Personal year-end summary of catering 7 articles

Restaurant employees need to be familiar with the service procedures of banquets, receptions and buffets, and be able to assist the manager in designing and arranging various kinds of banquets, receptions, cold dinners, tea parties, exhibitions and so on. Next, I will bring you a personal year-end summary of catering. I hope you will like it.

Personal Year-end Summary of Catering (Chapter 1)

I worked in a coffee shop for a year. Although I only did some simple work, I did learn a lot and realized a lot. The following is a summary of my work, and I hope that someone who is destined to see it can benefit from it:

1. Pay the bill at the front desk, which can save a lot of unnecessary time. Save the opportunity cost such as time and error caused by reporting.

2. Always appear in front of your boss. Only when you often appear in front of your boss can you get acquainted with your boss quickly, and your boss will teach you more knowledge about making cold drinks.

3. When there are no guests, you must communicate with people in the store more, instead of sitting alone in the corner reading magazines. Young people should be enthusiastic.

4. Try not to make mistakes under the boss's nose. Although mistakes are inevitable, don't show them to the boss, because mistakes will leave a sloppy impression on others after all.

5. Be sure to do the basic work in the store. The founder of _ _ started his first job by cleaning the toilet. Doing the basic hygiene work is a confession to himself and a responsibility to the guests.

6. When paying, guests must ask if they have any change. Only in this way can we ensure that the store has enough change for the guests.

7. Be familiar with the menu. If you see any changes in the menu, update the menu content in your mind in time.

8. Be sure to keep a modest attitude, remember that 361 lines are learned, and keep learning.

This work 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 moving towards; Doing a little more every day is heading for a bumper harvest; A little progress every day is towards success. Personal year-end summary of catering (Chapter 2)

In a blink of an eye, a year passed quickly, and I became a waiter I never thought I would become. I was very confused in the year I just graduated, and finally I came here to work by fate. Now that I'm working, I have to work seriously and responsibly. Through my efforts this year, I'm also proficient in the work of the restaurant. I thought it was easy to be a waiter at first, but later I found that it didn't seem so easy after I actually worked, not only physically but mentally. But I have persisted in this year, and I still admire myself. Here is a summary of my work in this year:

1. Attitude

At the beginning, I looked down on this job, with low difficulty and low salary, and felt that the waiter was such a shame. However, I have officially worked in the future, and I want to be worthy of the job given to me by the restaurant. Although this kind of work is very easy, I still have to do it seriously. This is a matter of responsibility. But when I first started working, I found that the fact seems not so simple, and it seems quite difficult to be a waiter. I made a lot of mistakes at the beginning, I didn't remember the number of the station, I often served the wrong food when I first went to work, and I often took the wrong food, but I thought it was just that I was not skilled enough, and I would know it after a few more dishes. But after I remembered the station number and the dishes, I encountered a new problem, because I changed my position of delivering dishes to taking a seat at the entrance of the restaurant. That is, to take customers where they should go and try not to make any big tables for two people, but this time I really encountered difficulties, because it was difficult for me to convince others, and any old employees could do it. At first, I thought it was because I was not skilled enough. Later, I discovered that these were all skillful and not so easy. After that, I put down my arrogant heart and studied hard.

II. Ability

In this year, I have been working hard, not only for the salary, but also for the restaurant. After all, I will definitely leave this job after taking this money. Although I encountered many problems in this year, I have overcome them one by one and persisted in it until now. Of course, I'm not alone along the way. I also need to thank my colleagues and restaurant leaders who helped me when I was helpless. This has given me a great exercise in this year, and my ability has been rising rapidly. This makes me very grateful that I didn't give up this job because I was a waiter, and I am also grateful that the restaurant can give me such a platform for growth.

This year has passed in my continuous efforts, but I will continue to work hard in the coming year. Let my ability become stronger and better, even as a waiter, I want to be the strongest one. Personal year-end summary of catering (Chapter 3)

After 21 _ _ years, it is necessary to make a summary of my work:

I love this job because my working will and my working attitude have been corrected; Knowing the qualities that a successful waiter should have, I can enhance my working consciousness, and I am determined to be a qualified waiter with ideals, morality, knowledge and discipline if I want to do it.

I 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 work as a waiter, I have summed up that to be an excellent waiter, I should have:

1. 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 make ordinary work extraordinary. 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 in the fierce competition for our own enterprise and ourselves, we must be able to get into work and be competent as soon as possible to improve work efficiency.

2. Have the spirit of diligence:

Catering 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.

3. 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 they are the best. Learn to be a man: To be a man is to be a person who is dedicated, grateful, helpful and professional ethics. If you are sincere and do things seriously, your career will be more successful. Responsibility: it is to put the interests of the company first and be responsible for your own job; Is responsible for the guests, to provide quality products and services to the guests; It means "respect is absent". Even if no one is supervising you, you will do your work seriously. This is the performance of responsibility. Face the unfairness in work with a normal mind: there is no absolute fairness in work, and opportunities are always equal in front of hard workers. Without a certain ability to bear setbacks, how can we provoke the girders in the future? Team: Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises is composed of various divisions of labor, which requires the cooperation of team members very much. Employees and enterprises with team spirit and good cooperation are more successful.

This work 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; Doing a little more every day is heading for a bumper harvest; A little progress every day is towards success. Personal year-end summary of catering (Chapter 4)

How time flies! In a blink of an eye, the year of 21__ is coming to an end. Recalling the work in the past year can be said to be "ups and downs and * * *". I just graduated and walked out of the campus on October, 21__. I came to this big city to look for my first job, and went around. Finally, I came to the _ _ hotel and became a member of the big family of the food and beverage department. The following is a summary of my work as a restaurant waiter:

1. What I have done well

1. I can adapt to my post work quickly, get along well with my colleagues, complete the corresponding guest reception and have strong learning ability.

2. Being able to communicate with guests, please fill in the "guest feedback form" to help us improve our service quality and service level. For example, carefully record which guest likes which dish? Which guest has any special requirements for dishes? Which guest likes which drink and so on.

3. You can conscientiously complete the work assigned by the foreman. If you don't know, you will ask your colleagues or leaders in time. I will consult my colleagues or leaders at the first time when I encounter things that I can't do in customer service.

4. Be able to correctly understand and treat your own mistakes, dare to admit your mistakes when you make them, and correct them when you know them.

5. You can take the initiative to learn the skills of related services from other colleagues. Improve your own level.

6. Do things seriously and carefully. I will do my job carefully.

7. Be able to lead newcomers well, so that they can master relevant service knowledge as soon as possible and independently complete a customer reception.

Second, what we have done is insufficient

1. We are not bold enough and flexible enough. In case of unexpected events, they will not be flexible, but will only seek help from others blindly.

2. Lack of teamwork ability. When working with others to complete a customer reception, they will not cooperate with colleagues tacitly, but will only go it alone.

3. communication with the guests is not generous enough, and the speech is not neat enough.

In the new year, I will try my best to improve the above shortcomings and strive to do my work better. Personal year-end summary of catering (Chapter 5)

1. In terms of service

1. There are x tables in the lobby, which are divided into _ _ zones, and the waiters in each zone stare at x tables on average. ***x employees, X who arrange breakfast every day, X who are on duty, X who help with mobility, and the rest who maintain normal staffing.

2. Etiquette and courtesy training requires employees to use polite language when meeting guests, have a greeting voice, apply etiquette and courtesy to their work, and supervise each other among employees to make progress.

3. Insist on the inspection of gfd before class. Those who fail in gfd can only go to work after they have passed the inspection. Correct gfd's problems immediately when they are found during work, and check the use of guest etiquette, so that employees can form a good habit.

4. Pay strict attention to standing posture and service awareness, improve service efficiency, and make reasonable deployment for service personnel during the peak meal period. Motorized personnel will support busy areas at any time, and other personnel will do their own duties, clarify their respective work contents and carry out division of labor and cooperation.

5. Advocate efficient service, and require employees to serve guests as soon as they need service.

6. In terms of service quality, the management has been strengthened, requiring the service staff to change the bone plates frequently at each meal and add more tea and water. I also strictly demand myself to check the service situation of the waiters while completing the work arrangement, increase the number of rounds, make up the tables in time, and meet more important guests. I will also assist the waiters to do a good job in service during meals, explain important matters and deliver fruit plates in time.

7. I think the foreman's job is to live with employees every day, communicate with them more, take the lead whether at work or after work, and learn to observe employees' mental outlook, psychological dynamics and care for employees in time. Punish the employees who make mistakes according to the hotel system and give them psychological counseling.

give spiritual and material praise to employees who have performed well, so that they can make continuous progress. Try to make everyone's work enthusiasm rise. During my time as an administrator, I learned a lot, learned to take responsibility, think independently, mastered the correct way to deal with customer complaints, learned to coordinate and arrange the work of employees, and at the same time led the employees to progress, I also got great exercise.

2. In terms of hygiene

1. During the hotel hygiene inspection, there were many problems in our lobby, and I also deeply realized the loopholes in management. Firstly, I didn't have high hygiene requirements for employees, and the inspection was not strong enough. Secondly, I didn't take the lead in guiding them enough. I studied the previous hygiene standards again, made detailed weekly and monthly hygiene plans, and the responsible persons in each health area were clearly in place, and the unqualified ones were promptly carried out.

We will carry out thorough cleaning regularly, maintain a good sanitary condition and provide guests with a comfortable dining environment.

2. In terms of energy saving and consumption reduction, we have always emphasized the recycling of low-value consumables and followed up the implementation. Turn on the air conditioner when guests arrive, and turn off the lights and air conditioner as soon as they leave.

3. There are some problems in my work

1. It is easy to bring personal emotions into my work. I am warm and thoughtful when I am happy, and I am negligent when I am unhappy. In the future, I will try my best to overcome this situation in my work and truly establish in my mind that customers are God's consciousness.

2. In the process of work, the details are not detailed enough, the work arrangement is unreasonable, and in the case of more work, the priorities are not very clear.

3. There is a lack of communication between regions, and the existence of problems is often discovered only after an accident.

4. There are not many interactive links in the regular meeting before class, which reduces the vitality

5. The cleanliness of the public area of the hall needs to be further improved.

6. The service standards and skills of the staff in the lobby need to be further strengthened.

7. Due to the thoughtlessness during the shift change, it is considered that small problems do not need to be handed over clearly, which leads to such and such problems. Small things are easy to cause big mistakes, so we must take strict precautions in the future to avoid mistakes.

fourth, the outlook for the second half of 21__, my plan

1. Do every job every day carefully.

2. Refine service measures to improve guest satisfaction.

3. Strengthen education and training, and strengthen the quality of employees.

4. Improve service efficiency and do a good job in daily hygiene.

5. Sort out the cases that happened in the hotel, summarize and analyze them carefully, and then study with the staff, share the service experience, stimulate their thoughts, and reduce the probability of complaints from guests.

6. Listen to the work arrangement of the supervisor and manager, do all the work carefully and report in time.