Summary of Food Service Day 1

In the coming 21xx years, the past year may be lost, sad, successful and happy, but it doesn't matter. It's the past. We will work harder and tomorrow will be better.

many people say that I have changed, I believe. I'm really unhappy. There are many things pressing me. My life and mood are a mess. 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've been thinking about what I did wrong and why? I also cheer for myself again and again, and stand up again and again. I am thinking, without me, the earth will turn around as usual, and things will be solved as usual. I don't want to be a weak person or a coward, and my fate is in my own hands. I believe that tomorrow will be better, hello, I am good, and everyone will be fine.

After what I have experienced, I have learned a lot from it. I am fine now. I have a job, courage and all of you. I care about you very much. Everyone around me, we will always be friends. People say that every family has a hard experience, and you also have your experience. Let's share it. We can learn from each other and make progress together. The future belongs to us.

For next year, my plan is:

1. Do every job every day carefully.

2. Earnestly study warehousing knowledge, and strive for examination and promotion.

3. Use the rest time for computer training.

4. learn more other things to enrich yourself.

Finally, I hope everyone will step on a new level by next year, by going up one flight of stairs, thank you! This is not uncommon. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and make appropriate concessions. Especially if the responsibility lies with the waiter, we should dare to admit our mistakes and give the guests an immediate apology and compensation. In general, the guest's mood is a mirror of the service provided by the waiter. When a contradiction occurs, the waiter should first consider whether the fault is on his own side.

Summary of Food Service Day 2

From this catering service, I changed my negative thought that being a catering service provider 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.

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.

Get familiar with work standards and methods quickly: In order to win the fierce competition for our own enterprise and ourselves, we must be able to put into work and be competent as soon as possible to improve work efficiency.

Be diligent: Food and beverage 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

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 the best.

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

Responsibilities: I am responsible for the company's interests; 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.

A normal mind should deal with unfairness in work: there is no absolute fairness in 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?

Team: It is the consistent pursuit of enterprises to play team spirit. 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 leading the way; Doing a little more every day is heading for a bumper harvest; A little progress every day is towards success.

summary of food and beverage service day 3

I realize that as a restaurant waiter, enthusiasm is important in my work, but I also need to have good service ability. Because it involves the technical problems of "can and can't". The work is summarized as follows:

1. Language ability

Language is an important tool and way for waiters to establish good relations with guests and leave a deep impression. Language is the material shell of thinking, which embodies the waiter's spiritual cultivation, temperament and attitude. The two most important aspects that guests can feel are the words and deeds of the waiter.

When expressing, the waiter should pay attention to the natural smoothness and affability of his tone, keep a constant speed of speech, and be calm and polite at all times. Words that show respect and modesty 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 timing and object of expression, that is, to express appropriately according to different occasions and different identities of guests. I think a waiter in a restaurant should have at least the following service abilities.

When people talk about it, they often ignore another important part of language-body language. According to the research of related scholars, body language plays a very important role in the expression of content. When using language to express, waiters should use body language properly, such as using appropriate gestures and actions, in conjunction with oral expression language, to create an expression atmosphere that is easy for guests to accept and satisfy.

second, communication skills

A restaurant is a place where interpersonal communication occurs intensively. Every waiter has extensive contact with colleagues, superiors and subordinates, especially a large number of guests every day, and will have various interactive relationships with guests based on service. Properly handling these relationships will make guests feel respected, valued and treated well. The acquisition of this feeling will play an inestimable role in the sustained prosperity of the business and the promotion and dissemination of corporate brands. Good communication skills are an important basis for waiters to achieve these goals?

Third, observation ability

There are three kinds of services provided by service personnel for guests. The first one is the service demand that guests have clearly stated. As long as they have skilled service skills, it is generally easier to do this well. The second is routine service, that is, the service that should be provided to guests without reminding them. For example, when a guest sits down in a restaurant and prepares to eat, the waiter should quickly pour tea and put away paper towels or towels for the guest; In the lobby, as soon as a guest with a lot of luggage enters the door, the waiter will come forward to help. The third is the potential service demand that the guests have not thought of, can't think of or are considering.

being able to see through the potential needs of guests at a glance is the most worthy service skill of waiters. This requires waiters to have keen observation ability and turn this potential demand into timely and practical service. And the provision of this service is the most valuable part of all services. The first service is passive, the latter two services are active, and the provision of potential services emphasizes the initiative of waiters. The essence of observation ability is to be good at thinking about what the guests think and deliver the service in time and properly before the guests speak.

Fourth, memory ability

In the course of service, guests often ask the waiter some questions such as hotel service items, grades, service facilities, special dishes, prices of tobacco, alcohol, tea and snacks, or urban transportation and tourism. At this time, the waiter should learn from his own experience?

Waiters will often encounter the substantive delayed service required by the guests. That is, guests will have some matters entrusted to the waiter, or need some drinks and refreshments when dining. There is a long or short time difference between the presentation and provision of these services. At this time, hotel waiters need to firmly remember the services required by the guests and provide them accurately in a later time. If the service required by the guests is delayed or not satisfied because of being forgotten, it will have a bad influence on the image of the hotel.

unexpected events are common in services. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and make appropriate concessions. Especially if the responsibility lies with the waiter, we should dare to admit our mistakes and give the guests an immediate apology and compensation. In general, the guest's mood is a mirror of the service provided by the waiter. When a contradiction occurs, the waiter should first consider whether the fault is on his own side.

summary of food and beverage service day 4

after a one-month probation period, because of my excellent performance and good working situation, the hotel felt that I was qualified for this job and decided to transfer me to a regular position. The following is a summary of my work in the adaptation period since this month:

I applied for a job as a box attendant in X Hotel on X. There are a lot of waiters in this industry, and there are many people who leave and join. In the month I worked, three colleagues left one after another. One of them is the "master" who is in charge of taking me. When I first started my job, I knew nothing about what the box attendant had to do. Master spent more than a week teaching me all kinds of things.

first of all, before serving, whether in winter or summer, we always prepare napkins before the guests arrive. Go to work at 11 every morning. Then go to the backup room and bring a good number of dishes washed last night back to the box, and also bring napkins. When we get to the box, we need to wipe every dish again to make sure there is no water stain. Then fold the napkins, fold each napkin to the size of soap, and put it in the disinfection cabinet for disinfection. When the guests arrive, put napkins into the napkin tray in front of them with tweezers according to the number of people.

As a waiter, it is very important to recite the menu. We must understand whether each dish is a dry pot or a hot pot, and the dishes of each dish are different, so the small stoves needed are different. Small gas tanks need to be prepared in advance, but they can't be ventilated when preparing meals. Only when you have a meal can you put the gas in a can and light it. It should also be noted that the first course, the sixth course and the final course should not be served with fish, and when placed on the table, the fish head should face inward, and the fish tail should deal with the guests and should not be placed horizontally. Meat and vegetables need to be put together, not meat and vegetables. Before serving hot pot, you need to count the number of pots needed in the order, and put the small stove in advance. Three pots are placed in a triangle and four pots are placed in a square, so you can't lean against each other. And when serving, you need to say, "Hello, excuse me, this dish is ..." When all the dishes are served, you need to say, "Hello, your dishes are served here, please enjoy your meal."

In addition, there were meals, cups and saucers, flower arranging and tea serving. Although it was only over a week, my master taught me well in all aspects. Although she later resigned and left, I dare not forget what she taught me. I am lucky to meet someone like Master. She is very conscientious and responsible in her work, which has turned me from a novice who knows nothing into a person who can guard two boxes alone and handle affairs well.

Summary of Food Service Day 5

Over the past year, under the correct leadership of the leaders, with the active support and great help of colleagues, I have performed the duties of floor foreman well and successfully completed the work tasks, which has been well received by guests and colleagues and affirmed by the leaders. To sum up, I have gained a lot.

1. assist the department manager in the daily work of housekeeping department.

in order to better assist the department manager in his daily work, the foreman has been working in the regular day shift system since this year. The implementation of this system means that the foreman must take part in the work every day, supervise and participate in various service work every day. Worrying, laborious and offensive work may not be finished. However, in order to live up to the expectations of the leaders and not affect the normal operation of the company, I go to work tirelessly every day, and I have been taking part in work except for a few days of sick leave due to injury. So that we have no accidents on the second and third floors due to poor supervision or human factors.

second, reasonably arrange the floor attendant's duty and shift change.

it is a very important link for floor attendants to change shifts. To make sure that the waiter can do the work of the company well and not miss the matters at home, we adopt the way that the foreman works with the day shift every day, so that the foreman can exercise his heart and supervise the waiter's every job in real time, and try his best to do what he can't do and what he can't expect. So that every staff member can devote himself to the service work with enthusiasm without worries and face the guests with a brand-new attitude every day.

third, cooperate with the manager to do all kinds of reception and arrangement work, handle problems found during the work in time, and report problems to the leaders in time.

as a foreman, the main job is to cooperate with the department manager to do a good job of uploading and issuing difficult problems. At the beginning of the opening, all the work needs to be straightened out. I threw myself into the reception work of opening customers when my hand was not healed. Many customers, some staying in hotels, some coming to celebrate, many strange faces coming and going, and a large part of the staff are novices. I secretly steadied myself and went into every detail of every staff member.