When you work in the catering industry, you should always keep it clean, which ensures the hygiene and food safety of customers. The following is "811 words of annual work summary's model essay" compiled by me for everyone, for reference only. Welcome to read this article. Annual work summary Fan Wen, Catering Waiter 811 words (1)

Over the past year, under the correct leadership of the manager, with the active support and great help of my colleagues, I have been able to be strict with myself, perform the duties of a foreman well, and successfully complete my work tasks, which has been affirmed by the leaders and praised by my colleagues. To sum up, I have gained a lot.

1. Learn at work and constantly improve your business level

As a cashier foreman, first of all, you are a cashier. Only when your business level is high can you win the support of your colleagues and take good care of the people below. Although I have been working as a cashier for X years, and I have made certain achievements, these achievements are still not enough. With the development of supermarkets, new requirements have been put forward for our cashier's work. Through study, I can always master computer operation technology first and always give guidance to the following comrades.

Second, do a good job in the management and guidance of employees.

Although the foreman is not a big leader, he is also in charge of a bunch of people. It is the trust of the leaders that makes me shoulder this heavy responsibility. Therefore, at work, I always have strict requirements on them. No matter who violates discipline, I will never tolerate it. It is precisely because I can be strict with myself, manage boldly, and care for the employees below in my life.

Third, reasonably arrange the cashier's duty and shift change

The cashier's work is not tired, but he has to be careful, so the cashier must keep a good attitude and vigorous energy at all times. Therefore, when scheduling the work of several employees, I always try my best to let the cashier have a good rest without affecting the work of the supermarket, and take care of their special situation.

Fourth, do a good job in the first-level work and share the worries with the leaders.

As a foreman, I will never trouble the leaders for the problems that can be solved at the cashier level, and I will never lose the opportunity to report to the leaders for instructions on the major events in the supermarket.

This year, although the work has made some achievements, there is still a lot of room for development. I believe that as long as I work together with our cashier, I will definitely do a better job.

Through the year-end summary, I have several feelings:

One is to develop team spirit. Because company management is not an individual behavior, a person's ability is bound to be limited. If everyone is twisted into a rope, they can get twice the result with half the effort. But this must be based on the fact that every employee has a high professional quality, a sense of responsibility for work and a good moral character, otherwise team spirit will become an empty talk. So how to actively carry forward the team spirit? Specific to each department, if your hard work and achievements are recognized by the leaders, it will inevitably affect your colleagues around you. Everyone follows your example, and your progress invisibly drives everyone to make progress. On the contrary, the achievements of others will also become the driving force for you to keep forging ahead, thus creating a virtuous circle of chain reaction.

the second is to learn to communicate with departments and leaders. The organization distribution of a company is like a net, and each department seems to be independent, but in fact there is an inevitable connection between them. Take the finance department as an example. Every department has to deal with daily business. Keep in touch with departments, listen to their opinions and suggestions, and correct problems in time when found. In this way, the supervision function is effectively played, and secondly, the information can be fed back to the leadership in time, and the work is changed from passive to active.

the third is to have an enterprising heart to climb the peak forever. This puts forward higher requirements for our financial personnel-sailing against the current, or retreating if you don't advance. If you want to develop your career, you must arm your mind to adapt to the market competition environment of survival of the fittest.

There are several times in life. In the days to come, we should turn our thoughts into actions and paint the blueprint for the future with our diligence and wisdom. Annual work summary Fan Wen, a food and beverage waiter, 811 words (2)

A long time ago, I never thought that I would come to work in a restaurant. But now I have been working here for x months, and I have an infinite love for my job as a waiter. Although before this, I always thought that the waiter was a disgraceful position, but after I came into contact with this position, I understood the truth that work is neither noble nor cheap, and I also understood the truth that I have to love every line of work. In this regard, my work is summarized as follows.

first, do a good job of service

as a waiter, the first thing you should do is of course your own service. So during these X months, I have been cultivating my sense of service. Before going out every day, in front of the mirror, I show myself the brightest smile and tell myself that I will greet every customer with a smile. Before going to work every day, I will recite the service tenet of the restaurant in my heart, telling myself that the customer's feelings are our feelings, and we should do our service well with all the customers as the center.

second, solve the problems encountered by customers

in our work, we often meet all kinds of customers, and there will be various situations. Some customers really encountered difficulties and troubles, and one customer deliberately came to find fault. So in the face of these two situations, we must deal with them calmly. First of all, we should appease the customer's emotions, then give the solution, and finally help the customer implement the solution. If he is still not satisfied, we should also maintain our good and patient service attitude and invite our supervisor to help us solve it.

As a waiter in a restaurant, the daily work is not only as simple as serving and washing dishes, but also a lot of things that we need to learn and do, such as how to help customers solve problems with calm emotions when they lose their temper, such as unpleasant situations, how to improvise and resolve the embarrassment of the scene, how to make customers satisfied with your performance, and how to handle customer complaints in our work. These are the main points of our work, and we also need to sum up more experience, accumulate knowledge and make ourselves better in our daily work in order to do our best. Annual work summary, a food and beverage waiter, wrote 811 words (3)

I remember that when I placed the first order, I was so nervous that I couldn't describe it. When I successfully served the guests, my mood was really complicated. I only remembered that I went straight into the toilet and tried my best to confirm whether I had made a mistake. Some guests were very enthusiastic and chatted with us, and they were so happy that they got the legendary tip. When they received the tip for the first time, they really didn't know what was going on, because it was not what I expected, but they only remembered the shy expression at that time. Later, through communication with other students, they found that they should accept the tip happily and generously. The happiest time is when the guests ask to take pictures with us. Of course, some guests are very difficult and have many requirements when ordering food, but we can only meet their requirements. When going to the tea room to have a rest and eating, getting along with the supervisors and classmates, talking and laughing, is the happiest thing in the day.

I work as a waiter. Many people must look down on this position, thinking that there is no technical work in this industry, and everyone who serves dishes and pours tea can do a good job, but it is not. The waiter's work is trivial, not only patient, but also careful, and he must be happy and smile when dealing with customers. Our waiter can do anything! Besides setting the table, folding the cloth, serving food and removing the table, you must know the name and characteristics of each dish, the name and degree of drinks, serve the guests, manage the tableware you have assigned, clean the area under your jurisdiction, scrub the glasses, and clean up in the morning. We have a heavy workload, and no matter what grievances we suffer, we are just a smiling face in front of our guests. The most important thing I learned as a waiter is politeness. When we first arrived, we didn't have much contact with people. The manager often told us to say "Hello!" when we saw the guests. Colleagues can say, "Hello!" "You have worked hard!" Something like that. The manager often walks past us deliberately, and if he doesn't say hello, he will be criticized. At first, we felt embarrassed, so the manager told us to practice and said that as long as we saw someone, we would say "hello!" " This will do. Later, I gradually got used to it, so that when I heard the waiter, I said, "Hello! What can I do for you? " Sometimes when you hear someone calling a waiter in a supermarket or other shopping mall, you think you are calling yourself. We are constantly improving ourselves through criticism and encouragement.

Although I didn't choose our major during this period of practice, I still learned a lot from it that is useful for my future work, such as the cultivation of psychological quality and the test of endurance, which are all things we will encounter in our future work. No matter how good our major is, we don't have a good psychological quality and ability to adapt to society. It is also not good to stand in this complex and changeable society. From this, I also learned my own shortcomings. In the future study, I will try my best to seize this good opportunity to learn more, so that I can make full preparations for my place in society in the future. I believe that success will always favor those who are prepared. 21xx is a year of harvest and great development. With the education, support and encouragement of General X .. In cooperation with the work of the restaurant, I learned a lot, broadened my thinking, and strengthened my communication with various departments. Through my joint efforts with everyone, I successfully completed the tasks assigned to me by the leaders. The following is a summary of this year's work.

1. Establish three concepts in daily work

Everything is customer-oriented, and no matter how unruly customers we meet, we should take the ultimate goal of serving customers well. Details determine success or failure. Only by doing every detail well can the management system and service system of the restaurant run smoothly. Let customers enjoy a high-quality and unique dining experience, and let employees work in a healthy and harmonious corporate atmosphere.

second, cultivate professionalism and adhere to the business philosophy

catering services take a long time, and strive to use time to organize training and learning. Let employees understand the importance of catering work, but also make employees have the spirit of dedication to strive for advanced professionalism. Adhering to the business philosophy of "quality of conscience, quality first", doing a good job in implementation and making employees understand the standards of restaurants are the working rulers of every employee. In order to improve employees' awareness of standards, I formulated a job training plan and organized employees to carry out unified operation standards. Focusing on the requirements of restaurant development, improve the restaurant management procedures and systems, and clarify the development mission.

Third, standardize enterprise management and implement brand development strategy

In this case, we feel a great responsibility. Restaurant leaders can lead all employees to develop in the competition with a high sense of responsibility and full work enthusiasm, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the restaurant, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.

In the new year, the new century faces new challenges, but also contains new opportunities. As long as we do our job well, do everything possible to improve the service quality and constantly raise the service level of all staff, we will certainly be able to complete all the tasks with high quality and make our due contributions. Annual work summary, a catering waiter, can write 811 words (5)

I realize that as a restaurant waiter, enthusiasm is important at work, but you still 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

III. Observation ability

There are three kinds of services provided by service personnel for guests. The first one is the service needs 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, and the waiter