钓鱼台往事（三）大西洋饭店宴会部的中国实习生

作者简介 

鲁秋莲 钓鱼台国宾馆大连山庄总经理，1974年至2015年在钓鱼台国宾馆工作至退休，先后在钓鱼台国宾馆总统楼从事服务接待工作，在国宾馆业务部担任楼经理；在当时局长朱贵玉的要求和指导下，查找、收集、整理、存档自国宾馆建馆以来接待国宾的档案；钓鱼台大酒店担任办公室主任等职。

通过成人高考，进入外交学院夜大学英语专业学习，先后被国宾馆选派去参加瑞士饭店集团在北京港澳中心举行的饭店管理培训、德国大西洋饭店学习饭店管理、美国杨伯翰大学夏威夷分校学习饭店行政管理。

△向上滑动阅览全文

点击阅读 往期精彩

第一次跨出国门，去那遥远欧洲的德国汉堡学习，这让接受了多年国情教育和熏陶、生长生活在地球东方的我，如同一只青蛙从井底跳了出来，看到的是与原来完全不同的外部世界，或者更确切地说，我如同《红楼梦》中所描写的刘姥姥进入大观园一样。

因为，与当时国内的情况比，德国汉堡一切的一切都是那么新鲜，与自己原来的想象大相径庭。如果说地球的东边——我的祖国的这片土地上风景独好，那么地球的西边，德国汉堡的那块土地上景色也无与伦比啊！我在心中感叹。

的确，跨出国门，接触不同的人，参加与自己不曾有过的人生环境的实践，这给我带来了全新的视野和美好的体验，让我有一种“兴尽晚回舟，误入藕花深处”之感。

德国汉堡之行，给我留下了很好的印象，我收获颇多——丰富了我的人生观、价值观，以及对待生活、待人接物的认知。现在，我举例其中的几个感动我心灵的瞬间吧。

德国汉堡大西洋饭店

作者在阿尔斯特湖边的留影，背后的嫩绿色房顶建筑即是德国汉堡大西洋饭店。

德国汉堡大西洋饭店坐落在风景秀美的阿尔斯特湖边。在大西洋饭店宴会部时，我经常被分配和一个叫Münster的"captain"搭档。"captain"是“船长”之意，是大西洋饭店服务员的最高等级。在这个饭店，仅有两个人获得这个称谓。一个是Münster先生，另一个是客房部的。

只要Münster上班，饭店最高级的宴会厅荷兰厅——一间非常雅致的只能容纳十余人的西餐厅，总是由他负责。我发现，这个餐厅有个书柜，里面陈列了看上去年代久远的厚重的珍本书籍，我对此好奇，于是，问师傅Münster那些书是什么书。他说，那些书是古人著作的精华，是很久以前的祖先写的，他读不懂。

Münster先生是个纯粹的日耳曼人，爱憎分明。乍一看，他是个过于严肃、脾气不好的人，但后来我发现，他做餐饮服务非常专业，对待工作总是一丝不苟，对待客人永远是笑脸相迎，热情周到，从不马虎丝毫。

和他共事后不久，有一次，因我把一杯他认为热度不够的意式浓缩咖啡端给客人喝了，他怒不可遏，怒目而视，雷霆大发，给我“吃了个令人窒息的roasting”——我遭到他的严厉批评。

经过一段时间的实践，我熟悉了工作程序，搞清了他的要求，成为了他的得力助手。因此，他向宴会部主管提出，安排我当他的首选搭档。对我而言，跟着这样一位经验丰富的师傅学习，也颇感幸运，很涨见识。

比如，我看到在荷兰厅参加宴会的客人经常会用一种久经窖藏的红酒，这种酒的软木塞都被红酒泡软了，酒瓶底部沉淀了掉入瓶中的软木塞的渣滓。所以，师傅Münster提醒我，倒酒的时候要轻轻地慢慢地倒，免得渣滓进入酒杯。

这种酒用的杯子是一种容量很大的高脚玻璃杯，叫"bodle glass"（整个饭店，只有这个宴会厅可以用这种红酒杯）。客人饮酒前，师傅总是先倒少量酒，递给第一来宾品尝认可，被认可后，再倒给在场的其他客人喝。尽管杯子容量很大，但一次只能倒入少量的红酒。

客人喝酒前，先会握着杯底缓缓转动杯子，让酒在杯子内随着转圈，随着酒的转动，能看见酒流淌过的玻璃杯上，挂满了深红色的酒的痕迹。然后，客人优雅地小口品尝美酒。每当那时，陈年佳酿醇香四溢，萦绕在整个宴会厅，那真是一种美的享受。

另外，西方人喝酒非常注重韵味和气氛。有餐前酒、佐餐酒和餐后酒，还有庆贺时喝香槟酒。在大西洋饭店的西餐服务中，酒品和菜肴搭配都是有讲究的。通常，吃白肉喝白葡萄酒，吃红肉喝干红葡萄酒，吃甜品喝雪利酒或味淡的甜红葡萄酒。

当今天我回忆这件往事时，我想起了齐先生在第25课中，那段关于酒与美人的描述：“美人如酒，酒亦如美人。所以，当voluptuous形容酒的时候，有个短语叫'voluptuous wine'。它所指的就是‘味道芳醇绵厚的好红酒’。”我想，当年在大西洋饭店的荷兰厅，我亲眼所见的客人品尝的那种红酒，应该就是齐先生所讲的"voluptuous wine"吧。

同时，我还想到了齐先生在第75课中，分享给大家的最后一个例句：“请学会享受生命中的每一个当下。”我认为，我刚讲到的那些来宾品尝红酒的风度，还有他们所获得的大西洋饭店的餐饮服务方式，正如齐先生所说，是在享受他们生命的那个当下，享受陈年好酒的醇香。

这与当时国内有些有钱人，为了摆阔，他们把满满的一大杯高级白兰地一杯接一杯一饮而尽形成了鲜明的对比。你认为，如此豪饮白兰地的人，他们是在享受生活吗？

除了向师傅学习餐饮知识，我还会经常有意识地和他交流其他层面的话题，比如，有一次我问他：“不管顶头上司在不在，你在工作中为什么总是如此一丝不苟？”他的回答简单而直白，且体现了良好的职业道德水准。他这样回复我：“饭店给了我报酬，不管我的顶头上司检查不检查我的工作，我都要好好干。我讨厌那种当面讨好上司，背后偷懒耍滑的人，那是令人讨厌的不作为的举止。”

同时，有德国同事告诉我：“你别看Münster工作这样严苛，他的休闲最爱是到室内裸体游泳馆当门票查验员，这样，可以边挣钱边看美女。”合情合法，一举两得，为什么不可以呢？爱美之心人皆有之，不过爱美的方式不同而已（注：在德国，裸体游泳馆经营是合法的，有专人经营管理的室内裸体游泳馆和露天裸体游泳馆）。

作者和同事在师傅Münster的家享受美食瞬间。（作者供图）

从和Münster先生的接触中，我感觉到，除了对工作认真负责，他也是个对生活充满幸福感的人。有一次和他闲谈，他说：“我不管社会主义制度好还是资本主义制度好，只要我生活好就行。”他接着告诉我，他和他妻子住得宽敞舒服，生活幸福，各自享受各自的爱好。

在结束大西洋饭店学习之前，我和另外一名中国同事被邀去他家做客。那天，他首先带我们去超市，让我们选购了我们喜欢的食品，然后到他家烹制。一到他家，只见他妻子正陶醉于美妙的音乐中，还有明亮、宽敞、整洁的三室一厅的公寓，大厅美观，厨房很亮很干净，看不到油烟的痕迹，这应该和西方人的烹调主要是煮、蒸、焙、烤或者炙有关吧。

当我写到这里，我想起了齐先生在讲课中“居家之所，诸物须各尽其用，或应各具其美”的那个例句，这正是我当时看到的我师傅Münster家的真实写照。

令我最难忘的是，在我结束饭店学习的最后一次和他搭档工作时，他给了我一个惊喜。

那天，刚上班，他就满脸堆笑，神神秘秘地对我说：“我要送你一个你肯定喜欢的礼物，你是想现在看，还是下班时看？”

”是吗？你太好了，非常感谢。如果你不反对，我现在就想看。”

原来，前一天，他和他妻子特意去百货商店给我选购了一个精美的牛皮钱包。当我拆开时，站在一旁的他笑着诙谐地对我说：“你在饭店期间，加班挣了很多钱，你的钱包太鼓了，塞不进去了，所以，我帮你一个忙。”

哈哈，的确是幽默而用心之举呢！果真是个很有意义的纪念品，简洁，美观，实用，我非常喜欢。同时，我向他承诺，回国后，我会给他精选一件具有中国特色的纪念品作为念想。

不久，我给师傅Münster先生和他的妻子各买了一套苏绣织锦缎睡衣，还给我师傅选购了一根龙头拐杖，因为，以前和他聊天，他曾经和我说过，等他真正老了，就走路拄拐棍，预防被绊倒或摔倒。之后，我委托一个去汉堡的朋友把东西交给了我的师傅。对此，他非常感激。

我所见到的德国人，他们勤奋能干，也会享受生活。在工作时间，他们全力以赴做事，非常自律，不偷工减料，不偷懒耍滑。在通常情况下，他们只是正常上班下班，不加班。当然，在某个时间段，有他们的小计划需要更多的钱时，他们在短时间内会拼命加班。

比如，饭店里有个德国姑娘，计划在休年假时到北京旅游，在旅游之前一个月内，她几乎每天都会加班，挣够了旅游的开销费用。从北京旅游回来，她恢复了原来的正常上班状态。

同样，饭店有个德国小伙，看上去他很健硕，可我发现，他在工作中显出疲劳状态，还不时丢三落四。后来，我和他交谈得知，他计划买一辆奔驰车。他告诉我，那可是要花一大笔钱的呢。于是，他每天做三份工，就这样，大约持续了六个月，达到了目标。之后，和我刚才讲的那个德国姑娘一样，他停止了加班，正常上下班。

下班后，德国人根据自己的喜好（当然，是在遵守法律的前提下），尽情享受舒适安逸的闲暇时光，过自己喜欢的生活。有的人在户外绿油油的草坪里晒太阳、浏览杂志，有的人在室内啤酒馆消遣（注：汉堡的草坪不但可以踩踏，还有福利机构提供雪白的桌椅供人享用）。

作者在汉堡的草坪前留影

德国的啤酒世界著名，大街小巷的啤酒馆比比皆是，且生意红火，因为，休闲时间去啤酒馆消费是德国人的爱好，所以，啤酒馆获利颇丰。有时，我在宴会部的德国同事下班后，他们经常是几个好朋友结伴而行，先去附近的小酒吧，在轻松愉快的气氛中边喝饮料边聊天，通常他们喝啤酒，大家轮流掏钱，然后各回各家。

饭店宴会部有个年轻的德国女同事，她身材瘦小纤弱，思维敏捷，机智幽默，待人友好，整天都是无忧无虑的模样。工作中，她时常像个嘈杂的孩子，行走一阵风，有时边走边唱，甚至吹着口哨。我们经常在同一时间工作，时间长了，便会不时和她开开玩笑。

作者和德国同事在酒吧的休闲快乐瞬间。右数第三个就是那个蹦蹦跳跳的女孩。（作者供图）

一天，我看到她边吹口哨边蹦跳向前走，对她说：“你知道吗，一个女孩子，你这样边走路边吹口哨的行为，要是在中国，人们会怎么说你吗？”

“怎么说？”

“小流氓。”

“可在我们这里，是表示快乐。”

”好吧，好吧，快乐的姑娘，你继续，因为你是在德国。“

另外，有一次，我们在一起布置餐台，我发现她在垫盘上多放了一把咖啡勺，于是给她指出来。她飞快地一边拿走那把多余的咖啡勺，一边做鬼脸，带着欢快的笑容回答，"Two is better than nothing."（注：两个比没有好。）

大西洋饭店早餐厅的主管是个身材修长、保养很好的中年女士，名字叫Schlüter。她有着一头如同瀑布的长发，但工作中她总是把头发盘在头后。她的声音充满能量，做事风风火火，走路如同按下了快进键，管理精打细算，不会让任何一个她的部下在工作时间内闲暇半秒。所有这些，都给我留下了深刻印象。

比如，当我正在完成她布置的某件事，她就会布置我下一项工作，有时她布置的两项工作我第一项还没完成，她就给我布置第三项工作，在那时，我有种对她接踵而至的任务应接不暇之感。

有一次，我正在沏红茶，这是她当时给我布置的两项工作之一，没过多久，她又给我布置另一项工作。于是，我笑着告诉她，她布置的第一项我还没做完呢，她到底想让我先做哪一项。听我这样一说，她会说：“好吧，好吧，你继续做。“

不过，下班时间一到，哪怕当时我手头的事还没做完，她肯定会让我停止工作，按时下班。用汉语里讲的“钉是钉铆是铆”形容她的管理风格，我想最恰当不过了。

不过，于情于法，规范操作，让员工满负荷工作能够最有效地利用时间，提高工作效率，既不让员工白拿饭店的工资，也不让员工白干，管理方法没什么可值得责怪的，是不是？要是每个工作部门都能有这样的管理者，岂不妙哉？ 

从左数第二位是饭店宴会部的主管De Luis先生。（作者供图）

饭店宴会部的主管De Luis先生平易近人，待人友好，彬彬有礼，说话中速，举止绅士而优雅，属于那种圆融的人。他对我们这些身处异国他乡、远道而来的中国同事非常关心。这样一个良好的榜样形象和令人舒适的温度贯穿我和他在这个饭店一起工作的全过程，我被温暖、感动和熏陶着，荣幸之至。

学习结束了，带着对De Luis先生的感谢之情，我离开了大西洋饭店，期待自己也像他那样，关心同事、服务好客人。

附 | 上下滑动阅览译文

It was the first time for me going abroad to distant Europe, to study in Hamburg, Germany. After years of national education and edification，grow up, and live in the east of the earth, I just like a frog jumped out of the well, and saw a completely different outside world/ world external. Or to be more exact, I was just like the feeling of grandma Liu entering the Grand View Garden described in the Dream of Red Mansions.

Because comparing with the internal situation at that time, all of it in Hamburg, Germany was so fresh, it was not what I thought it would be. If my motherland in the east side of the earth was the most beautiful part, the Hamburg, Germany in the west side of the earth also a peerless one, I exclaimed in my heart.   

Indeed, going abroad, meeting different people, and participating in the practice of life where the environment I never had before, brought me a brand-new vision and beautiful experience, during which I felt a kind of feeling, "I played until lost my interest, and returned by boat, but found I walked into the innermost of the lotus pond and lost my way". 

Sure, I was favorably impressed with Hamburg, Germany. I gained handsome profit/a lot during my trip there. It enriched my outlook on life and values, as well as my cognition of treating life and people. Now, let me illustrate a few of those moments that touched my heart deeply.

When I was in the Banquet Department of the Atlantic Hotel, I was often assigned to be partnered with a "Captain" named Münster. “Captain” was the highest-ranking waiter in the Atlantic Hotel, in this hotel only two people were named that title, one was Mr. Münster, the other in housekeeping department.

When Münster was at work, he was always in charge of the hotel's top banquet room, the Dutch Room, a very elegant western dining room that could seat only a dozen people.  I found that there was a bookcase in the room, in which displayed massive and rare books that looked ancient. I was curious about them, therefore，I asked master Münster what books were they, and he told me that those books were some  of  the distillation of  ancient works. They were written by their ancestors a long, long time ago and he could not read them.

Mister Münster was a pure Germanic person, clear to like, to dislike. At first glance, he was too serious and ill-tempered a man, but gradually, I found that he's a professional caterer, always meticulous in his work，and smiling, warm，considerate，and never careless a bit to all his guests.

Shortly after I worked with him, for I served a guest a cup of espresso that he didn't think was hot enough, hence, fury rose inside him, stared at me, with a tornado of anger, I was given a choking roasting by him, namely, I came under strong criticism from him. /He was highly critical of the thing he thought I did wrong.

After a period of practice, I became familiar with the working procedures, understood his requirements, and became his right-hand.  Therefore, among my Chinese colleagues, he asked the head of the banquet department to make me his preferred partner.  For me, I was also lucky to learn from such an experienced teacher, who was very knowledgeable/with vast knowledge.  

For instance, I often saw guests at dinner parties in the Holland Room tasting a kind of cellar wine that persevered for years. The corks were so soft by years of infiltration of wine that the dregs of them had fallen into the bottle and settled at the bottom. So, master Münster reminded me to pour the wine gently and slowly to keep the dregs out of the glass.

The glass used for this wine was a kind of large glass called Bodle glass (It was the only room in the whole hotel that was permitted to use that kind of glass for red wine).  Before drinking, master Münster always poured a bit amount of wine, passed it to the main guest to savor and approve, after the approval, we poured the wine to other guests. Despite its large capacity of the bodle glass, only a small amount of wine could be filled at a time.

Before wine drinking, the guests would hold the bottom of the glasses each, and turned around the glasses gently, let the wine went round in the glasses, as the wine turned, traces of dusky red wine hanging on the glasses where the wine flowed. Then the guests sipped the wine gracefully.  At that time, the mellow fragrance of the old wine lingered throughout the room, which was really a kind of beautiful enjoyment.

In addition, westerners pay a lot of emphasis on flavor and atmosphere, there are wine before dinner, with dinner wine and after dinner wine, as well as champagne when celebrating. In the western food service of Atlantic Hotel, wine and dishes are carefully matched.  Usually, having white meat would drink white wine, red meat with dry red wine, dessert with sherry or mild sweet wine.   

As I reflected on that event today, I am reminded Mr. Qi's description of wine and beauty in lesson 25, "Beauty is like wine, and wine like beauty.  Hence, there is an expression that describes wine that is voluptuous. Voluptuous wine refers to good red wine with a rich, mellow taste." I think that the red wine I saw in the Dutch Room of the Atlantic Hotel, the guests tasted would be the voluptuous wine that Mr. Qi was talking about.

At the same time, I also remembered the last example sentence Mr. Qi shared with us in lesson 75, "Please learn to savor every moment of your life." I take the view that the way the guests that I talked about whom tasted the wine, and the way they were served at the Atlantic Hotel, was, as Mr. Qi said, enjoying the present moment of their lives, enjoying the aroma of a good old wine.

That was in sharp contrast to some riches in our country who, in order to show off their wealth, gulped down one glass after another full of large fine brandy.  Do you consider those people who drank brandy like fishes/swigged brandy were savoring the moments of their life?

In addition to learn catering knowledge from my master Münster, I often communicated with him consciously about other topics. For example, once I asked him, "Why are you always so meticulous in your work, regardless of whether your immediate boss is here or not?"   His answer was simple and straightforward, and also reflected good professional ethics, he gave me the response like this: 

"The hotel pays me to do my job whether my immediate supervisor checks my work or not. I hate people who please their boss to his face but goof off behind his back.  (Or, we can say:  it is repellent to me that/it makes me sick that people please their boss to his face but cheat behind his back.) That's a disgusting and inactive bad behavior."  

At the same time, a German colleague told me, "Although Münster is so harsh at work, his favorite leisure time is to work as a ticket inspector in an interior nude swimming pool, so that he can watch beauty while earn money." Why not? People appreciate beauty, just different ways. And it's legal, dual gains. (In Germany, it's legal to keep a nude swimming pool, there were special management of interior nude swimming pool and exterior one).

From the contact with mister Münster, I felt that he was not only serious and responsible for his work strictly, but also abundant of happy feelings in his life.  Once chatting with him, he said, "I don't care whether the socialist system or the capitalist system is good, as long as my life is good."  He added that he and his wife had generously-sized house to live in, they had been living happily and enjoying their own hobbies each.

Before finishing my study at the Atlantic Hotel, a Chinese colleague and I were invited to his home.That day, he first took us to a supermarket, let us buy the food we like, then, went to his family to make. At our approach to his household, I saw his wife was lost herself in the sweet music, as well as a bright, spacious, and smart apartment with three rooms and a hall. The hall was tidy and beautiful, the kitchen very bright and clean, any trace of lampblack couldn't be seen, it should be related to western cooking style-boiled, steamed, baked, roasted mainly.

As I’m writing here, I remind of an example from Mr. Qi's lecture: " Having nothing in your house that you do not know to be useful, or believe to be beautiful." This was exactly what I saw in my master Münster's home at that time.

What made me most unforgettable was that he gave me a surprise when I worked with him for the last time before I finished my study in the hotel.

As soon as he got to work that day, his eyes brimmed with smile and he said to me mysteriously, "I'm going to present you a present that I'm sure you're going to love it. Do you want to see it now or after work?  " "Is it? That's very kind of you. I appreciate that. I'd like to see it now if you have no objection."

It was that he and his wife went to the department store and bought me a delicate/an exquisite cowhide wallet the previous day.  I was unwrapping the souvenir gift while he was standing by. With a smile, he jokingly said: “During your stay in our hotel, you've earned a lot of money by working overtime. Your wallet is too fat to squeeze/pack in, you need another one.  so, I do you a favor.”

Aha, was really humorous and the careful heart of it!  Indeed, it's a significant present, simple, beautiful and practical, I love it pretty much. At the same time, I promised him that back in China, I would select him a souvenir with Chinese characteristics.

Before long, I bought my master Münster and his wife a set of Suzhou-embroidered brocade pajamas each. I also bought my master a dragon-head walking stick since in our chatting before, he told me that when he really at his grand age/ aged, he would walk with a walking stick to prevent tripping or falling. After that, I entrusted a friend who was going to Hamburg with the goods to my master. He was grateful for that.

The Germans I met, they both worked hard and enjoyed life.  They were very disciplined, they didn't cut corners, didn't cheat.  In the ordinary course of event, they just went to work and got off normally and didn't work overtime. For sure, sometimes, when they had a modest plan that needed more money they would work overtime for a short period.

For instance, there was a German girl in the hotel who planned to have a vacation trip to Beijing during her annual leave. She had worked overtime almost every day for a month to cover her travel expenses. After her tour to Beijing, she returned to her normal working condition.

Also, in the hotel, there was a German boy whom looked sturdy, but I found him tired in his work and forgetful now and then.  Talking to him later, I got to know that he planned to buy a Mercedes.  He told me it would cost him a fortune. Therefore, he worked three jobs per day for six months approximately, and he gained his aim.  Then, like the German girl I said earlier, he stopped working extra shifts and went to work normally.

After work, the Germans enjoyed their languid time and idle moments, had their own life according to their own preferences (under the premise of observing the law, of course).

For example, some people sunned on green lawns, glanced through magazines outside, while others relaxed inside the beer pubs (note: Lawns in Hamburg were permitted not only to trample, but there was also a certain welfare institution that provided snow-white tables and seats for people to enjoy).

Germany is famous for its beer. Beer pubs were obtainable everywhere in the streets and lanes, and business brisk/booming/prosperous, because many Germans were beer enthusiasts, going to the beer pub consumption at their leisure time was the German 's favorite. Hence, the pubs got handsome/fat profits. Like, when my German colleagues in the banquet department got off work, they often first went to an immediate range pub together in a group of good friends, chatting over drinks in a relaxed atmosphere. Usually, they drank beer. Everyone took turns paying. and then went home each. (The photo on page 38: the leisure moment my German colleagues and I were enjoying in a pub.）

There was a young German female colleague in the Banquet Department of the Atlantic Hotel  who was thin, slight，clever，witted, friendly, joyous all day.  At work, she was often presented herself in a clamored way, like a joyful child, walking as a gust of wind, and sometimes even whistled. We often worked at the same time, as time grew, I would be joking with her from time to time. 

One day, when I saw her whistling and hopping along, I said to her, "You know, as a girl, what would people say about you in China if you were walking down the street whistling like that?"  "What?"  "Young rascal."  "But in our case, it means happiness."  “Okey, okey, happy girl, go on，cause, you are in Germany.”

Another time, when we were setting the table together, I noticed that she put an extra coffee spoon on the saucer, hence, I pointed it out to her.  Swiftly she made a mouth, and with a merry smile, answered me like this ,“Two is better than nothing” as she removed the extra spoon.

The head of the Breakfast Restaurant Hall of the Atlantic Hotel was a tall and slim, well-preserved middle-aged lady whom was called Schlüter. She had long hair like a cascade, but at work she always coiled up her hair at the back of her head. Her voice was infused of energy, she worked at a rapid pace, went on feet like a fast-forward button, and managed budgets so carefully that not a single one of her underlings would lose a second of their work time.   I was deeply impressed by all these.

Like, when I was doing the task she assigned, she would give me the next one, and sometimes give me the third before the first of my two tasks had been completed. At that time, I felt to be swamped by her progressive tasks (or I was avalanched by her countless assignments). 

Once I was brewing black tea, which was one of the two tasks she gave me at the time, it was not long before she gave me another job.  Hence, I smiled and told her that I had not finished the first thing she assigned yet, she exactly wanted me to do which one first.  Listened to me saying that, she would say, “Okay, okay, you keep doing it”.

Nevertheless, when it was time to leave, she would tell me to stop working and leave on time, even if I hadn't finished what I was working on.  Her management style is best described by the Chinese phrase “nail in the nail".  

However，in the situation in the law, standard operation. Working at full capacity can employ the most efficient use of time to increase productivity. Neither let the staff take the hotel's pays for nothing, nor let the staff work for nothing, it was nothing to blame for the management, was it? Is it not great to have such managers when in every unit of work?  

Mr. De Luis, the head of the Banquet Department of the Atlantic Hotel, who was easy-going, friendly, courteous, spoke in moderate speed, gentlemanly and graceful demeanor, and a kind of round person. He was very concerned about our Chinese colleagues who were in foreign countries and came from afar. Such an extraordinary role model and the comfortable temperature, from the start to the end, throughout my work with him in the hotel, I was infused with warmth, moved, nurtured deeply. It's a blaze of honor for me.

When my study was over, I left the Atlantic Hotel with gratitude to Mr. De Luis in the hope that I would care for my colleagues and serve guests well as he had done.

- 未完待续 -

图文 | 鲁秋莲

编辑 | 外交官说事儿 青岩

阅读延伸

敬请关注“外交官说事儿”

联系我们