Restaurant waiters usually need to arrange seats for customers and respond to customers' needs in time. In the past year, as restaurant waiters, what have we gained and lost? The following is the "Personal annual work summary of Restaurant Waiter" compiled by me for everyone, for reference only. Welcome to read it. Annual work summary (1) as a waiter in a restaurant

XX was a year of self-challenge. I will try my best to correct the shortcomings in my work in the past year and do a good job in the new year. In the past year, with the care of my leaders and the enthusiastic help of my colleagues, I have made necessary achievements in my work through my unremitting efforts, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful and happy in the past year, but it doesn't matter. It's the past. What we should strive for is the future. Many people say that my personality has changed, I believe. I am really satisfied. There are many things pressing me, but I still persist in it. My life and emotions are the same. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs, twists and turns and difficulties again and again. Sometimes I really cherish me. I always wonder what I did wrong and why? I also cheer myself up again and again and stand up again and again. I am thinking that even without me, the earth will turn around and things will be solved the same. I don't want to be a weak person or a coward. My fate is in my own hands. I believe that tomorrow will be better, hello, I am good and everyone will be fine.

The work is summarized as follows:

1. Training

1. Tray essentials and room delivery process.

2. All departments of large, medium and small banquets help explain the relevant knowledge of running vegetables.

3. Training and supervision of hotel related systems.

4. Safety awareness related to food delivery.

5. Learn how to make sauces for this team.

2. Management

1. The superior is the model of the subordinate, and I always insist on setting an example, so my team is very United.

2. I am the same to anyone, and I do things fairly, justly and openly.

3. People-oriented, multi-faceted management methods of people's personalities.

4. In XX, the number of people leaving the company was XX, and in XX, the number of people leaving the company was XX, which was a relatively stable year.

3. As myself, I am responsible for the dish delivery

1. I am responsible for the sauce operation on the dining room surface.

2. Corresponding output and control of dish delivery.

3. Coordination of food delivery personnel.

4. Several points in operation

1. Shortage of manpower leads to the deformation of dishes when they are busy, which cannot reflect the essence of our company.

2. Due to the prosperity of the country, modern young people are all treasures, less and less able to work, and more and more spoiled by their parents. They only pursue money and don't understand empathy for others. It's really hard for me to be this day!

3. Why can't we recruit people? This is a problem that needs to be solved in time.

4. What is establishment, development, progress, improvement, management, management, maintenance and stability?

5. I hope the superior can understand the staffing of other food delivery personnel in the same industry.

5. What our team did this year was not in place

1. Some employees were not polite and courteous, and gfd was not in place.

2. Sometimes the relevant standards are not followed.

3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in inadequate supervision.

In a word, XX year takes this day as a starting point, a new goal and a new challenge. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our hotel a prosperous business and abundant financial resources! I wish all the leaders to March forward bravely in the journey of work and smooth sailing on the runway of life, and I wish all colleagues to continue to write new glories in life in the new year! Personal annual work summary (2)

From this catering waiter, I changed my negative idea that being a dry catering waiter has no future; I have established the idea of doing what I do and loving what I do, and I understand that whether a person can make a difference lies not in what kind of occupation he is engaged in, but in whether he does his best to do his job well. Have my working will and correct my working attitude; Understand the qualities that a successful waiter should have, so as to enhance my professional awareness, and I am determined to be an ideal, ethical, knowledgeable and disciplined qualified waiter

I have learned the principle of serving guests; Procedures for serving guests; Working rules in service; Banquet dish-making procedure; The skill of tray and the walking pace of end support; Precautions for paving and setting tables; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling dishes; Basic methods, procedures and general knowledge of drinking water; Dealing with guest complaints and corresponding skills for service emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, catering hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter.

in this part-time job as a waiter, I have summed up what I need to be an excellent waiter.

1. Love your job

When you love your job, you will do your job happily and easily. We want people who eat to get health, energy and good service. You may do ordinary work differently. And the people that enterprises need most are people who love their jobs.

Second, get familiar with work standards and methods quickly

In order to win in the fierce competition, we must be able to put into work and be competent as soon as possible to improve work efficiency.

Third, be diligent.

Catering work is mainly at hand, usually not too heavy, and it will not be exhausted if you do more. So we should be diligent in our legs, eyes, hands and hearts. Take the initiative to work, take the initiative to find a job. The saying "Nothing is difficult in the world" tells a profound truth, as long as you are diligent and successful, the door will be open for you. Work experience of restaurant waiters

Fourth, have self-confidence

Compared with money, power and background, self-confidence is the most important thing. Self-confidence can help people overcome all kinds of obstacles and difficulties, and believe that self is beautiful.

5. Learn to be a person

Being a person is a person who is dedicated, grateful, helpful and professional ethics. Being a person in good faith and doing things seriously will lead to more successful career

6. Responsibility

is to focus on the interests of the company and be responsible for one's own job; Is responsible for the guests, to bring quality products and services to the guests; It means "respect is absent". Even if no one is supervising you, you will do a good job seriously. This is the performance of your duties.

VII. Dealing with unfairness at work with a normal mind

There is no absolute fairness at work, and opportunities are always equal in front of hard workers. Without the necessary potential to bear setbacks, how can we provoke the girders in the future?

VIII. Teamwork

Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises is composed of various divisions of labor, which requires the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.

This part-time job has given me a very profound experience. I think everything we do is to make a little progress every day: every little makes a mickle, and many successful people accumulate a little to make a big difference. Innovating a little every day is moving towards; Doing a little more every day is heading for a bumper harvest; A little progress every day is towards success. Annual work summary (3)

With the further establishment and improvement of market regulations and rules, the catering market in China in the fierce competition will follow international rules, and the market will be further planned and purified. China's existing 11,111 catering enterprises and the turnover of nearly XX billion will continue to increase, and China's catering market has great potential. In the future, the catering industry will continue to develop rapidly and the scale of the industry will continue to expand. At the same time,

the market competition will be more intense, and the trend of market segmentation will make the characteristics and individualization of enterprises more obvious, and the focus of competition will be more concentrated on the innovation potential, management means, management level and talent guarantee.

according to the data analysis released by XX Department of XX Society on XX month, XX day, China's per capita catering consumption expenditure is expected to reach XX yuan in XX year, and the catering market will continue to grow at a high speed of about XX%, and the annual retail sales is expected to reach XX billion yuan, showing four major development trends.

First, catering consumption will continue to develop vigorously. At present, China's per capita catering consumption has just reached $ XX, which still has much room for development compared with $ XX in the United States and $ XX in France.

At present, the main consumer demand of catering industry still comes from urban residents, but the huge market of rural catering has not really started. The huge rural catering market will bring broad development space for China's catering economy.

Second, the socialization of catering will drive the diversification of consumption patterns. In recent years, business transactions, exhibition activities, home consumption, business and personal travel, leisure and entertainment have all become the driving forces of catering consumption. The consumption demand of catering industry will continue to expand, and the corresponding consumption categories will break through the traditional category of meals, showing a trend of convenience, diversification and modernization.

Third, the change of management mode will activate the catering market. Modern management methods such as chain operation, network marketing, centralized procurement and unified distribution will be effectively used in the catering industry. Some local home-cooked dishes, snack streets, food squares, and Chinese and Western fast food are everywhere, and their business is booming.

Fourth, the expansion of service connotation will promote the sustainable development of catering consumption. The catering industry will carefully adjust the industrial and product structure, expand the hot spots of catering consumption, and strengthen the humanized development of service connotation. With community catering as the carrier, it is more convenient and beneficial to the people, and vigorously advocates healthy consumption, safe consumption, green consumption, environmental protection consumption, scientific consumption and economical consumption.

the development of all enterprises is inseparable from the cultivation of talents. XX has been paying attention to team building for a long time, and has set up an efficient learning team with broad vision and strong enterprising spirit, which makes the goal of

XX more ambitious and the pace of progress more steady, laying a solid foundation for the development of the enterprise. Our good XX team has set the grand goal of making XX go out of XX, out of XX, towards XX and towards the world!

XX has a strong mission of "making more people healthy and happy" and "making the world full of love", and I will fight for this mission all my life! "Everything is possible!" We look forward to the realization of our dreams

After more than XX years of operation, XX has entered a mature development path. In order to better strive to build a service brand and further establish the purpose of "healthy life and joy transfer". Over the past XX years, the company has taken politeness and standardization activities as the breakthrough point, "untrained employees are the loss of the company" and "quality is the life of hotel products" as the entry point, paid close attention to the training and education of XX employees, strengthened the quality of the staff and continuously improved the service level.

Time flies, and I have spent XX months happily in XX. Work hard and enjoy life-it is my consistent principle, and I hope I can bring my happiness to my customers and infect my colleagues there.

There, I learned and advocated how to do a good job in quality service, and I must master seven elements:

1. Smile. In the daily business process of XX, every employee is required to treat guests with a sincere smile, which should be unaffected by factors such as time, place and mood, and not limited by conditions. Smile is the most vivid, concise and direct welcome word.

2. Proficiency requires employees to be proficient in every aspect of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems and improve their service skills and skills. "A journey of a thousand miles begins with a single step". If you want to master your own business, you must have a good training class, and constantly sum up your experience in actual operation, learn from each other's strengths, and be proficient in many skills, so that you can be comfortable in service, which plays an important role in improving XX's service quality and work efficiency, reducing costs and enhancing competitiveness.

3. Be ready to serve the guests at any time. In other words, it is not enough to have a sense of service, so it is necessary to prepare in advance. Preparation includes mental preparation and behavior preparation. As the preparation, it must be done well in advance. For example, before the guests arrive, make all the preparations well and be in a state of being able to serve them at any time without being in a hurry.

4. Paying attention means treating every guest as "God" and not neglecting the guests. Employees sometimes tend to ignore this link, and even have negative service phenomenon. This is because employees see that they dress casually, spend less, and feel no style. In real life, the richer people are, the more casual they are about clothes, because they are confident. And clothes can't represent the wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and treat every guest well and let them spend willingly. We should remember that "guests are our parents".

5. Exquisiteness is mainly manifested in being good at observing, guessing the psychology of the guests, predicting the needs of the guests, and bringing them to the service in time. Even before the guests ask for it, we can do it for the guests, making them feel more cordial. This is what we call advanced consciousness.

6. To create a warm atmosphere for the guests, the key lies in emphasizing the environmental layout and friendly attitude before service, mastering the guests' hobbies and characteristics, creating a "home" feeling for the guests and making them feel at home in XX.

7. Sincere hospitality is the virtue of the Chinese nation. When the guests leave, employees should sincerely invite them to come again through appropriate language, so as to leave a deep impression on them. At the moment, the competition is service competition, quality competition, and personalized catering industry is particularly fierce. The importance of service is self-evident. We must use all kinds of high-quality services to form our own service advantages, so as to create higher customer satisfaction in the fierce market competition and make XX invincible!

Team spirit is required in every profession, and it is the same in XX. When business is busy, colleagues can understand each other and Qi Xin can share the troubles. Usually, there are also tricky customers. If one person is in trouble, other colleagues will go up in time to adjust the dispute so that the situation is no longer bad. Everyone has a clear division of labor and hard work, and truly achieved the effect of a hero and three gangs in action.

In normal times, I also chat with customers to find out their favorite tastes and recommend new dishes to satisfy them. In this way, there are more repeat customers, allowing customers to recommend friends and improve the consumption rate.

after that, I will also make some summaries, which will accumulate over time and make my service more understandable and liked by customers.

as a service person, you will also encounter some setbacks and helplessness. Some people will feel small.