Summary of personal work of shop assistants 1

I worked in a coffee shop for a year, and 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 someone who is destined to see it can benefit from it.

1. You must 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 Hilton 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.

personal work summary of shop assistants 2

21__ is a year of harvest and great development. With the education, support and encouragement of General Manager Wang. In cooperation with the hotel's work, 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 brief summary:

1. In our daily work, we have established three concepts

(1) Customer concept: everything is customer-oriented, and no matter how unruly customers we meet, we must take the ultimate goal of serving customers well.

(2) Detail concept: Details determine success or failure. Only by doing every detail well can the hotel management system and service system run smoothly.

(3) Cultural concept: let customers enjoy a high-quality and unique dining experience and let employees work in a healthy and harmonious corporate atmosphere.

2. The catering service takes a long time, so try to use the time to organize training and study. Let employees understand the importance of catering work, but also make employees have the spirit of dedication to strive for advanced professionalism.

3. Adhering to the business philosophy of "quality of conscience, quality first", doing a good job in implementation and making employees understand the standards of the hotel are the working rulers of every employee. In order to improve employees' awareness of standards, I made a job training plan and organized employees to carry out unified operation targets.

4. according to the requirements of hotel development, improve hotel management procedures and systems, and define the development mission.

5. Standardize enterprise management and implement brand development strategy. In this case of logistics, we feel a great responsibility. Hotel leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm for work, and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the hotel, 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 adhere to the correct leadership of General Manager Wang, do our job well in a down-to-earth manner, do everything possible to improve the service quality, and constantly mention the service level of all staff, we will certainly be able to fully complete all the tasks in 21 years with high quality and make our due contribution to the century.

In the coming 21__ 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. About next year, my aim is:

1. Do every job every day carefully.

2. 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.

personal work summary of shop assistants 3

a long time ago, I never thought I would work in a restaurant. But now I have been working here for three 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. Therefore, I will always insist on doing it in this service industry, and I will always stick to my belief in doing it in our restaurant. As long as the leader is willing to give me the opportunity and let me continue to do it, then I will definitely live up to the expectations of the leader. Now, for the purpose of my application for regularization, I will make a summary of regularization work.

first, do a good job of service

as a waiter, the first thing you should do is of course your own service. So during the three-month probation period, 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.

personal work summary of shop assistants 4

2118 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. Through my unremitting efforts, I have made some achievements in my work, 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 have been thinking about 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. 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. I will summarize the work 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.

3. As myself, I am responsible for the dish delivery

1. I am responsible for the sauce operation on the dining room surface.

2. Corresponding output and control of dish delivery.

3. Coordination of food delivery personnel.

4. Several points in operation

1. Shortage of manpower leads to the deformation of 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 know how to put themselves in others' shoes. It is 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, progress, 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. What our team did this year was not in place

1. Some employees were not polite and courteous, and gfd was 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, 21__ 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. Finally, I wish our restaurant 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.

1. Know how to smile and be good at smiling

Nowadays, smiling has become an essential professional quality in all walks of life, especially in the service field. Smile is a world language without translation. It conveys a kind, friendly and pleasant message. It is not hard to smile, but it can produce infinite charm. The beneficiary becomes rich, but the giver does not become poor. It is fleeting, but it often leaves permanent memories. At work, I will make a smile my business card and make diners feel like a spring breeze.

2. Diligence is good training, and one point of hard work is only one point

Only diligence can bring better results. Diligence means hard work, that is, working hard and paying more than others. Fast is efficiency. "The industry is good at diligence and waste in play, and the line is destroyed by thinking." Prosperity and diligence are inseparable. As a server, I have to work hard hundreds of times more than ordinary people to create a more comfortable dining environment and make _ _ better!

3. What is the basis for hospitality?

since you are thoughtful, you must take the initiative to do a good job and provide services. Besides, you should be good at observation and know how to put yourself in the other's shoes, so as to make the guests unexpected and provide advanced services. In the future work, I will, as always, make diners feel at home, think about what the guests think and worry about what the guests are anxious about. Maintain a strong psychological quality. Can maintain a good psychological and mental state, so as to be favored and not arrogant, humiliated and not humble, and calmly deal with it.

Being a waiter in a restaurant is actually very easy and simple. In every bustling and noisy city, in the catering industry, there are too many roles for waiters. However, there are very few people who can really understand the meaning of "service" and do it with their own efforts. A truly competent waiter should not only have knowledge related to work on the surface, but also strengthen his inner and ideological construction and improve his self-cultivation.

In reality, all walks of life are stages to show themselves, no matter where they are or how much they earn. What each of us is to _ _ is like a drop of water to a basin of water. A drop of water can evaporate instantly, and only when it is attached to a basin of water can it last for a long time. Because _ _ each of us has a life, then, I want to do better, try to make myself extraordinary in my ordinary post, and make _ _ proud of me tomorrow!

personal work summary of shop assistants 5

I realize that as a restaurant waiter, enthusiasm is important at work, but it also needs good service ability. Because it involves the technical problems of "can and can't".

first, 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 as a restaurant service