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short sentences of work experience and experience

How to write personal work experience

Part 1: Work experience of bar attendants

As a student who has not officially left the university gate, in order to prepare for the teacher recruitment and civil service examination, I decided to find a job to prepare for the exam. At the job fair, when I was looking for a clerk position in a company, someone called me. Looking back, I saw two beautiful sisters, who were recruiting waiters in a gourmet villa. In my subconscious, the waiter is a hard and disrespectful profession, and I have never intended to do such a job. Later, a beautiful sister who became my boss touched me. She said that although this industry is very hard, it can contact many people. As a student who has not stepped onto the society, you can quickly exercise your various abilities, so I decided to give it a try.

I often see newspapers and TV reports about unsafe and uncivilized behaviors in restaurants, so I decided to "inspect" the environment of restaurants by car before going to work. The restaurant gave me a good first impression, the decoration was not gaudy, the staff were dressed neatly, the floor was clean, the table was clean, the tableware was placed in a standard and tidy way, and the guests seemed to be quality people. So I made a working agreement with the villa.

everything is difficult at the beginning! On the first day, after a short explanation training for the foreman. My job is to pass on food in general, also called take away food. Take the hall. When the foreman assigned the work, he asked for a long time because he didn't know what it meant to take food. After that, I really knew what "taking food" meant. Hold a tray and put as many dishes as you can on it. I once tried to serve four different dishes at a time. It is such a trip to run back and forth that people feel that their hands and legs are not their own, and at the same time, they have to clearly remember which dish is which table, and tell the waiter who serves it. On the first day, because I only looked at the restaurant menu during the training, the hardest thing for me was that I had to walk a little after the chef told me what the name was and remember which table it belonged to. However, because the waiter announced the name of the dish, I looked at the dish and remembered which table it was from, and then told the waiter.

I finally finished the first day and went to work the next day. The manager came to express his condolences to me. She said, I am afraid that you will be tired and run away. I can only smile and say that what I have decided must be done. She said, like a college student! Then, slowly, I learned to set the stage and began to learn to serve. The feeling is that the more I do, the easier I learn.

after half a month, the manager transferred me to the balcony stand. Compared with hall service, this is a job that consumes more brains and less labor.

I began to learn about setting tables in private rooms, such as tablecloths, bone plates, bowls, spoons, red wine glasses, white wine glasses, small handlebars, chopsticks, ashtrays, paper plates, mouth cloths and fragrant towels. At the beginning, I yelled at the tablecloth regardless of the mouth cloth, so that superfine product didn't know what I was asking. The more I do, the easier I learn. In the end, I can clean the glass and set all the tableware for a table for ten people in twenty minutes. Then clean the dishes, prepare tea, prepare incense towels, and do it one by one, and the working hours will pass.

attention should also be paid to the collocation of meat and vegetables, the collocation of dishes and the collocation of stir-fried soup and cold dishes. Attention should be paid to the difference between the guest position, the host position, the deputy host position and the escort position. The direction of glass transfer and so on. Learn slowly, correct a little one day, 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 serving 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" and so on. In addition, I think smiling is the best and most necessary tool for communication in the service process. In addition, waiters should pay attention to the opportunity and object of expression, that is, to express appropriately according to different occasions and different identities of guests.

When using language to express, it is necessary to use body language properly, such as using appropriate gestures and actions, combining with oral expression language, and creating an expression atmosphere that guests can easily accept and be satisfied with. Being good at seeing through the potential needs of guests at a glance is the most worthy service skill of waiters in the service process. This requires keen observation ability and turning this potential demand into timely and practical service. For example, when a guest drinks to the end, he actively asks whether to cook, whether to consider pasta, or whether to add some side dishes. And the provision of this service is the most valuable part of all services. The essence of observation ability is to be good at thinking about what the guests think and deliver the service in time and properly before the guests speak. Sudden events in service are not uncommon. It happened to me, too

when dealing with such incidents, I think we should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put ourselves in the guest's shoes and make appropriate concessions. Especially if the responsibility lies with the waiter, we should dare to admit our mistakes and give the guests an immediate apology and compensation. But when the waiter really did a bad job, he should apologize sincerely. If it is sometimes a small mistake, apologizing in humorous and appropriate language can make it easier for the guests to forgive you and create a relaxed and harmonious atmosphere between the guests and the waiter. For example, once I stood by the switch and accidentally turned it off, I immediately said, I'm sorry, and said with a smile, it doesn't matter, darkness is temporary, and light is forever. In general, the guest's mood is a mirror of the service provided by the waiter. When the situation happens, the waiter should first consider whether the fault is on his own side, but say sorry.

in my opinion, selling to guests is not only an important way to fully tap the utilization potential of service space, but also reflects the sense of ownership of waiters, the need to actively provide services to guests, and they are good at seizing the opportunity to sell various service products and facilities of restaurants to guests, so as to fully tap the consumption potential of guests. Therefore, waiters should have a comprehensive understanding of various services, and be good at observing and analyzing customers' consumption needs and psychology, so that products can be fully known and sold when customers are interested.

Although it is hard to be a waiter, you can get a lot of valuable wealth if you find the problems seriously, which will be useful for life. This job brings me not only a salary, not only making more friends, but also more ability training. My language ability, communication ability, observation ability, adaptability and marketing ability are all improved and improved in the role of waiter.

Part II: Work Experience of Bar Attendants

At the end of the year, all walks of life are making year-end summaries, and the bar service industry is no exception. Now I will summarize my work as follows:

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

1. Smile. In the daily operation of a bar, every employee is required to treat guests. Everyone should respond with a sincere smile, which should not be influenced by time, place, mood and other factors, nor be 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 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. Having a good training class, and constantly summing up experience in actual operation, learning from each other's strong points, so as to be proficient in one specialty and multi-functional, will play an important role in improving KTV's service quality and work efficiency, reducing costs and enhancing competitiveness.

3. Being ready to serve guests at any time. That is to say, it is not enough to have a sense of service only, but to be prepared in advance. Preparation includes ideological preparation and behavioral preparation. Do well in advance as the preparation. 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 is to treat every guest as God without neglecting the guests. Employees sometimes tend to ignore this link and even have negative service phenomena. This is caused by superficial phenomena such as employees seeing that they are casually dressed, spending less, and feeling no style. 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. Delicate service 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. Make the guests feel more cordial, which is what we call the sense of being ahead of the times.

6. To create a warm atmosphere for the guests, the key lies in emphasizing the layout of the environment before the service, friendly attitude, etc., mastering the guests' hobbies and characteristics, creating a feeling of home for the guests, and making them feel that living in a bar is just like returning home.

7. Sincere hospitality is the virtue of the Chinese nation. When the guests leave, Employees should sincerely invite guests to visit again through appropriate language, so as to leave a deep impression on the guests. Now the competition is service competition, quality competition, especially in the bar industry. The importance of service is self-evident. We use all kinds of high-quality services to form our own service advantages, with a view to creating higher customer satisfaction in the fierce market competition and making the bar 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 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 my future work, and strive to be an excellent one.

Part III: Work Experience of Bar Attendant

I came to _ _ Bar under the introduction of my friend, and I was very happy to get the news that I would come to _ _ to study. I cherish this opportunity. I have studied bar management for five years, but I haven't practiced it. I want to start from scratch, which is a good opportunity, so I came to _ _ to study with enthusiasm. I accept the culture of _ _, and I am happy to be a _ _ person. After ten days of theoretical courses, I can't wait to come to _ _ shop with uneasy feelings. In the first week, I was assigned to the guest room. I thought I could bear hardships, so I made full preparations. When I came to the guest room, I mainly studied room cleaning and bed making with the elder sister of the guest room. Although I had made full preparations, I was still tired on the first day. I even doubted whether I could persist. With the encouragement of the elder sister in the room, I made up my mind to encourage myself to persist. During the six-day study in the room, I learned the process of cleaning a room, the most basic methods of making beds in the bar, cleaning the bathroom and simple room service, which gave me a preliminary understanding of the basic goods sold in the bar. In the second week, I was assigned to a restaurant and learned a series of basic restaurant service methods, such as how to set the table, remove the table, order food, serve food and pass food, from a senior restaurant waiter. And have a further understanding of the service process of the restaurant.

in the third week, I was assigned to the front desk. I like the job of reception at the front desk very much, but I am very uneasy. I don't know whether I can be competent for this job, but I am glad that most of the staff in the bar are so warm and friendly. They are not cold and blunt to us because we are interns. After being tired, a sweet smile from colleagues and a common hard sentence will make people move. The front desk is a bar after another. The service of the front desk basically covers all the services that the bar can provide, so it is necessary for the front desk service personnel to have enough knowledge of all departments of the bar to provide satisfactory and thoughtful services for the guests. In the study, I have a deep understanding of some basic daily operations of the front desk, such as how to check in and check out, and have carried out practical operations.

The days of internship ended day by day. I really learned a lot these days. Apart from some basic skills and common sense of service, I also learned how to be a man, how to handle my own interests and those of a bar, how to handle interpersonal relationships among colleagues, how to adjust my mentality, and what I learned is that a waiter should have a strong sense of service. In a chat with a department manager, the manager mentioned service consciousness, and I agree with him very much: service consciousness not only requires waiters to have the concept and desire to provide quality services to guests, but also should have the same consciousness to their colleagues.

Part 4: Work Experience of Barmen

As a barman, it's a new year.