How about the cashier in the hotel catering department?

Summary: I am a cashier in a five-star hotel restaurant. The cashier work itself does not consume physical strength, but whether it is thunderous or not depends on what hotels have leaders.

Some hotels have advanced equipment and few rules, but they are efficient. Some hotels have complicated procedures and require one person to do four things at the same time to ensure efficiency. This is frustrating, energy-consuming and error-prone. Cashiers are all exposed to accounts and money. This kind of mistake will inevitably lead you to lose money and pay the bill yourself.

Some leaders don't make mistakes when you finish your work, and you can get off work when you should. Some leaders also let you "help" do some manual work in the hall after work, which is very frustrating. The manual work of catering is quite tiring.

Star standard:

One-star hotel. The equipment is simple, with two basic functions of eating and living, which can meet the simplest travel needs of guests and provide basic services. It belongs to the economic category and meets the needs of tourists with poor economic ability.

Two-star hotel. General equipment, in addition to basic equipment such as guest rooms and restaurants, there are comprehensive service facilities such as salesroom, post and telecommunications, hairdressing, etc. The service quality is good, which belongs to the general tourism level and meets the needs of tourists.

Take the agate two-star hotel in Bordeaux as an example. There are 148 rooms on the seventh floor. Each room has two or three beds, with an area of 13.5 square meters (including a 2.5 square meter bathroom with toilet, a bath and a shower head). There are hot and cold air equipment, carpets and telephones in the room. The furniture is simple, low cost and economical.