Experience of hotel waiter's internship

With the progress of society, many people will work as waiters in hotels to meet all kinds of people and things, thus enriching their social experience. What do you have learned in this process? The following is what I compiled for you, "Experience of Hotel Attendants' Internship", which is for reference only. Welcome to read it. Experience of hotel waiter's internship (1)

I entered the hotel internship after I left school. This is my first job. I cherish my efforts to do my own job well during the internship and complete the entrustment of the leaders. Time flies at work, and the internship month ends in the blink of an eye at work.

I didn't follow the internship team of the school, but the internship unit I was looking for came to this hotel for an internship through online recruitment, which also started my work.

There are many things I don't know about my job. I graduated from marketing, and I still know some marketing experience, but I don't know anything about service. My job is an ordinary waiter, and the work I do every day is very simple, entertaining guests well and delivering their food to them in time.

at work, I am often scolded by the manager because I can't change my role, because I really don't understand, and a lot of knowledge I have learned has nothing to do with it. I'm a little white, and I don't do things simply enough. I often hear leaders say that I am procrastinating, mainly because I don't understand the products that customers want, such as dozens of beers in hotels and various drinks. When customers run out, we must change them into new ones in time.

It is inevitable that I feel a little resentful when I am scolded in my post. I have to leave my job more than once because I feel wronged. When I called home to tell my parents and teachers about my affairs, their advice was to adapt, accept and try to improve my situation. Therefore, I didn't give up. Following their advice, I began to memorize the names of some hotel products and their local locations. I don't work casually as before, but work in a planned way. When serving customers, I made a simple application of some practices we learned about gaining customers' trust and drawing closer to customers.

this has greatly improved my situation, and even improved me more, because my work has been strengthened after many improvements, and I have also learned from the working methods of other old employees. Efforts need to be made and changed by myself. I also understand that I will not escape from all difficulties and face them independently. When I am uncomfortable, I will ask my teachers and parents for advice and let them help me, and I will do so all the way.

I also received systematic training in the hotel. The hotel has strict etiquette requirements for our service personnel. We must behave appropriately, be friendly to customers and be able to impress people with a smile. The training is difficult, but it is also a great help to us at work. From the beginning, I didn't have a clue, and then the systematic service made my work clear, which greatly improved my work, allowing me to face customers alone to solve problems.

In the past, I was timid and afraid before I had a job, and even spoke softly. But after the tempering of my work, my ability has been greatly improved, and I have broken through my own limitations and become confident. I can face others alone, and my speech has also changed greatly. With courage and confidence, my work has become more relaxed and happy, and my work efficiency has also been greatly improved. This is an internship. Experience of internship of hotel waiters (2)

In the past three months, I participated in the internship arranged by the school at xx Hotel. This internship is mainly to let us have a certain perceptual knowledge of the professional knowledge we have learned and its application in practice, so as to help us combine the theoretical knowledge we have learned in the hotel management class with practical experience. The experience of this internship will be helpful for future employment. This cognitive practice is mainly in the catering department, housekeeping department and front office department of xx Hotel. The details are as follows:

During the training before entering the catering department, when the general manager Wang of the hotel introduced us to the development history and actual hotel experience of xx Hotel, he conveyed a very clear message to us, that is, everything in the hotel pays attention to details. That is, because women are more careful and gentle, after I officially entered the catering department, we boys were assigned to the food delivery port of the housekeeping department to deliver food to restaurants and private rooms. The scope of activities was basically in the kitchen, while girls were arranged into private rooms to provide face-to-face service to guests.

I thought it was relatively simple to be a food delivery man, but in fact it's not like this, it's not easy, and there are still many requirements. First of all, it is necessary to be familiar with the information of each private room in the hotel restaurant, such as the price, the number of people and the specific location, so as to deliver the dishes ordered by the guests to their private rooms accurately, which is the satisfactory service for the guests.

Secondly, you should be familiar with all kinds of dishes that can be provided to guests in the kitchen, including the types, prices and materials, and sometimes even the cooking methods. Because the dishes ordered by the guests seem to be recorded by the room attendant, it is inevitable that there will be times when they are unclear. At this time, it is very necessary for the food delivery staff to understand and make a correct judgment so as not to provide the wrong dishes for the guests and cause dissatisfaction among the guests.

Third, the food delivery staff must keep themselves clean and tidy, because it is possible to meet guests at any time in the hotel, and it is very important to give them a good impression, which may become the beginning of guests' trust in the hotel, which shows that details determine success or failure. The fingernails of employees in the catering department of xx Hotel, which look unsanitary, require immediate measures to deal with them. In the food and beverage department, this very detailed matter will make guests immediately think about the hygiene of the meal, so the staff of the food and beverage department must pay attention to it. Before guests came to dinner, waiters who were busy cleaning were everywhere, and sometimes the head of a department was among them. From this point of view, a grass-roots manager cannot be divorced from grass-roots employees. In that case, many management measures will be difficult to be effectively implemented.

during my internship in xx hotel, I learned that the current managers, such as supervisors and managers, have worked at the grass-roots level for many years and have rich experience in grass-roots work. Therefore, they can be said to know the work of waiters and vegetable delivery staff at the grass-roots level like the back of their hands. Another point is that managers who grow up in this way will handle the relationship with the grass-roots waiters more easily, and let the grass-roots employees feel that there are opportunities for their hard work and promotion. Supervisors and managers are alive. This improves the efficiency of management and lays a good foundation for realizing the hotel's set goals. During the internship, we can see that if the supervisor has nothing urgent to deal with, he will usually stay with ordinary employees.

Although we can see a relatively standardized working order in xx Hotel this time, there are still many problems in some places. The first point is that the quality of grassroots employees is generally not high. There is nothing wrong with the quality of managers, but grass-roots employees are usually very hygienic and polite in front of guests, and once they return to be with other employees, they become another person with low quality. The kitchen is not really clean. During my stay at the food delivery port, I found that the floor of the aisle was very dirty, and on both sides of the aisle were the food delivery windows of the kitchen. The aisle was the only way to pass food every time. In addition, all kinds of tableware in the private room are not really clean, because usually when the waiter cleans the private room, a rag will not be changed until the tableware in several private rooms is wiped. And the tablecloth was broken and not replaced. I think these problems are not detailed in many cases, but as a hotel, we should pay attention to them and not simply deal with them, because the ultimate profit still comes from the guests who consume the services provided by the hotel.

Similarly, we all have half a day's training before we go to the housekeeping department for internship, and the main content of the training is how to make a bed. The waiter who taught us to make the bed won the prize in the provincial hotel bed-making competition, and even every step of making the bed was required, and the whole bed-making process, including throwing the sheet, covering the quilt and smoothing it, combining the three lines and covering the pillowcase, must be completed within three minutes. First of all, it is very difficult to discard the sheets. Generally, it is required to complete them at one time, and ensure that the center line of the sheets coincides with the center line of the whole bed. Then wrap the sheets into corners, that is, wrap the sheets neatly into the upper and lower mattresses. What is important here is that there should be no air between the sheets and the mattresses, otherwise the sheets will not remain flat. Next, we start to cover the quilt, which is also very particular and skillful, that is, we just need to match the corners of the quilt and then throw it a few times with the quilt. Others can be sorted out in detail, and the main thing is that the center line of the quilt should coincide with the center lines of the bed and sheets, which is the "three-in-one" in the process of making the bed. After this, the last step is to put the pillow in the pillowcase, and keep the full side facing the end of the bed, and the opening direction of the pillowcase is either towards the wall or the window. In the hotel industry, this is very well-founded. I once read a case that a female guest mistakenly put the necklace in the pillowcase because the opening direction of the pillowcase did not meet the regulations.

when I officially went to the housekeeping department for an internship, I found that the job of the housekeeping waiter is not just as simple as making the bed. The first task of the room attendant is to clean the room. There are also certain norms to clean rooms. During the internship, I learned that the waiter should knock at the door before entering the room, and the first step after entering the door is to open the window, then clean up the garbage and throw it away. Next, we will start to make the bed. We should remove the quilts, sheets and pillowcases that have been used by the guests and put them on according to the bed-making procedure. After all this, I began to clean up, usually two people. One person specializes in cleaning the bathroom, mainly cleaning the floor and toilet. The other wipes every corner of the room with wet rags and dry rags. It should be noted that the wet cloth here generally wipes wooden furniture, while the dry cloth wipes metal and glass furniture. Every small place can't be spared. As a whole, the wiping order is circular. During the whole process, all kinds of furniture and utensils should be returned to their original positions, and how many daily necessities are consumed in the room should be checked. Very detailed things, such as the phone should be placed in the middle of the bedside table, how to point the pen on the note paper and how to look sideways to check whether the mirror is clean when cleaning it, need to be taken seriously in the whole cleaning process. After cleaning, the carpet should be cleaned with a vacuum cleaner. Here, the suction port of the vacuum cleaner should be moved along the arts and sciences of the carpet, so that the carpet can be cleaned without damaging it.

The last step is to make up the items consumed in the room. If there are any missing items, record them and report them to the supervisor. During the internship, a guest lost a small square towel. As the guest hasn't left yet, when the guest comes back, the waiter will explain the situation to the guest, and finally the guest will have to pay compensation. When working with the housekeeping waiter, I also learned that every employee should have safety awareness, and the waiter should know general fire protection knowledge. In addition, the waiter should know more about this old place and this city, which will provide more unexpected services for the guests and make them more satisfied.

From my internship in housekeeping these days, I can understand that the workload of the housekeeping waiter is very heavy. In addition, the head waiter, supervisor and manager of housekeeping department have all started from the grassroots waiter step by step, and they are very familiar with the grassroots work and are very skilled. The supervisor once gave me a demonstration of making the bed in person, which made me move quickly. Moreover, whenever the hotel receives important guests, it is usually the supervisor or even the manager who personally cleans the rooms without any negligence. From here, practice and details are very important things that run through every employee of the hotel.

The last day of internship is led by the manager of the front office. First of all, the manager and her three supervisors introduced the work scope of the front office to us respectively. The front office of the hotel consists of three departments, namely, trail and baggage reception, reception desk and business center. Trace control is the internal and external transfer of telephone calls in a floor and a room, and it is also the xxx in the hotel, providing guests with consulting services in various aspects; Baggage reception is mainly for the baggage students to provide luggage handling services for the guests. There are many things to pay attention to here. For example, when getting on the elevator, you should guard the elevator to let the guests get on first, and when getting off the elevator, you should come out and guard the elevator with your hands and then make a gesture of "please" to let the guests get off the elevator. Often seemingly ordinary things should be taken seriously. The front desk is the place where guests check in when they check in and check out when they leave the hotel. At the same time, the computer network of the front desk is also connected with the public security organs, and it has advanced electronic equipment. Once the identity of the guests staying in the hotel is abnormal, the hotel and the public security organs will know the situation in time and take early action. The main services provided by the business center of the hotel are business aspects such as printing, copying, faxing and translation, etc. In addition, there is a shredder to keep the business activities of the guests confidential. The manager also asked us to solve an embarrassing problem for the guests to understand the emergency ability of the front office staff.

I really learned a lot of practical things through this internship, which is exactly what I can't learn in the hotel management class. Although I knew that the hotel industry pays great attention to practice and details before class, I didn't expect that the details paid attention to in the hotel would be so detailed that even the placement of items was stipulated. What I have learned in my internship is the working skills of a grass-roots waiter, and I have mastered them.