The internship report of western restaurant is about 2000 words! ! !

The internship in Zunpin for more than one month has come to a successful conclusion. Here, I came into contact with the real life of society for the first time and realized the hardships and difficulties of life. Generally speaking, I still have a lot of gains and gains. From a teenager who knows nothing about the western food industry, he has grown into a young man who knows both western food knowledge, western food etiquette and social interaction. The harvest of internship can not be described in one word. Generally speaking, there are sour, sweet, bitter and happy. The bitter thing is to make people remember the characteristics and production methods of dozens of western foods, and to distinguish their consumers. There is also western etiquette training that China people don't know much about; Happiness is to get along with colleagues and leaders and the humor of the boss; Happy is the customer's affirmation and appreciation of his service; I am happy with the process of my full and interesting internship life. In fact, the internship days are not very long. At first, we didn't know that the steak should be medium rare. I don't know what lettuce salad and fruit salad are, and I'm not very good at laying tablecloths, setting knives and forks and introducing menus to guests in western restaurants. Just like yesterday, I was impressed.

Here, I have a deep understanding of western food and tasted western food culture. I suggest you go to an authentic western restaurant. Generally, western restaurants decorated in French romantic style are better, and the decoration is gorgeous and elegant. The small band in the orchestra pit plays classical songs, and the waiters are young people in evening dresses. Scholars who study western food, after long-term discussion and induction, think that the most important thing to eat western food is to pay attention to six "M's". The first is "menu", the second is "music", the third is "mood", the fourth is "meeting", the fifth is "demeanor" and the sixth is "dining", which are all necessary for western food industry. Western etiquette is also a particularly important aspect. A good western restaurant will train all its employees in western manners, and regularly assess and identify its service personnel.

The most unforgettable thing about Zunpin's internship is that Zunpin employees try their best to provide guests with "warm and subtle, value for money" service, as well as elegant and pure American western music, long coffee and famous filet mignon. It is said that service is the foundation of restaurant image and the way of competition for western restaurants. So what is the charm of Tonk's service? It was a sincere smiling face, a pleasant word, and the service invested again and again, which condensed out a quality service with endless aftertaste. During my internship there for over a month, I learned a lot and felt a lot. If I want to provide quality service to my guests, I need to fully understand their inner feelings and needs, even exceed their expectations, provide them with humanized and artistic services in their daily work, meet their needs at a high level, and make them have the desire to patronize frequently. Some people say that service is the immediate work. After that, it will never come again, so we should meet it now.

During my internship in a western restaurant for more than a month, I worked diligently in my post, not only with sweat, but also with wisdom and skills and self-transcendence. So I became mature, less fragile, stronger, forgot how to rely on, thinking about how to learn to be independent and self-reliant. Without the care of my parents and the guidance of my teachers and classmates, I have to solve everything by myself, which has enhanced my self-confidence. From this internship, I deeply realized that there is nothing I can't do, only I can't do it myself. Study hard and work hard. This is life, and it is real life! ! !

Part II: Internship: Here I summarize the internship process and experience of Zunpin:

The first summer vacation, I lived alone in a different place and took job hunting as the content of my internship. All this was fresh and exciting for me. At the beginning of the holiday, I walked around the ancient city of Xi 'an, only to find that none of them could be done by college students. Later, I bought a recruitment newspaper. When I applied, I found it was a bit like pyramid selling, and I left immediately. Inadvertently passed by Zunpin Steakhouse, where I later worked seriously. There is a job advertisement at the door, and the word "part-time job" deeply attracts me. After entering, I was moved by its beautiful, clean and elegant environment. At that time, I thought I would like to be a cleaner there, so I left my personal information and left happily.

On the afternoon of July 19, it was a good day for students who didn't go home to hand out leaflets. It is said that a day's work is 40 yuan's money, so I resolutely gave up the quota and chose a distinguished product. I joined the exclusive steak with two other new employees, Chen Shui and Li Rongrong. Dong Lan, the foreman, trained us. She talked about the historical development, cultural atmosphere, future pursuit, management principles, staff rules, rewards and punishments, and welfare of Zunpin Steakhouse, which made me yearn for Zunpin more. The staff code can be summed up in six words: "Beauty is true and accurate, Excellence is high and fast", that is, beautiful and clean environment, sincere and friendly reception, accurate dining, excellent maintenance facilities, high-quality and stable products and fast service. The management principles of respecting products are similar to those of ordinary hotels: customer orientation, mutual trust, recognition and encouragement.

The name of the restaurant is Zunping Steak, and the environment of the restaurant is quite comfortable. It is a typical western-style restaurant, divided into smoking area and non-smoking area. However, if we can put some handicrafts or murals with western art in the proper position, it will attract more guests and make foreign guests from afar feel back home.

Compared with Chinese restaurants, the management of western restaurants is completely different, and the service procedures and staff management are much stricter than those of Chinese restaurants. When I first came to the western restaurant, I felt as if I had unloaded a heavy burden, because the work in the western restaurant was so easy! You hardly need to do anything, even if you do, it is the simplest task: washing dishes, removing tables, setting tables, etc. It's far from China restaurant. But in a western restaurant, you have to stand even if you don't do anything, which makes people feel that time passes very slowly and their feet start to protest again. Sometimes there are more waiters than guests in the restaurant, and everyone looks at the guests eating together, which makes them feel very uncomfortable. Therefore, it is suggested that managers of western restaurants can make flexible arrangements, such as letting employees take turns to rest. When there are few people, two waiters are enough. Let everyone take turns to rest, which can not only reduce foot fatigue, but also create a harmonious environment. Why not do this?

Rong Rong used to work in a restaurant and immediately got started; Chen Shui's understanding is also good and excellent. As far as I'm concerned, I deliver food very slowly, and I always let the old staff serve me. Later, we trained to order food, and I felt so shy that I was hopeless. When ordering, the guest asked about the ingredients and methods of the dish, but I didn't know anything. Fortunately, with the guidance of the old staff, I managed to cope with the first day.

The next day, I arrived at the store one hour in advance, looking at the menu, remembering the names of the dishes and asking the old staff how to do it. The delivery of food that day was much faster and more skilled than before. I'm still young, and I have a great sense of accomplishment after work at night. The assistant manager gave me an incentive card, and the comment was "It's great to get familiar with the recipes in advance, and it's professional!" I am deeply encouraged. Incentive cards are actually part of employee benefits. Whoever gets the most reward cards in a month will get a meal voucher from 50 yuan. All employees are also divided into four groups, and there is competition between groups. Which group can get the 150 yuan activity cash reward card at most once a month? I secretly made up my mind that I must work hard!

One day, when I was finishing the early stage, I found that some decorations were damaged, so I told Sister Lan, and she immediately praised me as the most serious one among all the employees. I was happy for a while, and finally an old employee said to me, "You can't do this. Other employees will hate you if they are accused. " I suddenly realized. Remind yourself to think twice before doing anything in the future.

Once, Zhao Jie, the head waiter, said to a big sister who washed dishes, "Remember to wear a work card when you go to work, or your salary will be deducted." I smiled and said, "Nothing. No one saw her washing dishes inside. " The foreman immediately stared at me and said, "Is it my call or yours?" I am silent. Then she called me to a place where no one spoke and asked me if I thought I was the property of the company or a burden. I bowed my head in shame. From that moment on, I deeply realized that my environment is no longer an unrestrained campus and family, but a society of various disciplines. In the future, I will follow the rules in everything I do.

When we come here to work, what we really need to learn is not how to pass and sell vegetables, but how to improve interpersonal relationships. This is the most important topic in life. A leader may not be outstanding technically, but he must be quite stable emotionally, and the skills and methods of getting along with others are very suitable. He can make subordinates feel reliable and trustworthy. And our ultimate goal is not just work. We should learn from their strengths and step by step to the height of life.

People should always be optimistic. Wherever they go, leaders always want their employees to be sunny, energetic and positive. Why do some people go to management and some people are managed by others? It is because managers are optimistic and cheerful and can convince subordinates.

August 10, I got my first salary. It's not too much, but I'm very excited. I don't think I am a child anymore. I began to know how to make money with my hands, and more importantly, how to get along with people.