Restaurant waiters should set the table and arrange the restaurant according to the standards and requirements, and know the reservation and the information of dishes and drinks. The following is my summary of the work of restaurant waiters, hoping to help everyone! 1

summary of waiter's work in a restaurant enterprise, starting from a lowest-level employee, accepting the challenge of hard work and fatigue, working seven or eight small things a day, and standing without a seat. Learn to be patient and persist. This is my first job. I have never worked as a summer job, so I grew up in just over two months.

Every post has a subject, and there are many things to learn. Just entering the real kung fu, I don't know anything about what the service industry should pay attention to. Led by a trainer leader, I am familiar with the operation of various areas and work in the lobby, and even the most basic cleaning is very particular about steps and methods. This is true for sweeping the floor, washing and scraping the glass, especially for cleaning the countertop and preparing cleaning and disinfecting water.

face customers, serve with a smile and be patient. When customers push open the door of the restaurant and come in, we should first give them a "welcome and farewell". If we find that they are carrying more things and it is inconvenient to take the meal, we will help them take the meal to the dining position. During the rush hour, we should pay attention to recycling while eating, that is to say, when customers have to sit and have a rest after eating, we should take away those tableware, which can facilitate communication between customers, increase the turnover rate of tableware and tables in restaurants, and thus prevent a large group of customers from suddenly leaving and causing "flowers" everywhere in the lobby. For customers' dining requirements, for example, customers need Chili sauce, boiled water, paper towels and an extra pair of chopsticks and spoons. If you see customers who bring children to dinner, you should also take the initiative to help move a bb stool to facilitate customers to have a better meal.

if a customer finds that the product has foreign matter or the temperature is not enough, he should properly handle it. If there is foreign matter, he should change it for him and discard the original one directly in front of the customer, and then report it to the manager. If the temperature is not enough, you can help customers heat it. Only when it is handled well can customers have a pleasant dining process, which can better promote the operation of the restaurant. Therefore, we must not be angry with customers, even if we have grievances. Customers have a pleasant meal, so our employees will also have a lot of unnecessary troubles in their work. Customers are satisfied with their meals, and employees are relaxed and happy.

With accumulated experience in continuous work, it is easier to handle the friction with customers after getting familiar with it. After passing a certain job appraisal form, I have a certain contact with the management culture industry of Kungfu, and I also use the management skills I learned in the uploading class to get along well with my colleagues around me and get familiar with the service in the lobby, so I will go to the counter to study. Because I am not familiar with the menu, I have suffered a lot in the process of being an assistant. Being clumsy, knocking over products, being nervous and afraid of making mistakes, the more mistakes there are. When you encounter problems, you will want to escape and dare not move forward. Therefore, it is very important to overcome inner fears and take the step of self-confidence.

it's not easy to do a good job of assistance, and it's even more difficult to do a good job of cashier. When assisting, you should remember the meal ordered by the customer and some additional requirements, and you should not stay alone. You should operate according to the standard of assisting five steps. Help the cashier to write the bill when the customer chooses to take out; When there are many gynecology departments, customers should be greeted to queue up to order and take meals; When customers come to the counter for other help, such as toothpicks and paper towels, they should also be greeted at the same time; When some products need to wait, you should be clear in your heart and always pay attention to remind the cashier. In short, the assistant should listen to all directions, and his hands are faster than his brain. When learning cashier, I was very nervous and scared.

at first, I thought that machine was so difficult to understand and fix. When the customer came to order, my heart suddenly panicked, my hands were in a mess, my words seemed to stutter and my mind couldn't turn. After being fully familiar with the key operation of the cash register and the seven steps of the cash register, I will no longer be afraid to stand by the cashier. In the face of customer requirements, I can handle it well.

after five steps of training, I will be promoted to trainer and my role will be changed. My duty is more to train new employees, so I have more to learn and master. I need to stay in the restaurant after work to do the homework that trainers should do. If I don't understand, I will ask the training manager or other senior team leaders or administrative assistants. They are all my teachers.

working in a restaurant, I learned a lot of patience and persistence that I couldn't learn in class, and I never thought about giving up; Attention should also be paid to tone and words in interpersonal processing. Ascending to the management level, although it is the lowest level, we should do what a manager should do. Besides being a good model, we should also establish our own prestige among the employees and correctly handle the small frictions between employees and between employees.

so, it's difficult to take the first step, but it's important. No matter what industry you are engaged in or the nature of your work, you should first accept it yourself, then practice it, overcome it and conquer it. Summary of the work of restaurant waiters 2

From the work of this catering waiter, I changed my negative idea 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 can enhance my working consciousness, and I am determined to be a qualified waiter with ideals, morality, knowledge and discipline if I want to do it.

I 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 summed up the elements to be an excellent waiter.

1. 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.

Second, get familiar with work standards and methods quickly

In order to win in the fierce competition for our own enterprises and ourselves, we must be able to put into work and be competent as soon as possible to improve work efficiency.

Third, 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.

Fourth, have self-confidence

Compared with money, power 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 the best.

5. 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.

VI. Responsibility

is to put the interests of the company first and be responsible for your own work; Is responsible for the guests, to provide quality products and services to the guests; Even if there is no one to supervise you, you will do a good job seriously. This is the performance of responsibility.

7. Face the unfairness at work with a normal mind

There is no absolute fairness at work, and opportunities are always equal in front of hard workers. Without a certain ability to bear setbacks, how can we provoke the girders in the future?

VIII. Teamwork

Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises consists of a variety of division of labor, which requires the cooperation of team members very much. Employees and enterprises with team spirit and good cooperation are more successful.

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 leading; Doing a little more every day is heading for a bumper harvest; A little progress every day is towards success. Summary of the work of restaurant waiters 3

With the education, support and encouragement of restaurant leaders, In cooperation with the work of the restaurant, 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 are briefly summarized as follows:

1. Work concept

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 restaurant 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, catering service

catering service takes a long time, 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, the business philosophy

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

iv. improve the system

around the requirements of restaurant development, improve the restaurant management procedures and systems, and define the development mission.

V. Standardize management

Standardize enterprise management and implement brand development strategy. In this case of logistics, we feel a great responsibility. Restaurant leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm, and carry forward the spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the restaurant, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.

as long as we insist on the correct leadership of the leaders, do our job well in a down-to-earth manner, do everything possible to improve the service quality, and constantly raise the service level of all employees, we will certainly be able to complete all the tasks with high quality and make our due contribution to the century. Summary of the waiter's work in the restaurant 4

Time flies. It's the end of recent years, and it's been another year since I took over the canteen in a blink of an eye.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses, we can do our work better in the future. The work situation in the past year is summarized as follows:

First, as a canteen, it is naturally inseparable from diet, and the canteen is an indispensable part of everyone's life. If we leave what we eat, it is impossible to survive, so it is also very important as a canteen of the unit. As a canteen administrator, we should pay more attention to the diet and ensure the physical and mental health of each student.

second, as a collective canteen, food hygiene and safety is a major event related to the health of every student. First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is a place where students eat, and it is also the most sensitive place to diseases. As a staff member of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen in order to make all the staff feel comfortable and have a rest assured. Irregular ideological education for staff, implementation of the requirements of the food hygiene law, etc. Through learning, improve the service quality and awareness of staff at work.

Do a good job in the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clearly define their responsibilities, carry out their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff. Third, every day, as soon as I have free time, I will go to the kitchen to patrol, get in touch with the canteen staff, make a detailed understanding of the needs or shortcomings of the canteen work, and make timely control if there are any problems. For example, the sanitation situation: due to the large number of people dining, the number of people in the canteen was uncertain in the previous period, which made everyone physically and mentally exhausted, sometimes failing to clean the sanitation in time and thoroughly, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the current situation, I personally advise them, visit the kitchen, direct them or work with them. Make the ceiling, wall, stove, steamer, etc. look brand-new, and the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all the staff feel more comfortable and motivated; Similarly, a good dining environment also brings pleasure to the dining staff.

thirdly, it is also very important to control the purchase of food. More than 111 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. We will strictly refrain from purchasing any food without a "quarantine certificate" or a "food hygiene license", and keep out all the food that has been stored for a long time and gone bad, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the staff and workers who ate in our canteen. In food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.

in the fourth and last year, I have received it, and I have dined for more than ten times. Timely, accurate and smooth meal reception was completed, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees. Cultivate employees' service consciousness and improve their comprehensive quality.

In order to cultivate employees' service awareness and improve their comprehensive quality, this year, we have carried out trainings such as Catering Service Awareness Training, Employee Mentality Training, Five Practices for Service Personnel, Employee Etiquette and Politeness, and Wine Knowledge. These training courses have enhanced the service awareness, service mentality, professional service image and catering professional knowledge of grass-roots service personnel. Since February this year,