The service work of restaurants needs to be taken seriously in order to achieve success, so it is necessary to make a corresponding summary after this year's service work, so that we can grow from it. The following is the "Restaurant Service annual work summary 2119" compiled by me for your reference only. Welcome to read it. Restaurant service in annual work summary 2119 (1)

2119 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, the work is summarized as follows:

1. Training

Tray essentials, room delivery process. All departments of large, medium and small banquets help explain the relevant knowledge of running vegetables. Training and supervision of restaurant related systems. Safety awareness related to the way of serving vegetables. Learn how to make sauces for this team.

II. Management

The superior is the model of the subordinate, and I always insist on setting an example, so my team is very United. I am the same to anyone, doing things fairly, justly and openly. People-oriented, multi-faceted management style of people's personality.

third, the dish delivery work

responsible for the operation of the sauce on the hall surface. Corresponding output and control of vegetable delivery. Coordination of vegetable delivery personnel.

fourth, the lack of operation

the shortage of manpower leads to the deformation of the dishes when they are busy, which cannot reflect the essence of the restaurant. The biggest problem that needs to be solved in time is that restaurants cannot recruit people. It is necessary to know the allocation of other vegetable delivery personnel in the same industry as soon as possible.

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

Some employees were not polite and courteous, and gfd was not in place. Sometimes, they don't operate according to relevant standards. Due to the abnormal thinking of some logistics personnel, they can't communicate, which leads to inadequate supervision.

In a word, 2119 takes today as a starting point, new goals and new challenges. In the new year, we will continue to work hard, study hard and sum up diligently. 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! Restaurant service in annual work summary 2119 (II)

2119 is about to pass. It is a busy year and a brilliant year. With the care and support of the superior leaders and the correct leadership of the manager, the restaurant has made great achievements through the concerted efforts and hard work of all the staff, Qi Xin. The performance of the restaurant has reached new heights, and it has been affirmed by relevant departments and praised by guests in terms of safety, hygiene and service. As a waiter in the restaurant, I have achieved good results through my own efforts, and I have been rated as an excellent employee and rewarded by the restaurant many times. The following is a summary of my work this year.

1. Respect the leader and obey the command

In the usual work, deeply understand the intention of the leader, accept the leader, obey the arrangement, and do according to the requirements of the leader, without prevarication, cleverness, no complaints and hard work. For leaders to praise and reward, they can treat them correctly, without arrogance or rashness; For the deficiencies pointed out by the leaders in the work, they can be corrected in time, and they will not give up. Able to complete the tasks assigned by the leaders, often praised by the restaurant manager.

Second, obey the rules and discipline, and do a good job in service

Abide by the rules and regulations formulated by the restaurant, do not be late, do not leave early, get to and from work on time, handle the relationship between family and work well, have no leave record all year round, and be diligent in going to work.

do a good job of service in strict accordance with the workflow and leadership requirements, so as to keep the room clean, spotless, clean and tidy. When serving guests, you can correctly use civilized language, be careful, enthusiastic and patient, try your best to meet the requirements put forward by the guests, and explain them clearly to get their understanding. When making rounds, check with the guests in time when the items in the restaurant are found to be damaged. When compensation is needed, clarify the facts and reasons to satisfy the guests.

Third, unite and cooperate, regardless of gains and losses

Get along well with the restaurant staff, help each other and care for colleagues. At work, after the completion of your own work, you can help other colleagues in time, not afraid of hardships and tiredness, be on call and not be narrow-minded. When there is a misunderstanding with your colleagues, you should focus on your work, communicate well, eliminate misunderstandings, and do a good job together. In our daily life, we should ask our colleagues about deficiency and cold. When they are sick, we can call them and visit them in the hospital in time. When our colleagues have something at home, we should pay attention to help them in time, so as to enhance our friendship and promote our work.

Fourth, learn with an open mind and strive to improve

Although I have been doing service for seven or eight years, I attach importance to the basic skills and safety training organized by the restaurant every time, and take the initiative in action. Do it by ear, by eye, by mouth, by heart and by hand. Take notes when studying, listen carefully, ask questions if you don't understand, study in time when you get home, and deepen your impression. At work, try to figure it out carefully and apply it correctly. If you don't understand or can't, consult your leaders and colleagues, understand it, and leave no blind spots, so that your service level and personal quality can reach a new level.

V. Existing shortcomings and problems

1. Sometimes, the enthusiasm for work is not high, and there is a phenomenon of procrastination. Sometimes there are many check-outs, the time is tight, the room is not carefully cleaned, and there are still omissions. When making rounds, there are many supplies, and sometimes people forget to register, which has caused losses to individuals and units.

2. The service level needs to be improved. Civilized and polite language is used less, attitude is blunt and lack of initiative.

in the new year, I will conscientiously do my job, strive to improve my service level, unite my colleagues, be proactive, be obedient, serve and learn, and work together with all the staff of the restaurant to make the restaurant prosperous, achieve rapid progress, and achieve new success. Restaurant service annual work summary 2119 (3)

As a restaurant waiter, it is important to be enthusiastic at work, but you also need to have good service ability. Because it involves the technical problems of "can and can't". Therefore, I have made the following summary of this year's restaurant service work.

first, language ability

language is an important tool and way for waiters to establish good relations with guests and leave a deep impression. Language is the material shell of thinking, which embodies the waiter's spiritual cultivation, temperament and attitude. The two most important aspects that guests can feel are the words and deeds of the waiter.

When expressing, the waiter should pay attention to the natural smoothness and affability of his tone, keep a constant speed of speech, and be calm and polite at all times. Words that show respect and modesty can often ease the tone, such as "you, please, sorry, if, can" and so on. In addition, the waiter should also pay attention to the timing and object of expression, that is, to express appropriately according to different occasions and different identities of guests.

When people talk about it, they often ignore body language. According to the research of related scholars, body language plays a very important role in the expression of content. When using language to express, waiters should use body language properly, such as using appropriate gestures and actions, in conjunction with oral expression language, to create an expression atmosphere that is easy for guests to accept and satisfy.

second, communication skills

A restaurant is a place where interpersonal communication occurs intensively. Every waiter has extensive contact with colleagues, superiors and subordinates, especially a large number of guests every day, and will have various interactive relationships with guests based on service. Properly handling these relationships will make 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 promotion and dissemination of corporate brands. Good communication skills are an important basis for waiters to achieve these goals

III. Observation ability

There are three kinds of services provided by service personnel for guests. The first one is the service needs that guests have clearly stated. As long as they have skilled service skills, it is generally easier to do this well. The second is routine service, that is, the service that should be provided to guests without reminding them. For example, when a guest sits down in a restaurant and prepares to eat, the waiter should quickly pour tea and put away paper towels or towels for the guest; In the lobby, as soon as a guest with a lot of luggage enters the door, the waiter will come forward to help. The third is the potential service demand that the guests have not thought of, can't think of or are considering.

being able to see through the potential needs of guests at a glance is the most worthy service skill of waiters. This requires waiters to have keen observation ability and turn this potential demand into timely and practical service. And the provision of this service is the most valuable part of all services. The first service is passive, the latter two services are active, and the provision of potential services emphasizes the initiative of waiters. 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.

Fourth, memory ability

Waiters will often meet the substantive delay service that guests need. That is, guests will have some matters entrusted to the waiter, or need some drinks and refreshments when dining. There is a long or short time difference between the presentation and provision of these services. At this time, it is necessary for the restaurant waiter to firmly remember the services required by the guests and provide them accurately in a later time. If the service required by the guests is delayed or not satisfied because it is forgotten, it will have a bad influence on the image of the restaurant.

unexpected events are common in services. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves 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. In general, the guest's mood is a mirror of the service provided by the waiter. When a contradiction occurs, the waiter should first consider whether the fault is on his own side.