7 personal summaries by catering staff

The catering service takes a long time, so as to make use of 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. Next, I'll bring you a personal summary of the waiters in the restaurant. I hope you will like it.

Personal Summary of Restaurant Attendants 1

Looking back on this year's work, with the support and help of leaders and colleagues, we are strict with ourselves and do our work well according to the requirements of the hotel. After a year's study, my work style has changed greatly and my work quality has also improved. Now, my work in the past year is summarized as follows:

1. Daily management

As a member of the catering department, we play the role of connecting the preceding with the following and coordinating the left and right. We are faced with complex and challenging work every day.

During my one-year work in the Drinking Hall, all the work is to improve the service quality and work efficiency, so that the work can be orderly and integrated into every work. Try to cooperate with the supervisor to do a good job in the management of the restaurant. Based on the principle of seeking truth from facts, it is necessary to give the upper hand and report the lower hand. Our hotel has a heavy banquet reception task, and received many important guests and banquets in the second half of the year. However, due to various reasons, quality and efficiency can't keep up, so we need to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to avoid omissions and mistakes comprehensively and accurately.

Second, strengthen self-study

There is still a certain distance to improve the professional level. I dare not take it lightly and learn from books, leaders and colleagues, so I feel that I have made some progress in the past six months, and my management ability, coordination ability and problem-solving ability have been further improved, thus ensuring the normal operation of all the work in the restaurant.

gains and losses of three or one year's work

In the past year, I have been able to work hard, but there are still some problems and shortcomings, mainly as follows:

1. After all, I have only been cooking Chinese food for more than a year, and I have been groping for a lot of work while doing it. On-site management and control business knowledge is also insufficient, so it is impossible to work easily, and the work efficiency needs to be further improved.

2. Some work is not done carefully enough, such as inspection before and after meals, supervision during meals, maintenance of hardware facilities, and health inspection, which are not in place.

Fourth, my own gains

My theoretical level is not too high, and my knowledge and service skills in Chinese food business are not good. Thanks to the concerted efforts of all colleagues, the work in the second half of the year was well done. To sum up, it was quite rewarding:

1. Being able to assist the leaders in the daily work of the restaurant.

2. Arrange the work on duty reasonably, and coordinate, manage and check comprehensively.

3. Cooperate with the leaders to do a good job in reception and arrangement, properly handle the problems in work and guest complaints, and report the difficult problems to the leaders in time.

4. do a good job in the safety, energy saving and sanitation of the restaurant.

5, set an example, supervise and inspect the service personnel to do a good job in service.

6. do a good job in ideological work while doing a good job in service, so as to unite and love friends, help each other and make progress together.

7. Earnestly perform duties and complete other tasks assigned by superiors.

V. Work plan for next year

Since I have been working in a western restaurant for one year, western food service is not a strange job for me, but it is like a new working environment for me to switch from Chinese food to western food. The next work should start from scratch, and it is necessary to get started as soon as possible and straighten out the focus of work. Try harder.

Therefore, the work plan for next year is as follows:

1. Actively and seriously cooperate with the leaders to do a good job in the daily management of the restaurant.

2. Strengthen study, expand knowledge, learn from the advantages and disadvantages of the same industry, flexibly apply their own practical work, and optimize work quality.

3, strengthen the maintenance of hardware facilities and health inspection, to give guests a sense of comfort.

4. In view of some new employees and irregular operation, correct and guide them on the spot during the service process, and conduct more training and drills to improve the professional level of employees. Personal summary of catering staff 2

With the further establishment and improvement of market regulations and rules, the catering market in China will follow international rules in the fierce competition, and the market will be further planned and purified. The existing 11,111 catering enterprises in China and the turnover of nearly 511 billion will continue to increase, and the catering market in China has great potential. In the future, the catering industry will continue to maintain a rapid development momentum and the scale of the industry will continue to expand. At the same time,

the market competition will be more intense, and the trend of market segmentation will make the characteristics and individualization of enterprises more obvious, and the focus of competition will be more concentrated in innovation ability, management means, management level and talent guarantee.

Xinhua News Agency, Beijing, March 29th According to the data analysis released by the Ministry of Commerce on March 29th, China's per capita catering consumption expenditure is expected to reach 915 yuan in 21 years, and the catering market will continue to grow at a high speed of around 17%. The annual retail sales are expected to reach 1.2 trillion yuan, showing four major development trends.

First, catering consumption will maintain a strong development momentum. At present, China's per capita catering consumption has just reached $1,111, which still has much room for development compared with $1,611 in the United States and $1,151 in France.

At present, the main consumer demand of catering industry still comes from urban residents, but the huge market of rural catering has not really started. The huge rural catering market will provide a broad development space for China's catering economy.

Second, the socialization of catering will drive the diversification of consumption patterns. In recent years, business transactions, exhibition activities, home consumption, business and personal travel, leisure and entertainment have all become the driving forces of catering consumption. The consumption demand of catering industry will continue to expand, and the corresponding consumption categories will break through the traditional category of meals, showing a trend of convenience, diversification and modernization.

Third, the change of management mode will activate the catering market. Modern management methods such as chain operation, network marketing, centralized procurement and unified distribution will be effectively used in the catering industry. Some local home-cooked dishes, snack streets, food squares, and Chinese and Western fast food are everywhere, and their business is booming.

Fourth, the expansion of service connotation will promote the sustainable development of catering consumption. The catering industry will actively adjust the industrial and product structure, expand the hot spots of catering consumption, and strengthen the humanized development of service connotation. With community catering as the carrier, it is more convenient and beneficial to the people, and vigorously advocates healthy consumption, safe consumption, green consumption, environmental protection consumption, scientific consumption and economical consumption.

the development of all enterprises is inseparable from the cultivation of talents. Haolexing has long paid attention to team building and established an efficient learning team with broad vision and strong dedication, which has made Haolexing's goal more ambitious and the pace of progress more steady, laying a solid foundation for the development of the enterprise. Our team of Good Music Stars has set a grand goal to let Good Music Stars go out of Dongying, Shandong, China and the world!

Good Music Star has a strong mission to "make more people healthy and happy" and "make the world full of love", and I will fight for this mission! "Everything is possible!" We look forward to the realization of our dreams

After more than two years of operation, Haolexing has entered a mature development path. In order to better strive to build a service brand and further establish the purpose of "healthy life and joy transfer". In the past two years, the company has taken civilized and standardized activities as the breakthrough point, "untrained employees are the loss of the company" and "quality is the life of hotel products" as the entry point, paid close attention to the training and education of Star employees, strengthened the quality of the staff and continuously improved the service level.

Time flies, and I have spent six months happily in Good Music Star. Work hard and enjoy life-it is my consistent principle. I hope I can bring my happiness to customers and infect colleagues here.

Here, I learned and advocated how to do a good job in quality service, and we must master seven elements:

1. Smile. In the daily business process of Haolexing, every employee is required to treat guests with a sincere smile, which should be unaffected by factors such as time, place and mood, and is not limited by conditions. Smile is the most vivid, concise and direct welcome word.

2. Proficiency requires employees to be proficient in every aspect of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems, and improve their service skills and skills. "A journey of a thousand miles begins with a single step". If you want to master your business, you must have a good training class, constantly sum up your experience in actual operation, learn from each other's strong points, and be expert in many functions, so that you can be comfortable in service, which plays an important role in improving the service quality and work efficiency of a good music star, reducing costs and enhancing competitiveness.

3. Be ready to serve the guests at any time. In other words, it is not enough to have a sense of service, but to be prepared in advance. Preparation includes mental preparation and behavior preparation, which must be done well in advance. For example, before the guests arrive, make all the preparations well and be in a state of being ready to serve them without being in a hurry.

4. Paying attention means treating every guest as "God" and not neglecting the guests. Employees sometimes tend to ignore this link, and even have negative service phenomenon. This is because employees see that they dress casually, spend less, and feel no style. In real life, the richer people are, the more casual they are about clothes, because they are confident. And clothes can't represent the wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and treat every guest well and let them spend willingly. We should remember that "guests are our parents". Personal summary of waiters in restaurants 3

1. Preparation, that is, to be ready to serve guests at any time

In other words, it is not enough to have a sense of service, but to be prepared in advance. Preparation includes mental preparation and behavior preparation, which must be done well in advance. For example, before the guests arrive, make all the preparations well and be in a state of being ready to serve them without being in a hurry.

second, smile

in the daily operation of catering, every employee is required to treat guests with a sincere smile, which should not be affected by time, place, mood and other factors, nor be restricted by conditions. Smile is the most vivid, concise and direct welcome word.

Third, paying attention to

means treating every guest as a "god" without neglecting the guests. Sometimes employees tend to ignore this link and even have negative service phenomena. This is because employees see that they dress casually, spend less, and feel no style. In real life, the richer people are, the more casual they are about clothes, because they are confident. And clothes can't represent the wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and treat every guest well and let them spend willingly. We should remember that "guests are our parents".

4. Sincerity

Hospitality is the virtue of the Chinese nation. When the guests leave, employees should sincerely invite them to come again through appropriate language to leave a deep impression on them. Nowadays, the competition is service competition and quality competition, especially in the catering industry. The importance of service is self-evident. We must use all kinds of high-quality services to form our own service advantages in order to create higher customer satisfaction in the fierce market competition and make catering invincible!

5. Exquisiteness

It is mainly manifested in being good at observing, guessing the psychology of the guests, predicting the needs of the guests, and providing services in time. Even before the guests ask for it, we can do it for them, making them feel more cordial. This is what we call advanced consciousness.

VI. Creating

To create a warm atmosphere for the guests, the key lies in emphasizing the environmental layout and friendly attitude before service, mastering the guests' hobbies and characteristics, creating a "home" feeling for the guests, and making them feel that eating in a restaurant is just like returning home.

VII. Proficiency

Employees are required to be proficient in every aspect of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems and improve their service skills and skills. "A journey of a thousand miles begins with a single step". If you want to master your business, you must have a good training class, and constantly sum up your experience in actual operation, learn from each other's strong points, so that you can be expert in many functions and be comfortable in service, which plays an important role in improving the service quality and work efficiency of catering, reducing costs and enhancing competitiveness. Personal Summary of Restaurant Attendants 4

I agree that I won't stay in the catering industry for long, but it will be five years before I know it, not only because I will have feelings after a long time, but also because I have been experienced for a long time and everything can be handy. Below I will make a summary of the work of catering waiters for half a year, and then explain my experiences in catering.

The waiter didn't hear clearly when ordering for the guest. What should I do if I serve the wrong dish?

once this happens, the waiter should apologize to the guest and express his attitude, and then he can sell the dish to the guest in a tentative tone. If this person wants it, thank him. If the guest doesn't want it, he can't force the guest to remove the dish. At the same time, he should let the guest order the dishes he wants, and immediately inform the kitchen to make the dishes he wants quickly. The way to prevent this from happening is that after the guests order, the waiter repeats it to the guests, so that such mistakes can be avoided.

what should the waiter do if the guest complains that the dishes are not cooked during the meal?

There are generally two reasons to reflect that the dishes are not cooked: it may be that the cooking is not enough in the kitchen production process, or it may be that the guests who eat don't know the flavor characteristics of the dishes very well. The way to deal with it should be: if the food is really not cooked enough, the restaurant waiter should apologize to the guests first, return the food to the kitchen immediately, and report it to the chef, who will make a decision. It's best to redo a dish. If possible, it's ok to re-fire the returned dish and serve it on the table, depending on the specific situation. If the guests don't know much about the flavor characteristics of a dish, the restaurant waiter should apologize to the guests first, and then politely introduce its characteristics and eating methods to the guests. Because some dishes in southern China are fresh and crisp, they may seem unfamiliar on the surface. However, when the restaurant waiter explains, the tone should be polite, never let the guests feel make a fool of oneself, and take care of the guests' self-esteem. If the guests don't agree with your explanation, they have to send it back to the kitchen for further processing until they are satisfied.

what should the waiter do when the guest asks to return the food during the meal?

there are several situations in which a guest requests to return a dish: first, there is something wrong with the quality of the dish. For example, the food smells bad, undercooked or overdone. After inspection, if it is true, it is the problem of the enterprise itself. The waiter should return the food unconditionally and sincerely.