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(2016年)矫正社会工作者小林针对有些矫正对象因长期服刑不适应出狱后的生活这一问题，为其开办了以“生活适应”为主题的小组。在小组过程中，小林模拟西餐厅的情境，让服务对象分别扮演“主厨”“侍应生”与“顾客”，尝试体验不同的角色的感受和需求，以提升服务对象的人际交往能力。小林的上述做法回应了服务对象的（ ）需求。
A.再社会化
B.正常家庭生活
C.基本生存保障
D.就业权益保障
相关热点： 侍应生
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共用题干A Trainee Waiter
I was to be a trainee waiter（实习侍应生）at the restaurant. There are 50 waiters. Trainee waiters and waiters work as a team. The waiter is the front man,taking orders,chatting to the customers;the trainee,rather less glamorously,runs to the kitchen to bring up the orders and assist in serving them at the table.Although the trainee will actually do more physical work,they share the tips equally.All in all this is fair,as it must be pointed out that the senior waiter is actually responsible for keeping a running account of the bills and if he makes a mistake,or undercharges,the fine will be taken from his earnings.
I reported for work at 1 1 a. m. That may sound like a relaxed time to start the day,but the hours,I was soon to learn,are hell.The last client at lunchtime may not leave until 4 p.m.,or later,and the evening shift starts at 6 p.m. What can you do in the 2 hours,especially if you don't happen to live in central London?I used to live a bit far,so once or twice,I didn't get home until 5 p.m.
The trainee takes orders from the table down to the kitchen.He places the order for hot food under the nose of the chef who is shouting out orders to the cooks,while orders for cold dishes and salad go to a separate counter,and desserts are from yet another area. The kitchen is two flights of stairs away from the restaurant. The trainee then comes up to see if any more orders have been taken while the previous one is being prepared.At the same time,dishes have to be cleared or put on the table, glasses refilled,and somehow there always seems to be a new table with six or eight new orders to be filled.
Hell,I rather imagine,is like the kitchen of that restraint. Yelling chefs,endless banging of pots,men with red shinning faces,and trays with loads heavy enough to break your wrists.And running. Always running. Up and down,down and up.And since everyone is running,and always with loaded trays,you need to go to the gym to keep physically strong. However,the problem is still about time.I'm totally exhausted after work,and all I want at that time is to go to bed immediately and sleep for more than 8 hours continuously.I tried to budget my time wisely,but my plan always ended with failure.
Now,I become more rational.Instead of going to gym,and being worried for wasting my membership fee if I happen to have no time to go to the gym for a whole week,I walk home every day from work.It is cheap,and,what is more important,flexible.My home is only two blocks away from the restaurant,which makes it possible. Thank Goodness,the security of that district is always good, so I'm not running any risk of being robbed on my way home at night. Orders for hot food,cold dishes and dessert go to different counters.A:Right B:Wrong C:Not mentioned
I was to be a trainee waiter（实习侍应生）at the restaurant. There are 50 waiters. Trainee waiters and waiters work as a team. The waiter is the front man,taking orders,chatting to the customers;the trainee,rather less glamorously,runs to the kitchen to bring up the orders and assist in serving them at the table.Although the trainee will actually do more physical work,they share the tips equally.All in all this is fair,as it must be pointed out that the senior waiter is actually responsible for keeping a running account of the bills and if he makes a mistake,or undercharges,the fine will be taken from his earnings.
I reported for work at 1 1 a. m. That may sound like a relaxed time to start the day,but the hours,I was soon to learn,are hell.The last client at lunchtime may not leave until 4 p.m.,or later,and the evening shift starts at 6 p.m. What can you do in the 2 hours,especially if you don't happen to live in central London?I used to live a bit far,so once or twice,I didn't get home until 5 p.m.
The trainee takes orders from the table down to the kitchen.He places the order for hot food under the nose of the chef who is shouting out orders to the cooks,while orders for cold dishes and salad go to a separate counter,and desserts are from yet another area. The kitchen is two flights of stairs away from the restaurant. The trainee then comes up to see if any more orders have been taken while the previous one is being prepared.At the same time,dishes have to be cleared or put on the table, glasses refilled,and somehow there always seems to be a new table with six or eight new orders to be filled.
Hell,I rather imagine,is like the kitchen of that restraint. Yelling chefs,endless banging of pots,men with red shinning faces,and trays with loads heavy enough to break your wrists.And running. Always running. Up and down,down and up.And since everyone is running,and always with loaded trays,you need to go to the gym to keep physically strong. However,the problem is still about time.I'm totally exhausted after work,and all I want at that time is to go to bed immediately and sleep for more than 8 hours continuously.I tried to budget my time wisely,but my plan always ended with failure.
Now,I become more rational.Instead of going to gym,and being worried for wasting my membership fee if I happen to have no time to go to the gym for a whole week,I walk home every day from work.It is cheap,and,what is more important,flexible.My home is only two blocks away from the restaurant,which makes it possible. Thank Goodness,the security of that district is always good, so I'm not running any risk of being robbed on my way home at night. Orders for hot food,cold dishes and dessert go to different counters.A:Right B:Wrong C:Not mentioned
共用题干A Trainee Waiter
I was to be a trainee waiter（实习侍应生）at the restaurant. There are 50 waiters. Trainee waiters and waiters work as a team. The waiter is the front man,taking orders,chatting to the customers;the trainee,rather less glamorously,runs to the kitchen to bring up the orders and assist in serving them at the table.Although the trainee will actually do more physical work,they share the tips equally.All in all this is fair,as it must be pointed out that the senior waiter is actually responsible for keeping a running account of the bills and if he makes a mistake,or undercharges,the fine will be taken from his earnings.
I reported for work at 1 1 a. m. That may sound like a relaxed time to start the day,but the hours,I was soon to learn,are hell.The last client at lunchtime may not leave until 4 p.m.,or later,and the evening shift starts at 6 p.m. What can you do in the 2 hours,especially if you don't happen to live in central London?I used to live a bit far,so once or twice,I didn't get home until 5 p.m.
The trainee takes orders from the table down to the kitchen.He places the order for hot food under the nose of the chef who is shouting out orders to the cooks,while orders for cold dishes and salad go to a separate counter,and desserts are from yet another area. The kitchen is two flights of stairs away from the restaurant. The trainee then comes up to see if any more orders have been taken while the previous one is being prepared.At the same time,dishes have to be cleared or put on the table, glasses refilled,and somehow there always seems to be a new table with six or eight new orders to be filled.
Hell,I rather imagine,is like the kitchen of that restraint. Yelling chefs,endless banging of pots,men with red shinning faces,and trays with loads heavy enough to break your wrists.And running. Always running. Up and down,down and up.And since everyone is running,and always with loaded trays,you need to go to the gym to keep physically strong. However,the problem is still about time.I'm totally exhausted after work,and all I want at that time is to go to bed immediately and sleep for more than 8 hours continuously.I tried to budget my time wisely,but my plan always ended with failure.
Now,I become more rational.Instead of going to gym,and being worried for wasting my membership fee if I happen to have no time to go to the gym for a whole week,I walk home every day from work.It is cheap,and,what is more important,flexible.My home is only two blocks away from the restaurant,which makes it possible. Thank Goodness,the security of that district is always good, so I'm not running any risk of being robbed on my way home at night. I walk home every night only for the purpose of saving money.A:Right B:Wrong C:Not mentioned
I was to be a trainee waiter（实习侍应生）at the restaurant. There are 50 waiters. Trainee waiters and waiters work as a team. The waiter is the front man,taking orders,chatting to the customers;the trainee,rather less glamorously,runs to the kitchen to bring up the orders and assist in serving them at the table.Although the trainee will actually do more physical work,they share the tips equally.All in all this is fair,as it must be pointed out that the senior waiter is actually responsible for keeping a running account of the bills and if he makes a mistake,or undercharges,the fine will be taken from his earnings.
I reported for work at 1 1 a. m. That may sound like a relaxed time to start the day,but the hours,I was soon to learn,are hell.The last client at lunchtime may not leave until 4 p.m.,or later,and the evening shift starts at 6 p.m. What can you do in the 2 hours,especially if you don't happen to live in central London?I used to live a bit far,so once or twice,I didn't get home until 5 p.m.
The trainee takes orders from the table down to the kitchen.He places the order for hot food under the nose of the chef who is shouting out orders to the cooks,while orders for cold dishes and salad go to a separate counter,and desserts are from yet another area. The kitchen is two flights of stairs away from the restaurant. The trainee then comes up to see if any more orders have been taken while the previous one is being prepared.At the same time,dishes have to be cleared or put on the table, glasses refilled,and somehow there always seems to be a new table with six or eight new orders to be filled.
Hell,I rather imagine,is like the kitchen of that restraint. Yelling chefs,endless banging of pots,men with red shinning faces,and trays with loads heavy enough to break your wrists.And running. Always running. Up and down,down and up.And since everyone is running,and always with loaded trays,you need to go to the gym to keep physically strong. However,the problem is still about time.I'm totally exhausted after work,and all I want at that time is to go to bed immediately and sleep for more than 8 hours continuously.I tried to budget my time wisely,but my plan always ended with failure.
Now,I become more rational.Instead of going to gym,and being worried for wasting my membership fee if I happen to have no time to go to the gym for a whole week,I walk home every day from work.It is cheap,and,what is more important,flexible.My home is only two blocks away from the restaurant,which makes it possible. Thank Goodness,the security of that district is always good, so I'm not running any risk of being robbed on my way home at night. I walk home every night only for the purpose of saving money.A:Right B:Wrong C:Not mentioned
[单选]周杰伦的职业生涯一、职业培育期：周杰伦小时候学习却不尽如人意，但从小对音乐就有着独特的敏感。高中联考时，周杰伦抱着试试的心理考上了淡江中学音乐班。在高中时代选择读音乐班，是周杰伦的一个很重要的职业规划。在音乐班的氛围里，让他的音乐天赋很顺利地从个人兴趣发展成社会技能，而没有被埋没。二、职业适应期：由于偏科严重，周杰伦没有考上大学。是先择业还是先就业？周杰伦选择了在一个餐厅做侍应生――先生存，再谋发展。一次，周杰伦偷偷地试了试大堂的钢琴，他的琴声震惊了所有人，于是周杰伦慢慢开始有了公众演奏的机会。如果周杰伦当初坚持寻找自己喜欢的完美工作：唱歌。那么，没有经济支持和明确方向，他的音乐之路能坚持多久？毕业后最好的职业规划选择应该是：找一份自己能做的工作，同时，注意培养进入理想工作的能力，把理想工作作为长期目标来努力。三、职业发展期：1997年9月，周杰伦的表妹瞒着他，偷偷给他报名参加了吴宗宪主持的娱乐节目《超猛新人王》，周杰伦的演出惨不忍睹。但吴宗宪惊奇地发现这个头也不敢抬的人谱着一曲非常复杂的谱子，而且抄写得工工整整!他意识到这是一个对音乐很认真的人，于是请周杰伦任唱片公司的音乐制作助理。周杰伦创作的曲风奇怪，没有一个歌手接受。吴宗宪有意给他一些打击，当面告诉他写的歌曲很烂，并把乐谱揉成一团。然而，吴宗宪每天仍能惊奇地看到周杰伦把工整认真的新谱子放在桌上。他被这认真踏、实个沉默木讷的年轻人打动了，于是就有了周杰伦一举成名的专辑《JAY》。假设周杰伦从音乐班毕业后到某公司应聘，他在面试时的错误做法是（）
A．就座时抬头挺胸，目视前方
B．进门后主动和考官热情握手
C．不管面试是否顺利，结束时都答谢
D．等考官示意坐下时再坐到座位上，否则不坐
A．就座时抬头挺胸，目视前方
B．进门后主动和考官热情握手
C．不管面试是否顺利，结束时都答谢
D．等考官示意坐下时再坐到座位上，否则不坐