After a brief introduction, Tony took us to a grand ballroom and told us to move the tables and chairs out of the warehouse and arrange them one by one according to the specific positions. Then it was to set up the banquet scene, hang banners, put up signs, pull lanterns, move stereos, and do chores and manual work the first morning. I was busy until half past one at noon, and then I had time to stop and rest. Tony took us to the staff cafeteria for another meal, which was simple and not delicious. But everyone was hungry, and they gobbled up their stomachs to their fill.

In the afternoon, I was basically not idle, laying out tablecloths, setting tableware, and folding napkins. There is a lot of attention to this, and you have to pull up the line to put a dinner plate, so as to ensure that the plates on the same row of tables can be placed on a line and accurately aligned. These tasks are not difficult to say, but they are particularly grinding. We are all interns, and when we first arrived, none of us would easily complain about being tired, so we had to work hard with our heads bored.

Fortunately, Tony is not bad, while doing his work, he also introduced us to the situation in the hotel. The hotel is divided into several departments: front office department, room department, recreation department, sales department, finance department, engineering department, security department and catering department, and the catering department alone has a total of nearly 100 employees. And because the hotel's senior management are all foreigners, in order to make it easier for them to remember their names, all the Chinese employees have also taken an English name. Later, even a certain English name was tied to a certain position. His English name, "Tony", was left behind after his predecessor resigned. He can't change it if he wants to, because the bosses are used to it.

For example, the thought of having to find someone to help him go to the cold storage to count how much stock of Kobe steaks is left will inevitably exclaim, "Tony! You go and count the Kobe steaks! ”

As for the current "Tony" or not the original "Tony", it doesn't matter anymore, as long as this "Tony" can also handle this matter well!

The food and beverage department is more hierarchical than other departments, and the highest position is the director of food and beverage, and all the work related to eating and drinking in the hotel is under his control. The Food & Beverage Department is divided into three sections: the kitchen, the dining room, and the administrative office. Among them, the kitchen is naturally the top priority. The highest position in the kitchen is Mr. Peydut, who is the head chef and generally does not have to do the cooking himself, but takes management and supervision as his main responsibility. There are two chefs below him, one in charge of Western food, one in charge of Chinese food, and then several second chefs. The head chef and the second chef are the main force of the real cooking, and each has one or two assistants to help the cook. These assistant cooks also have names, divided into side dish chefs and lotus cooks, each with a dozen or so, mainly to help with ingredients and errands, and they are not even qualified to stand in front of the stove.

Regarding the salary and treatment that can be enjoyed for each position, although Tony did not say a specific number, he still revealed a little. Foreigners are all hired from outside, and the annual salary is kept secret, but they will definitely not be compared with domestic chefs at the same level. Generally speaking, the monthly salary of the head chef can generally be about 15,000, the second chef is 8,000 to 10,000, and the side dish chef is about 6,000. Although the name of the chef is very good, he is actually a "miscellaneous" chef, which belongs to the lowest level, with a monthly salary of 4,000. However, such a salary package is already good in Guangnan, after all, Tianjia is a five-star hotel.

Although Tony had a good chat with us, he became official about the retention quota that we were most concerned about, saying that it was not up to him to decide, and that it was ultimately up to Pedouth. Tony also said that Pedut was the boss of the kitchen, and he had the final say.

Today's dinner was the first meal for the group's guests. More than 100 people eating at the same time can be a great annoyance, even if it's just a buffet. At this time, we became waiters again, and we had to do everything from serving food and pouring wine to closing the dishes and wiping the table. In the end, when the guests have finished eating, we have to stay and clean up and take out the garbage.

The first day of the internship was really busy from 9 o'clock in the morning to 9 o'clock in the evening, so that I could go back to school to rest. On the second day, we went to Tianjia Hotel early and continued to work almost the same as on the first day. In this way, people can't help but start complaining.

"What is this called an internship? It's just here to do the hard work for them! ”

"That's right! We've been here for two days, doing all these chores, what can we learn? ”

"Until now, we haven't even been in the kitchen, nor have we touched pots, shovels, or knives! In this way, how can you see the level and cooking skills? At the end of the day, how do you decide how to retain the quota? ”

"Oh, everyone, stop whining! It's only been two days, maybe there's a chance later? ”

"I also think you're too anxious, take your time!"

"You're not in a hurry? Are you tired? There are still four days to go! ”

"Tired! I'm exhausted! ”

"I fell asleep in bed as soon as I went back last night, and I woke up this morning with a sore back!"

"I'm so tired......"

I didn't participate in the whining, but I also felt very dissatisfied. Especially when I think of the ghost market tonight, I guess I'll have to usher in a marathon work rhythm that can't sleep for at least 36 hours in a row!

But not everyone was full of complaints, and there was one lucky one out of ten of us. At lunch the next day, Tony ran over and asked Xu Yuan to go to the largest table to pour the wine for the guests, saying that it was requested by Peduth. So, Xu Yuan went in a panic.

At the table sat people who looked like leaders, and two foreigners in suits and leather shoes were chatting with them, and even Pedout could only stand and wait. Xu Yuan passed, I don't know who said something, everyone laughed, Xu Yuan's face was also red, but she was still smiling, someone should have made a joke with her.

We were all watching from afar, and then someone secretly asked Tony, who are those people?

Tony said, "The foreigner sitting in front of Mr. Peydut is the general manager of our hotel: Mr. Thomson. Another foreigner next to him was our Food & Beverage Director: Mr. Paramonti. The others were the leaders of the team at this meeting. ”

After Xu Yuan went through a lunch "special training", it seemed that he had been given the opportunity to improve. In the afternoon, Pedout gave her permission to go into the kitchen and followed him around. In the evening, Pei Dut actually began to call Xu Yuan "Xuerui".

On the way back, we asked Xu Yuan, "Why does Pei Dute call you Xuerui?" ”

Xu Yuan said, "He said that my Chinese name was too difficult to pronounce, so he gave me such an English name." ”

Xu Yuan actually already has her own English name, and Pei Dute personally gave it to her!

This couldn't help but arouse the envy of everyone, and Xu Yuan was also smiling all the way. No one can deny that in the competition for retention places, she has seized the opportunity!