1. Service consciousness: any work arranged by hotel leaders should be obeyed before appeal, even if it is unreasonable.

? 2. Cooperation consciousness: Cooperate with hotel leaders, colleagues in this department and other departments.

? 3. Innovative consciousness: In order to better improve business skills at work, constantly innovate and update, and create better benefits and honors for the hotel.

? 4, service awareness: skilled business skills, for every customer who enters the hotel instinctively to provide services for the guests.

? 5, ahead of consciousness: before serving the guests, judge the guests' requirements according to their expressions, feelings and manners.

? 6, guest awareness: through observation, distinguish the host, the first guest, the second guest.

? 7. Energy-saving awareness: Have an instinctive awareness of saving water, electricity and disposable consumables in the hotel.

? 8. Group consciousness: the hotel is a whole, and everything is based on the hotel's profit, and it is hotel-centered, not self-centered.

? 9. Role awareness: recognize the role you play in your work and do your job well.

? 11. initiative consciousness: all work should be active, positive and not passive, including (initiative service obeys innovation, asking for instructions in advance and reporting facilities maintenance)

? 11, standard consciousness: every job has a standard to measure, and instinctively do everything with the required standard as the criterion.

? 12. Equipment maintenance consciousness: take good care of the hotel's public equipment and facilities, and handle and solve problems in time when found.

? 13. Safety awareness: master safety knowledge, strengthen safety patrol inspection, and handle and solve potential accidents in time.

? 14. Consciousness of asking for instructions and reporting: If you can solve all the problems in your work, you should report them to the leader in time after solving them, and if you can't solve them, ask the leader to solve them in time.

? 15. Legal awareness: Know the law, consider it from a legal point of view in advance, and don't break the law.

? 16. Cost awareness: For the hotel's dishes, disposable consumables, and equipment and facilities, the cost should be taken into account in the use process, and attention should be paid to saving and avoiding waste, which will cause losses to the hotel.

? 17, professional ethics awareness: know how to deal with the truth, abide by the professional ethics of this position, do not bully customers.

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