The requirements of the restaurant to serve our guests are very strict, and a student and I have not engaged in such work before, the restaurant is not very familiar with all aspects of the work. I have compiled a summary of the college students dining internship, just for reference, more articles, in.

My first summer vacation in college finally came, according to the original plan, I and my classmates in the day of vacation together to find a part-time job, I hope to find a temporary job as early as possible during the summer vacation, work together, so that they can take care of each other. At the same time, I wanted to develop myself through this social practice and spend a fulfilling summer vacation. Although things were not perfect, and we encountered a lot of frustration in the process of job hunting, we finally found a job.

We changed the initial policy route of looking for a part-time job from seeking on the Internet to fieldwork, and clarified the new guiding ideology of job hunting: centering on the school, taking safety as a prerequisite, and prioritizing the convenience of work, looking for a part-time job within a radius of one kilometer. Soon, we found a restaurant called "Shangzian Soup". We interviewed the person in charge of the restaurant with the intention of trying it out. She said that she could hire us at the same time, but declared that the work was very hard and that she would only arrange for our meals, not accommodation, and then handed each of us a business card and told us to go back and consider it. After receiving the business card, I walked out of the restaurant and breathed a long sigh of relief, thinking that the summer vacation job is finally available.

Sure enough, we soon received a "meal soup" restaurant responsible for the phone, she hoped that we can go to apply for employment, and agreed to an interview time,

The next day, we went to "meal soup" restaurant with the person in charge to talk about the good! The first thing that you need to do is to get your hands on a new pair of shoes or boots, and then you'll be able to get your hands on a new pair of shoes or boots. I feel like we are just like what people often say, "two pussy", really a little embarrassed, and then look at the two students found that they seem to feel the same way. Alas, working for others, we can still be critical of what? Before we start work, we started dinner, good, restaurant staff meal dishes, although less, simple, but the taste is much better than our college canteen. When we were eating, an aunt said to us, "You have to work hard, it's very hard to work here, and it's not easy to work for two months with only 2,000 dollars of salary." Before we even started working, someone privately cautioned us, it seems we have to be mentally prepared for it!

The restaurant's requirements for us to serve the guests are very strict, and a student and I have not engaged in such work before, the restaurant's work is not very familiar with all aspects, so it is very much in need of all the big sister (the restaurant's senior level of waitresses) of the attentive guidance. When the guests are not seated, how to put bone dishes, bowls, cups, chopsticks and spoons; how to put them after the guests are seated, what should be removed; how to quickly clean up the tableware and how to change the tablecloths after the guests have finished their meal and left their seats. We should not only be ready to listen to the boss's call but also to meet the needs of the guests, from time to time for the guests to serve food and water, dishes counting orders, change tableware ...... In short, as long as there is a need for us waiters do everything, in addition to setting the table, serving food, withdrawing from the table and so on these so-called must be done in addition to their own work but also part-time handyman, what wipes the table, sweeping, mopping the floor to lay the carpet and so on by our waiters to do. However, what is really difficult for us to accept is the restaurant's eleven-hour workday, busy every day, even the leisure to drink water is rare, most of the time dry mouth bitter sticky. Although from time to time to the guests on the tea and water, but only to see the part, drink, do not even dare to think about it! The extreme solution to this problem is to "think" of plums to quench their thirst, I am not as lucky as the ancients, there are sour plums to look forward to. My stomach is so hungry that I can't stop beating the drum, but I have to endure to present the meal for the guests. Guests often leave a lot of tea and delicious food, clean up the table when I really do not feel good.

The first three days of work really make people suffer! We work every day in addition to work or work, in the middle of the day is not to rest, must be up to twelve points of spirit. The most aggrieved is considered feet, eleven hours of standing and walking makes the legs protest strongly, the first thing you want to do after work is to find a place to rest. Although it is recognized that people have three urgencies, the restaurant explicitly forbids us to go to the toilet freely during work: we are not allowed to go to the toilet during the busy hours, and we can only get out of the toilet when we are in the cooler hours. In addition, employees are not allowed to go to the restroom in the restaurant, but can only run the long way to the restroom at the back door, otherwise, once caught, half a day's labor will be deducted - 20 yuan. It is worth mentioning that every busy day down I was sweating, drink all the water into sweat, a day without going to the toilet, really worried about whether it will lead to water imbalance in the body, blessing and woe? The gap between the desirable humanized management and the cruel fact can be seen, fortunately, I am glad that most of the colleagues in the restaurant are warm and friendly, they are not because we are temporary workers and we are cold and hard. After the labor, they a heartfelt smile, a sentence of the most common but friendly greetings do not let a person touched. It seems that only the staff themselves best understand the mood of everyone, because they stand in the staff's own point of view to see the problem, because they say is the "common people" in the heart, which is one of the most lack of quality of many of the upper leadership!

We new employees do not do some of the work in place, made a mistake, as the old staff of the big sisters will be timely, patient to help us correct and encourage us to learn, so I was encouraged. In fact, the older sisters are not much older than us, some of them are about the same age as us. On the first day of work, the head of the restaurant, Ms. Yan, asked us to address them by adding the word "sister" to their names, rather than calling them by their names, so we called them Big Sisters. At first, I thought we were addressing them out of respect and, more importantly, for the sake of our work. But I soon realized that I was wrong. Sisters of care, patience, hard work, dedication and understanding in the busy and trivial work is revealed, admiration in my heart, I realized that they call them sister, not because of work needs, but from the feeling, is the most simple and most sincere name. Gradually I feel at home in the restaurant, and colleagues to communicate more naturally, work more comfortable.

In addition to the care of colleagues, I also thank the customers for their valuable support and tolerance. In my busy time, they will patiently wait for me to finish the other work before I put forward the need; in my mistake, I hastened to say humble I get is their smile. Sometimes they take the initiative to talk to me and ask me some easy and interesting questions, I also enthusiastically answer, the restaurant will add some laughter, a happy and harmonious. I think this year's Guangzhou Asian Games will be a great success, because the people of Guangzhou are so warm and friendly.

In the service department of these days I did learn a lot of things, not only can learn Chinese food service procedures and skills, the characteristics of the Guangdong cuisine, but also learn how to deal with their own interests and the interests of the restaurant, how to adjust their own mentality, but also so that I understand as a waiter should have a strong sense of service, service consciousness not only requires the waiter has to provide guests with a quality service point of view and desire, at the same time, the waiter has a strong sense of service, the waiter has a strong sense of service. The service consciousness not only requires the waiter to have the viewpoint and desire to provide quality service to the guests, but also should have the same consciousness to their colleagues, a waiter's excellent quality is embodied in this.

Later, I was assigned to the Oli Department as a waiter. I was relieved when I came to Oli Department, where there was almost no work for a while after the restaurant started to open, because there were not enough customers, I could leisurely stand outside the Oli Department to observe the situation in the restaurant and admire the paintings on the wall. But the guests more time O喱 department busy, this time in addition to the kitchen O喱 department is the busiest of all departments in the restaurant! O喱 department only I and an aunt is responsible for, as long as the peak stage, the dishes are too many for us to be busy, this is a very test of our spirit of cooperation. As the restaurant has implemented the system of "checking the dish", that is, what dishes have been passed to the corresponding menu to check the name of the dish. When I pass out a mountain of dishes, the aunt will help me to mark the hook, on the contrary, I am so help aunt. We are so mutual care, hot and fast out of the dishes and hot and fast back to continue to pass the dishes.

Let us hurt our brains is the menu on the "grass", because the order of the student wrote the word is really people do not dare to praise, a moment and a half difficult to recognize, so we want to see the name of the dish like the study of unearthed artifacts, have to be our *** with the efforts of the party to know the reason why, the pain ah! This shows how important it is to have a good handwriting, for your own benefit and for the benefit of others. After the peak hour, our nervous and hasty work of passing food stops, O Curry Department to restore calm.

In the O-li department, I can be said to experience the "fire and ice" taste. O-li department is next to the kitchen, the heat in the kitchen is constantly coming to the O-li department, we are like a hot pot of steamed buns by the long-lasting heat "steam", in less than a minute, I sweated a lot. Inside less than a minute, I was sweating profusely. A very different world from the O-li department is the restaurant with air-conditioning and cold air blowing. Whenever I pass the food out of the O-li department, I feel cool and refreshed! The air-conditioning is a great help in cooling me down. In fact, it's not bad at O Lai Department, at least you can get a free sauna and detoxify your body!

The restaurant is doing very well, full every day, especially in the afternoon and evening, there are often guests waiting in line, "food in Guangzhou" is really true.

My time working in the restaurant was indeed short, and I am not in a position to comment too much on it. After this work, I summarized two restaurant management deficiencies: (1) should change the traditional attitude towards employees, people are the main body of management, management of the upper and lower levels of the relationship is just a division of labor embodied, not the relationship between rule and be ruled, on the contrary, the modern management concept tells us that only do a good job of service to the lower level, to help the lower level in the work of the superior performance, the administrator will achieve good management performance. Will achieve good management performance. Modern enterprise management must adhere to the "three gods", that is, the market, customers and employees, employees are not, after all, the boss arbitrarily driven machine. (2) the lack of an effective incentive system and promotion system. Restaurant incentives focus too much on material incentives and ignored the spiritual incentives. In fact, in addition to the traditional incentives, there are many incentives worthy of managers to learn, sometimes the leadership of a word of appreciation or a smile is the best incentive for employees.

These are some of the ideas and feelings of my summer job, more or less subjective traces, but only the employees are the most likely to really appreciate this feeling. I hope that managers in making decisions before, in addition to stand in the interests of the restaurant at the same time more for the sake of the staff, only such work will be supported by the staff's wholeheartedly and implementation.