Catering is a food production and operation industry that provides consumers with all kinds of drinks, food, consumption places and facilities through instant processing, commercial sales and service labor. Below I will bring you a selection of the working experience of catering waiters, hoping to help you!

A selection of working experience of catering waiters 1

A year has passed quickly, and I have become a waiter I never thought I would be. 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. The following is a summary of my work in this year:

First, my 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 through with my continuous efforts, but I will continue to work hard in the coming year. Let my ability become stronger and better, even if I am a waiter.

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 should take serving customers as our ultimate goal.

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, but also make employees have the spirit of dedication to strive for advanced professionalism.

third, adhere to the business philosophy of "quality of conscience, quality first", do a good job of implementation, and make employees understand the hotel standards, which is the working ruler of every employee. In order to improve employees' awareness of standards, I have formulated a job training plan and organized employees to carry out unified operation targets.

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 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, 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.

3

I worked in a coffee shop for a year, and although I only did some simple work, I did learn a lot. The following is a summary of my work:

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.

4

I agree that I won't stay in the catering industry for long, but I've been working for five years before I know it, not only because I have feelings for a long time, but also because I have rich experience 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 several summaries of 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 ok to redo a dish, and if possible, it's ok to re-fire the returned dish and serve it on the table, which should be decided according to 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 belongs to the enterprise itself. The waiter should return the food unconditionally and sincerely apologize to the guests. Second, there is no time to wait. At this time, the waiter should contact the kitchen immediately, and do it first if possible, otherwise the food should be returned. Third, the number of guests ordering food is large, but the number of people actually arriving is small. This can be returned as appropriate through consultation. Fourth, when the guests ordered their own food, the guests asked to return it. If this situation is really not a quality problem, you should not agree to return the food, but you can try your best to help resell it to other guests. If no one really wants it, we have to patiently explain the truth and advise the guests not to return it. If you can't eat it, you can pack it for him to take away.

when a guest suddenly choked on food, what should the waiter do?

Guests may choke on food because of being happy, talking, eating too fast, etc. The general reaction is that they are livid, stop talking and pinch their throats with their fingers. Restaurant waiters should come forward to help the guests immediately if they encounter such a situation in their service. Be compassionate and never laugh or stand by. If the food choking is light, you can immediately send a glass of water for the guests to drink; If the food is choking heavily, the restaurant waiter stands behind the guest, holds the guest's waist with his arms, leans the back of his thumb against the guest's navel a little, clenches his fist with the other hand, and squeezes it up quickly, vibrating the guest's stomach. Repeatedly, the food can be eliminated, and then a glass of water is sent for the guest to drink.

what should the waiter do if the guest is drunk in the restaurant?

Guests behave differently after being drunk. We should try our best to help them on the principle of taking care of their health. At the same time, we should avoid their gaffes after being drunk from affecting the normal business of our restaurant. If the guest is seriously drunk, which has affected the dining of other guests and the service work of the restaurant, the restaurant waiter should invite the guest to a quiet and relatively isolated space, ask the guest to sober up first, and at the same time bring hot tea and small towels to the guest. If guests vomit, the restaurant waiter should immediately clean up the dirt. At this time, the guest is in an unconscious state, so we should not care too much about attitude and language, but we should prevent the guest from making strong moves, pay attention to our personal safety, and invite security personnel to be present at the same time. If the guest is not seriously drunk, the restaurant waiter should use service skills to make him stop drinking, and ask the guest to replace the wine with drinks and the high-alcohol wine with low-alcohol wine. Be sure to pay attention to the service language, and never disrespect the words and deeds of the guests.

The guests at this time are particularly picky, and if they are not treated carefully, they will cause great trouble. Some guests, after being drunk, take the opportunity to fight and smash the furniture and tableware of the restaurant. As a restaurant waiter, they should immediately contact the security department and ask for assistance to calm down the situation as soon as possible. It is necessary to write down the number of damaged tableware and furniture, find out the amount, and ask the perpetrators to pay compensation according to the price afterwards, and never tolerate it.

Selection of working experience of catering waiters 5

From this catering waiter, I changed my negative thought that being a catering waiter has no future; I have established the idea of doing what I do and loving what I do, and I know whether a person has made a difference is not what kind of occupation he is engaged in, but whether he does his best to do his job well. Have my working will and correct my working attitude; Knowing the qualities that a successful waiter should have, I have strengthened my professional awareness, and I am determined to be an ideal, ethical, knowledgeable and disciplined qualified waiter if I want to do it. I have 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 part-time job as a waiter, I have summed up what I need to be an excellent waiter. Love your job: When you love your job, you will do it 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.

1. 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 put into work and be competent as soon as possible to improve work efficiency.

2. be diligent: 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, influence 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 beautiful.

4. Learn to be a person: Being a person is a person who is dedicated, grateful, helpful and professional ethics. Being sincere and doing things seriously will lead to more success.

5. Responsibility: it means putting the interests of the company first and being responsible for your own post; 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.

6. Face the work with a normal heart.