Experience of restaurant waiter's internship

Before we enter the society, many people will choose to be waiters in restaurants to exercise their abilities and enrich their social experience. The following is my "Practice Experience of Restaurant Waiters" for your reference only. Welcome to reading.

Internship experience of restaurant waiter (1) From this waiter, I changed the negative idea that being a waiter has no future; I have established the idea of doing what I do and loving what I do. I understand that whether a person can make a difference lies not in what kind of occupation he is engaged in, but in whether he tries his best to do his job well. Have my willingness to work and correct my work attitude; Understand the qualities that a successful waiter should have, so as to improve his professional consciousness and make up his mind to be a qualified waiter with ideals, morality, knowledge and discipline.

I learned the principle of serving guests; Procedures for serving guests; Work rules in use; Production procedures of banquet dishes; The skill of pallet and the walking speed of end support; Precautions for laying the table; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling vegetables; Basic methods, procedures and common sense of drinking water; The corresponding skills of handling guest complaints and service emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, food and beverage hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter.

Love your job: When you love your job, you will finish it happily and easily. We want people who eat to get health, energy and good service. You may do ordinary work in different ways. The people that enterprises need most are people who love their jobs.

Get familiar with work standards and methods quickly: If you want to win for your own enterprise and yourself in the fierce competition, you must be able to work as soon as possible, be competent and improve work efficiency.

Diligent spirit: catering work is mainly at hand, not too heavy at ordinary times, and it is not tiring to do more. So we should be diligent in our legs, eyes, hands and heart. Take the initiative to work and find a job. The sentence "Nothing is difficult in the world" tells a profound truth. As long as you are diligent and successful, the door will open for you.

Have self-confidence: Compared with money, power and background, self-confidence is the most important. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are the best.

Learn to be a man: To be a man is to be a dedicated, grateful, helpful and professional person. If you are sincere and earnest, your career will be more successful.

Responsibilities: focus on the interests of the company and be responsible for your own work; Be responsible for the guests and bring them quality products and services; It means "no respect". Even if no one is supervising you, you will do your work well. This is to perform your duties.

Treat unfairness in work with a normal mind: there is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without the necessary potential to bear setbacks, how can we provoke the beams of the future?

Team: Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises is composed of various divisions of labor and needs the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.

This part-time job gave me a very profound experience. I think everything we do is to make a little progress every day: many successful people make many a mickle. A little innovation every day is the trend; Do a little more every day, that is, towards a bumper harvest; A little progress every day means success.

The internship experience of restaurant waiters (2) My social practice started with finding a job. I wore big leather shoes and my green felt hat, and rode my second-hand bike with hope and longing, and started my job-hunting journey. At first, I had high expectations for my craft, and I didn't do it without a monthly salary of 2000. After hard job hunting, recruitment in many places should be given priority. When you heard that I was inexperienced, you said to me, "Well, go back and wait for news, and I'll tell you if necessary." After many failures, I summed up the reasons for my failure. There are two main reasons. On the one hand, my eyes are low and my hands are high, and my own quality has not reached a certain level. On the other hand, I didn't give myself a good position and find my own position.

Summarize the lessons of previous failures and put yourself in the right position. As long as there is work and food, it is just a social practice to do anything. So I found a restaurant. The boss thought I was big and strong, so he asked me to be a vegetable delivery man. The next day, I started my summer social practice life. At the beginning, my mind was extremely unbalanced. I thought I had read so many books since I was a child, and my family spent so much money to train me to grow up, but now I can only serve dishes, and I am also a student union cadre at school, with a little social ability. My psychological apprentice was a little frustrated. The head waiter of the food department was a primary school teacher, and he also told me what to do. It's really uncomfortable.

However, people always have to adapt to their bottom-up environment. I don't want to start without it. No, I have to stick to it. To make work easier in your own working environment, you must first improve your relationship with your colleagues. So I had to avoid it for a while. Get familiar with your working environment as soon as possible. The place where I work is a two-story restaurant, the lobby is on the first floor, there is a private room upstairs, the kitchen is on the second floor, and the delivery room is also in the kitchen, so you can see the opportunity to cook in the delivery room.

The kitchen is a battlefield for chefs, especially when business is very busy. That scene is really like fighting on the battlefield. Chef's tools and any furnishings and items in the kitchen (including condiments and raw materials) are chef's weapons, and pots, bowls, spoons and plates are also used to make music scores for prestige work. Chopping board, also called cutting and matching, is responsible for sorting and packing raw materials, taking the cut raw materials to the stove and giving them to the chef to make dishes and decorations. The chef who steamed vegetables is responsible for steaming vegetables in a steamer, the chef on the stove is responsible for cooking, the chef who ordered the room is responsible for making pasta snacks, and the cold dish room is in the other room, responsible for making cold dishes and fruits. The workers in our vegetable delivery room are very simple. As long as the dishes cooked on the counter wipe off the excess juice on the side of the plate, they need to be accompanied by a delicious dish, and the dishes with soup should be accompanied by a spoon. And pay attention to the order and speed of food production, keep it effective, and pass it between the front desk and prestige at any time, so it is very tiring and hard to work in the food delivery department every day, but it is very fulfilling every day. During the break, I also take the initiative to consult our leaders and colleagues and learn with an open mind. The foreman of the vegetable distribution department told me, "I know you have great ambitions and want to do big things, but you must never underestimate doing small things." Big things are accumulated by small things, and the ability to do big things is also accumulated by the ability to do small things. " Don't accumulate steps, take Wan Li Road. "He pointed out many mistakes and shortcomings in my work, and I always humbly asked the foreman to tell me that my opinion of a person is not his education or diploma, but whether he is diligent and practical. Then he said to me, "Have you seen the chef and the apprentice at the grass-roots level? "Can you see the difference and connection between them? I said, "I can't see. ""Then I will sue you, "said the foreman." After long-term practical efforts, the apprentice who cuts and matches boxes can become the master of the kitchen and be independent. This is the connection and difference between them. "The foreman also said to me," You are different from some of our colleagues. You have a higher education. You should make more use of your time to study, enrich and improve yourself. Young people should not be afraid of pain. You can take the lead when you are tired. Not bitter when you are young, not bitter when you are old? "Indeed, after listening to what my leader said to me. I really improved my ideological understanding to a higher level, and pointed out a good direction for my efforts to some extent.

My boss also gave me some advice before he left. He said: "The most important thing for a person in his student days is to study, broaden his knowledge and exercise his ability. Especially when he was in college, it was a good exercise opportunity to participate in social practice activities in the summer vacation. Making money is not the main thing. How much can he earn as a student? When you had plenty of opportunities to make money, he told me about his time at school. He said that when he was studying.

Summarizing my social practice during this period, although it is the first social practice, I think it is a useful and beneficial social practice, which will be of great help to my future study.