Summary of catering waiter's work One year is a year of harvest and great development. With the general education, support and encouragement of someone. In cooperation with the hotel's work, I learned a lot, broadened my thinking and strengthened communication with various departments. Through my joint efforts with all of you, I successfully completed the task assigned to me by the leaders. To sum it up briefly: 1. In our daily work, we have established three concepts: 1. Customer concept: everything is customer-oriented, no matter how unruly customers you meet, the ultimate goal is to serve 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 high-quality and unique dining experience, and let employees work in a healthy and harmonious corporate atmosphere. Two, the catering service time is long, and strive to use this time to organize training and learning. Let employees understand the importance of catering work, but also let employees have professionalism and strive for advanced professionalism. Thirdly, adhering to the business philosophy of "Quality Conscience, Quality First", it is the work ruler of every employee to implement it well and let employees understand the hotel standards. In order to improve employees' understanding of standards, I made a job training plan and organized employees to operate standards uniformly. Four, around the hotel development requirements, improve the hotel management procedures and systems, clear development tasks. 5. Standardize enterprise management and implement brand development strategy. In this logistics situation, 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 is facing new challenges and contains new opportunities. Under the correct leadership of General Manager XXX, as long as we persist in doing our job well, do everything possible to improve the service quality and constantly improve the service level of all employees, we will certainly be able to complete all the tasks in XXX with high quality and make our due contribution to the century.