Which one of you can write the weekly diary of hotel interns? Help, please.

In my subconscious, waiter is a hard and disrespectful profession, and I have never planned to do such a job. However, our internship is as a hotel waiter! A week has passed, which is really bitter and fun in retrospect. I also know that although this industry is very hard, it can contact many people. As a student who has not stepped onto the society, he can quickly exercise his various abilities!

The restaurant gave me a good first impression, the decoration was not tacky, the staff were neatly dressed, the floor was clean, the table was clean, the tableware was placed neatly, and the guests seemed to be quality people.

However, everything is difficult at the beginning! On the first day, after a brief explanation training for the foreman. My job is to deliver food, also called take-away. Go to the lobby. When the foreman assigned work, he asked for a long time because he didn't know what it meant to take food. Only then did I really know what "feeding" meant. Take a tray and put as many dishes as possible on it. I have tried to serve four different dishes at a time. It is such a trip back and forth that people feel that their hands and feet are not their own. At the same time, they must clearly remember which dish belongs to which table and tell the waiter who served it. On the first day, because I only looked at the restaurant menu during the training, the hardest thing for me was that I had to walk a little after the chef told me what the name was and remembered which table it belonged to. But because the waiter reported the name of the dish, I looked at it, remembered which table it was from, and then told the waiter.

I finally finished the first day and went to work the next day. The manager came to express his condolences to me. She said, I'm afraid you are tired and run away. I can only say with a smile that I must do what I have decided. She said, like a college student!

Then, slowly, I learned to set the table and began to learn to serve. The feeling is that the more you do, the easier you learn.

Restaurants are places where a lot of interpersonal communication takes place. Every waiter will have extensive contact with a large number of guests every day, and will have various interactive relationships with guests based on service. 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 publicity and communication of restaurants.

My experience in serving guests is that as a waiter, we should pay attention to the natural and smooth tone, affability, moderate volume, constant speech speed, and always remain calm and polite. Those words that show respect and modesty should be mentioned frequently, such as "you, please, I'm sorry, if you can" and so on. In addition, I think smile is the best and most needed communication tool in the service process. In addition, the waiter should also pay attention to the timing and object of expression, that is, according to different occasions and different identities of guests, make appropriate expressions. When using language to express, we should use body language properly, such as using appropriate gestures and actions, combined with oral expression language, to build an expression atmosphere that guests can easily accept and satisfy. Being good at seeing through the potential needs of guests at a glance is the most worthwhile service skill for waiters in the service process. This requires keen observation ability and transforms this potential demand into timely and practical services. For example, when guests drink to the end, they ask whether they want to cook, consider pasta, or add some side dishes. And providing this service is the most valuable part of all services. 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.

Emergencies in service are not uncommon. What happened to me, too, is that when dealing with such incidents, I think we should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put ourselves 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. But when the waiter really doesn't do well, he should sincerely apologize. If it is sometimes a small mistake, apologizing in humorous and decent language can make it easier for guests to forgive you and create a relaxed and harmonious atmosphere between guests and waiters. For example, once I was standing by the switch and accidentally turned it off, I immediately said, I'm sorry, but I said with a smile, it doesn't matter, darkness is temporary and light is forever. Generally speaking, the guest's mood is a mirror of the service provided by the waiter. When the situation happens, the waiter should first consider whether the fault is on his own side, but say sorry.

In my opinion, selling to guests is not only an important way to fully tap the utilization potential of service space, but also reflects the sense of ownership of waiters and the need to actively provide services for guests. They are good at seizing the opportunity to sell various service products and facilities of restaurants to guests, so as to fully tap the consumption potential of 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.

Although it is hard to be a waiter, you can get a lot of valuable wealth and be useful to your life if you find the problems carefully. This job not only brought me a salary, but also made me more friends. It also brought me more ability training. My language ability, communication ability, observation ability, adaptability and marketing ability have all been improved in the role of waiter.

This is how I felt when I was an intern waiter for a week.