Model essay on personal work summary of catering

Summary is a kind of written material for reviewing, analyzing and evaluating after a certain period, a certain project or some work has come to an end or has been completely completed, so as to draw lessons and some regular understandings. It can effectively exercise our language organization ability, so we should make a good review and write a good summary. So do you really know how to write a summary? The following is a summary essay on personal work in catering that I collected for you. Welcome to share it.

summary of personal catering work model essay 1

I can do my job seriously and conscientiously in this job. Although I only play an ordinary role, this role is not only as simple as collecting money, but also has many complicated procedures. During my work, I learned a lot of experience and gained a lot of knowledge.

But as a cashier, you must have a positive, enthusiastic, proactive and thoughtful attitude to serve every customer. Occasionally, I will encounter many unpleasant things at work, but I must overcome them without negative emotions, because this will not only affect my mood but also my attitude towards customers.

We meet different guests every day, and different guests have different tempers. We should provide different services for different customers, because the unchanging tenet of this industry is "customer first". In the face of customers, always smile on your face, provide polite service, and let customers feel friendly. Even if we encounter some unpleasant things in the service work, if we still greet them with a smile, then there is no reason for unreasonable guests to lose their temper. The so-called "meet with a smile and let everything go", so that customers are happy and comfortable.

Although this is just a simple cashier, it is so insignificant to others, but it teaches people a lot of truth and improves our own quality. Constantly learn, constantly improve their moral cultivation, and constantly improve their service skills. "Only learning can constantly sharpen a person's character, improve moral cultivation and improve service skills. Even an ordinary cashier, as long as he keeps moving forward, can walk the sky we want!

The following are some concepts that I have personally realized in this year's working time that I must understand and demand myself:

1. Be anxious about what the guests are anxious about and think about what the guests think.

(I will meet different types of customers every day and provide different types of services for different types of customers. Its service tenet remains unchanged: customers are God! )

2. Smile at customers

(Let customers feel at home with the most intimate side. Even if you encounter unpleasant things in the checkout service, you can still greet with a smile. I believe that no matter how unreasonable the customer is, there is no reason to lose his temper. )

3. Don't be uncertain about the guests.

(When the needs of the guests need to be completed with the assistance of other departments or individuals, they should consult clearly before making a decision, because what the guests want is the most accurate answer. But in any case, this doesn't mean that you don't have to try your best to solve the problem for the guest. The key is to let the guest know that his problem is not something you can solve immediately, and you are really trying your best to help him. Many guests ask for more invoices at the front desk, so we refuse them, and we must never go against the principle in order to echo the guests. )

4. consider how to make up for the mistakes made by colleagues and departments, and ensure that guests can check out in time to satisfy their guests.

(The cashier at the front desk is the last department that guests contact before leaving the store, so they usually complain to us when they check out. This kind of service, and these problems are not caused by cashier, at this time, it is most taboo to shirk or blame the departments or individuals that cause difficulties, and the style of "nothing to do, hanging high" is the least desirable. We can't make up for our mistakes, but make our guests doubt our management, thus deepening the distrust of our customers. Therefore, we should calmly play the intermediary function, and the cashier should explain the situation to other individuals or departments and ask for help. After the problem is solved, we should solicit the opinions of our guests again. At this time, our guests are often influenced by your enthusiastic help, thus changing the initial bad impression and even establishing the relationship between our close and trusted customers. )

5. Keep learning, improve your moral cultivation and service skills.

believe me, I can do it better. thank you for your appreciation. I love this job and I will do it well! Dear colleagues, let's fight side by side for us. Come on. Summary of personal work in catering 2

21xx years have passed quickly. In this year, I strictly demand myself to consciously fulfill xx rules and regulations and do the duties of cashier foreman, and earnestly complete every work assigned by the leader. Now I will make the following summary of my work in the past year:

1. Obey management and learn modestly

As a cashier foreman, the most important thing is to understand my responsibilities, under the reasonable arrangement of the leader. Work hard to complete the assigned business, and learn business knowledge seriously. Whether it is the cashier at the front desk or the cashier at the restaurant, it represents the image of xx. The words and deeds must conform to the standards of xx. Keep in mind the cashier's duty requirements and work discipline, accept the criticism of the leaders and the suggestions of the employees with an open mind, persist in learning from the leaders and colleagues, learn from others' strengths, and strive to enrich and improve themselves.

Our job is to face the guests directly, and cashier is the last link in the whole work. As cashiers, we should bear in mind that we should be 111% attentive in service, and we should be anxious about what the guests think. I keep in mind one sentence: there is no trivial matter in service, and everything should start with the details. Just like this, if you think more about your guests, your service quality will be improved a little. A little accumulation and a little progress will not only prove your ability, but also add luster to the cashier work. Work hard, customers are God. Of course, it is inevitable to make mistakes when facing guests, but we should learn the difficulties of customer service, report the problems to the leaders in time, and handle them flexibly on the basis of principles.

Third, respect your own work and respect everyone

As a cashier foreman, I told the cashier that to be a good cashier, we must have a positive, enthusiastic, proactive, thoughtful and patient attitude to serve every customer, and occasionally encounter many unpleasant things in our work, but we must all overcome them and not have negative emotions in our work. Because this will not only make you feel bad, but also affect the guests in the service to the guests. We will meet different guests every day, and different guests have different tempers. We should provide different services for different guests. We should always keep a smile on our faces and provide meticulous service when facing guests. We should let the guests feel intimate, treat them like their relatives and get the recognition of the guests. This is the successful service.

Fourth, clear the goal and correctly grasp

Facing the cashier work, I told them to look at the work from a learning perspective, not only to do their own work well, but also to master the cashier operation process and cashier tools skillfully. There are many things to learn. Set a direction for yourself from the beginning of your work. To what extent, you should give yourself a perfect explanation, clarify your goals, and make yourself more aware of what you are doing and what you need to do next.

5. Make persistent efforts to achieve good results forever

There are no good individuals, only good teams, and every year will be rewarded. 21xx has arrived. I firmly believe that under the leadership of our leaders, we will unite as one and usher in a year of great leaps and bounds. The above is my personal summary, and I hope the leaders will give me more valuable advice. Summary of personal work in catering model essay 3

Time flies, and 21xx years will soon leave us. While lamenting how fast time has passed, I can't help but look back on the wonderful time I spent with my colleagues in the past year, the shortcomings in my work and the achievements I have made. At the beginning of the year, due to the needs of restaurant business, I temporarily adjusted my post. Facing the new job, I actively studied hard and consulted my experienced colleagues, thus successfully completing various tasks. Now I will summarize my work in 21xx as follows.

1. Treat cashier work with a positive attitude

In my 21xx years' work, although I only played the role of an ordinary cashier, my work was not only as simple as collecting money, but also a series of complicated procedures. At work, I found that if I want to handle a job well, no matter whether it is complicated, busy or leisure, I should treat it with a positive and serious attitude, instead of complaining because of the proportion of workload, because complaining is useless. What we should do more is not to think things too badly, but to keep a good attitude towards every day, because a happy attitude will make us feel tired and boring at work.

during my work, I learned a lot of experience and gained a lot of knowledge. But as a cashier, you must have a positive, enthusiastic, active and thoughtful attitude to serve every customer. Occasionally, I will encounter many unpleasant things at work, but I must overcome them without negative emotions, because this will not only affect my mood but also my attitude towards customers.

Second, the service work is also needed by ourselves.

Every day, we meet different guests, and different guests have different tempers. We should provide different services for different customers, because our unchanging aim is service, and the concept of service is "customer first". In the face of customers, always smile on your face, provide polite service, and let customers feel friendly. Even if we encounter some unpleasant things in the service work, if we still greet them with a smile, then there is no reason for unreasonable guests to lose their temper. The so-called "meet with a smile and let everything go", so that customers are happy and comfortable.

My post is not only a place where I perform my responsibilities, but also a stage where I offer my love to customers. So I cheer myself up every day: no matter how wronged I am, I must not let my customers suffer a little injustice; No matter what face the customer faces me, I will always be a smiling face to the customer. Life is like a mirror. When you smile at it, it will smile back at you. When I see customers smiling at me, when my work performance is affirmed by my leaders, I feel a kind of joy and pride that I have never felt before. Although the work in the shopping mall is monotonous, our life is colorful; Although most of the customers in front of us don't know each other, the sincere feelings between people are real.

third, the feeling of cashier work

The monotony and hardship of work is no longer a burden, but a necessity of our life. A person's life can't always be a smooth road, accompanied by difficulties and setbacks. The flowing water is blocked to form beautiful waves, and life is more magnificent and colorful because of frustration. This is what we do when we encounter difficulties. We fall and get up again, and record our journey with failure. This is a truly complete life.

Past successes and failures have become yesterday. We should not stand in yesterday's achievements or failures to show off or grieve, but should adjust our mentality to meet future challenges and face upcoming problems. There is a lot of knowledge to learn in life, and what we have learned now is far from enough, so we should be prepared for the next stage of internship, set out with a goal, and the hard work will pay off, sow the seeds, and we must have diligent cultivation and cultivation, so that we will have a bumper harvest.

Finally, I dare not say how well I have done my work in 21xx, but I want to say that I have also devoted myself to sweat and hardships and gained success and joy in my work. I will continue to pay, gain and make progress in my future work, and I will work harder to achieve more excellent results in my future work. Summary of personal work in catering Fan Wen 4

At work, although I only play the role of an ordinary cashier, my work is not only as simple as collecting money, but also a series of complicated procedures. In this year's work, I found that we should be able to do a good job freely, no matter whether it is heavy, busy or leisure, we should complete every job with a positive attitude, instead of complaining because of the proportion of workload, because complaining is useless. What we should do more is not to think things too badly, but to keep a good attitude and face the team every day. Because a happy attitude will make us feel tired and boring at work.

I studied business knowledge hard at work. Under the guidance of the foreman's training, I quickly became familiar with the basic situation of the restaurant and the cashier's post process. From theoretical knowledge to practical operation, from reception to customer service, I learned and accumulated bit by bit, and in a short time I mastered all the business skills that cashiers should have.

I have made mistakes in my work. My supervisor and foreman gave me encouragement again and again, which made me more enthusiastic about my work. Mr. Millland once said: Young people naturally need encouragement. Yes, it is this encouragement that makes me bravely overcome difficulties and make continuous progress in my work. From then on, in the eyes of the leaders, I was not so fragile, but became very strong. Because of my strong sense of responsibility and enthusiasm for work, I was affirmed by my superiors and asked me to practice in Club X. At first, I was not used to it, and I felt that it was not as good as a restaurant in all aspects. However, after a period of tempering, I finally realized that only by eating hard can I be a master. After a period of hard work, the leaders gave me a good evaluation and asked me to be the receptionist. At that moment, I was very happy. Being tired is worth it. At the same time, I feel a lot of pressure. The leaders value me so much. This is my trust. I think I should work hard and do my duty well. This is another new challenge for me.

during the internship year, I have learned something about the management and culture of restaurants, among which the deepest understanding is:

1. Service quality

For service industries such as restaurants, service quality is undoubtedly one of the core competitiveness and the lifeline of enterprises. High-level service quality can not only leave a deep impression on customers, but also lay the foundation for their coming again. But also can make customers feel honored and establish a good brand and image for the enterprise. In X, we can see that restaurant leaders attach great importance to the improvement of service quality, even for our interns, they must undergo strict etiquette training before they can take up their posts. Follow-up training and guidance for old employees, and constantly improve and improve their professional quality and level. Department managers and supervisors often say to us, "Your every move represents our X, and your image is our X". "The guests will never be wrong, but only we will be wrong. "Only sincere service will bring a smile to the guests. "

2. Restaurant culture

There are service culture, etiquette culture, regional culture, food culture, relief culture and so on everywhere in the restaurant. All the staff here are the hosts, and all the guests who come to the restaurant will have more or less dependence on the restaurant and its people, except in the process of receiving service.