Time flies, our feet are about to enter a new year, and it's time to write about annual work summary, a waiter in a restaurant. In the process of summing up, it enables us to find out the problems and correct them in time. What aspects should be emphasized in the summary of restaurant waiters at the end of the year? The following is the "{Personal Report by Restaurant Waiter annual work summary (5 articles in general)}" I compiled for you. Welcome to share it with friends around you! Annual work summary, a waiter in the restaurant, reported personally (Part I)

21xx was 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 x, 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. Annual work summary, a waiter in a restaurant, reports that it has been two weeks since he came to a restaurant. Before that, his understanding of catering was: 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 concept is: "Family is our home, caring for you"

During this period, as a banquet waiter, I want to do a good job in catering. Delicious food is the premise. Chefs are 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 connotation, and let it come to the guests with literary talents.

Details determine success or failure, and details keep guests. I remember General Bian said that we should do a good job in detail service. For example, guests should tell the kitchen in time if they have a cold, and they can cook a bowl of ginger soup for them. Although it is a bowl of ginger soup, guests will be very grateful to you and feel that you are considerate of him. As the saying goes, "courtesy" is light and affectionate, which can be said, and it also responds to the call of corporate brands to create green.

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. Many times, they also "add roses and have lingering fragrance in their hands", like the culture of pouring wine in Shandong, which 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. Annual work summary, a waiter in a restaurant, reported personally (Part 3)

The first half of 21xx was a harvest year and a great development year. 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. Let's make a brief summary as follows:

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

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

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.

second, the catering service time is long, so try to use the time to organize training and study.

Let employees understand the importance of catering work, and more importantly, make employees have the spirit of dedication and strive to be advanced.

third, adhere to the business philosophy of "conscience quality, quality first".

it is the working ruler of every employee to do a good job of implementation, so that employees can understand the standards of the hotel. In order to improve employees' awareness of standards, I made a job training plan and organized employees to carry out unified operation standards.

fourth, around the requirements of hotel development, improve the hotel management procedures and systems, and define the development mission.

5. standardize enterprise management and implement brand development strategy.

in the 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 spirit of unity, efficiency, pragmatism and dedication. After saving energy and reducing consumption, the hotel operation was maintained and good results were achieved. It has stabilized the staff and achieved good economic and social benefits.

In the new half year, the new century is facing 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 raise the service level of all staff, we must be able to fully complete all the tasks in the second half year of 21xx with high quality and make our due contribution to the century. Annual work summary, the waiter in the restaurant, reported personally (Part 4)

Time flies, and in a blink of an eye, we have gone through 21xx years together and are about to move towards 21xx years. The beginning of success comes from summing up and planning, and I believe we can create brilliant achievements in the new year.

Looking back on 21xx, there are indeed many things worth learning and thinking about. Under the correct leadership of Manager Cao and the vigorous implementation of Manager Lei, I got serious and meticulous training and improvement this year, which also achieved very good results, and I am trying to create benefits.

The quality of a restaurant depends first on its essence and attractiveness. Only with practical facilities can we serve our guests better, instead of doing some superficial work. However, we should pay attention to some necessary manners. As the essence of the service industry, it is to make guests happy, eat happily and walk happily, and provide them with better service methods.

I haven't been here for a long time, but in this short period of time, I have learned a lot. I am deeply honored to be an ordinary waiter in xx, and I am very grateful to Manager Lei for his concern and care. In my ordinary post, I also have a deep understanding that the direction and goal of an enterprise's development is to compound the actual situation of this enterprise, and to gradually summarize and innovate in the process of development. Annual work summary, a waiter in the restaurant, reported personally (Chapter 5)

21xx 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 21xx with high quality and make our due contribution to the century.

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. 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, the waiter should adhere to.