Time is passing, every period of time there are growth, harvest and experience, must take time to record. The following is the "2022 food service worker experience 400 words (universal 6)", which is only for reference, welcome to read this article.

Article 1: 2022 food service staff experience 400 words

From this food service staff, change I think dry food service staff is no future negative ideas; set up a line of work, love a line of thought, understand a person whether to make a difference, does not lie in what kind of occupation he is engaged in, but lies in whether he is dedicated to do a good job of the work engaged in. I have the will to practice and correct my work attitude; understand the qualities of a successful waiter should be, so as to enhance my sense of practice, determined to do either not to do to do an ideal, ethical, knowledgeable, disciplined and qualified waiter

I learned the principles of service to guests; service to the guests of the program; service in the work of the rules; banquets out of the dish program; tray skills and the end of the support Walking pace; paving the stage, the attention of the stage; change the focus of the ashtray; ordering, writing menus, cancel the notes on the dishes and the promotion of the skills of the dishes; pouring the basic method of alcohol, procedures and general knowledge of alcohol; handling guest complaints and service work emergency response skills; restaurant opening preparations for the market and the closing of the market, as well as a variety of service etiquette, catering and hygiene knowledge, knowledge of the fire and so on. Make me become a good waiter laid the foundation.

In this waiter part-time work I summarized as a good waiter to have.

Love your job: when you love your job, you will be happy and easier to do your job. We want people who dine to have health, energy and good service. You can make ordinary work extraordinary. And the people businesses need most are people who love their work.

Quickly familiarize yourself with the standards and methods of work: In order to win in the fierce competition for your business and for yourself, we must be able to work as quickly as possible and competently in order to increase the efficiency of the work.

To have the spirit of diligence: catering work is mainly hand work, usually not overweight, do more with will not be exhausted. So we have to do legs, eyes, hands and heart. Take the initiative to work, take the initiative to look for work. "A diligent world without difficulty" 's proverb speaks a very profound truth, as long as you work hard the door of success will be open for you.

To have self-confidence: compared with money, power, background, self-confidence is the most important thing, self-confidence can help people to remove all kinds of obstacles, to overcome all kinds of difficulties, believe that the self is the show.

To learn to be a person: to be a person is to be a dedicated, grateful, helpful and ethical people, sincere people, do serious work, the cause will be more successful

Duty: is to the interests of the company as the most important, responsible for their own jobs; is responsible for the guests, to bring quality products and services to the guests; that is, "to no in "Even if there is no one to supervise you, you will seriously do a good job, which is the performance of the duty.

ordinary mind to deal with unfairness in the work: there is no absolute fairness in the work, bit in front of the efforts of the people, the opportunity is always equal. There is no necessary frustration to bear the potential, how can you pick up the beam in the future.

Team: play team spirit is the consistent pursuit of business, catering enterprises work by a variety of division of labor, very much in need of team members to cooperate. With team spirit, good cooperation staff and business are more successful.

This part-time job to my experience is very profound, I think we do everything is, every day a little bit of progress: the accumulation of sand into a tower, the accumulation of little into a lot, a lot of success is to accumulate a little bit of small and into a big tool. Every day a little bit of innovation, is in the direction of; every day to do a little bit more, is in the direction of the harvest; every day a little bit of progress is in the direction of success.

Article 2: 2022 catering waiter experience 400 words

The first time into although very much like the environment here but difficult to have a good performance, mainly because there is no more systematic pre-service training here lead to often in the etiquette of the convenience to do not do a good enough, although it has cost a lot of thought to imitate the colleagues' way of working but still difficult to get a better evaluation, but fortunately I can accurately Fortunately, I was able to accurately identify my own shortcomings in the staff position and good to learn from colleagues, but relative to the enrichment of work experience, frequent inquiries are also very easy to generate resentment, so in the subsequent work I listened to the leadership of the restaurant to develop the habit of thinking before inquiring in order to enhance the independent problem-solving ability, which allows me to cherish the internship opportunity at the same time also invested a lot of energy in the work of the waiter encountered problems, in addition to familiarize themselves with the workplace, the workplace is not only a good place to work, but also a good place to work.

In addition to familiarizing myself with the competitive mechanisms of the workplace, I have also gained a lot of experience in dealing with the human condition.

In the work of reporting and serving food can be better to follow the wishes of the customer and provide better service, perhaps because this work only requires a better attitude and sense of service can be done very well for the sake of it, even though the early service work is often in the customer more often at a loss, but did not make mistakes, but with the increase in the internship time for me to realize that their own service level relative to their colleagues still exists, but I have no experience. The service level relative to colleagues there are still a lot of worthy of improvement, in addition to the incorrect mentality so that I always look forward to work in the work of the earlier off, in fact, this misconception for the work of the Western restaurant waiter is very easy to cause adverse effects.

Relative to the short internship career in the restaurant leadership to teach their own work skills is unforgettable, whether it is the knowledge of service etiquette or the reception of customers are their own in the restaurant work learned from the valuable experience, but also because of this to be able to realize the lack of practical experience of their own in the workplace is very easy to suffer, but this experience in the make up for their own shortcomings at the same time so that I advance! The experience has allowed me to get in touch with the workplace, and when I realized that the workplace is very different from the campus, I naturally found a way to adapt to it until I gained the recognition of the leadership.

Perhaps yesterday we are still immersed in the campus life but today stepped into the society of this challenging area, so look forward to the future at the same time also need to recognize the reality and make a difference in the life of the workplace to do, I will uphold the internship during the good style and after graduation to create more benefits in their careers.

Article 3: 2022 Food Service Worker Experience 400 words

The hotel industry, is a complex system with multiple management departments, for the newcomers who have just entered the job soon, I think more in-depth site should be the best way to learn quickly. The purpose of going deeper into the scene is to effectively control the first-hand information. The hotel's work arranged by the implementation of how, only in-depth on-site to know. For example, to grasp the other information in a timely manner to analyze and summarize, so that the work can be more targeted and effective, which is also as a manager of the implementation of the scene, management to the scene, check the scene is an important embodiment of the scene. On the contrary, the work arranged after the situation of half-knowledge, over time, the business capacity must be greatly reduced.

More attention to detail. Attention to detail, is concerned about the quality of customer service. First of all, we must have the ability to find problems, solve problems, a hand and a foot on the customer, a smile, a word, a line, dress, etc., little by little to carefully observe, in order to achieve the most excellent service concepts, while the problem is found to be corrected in a timely manner; secondly, play a good role as a role model for their own requirements from the details, the requirements of the scene, the service to the scene. Third, through communication, exchange, improvement, improve their own service concepts, and constantly in the details of customer service embodied in the personalized, affectionate, the formation of the service as the transfer of affection, melt details in the drop service, so that guests really feel affection, pleasure and surprise, so that the details play a role in the value of the role.

Fast problem solving. The hotel industry 365 days a year, every day will encounter a variety of problems, fast processing or solve all kinds of problems, is the best embodiment of the business ability, communication and coordination skills, as well as responsibility, sense of mission, but also the implementation of the most direct reflection of the efficiency of the work, the problem is dealt with quickly, the efficiency of the work is high, and vice versa, the efficiency of the work is low.

Through this short period of study, so that I have a deeper understanding of the hotel, really feel the vitality and charm of the hotel, recognizing that as a star hotel staff should be due to the obligations and sense of service! In the future work, I will be flexible through the knowledge I have learned to apply to the hotel work, and truly be a star hotel staff satisfaction. I firmly believe that Fujia Hotel in all of us *** with the efforts, will create new splendor!

Article 4: 2022 restaurant waiter experience 400 words

waiter is for the customer and service, really hard, in many years of waiter work to do down, my work experience is particularly deep, long ago, not even the first plate are not stable, now on their own in the restaurant to do the waiter's work experience to share with you.

Restaurant waiter, the work is not particularly busy, usually in the holidays will be busy, but the rest of the time, are relatively easy, but not because of the ease of not motivated, and do not look down on a waiter, for others to serve, although it is a more exhausting work, but can also enjoy it. Especially when customers enter the restaurant dining, must maintain a good smile, this smile is not just can do it, unlike with other people casually greetings smile, to be decent, elegant, but also the standard, which needs to be trained. I just started to enter the restaurant work, every day I feel that the hands and feet are not their own, the face also smiled stiff, but that will be their own little experience, so it will be extraordinarily tired, and they are still a newcomer, the restaurant is not too busy, but the customers are some important customers, it is half a point can not be screwed up, so in that period of time, I was training their own waiters in all aspects of the ability to work hard, and finally was a success! I was able to get the job done, and finally I was able to get it done.

When the customer into the store, I can have a decent, elegant, just the right smile, can let the customer the first time I have a good impression, for this also reduces a lot of burden for their own work, I smiled at the customer service, not only to the customer to express the courtesy, but also on their own as a person with good qualities, do things with good professional ethics. Again, the waiter is also to learn a variety of etiquette, because the people into the restaurant to eat from a variety of places, it must go to understand the language of other places and dining etiquette, in order to go to make customers satisfied with their services. In many years of service work to do down, I have also suffered a lot of pain in this work, sometimes because of their own careless character is not bold enough, and therefore will be some strong customer bullying, no matter how good, will be scolded, so in the service for this type of people, even if he is a customer, but also need to go to defend their rights and interests, can't always hold back, or the customer he will be aggravated, which is extremely bad! This is a very bad thing.

Although the service work is hard, when they can take up the work, in fact, is also very happy, because here in close contact with others, and others will have more opportunities to get along with, to exercise their ability to interact with others, to help learn a lot of things, that is, in the other work can not be sure to learn, so when they chose this job, they must climb up, and must go to keep learning, to be able to learn. Must go to keep learning, so as not to be abandoned.

Article 5: 2022 catering waiter experience 400 words

In the service industry to stay for five years, the waiter's work has some of their own experience, this time I will do according to their own experience to do a comprehensive summary of the waiter's work experience, I will be from the language, observation, communication, strain, memory, marketing and so on a number of aspects of the introduction of a good waiter should have the ability.

First, the language ability

Language is a waiter and guests to establish a good relationship, leaving a deep impression of the important tools and ways. Language is the material shell of thinking, it reflects the spirit of the waiter, temperament, attitude and character. Guests can feel the most important two aspects of the waiter's words and behavior.

The waiter in the expression, pay attention to the tone of natural fluency, amiability, in the speed of speech to maintain uniformity, at all times to be calm and polite. Those who express respect, modest language vocabulary can often ease the tone, such as "you, please, sorry, if, can" and so on. In addition, the waiter should also pay attention to the expression of the timing and expression of the object, that is, according to different occasions and guests of different identities and other specific circumstances of appropriate and appropriate expression.

When people talk, they often ignore another important part of language - body language. According to the research of relevant scholars, body language plays a very important role in the expression of content. Waiter in the use of language expression, should be appropriate use of body language, such as the use of appropriate gestures, movements, and verbal expression of language linkage, *** with the construction of the guests easy to accept and satisfied with the expression of the atmosphere.

Second, the ability to observe

Service personnel to provide guests with three kinds of services, the first is the guests speak very clear service needs, as long as there is a skillful service skills, do a good job of this generally speaking is relatively easy. The second is a routine service, that is, should be provided for the guests, do not need to remind the guests of the service. For example, the guests to the restaurant to sit down ready to eat, the waiter should quickly pour the guests on the tea, put a good paper towel or towel; in the front hall, with a lot of luggage guests enter the door, the waiter should come forward to help. The third is the guests did not think, can not think or are considering the potential service needs.

The ability to be good at this potential needs of the guests at a glance, is the most recognized service skills of the waiter. This requires the waiter has a keen ability to observe, and this potential demand into a timely real service. And the provision of this service is the most valuable part of all services. The first kind of service is passive, while the latter two are active, and the provision of potential service emphasizes the waiter's initiative even more. The essence of the ability to observe lies in the ability to think about what the guest wants, and to deliver the service in a timely and appropriate manner before the guest opens his mouth.

Third, the ability to communicate

The hotel is a large number of interpersonal communication places, each waiter every day with colleagues, superiors, subordinates, especially a large number of guests for a wide range of contacts, and will be based on the service and the guests to produce a variety of interactive relationships, deal with these relationships properly, the guests will feel respected, valued and valued. Be respected, be valued, be preferential treatment. Guests of this feeling will be obtained for the continued prosperity of the business and corporate brand publicity, dissemination play an immeasurable role. Good communication skills are an important basis for the waiter to achieve these goals.

Four, resilience

The service is not uncommon in sudden events. In dealing with such incidents, the waiter should be adhering to the "guests are always right" purpose, good at standing in the position of the guests, put themselves in the shoes of the guests, you can make appropriate concessions. Especially the responsibility for more than one party in the waiter should be more courageous to admit their mistakes, to the guests with immediate apology and compensation. In general, the mood of the guests is a mirror of the service provided by the waiter. When the conflict occurs, the waiter should first consider the error is not on their side.

Fifth, the ability to memorize

In the service process, guests will often put forward some of the waiter such as hotel services, star rating, service facilities, special dishes, tobacco, alcohol, tea, snacks, prices or urban transportation, tourism and other issues, the waiter will usually be from their own experience or the accumulation of purpose! Become a guest of the "living dictionary", "compass", so that guests can instantly understand their own needs for a variety of information, which is not only a service to point to, guide, itself is also a service that can be appreciated by the guests.

The waiter will also frequently encounter the entity that the guests need to delay the service. That is, the guests will have some entrusted to the waiter for the matter, or in the catering needs of some drinks refreshments, in these service projects to provide a long or short time gap between the proposed, this time it is necessary for the hotel waiter can firmly remember the guest services required, and later in time to be provided accurately. If the guests need the service is forced to delay or simply forgotten and not meet the situation, the image of the hotel will have a bad influence.

Six, marketing ability

A waiter in addition to completing their own work in accordance with the work program, but also should take the initiative to introduce a variety of other services to the guests, to the guests to market. This is not only an important way to fully tap the potential of service space utilization, but also reflects the sense of ownership of the waiter, the need to take the initiative to provide services to guests.

Although the hotel's various service departments have specialized personnel for marketing, but their main responsibility is a kind of external marketing, internal marketing needs to be various positions of the waiter **** with to do. Only the whole staff are concerned about the hotel's marketing, feel a market awareness everywhere, in order to seize every opportunity to do a good job of internal marketing to guests. This requires the waiter can not wait for the guest's request to provide services, and should be good at seizing the opportunity to market to the guests of the hotel's various service products, services and facilities, to fully tap the consumption potential of the guests. To this end, the waiter should have a comprehensive understanding of the services, and good at observing and analyzing the consumption needs of guests, consumer psychology, in the case of guests interested in, so that the product is fully known and sold.

Article 6: 2022 food service waiter experience 400 words

Often think, waiter this occupation, because of its multi-faceted, irregular, dangerous ...... Many work characteristics, so decided to want to do a good job it is really not easy. It requires us not only to have a full-blooded enthusiasm for the work, but also to have a heart for perfection.

Now, when we finally realized the original dream. But how are we doing? Lazy work, sloppy makeup, and even indifference, hard attitude and so on. In fact, in life, each of us at any time and place are faced with the scrutinizing eyes of others, you can pass it? Just like our guests, in fact, they are you every day to face the "examiner". You do courteous? You do amicable? You do noble and elegant, dignified and generous, intelligent, calm, witty and decisive? Do you do impeccable? How much did you do?

How much you have done means that the "examiner" can give you how many impression points, which means that he will decide to treat you with what kind of attitude, is it respect? The first thing you need to do is to get your hands dirty. Or is it indifference, or even contempt? In fact, between people is mutual, other people's attitude towards you, in fact, is a mirror of your own words and deeds, do not always go to pick the mirror of the bad, but should be more introspective mirror where the person is not good enough, and where the need to improve.

Specific to our actual work, that is, when you are responsible for housekeeping work, you are not a good "inside", the work is "beautiful": action neatly, cleaned up very clean, things are always ready to be in the other people need to be Before, to be a solid backing, to ensure the smooth progress of the external work; when you are in the external work, you have not incarnated into a beautiful "angel", with the "Mona Lisa" that eternal smile, with infinite love and patience to face! "God" people, love the common people can not love, endure the common people can not endure; when you are a foreman, can you coordinate and organize each post, both focusing on the overall situation, but also focus on the small, both concerned about the feelings of the guests, but also caring for the growth of young people to help them enter the work role as soon as possible. When something abnormal happens, you can still calm, witty, decisive face, out of the "soldiers to block" the courage.

If the service work is a very hard occupation, then let us put into this "bitter" to exercise their own, "jade is not cut into a tool", one day, you will find that it has made us more tough, so that we are more tolerant, more rich, but also more beautiful! The first thing you need to do is to get your hands dirty.