With the deepening of reform and opening up, China's economy and society have undergone earth-shaking changes. In just over 21 years, from the beginning of implementing the household contract responsibility system, the state-owned enterprises have undergone excessive reform to establishing a modern enterprise system, and finally seeking to establish a socialist market economic system, every great change means a great change in the social status system and social stratum structure. It should be said that the improvement of the living standards of ordinary people in China in the past twenty years has witnessed every step forward in China's economic reform, and the development level of the tertiary industry (especially the catering service industry) is often a summary symbol to judge the degree of social civilization. Therefore, the author made full use of the summer vacation in 2117 for nearly half a month, and went to Sichuan Luzhou Grilled Fish Restaurant on Sidaokou Road, Haidian District, Beijing and Caiyundian Restaurant on the north side of Sidaokou Road to work, in order to find his position in the metropolis, witness the gap between ideal and reality, think about himself, the future and life, and deepen his understanding of society and life. At the same time, I also want to make a relatively real contact with social mobility and career differentiation. Therefore, the author will make a preliminary discussion on the development status of the tertiary industry (especially the catering service industry) and its influence on the individual development of society from the perspective of sociology and psychology by combining his social practice in summer vacation with relevant theoretical knowledge and consciously using the methods of social work case work, group work and relevant knowledge of organizational sociology. After half a month's working practice, we have a certain understanding of the operation of small and medium-sized hotels and benefited a lot. I learned many skills in practice, including communication skills, communication skills, sales skills; I experienced the artistry of the hotel and the importance of rational use of human resources, and gained a lot of valuable experience wealth; Understand their own shortcomings, summed up the experience and lessons. In the future study and life, I will make clear the direction of my efforts, and constantly carry out self-appreciation to lay the foundation for planning my career in the future. Introduction to the internship unit 1. Sichuan Luzhou Grilled Fish Restaurant is located at the crossroads of Sidaokou Road, Haidian District, Beijing. It has a superior geographical position, a large flow of people, and a large number of white-collar workers. There are many buildings around it, and it is a spicy and spicy restaurant of Sichuan cuisine run by Sichuan bosses. The purpose is to make full use of the hunting psychology of northerners and the ownership and identity of people who like Sichuan food to expand sales. According to the early legend of Luzhou ancestors, the restaurant hired Luzhou local chefs to come to Beijing with a high salary and transformed them with modern cooking skills, and launched a series of grilled fish Sichuan dishes with fermented soya beans flavor, pickled pepper flavor and spicy taste. This dish not only retains the fragrance and simplicity of baked food, but also successfully avoids the shortcomings that barbecue is not easy to be cooked and easy to get angry. It is delicious with soup and pickled mustard tuber given away for free, and the author is lucky enough to taste it. The environment in the store is elegant, giving people a clean and fresh feeling. Among them, there are 13 dining tables, 3 waiters, and 1 cooks, food handlers and handymen, which belong to small and medium-sized hotels. 2. Caiyun Yunnan Restaurant is located in the north direction of Sidaokou Road, Haidian District, opposite Yihai Department Store, and adjacent to Xijiao Food Refrigeration Factory in the north. It is a Yunnan-style restaurant with special Sichuan-Yunnan flavor, hometown braised rice, small pot rice noodles, etc. There are many special dishes such as Yunnan-legged Agrocybe aegerita, two-eat fish, Dai-style grilled fish, etc. The raw materials are fully from various regions of Yunnan, including Xuanwei Ham, Wenshan Sanqi and so on, which are known as one of the "three treasures" of Yunnan There are also steamed chicken, shredded chicken and grass buds in southern Yunnan, and sweet Chinese onion in Kaiyuan. Of course, due to the constraints of cooking materials, many dishes just stay on the menu. This hotel is mainly engaged in in-store operation, and at the same time, it also sells fast food in Yihai Department Store, and also carries out foreign purchase operation. The head chef of the hotel is from Zhaotong, Yunnan Province. He speaks Zhao with a slight Kunming accent. He is kind, straightforward and humorous, and is deeply loved by the waiters in the store. The owner of the restaurant is a strong woman who has just passed the age of 31. She happens to be pregnant and insists on staying in the store every day. Her spirit is really admirable. Caiyun Dian Restaurant also belongs to small and medium-sized restaurants. Second, the internship time and place 1, July 2, 2117 to July 5, Sichuan Luzhou Grilled Fish Restaurant 2, July 5, 2117 to July 29, Caiyundian Restaurant Description: I changed two places in a short half-month internship, in fact, for a reason. When I saw the inside story of the restaurant food quality and safety in Luzhou Grilled Fish Store in Sichuan (see below) and the employees' welfare and treatment in the store were extremely poor, but the main reason was that I was new here and couldn't adapt to the hard work every day, so I chose to leave the original internship site and found another way without asking the boss for a division of labor. Third, the internship position introduction I mainly serve as a food delivery clerk and a restaurant waiter. At the same time, I can also help order food, send takeout food, and occasionally do odd jobs in the kitchen. Mainly coolies, but full of fun at work, please see the text for details. Stage 1: during the probation period, get familiar with all employees, especially the chef; Follow the supervisor to understand the skills of dish delivery, and strive to achieve fast and steady; Key points of tableware placement and restaurant cleaning; Understand the action of serving and pouring wine at the table and the polite words and deeds of communicating with diners; Learn the basic skills of withdrawing meals and cleaning tableware and a series of hotel waiter work projects. Summary of the stage: As soon as you join this group, it means that you have to pay more than others from the beginning. Carefully try to understand the technical essentials taught by the supervisor, and never interrupt the supervisor's speech by self-expression when the supervisor teaches skills. If that's the case, it's boring. Stage 2: Practice in actual combat and continue to be familiar with the service requirements of the first stage. At this time, the strangeness between employees was basically eliminated, and they began to talk easily with each other, and they were free to express their personal opinions. They began to master the characteristics of each work, and their initiative and flexibility were enhanced, resulting in a sense of belonging-the hotel is my home; According to my personality that I come from the countryside and am not afraid of hardships and tiredness, I can withstand the high temperature baking in the kitchen during the hot summer. Moreover, the speed of food delivery is relatively fast, which gradually attracts the attention of the boss and increases the chances of being praised. Occasionally sent to buy goods. Stage summary: After the work adaptation period, you will slowly show your work attitude and optimistic mood in your daily life through your own efforts, and try your best to let your colleagues and boss accept your values, so that the other party can know more about yourself. Stage 3: Proficient in work. After practicing in the previous stages, I have the ability to solve various affairs. After completing the work assigned to me every day, I will take the initiative to help others finish mopping the floor and setting tableware. Start to improve some service links, flexibly respond to customers' requirements and chat with customers. Occasionally "find fault" with colleagues and share the joy of labor in the debate. Stage summary: In the process of work, use your own proficiency and grasp of the main points of work, and reward yourself publicly after completing the task perfectly, so as to drive others' enthusiasm for work and eliminate the boredom in the process of work, thus achieving the realm of "working and being happy". Stage 4: Reuse period: Through our own efforts, we get the attention of our boss and colleagues, and begin to involve our boss's other businesses. At this stage, I began to be interested in some dishes and the basic principles of catering, and asked the chef about some practices of Sichuan cuisine and Yunnan cuisine. Help the boss design the layout of the menu. And many times for the boss to go out to do things, solve some basic life things (such as repairing lights, etc.), most of the time running around, hanging out in shopping malls, Internet cafes, office buildings and even KTV delivery. Stage summary: It is easy to get carried away during this period, so it is necessary to suppress your excitement and get along with your peers with a peaceful attitude. Four, the main harvest and experience of internship (a) the harvest of internship 1, the improvement of service consciousness. For service industries such as hotels, service quality is undoubtedly one of their core competitiveness and its lifeline. High-level service quality can not only leave a deep impression on customers and lay the foundation for their coming again, but also make customers feel honored and establish a good brand and image for the hotel. Through the study and intensive practice in the hotel, I have exercised my service consciousness and developed a sense of facing guests. Learned to treat guests with standard manners; Understand the importance of learning a foreign language well. 2. Improvement of service level After more than half a month's internship, we have a certain understanding of the basic business and operation of the hotel. Politeness is a concentrated reflection of a person's comprehensive quality, especially in hotels. We should dare to say hello to people, and we must do three things in the process of greeting people: mouth to mouth, eye to eye and spirit to mind. We should do our best to meet the requirements of our guests, and try our best to convey them even though some things are not within our responsibility. Although some unreasonable demands can't be done, we should refuse them in a euphemistic tone and help him find other solutions. (2) Internship Experience 1. Internship has just begun. Although it is only a short period of my college career, in the course of my work, I don't simply sell my labor force in exchange for remuneration, but always serve others with the standards of a college student, especially a social worker. It is not enough to have only one love. What I am learning is a kind of consciousness and a sense of serving others. Maybe I may not be employed as a waiter in the future, but this awareness of caring for others and contributing to society will last forever. 2. Internship is a process of getting in touch with the society. Through this internship, I got a comprehensive understanding of the organizational structure and business of the hotel, met all kinds of guests, and made many good colleagues and friends. They made me understand the society more deeply, broadened my horizons and taught me how to adapt to and integrate into the society. 3. In the process of internship and future employment internship, I contacted the society in advance, realized the current employment situation, and made an advance plan for my employment plan in the near future. Through this internship, I found my point of convergence with the society and made a guide for my employment direction.