How to write the feeling of hotel internship?

When we accumulate a lot of feelings and opinions in our hearts, we can record them in our experiences. According to experience, you can get twice the result with half the effort in the future So how to write experience is appropriate? The following is an example of our hotel internship experience for you. Welcome to read articles and personal collections.

The hotel internship experience is 20xx 10, and I also had a one-year internship in Ningbo Boshe Hotel. This internship is my first time to enter the society. In the clean and orderly work of the beautiful Royal Hall, my heart is full of powerful energy. I believe I can do it well. Fight!

First, basic acquisition.

I still remember that after three or four days of short training classes in the study and training school room, most of us learned the main overview of the hotel and the content of business knowledge, and then sent everyone to the banquet trainees. After learning the general situation of our unit, I began to learn from the master. Some basic knowledge I learned from books on campus before needs to be really applied to reality, but I firmly believe that as long as I look at it with my heart, I will definitely get unexpected gains!

Etiquette knowledge, getting along with guests, and how to deal with guests as a four-star waiter also have different rules. In the canteen, these professional knowledge is relative to other units. When we went to the customer maintenance table, we saw the guests seated, some pleasantries and some drinks, and some very important things were getting along with people, which is the so-called "being kind". We should learn to respect people.

Second, the internship position and content. (1) Hotel catering services

1, welcome etiquette, greet guests: Everything is ready, and you should stand at the door of the bag 30 minutes before ordering 15. When guests arrive, they should greet them with a smile, and those who know their names should call them by their first names.

2. Pull the chair to make way: When the guest enters the room, he should automatically pull the chair to make way for the guest. You don't have to give your seat to all the guests, but you must be a lady or an invited VIP service. If you have children, take the initiative to find out whether it is necessary to have a baby chair.

3. Distribution of incense towels: put the folded incense towels into the incense towel rack to serve the guests. Say, "I'm sorry to bother you. Please use a towel. "

4. Service item Tea soup: Fold the napkin into a square and put it in the bone dish, put the tea set on the napkin, buckle the thumb on the handle of the pot, and connect the other four fingers to the bottom of the bone dish basin, standing on the right side with one hand to pour tea for the guests, and say, "Sorry to bother you. Please have tea. " If you know the name of the guest, say, "Mr. Zhang, please have tea." Be sure to say "sorry to bother you" before pouring tea to attract the attention of the guests, otherwise the guests will accidentally touch the tea set and cause burns.

5. Send the menu bar and order food and drinks: Find out whether the guest can order food and give the menu bar to the host. Actively and strongly recommend the special dishes of the day or the chef's preferences to the guests. Promote all kinds of drinks and strongly recommend drinks to women and children.

Find out if you can serve food: For the internal banquets or regular customers of the group company, it is very likely that the banquet menu will be prepared in advance by telephone ordering, so you can also ask the host if you can inform the restaurant kitchen to order food step by step. If there are VIPs, at the same time, ask the host whether there is a meal sharing system; If there is a fruit bowl, you need to inform the restaurant kitchen in advance to prepare "one meal" according to the total. We should also strongly recommend all kinds of drinks and healthy drinks to our hosts.

6. A la carte menu and wine list: put the dishes ordered by the guests and the new wine on the a la carte menu respectively (one wine and one dish). Each copy is in quadruplicate, one for the restaurant kitchen or mini-bar (dishes for the restaurant kitchen and drinks for the mini-bar), one for the reception desk, one for the food clerk and one for future reference.

7. Drinks for service items: If the guest has special requirements, pour them in order according to the guest's meaning. If the guest has no rules, it should be poured clockwise in the order of first lady, children, guests and host, and then the host. When pouring wine, there should be more bottles at the bottom, so there is no need to pour them all.

8. Dining service items (meal sharing system): When dining, you should eat in areas with few guests, or choose parts that are not important to guests; When serving soup, after the soup is served, ask the host if it is necessary to divide the soup; For the guests who share meals, they should be presented by name every time they serve, and share meals with bone plates according to the total number. When serving, I will give you the name of the dish again and invite the guests to have a good time. After all the dishes are put away, you should say to the guests, "Your dishes have been served, please enjoy your meal!"

9. Dining service items (replacement of ashtray, bone plate and pouring wine): replace every two cigarette butts in the ashtray; Continue to pour tea soup immediately; After eating food with bones or skins, guests will take off the bone plate once; Remove and replace the water bowl once before; When drinking wine, guests should immediately hold the bottle in their hands and prepare to pour the wine in advance; When there are vip guests and the total number is large, there must be at least two waiters in the box to serve the project; If the wine you ordered has been finished or will be finished soon, ask the host immediately if you want to add it.

10, checkout: the high-rise residence of the group company can receive the bill at the front desk, but pay special attention to the prompt; All normal guests check out, go to the front desk to get the bill to the host, and don't have to report the money loudly in front of everyone. Look for suitable opportunities to understand the satisfaction rate of guests, and feedback the suggestions of guests to the service project supervisor in time.

1 1. Pull the chair to see the guests off: When the guests get up and leave, they should immediately pull the chair for the ladies or VIPs, and then go to the door of the box to see the guests off, and thank the guests for their patronage. Then in the shortest time, check whether there are any items left by the guests on the desktop.

12. After dinner, gfd works: tidy up the seats and clean the floor environment; Closing the table: first collect hotel linen products such as wrapping cloth and fragrant towels, then collect glass fiber reinforced plastic products such as goblets, and finally collect pottery products, transport abandoned dirty kitchen utensils to the washing room, remove the glass turntable from the table and clean it up, and collect dirty tablecloths.

13, and finally summarize the work content of the day.