The unforgettable work life has come to an end. Looking back on my work during this period, I must have made a lot of achievements. Write a summary of my work, draw lessons and guide my future work. So, have you mastered the format of work summary? The following is a summary of the work of catering waiters (7 selected articles) that I have compiled for you. Welcome to read and collect. 1

A year's trip to Qiu Lai in the spring is about to pass. I think that as a qualified employee in the catering industry, you need to have certain basic skills and qualities, which are summarized as follows:

First, you should be ready to serve the guests at any time

That is to say, it is not enough to have a sense of service, and you must have preparation in advance. Preparation includes mental preparation and behavior preparation, which must be done well in advance. For example, before the guests arrive, make all the preparations well and be in a state of being ready to serve them without being in a hurry.

second, smile

in the daily operation of catering, every employee is required to treat guests with a sincere smile, which should not be affected by time, place, mood and other factors, nor be restricted by conditions. Smile is the most vivid, concise and direct welcome word.

Third, paying attention means treating every guest as a "god" without neglecting the guests.

Employees sometimes tend to ignore this link and even have negative service phenomena. This is because employees see that they dress casually, spend less, and feel no style. In real life, the richer people are, the more casual they are about clothes, because they are confident. And clothes can't represent the wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and treat every guest well and let them spend willingly. We should remember that "guests are our parents".

4. Sincerity and hospitality are the virtues of the Chinese nation

When guests leave, employees should sincerely invite them to come again through appropriate language, so as to leave a deep impression on them. Nowadays, the competition is service competition and quality competition, especially in the catering industry. The importance of service is self-evident. We must use all kinds of high-quality services to form our own service advantages in order to create higher customer satisfaction in the fierce market competition and make catering invincible!

5. Exquisiteness

It is mainly manifested in being good at observing, guessing the psychology of the guests, predicting the needs of the guests, and providing services in time. Even before the guests ask for it, we can do it for them, making them feel more cordial. This is what we call advanced consciousness.

VI. Creating

To create a warm atmosphere for the guests, the key lies in emphasizing the environmental layout and friendly attitude before service, mastering the guests' hobbies and characteristics, creating a "home" feeling for the guests, and making them feel that eating in a restaurant is just like returning home.

VII. Proficiency, requiring employees to be proficient in every aspect of their work and to be as perfect as possible

Employees should be familiar with their own business work and various systems and improve their service skills and skills. "A journey of a thousand miles begins with a single step". If you want to master your business, you must have a good training class, and constantly sum up your experience in actual operation, learn from each other's strong points, so that you can be expert in many functions and be comfortable in service, which plays an important role in improving the service quality and work efficiency of catering, reducing costs and enhancing competitiveness. Summary of the work of catering waiter 2

From 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 understand that whether a person can make a difference lies not in what kind of occupation he is engaged in, but in whether he does his best to do his job well. Have my working will and correct my working attitude; Understand the qualities that a successful waiter should have, so as to enhance my professional awareness, and I am determined to be an ideal, ethical, knowledgeable and disciplined qualified waiter

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 your job happily and easily. We want people who eat to get health, energy and good service. You may do ordinary work differently. And the people that enterprises need most are people who love their jobs.

Get familiar with work standards and methods quickly: In order to win 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.

Be diligent: Food and beverage 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.

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 self is the best.

Learn to be a man: To be a man is to be a dedicated, grateful, helpful and ethical person. If you are sincere and do things seriously, your career will be more successful.

duty: to put the interests of the company first and be responsible for my own work; Is responsible for the guests, to bring quality products and services to the guests; It means "respect is absent". Even if no one is supervising you, you will do a good job seriously. This is the performance of your duties.

A normal mind should deal with unfairness in work: there is no absolute fairness in work, and opportunities are always equal in front of hard workers. Without the necessary potential to bear setbacks, how can we provoke the girders in the future?

Team: It is the consistent pursuit of enterprises to play team spirit. The work of catering enterprises is composed of various divisions of labor, which requires the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.

This part-time job 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 the way; 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 the catering waiter 3

Time always goes in such a hurry that 21xx has slipped through our fingers in a blink of an eye. Looking back at the distance traveled in the past year, I have too many feelings.

the company achieved brilliant achievements in xx years, which could not be separated from the hard work of leaders and employees. Therefore, the responsibility of the restaurant department is even more important. As a restaurant staff, it is the duty to do my part.

first of all, do a good job in the hygiene of the restaurant, stick to a touch of dust every day and leave no dead ends, so as to create a clean and tidy dining environment for everyone.

Secondly, do a good job in disinfection of tableware, regularly disinfect tableware by classification, and update broken and worn tableware in time.

Thirdly, serve with a smile, and greet the dining staff with a warm and sincere smile.

finally, listen to the feedback carefully and make corrections and improvements in time.

the above points are my regular summary of 21xx's work. For the shortcomings, in the new year, I must work hard to improve and strive to do my work better. Summary of the work of catering waiters 4

xx years is a year of self-challenge. I will try my best to correct the shortcomings in my work in the past year and do a good job in the new year. Through my unremitting efforts, I have made some achievements in my work, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful and happy in the past year, but it doesn't matter. It's the past. What we should strive for is the future. Many people say that my personality has changed, I believe. I am really satisfied. There are many things pressing me, but I still persist in it. My life and emotions are the same. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs, twists and turns and difficulties again and again. Sometimes I really cherish me. I have been thinking about what I did wrong and why? I also cheer myself up again and again and stand up again and again. I am thinking that even without me, the earth will turn around and things will be solved. I don't want to be a weak person or a coward. My fate is in my own hands. I believe that tomorrow will be better, hello, I am good and everyone will be fine.

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.

3. As myself, I am responsible for the dish delivery

1. I am responsible for the sauce operation on the dining room surface.

2. Corresponding output and control of dish delivery.

3. Coordination of food delivery personnel.

4. Several points in operation

1. Shortage of manpower leads to the deformation of 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 can't we recruit people? This is a problem that needs to be solved in time.

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

5. I hope the superior can understand the staffing of other food delivery personnel in the same industry.

5. What our team did this year was not in place

1. Some employees were not polite and courteous, and gfd was not in place.

2. Sometimes the relevant standards are not followed.

3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in inadequate supervision.

In a word, 21xx takes today as a starting point, a new goal and a new challenge. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our restaurant a prosperous business and abundant financial resources! I wish all the leaders to March forward bravely in the journey of work and smooth sailing on the runway of life, and I wish all colleagues to continue to write new glories in life in the new year. Summary of the work of catering waiters 5

21xx is a year of harvest and great development. With the education, support and encouragement of General X .. 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 is a summary of this year's work.

1. Establish three concepts in daily work

Everything is customer-oriented, and no matter how unruly customers we meet, we should take the ultimate goal of serving customers well. Details determine success or failure. Only by doing every detail well can the management system and service system of the restaurant run smoothly. Let customers enjoy a high-quality and unique dining experience, and let employees work in a healthy and harmonious corporate atmosphere.

second, cultivate professionalism and adhere to the business philosophy

catering services take a long time, and strive to use time to organize training and learning. Let employees understand the importance of catering work, but also make employees have the spirit of dedication to strive for advanced professionalism. Adhering to the business philosophy of "quality of conscience, quality first", doing a good job in implementation and making employees understand the standards of restaurants are the working rulers 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. Focusing on the requirements of restaurant development, improve the restaurant management procedures and systems, and clarify the development mission.

Third, standardize enterprise management and implement brand development strategy

In this case, we feel a great responsibility. Restaurant leaders can lead all employees to develop in the competition with a high sense of responsibility and full work 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 restaurant, 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 do our job well, do everything possible to improve the service quality and constantly raise the service level of all staff, we will certainly be able to complete all the tasks with high quality and make our due contributions. Summary of the work of catering waiters 6

Looking back on my work this year, with the support and help of my leaders and colleagues, I have been strict with myself and completed my job well according to the requirements of the hotel. After one year's study, my work style has changed greatly and my work quality has been improved. Now I will summarize my work in the past year as follows:

1. Daily management work

As a catering,

in the work of the beverage hall for one year, all the work is aimed at improving service quality and work efficiency, so that the work is organized and integrated into every work. Strive to cooperate with the supervisor to do a good job in the management of the restaurant, in line with the principle of seeking truth from facts, so that the upper situation is issued and the lower situation is reported. The banquet reception task of our hotel is relatively heavy. In the second half of the year, we received many important guests and banquets, but due to various reasons, the quality and efficiency could not keep up. This requires us to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to be comprehensive and avoid omissions and errors accurately.

second, strengthen self-study.