally, something happened in the last week of the internship, which can make everyone I know happy for me. During the visit to China by Mr. Pearson, nephew of Mr. Behrensen, one of the founders of Accor Group, our hotel was responsible for the reception in the south, and I was fortunate to be one of the six reception members of the hotel. Mainly responsible for airport pick-up and baggage service. The youngest official is the president of Accor China South District. At that time, I didn't care about being happy, being excited, thanking anyone or bragging everywhere. It's just those tolerant names that kill me. Busy for three days, the reception work was verbally praised by the boss, which is of course what we want. The hotel finally hosted a banquet for us!

With the joy and pride of the success of this reception, I ended my seven-month internship!

Fourth, internship experience

1, hotel hidden rules

(1). "The guest is always right", a famous management motto in the hotel industry, has been brought to the extreme here.

I remember the words of the supervisor during the training, "None of the guests who can spend in five-star hotels are poor." In addition to enjoying all kinds of luxury materials provided by the hotel, most people want to find a feeling in the hotel-being valued and respected. In order to achieve certain financial goals, hotels should not only meet the material needs of guests, but also meet their spiritual needs. Therefore, as hotel operators, as long as we don't violate the law and morality, we often meet the requirements of our guests. This may be the highest realm of the "golden key" theory in practice! Therefore, from the beginning of induction training, employees will be instilled with: "guests will never be wrong, only we will be wrong" and "only sincere service will bring smiles to guests".

(2) "Leading the boss is always right". From the perspective of decision-making, "leaders can't always be right". As a boss manager, even if he is more capable, experienced and knowledgeable, it is inevitable that there will be decision-making mistakes. The big deal is that the probability of making mistakes is smaller than that of ordinary people. However, this sentence is for execution.

An example is like this: if an enterprise is compared to a ship in the vast sea of business, the boss and manager are the captain, responsible for decision-making and steering, and the employees are the crew, responsible for rowing. Suppose the rower is very capable and the rowing tools are very advanced, but when the captain orders to go east, some people think it should go west, some people think it should go south, and some even think it should go north, so they only row in the right direction, and the final result is to turn around in the same place; If everyone sets up the concept that "the captain is always right", when the captain heads east, everyone has the same goal and Qi Xin will work together. Even without tools, just paddling will gradually approach the set goal; In case you find the wrong direction halfway, it is not difficult to turn around and catch up quickly. The above example is taken from Xie Yuping's The Manager is Always Right? ! The service process is a very complicated process. "unanimous approval, all support" is not easy, unless there is a national salary increase, it is impossible to complete. When the decision is made, the only choice is to carry it out, otherwise you have to choose to leave. The hotel will not tolerate an employee who does not know how to obey. This is particularly evident in foreign-managed companies.

2. Interpersonal communication

Communication is not a single act. From the moment you join the team, every look, every expression, every action and behavior, every sentence and even a joke are the keys to your good interpersonal relationship.

(1) communicate with superiors. The hotel is a place with a clear division of labor, so the relative "grade" is also relatively clear. Pay attention to the following aspects when communicating with the boss: the first is to keep a low profile. Let alone being a college student. Otherwise, it will cause disgust. For a new job, especially one with strong practicality, you can't do it well just after you leave campus. As far as the current talent structure of the hotel is concerned, we undoubtedly have a relatively high academic background and relatively solid theoretical knowledge. Many theoretical leaders are not familiar with themselves, and even his own summary is wrong. But what he did was not wrong. So when you talk to your boss about theory, all you have to do is listen, and don't raise objections or even interrupt. Give your boss the greatest satisfaction. The second is modesty. As long as you haven't done a new job yourself, you can't do it well. So it is necessary to consult others. Psychologically speaking, people are eager for the satisfaction of teaching others. And that's your boss's responsibility. So don't be afraid that others won't tell you, and don't be afraid that college students are ashamed to ask such questions. The third is obedience. Your opinion is valuable in the decision-making process, but when you implement it, don't ask why, just how. Either I don't have time to explain it to you, or I can't explain it clearly, or there is no reason at all, but as the person who carries out the order, he will be responsible for his own order, so it's best not to ask. As long as it is completed with high quality, it will be recognized by the boss.

(2) Communication with colleagues. Because of common interests, there must be some behaviors between colleagues called intrigue. This kind of performance is outstanding in my internship department. But the relationship between everyone is very harmonious. When you think about it carefully, it's actually very simple, that is, separate the time period with concentrated contradictions from other time periods to avoid conflicts of interest in "other time periods", such as eating with AA and avoiding disturbing others in the dormitory. As long as these small things that can cause contradictions are handled well, everyone will live in peace and understand each other.

(3) Communication with guests. That is, a question of role or mentality. Think about your own behavior when you consume, and you may be tolerant of the behavior of your guests. The purpose of my own work is to get more benefits. And guests are the source of these benefits. The other is the language problem, which I believe everyone will pay attention to. The most important thing is to overcome fear. Only if you dare not, can you make a leap in the purpose of not attending the meeting.

Thanks to my classmates who struggled with me,

Thanks to my roommate's encouragement,

Thank yourself for being strong.