Internship experience of hotel waiters (1) I took a vacation to practice. This internship is as a waiter in a hotel. Although the internship time is not very long, the experience is impressive enough. In this internship, I also summed up a sentence. If you want to experience a different life, please be a waiter. This is what I feel, and this internship is also my deepest experience.
The holiday is not long, so my internship time is very limited. Through communication with personnel, she promised to give me a one-month internship opportunity, so I also cherish this opportunity. One is to earn some living expenses, and the other is to experience yourself. But my salary is only 90% of that of a regular employee. I didn't agree with it at first, but I accepted it because I didn't work long enough to bring some trouble to the hotel. But when I really entered the work, I realized that it was a difficult job.
On the first day of internship, we had two hours of training first. After the training, we didn't go into practice immediately, but studied with the old employees. This period of study has given me a deeper understanding of this job. As a waiter, I am very busy every day, and sometimes I am busy around, and my mind is a little confused. This is what an old employee told me. I hope I can get ready for this job.
Later, I really felt what "busy" was after I entered the work. During that time, the hotel business was very good, and there were all kinds of banquets. Once on my birthday, I was busy from morning till night, and my body seemed to be taken away. It's hard. At that time, I was depressed, my salary was not high, and my work was very tired. I have some impulse to give up. But when I calmed down, I found that this job gave me a lot, not only telling me what persistence is, but also telling me how to deal with all kinds of unexpected situations, which I never encountered during my study.
People's energy is often limited and their enthusiasm is limited. In this internship, I feel that if a person wants to do a good job, he must be careful. Once, I was so tired that I almost bumped into a plate. Fortunately, an aunt received it for me, which shocked me. I realized that I couldn't be careless in my work. Breaking dishes in public places will bring great adverse effects to our hotel, which should never be committed. So this internship life has brought me great changes. I gradually became calm and more calm. Although I am a little tired at ordinary times, I am also full and satisfied.
Internship experience of hotel waiters (2) Entering a catering enterprise, I began to practice as a restaurant waiter. The waiter's internship was very tired. He had to stand for seven or eight hours a day and had no time to rest when he was busy. At first, it was really difficult for people with no work experience, but after two months of persistence, I slowly grew up at work.
Every post has a knowledge, and there are many things to learn. I just started my internship and worked as a waiter in a restaurant. I don't know anything about the service industry. A trainer led me to be familiar with the operation of each area, working in the lobby, and even paying attention to the most basic cleaning steps and methods. Sweeping the floor, washing the glass and scraping the glass are all the same, especially cleaning the countertop and preparing to clean the disinfectant.
Face customers, serve with a smile and wait patiently. When customers push open the door of the restaurant and come in, we should welcome them first and then send them away. If we find that they have a lot of things with them and it is inconvenient to take the food, we will help them take the food to the dining place. During peak hours, we should pay attention to recycling while eating, that is, when customers have to sit down and rest after eating, they should take away those tableware, which can facilitate the communication between customers and increase the turnover rate of tableware and tables in restaurants, thus preventing the dishes in the lobby from blooming everywhere because of the sudden departure of a large group of customers.
For example, for customers' dining requirements, customers need Chili sauce, boiled water, paper towels and an extra pair of chopsticks and spoons. If you see customers who bring their children to dinner, you should also take the initiative to help move a bb stool so that customers can have a better meal. If the customer finds that the product has foreign matter or the temperature is not enough, it should be handled properly. If there is a foreign object, you should change it for him, throw away the original one directly in front of the customer, and then report to the manager. If the temperature is not enough, you can help customers heat it. Only by handling it well can customers have a pleasant dining process and better promote the operation of the restaurant. Therefore, you must not be angry with customers, even if you have grievances. Customers have a good meal, so our employees will have a lot of unnecessary troubles at work. Customers are satisfied with the food and employees are relaxed and happy.
Accumulate experience in continuous work, and you can handle the friction with customers more easily after you are familiar with it. After passing a certain work assessment form, I have a certain contact with the management culture industry of Kungfu, and I also get along well with my colleagues by using the management skills I learned in the uploading class, and I am familiar with the service in the lobby, so I will go to the counter to study. Because I am not familiar with the menu, I have suffered a lot in the process of being an assistant. Clumsy, knocking over products, nervous and afraid of making mistakes, the more mistakes there are. When you encounter problems, you will want to escape and dare not move forward. Therefore, it is very important to overcome your inner fears and take a confident step.
It is not easy to be a waiter internship, and it is even more difficult to be a cashier. Remember the customer's order and some additional requirements when assisting, and you can't stay alone. You should follow the standard of five auxiliary steps. Help the cashier to write the bill when the customer chooses to take out; When there are many gynaecologies, customers should be greeted to queue up to order and take meals; When customers go to the counter for other help, such as toothpicks, paper towels, etc., they should also be greeted at the same time; When some products need to wait, you should be clear in your heart and always remind the cashier. In short, assistants should listen to all directions, and their hands are faster than their brains. When I was a cashier, I was very nervous and scared. At first, I thought that machine was difficult to understand and repair. When the customer came to order, my heart suddenly panicked and my hands were in a mess. My words seemed to stutter and my mind couldn't turn. After being fully familiar with the key operation of the cash register and the seven steps of the cashier, I will never be afraid to stand by the cashier again. I can handle the requirements of customers.
After five steps of training, I was promoted to trainer and my role changed. My duty is more to train new employees, so I have more things to learn and master. I need to stay in the restaurant after work and do my homework as a trainer. If I don't understand, I will ask the training manager or other senior team leader or administrative assistant. They are all my teachers.
During my internship as a waiter in a restaurant, I learned a lot of patience and persistence that I couldn't learn in class, and I never thought about giving up. Attention should also be paid to tone and words in interpersonal processing. Ascend to the management level, although it is the lowest level, but do what a manager should do. In addition to setting an example, we should also establish our own prestige among employees and correctly handle small frictions between employees.
Therefore, it is difficult but important to take the first step. No matter what industry you are engaged in or the nature of your work, you should first accept it yourself, then practice it, overcome it and conquer it.