Jinlianmeng digital currency
Publish: 2021-05-14 20:54:31
1. In the past two years, blockchain alliances have sprung up. What are their representatives
in the early stage of the development of the blockchain instry, many enterprises and institutions formed a blockchain alliance to share the research results of blockchain technology and seek wider application of blockchain technology
in the past two years, blockchain alliances have emerged. As of July 2017, there are R3 composed of more than 40 international banks, hyperledger initiated by Linux foundation, Zhongguancun blockchain Instry Alliance located in the core hinterland of China's Internet, China ledger alliance jointly initiated by 11 institutions, gold chain alliance jointly established by 25 financial institutions, and so on Russia's blockchain alliance, known as "Russian version R3", seeks to combine with micro finance, Qianhai international blockchain ecosphere alliance led by Shenzhen Qianhai administration, and Lujiazui blockchain Financial Development Alliance in Lujiazui
many organizations and talents join to promote the vigorous development of blockchain.
in the early stage of the development of the blockchain instry, many enterprises and institutions formed a blockchain alliance to share the research results of blockchain technology and seek wider application of blockchain technology
in the past two years, blockchain alliances have emerged. As of July 2017, there are R3 composed of more than 40 international banks, hyperledger initiated by Linux foundation, Zhongguancun blockchain Instry Alliance located in the core hinterland of China's Internet, China ledger alliance jointly initiated by 11 institutions, gold chain alliance jointly established by 25 financial institutions, and so on Russia's blockchain alliance, known as "Russian version R3", seeks to combine with micro finance, Qianhai international blockchain ecosphere alliance led by Shenzhen Qianhai administration, and Lujiazui blockchain Financial Development Alliance in Lujiazui
many organizations and talents join to promote the vigorous development of blockchain.
2. In China, there are two. China blockchain research alliance, Zhongguancun blockchain instry alliance, China distributed general ledger infrastructure agreement alliance, financial blockchain alliance, China Internet Finance Association blockchain research group, blockchain micro finance instry alliance, Qianhai international blockchain alliance, interbank market blockchain technology research group, Lujiazui blockchain financial development alliance, International Wenwan blockchain instry alliance. Currency exchange digital currency exchange
3.
"Local tyrant" Wang Jianlin has also come to the blockchain to join in the fun. To be exact, he has returned to the blockchain track
on the evening of March 12, centrality NZ, a New Zealand blockchain company, announced on its official website that it had reached a strategic technical cooperation with Wanda network technology group of China Wanda Group
Wang Jianlin once said publicly that the main goal of Wanda network technology group in blockchain is to use distributed ledger technology to reshape the current Internet service mode and create the next generation of value Internet infrastructure. Wanda blockchain will combine the Internet of things and big data to enable businesses to develop in a highly transparent distributed sharing environment
4. Coq of digital currency is the code of digital currency.
5. Yingchi Hall of fame is the top non-public graphics card. Although the time of silent frequency is similar to 1060, the ability of overclocking is much stronger than 1060. The official power consumption is 165W, while 1060 is 120W. After overclocking, the power consumption will be higher. Pay attention to whether the power supply is enough. The price of 900 yuan can be bought, but please note that if you play a stand-alone game, it may explode in some games. As for mining, so to speak, there is no ore card in the 9 series, and the N card mining was started on a large scale in the 10 series. It may have been before, but it's too few. Before the 10 series, they used to dig with a-card.
6. Short term: generally refers to buying and selling within a week to obtain short-term interest. The charm of the short-term is the most attractive. Profits are generated rapidly in the short term, which undoubtedly gives traders great fun. Short term trading pays little attention to the fundamentals and policies. With its flexible market sense, bold and frequent selling and buying, a little makes a lot of wealth. The short-term risk is relatively large for the latter two, so some people say that short-term trading is an art.
7. In December 2016, Jinhui finance was approved by the presidium of the financial blockchain cooperation alliance (hereinafter referred to as "jinlianmeng") to join jinlianmeng and become a member of jinlianmeng. Jinlianmeng is a profit-making organization initiated by 25 financial institutions and financial technology enterprises including Anxin securities, Jingdong finance, Chongqing stock transfer center, Ping'an bank, Weizhong bank and China Merchants Securities. It aims to integrate and coordinate financial blockchain technology research resources with technical standards as a link, and form a joint force and coordination mechanism for financial blockchain technology research and application research, Improve the R & D ability of members in the field of blockchain technology, explore, develop and realize the Financial Alliance blockchain suitable for financial institutions, and the application scenarios based on it.
8. No matter what is gold, as long as it is gold, it will keep value! No appreciation, no depreciation! In theory, jade is more valuable for collection, but there is no trading standard and professional trading market for jade at present! It's not easy to trade, but there will be some in the future!
9. This project won the "excellent user value award" in the finals of the first China blockchain application competition of jinlianmeng last year, indicating that Qianhai life's achievements in blockchain technology application are recognized by the instry. The project will calculate the current price on the chain every day, and when the user initiates collection, preservation, claims and other businesses that affect the current price of the insurance policy, the current price will also be recalculated on the chain. Using the time stamp of the blockchain, every change will be recorded and displayed to the user, so that the user can perceive every change, and improve the user's trust in the company.
10. 1. Conscientiously implement the intention of the food and beverage manager, and actively implement the work tasks and daily operation of each period
2. Have the spirit of making more contributions to the hotel, continuously improve the management and keep improving the business
3. Formulate the service standards and working proceres of the restaurant
4. Carry out regular business training for subordinates, continuously improve their business quality and service skills, and master their ideological trends
5. Be warm-hearted and modest, properly handle customer complaints, continuously improve service quality, strengthen on-site supervision, adhere to the front-line command ring business hours, and timely find and correct problems in service. Establish a good relationship with the guests, and pass the guest's opinions on food to the chief chef, so as to improve the work
6. Strictly manage the equipment, materials, utensils, etc. of the restaurant, so as to ensure the consistency between the account and the material, and maintain the specified intact rate
7. Keep the tableware and utensils clean and keep the environment clean
8. Do a good job in restaurant safety and fire prevention
9. Do a good job in work log, shift handover, work plan and work summary
job responsibilities of the Foreman:
1. Accept the assignment of the restaurant supervisor and be fully responsible for the work of the team
2. Set an example, have a strong sense of responsibility and dare to manage
3. Assist the restaurant supervisor to formulate the service standards and working proceres of the restaurant
4. Command and arrange human resources reasonably, and manage the work shifts of the staff
5. Check the attendance of the staff in the shift, whether the preparation work is qualified and ready, and check and register the work and discipline of the waiters on that day, and report to the supervisor in time
6. Handle the problems and customer complaints ring the service, and report to the restaurant supervisor
7. Cooperate with the restaurant supervisor to conct business training for subordinates, and continuously improve their professional knowledge and service skills
8. Do a good job in keeping the items of the team and the hygiene of the restaurant
9. Keep an eye on the trend of guests at any time, and supervise the staff to be proactive, warm and polite
10. Ask the waiters to be familiar with the characteristics of dishes and be good at promoting dishes and drinks
11. Complete the temporary tasks assigned by the restaurant supervisor
12. Be responsible for writing work diary and completing handover proceres
responsibilities of the usher:
1. Keep abreast of the table reservation and the restaurant service task list, and arrange the table
2. Accept temporary reservation
3. Be responsible for the reception of the guests who come to the restaurant
4. Keep clean and tidy and do not leave the post without permission
5. According to different guests, arrange their favorite table reasonably
6. Answer questions about food and hotel facilities raised by guests, collect relevant opinions and report to the restaurant supervisor in time
7. Politely refuse non dining guests to visit the restaurant and guests who are not well dressed to eat in the restaurant
8. Keep the area clean and make all preparations
9. When the restaurant is full, explain politely to the guests. And warmly contact or introce the guests to other restaurants of the hotel
job responsibilities of waiters:
1. According to the specifications and standards, arrange the dining room and table, and prepare for the meal
2. Ensure that the tableware and glassware used are clean, sanitary, bright and free of gaps. Tablecloth, napkin clean, straight, no damage, no stain
3. Welcome the guests to the table according to the service proceres, assist the guests to order, and introce the special or seasonal dishes to the guests
4. Keep clean and tidy, and do not leave without permission
5. Patrol the desk frequently, provide various services according to the proceres, remove the tableware in time, and change the tobacco cups frequently. Good at selling drinks
6. After the meal, do a good job in cleaning the restaurant
7. Be familiar with the contents of meal and liquor brand, such as the method of making food, etc
8. Finish the meal well
job responsibilities of the food runner:
1. Clean the tableware and utensils before business to ensure that they are easy to use
2. Prepare the ingredients and utensils of various dishes before the meal, and actively cooperate with the chef before the meal
3. Understand the characteristics, names and service methods of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk
4. Know how to settle accounts and keep orders properly for review
5. Assist the front desk staff in pre meal preparation, after meal service and after meal finishing
6. Assist the chef to control the quality of dishes, such as the shape of dishes, the degree of hot and cold, etc
7. Assist the front desk attendant to communicate with the front and back office. Chinese restaurant service specifications and service proceres loose meal operation proceres
(1), loose meal service requirements
1. Understand the varieties of the day (such as soup, seafood, seasonal dishes, desserts, fruits, special introction, GuQing)
2. Preparation: (soy sauce, pepper, boiled water, order menu, hot towel, tray, etc.)< (2) check before meals
1. Attend the regular pre shift meeting and follow the work arrangement of the day
2. Check the appearance
3. Table decoration:
the tableware is neat, placed uniformly, clean and without gap, and the tablecloth and mouth cloth are not damaged or stained
4. Table and chair furnishings:
the chair is clean and free of st, the chair surface is free of stains, and the table and chair are aligned horizontally and vertically or form a pattern
5. Worktable:
the dining cabinet and tray should be arranged in a neat and unified way, and the dining cabinet should be arranged in a neat and non skew way
6. Check the flowers and plants
7. Check the ground< (3) welcome guests
1. Usher
when the guests enter the restaurant, the usher will bow (about 30 ℃)
warmly ask the guests: "welcome to Mr. / Ms. how many of you“ Good morning/Good afternoon/Good evening welcome, Sir/Miss, Hom many”
after taking the guest to the seat, please pull the chair, pass the menu to the guest with both hands, and say, "here is our menu, sir / miss."“ Mr & Mrs here is your menu.
the tone is cordial, which makes the guests feel respected
2. Restaurant attendants
(1) stand to welcome guests
five minutes before the meal, wait for the meal to meet the guests in their own posts, stand upright, do not rely on any objects, do not cross your feet, and naturally fold your hands in front of your stomach, with dignified posture and full spirit
(2) pull the chair to give up the seat
the waiter should assist the usher to arrange the guests to take a seat, and pay attention to the female guests first and then the male guests when pulling the chair
(3) if the guest needs to undress, help the guest hang up the clothes
(4) ring meal service
pass the towel from the right side of the guest and say "Sir / miss, please use the towel". Then ask the guest, "what kind of tea would you like to drink? We have flower tea, oolong
2. Increase or decrease the tableware
3. Pour tea:
put the cup and saucer on the tray, pour the tea until it is eight minutes full, and hand it to the guest from the right side
4. Remove the napkin and chopsticks cover:
untie the napkin and gently put it on the guest's legs. If the guest leaves temporarily, fold the napkin into a triangle and put it flat on the right side of the table
5. Serve seasoning for guests:
take the seasoning dish to the tray and pour it
6. Take up the towel:
put the towel clip into the tray one by one and take it away (it can be done together with item 5)
7. Order:
introce the menu:
after a moment, the guest comes forward and asks with a smile: "Sir / madam, can I order now?"
"what would you like to order, sir / miss?"“ We have ××× The food is very good. There are special varieties today ××× Would you like to have a try? " If the guest's order is not available, he / she should be sorry and say, "I'm sorry" and suggest ordering other similar dishes
promotion of qinpin:
promotion of the same dish
when ordering dishes and drinks, repeat them to the guests and ask if there are any mistakes or omissions
8. Take back the menu and wine list:
the foreman and usher will put them on the reception desk for standby
9. Placing an order:
when placing an order, the first is delivered to the cashier; The second shall be sealed by the cashier and handed over to the wine bar or the kitchen by the caterer as the voucher for taking drinks and dishes; The third is used by the runner. This can be kept
10. According to the table number on the order, the drinks and drinks can be delivered to each guest accurately on the tray
11. The first course should not keep the guest waiting for more than 10-15 minutes at most. If the time is longer, you should say "sorry" to the guest in time to apologize. If the guest is in an emergency, be sure to contact the kitchen and serve as soon as possible
12. When serving, politely say to the guest, "I'm sorry to have kept you waiting."
13. Serving order:
cold dishes, hot dishes, staple food or snacks, sweets, fruits
for each previous course in each dining room, the waiter in the dining room should cancel one course on the third sheet. Pay attention to the name of dishes when you go on stage
14. When serving the last dish, take the initiative to tell the guest, "Sir / madam, your dish is ready", and ask if the guest wants to add anything
15. After the dishes are served, pass the introction card of desserts and fruits to the guests to introce all kinds of desserts and fruits< (1) if there are two or more cigarette ends in the ashtray, they should be replaced immediately< (2) remove the empty dishes, soup bowls and wine bottles< (3) replace the bone discs in time< (4) add drinks and drinks in time
waiters should be responsive, responsive, kind-hearted, friendly in language and attentive in service. They should meet the requirements of customers before they speak. Pay attention to the guest's situation at any time and deal with the emergency in time
17. Remove dishes and tableware:
dishes: only with the consent of the guest can they be removed (except for empty dishes). When the guest agrees, the silverware, glassware and tableware should be removed one by one on the right side of the guest
and then the tableware should be removed
18. Serve hot tea:
provide tea service (with cup tea)
19. Serve desserts and fruits
serve desserts
serve fruits: before serving fruits, you should pay attention to the variety of fruits, such as bone plate, knife, fork, spoon, etc The knife is on the right,
the fork is on the left)
20. Hand over a small towel
21. Check out:
when checking out, use the check-out clip and say politely on the right side of the guest: "thank you, Mr. / MS ×××
yuan "pay attention to the collection and change, and check the money face to face
22. Pull the chair to see off the guests:
thank the guests, send them to the door of the restaurant, welcome them to visit again, and remind them not to leave out their belongings in the restaurant
(5) check the end of the meal
1. After the guests leave, they should check whether there are burning cigarette ends and whether there are leftovers
2. Remove the tableware:
(1) first, tidy the dining chairs to keep the restaurant clean and uniform
(2) first collect napkins and small towels, then silver, glassware and tableware
3. Clean up the site, rearrange the environment, and restore the original restaurant
4. Prepare tableware:
try to address the guest's surname ring the service. Working rules of the dining room:
1. Preparation before meals:
(1) dress as required, arrive at the post on time, and accept the work assignment of the foreman
(2) get the tableware, utensils and all kinds of food
2. Have the spirit of making more contributions to the hotel, continuously improve the management and keep improving the business
3. Formulate the service standards and working proceres of the restaurant
4. Carry out regular business training for subordinates, continuously improve their business quality and service skills, and master their ideological trends
5. Be warm-hearted and modest, properly handle customer complaints, continuously improve service quality, strengthen on-site supervision, adhere to the front-line command ring business hours, and timely find and correct problems in service. Establish a good relationship with the guests, and pass the guest's opinions on food to the chief chef, so as to improve the work
6. Strictly manage the equipment, materials, utensils, etc. of the restaurant, so as to ensure the consistency between the account and the material, and maintain the specified intact rate
7. Keep the tableware and utensils clean and keep the environment clean
8. Do a good job in restaurant safety and fire prevention
9. Do a good job in work log, shift handover, work plan and work summary
job responsibilities of the Foreman:
1. Accept the assignment of the restaurant supervisor and be fully responsible for the work of the team
2. Set an example, have a strong sense of responsibility and dare to manage
3. Assist the restaurant supervisor to formulate the service standards and working proceres of the restaurant
4. Command and arrange human resources reasonably, and manage the work shifts of the staff
5. Check the attendance of the staff in the shift, whether the preparation work is qualified and ready, and check and register the work and discipline of the waiters on that day, and report to the supervisor in time
6. Handle the problems and customer complaints ring the service, and report to the restaurant supervisor
7. Cooperate with the restaurant supervisor to conct business training for subordinates, and continuously improve their professional knowledge and service skills
8. Do a good job in keeping the items of the team and the hygiene of the restaurant
9. Keep an eye on the trend of guests at any time, and supervise the staff to be proactive, warm and polite
10. Ask the waiters to be familiar with the characteristics of dishes and be good at promoting dishes and drinks
11. Complete the temporary tasks assigned by the restaurant supervisor
12. Be responsible for writing work diary and completing handover proceres
responsibilities of the usher:
1. Keep abreast of the table reservation and the restaurant service task list, and arrange the table
2. Accept temporary reservation
3. Be responsible for the reception of the guests who come to the restaurant
4. Keep clean and tidy and do not leave the post without permission
5. According to different guests, arrange their favorite table reasonably
6. Answer questions about food and hotel facilities raised by guests, collect relevant opinions and report to the restaurant supervisor in time
7. Politely refuse non dining guests to visit the restaurant and guests who are not well dressed to eat in the restaurant
8. Keep the area clean and make all preparations
9. When the restaurant is full, explain politely to the guests. And warmly contact or introce the guests to other restaurants of the hotel
job responsibilities of waiters:
1. According to the specifications and standards, arrange the dining room and table, and prepare for the meal
2. Ensure that the tableware and glassware used are clean, sanitary, bright and free of gaps. Tablecloth, napkin clean, straight, no damage, no stain
3. Welcome the guests to the table according to the service proceres, assist the guests to order, and introce the special or seasonal dishes to the guests
4. Keep clean and tidy, and do not leave without permission
5. Patrol the desk frequently, provide various services according to the proceres, remove the tableware in time, and change the tobacco cups frequently. Good at selling drinks
6. After the meal, do a good job in cleaning the restaurant
7. Be familiar with the contents of meal and liquor brand, such as the method of making food, etc
8. Finish the meal well
job responsibilities of the food runner:
1. Clean the tableware and utensils before business to ensure that they are easy to use
2. Prepare the ingredients and utensils of various dishes before the meal, and actively cooperate with the chef before the meal
3. Understand the characteristics, names and service methods of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk
4. Know how to settle accounts and keep orders properly for review
5. Assist the front desk staff in pre meal preparation, after meal service and after meal finishing
6. Assist the chef to control the quality of dishes, such as the shape of dishes, the degree of hot and cold, etc
7. Assist the front desk attendant to communicate with the front and back office. Chinese restaurant service specifications and service proceres loose meal operation proceres
(1), loose meal service requirements
1. Understand the varieties of the day (such as soup, seafood, seasonal dishes, desserts, fruits, special introction, GuQing)
2. Preparation: (soy sauce, pepper, boiled water, order menu, hot towel, tray, etc.)< (2) check before meals
1. Attend the regular pre shift meeting and follow the work arrangement of the day
2. Check the appearance
3. Table decoration:
the tableware is neat, placed uniformly, clean and without gap, and the tablecloth and mouth cloth are not damaged or stained
4. Table and chair furnishings:
the chair is clean and free of st, the chair surface is free of stains, and the table and chair are aligned horizontally and vertically or form a pattern
5. Worktable:
the dining cabinet and tray should be arranged in a neat and unified way, and the dining cabinet should be arranged in a neat and non skew way
6. Check the flowers and plants
7. Check the ground< (3) welcome guests
1. Usher
when the guests enter the restaurant, the usher will bow (about 30 ℃)
warmly ask the guests: "welcome to Mr. / Ms. how many of you“ Good morning/Good afternoon/Good evening welcome, Sir/Miss, Hom many”
after taking the guest to the seat, please pull the chair, pass the menu to the guest with both hands, and say, "here is our menu, sir / miss."“ Mr & Mrs here is your menu.
the tone is cordial, which makes the guests feel respected
2. Restaurant attendants
(1) stand to welcome guests
five minutes before the meal, wait for the meal to meet the guests in their own posts, stand upright, do not rely on any objects, do not cross your feet, and naturally fold your hands in front of your stomach, with dignified posture and full spirit
(2) pull the chair to give up the seat
the waiter should assist the usher to arrange the guests to take a seat, and pay attention to the female guests first and then the male guests when pulling the chair
(3) if the guest needs to undress, help the guest hang up the clothes
(4) ring meal service
pass the towel from the right side of the guest and say "Sir / miss, please use the towel". Then ask the guest, "what kind of tea would you like to drink? We have flower tea, oolong
2. Increase or decrease the tableware
3. Pour tea:
put the cup and saucer on the tray, pour the tea until it is eight minutes full, and hand it to the guest from the right side
4. Remove the napkin and chopsticks cover:
untie the napkin and gently put it on the guest's legs. If the guest leaves temporarily, fold the napkin into a triangle and put it flat on the right side of the table
5. Serve seasoning for guests:
take the seasoning dish to the tray and pour it
6. Take up the towel:
put the towel clip into the tray one by one and take it away (it can be done together with item 5)
7. Order:
introce the menu:
after a moment, the guest comes forward and asks with a smile: "Sir / madam, can I order now?"
"what would you like to order, sir / miss?"“ We have ××× The food is very good. There are special varieties today ××× Would you like to have a try? " If the guest's order is not available, he / she should be sorry and say, "I'm sorry" and suggest ordering other similar dishes
promotion of qinpin:
promotion of the same dish
when ordering dishes and drinks, repeat them to the guests and ask if there are any mistakes or omissions
8. Take back the menu and wine list:
the foreman and usher will put them on the reception desk for standby
9. Placing an order:
when placing an order, the first is delivered to the cashier; The second shall be sealed by the cashier and handed over to the wine bar or the kitchen by the caterer as the voucher for taking drinks and dishes; The third is used by the runner. This can be kept
10. According to the table number on the order, the drinks and drinks can be delivered to each guest accurately on the tray
11. The first course should not keep the guest waiting for more than 10-15 minutes at most. If the time is longer, you should say "sorry" to the guest in time to apologize. If the guest is in an emergency, be sure to contact the kitchen and serve as soon as possible
12. When serving, politely say to the guest, "I'm sorry to have kept you waiting."
13. Serving order:
cold dishes, hot dishes, staple food or snacks, sweets, fruits
for each previous course in each dining room, the waiter in the dining room should cancel one course on the third sheet. Pay attention to the name of dishes when you go on stage
14. When serving the last dish, take the initiative to tell the guest, "Sir / madam, your dish is ready", and ask if the guest wants to add anything
15. After the dishes are served, pass the introction card of desserts and fruits to the guests to introce all kinds of desserts and fruits< (1) if there are two or more cigarette ends in the ashtray, they should be replaced immediately< (2) remove the empty dishes, soup bowls and wine bottles< (3) replace the bone discs in time< (4) add drinks and drinks in time
waiters should be responsive, responsive, kind-hearted, friendly in language and attentive in service. They should meet the requirements of customers before they speak. Pay attention to the guest's situation at any time and deal with the emergency in time
17. Remove dishes and tableware:
dishes: only with the consent of the guest can they be removed (except for empty dishes). When the guest agrees, the silverware, glassware and tableware should be removed one by one on the right side of the guest
and then the tableware should be removed
18. Serve hot tea:
provide tea service (with cup tea)
19. Serve desserts and fruits
serve desserts
serve fruits: before serving fruits, you should pay attention to the variety of fruits, such as bone plate, knife, fork, spoon, etc The knife is on the right,
the fork is on the left)
20. Hand over a small towel
21. Check out:
when checking out, use the check-out clip and say politely on the right side of the guest: "thank you, Mr. / MS ×××
yuan "pay attention to the collection and change, and check the money face to face
22. Pull the chair to see off the guests:
thank the guests, send them to the door of the restaurant, welcome them to visit again, and remind them not to leave out their belongings in the restaurant
(5) check the end of the meal
1. After the guests leave, they should check whether there are burning cigarette ends and whether there are leftovers
2. Remove the tableware:
(1) first, tidy the dining chairs to keep the restaurant clean and uniform
(2) first collect napkins and small towels, then silver, glassware and tableware
3. Clean up the site, rearrange the environment, and restore the original restaurant
4. Prepare tableware:
try to address the guest's surname ring the service. Working rules of the dining room:
1. Preparation before meals:
(1) dress as required, arrive at the post on time, and accept the work assignment of the foreman
(2) get the tableware, utensils and all kinds of food
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