With the deepening of reform and opening up, China's economy and society have undergone earth-shaking changes. In just over 20 years, from the beginning of the household contract responsibility system, to the excessive reform of state-owned enterprises, to the establishment of a modern enterprise system, and finally to the establishment of a socialist market economic system, every major change means a major 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 of economic reform in China, and the development level of the tertiary industry (especially the catering service industry) is often a general symbol to judge the degree of social civilization. Therefore, the author made full use of nearly half a month of summer vacation in 2007 to work in Sichuan Luzhou Grilled Fish Restaurant on Sidaokou Road in Haidian District, Beijing and Caiyundian Restaurant on the north side of Sidaokou Road, in order to find his own position in the metropolis, witness the gap between ideal and reality, think about himself, the future and life, and deepen the 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 combine his social practice and related theoretical knowledge in the summer vacation, consciously use the methods of social work case work, group work and relevant knowledge of organizational sociology, and make a preliminary discussion on the development status of the tertiary industry (especially the catering service industry) and its influence on the development of social individuals from the perspective of sociology and psychology. After half a month's work practice, I 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 realized the artistry of the hotel and the importance of rational use of human resources, and gained a lot of valuable experience and wealth; Understand your own shortcomings and sum up experiences and lessons. In the future study and life, I will make clear the direction of my efforts and constantly appreciate myself, so as to lay the foundation for future career planning. Introduction of the internship unit 1. Sichuan Luzhou Grilled Fish Restaurant is located at the intersection of Sidaokou, Haidian District, Beijing. Excellent geographical location, large flow of people, mostly white-collar workers, surrounded by buildings. It's mala Tang opened by a Sichuan boss. The purpose is to make full use of the hunting psychology of northerners and the ownership and identity of people who like Sichuan cuisine to expand sales. According to the early legends of Luzhou ancestors, the restaurant hired Luzhou local chefs to Beijing at a high salary, transformed them with modern cooking skills, and launched a series of grilled fish and Sichuan dishes with lobster sauce flavor, pickled pepper flavor and spicy taste. This dish not only retains the fragrance and simplicity of barbecue, but also successfully avoids the shortcomings that barbecue is not easy to cook and easy to get angry. It is delicious with free soup and mustard tuber, and the author is lucky enough to taste it. The elegant environment in the store gives people a clean and fresh feeling. Among them, dining table 13 people, 3 waiters, cooks, food workers and handyman 1 person belong to small and medium-sized hotels. 2. Cai Yun Yunnan Hotel is located in the north of Sidaokou Road, Haidian District, opposite Yihai Department Store, and adjacent to Xijiao Food Refrigeration Factory in the north. It is a restaurant with Yunnan flavor, with special Sichuan-Yunnan flavor, hometown braised rice, small pot rice noodles and so on. There are many special dishes here, such as Agrocybe aegerita, two-eat fish, Dai grilled fish and so on. The raw materials come from all over Yunnan, including Xuanwei ham, Wenshan Sanqi, one of the "three treasures" in Yunnan, as well as steamed chicken, shredded chicken, grass buds and kaiyuan green onions in southern Yunnan. Of course, due to the limitation of cooking materials, many dishes just stay on the menu. This hotel mainly operates in-store, and also sells fast food in Yihai Department Store, as well as outsourcing. The chef of the hotel is from Zhaotong, Yunnan. He speaks Zhao dialect with a slight Kunming accent. He is kind, straightforward and humorous, and is deeply loved by the waiters in the shop. The owner of the restaurant is a strong woman who has just turned 30. She happened to be pregnant and insisted on staying in the store every day. Her spirit is really admirable. Cai Yun Dian Restaurant also belongs to small and medium-sized restaurants. Second, the internship time and place 1, July 2007 12 to July 15, Sichuan Luzhou Grilled Fish Restaurant February, July 2007 15 to July 29, Cai Yun Yunnan Restaurant Description: I changed two places in just half a month's internship, but there were reasons. When I saw the inside story of food quality and safety in Luzhou Grilled Fish Restaurant in Sichuan (see below) and the employees' welfare in the restaurant were extremely poor, 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 place and find another way out without asking my boss for division of labor. Third, the internship position introduction I mainly serve as a food delivery staff and restaurant waiter. At the same time, I can also help order food, deliver takeout food and occasionally do odd jobs in the kitchen. Mainly coolies, but the work is full of fun. See the text for details. The first stage: probation, familiar with all employees, especially chefs; Follow the supervisor to understand the skills of delivering food, and strive to be fast and stable; The key points of tableware placement and restaurant cleaning; Understand the actions of serving and pouring wine at the table and the polite words and deeds of communicating with diners; Learn the basic skills of returning meals and cleaning tableware, as well as a series of hotel waiter work projects. Stage summary: As soon as you join this group, it means that you have to pay more than others from the beginning. Seriously try to understand the technical essentials taught by the supervisor, and don't interrupt the supervisor's speech by self-expression when the supervisor teaches skills. If so, it's boring. The second stage: actual combat practice, continue to be familiar with the service needs of the first stage. At this point, the strangeness between employees is basically eliminated, and they begin to talk easily with each other and express their personal opinions freely. They began to master the characteristics of each job, and their initiative and flexibility increased, resulting in a sense of belonging-the hotel is my home; According to my character of coming from the countryside, I am not afraid of hardship and tiredness. In hot summer, I can bear the high temperature baking in the kitchen. Moreover, the delivery speed is relatively fast, which gradually attracts the attention of the boss and increases the chance of being praised. Send it to buy goods occasionally. Stage summary: After the work adaptation period, you will gradually show your work attitude and optimism in your daily life through your own efforts, and strive to make colleagues and bosses accept your values and let each other know more about yourself. The third stage: proficient in work. After the previous stages of practice, I have the ability to solve all kinds of affairs. After finishing the work assigned to me every day, I will take the initiative to help others mop the floor and set the table. Start to improve some service links, respond flexibly to customer 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 to publicly reward yourself after completing the task perfectly, so as to drive others' enthusiasm for work and eliminate the sense of boredom in the process of work, thus achieving the realm of "happy work". The fourth stage: reuse period: through your own efforts, get the attention of your boss and colleagues, and start to involve your boss's other business. At this stage, I began to be interested in the basic principles of some dishes and catering, and asked the chef about some practices of Sichuan cuisine and Yunnan cuisine. Help the boss design the layout of the menu. And go out to work for the boss many times to solve some basic life things (such as repairing lights, etc.) ), most of the time running around, wandering in shopping malls, Internet cafes, office buildings and even KTV takeout. Stage summary: it is easy to get carried away during this period, so you need to restrain your excitement and get along with your peers with a peaceful attitude. Fourth, the main harvest and experience of internship (1) The harvest of internship is 1, and the service consciousness is improved. For hotel and other service industries, service quality is undoubtedly one of its 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 hotel study and usual intensive practice, my service has been exercised. Learned to treat guests with standard etiquette; 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 expression of a person's comprehensive quality, especially in hotels. We should dare to greet people, and do three things in the process of greeting people: mouth to mouth, eye to eye, and spirit to heart. We should try our best to meet the requirements of our guests, even if something is not within our responsibility, we should try our best to convey it. Although some unreasonable demands can't be made, we should refuse them in a euphemistic tone and help him find other solutions. (2) Internship experience 1. The internship has just begun. Although my college career is only a short period of time, in the process of 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. Only one kind of love is not enough. What I have learned is a kind of consciousness, a kind of consciousness of serving others. Maybe I won't be hired as a waiter in the future, but this awareness of caring for others and making contributions to society will last forever. 2. Internship is a process of contacting the society. Through this internship, I have 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 let me know more about society, broaden my horizons and teach me how to adapt and integrate into society. 3. In the process of internship and future employment internship, I contacted the society in advance, realized the current employment situation, and made a plan for my recent employment plan in advance. Through this internship, I found the point of convergence between myself and society, and gave guidance for my employment direction.