20 - the year quickly passed, in this year I strictly demanded their own, consciously fulfill the rules and regulations and do a good job as a cashier's duties, and conscientiously complete the leadership of the layout of each job, now to talk about my work experience:

a. Obedience to management. Learn with an open mind

As a cashier, the most important thing is to understand their responsibilities, under the leadership of the reasonable arrangements, and strive to complete the account of the business, and seriously learn business knowledge, whether it is the front desk cashier or catering cashier on behalf of the image of the -, behavior and conduct must be in line with the standards of the -, the requirements of the duties of the cashier and the work of discipline in mind, and humbly accept the leadership of their own criticism and staff suggestions, adhere to the leadership and the staff's recommendations, and adhere to the rules and regulations and do a good job of their duties. Employee suggestions, adhere to the leadership and colleagues to learn, take people's strengths to make up for their shortcomings, and strive to enrich themselves and improve themselves.

Second, pay attention to details, service first

Our work is directly in front of the guests, the cashier is the last link in the whole work, as a cashier we should keep in mind, to be 100% service, to think of the guests of the guests of the guests of the urgent, I keep in mind the words: service work is no small matter, everything should start from the details. It is this way, more for the guests to consider a little, their service quality will improve a little, a little accumulation, a little progress, not only confirms their own ability, but also for the cashier work to add color, try hard, the customer is God. Of course, the face of the guests inevitably make mistakes, but to learn customer service difficulties, encounter problems in a timely manner to report to the leadership, on the basis of principle and flexibility.

Third, respect for their work, respect for everyone

As a cashier I speak to the cashier to make a good cashier must have a positive, enthusiastic, proactive, thoughtful and patient mentality to serve every customer, in the work of the occasional encounter a lot of unpleasant things, but we must overcome, can not be in the work of the negative emotions, because not only make their mood bad at the same time, but also will be able to make the customer feel better. So that their mood is not good at the same time will also affect the guests in the service to the guests, we will encounter different guests every day, different guests have different temperaments, should be different for different guests we provide different services, the face of the guests always keep a smile on your face, to provide impeccable service to let the guests experience a sense of cordiality, like treating their own loved ones to treat the guests, to get the recognition of the guests, so that the is the success of the service.

Fourth, a clear goal, the right grasp

In the face of the cashier's work I told them to look at the work with the eyes of learning, not only to do their own work, but also to skillfully master the cashier's operating procedures and cashier's tools. To learn a lot of things, from the beginning of the work to set a direction for themselves, to what extent is to give themselves a perfect account, clear their goals, so that they are more aware of what they are doing and what they need to do next.

Fifth, keep up the good work, always create good results

No good individual, only a good team, each year will have each year's harvest, 20 - has come, I firmly believe that under the leadership of the leadership of our unity will usher in the year of the dragon and tiger leap. The above is my personal summary, I hope the leadership more valuable advice.

As a cashier's work experience 2

In this spring, full of color, full of vitality of the season, April 28 is a very ordinary day, but for me, this day should be said to be the most unforgettable day of my life, because it was last year at this time that I walked into the Wenfeng Group, and became a Wenfeng people, but also exactly the same day. Today last year - April 28, I was assigned to the mesa store, officially on duty.

Looking back on the year that has passed, I have a lot of feelings. When I first found this job, many people did not support, and even advised me to give up. Because the social form of the beauty salon industry seems to have some prejudice, but after a preliminary understanding of the company, I still insisted on it, because Wenfeng is a real international group, with a distinctive corporate culture, scientific management, the staff's high spirits, and full of enthusiasm for the work, and more importantly, Mr. Chen's charisma, the management of the art of proficient general knowledge, so that I admired! I was y attracted to Mr. Chen's personality, management art and profound knowledge. Let me really feel that Wenfeng is a school that can or may exercise me, which搭有我学不完的常识，学不尽的社会形态 Experience.

This year, the cashier's work in the financial system as well as the rules and regulations continue to improve, so I feel the burden on the body is getting heavier and heavier, more and more work assigned to us. I remember that our batch of only twenty days of actual practice on the job, and now the cashier has actually practiced more than two months still can not be on the job, which indicates that the quality of the cashier's quality requirements at the moment, not only to be skilled in the most basic business operations, but also the production of computer forms, the daily work should be careful, careful and careful, careful, careful and careful. Although the improvement of the system has increased our pressure, but also standardized the work in the accounts.

I think the most profound is to say that the daily expenditure of the store this piece, as we all know, the original store accounts are very chaotic, a mess, no matter what kind of expenditure to get to the billing table can be reported, the cost has always been reduced to come. At this moment, the system standardized, can be reimbursed for the project clear review of invoices strictly, and the headquarters of the understanding of our difficulties, the general manager, the manager of the expenses incurred directly to the headquarters of the review and reimbursement, to avoid the conflict between us and the leadership of the division, not only for the store to save a lot of unnecessary expenses, reduce the cost of cost savings, increase the efficiency, but also more convenient for us to work in the store.

A year of cashier work, very ordinary, very hard, but I feel that I have made great progress, whether it is accounting knowledge, or hair and beauty industry management knowledge, have made great progress, and more importantly, I learned in the Wenfeng this group to do more, do things. I am very honorable today when the right choice.

At this moment, our cashier's team is getting bigger and bigger, the headquarters of our requirements are getting higher and higher, the competition is getting more and more fierce, the survival of the fittest is more obvious day by day, and the latecomer to the top, the blue is better than the blue, which warns me not to be satisfied with the recent situation, and do not want to move forward. Especially I work in the store, with the boss beside, surrounded by so many elites, with such a good learning premise, I have no reason not to study, not to go forward. Because the old master's teaching pushed me, the elites of the heroic infected me, I must be more exciting enthusiasm into the work, not only to do a good job, but also focus on improving their own 'comprehensive quality and charisma, rich in their own life experience, so that their own work and personal ability to work this year more on a new ladder.

Finally, let us *** with the wish Wenfeng tomorrow more and more beautiful!

As a cashier's work experience 3

I engaged in the supermarket cashier work is not too long, their own quality and business level from the actual requirements of the work there is still a certain gap, but I was able to overcome the difficulties, and strive to learn, correct work attitude, and actively to other colleagues to ask for advice and learning, can be practical, conscientious and do a good job! I can do a good job in a practical and conscientious way, and make my due contribution to the development of the supermarket. Now for their own work in the problems encountered to talk about their own experience and experience.

1, as a cashier dealing directly with cash, I think it is necessary to comply with the operating discipline of the supermarket

Cashier in the business body can not be with cash, so as not to cause unnecessary misunderstandings and the phenomenon of the possible private transfer of public funds. The cashier should not leave the cashier's desk during cashiering operations to avoid loss of money or causing dissatisfaction and complaints from customers waiting to settle their accounts. The cashier must not settle payments for his friends and relatives, so as not to cause unnecessary misunderstandings and possible cashier to take advantage of the convenience of the cashier's duties, to lower than the original price of the receipt of money to the cash register to the interests of the enterprise in order to benefit others for personal gain, or possible internal and external collusion of the phenomenon of "stealing. In the cash register, the cashier can not place any personal belongings.

Because the cash register at any time there may be customers to return the goods, or temporary decision not to buy the goods, if there are personal belongings are also placed on the cash register, it is easy to confuse with these goods, causing misunderstandings. The cashier should not open the cash register drawer at will to check the figures and count the cash. Randomly opening drawers can be both noticeable and unsafe, and can raise suspicions that the cashier is engaging in malpractice. Inactive checkout lanes must be chained off or individual customers may take advantage of the opportunity to take merchandise out of the supermarket without checking out. The cashier during the business not to read the newspaper and laugh, should always pay attention to the cash register and the line of sight of the situation in the store, in order to prevent and avoid the occurrence of abnormal phenomena unfavorable to the business. The cashier should be familiar with the goods on the store, especially the special goods, as well as the relevant business conditions, so that customers can ask questions at any time to make the right answer.

2, seriously do a good job bagging goods

The settlement of goods for the customer into the bag is a part of the cashier's work, do not think that the top work is the easiest but often due to the work is not done well, and make the customer return to spoil the fun. Bagging operation control procedures are: hard and heavy goods bottom bagging; square or rectangular goods into the bag of two cases, as a support; bottled or canned goods in the middle, so as not to be subject to external pressure and breakage; fragile goods or light bubble goods placed in the bag above; frozen products, soy products and other easy to get out of the water and meat, vegetables and other easy to flow out of the juice of the goods, the first should be bagged and put into the large shopping bag, or by the customer's consent is not put into a large shopping bag into the bag of goods can not be higher than the bag to avoid inconvenience to the customer to pick up, a bag of goods can not be loaded should be loaded into another bag; supermarkets in the promotional activities in the advertisement page or giveaways to confirm that it has been put into the bag. Bagging should be absolutely avoided is not a customer's goods into the same bag of phenomena; bags can not be loaded on the volume of oversized goods, to be tied with a rope to facilitate the customer to pick up; to remind customers to take away all the goods packaged into the bag, to prevent the occurrence of their forgotten goods at the checkout counter.

3, pay attention to the work procedures when leaving the cash register

When leaving the cash register, we must put the "pause cash" sign on the cash register; use the chain to stop the cash register channel; lock all the cash into the cash register drawer, the key must be taken away or handed over to the head of the shift for safekeeping; the reason for leaving the cash register and the time to come back to the nearest cashier. The reason for leaving the cash register and the time to come back to inform the neighboring cashier; before leaving the cash register, such as there are customers waiting for the settlement, can not immediately leave, should be polite attitude to ask the customer to pick up after the settlement of other cash registers; and waiting for customers to check out before you can leave.

The above is my actual work in a little idea, please leaders and colleagues to criticize and correct.

As a cashier's work experience 4

In the work, although I just act as an ordinary cashier's role, but my work is not just collect money so simple, which is also a series of complex procedures. In this year's work, I found that to be able to be comfortable doing a job, no matter whether the work is heavy, busy or idle, to use a positive attitude to complete each of our work, rather than because of the size of the proportion of the workload and to complain, because complaining is useless. What we need to do more is not to think too badly about things, but to keep a good mindset team every day. Because a happy mind will make us not feel tired and boring work.

I work hard to learn business knowledge, under the guidance of the training staff, I quickly familiarized with the basic situation of the restaurant and the cashier's post process, from theoretical knowledge to practical operation, from the front desk to the reception of the customer service, bit by bit, learning and accumulation, in a very short period of time, I have mastered the cashier should have the various business skills.

There have been mistakes in the work, it is the supervisor, the staff gave me encouragement again and again, so that I am more enthusiastic about the work, Mr. Milander said: young people are born to need encouragement. Personal Resume Yes, it is this encouragement time and time again so that I am brave in the work of breaking through the difficulties, and continue to make progress. From then on, in the minds of the leaders I have not so fragile, become very strong, because of my strong sense of responsibility and enthusiasm for work, got the affirmation of the higher leadership, let me come to ---- clubhouse internship, at first went to the special unaccustomed to all aspects of me feel no restaurant good. But after a period of practice, finally touched to eat the pain in the bitter, all for nothing, this admirable quote, after a period of hard work, the leaders of my evaluation is very good, let me take up the front desk reception of this important task, at that moment I was very happy, all the bitter. Tired are worth it, at the same time, I feel a lot of pressure, the leadership of me so valued, which is my trust, I think, I should work hard, do a good job I should do the responsibility, which is for me, and is a new challenge.

The internship year, so that I have an understanding of the management of the restaurant and the culture of the various, which makes me realize the deepest are:

First, the quality of service

For restaurants and other service industries, the quality of service is undoubtedly one of the core competitiveness of the enterprise is the lifeblood of the enterprise. A high level of service quality can not only leave a deep impression for the customer, to lay the foundation for its re-visit. And can make customers feel honored, for the enterprise to establish a good brand and image. At the same time, we know that the leadership of the restaurant attaches great importance to the improvement of service quality, even for our trainees, we must undergo a rigorous etiquette training before going on duty. Follow-up training and guidance to the old staff, and constantly improve and improve their business quality and level. Department managers and supervisors often say to us: "Your every move represents our company, and your image is our company's image", "Guests will never be wrong, and the wrong one will only be us", "Only sincere service, only in exchange for the guest's smile."

Second, the restaurant culture

The restaurant is ubiquitous in the service culture work summary, etiquette culture, regional culture, food culture, culture of relief, etc., where all the staff are masters, all the guests come to the restaurant will be more or less dependent on the restaurant and restaurant people, in addition to receiving services in the process of receiving culture or knowledge, they are still in the process of receiving services in the restaurant people to seek help when in trouble. seek help from the restaurant people when they encounter difficulties. Therefore, we can say that the restaurant is a place where culture and knowledge are everywhere. Thus, the people working here must be more knowledgeable, cultural and cultured. Guests in tasting a dish, and the ear is the waitress lady with a sweet voice to introduce the knowledge of the dish, including the origin, circulation, characteristics, new ideas, etc., not only adds to the fun of tasting the food, but also allows guests to receive some new knowledge and information, so that they feel from another level is not false.

In any corner of the restaurant are courteous service personnel, standardized operation, professional smile, humble demeanor, so that guests are not always subject to the culture of etiquette. Individuals in society will always be affected by the surrounding people, the so-called people in groups, etiquette culture not only makes the hotel quality to improve the quality of people, but also in a beneficial impact on the guests, enhance the quality of the whole society and the quality of culture. New to a place, the guests landed in the hotel, always can not wait to learn more about the local culture, customs, landscape features. Restaurant people should be very familiar with this, the restaurant is just a monolithic building, only in the context of the region, he has a heavy heritage, with a cultural background. For foreign guests, they come here or for the landscape features of the place, or for business office, basically will not rush to a separate accommodation. Therefore the restaurant needs to have a function that can provide guests with as much convenience as possible by virtue of its status as a landlord. For example, to introduce the local tourism resources, such as in the local business office in the path of the guidance. In this way, the restaurant really becomes a window between the place and the outside world. There is also a kind of culture called "relief culture", that is, to help guests to solve the problem of knowledge to provide the ability, the golden key culture is typical, satisfaction and surprise, to complete the impossible task.

Cashier in the restaurant is a more important position, it requires a strong sense of responsibility and good communication skills, and this is a lot of pressure for me, in the face of difficulties and pressure, I did not retreat, but to rise to the challenge, in the front of the cashier position of one year, I can now say that I can be able to handle the job, and I believe that in the future in the other similar work will also do better.

As a cashier's work experience 5

The front desk is the window of the bath service. My position is the front desk cashier, mainly responsible for the settlement of the accounts of the bath rooms, bath services, etc., for the bath operation plays a pivotal role. Here I would like to talk about a few years to engage in the cashier's experience.

First, welcome customers with a smile

Guests into the bath, see our warm smile, will have a sense of cordiality, in order to savor the feeling of home. Even in the checkout service work encountered some unpleasant things, if we are still greeted with a smile, I believe that the unreasonable guests also have no reason to lose their temper, the so-called "meet a smile, everything eliminated" Well!

Second, "anxious guests of the urgent, think of the guests of the idea."

Front desk staff will come into contact with different types of guests every day, for different types of guests we should provide different services, the service purpose is unchanged "guests as our God". The service principle is unchanged: "Treat the guest as our God". The service guideline: "Make the guest convenient is the highest guideline of the service, the guest's demand is the highest command of the service, and never say 'NO'". The regular guests of the bath, we provide polite and subtle service, first of all, to understand the habits of the guests, such as the guests generally in what time to check out, we can organize the accounts in advance, so that the guests come directly to check out of the checkout can be done, in this way, that is, to save time for the guests, but also to let the guests feel that we are quite valued in the bath, I believe that next time the guests to come to Jinan, we will still choose the guests to choose our Mingya.

Third, don't make promises to the guests that you are not sure about.

When the needs of the guests need to be completed by other departments or individuals with the assistance of the decision should be made after consultation, because the guests want to get an accurate answer. But in any case this does not mean that you can not want to do everything possible to solve the problem for the guest, the key is to let the guest understand that his problem is not you can immediately solve the problem independently, and you do try to help him.

Many guests at the front desk to ask for more invoices, we will be commissioned to politely decline, and suggested that guests can be consumed in other business points, counted in the service program, so that both the bath gain, but also to meet the needs of the guests, but can never be attached to the guests and go against the principle.

Fourth, consider how to make up for the mistakes of colleagues and departmental work, to ensure that the guests check out in a timely manner, so that guests are satisfied.

The front cashier is the last department that the guests contacted before leaving the store, so usually in the checkout to us to complain about the kind of bath. Kinds of services, and these problems are not caused by the cashier, then, the most taboo or blame the department or individual causing difficulties, "it's not a matter of concern, hanging high" is most undesirable, it not only can't make up for the faults, but also let the guests suspect the whole management of the bath, thus deepening the degree of distrust of the guests. Therefore, should be calm and cool to play the intermediary function, by the cashier to other individuals or departments to explain the situation and ask for help. After the problem is solved, the guests should be consulted again, the guests are often sensitized by your enthusiasm to help, thus changing the initial bad impression, and will even establish a close and mutual trust of the guest I relationship.

Fifth, continuous learning, constantly improve their moral cultivation, and constantly improve their service skills.

"Although the sword is sharp, not sharpened constantly", "after learning hard to know the lack of". Only learning can continuously sharpen one's character, improve moral cultivation, and improve service skills. Let us take a robust pace, constantly moving forward, in order to go one of our can spread wings and fly in the sky!

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