After a month's probation, because of my excellent performance and good working conditions, the hotel felt that I was qualified for this job and decided to turn me into a full member. The following is a summary of my work in the adaptation period since this month:

10 x applied for the position of box waiter in xx hotel. There are many waiters in this industry, as well as many who leave and join. During the month I worked, three colleagues left one after another. One of them is the "master" who is responsible for taking me. When I first started working, I knew nothing about the work of box attendants. Master spent more than a week teaching me all kinds of things.

First of all, before serving, whether in winter or summer, we always prepare napkins before guests arrive. Go to work every morning 10. Then go to the spare room and take some dishes washed last night back to the box, and bring napkins. When we get to the box, we need to wipe every plate to make sure there is no water stain. Then fold the napkins, fold each napkin to the size of soap, and put it in the disinfection cabinet for disinfection. After all the guests arrive, put napkins into the napkin tray in front of you with tweezers according to the number of people.

As a waiter, memorizing the menu is very important. To know whether each dish is a dry pot or a hot pot, different dishes need different small stoves. Small gas tanks need to be prepared in advance, but they cannot be ventilated when cooking. Only when you eat can you put the gas in a jar and light it. It should also be noted that the first course, the sixth course and the last course should not be served with fish, and when placed on the dining table, the fish head should face inward and the fish tail should face the guests, not horizontally. You need to put meat and vegetables in the middle, not meat and vegetables. Before serving hot pot, you need to count the number of pots needed in the order and put the small stove in advance. Three pots are triangular, and four pots are square. You can't lean together. And when serving, you need to say "Hello, excuse me, this dish is …" When all the dishes are served, you need to say: "Hello, your order has been served, please enjoy it."

In addition, there are meals, cups and plates, flower arrangement, tea and so on. Although it was only over a week, the master taught me well in all aspects. Although she resigned and left later, I dare not forget what she taught me. I am very lucky to meet someone like Master. She is very conscientious and responsible in her work, which has turned me from a novice who knows nothing into a person who can guard two boxes alone and handle things well.

Chapter II Overview of Personal Probation Work of Attendants

It will be hard to do catering work, and it will be even harder to be a waiter in a restaurant. I understood this when I was a trainee waiter in a restaurant. I chose to be a waiter in a restaurant because I want to accumulate grassroots work experience in the restaurant. Through the daily service of the restaurant, I can learn some relevant knowledge in the restaurant, so that I can have a better service knowledge base in my future catering work, and I can also rise in the restaurant in the future.

During the probation period given to me by the restaurant, I learned from my daily restaurant service that being a good waiter means doing my own service well. Our restaurant has a high standard of service for all waiters, even employees on probation. Because our restaurant sells not only our dishes, but also our restaurant's services, only by doing a good job of the characteristics of the dishes and the service of the waiters can we really seize, retain and attract guests. During the probation period, our restaurant not only often gives us intensive training in service work, but also our restaurant foreman often supervises the service work of our waiters in daily life. If we are found to be unqualified, our bonus will be deducted and we will receive service training again after work.

Although our restaurant has strict service to customers, it also helps us attract diners. Because of our good service, the wages and benefits of our restaurant are much higher than those of other restaurants. Because of our daily restaurant service, we have gained more benefits than this. Many times, customers in restaurants will give us consumption because of our meticulous service, which is the guest's recognition that I didn't let you serve, and it also gives us great motivation to continue to do our own waiter service.

During the probation period, in order to increase the turnover of our restaurant, our restaurant should shoulder the task of selling restaurant dishes while serving, and sell more profitable dishes for the restaurant. In order to encourage us to sell vegetables, our restaurant will also give us a commission for the corresponding dishes. During this period, while doing a good job as a waiter, I was surprised to improve my promotion level in this job in the restaurant. In order to get a higher salary, I have brought a lot of profits to our restaurant in the promotion of dishes in our restaurant, and also won a better salary for myself.

My job as a waiter in our restaurant is not over yet. I will constantly improve my ability to work as a waiter in the restaurant during business hours, and strive for a better position in the restaurant.

Chapter III Summary of Attendant's Personal Probation

How time flies! It will be two months in the blink of an eye. At this time, when I need to go back and sum up, I feel from the bottom of my heart that life is in a hurry. My previous life in a foreign-funded enterprise made me feel far away, and now my job has gradually become natural. Perhaps this should be a kind of happiness, an experience that makes me want to stay.

After nearly two months' probation, I have worked hard and made great progress, and learned a lot that I didn't have before. I think this is not only a job, but more importantly, it gives me an opportunity to study and exercise. From this stage on, I found that the knowledge I longed for was coming to me continuously and slowly digested in this melting pot. This is experience. For two months, I have been practicing and practicing in several different positions or roles, and I am very grateful to the company leaders and predecessors for their concern.

First of all, let me talk about my work experience in the planning department. After working and living in the planning department for nearly two months, the biggest feeling is that the work can be completed in happiness. All the leaders have been very kind to me, a newcomer from different places, since I started to work in the 11th National School. Especially after work, leaders often talk frankly with me like friends. They don't put on airs as leaders, but also guide us to make good plans with the care of friends, which makes me really feel the warmth of people in white. Most other old colleagues also cast sincere and friendly eyes on me as a newcomer. At work, they always give enthusiastic guidance whenever you need it. After work, everyone talked and laughed, regardless of each other. I remember that just a week ago, the old and new colleagues in the company had become one, which gave me the feeling that I was United as one. Because of this, working in the planning department makes me feel the joy of finishing my work in pleasure.

My gains in my work mainly include:

1.24 sales orders or planned orders are handled by the Basic Society or independently.

2. Participate in and assist Mr. Xie Guozhong and Mr. Huang Jianxiang of the Engineering Department in surveying and mapping, planning scheme and data production: the first stage has been completed; Data such as equipment technical list are being further optimized and updated.

3. The crude oil productivity analysis and productivity evaluation have taken the first step: the statistical table of aging racks and the aging productivity analysis (first edition) have been completed.

4. Assist Mr. Xie Guozhong to handle other daily affairs: the production of LED product series parameters and performance list.

5. Material tracking and departmental coordination average more than 3 times per working day; See the monthly plan tracking report for details.

6. Take over the book management of the company's archives: see: Online Neighbors /CAIGOU02/ Information Center/Book Archives for details.

7. The equipment archives and collection and arrangement in the first phase have been basically completed. See: Online Neighborhood /CAIGOU02/ Information Center/Equipment Archives for details.

8. Learn the "three stresses" (site, existing things and reality) for more than 4 hours every working day, and have a preliminary understanding of the products currently produced by the company; Theoretical enthusiasts have studied books such as LED and its Engineering Application, Green Lighting Project Implementation Manual, and New Generation of Green Light Source LED and its Application Technology. You can find some reading notes in BY-PMC's QQ log.

During this period, the shortcomings in the work mainly include:

1, lacking the basic knowledge of LED lamps, often appears uncool and sometimes even feels at a loss when carrying out specific work.

2, the work is not detailed enough, and there are often mistakes and omissions on small issues.

3, the efficiency is not fast enough, and the intention of the leaders is not fully understood.