? 1. Service consciousness: Any work arranged by the hotel leader, even if unreasonable, should be obeyed before appealing.

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

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

? 4. Service consciousness: Skilled business skills, providing services for every guest who enters the hotel instinctively.

? 5. Advance consciousness: Before serving the guests, judge the requirements of the guests according to their expressions, feelings and manners.

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

? 7. Energy-saving consciousness: there is an instinctive consciousness to save 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, taking the hotel as the center, not self-centered.

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

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

? 1 1, standard consciousness: every job has a standard to measure, and everything is done instinctively according to the required standard.

? 12, equipment maintenance awareness: 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 hidden dangers in time.

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

? 15, legal awareness: understand the law, consider it from the legal point of view in advance, and it is not illegal.

? 16. cost awareness: for the hotel's dishes, disposable consumables, and equipment and facilities, we should consider the cost in the use process, pay attention to saving, and avoid wasting and causing losses to the hotel.

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