Recruitment of Daye Garden

This is a hot summer. It is precisely because of this environment that I have aroused my determination to participate in social practice in the summer vacation. I want to see if I can survive in a bad environment by relying on my own hands and brain. At the same time, I also want to learn more about the society, increase my knowledge in practice, exercise my talents, cultivate my ability to cope with emergencies, and more importantly, test whether what I have learned can be used by the society and whether my ability can be recognized by the society. I want to find out my own shortcomings and gaps through social practice.

Then, my social practice began 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, many places give priority to work experience. When you hear that I am inexperienced, just say to me, "Well, go back and wait for news, and I will tell you if necessary." After many failed interviews, 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. Rui is also a student union cadre at school and has a little social ability. The psychological apprentice was a little frustrated. The foreman of the food department was a primary school student, 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. If you want to make your work easier in your own working environment, you must first have a good relationship with your leading 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 hotel lobby is on the first floor, there are private rooms upstairs, the kitchen is on the second floor, and the food delivery room is also in the kitchen, so you can see the opportunity of kitchen management in the food 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 on between the front desk and prestige at any time, so I work and study every day, and I am very tired and hard in the food delivery department, but I live a lot 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 are a college student with great ambitions and want to do great things, but you must never underestimate doing small things." Great things are accumulated by small things, and the ability to do great things is also accumulated by the ability to do small things. Without small accumulation, it is impossible to become a river. " You can't make a speech without accumulating steps. "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.