Try to work for three days, one hour a day. The manager decided whether to hire me or not through these three days.

During the probation period, I was assigned to work in the lobby. Cleaning up the garbage left by guests after meals in time, keeping the hall clean and tidy are the key points of work, and at the same time, the hygiene of toilets must be taken into account. Although there is only a small space in the toilet, it is effortless to drag it. However, at the peak of the meal, I often just drag my front foot and the floor is not dry, and three or four customers use it one after another, and the floor is in a mess. When I was in a hurry, I saw my aunt in the hall. She was full of horsepower and always did all the work well in the first place. I admire this speed.

Some people will say that the rush hour is really hard. But it's easy to get to the bottom. That's what I thought at first. The restaurant I interviewed is located in a residential area, which is not comparable to the business in the city. After dinner time, the business of the restaurant will obviously slow down. During the rush hour, all the trays in the hall are put away, the floor of the toilet is mopped, and the sink is spotless. There seems to be nothing to do, but you can't just stand and let go. So I quickly asked my aunt-you can clean the glass. Especially the glass on the door, guests will touch the glass with their hands when they come in and out, and the glass is easy to spend. There are some scattered food fragments on the floor of the hall. Can you see them? Sweep the floor. Those footprints on the ground should also be cleaned up in time. Garbage should always be pressed with a guide rod. If the pressed garbage exceeds 3/4 of the trash can, a new garbage bag should be prepared. The collected trays should be wiped and disinfected with disinfectant, and then sent to the counter to ensure the number of trays on the counter. Check the box containing straws regularly, and the straws are not replenished in time. Always looking around the restaurant. If there are cigarette butts, leaves, scraps of paper, etc., they should be cleaned up in time to keep the surrounding environment of the restaurant clean and tidy. When there are not many people, you can also mop the outer floor.

There is so much to do! But I thought I had done everything, even a little leisure, and I really blushed. The first lesson I learned is how scholars discover things and actively do seemingly small but necessary things.

The three-day probation period passed quickly. Through hard work, the manager was quite satisfied with my performance and informed me that I could enter the class and formally go to work for training.

I was officially admitted!

Receive training

Soon, after completing the relevant documents, I began to work formally and accepted the training task arranged by the store.

Make French fries

When I first came to work in the catering industry, everything was strange to me, and I had to learn from the basics.

The first item of training is French fries. First of all, I memorized the theoretical knowledge about the operation of French fries. From the weight of a bag of French fries to the grams of large, medium and small French fries presented to customers; From the standard oil temperature for making French fries to the fresh-keeping time of French fries, etc. After theoretical knowledge, it is practical operation. Under the guidance of my master, I soon learned everything I needed to learn, and then I became proficient.

My job is to deliver French fries in time according to the cashier's needs and specifications. It seems simple, but I'm in big trouble in practice. At that time, it was the peak of dining, and the use time of coupons for buying one get one free French fries on those two days was an advantage, and customers came to buy French fries in an endless stream. When I was explaining just now, the master let me know where the fried oil should be, which led to insufficient oil temperature. Faced with such a big demand, I can't provide French fries in time. When three or four cashiers reported meals to me at the same time, I almost cried for help. Fortunately, the master helped in time and the supply returned to normal.

I told you to fry the fruit sticks first, but did you do it? When you see that there are not enough French fries, you should fry them at once. If you wait until all the potato chips are sold out before frying, what will you sell to customers in these two minutes and 45 seconds?

During the peak period, you can pack 2 packets of small potatoes and 2 packets of medium potatoes on the French fries rack and get ready. Can't you give it to the counter quickly when you want it? Hurry up!

Why can't I hear you communicate with other employees? You don't have enough French fries here. You should immediately tell your partner at the counter, "Don't advertise French fries." Similarly, if there are too many French fries, you should also say to your counter partner, "French fries are delicious." Let them know that French fries need to be promoted. Products are promoted within the fresh-keeping time, which reduces waste products and saves costs.

The teacher taught me how to operate French fries better. I have noticed these points, so that I can calmly face the peak of a large number of customers arriving at training in the next few days, and I will not be in a hurry.

Chu Shang zhuan GUI

After I passed the French fries training, my main job in KFC was cashier training.

Cashiers are employees who have direct and inevitable contact with customers. It can be said that the image a restaurant leaves customers is good or bad, which largely depends on the cashier's service quality. So the requirements for cashiers are very high. Among them, every cashier can come here like a few treasures and skillfully use KFC's "seven steps of cashier", which includes:

1. Welcome customers.

Step 2: Customers order food.

3. Suggestive selling

4. Repeat the ordering content and inform the customer of the meal size.

Step 5 feed

6. Repeat the ordering content, register and give change.

7. Give away food and thank customers for coming.

My memory is not bad, and it is not difficult to recite these rules and menus. But cashiers don't do papers at school, and rote memorization can't solve practical problems. The first time I went to the counter, not only did it seem clumsy and blunt to complete the seven steps of cashier, but I always missed the steps, either without suggesting sales or repeating the order.

Once, I bought a meal for a customer and forgot to suggest sales. The manager reminded me, "Where is your suggested sales?" In a hurry, I casually suggested a set meal to the customer. In this way, people naturally don't want it.

Customers have bought so many things. Do you think it will be successful to advise him to buy a set meal? Isn't such suggested sales equal to nothing? In this case, dessert such as egg tart and corn salad can be suggested, and it can also be accompanied by meals. It is suggested that sales should be effective, and don't just say it without thinking.

After the customer left, the manager said to me.

The restaurant only arranged for me to train for two or three days. When the time comes, we will face the assessment, that is, the independent cashier. So I cherish every opportunity to go to the counter and remind myself to complete every business with the most standard service. Through practice again and again, the tension slowly left me. Gradually, facing customers, I can introduce products naturally, report meals fluently, and skillfully complete the "seven steps of cashier"/

Become a qualified employee

Although I passed the exam and became a full-time employee, there is still a big gap between me and other cashiers who have only received training and internship for a short time. In the future working hours, I will improve my professional level in all aspects.

L lifting speed

As we all know, KFC is a fast food, and emphasizing speed is an important feature of KFC. As a waiter in a restaurant, I have repeatedly stressed that every customer provides the fastest service from the first day of work.

In KFC, the word "fast" is no longer a rough qualitative word, but has been given a certain quantitative standard-customers should say hello within 5 seconds of entering; The catering of each customer should be completed within 1 minute; Every customer should wait in line for food for less than 5 minutes. These clear figures show that once you put on your uniform and stand on the counter, all actions must be quick without any delay.

Stand on the counter with other cashiers. Others have received three or four customers, but you haven't even made a business of tens of dollars. This gap can never be explained by "newcomers".

So improving speed is the first important problem I face. On the one hand, the improvement of speed can be achieved through cashier again and again, but at the same time, ideological attention is more important. Only when the mind is highly concentrated, the muscles of the whole body are tense, and all parts are coordinated, can we keep up with the rhythm of other cashiers during peak hours.

For a short time, I thought I was fast, but once I witnessed the speed of the cashier and catering, I knew what the real speed was. Even customers couldn't help but admire: "KFC is really fast!"

Speed up-it's a long way to go, and I'll keep fighting for it.

I have challenged a thousand times.

"A thousand times" is a term often mentioned on the counter. The so-called "thousand times" is the number of copies purchased by a product in 1000 customers. Due to various reasons, KFC will put forward certain requirements for the sales volume of a certain product in a certain period of time, and the completion of the indicators by each restaurant will be reflected by "thousand times".

KFC, for example, has been introducing new varieties and enriching its products. After R&D has invested a lot of manpower, material resources, financial resources and publicity, the company naturally wants to ask whether the new product has been accepted by the market. How do consumers like it? "These questions have good answers. Thousands of times have become an important indicator to answer these questions.

How to improve by 1000 times to meet the company's expectations? In addition to the advertisements broadcast on TV, the POP hanging in the restaurant and the cashier's guidance are important factors that determine the thousand times.

My master once said that as a cashier at the counter, you should not only stand on the counter and listen to what customers want to buy, but also guide customers to buy what you want to sell.

When I first heard him say that, I was a little unconvinced-there is no such thing! But the later facts have to convince me. What impressed me the most was that during a training session, a lady wanted to buy two Portuguese egg towers. My host casually said, "We buy five eggs and get one free now. Do you want to bring two more? " A seemingly casual sentence, but the result made me stare big eyes. The young lady said indifferently, "OK, just give me a box."

In this way, the master changed the original business of two egg towers -8 yuan money into the business of six egg towers -20 yuan. Not only has the restaurant banking industry gone up, but the things to be promoted have also been sold, which has also increased by a thousand times.

If speed is only a skilled process, it will be repeated 100 times and 200 times, from unfamiliarity to proficiency. But suggestive selling requires brains. What products are recommended under what circumstances; Need to learn and explore what kind of tone and method to suggest to what kind of customers. A skilled cashier can sell whatever he wants, and what products in the restaurant need to be promoted, even the products with the lowest ordering rate can be promoted by him. These skills can't be learned from books, and they should be summed up by their common sense in practice. Often the same sentence, said at different times, even if the tone is slightly different, the result will be very different.

I remember when selling flesh and blood, the company offered 450 for 1000 times. Through the efforts of our counter staff, the flesh-and-blood products taste really good and many customers like them very much. On that day, our thousands of flesh-and-blood ties actually soared to more than 2000 times. Stimulated by such good news, every employee is full of energy.

September 12, that is, recently, the only new long-term main meal product launched by KFC this year-Haoba crispy chicken chops will be listed soon. Followed by a new round of thousands of people war, I firmly believe that I will meet the challenge with more and more skilled sales skills.

I met the champion.

KFC's Champion Program "CHAMPS" promoted around the world is one of the main essences of KFC's successful performance. Its contents are as follows:

c？ Cleanliness? Keep the restaurant beautiful and tidy;

h？ Hospitality? Provide sincere and friendly reception;

Answer? Accuracy? Ensure accurate supply?

m？ Maintenance? Maintain excellent equipment;

p？ Product quality? Adhere to high-quality and stable products;

s？ Speed? Pay attention to fast and efficient service.

Every month, the company will win the championship of the restaurant. So the inspector is also called CHAMPS, and he also has a Chinese name-mystery customer. Because the inspectors came to the restaurant as customers. Employees and even the management team don't know who he is, and they don't know.

When will he come? He will come to the restaurant as a customer to buy a snack and sit for a while, thus giving the results of the restaurant CHAMPS.

The manager's score requirement for the champion is 100. This requirement is very strict. But on the other hand, it is understandable to want to make such a request, because the Champs Elysé es examines the most basic requirements for employees. If you deduct points, it means that the service of the restaurant is unqualified.

Based on the unpredictability of CHAMPS inspection, all employees, including managers, were very wary of CHAMPS before the scores came out this month.

In early July, CHAMPS inspected our restaurant and got a good result-100. In the following working hours, without the "threat" of the Champs Elysé es, everyone relaxed a lot. But unexpectedly, by the end of the month, the management team received the CHAMPS score again and was deducted. The reason turned out to be that the cashier gave the customer less money in 2.5 yuan when giving change.

Fortunately, I didn't meet Champs-this was my first reaction after I learned the news. I believe that as a cashier in KFC, most people have the same idea as me-God bless, don't run into the Champs Elysé es. If you are not careful, points will be deducted if any link goes wrong. Not only will you be scolded by the management team, but you will certainly feel guilty in your heart, because everyone's hard work for a month will be greatly reduced.

But a word from a manager made me reflect on my previous thoughts. "The Champs Elysé es is an opportunity. Wouldn't it be nice to catch him every time? "

There is a saying that I have heard from others since I was a child-opportunities always favor those who are prepared.

CHAMPS was detained, not because the inspectors deliberately made things difficult, but because there was something wrong with our operation here or there and we didn't follow the standards. Indeed, people will be very tired if they attend classes for five, six or even eight hours a day. However, this cannot be the reason for the champion to be deducted. As long as you wear this to make a fortune, you must carry out every operation with a serious and responsible attitude and the most perfect attitude. I am afraid of winning the championship only because I am lazy and lax. Everyone is eager for success, and there are countless opportunities for success around us. Whether we can catch it depends on whether we are always ready, always ready.

Pay attention to team spirit

During the operation of a restaurant, many areas such as counter, general manager, hall and kitchen are operating at the same time. More than a dozen employees work together. We are a team and contribute to the operation of the restaurant. Therefore, communication and cooperation between employees is very important.

"Always with partners, there are not many spicy wings." "received, thank you."

"Kitchen partner, add 18 leg meat." "received, thank you."

"Counter, the egg tower is delicious." "received, thank you."

Simple communication like this, I don't know how many times to repeat a day, but they are the cornerstone of a good restaurant operation. Without communication, it is impossible to achieve good results in the group, and even affect the work process of the whole group.

There is an area called "Golden Triangle" on the counter of KFC, namely the cashier, the catering table and the French fries stand. When a customer buys a meal, the "Golden Triangle" is the best example of teamwork. It is rare to see only one cashier on the counter of KFC. The reason is that we are a team and the players will cooperate with each other at any time. When other cashiers are selling things, it happens that I am free, and I will help him prepare meals immediately to speed up. Similarly, when I am selling something, others will help me. The spirit of mutual cooperation enables us to provide a better working environment for others and ourselves.

Strictly control food quality.

For a restaurant, the taste of food is one of the most concerned items for customers. KFC naturally has strict requirements on food. Whether it is the oven, the temperature of frying oil or the shelf life of the product, there are accurate figures. For example, after a hamburger is cooked, it will be put in an incubator 15 minutes. If you don't sell it within the time limit, the hamburger will be scrapped and cannot be sold to customers.

I once read a report that the reporter secretly recorded it in a fast food restaurant. The waiter in the restaurant marked the scrapping time on a hamburger with three time cards, that is to say, the scrapping time of that hamburger was fully extended by half an hour. The freshly baked hamburger tastes completely different from the hamburger that has been left for 45 minutes. In order to save costs, it is undoubtedly the most unwise to discount the quality of products.

As cashiers, we are the last quality inspectors of KFC products. The products delivered to customers through our hands should be absolutely fresh, delicious and up to standard. Whether it is time for food to be scrapped, the scrapped products should be notified to the general distribution immediately and cannot be sold to customers; Whether the powder coating of spicy wings and fingers is uniform, and the products with explicit phenomenon are unqualified; Whether the color of the prepared hot and cold drinks is normal and so on. In a word, the catering delivered to customers should be 100% qualified products.

In front of a delicious product, any gorgeous packaging and fancy advertisements will be eclipsed. Because only high-quality products are the most powerful promotion.