a summary of the work of a restaurant waiter

A summary of the work of a restaurant waiter (1):

As a waiter in a restaurant, I have achieved good results through my own efforts, and have been rated as an excellent employee by the restaurant for many times and rewarded. I will make the following summary based on this year's work scene:

1. Respect the leader and obey the command

In the usual work, I deeply understand the intention of the leader, understand the leader, obey the arrangement, and do according to the requirements of the leader, without prevarication, cleverness, no complaints and hard work. For leaders to praise and reward, they can treat them correctly, without arrogance or rashness; For the deficiencies pointed out by the leaders in the work, they can be corrected in time, and they will not give up. Able to complete the tasks assigned by the leaders, often praised by the restaurant and housekeeping manager.

Second, obey the rules and discipline, and do a good job in service

Abide by the rules and regulations formulated by the restaurant, do not be late, do not leave early, get to and from work on time, handle the relationship between family and work well, have no leave record all year round, and be diligent in going to work.

do a good job of service in strict accordance with the workflow and leadership requirements, so as to keep the room clean, spotless, clean and tidy. When serving guests, you can use polite expressions correctly, be careful, enthusiastic and patient, try your best to meet the requirements put forward by the guests, and explain clearly to the guests if they can't meet them, so as to gain their understanding. When making rounds, check with the guests in time when the items in the restaurant are found to be damaged. When compensation is needed, clarify the facts and explain the reasons to satisfy the guests.

Third, unite and cooperate, regardless of gains and losses

Get along well with the restaurant staff, help each other and care for colleagues. At work, after the completion of my own work, I can help other colleagues in time, not afraid of hardship and fatigue, be on call, and not be narrow-minded. When there is a misunderstanding with my colleagues, I should focus on my work, communicate well, eliminate misunderstandings, and do a good job together. In our daily life, we should ask our colleagues about deficiency and cold. When they are sick, we can call them and visit them in the hospital in time. When our colleagues have something at home, we should pay attention to help them in time, so as to enhance our friendship and promote our work.

Fourth, learn with an open mind and strive to improve

Although I have worked as a waiter for seven or eight years, I attach importance to the basic skills and safety training organized by the restaurant every time, and take the initiative in action. Do it by ear, by eye, by mouth, by heart and by hand. Take notes when studying, listen carefully, ask questions if you don't understand, study in time when you get home, and deepen your impression. At work, carefully ponder and apply them correctly. If you don't understand or can't, consult your leaders and colleagues, understand and learn, and leave no blind spots, so that your self-service level and personal quality can reach a new level.

5. Existing shortcomings and problems:

1. Sometimes, the enthusiasm for work is not high, and there is procrastination.

2. The service level needs to be improved. Politeness is seldom used, and the attitude is blunt, lacking initiative.

In the new year, with the care and support of superior leaders and under the correct leadership of manager xx, I will conscientiously do my job, strive to improve my self-service, unite my colleagues, forge ahead, be obedient, serve and learn, and work together with all the staff of the restaurant to make the restaurant prosperous in the new year, with rapid progress and high performance. Summary of waiter's work in restaurant (2):

I have been in a restaurant for two weeks, and my previous understanding of catering is that it is a prosperous industry integrating attractive food, dignified manners, gorgeous and generous decoration art, elegant and beautiful makeup and eloquent eloquence, and it is thriving day by day. With a curiosity and love for catering, I am looking forward to unveiling its mystery, so I came there. It is a big family, which makes us feel very warm and happy, whether from land reclamation or during the trial operation at the moment.

our service philosophy is:? Family is a family, caring for you?

During this period, as a banquet waiter, I want to do a good job in catering. Delicious food is the premise. The chefs are all very attentive and the guests are satisfied. Then our waiters have to do a good job in service, make the service value exceed the value, integrate the products into the corporate culture, and let it come to the guests with literary talent and enter their hearts. It is even more important, so I thought of the added value of service.

Details determine success or failure, and details keep the guests. I remember that General Bian said that we should do a good job in detail service. For example, if a guest has a cold, he should tell the kitchen in time and cook a bowl of ginger soup for the guest. Although it is a bowl of ginger soup, the guest will appreciate you and feel that you are considerate of him. As the saying goes: Gift? Light affection is heavy, which can be said to be this. It also responds to the call of corporate brands, creating a green and healthy brand, caring for your family and caring for you.

service, service, or service, this is a small model for our foreman Lu to pour tea. For example, when he pours tea for a guest, he will pour tea on one side and say that he will lead your tea again and again. I wish you a good mood. I think it's good. Also, when guests order chrysanthemum tea, they can explain to them that chrysanthemum can clear away heat and reduce fire, rock sugar can warm the stomach and relieve cough, and can also keep fit, etc. These are all intangible added values of brand service, although general, intangible but very stylish. The guest will enjoy every cup of tea, because he knows that he is drinking healthily and enjoying it.

the added value of service is the icing on the cake. For example, if a bowl of noodles is served on a birthday, it will be very common. If we serve it, we will gently pick out one, put it on the edge of the bowl and say: longevity noodles, grow out. I wish you happiness as the East China Sea and a long life. Guests will feel very innovative (thoughtful) and happy, and this bowl of noodles will become abnormal.

There are many allusions, which are very interesting to explain and use properly at the dinner table. Small gifts can also be beautified by adding self-language: for example, leaders, this is a small gift carefully prepared by our store for you, such as teapot, purple gas from the east, or a fruit bowl given away. If all of them are small tomatoes, we can say: Sir, madam, your like a pouring of large and small pearls into a plate of jade is here, etc.

I remember a proverb that says: As you treat others, others will treat you, and so will the guests. When we give our guests excellent service, they will also feel it deeply. They do it a lot, too? Add roses, hand fragrance? Like the culture of pouring wine in Shandong, it is very particular; Local characteristics; Star hotel, good service methods, etc.

service added value, I think: to do a good job in catering, as a staff service, we should not only understand the color collocation of dishes, so that guests can't wait to eat and taste them carefully; Learn proper language and manners to make guests feel cordial; To understand the knowledge of nutrition and meet the needs of guests.

added value of service, sunflower collection for waiters, and small formula for enterprises to create more value. Summary of waiter's work (3):

If I were to say that our hotel is a very hard position, I would say that it is a Chinese restaurant waiter in our hotel. The grass-roots service of catering is inherently tiring. In addition, the business of Chinese restaurants in our hotel has always been very hot, and the number of passengers received every day is a lot. This makes the workload of Chinese restaurant waiters even bigger, so I say that we are one of the hardest jobs in the hotel. I am mainly engaged in the private room and box service of the Chinese restaurant in our hotel. Compared with the lobby waiter in our Chinese restaurant, my box service has advantages and disadvantages. Our private room service has a minimum consumption limit, so it also ensures that we have the necessary commission for dishes, which is better than the waiter in our hall in terms of salary. However, sometimes our guests will disagree with the minimum consumption quota of our box service, and it is also difficult to explain this aspect to the guests in the box service, which brings difficulties to our box service. Therefore, during my service in the box, my ability to communicate with the guests has been greatly exercised. I can also explain to the guests well and gain their understanding and recognition in this respect.

at the same time, it is precisely because our private rooms have requirements for the consumption of hotel guests that the service level of every service staff in our private rooms should be high. The Chinese restaurant in our hotel selects the service staff in our private rooms according to our service performance in the lobby. Although I have gained an advantage in the service level, I need to work hard and strengthen myself in the Chinese restaurant in the process of catering service in the box. The guests in our box will only put forward more and more demands. In order to meet their growing demands, we need to strengthen the service concept and service level of the Chinese restaurant in our hotel, which is the most needed in the normal reception of our box at this moment.

the reason why guests choose the more expensive box in our hotel Chinese restaurant is to experience the better service of our hotel waiter, otherwise they can eat in the lobby of our Chinese restaurant. Therefore, among the service staff in the box, it is always necessary for us to improve our service skills, and it is also what we need to grow up in this profession.

The Chinese restaurant in our hotel often receives some banquets, such as wedding banquets, graduation banquets, birthday banquets, etc. During the reception of these banquets, it is also the busiest time for all employees in our Chinese restaurant, but it is also the most profitable stage for our Chinese restaurant. At this time, we will work in the lobby to make up for the lack of staff in the lobby. In the reception work of these banquets, I have long been familiar with this kind of high-intensity service work. I think this is also a good tempering of my will to work, which will enable us to work hard towards our own goals. Summary of the work of restaurant waiters (4):

21xx is 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 21xx, the number of people leaving the company was xx, and in 21xx, the number of people leaving the company was x, which was a relatively stable year.

third, as myself, I am responsible for the food delivery.

1. Be responsible for the sauce operation on the dining room surface.

2. Corresponding output and control of dish delivery.

3. Coordination of food delivery personnel.

fourth, some points in operation.

1. The shortage of manpower leads to the distortion of the 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 difficult for me to be today!

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

4. What is establishment, development, improvement, 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. The team did not do well this year.

1. Some employees are not polite and gfd is 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, 21xx year takes today 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, and finally 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.

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