If the master has a diary of hotel internship, please send it to 970052063@qq.com. Thank you very much.

16 hotel internship diaries

The day before the internship

Uneasy

I packed the dormitory with 11,000 thoughts I’m anxious, I don’t want to leave school, I don’t want to go for an internship. I just finished my freshman year and have just become familiar with it, and now I have to leave school and go to work. In my world, work is only a matter for adults. Suddenly I have to go to work. What do I think? I feel uncomfortable. Although growth is something everyone must face, I didn't expect it to happen so quickly. I am full of resentment towards the school's arrangements. In addition, the teachers said that hotels are so complicated and society has so many realities, even the nervous me felt a little uneasy.

Everything in this society is still too new for us. God will care for kind children. If you smile at them, I believe they will smile at you. Even if they are not, it doesn’t matter. At least they are smiling. After walking through it, I know that the darkness that teachers talk about also exists. This is normal. Where there is dawn, there is dusk, and where there is day, there is night. Only in this way can a balance be maintained, and people can grow in this balance. There are many worries about our trainee teachers, fearing that we will not be able to survive, and I have also imagined a lot. It was my own decision to come to this school to study this major, and which hotel I want to internship in is also my own choice. So, if you didn’t choose to do an internship in school at the beginning, there is no reason to give up halfway and go back to school. No matter what, you have to face it bravely. If you are not brave, you will not see the true beauty. Fool, move forward!

Induction training

Today is the day to register for the internship. Because of the driving license test, Cao Yingxue and I are the only two people joining the company today.

We woke up very early and didn’t sleep much. We reported for duty at eight o’clock. Because we were afraid that we would be late because we were not familiar with the route, we set off from the Second Foreign Language School at 5:30 and called Taotao. The teacher cheered us up. It was our first time working, so we felt a little guilty...

In the morning, it was time for induction training for our interns. Teacher Taotao accompanied the classmates who had joined the job before. After many times I quit first. The person who trained us was Mark from the Human Resources Department. He introduced the history and philosophy of the group to Punk. At first, I didn’t know what to call him. I always wanted to call him teacher. Mark is very nice, easy-going, and funny. He is also our alumnus. There is no one here. Classes at school are so formal, so natural and free. I was always in a state of curiosity, half excitement, and half excitement, so I listened half and half. The one that had the deepest influence was heavy metal punk, and the photo of the handsome director in the slideshow and colibri exquisite little cakes.

Mark took us around the entire hotel. During the visit, I felt that I made the right choice. The more I learned about it, the more I liked it. As soon as we walked to Surenu restaurant, we heard a cheerful voice. This fair-haired little girl belonged to our restaurant. Following the sound, a girl with a high ponytail and a smile showing eight teeth pointed at me. That's when I knew this would be my five-month internship, and this girl with a bright smile The girl is surenu's first appearance, the young bartendder summer sister.

The morning's training passed quickly in our excitement and curiosity. We thought we could go back to school, but we didn't expect that the Human Resources Department would let us start working right away. It would be a lie to say I'm not nervous. The HR department called a sister in black clothes. At her urging, I hurriedly changed into work clothes

The first regular meeting

The first one at work Zhou can be summed up in one sentence: I don’t know what to do, and I’m very tired.

I actually fell asleep during the first regular meeting. Everyone was seated at the lunch bar. I hurried over from the HR department, looked around, picked out the most comfortable sofa and sat down. Then, nothing happened. Then... Then, I don't know who woke me up. A foreigner was looking at me, Mokino, are you ok? I was confused and didn't know what happened and answered smoothly, I'm so so so ok. As soon as the voice fell, I heard laughter, and the foreigner muttered in the laughter, you are so cute. If I had a knife at that time, I would have stabbed myself to death.

Passing the dishes

The newly arrived interns all have to go to the kitchen to learn the dishes and remember the names and origins of the ingredients.

Naturally, I started by looking at the orders. The chefs knew very well that I was new here, and they would tell me directly which table I wanted to eat. One time, there were a lot of customers coming and the kitchen was very busy. In the midst of the rush, I heard the chef say that this soup could serve 38 tables. I lowered my head and grabbed a soup under the thermos lamp and left. As soon as I put the soup on the guest's table, I heard someone calling me from behind. I turned around and saw the chef rushing out of the back kitchen, holding a big spoon and saying to me with sweat on his face, "My sister's soup is not ready yet." Semi-finished product, semi-finished product! I immediately turned my head and saw that the guest had just scooped up a spoonful and was about to put it into his mouth. I thought this was too bad, so I yelled at the guest, "Stop!" Maybe it was because the sound was too loud. The guest trembled and looked at me and said, "What, what's wrong?" I forced a smile, it's nothing, haha, it's nothing, just return the soup to me first... After saying that, I picked up the soup and ran to the back kitchen, not caring about the confused and embarrassed guests. After the soup was ready, I served it to the guest again. The guest smiled and said, what happened just now, little girl. I can only tell the truth, I just brought out the soup that was not ready. After hearing this, the guest laughed and said, Oh! The sound you made in your voice scared me, I thought it was poisonous.

At first, I thought passing the dishes looked simple, but it was not. I had to see and remember every step clearly, including what each dish looked like. Alas, this is just the tip of the iceberg of my little confused deeds. I just hope that I can be more rigorous and focused in my work in the future. Okay, fool, come on!

The trouble of serving food on the table

After working for more than two weeks, the most common thing I heard is that you must have life in your eyes. The biggest feature of working here is that you must be in the dynamic position. . I didn't understand this when I first started working. I knew that hotels were a labor-intensive industry, but I didn’t expect it to be so intensive. The first time I marked the zone, I nearly collapsed.

My task is to keep an eye on tables 31 to 38 plus 41.42 in Area A, and serve these guests well. This is also a very frustrating night for me. I thought I knew that I was not very good at work, but who You know I'm pretty bad at work. At first, I just stood there when the guests didn't arrive, but our manager on duty, Mr. Zhang Li, said that we can't just stand there, we have to move. Then I just go around the whole area, wiping here and there. It was around 7:30 and all the guests came as if they had agreed. I would finish taking care of one place and then forget about that. I would finish serving the dishes to one table and then forget about the drinks on other tables. I would just keep running away. What's even more depressing is that I keep bumping into customers in my busy schedule, which is also a major factor in consuming my energy. I was tired and panicked, and then the worst thing happened. I used the computer in area B to place orders for 36 and 37. From this position, the direction of the entire area was in the opposite direction, so I accidentally moved the two tables. It was reversed, which meant that 36's dish was on 37's table when the food was served... At that time, I clearly remember that the chef's face was green. Only the manager can solve this kind of mistake, so our poor Mr. Zhang gave two The table was presented with champagne and Spanish black pig ham. The guests were all very nice and didn't complain, and the manager, Master He, didn't blame me, but I blamed myself because I could make such a simple order. This time I deeply realized that practice is higher than theory, and no job is as simple as imagined.

Since I came here, I have found that everything can go wrong, but I am very grateful for these big and small situations, which have allowed me to learn a lot and grow a lot.

First time serving red wine. A customer at the table ordered a bottle of cloudy bay. Mr. Zhang asked me, can you drink red wine? I answered without thinking, yes! When I was in the drinking class at school, my teacher taught me this and made us all practice it. He handed me the wine he found suspiciously. I walked up to the guest with the wine, thinking that the teacher had asked me to open the lead seal first in class, and the problem slowly appeared. Since I was standing to open the wine, there was no place to support me and I relied on my two hands. The lead seal can barely be removed, and the cork cannot be pulled out. The guest smiled and said, it's ok, put on the table, put on the table. I smiled awkwardly, and then Mr. Zhang, who had been watching, came over and took the wine from my hand and completed the rest of the work. After serving the drinks on this table, Mr. Zhang found an empty wine bottle and put a red wine cork on it, and asked me to practice several times.

My little self-confidence was hit again. It seems that there is really a distance between the classroom and reality. It takes time and continuous efforts to open a bottle of red wine and be a waiter.

Serving wine

Since coming here, I have found that I can have problems with everything, but I am very grateful for these big and small situations, which have taught me a lot. , and also grown a lot.

First time serving red wine. A customer at the table ordered a bottle of cloudy bay. Mr. Zhang asked me, can you drink red wine? I answered without thinking, yes! When I was in the drinking class at school, my teacher taught me this and even made us all practice it. He handed me the wine he found suspiciously. I walked up to the guest with the wine, thinking that the teacher had asked me to open the lead seal first in class, and the problem slowly appeared. Since I was standing to open the wine, there was no place to support me and I relied on my two hands. The lead seal can barely be removed, and the cork cannot be pulled out. The guest smiled and said, it's ok, put on the table, put on the table. I smiled awkwardly, and then Mr. Zhang, who had been watching, came over and took the wine from my hand and completed the rest of the work. After serving the drinks on this table, Mr. Zhang found an empty wine bottle and put a red wine cork on it, and asked me to practice several times.

My little self-confidence was hit again. It seems that there is really a distance between the classroom and reality. It takes time and continuous efforts to open a bottle of red wine and be a waiter.

The flying wine knife

As for the matter of opening red wine, I thought I should be almost practiced, but who knew that I would end up doing it with the wine knife.

This time, a very kind couple ordered a bottle of red wine, and I found the red wine myself. I thought I didn’t need to trouble others to open the wine myself this time. It might be a sequelae of the last time I opened the wine, and my hands were full. It was Han who tightened his grip on the bottle, but unfortunately he couldn't hold it firmly and it flew out due to the force. The restaurant had oak floors and the bottle was heavy. When it landed, bang! There was a loud noise all over his body. He didn't want to trouble others, but everyone in the restaurant looked over. At this time, I had not yet come to my senses. Perhaps because he saw my frozen expression, the guest lay down under the table and picked up the wine knife. This time, I was completely disappointed by the service in this five-star restaurant. The chef rushed over to take the bottle, but the customer handed me the wine knife and said with a smile, I think you are great, you can do it. Then I opened the red wine myself.

I don’t know what kind of bad luck I have. Every time I meet the customers, they are very friendly and tolerant of my bizarre situation and substandard service without any complaints. You fool, you You have to work hard, this is not a school, the work is very serious!

The world is as small as dust

I have always felt that any job that does not transcend morality is worthy of respect, and a job is not determined by how much money you have. value.

Although the internship here is tiring for me, every day is very fulfilling. I can meet all kinds of people every day and learn some things that I can’t even touch in school. I am very happy and have never I don't even think that being a waiter is an inferior job.

To put it bluntly, those who come here to eat are all rich people. Of course, most of the guests are of high quality, and there should be such respect between people. However, I also know that there will never be a shortage of rat droppings in this society.

Today I went to the garden to deliver food. When I saw that 15 tables were already full, I wanted to help collect the empty plates after I had finished eating. Since there were a lot of plates, I had to stack them one by one. At this moment, the guest said without raising his head, just pick it up with your mouth if you can't carry it! After hearing this, I felt sad and angry and casually replied, Oh, really, it turns out that this is how you usually hold it, you can teach me.

Maybe it’s because I was too immature as a freshman and was not calm about this kind of people and things like this. Even so, I still think that when we prepare everything in the restaurant and welcome you in the best condition with smiles on our faces, we will politely provide you with the best service to facilitate your consumption. You don't have to look proud and shout with disdain. This profession is to serve you better meals, not a slave. What's more, everyone's job is to serve the public, no matter how high or low they are, the president of the country still serves the people of all China. As for those people who treat themselves as masters even if they have some money, I can only say that some people just find ways to make themselves humbler.

This world is actually like this. Everyone has to enter their own door, and the world is like a mote of dust. So no one should feel superior to anyone else.

Collecting warm children

As long as the mind is not tired, physical fatigue is nothing.

I have been practicing for a while, and the most common question I get is whether I am tired or not, and whether I am still used to it.

Tired! This was my first reaction. I have never done so much work since I was a child, but I am very happy. I have not lost confidence in this society. Everyone is very good to me. For example, at the beginning, someone reminded me to be careful about so-and-so, so-and-so... However, I found that these so-and-so are also very good and take good care of me. These all prove that my persistence is right. Treat everyone with a pure heart, and your sincerity will be responded to. I believe that kindness and smile are the best protection.

I believe that when the internship period is over, all the warmth here will be my biggest gain.