Chapter 1: Practice Report of Bar Summer Vacation
Summer vacation practice report
College: xxx Student ID: xxx Name: xxx
From the day I entered the university, I planned how to make a living by my own efforts. Although my family didn't let me do this, I found that some things can't be measured by money. Especially when we are about to enter junior year, we should try to enter the real society ahead of time, so I chose to work in the summer. Many people think it's just to earn some pocket money. But I think I can learn a lot of social experience and the truth of being a man.
Keywords: summer vacation; Summer job; Social experience
First, the purpose of practice
In all aspects of life, ordinary workers are great people, and every worker is a person who sacrifices himself in his post and contributes to society. There is another truth that I really understand now. Just don't underestimate a penny, you might as well earn it yourself! Don't take what your parents give you for granted. You know, it is not easy for parents to work. Their money is as hard-earned as yours. You should learn to work hard, and at the same time let yourself enter the society in advance to accumulate experience.
Second, looking for a job and feeling
Although it was very hot, I came to Wuhan alone to start looking for a job. Perhaps luckily, I finally decided to work as a waiter in a regular bar in Hankou. At the end of the interview, I passed, and then I filled in my information and a copy of my ID card and started training with the supervisor. After studying as a bar intern, I can finally officially take up my post. Being a waiter in a bar for the first time, I tried my best to serve the guests with my knowledge and enrich their entertainment activities. Every job is a good memory of the guests. Don't waste their time and money. It is because of this seriousness that I feel incomparable happiness and excitement, which is recognized as a kind of happiness. I've been a waiter on and off for a month. I met some guests. However, in the service industry, the word "forbearance" is the biggest thing, and the big thing is the smallest thing. There will be misunderstandings among colleagues, but you should remind yourself from time to time that it is for experience and exercise. Are some things necessary?
I'm almost a junior. In fact, I understand that although I don't make much money, the most important thing is experience. Many college students have knowledge, diplomas and certificates, but lack experience. Because I was trained as a waiter at the grass-roots level and experienced the labor process of ordinary workers, this is social experience.
Everyone has a different way to go in life. Therefore, now and in the future, we should respect others and the fruits of their labor, and don't look down on ordinary workers. Now many college students look down on waiters and ordinary workers. Without their labor, would there be this interlocking society? In addition, through my contact with the supervisor and guests, I summed up six points I learned. I hope I can have the following abilities when I graduate from my senior year: 1 language ability.
Language is an important tool and way for waiters and guests to establish a good relationship and leave a deep impression. Language is the material shell of thinking, which embodies the spiritual cultivation, temperament and attitude of waiters. The two most important aspects that guests can feel are the words and deeds of the waiter. When expressing, the waiter should pay attention to the natural fluency and affability of his tone, keep the speed constant, and always remain calm and polite.
Words expressing respect and modesty can often ease the tone, such as "you, please, I'm sorry, if you can". In addition, the waiter should also pay attention to the timing and object of expression, that is, to express appropriately according to different occasions and different identities of guests. When people talk about it, they often ignore another important part of language-body language. According to the research of related scholars, body language plays a very important role in the expression of content. When using language, the waiter should use body language appropriately, such as using appropriate gestures and actions, in conjunction with oral expression language, to create an expression atmosphere that is easy for guests to accept and satisfy.
2 communicative competence
Bars are places where interpersonal communication is intensive. Every waiter will have extensive contact with colleagues, superiors and subordinates, especially a large number of guests every day, and will have various service-based interactive relationships with guests. Handling these relationships well will make guests feel respected, valued and treated well. The acquisition of this feeling will play an inestimable role in the sustained prosperity of business and the promotion and dissemination of corporate brands. Good communication skills are an important basis for waiters to achieve these goals. 3 observation ability
The service personnel provide three kinds of services for the guests. The first is the service needs that the guests have made clear. As long as they have skilled service skills, it is generally easier to do this well. The second is the regular service, that is, the service that should be provided to guests without reminding. For example, when a guest sits down in a private room to prepare for consumption, the waiter should pour tea quickly, put away paper towels or towels to spell fruit, and try sound effects and projection problems; At the front desk, as long as a guest with a lot of luggage comes in, the waiter will come forward to help. The third is the potential service demand that the guests have not thought of, thought of or are considering. Being good at seeing through the potential needs of guests at a glance is the most valuable service skill for waiters. This requires waiters to have keen observation ability and turn this potential demand into timely and practical service. And providing this service is the most valuable part of all services. The first service is passive, the latter two services are active, and the provision of potential services emphasizes the initiative of waiters. The essence of observation ability is to be good at thinking about the guests' thoughts and deliver the service in time and properly before the guests speak.
4 Memory ability
During the service, guests often ask the waiter some questions, such as bar service items, audio equipment, service facilities, prices of drinks, dishes, tobacco, alcohol, tea and snacks, surrounding traffic and nearby public facilities. At this time, the waiter will become the "walking dictionary and compass" of the guests with his usual experience or purposeful accumulation, so that the guests can know all kinds of information they need in real time, which is not only a service.
Waiters often encounter substantial delays in service that guests need. That is, guests will have some matters entrusted to the waiter, or need some drinks and refreshments when eating. There is a long or short time difference between the presentation and provision of these services. At this time, the hotel waiter needs to firmly remember the service requested by the guests and provide it accurately at a later time. If the service requested by the guests is forced to be delayed or simply forgotten, it will have a bad influence on the image of the hotel. 5 strain capacity
Emergencies in service are not uncommon. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and make appropriate concessions. Especially in the case of the waiter, we should dare to admit our mistakes and apologize and compensate the guests immediately. Generally speaking, the guest's mood is a mirror of the service provided by the waiter. When there is a contradiction, the waiter should first consider whether the fault is on his own side. 6 marketing ability
A waiter should not only complete his work according to the working procedure, but also actively introduce other services to the guests, such as new drinks and new dishes in the bar. This is not only an important way to fully tap the utilization potential of service space, but also the need to reflect the waiter's sense of ownership and actively provide services for guests.
Although all the service departments of the bar have specialized personnel for marketing, their main responsibility is external marketing, and internal marketing needs the waiters of all positions to do it together. Only when all the staff are concerned about the marketing of the hotel and feel the sense of market everywhere can we seize every opportunity to do a good job in the internal marketing of the guests. This requires the waiter not to wait for the request of the guests to provide services, but to be good at seizing the opportunity to sell the hotel's various service products and facilities to the guests and fully tap the consumption potential of the guests. Therefore, waiters should have a comprehensive understanding of various services and be good at observing and analyzing customers' consumption needs and psychology, so as to fully understand and sell products when customers are interested.
Conclusion: In a word, I didn't waste my summer vacation. Really learned a lot and felt a lot. The competition in this society is too fierce. We college students must always be strict with ourselves and strive to keep up with the times. Therefore, in my junior year, I will never waste time and actively devote myself to my study. Thank you: I am very grateful to the company's supervisors and colleagues for taking care of me, and I am also very grateful to the teacher for carefully reading my feelings during this summer practice. I will work harder!
Practice unit: Wuhan xxx Music Club
The second part: report on the practice of service and management of bar drinks.
Practice report on bar wine service and management
After half a month's internship report on hotel wine service and management, I learned a lot about bars and drinks, including wine, tea, coffee and cocktail parties. I am more interested in cocktails. Because I personally think cocktails are not only beautiful, but also delicious, which can satisfy our vision and taste buds.
First of all, let me talk about some effects of my cocktail creation and tasting: cocktail creation:
1. To create a new cocktail variety, you must have some experience and knowledge in mixing wine and have a deep study of wine.
2. The cocktail created should be based on whether the guests can accept it or not. Good and popular cocktails are mainly for guests to drink, and they are appreciated and welcomed by guests.
3. Some cocktails are complicated to make, and the formula contains dozens of materials. But the guests were ungrateful, so it didn't catch on. It won't be long before people forget.
4. Make cocktails according to the source and taste of the guests. New cocktails can only be popular if they are welcomed by guests. Among the popular cocktails in the world, some were created by Hong Kong people in the mid-1970s.
5. When creating, we should abide by the modulation principle, especially when using Chinese wine, we should pay attention to the taste collocation. At the same time, it should be noted that if the formula is complex, it will be difficult to remember and prepare, which will hinder the promotion and popularization of cocktails.
6. Planed cocktails are usually sold to guests in the form of "bar specials". Pay attention to the guest's reaction. Guests will often drink if they like, but they can cancel immediately if they don't like it. Cocktails without customers will not be popular. Through continuous screening, the most popular varieties are selected to form a truly popular cocktail.
Tasting cocktails:
7. As a bartender, especially an experienced bartender, you should not only know how to make cocktails, but also taste and identify the varieties of cocktails.
8. Tasting is divided into three steps: observing color, smelling taste and tasting taste. Cocktails have a certain color, and whether the weight of the formula is accurate can be judged by looking at the color. For example, after the pink girl is tuned, the royal powder is tuned and the grasshopper is tuned.
Then it is milky green, and the dry martini is clear and transparent like water. If the color is wrong, the whole cocktail will be redone and cannot be sold to the guests. There is no need to taste it again. More obvious, such as rainbow cocktail, you can judge whether it is qualified only by the color, and you can't sell any layer of turbidity. Smelling the fragrance means smelling the cocktail with your nose, but you can't just pick up the whole glass of wine in a bar to smell it. You should use a bar spoon. All cocktails have a certain aroma, the first is the aroma of base wine. Secondly, the added auxiliary wine or beverage has different flavors, such as juice, sweet wine, spices, etc. Bad juice will make the whole cocktail useless.
10, tasting cocktails can't be like drinking boiled water. You should take a sip and pause before swallowing. Only by careful tasting can we distinguish different flavors.
Techniques for preparing cocktails
Basic tools: the corner where cocktails are prepared should be close to the power supply, and the well-equipped bar should be equipped with the following tools: stainless steel cocktail mixer, filter, cocktail ornament container, measuring cup, napkin, ice bucket with spatula, juicer, stirring rod, knife, chopping board, bottle opener, mixer, jar and rag. . Types of wine stored in the bar: Angel suggested a list of alcoholic drinks, liqueurs and aperitifs, which can already bring out quite a few cocktails. Alcoholic beverages include bourbon, brandy, mixed whisky, gin, liqueur, scotch whisky, tequila and vodka. Liqueur includes Italian bitter almond wine, martini wine, tripplesec, cocoa liqueur and Karua coffee wine. Appetizers include Finkampelle aperitif, sweet absinthe and blackcurrant wine.
Modulation: The uniqueness of cocktails lies in the mixing of raw materials. Angel strongly opposes using packaged juice to make cocktails. Although it can save time, the quality of the drink made of freshly squeezed juice will be better. This drink is first-class. The most commonly used mixed drinks are orange juice, grapefruit juice, cranberry juice, soda water, tonic water, cola and ginger beer.
Cocktail appearance appreciation
1, cup
Cocktail cups mainly include cocktail cups, champagne cups, goblets and wide-mouthed flat cups, which are called reference cups. Almost all other wine glasses have evolved from them, such as brandy glasses, liqueur glasses, shallow fast drinking glasses, sherry glasses, sour glasses, sweet glasses, white wine glasses and classical glasses used in foreign cocktail parties. Although it is impossible to specify what kind of glass to use for cocktails, it is also impossible to choose at will.
For example, there is still a difference between short drinks and long drinks, which is of course related to the amount of preparation; Hot drink cups generally have handles or use porcelain cups; Cocktails with gas or protein foam, usually in champagne glasses or straight glasses; For rainbow wine, straight glass or liqueur glass is usually used as the carrying cup, and the thickness of each layer is not equal because of the different layers of color.
2. coasters
Coasters are mostly made of cardboard with a certain thickness. Because it is printed with special patterns and words, it is also a small handicraft. Like wine bottles, wine mats are collected by lovers all over the world and have some corresponding associations.
decorate
The decoration of cocktails, like a person's ornaments, must be just right, not gild the lily. For a cocktail, what material is used for decoration? How to combine and arrange materials depends on whether it is reasonable, pleasing to the eye and unique in shape. For example, two red cherries are embedded in the mouth of the glass, facing each other, which is consistent with the name of the wine "falling in love".
4. Cocktail appearance
The appearance of a cocktail refers to its color and turbidity. As we all know, except for some special rice wine and beer, which are allowed to be turbid wine, the general beverage sprinkling requires its single color, clarity and transparency. But cocktail is a special kind of wine, which can't be measured by the appearance standard of general beverage wine. Besides base wine, cocktails also use fresh fruit juice, egg yolk, egg white, milk, coffee, sugar and other materials. Therefore, it is normal to have multiple layers of turbidity with different colors, which is one of its main characteristics. People can infer from its peculiar appearance, from the outside to the inside, what materials it is made of, what functions various materials and their components play, and the degree of complementarity and coordination between them. Therefore, from the name of wine to the physiological and psychological effects of this wine on human body, we can get a relatively complete impression.
Appreciate the smell and taste of cocktails.
The aroma of beverage wine generally includes the aroma of raw materials (such as the fruity aroma of wine, the malt aroma of beer and the floral aroma of beer, the rice aroma of yellow rice wine, the flavoring aroma of mixed wine, etc.). ) and the aroma produced in the production process of wine (such as coke aroma, fermentation aroma, aging aroma, etc.). ), but the aroma of cocktails is the comprehensive aroma of all base wines and many accessories, so it is more complicated and subtle. Generally speaking, the aroma effect of wine is15℃ 20℃. Although cocktails are mostly low temperature, they can also smell their fragrance. You can put the cup near your nose. Take a deep breath and inhale immediately.
Molecules with many aroma components. In addition, after drinking the wine and stopping for a while, the aroma components will naturally volatilize due to the influence of human body temperature in the mouth. At this time, exhale again, let the wine pass through the nasal cavity and feel the aroma. The basic requirement of cocktail taste is the harmony of sweet, sour, bitter, spicy, salty, fresh and astringent, not monotonous taste. It is that a certain taste can sometimes be more obvious, but it can't be particularly prominent, which destroys the overall balance of taste and makes people unacceptable. But everyone or a group has different tastes and habits. For example, some people think this wine is too sour to eat, while others think the acidity is not enough. People's requirements for other tastes such as sweetness and bitterness vary widely. Therefore, the taste of cocktails must not be the same, and it is absolutely impossible to pursue a unified taste standard. Cocktails of the same name, such as martini and Manhattan, are also divided into thousands, medium and sweet. Even at home, people can make cocktails intentionally or unintentionally, and if something is too strong, they can dilute it themselves. In short, everyone can find a "flavor spot" that suits them. Over time, you will naturally become an amateur bartender.
Cocktails can be divided into "long drinks" and "short drinks". The so-called short drink is "quick drink", or even drink it all at once. But the scientific drinking method should be slow drinking, and only slow drinking can appreciate its flavor. Usually, when tasting wine, you only need to drink 6m 1 in one gulp. Don't swallow it immediately. Let the wine cover the whole tongue and mouth and reach every taste bud. Only in this way can we get a comprehensive overall impression and perceive whether the overall taste is harmonious. For example, fleeting bitterness is acceptable, and the slightest bitterness and sour taste are helpful to accompany the meal. So it makes sense for some people to call that bitter feeling "bitter and lovely". Some people who can't drink often regard the wine blended with alcohol and sugar water as a "good product", but when he truly understands the connotation of fine wine, he will naturally improve his original appreciation level.
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