Describe the work composition of a restaurant waiter around me

I am a restaurant waiter o; The guest's words made my face burn with embarrassment.

Although I failed to serve food for the first time, with my first brave attempt, I was full of confidence in myself. I became more and more generous and stopped being coy. After two hours, I actually finished the task of serving food for five tables. It was 9 o'clock in the evening when the business was over, and my mother and I were so tired that I collapsed on the sofa. My mother watched. Because my gift has been delivered successfully.

From this practical experience, I really feel that it is not easy for my parents to make money. I must study hard and live up to my parents' expectations. In the future, I will care more about my parents and share their difficulties and worries ...

Comments: It is a special gift to work as a waiter in my mother's restaurant. From this gift,

Job responsibilities of restaurant waiter

1. Tidy up gfd, put on light makeup, arrive on time, don't be late, leave early, absolutely obey the leadership and command of the restaurant foreman, and finish the task seriously and quickly.

2. before going to work, know the number and time of dining, know if there are any other special requirements for the guests, and do a good job in personalized service.

3. before the formal dinner, carefully clean the tables and chairs and the dining room according to the arrangement of the foreman, lay the table in the dining room, and prepare all kinds of supplies to ensure normal business use.

4. Stand at the appointed time, smile naturally on your face, and greet the guests with full spirit.

5. arrange the guests to sit in time when they arrive, add or remove seats according to the number of people, and take the initiative to pull the chair (put clothes first) to introduce the characteristics and business nature of our store.

6. When serving the dining room, please always say thank you at the beginning, always use polite language and smile, ask for tea, pour tea and send towels for the guests in time, introduce the ordering method, ask for drinks from the guests and sign up for the price.

7. When serving meals, communicate with the guests more, answer any questions you have, and answer the guests politely if you don't know. Ask questions before answering if necessary, and don't neglect the guests or guard against arrogance, rashness, impatience and annoyance.

8. always pay attention to all the conditions of guests and restaurants during meals, so as to achieve better cooperative service and satisfy guests with quality service.

9. When operating, you must use a tray to avoid spilling tea and vegetable juice. You should arrive at the service meal with sound, so as to avoid colliding with the guests. You should apologize to the guests immediately if you make mistakes in your work.

11. If you have any questions at work, handle them in time. If you can't solve them yourself, report them to your superiors in time.

11. If the guests take the food directly with their hands, they should wash the cup in advance. The water temperature should be kept at about 21 to 31 degrees, the bone dish garbage should not exceed one third, and the ashtray should not exceed three cigarette butts.

12. When dining, guests should pour wine and tea for them in time, and clean the countertops in time to ensure that the countertops are clean and tidy.

13. If the guest's dishes are not served for a long time, he should take the initiative to go to the kitchen to rush the dishes for the guest. If the dishes are served, he should ask the guest whether to add dishes or staple foods, take the initiative to promote and introduce them, and finally wish the guests a happy meal.

14. Enjoy the same perfect service after meals, add the last polite dish and napkin in time, and keep smiling at all times.

15. Empty soup bowls or other items that are not used for dining should be removed in time to keep the table clean, and the banquet hall should take the initiative to deliver fruit bowls to the guests.

16. If the guest has the tendency to leave, take the initiative to pull the chair for the guest in time and remind him of his belongings.

17. To strengthen the implementation of the sense of seeing guests off, you must smile and see them off at the restaurant door, and say "Please walk slowly, welcome to come next time". After leaving the restaurant, the guests should quickly return to their jobs and close the table with care.

18. When closing the stage, the stage should be closed according to the closing procedure, and the area should be cleaned or set in time to welcome the next group of guests.

19. Before coming off work, check whether the lights, doors and windows in the work area are turned off, and whether the power supply is cut off, so as to ensure safety. Only after asking the leader can you get off work.

21. When a full table is turned over, no one can stare at the empty post or the platform, and guests are forbidden to call out or pour it by themselves. No matter when you are busy, you should receive every group of guests according to the standard service quality and normal mentality.

21. Employees should establish a good relationship with colleagues, help each other regardless of personal efforts, gains and losses, and abide by all the rules and regulations of our store.

22. actively participate in training, constantly improve service skills and professional quality, form a good atmosphere of learning, helping, catching up and surpassing, be familiar with service knowledge, improve service skills and skills, and strive to be an excellent service employee.

welcome guests, sit down, order tea, serve food, pay the bill to see them off, tidy up the table, and finish the sanitation

Work flow of restaurant waiters

Preparation before meals

1. Arrive at work on time, attend the regular meeting before class, and receive the work arrangement and arrangement of the duty manager for the meal.

2. After the employees enter the post, do the sanitation positioning and table setting. If reservation is made in advance, the table should be set as required.

3. Clean the floor and the surfaces and dead corners of indoor articles. Make the floor free of garbage, oil dirt, water stains, cigarette butts and mop hairs. Clean it once every meal.

4. Check the table top and tableware for damage, water stains, oil stains and keep the table top clean and tidy.

5. Lead disposable goods to eat. Keep the files in order.

6. Set up the post according to the point

to prepare for welcoming guests. Attendant's workflow:

1. Welcome guests:

1. When the usher leads the customers to the area, the waiter should smile and nod to say hello.

2. Pull up the chair to give up your seat, add or subtract tableware according to the number of customers, and hand over the menu.

Order. Specials, new dishes and drinks

4. When recording the dishes and drinks ordered by customers, write down the date, table number, number of people ordering and the name of the waiter.

5. After the customer orders, repeat the order to confirm the dishes ordered by the customer, and then signal the customer to serve the dishes later. Before leaving, customers should be reminded to pay attention to their belongings so as not to lose them.

2. Place an order:

6. Check whether the documents are consistent with the budget. If there are any problems, solve them quickly.

3. In-meal service

7. Send the drinks and disposable chopsticks ordered by customers to the table, ask for their opinions, open the bottles and pour them into the cups.

8. Inspect the customers in their own areas. Tidy up the table top, declare the name of the dishes, check the list of dishes, solicit customers' opinions, and remove the empty tableware and utensils from the customer's table at any time.

9. When the waiter leaves the work area temporarily, he must greet the waiter in the neighboring area for help. Don't leave his post for a long time, and return to the work area quickly after finishing the work.

11. Inspect the floor and table top hygiene at any time and clean it in time to keep it clean.

Remind customers to take their belongings with them, and give a farewell speech.

4. Closing the table

12. Tableware should be placed in a file pattern, and large tableware should not be stacked with small tableware. The front office supplies and kitchen supplies should be separated, and the tableware should be sent to the dishwashing room separately with the specified closing tools.

13. Clean up the garbage on the countertop and clean the tables and chairs. Set the table in time for the customer to take the next table.

Give me five points. I won't be reluctant to give up. The summary of the work of restaurant waiters in 2113

Mainly write down the main work contents, how to serve customers, achievements and shortcomings, and finally put forward reasonable suggestions or new efforts. . . . . . .

Work summary is to let the superior know what contribution you have made and reflect the value of your work.

So you should write a few points:

1. Your understanding of the post and work 2. What have you done specifically

3. How do you work hard and what are the things you use your brain to solve. Even if it's nothing, write some difficult questions. How did you solve them through hard work?

4. What abilities or knowledge do you need to improve in your future work?

5. The superiors like people who work actively. You should be prepared for everything in your job, that is, the preparatory work is as follows for your reference:

Summary is to make a comprehensive and systematic overall evaluation and analysis of the situation in a period of time, and analyze achievements, shortcomings and experiences. Summary is a kind of applied writing, which is to think rationally about the work that has been done.

Basic requirements for summary

1. Summary must have an overview and description of the situation, some simple and some detailed.

2. Achievements and shortcomings. This is the main content of the summary. The purpose of summing up is to affirm achievements and find out shortcomings. What are the achievements, how big they are, in what ways, and how they were achieved; How many shortcomings there are, what aspects they are manifested in and how they are produced should be clearly written.

3. Experience and lessons. In order to facilitate the future work, we must analyze, study and summarize the previous work experience and lessons, and form theoretical knowledge.

Points for attention:

1. Be realistic, the achievements are basically not exaggerated, and the shortcomings are basically not narrowed. This is the basis of analysis and drawing lessons.

2. Be clear. The sentence is fluent and easy to understand.

3. Be specific and appropriate. There are important things and minor things, and you should highlight the key points when writing. The problems in the summary should be divided into primary and secondary and detailed.

The basic format of summary:

1, title

2, beginning of text

: overview and overall evaluation; Summarize the full text.

main body: analyze the shortcomings of achievements and sum up experiences and lessons.

conclusion: analyze the problem and make clear the direction.

3. Signature and date

How to write the work summary of the restaurant waiter?

this year is a year of harvest and great development. With the education, support and encouragement of the leaders and the cooperation with the hotel, I learned a lot, broadened my thinking, and strengthened my work exchanges 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

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

concept of details: details determine success or failure. Only by doing every detail well can the hotel management system and service system run smoothly.

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 operating 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 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, the staff team has been stabilized, and good economic and social benefits have been achieved.

In the new year, the new century is facing new challenges, but it also contains new opportunities. As long as we persist in doing our job well under the correct leadership of President XXX, do everything possible to improve the service quality and constantly improve the service level of all staff, we will certainly be able to fully complete all the tasks in XXX with high quality and make our due contribution to the century.

according to the specific problem types, carry out step disassembly/cause principle analysis/content expansion, etc.

The specific steps are as follows:/The main reason for this situation is ... how to write a summary of the work of restaurant waiters

Summary of the work of restaurant waiters in 2118

In 2118, I was serious in my work and could treat every customer who came to eat sincerely. And make differentiated services according to the different needs of customers. For example, if a family comes to a party and there are elderly people, I will ask if I want to make the food soft when ordering. Because the old man has a bad mouth. If a family of three brings this little treasure to dinner, I will get a baby chair for it. Recommend some foods that are good for baby's development when ordering food. For example, if someone has a birthday and ordered a lot of food, I will ask the supervisor if I can send this table a bowl of longevity noodles. I have made great progress in my business this year, and of course my communication skills need to be further improved. Below I will talk about the things I encountered in my work in 2118: 1. Training:

1. Tray essentials, 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 2117, there were 23 people leaving Chuancai, and in 2118, there were 4 people leaving Chuancai, 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 know how to put themselves in others' shoes. It is really difficult for me to be today!

3. Why not recruit people? This is the biggest problem that needs to be solved in time.

4. What is establishment, development, progress, improvement, management, management, maintenance and stability?