Feelings of Catering Work

Here I learned and advocated how to do a good job in quality service and master seven elements:

1. Smile. In the daily operation of catering, every employee is required to treat guests with a sincere smile, which should be unaffected by factors such as time, place and mood. Nor is it restricted by conditions. Smiling is the most vivid, concise and direct welcome word.

2. Proficiency requires 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, take good training courses and constantly sum up experience in actual operation. It is very important to be proficient in one specialty and many functions when serving, which will improve the service quality and work efficiency of catering, reduce the cost and enhance the competitiveness.

3. Be ready to serve the guests at any time. That is to say, it is not enough to have a sense of service, so you should be prepared in advance. Preparation includes mental preparation and behavioral preparation, which is done well in advance. For example, before the guests arrive, Being in a state where we can serve them at any time, without being in a hurry.

4. Paying attention is to treat every guest as a "god" without neglecting the guests. Employees sometimes tend to ignore this link and even have negative service phenomenon. This is caused by superficial phenomena such as employees seeing that they are casually dressed, with low consumption, and feeling that they have no style. In real life, the richer they are, the more casual they are about wearing. 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. Delightfulness is mainly manifested in being good at observing, guessing the psychology of guests, predicting their needs and providing services in time. Even before the guests ask for it, we can do it for them, making them feel more cordial, which is what we call the sense of being ahead.

6. The key to creating a warm atmosphere for the guests lies in emphasizing the environmental layout and friendly attitude before the service, mastering the hobbies and characteristics of the guests, and creating a "home" feeling for the guests. Let the guests feel that staying in the restaurant is just like coming 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 the guests. Now the competition is service competition, especially in the catering industry. The importance of service is self-evident. We use all kinds of high-quality services to form our own service advantages. 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 they encounter. Usually, there are tricky customers, and when one person is in trouble, other colleagues will go up in time to adjust the dispute so that the situation will not be bad. Everyone has a clear division of labor and is active, and really achieves the effect of one hero and three helpers in action.

Usually, I also chat with customers. Knowing their favorite songs and recommending new songs will make customers satisfied and return. In this way, customers will have more repeat customers and recommend friends to improve their 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. < P > As a service staff, I will also encounter some setbacks and helplessness. Some people will think that a small logistics staff is insignificant, while others think that my profession is low and disrespectful. I can be proud of this collective work. I think my career is like a watch. The hour hand that rotates on the surface can bring time and joy to everyone, while the tiny parts that rotate inside are hard for everyone to see, but they are essential.

Of course, there is no end to learning, and what I have learned has to be applied to my future work. I hope leaders can urge me more, colleagues can learn from each other, improve service efficiency in future work, and strive to be an excellent service work.