The service industry is a paid or unpaid industry that takes customers as the center, pays attention to customer experience and meets customers' daily needs. Below I will bring you the work experience of waiters and share their feelings, hoping to help you!

waiter's work experience sharing sentiment 1

It has been more than a month since he joined the company in a blink of an eye. According to the work arrangement of the company manager, he is mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on the work situation.

1. On-site management of the hall

1. Etiquette and courtesy require repeated practice every day. When employees meet guests, they should use polite language. The exception is that the cashier at the front desk and the regional seating service staff require that they should be ready at any time, and that courtesy and courtesy should be applied to every bit of work, and employees should supervise each other and improve each other.

2. Insist on the inspection of gfd before class. Those who fail in gfd can only take up their posts if they are qualified. Correct the appearance problems immediately when they are found on the post, supervise the use of guest manners and manners, and the employees will develop a good attitude.

3. Strictly grasp the positioning of posts and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should do their respective duties, clarify their respective work materials, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as they need service.

5. Goods management From large items to small items, whether it is customer damage or natural damage, everything requires rules-based, well-documented, implemented by someone, supervised by someone, followed by people, and summarized.

6. In the public health management area, the cleaning personnel are required to clean the foreign objects or dirt immediately.

the hygiene requirements of each area are that the sofa surface, the surrounding area, the dining table and the floor should be dust-free and free from water stains, neatly placed and without inclination.

7. During the meal time, because the guests arrive at the store in a concentrated way, there is often a phenomenon that the guests queue up, and the guests will show impatience.

At this time, it is necessary for the foreman to prepare for the reception before the reception peak, so as to reduce the waiting time of the guests, and at the same time, pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, carefully receive every table of guests, and be busy without chaos.

8. Buffet is a newly-opened project in the dining hall. In order to further improve the quality of buffet service, the Overall Practical Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system to reduce the probability of customer complaints, and collect complaints from restaurant customers about service quality and quality, which is an important basis for improving daily management and service supply. All restaurant staff analyze and summarize the collected cases and come up with solutions to the problems, so as to make daily services more targeted and reduce the probability of customer complaints.

2. Daily management of employees

1. As an important part of restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect the service quality and team building.

according to the characteristics of new employees and their entry scenarios, special training is carried out, with the purpose of adjusting the mentality of new employees, facing up to the transformation of the protagonist and understanding the characteristics of the catering industry. Make new employees fully prepared psychologically, ease the dissatisfaction caused by the unsuitability of the protagonist's transformation, and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, insist on good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, and understand their recent work scenarios to find problems and solve problems.

3. Strengthen training in combination with work practice, with the aim of improving work efficiency and making management more standardized and effective.

combined with the case analysis of daily restaurants, the staff have a new understanding and understanding of daily service, and their awareness of daily service is consistent.

Third, there are shortcomings in the work

1. In the case of insufficient details in the work process, unreasonable work arrangement and more work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after an accident.

The last month of 21 _ _ was a month for me to realize my self-challenge. During this month, I had both gains and shortcomings. In the next month, I will try to correct the shortcomings in my work in the past month and do the next work well.

The waiter's work experience is shared. 2

Here, I learn and advocate how to do a good job in quality service, and master several elements:

1. Smile. In the daily operation of the hotel, every employee is required to treat guests with a sincere smile, which should be unaffected by factors such as time, place and mood, and is not restricted by conditions. Smile is the most vivid, concise and direct welcome word.

2. Proficiency requires employees to be proficient in every aspect of their work and 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, 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 ktv, reducing costs and enhancing competitiveness.

3. Be ready to serve the guests at any time. In other words, it is not enough to have a sense of service, but to be prepared in advance. Preparation includes mental preparation and behavior preparation, which is 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.

4. Paying attention means treating every guest as "God" and not neglecting the guests. Employees sometimes tend to ignore this link, and even have negative service phenomenon. This is caused by the superficial phenomenon that employees see that they are casually dressed, have low consumption and feel no style. In real life, the richer people are, the more casual they are about clothes, which is their confidence; 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".

5. Exquisiteness is mainly manifested in observing the guests' psychology, predicting the guests' needs, 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.

6. 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 staying in the hotel is just like returning home.

7. Sincere hospitality is the virtue of the Chinese nation. When the 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 the service competition, and the quality competition, especially the hotel industry, is particularly fierce. The importance of service is self-evident. We 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 the hotel invincible! Every profession needs to stress team spirit, and so does Happy Di. When business is busy, colleagues can understand each other and Qi Xin can share the troubles. Usually, there are also tricky customers. If one person is in trouble, other colleagues will go up in time to adjust the dispute so that the situation is no longer bad.

Everyone has a clear division of labor and is active in their work, which really achieves the effect of a hero and three gangs in action. Usually, I also chat with customers, learn about their favorite songs and recommend new songs to satisfy customers. In this way, there are more repeat customers, allowing customers to recommend friends and improve the consumption rate. After that, I will also make some summaries, which will accumulate over time and make my service more acceptable and liked by customers.

as a service person, you will also encounter some setbacks and helplessness. Some people will think that a small logistics staff is insignificant, some people think that my profession is low and disrespectful, but what I want to say is: all roads lead to Rome, I am happy to serve others, and I am happy to work here! I can be proud of this collective work. I think my career is like a watch. The hour hand that turns on the surface can bring you time and joy, while the tiny parts that turn inside are hard to see, but they are essential.

Of course, there is no end to learning, and what you have learned must be applied to your future work. I hope that leaders can make more efforts, colleagues can learn from each other, improve service efficiency in future work, and strive to be an excellent service staff. Let customers feel unusual happiness in the "Yindu Hotel World".

The waiter's work experience is shared. 3

This month is a month for me to realize my self-challenge. During this month, I have both gains and shortcomings. Next month, I will try my best to correct the shortcomings in my work in the past month and do a good job in the new year. In the past year, with the care of my leaders and the enthusiastic help of my colleagues, I have made some achievements in my work through my unremitting efforts, 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'm really satisfied. There are a lot of things pressing me, but I still persevere. My life and mood 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 always wonder what I did wrong and why. I also cheer myself up again and again and stand up again and again. The work is summarized as follows:

1. Training:

1. Tray essentials and 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 _ _ _, there were 23 people who left the company, and in _ _ _, there were 4 people who left the company, 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?

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

5. The team did not do well this year.

1. Some employees are not polite and gfd is 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 short, the next month is a starting point, new goals and new challenges. We will continue to work hard, study hard and sum up diligently in the new January. Finally, I wish our hotel 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 January.

Waiter's work experience sharing and feeling 4

January is fast. With the care, support and help of the leaders and colleagues, I will conscientiously perform my duties in my work, strive for perfection in my work, always maintain a modest and prudent attitude, and earnestly complete all the tasks with the principle of studying hard and working hard. Now I will summarize the work as follows:

I will always keep an endless attitude in my mind and keep in mind the catering service.

Earnestly study business knowledge at work, combine theory with practice, constantly improve working methods, sum up experience, and give full play to post functions in a positive, serious and responsible manner, and earnestly study the table setting, tablecloth, bone plate, bowl, spoon, red wine glass, white wine glass, handless small cup, chopsticks, ashtray, paper plate, mouth cloth and incense in private rooms. The collocation of serving in the box, the collocation of high and low dishes and the collocation of stir-fried soup and cold dishes; Pay attention to the different problems of the guest position, the host position, the deputy host position and the escort position in the service, and so on. In the accumulated study, correct a little one day, improve a little, and make progress every day.

The restaurant is a place where a lot of interpersonal communication takes place. Every waiter will have extensive contact with a large number of guests every day, and will have various interactive relationships with the guests based on the service. Properly handling these relationships will make the guests feel respected, valued and treated well. The acquisition of this feeling will play an inestimable role in the sustained prosperity of the business and the publicity and communication of the restaurant. My experience of providing excellent service to guests is: As a waiter, we should pay attention to the natural and smooth tone, affability, moderate volume, constant speed of speech, and be calm and polite at all times. Those words that show respect and modesty should always be mentioned, such as you, please, I'm sorry, if, you can, etc. In my opinion, smiling is the best and most necessary tool for communication in the service process. In addition, waiters should pay attention to the timing and object of expression, that is, to express appropriately according to different occasions and different identities of guests. When using language, we need to use body language properly, such as using the right hand.