Time goes by unconsciously, and we realize that our hard work has come to an end. During this time, I believe everyone is facing many challenges and has gained a lot of growth. Write a work summary well, learn from experience and lessons, and guide future work. So how is the general work summary written? The following is a summary of the work of restaurant waiters (5 general articles) that I have compiled for you, for reference only, hoping to help you. 1

how time flies! It's the end of recent years, and it's another year since I took over the canteen in a blink of an eye.

Looking back on every day in the past, as a canteen manager, I deeply feel the great responsibility and heavy work pressure. Because the quality of my work is likely to affect the physical and mental health of all employees. Therefore, in order to foster strengths and avoid weaknesses, we can do our work better in the future. The work situation in the past year is summarized as follows:

First, as a canteen, it is naturally inseparable from diet, and the canteen is an indispensable part of everyone's life. If we leave what we eat, it is impossible to survive, so it is also very important as a canteen of the unit. As a canteen administrator, we should pay more attention to the diet and ensure the physical and mental health of each student.

second, as a collective canteen, food hygiene and safety is a major event related to the health of every student. First of all, we require every canteen staff to have a physical examination before taking up their posts, and those who fail the physical examination are not allowed to take up their posts. The canteen is a place where students eat, and it is also the most sensitive place to diseases. As a staff member of the canteen, I have the responsibility and obligation to do a good job in the hygiene of the canteen in order to make all the staff feel comfortable and have a rest assured. Irregular ideological education for staff, implementation of the requirements of the food hygiene law, etc. Through learning, improve the service quality and awareness of staff at work.

Do a good job in the food hygiene in the canteen and the "one wash, two flushes and three disinfections" of tableware. The workbench should be cleaned as needed, and the kitchen should be cleaned once a week. If any deficiencies are found in the work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clearly define their responsibilities, carry out their duties, obey the distribution and be on call, thus ensuring the normal operation of the staff. Third, every day, as soon as I have free time, I will go to the kitchen to patrol, get in touch with the canteen staff, make a detailed understanding of the needs or shortcomings of the canteen work, and make timely control if there are any problems. For example, the sanitation situation: due to the large number of people dining, the number of people in the canteen was uncertain in the previous period, which made everyone physically and mentally exhausted, sometimes failing to clean the sanitation in time and thoroughly, and the items were not neatly placed. In order to adjust the mentality of the staff in time and change the current situation, I personally advise them, visit the kitchen, direct them or work with them. Make the ceiling, wall, stove, steamer, etc. look brand-new, and the ground and warehouse are spotless. The kitchen has been obviously improved, and the good working environment makes all the staff feel more comfortable and motivated; Similarly, a good dining environment also brings pleasure to the dining staff.

thirdly, it is also very important to control the purchase of food. More than 111 people need to go out to buy all kinds of food, such as meat, vegetables, eggs, poultry, staple food and non-staple food. The buyer and I will go shopping together. We will strictly refrain from purchasing any food without a "quarantine certificate" or a "food hygiene license", and keep out all the food that has been stored for a long time and gone bad, so as to prevent the occurrence of serious food poisoning incidents and effectively ensure the health of every employee. During this period, there were no intestinal diseases and food poisoning accidents among the staff and workers who ate in our canteen. In food hygiene, vegetables and foods that cannot be stored for a long time should be purchased daily, and foods that can be stored for a long time should be purchased regularly.

in the fourth and last year, I have received it, and I have dined for more than ten times. Timely, accurate and smooth meal reception was completed, which left a good impression on leaders at all levels. At the same time, it ensures the normal dining of employees. Cultivate employees' service consciousness and improve their comprehensive quality.

In order to cultivate employees' service awareness and improve their comprehensive quality, this year, we have carried out trainings such as Catering Service Awareness Training, Employee Mentality Training, Five Practices for Service Personnel, Employee Etiquette and Politeness, and Wine Knowledge. These training courses have enhanced the service awareness, service mentality, professional service image and catering professional knowledge of grass-roots service personnel. Since February this year,

develop service skills training to improve the service level of VIP rooms.

In order to improve the service reception capacity of VIP rooms, the Training of Service Reception Skills in VIP Rooms and the Training of Restaurant Ordering Skills were carried out. The problems in service reception were analyzed and explained in the form of case analysis and demonstration, and the standardized service, sales promotion skills and humanized service were demonstrated in practice, which improved the service quality of VIP rooms.

adjust the students' transformation mentality and quickly integrate into the catering team.

As an important part of the staff in the catering department, whether interns can quickly integrate into the team and adjust their transition mentality will directly affect the quality of catering services and team building. According to the characteristics of interns and their entry conditions, this year, * * * has carried out three special trainings on how to transform from campus people to enterprise people, with the aim of adjusting students' mentality, facing up to the role transformation and understanding the characteristics of catering industry. The setting of this course makes students fully prepared psychologically, alleviates the dissatisfaction caused by the unsuitable role change, and accelerates the pace of integration into the catering team.

develop practical courses in combination with work practice.

The purpose of training is to improve work efficiency and make management more standardized and effective. In April, the course "Execution" was developed according to the phenomenon that the management of restaurants did not perform well, which made managers fundamentally realize that "a good system requires good execution", and combined with the specific performance of insufficient execution of restaurants and the implementation of execution by advanced enterprises in the same industry, it was analyzed in the form of case analysis, which made managers realize the important truth that "without execution, there is no competitiveness", and managers at all levels had a new understanding and understanding of execution. Summary of waiter's work 2

As a waiter in a hotel restaurant, there are also new plans and plans for the new year, and at the same time, it is necessary to make an overall summary and analysis of the coming year. 21xx years have passed so quickly, and the new 21xx year is approaching us. I hope that the waiters in our hotel restaurant will take off their old makeup and put on new makeup in this new year, and there will be a newer and better change. As the saying goes, I believe I will be able to do better! I also hope that I can bring my happiness to customers and infect colleagues here.

I would also like to thank all of you for your support and help during the period since we worked together. Looking back, I have stumbled all the way, but it was very fulfilling, and I feel a sense of accomplishment. I remember that on the first day when I first entered Shengfeng, I knew nothing, but I couldn't even say the most basic words of welcome to customers. After I went to the workstation alone, I made many mistakes. At that time, I really wanted to back down and walk away, but every time I made a mistake, everyone patiently pointed it out to me and taught me the correct operation method in person. I remember a year ago when I was about to enter the society from school, someone once said to me, "You are a boy, and I believe you can face up to any difficulties bravely."

I will never forget this sentence of hers, because it made me regain my self-confidence, and I will never forget everyone's support and help, because everyone's support and help made me feel the warmth and warmth of my big family again. I would like to thank you and have some friction with you at work. I would like to say sorry to you, please forgive me.

Thirdly, I hope that in my future life and work, you can give me more suggestions, and I will listen to them with an open mind. I will improve my life and my work. Through the time I spent with you, I found that I have made better changes both in my life and in my work. I am easy-going to get along with everyone, and I don't feel as tired at work as I did at the beginning. In order to create a warm working environment, for you, my face is full of happy smiles, and for you, I have a warm home in my heart. Let us understand more, complain less, tolerate more and blame less. Finally, remember that we are cheering for a more brilliant tomorrow!

The new year is coming. The past year may have been lost, sad, successful and happy, but it doesn't matter. It's the past. We will work harder and tomorrow will be better.

many people say that I have changed, I believe. I'm really unhappy. There are many things pressing me. My life and mood are a mess. 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've been thinking about what I did wrong and why? I also cheer for myself again and again, and stand up again and again. I am thinking, without me, the earth will turn around as usual, and things will be solved as usual. I don't want to be a weak person or a coward, and my fate is in my own hands. I believe that tomorrow will be better, hello, I am good, and everyone will be fine.

After what I have experienced, I have learned a lot from it. I am fine now. I have a job, courage and all of you. I care about you very much. Everyone around me, we will always be friends. People say that every family has a hard experience, and you also have your experience. Let's share it. We can learn from each other and make progress together. The future belongs to us.

For next year, my plan is:

1. Do every job every day carefully.

2. Earnestly study warehousing knowledge, and work hard for examination and promotion.

3. Use the rest time for computer training.

4. Learn more other things to enrich yourself.

Finally, I hope everyone will step on a new level by next year, by going up one flight of stairs, thank you! Summary of waiter's work 3

The first half of 21xx is a half year of harvest and great development. With the education, support and encouragement of General Manager Wang. In cooperation with the hotel's work, I learned a lot, broadened my thinking, and strengthened my work exchanges with various departments. Through my joint efforts with everyone, I successfully completed the tasks assigned to me by the leaders. Let's make a brief summary as follows:

1. In our daily work, we have established three concepts

1. Customer concept: everything is customer-oriented, no matter how unruly customers we meet, we must take the ultimate goal of serving customers

2. Detail concept: details determine success or failure. Only by doing every detail well can the hotel management system and service system run smoothly.

3. Cultural concept: let customers enjoy a high-quality and unique dining experience and let employees work in a healthy and harmonious corporate atmosphere.

second, the catering service time is long, so try to use the time to organize training and study.

Let employees understand the importance of catering work, and more importantly, make employees have the spirit of dedication and strive to be advanced.

third, adhere to the business philosophy of "conscience quality, quality first".

it is the working ruler of every employee to do a good job of implementation, so that employees can understand the standards of the hotel. In order to improve employees' awareness of standards, I made a job training plan and organized employees to carry out unified operation standards.

fourth, around the requirements of hotel development, improve the hotel management procedures and systems, and define the development mission.

5. standardize enterprise management and implement brand development strategy.

in the case of logistics, we feel a great responsibility. Hotel leaders can lead all employees to develop in the competition with a high sense of responsibility and full enthusiasm for work, and carry forward the spirit of unity, efficiency, pragmatism and dedication. After saving energy and reducing consumption, the hotel operation was maintained and good results were achieved. It has stabilized the staff and achieved good economic and social benefits.

In the new half year, the new century is facing new challenges, but also contains new opportunities. As long as we adhere to the correct leadership of General Manager Wang, do our job well in a down-to-earth manner, do everything possible to improve the service quality, and constantly raise the service level of all staff, we must be able to fully complete all the tasks in the second half year of 21xx with high quality and make our due contribution to the century. Summary of waiter's work 4

With the further establishment and improvement of market regulations and rules, the catering market in China will follow international rules in the fierce competition, and the market will be further planned and purified. The existing 11,111 catering enterprises in China and the turnover of nearly 511 billion will continue to increase, and the catering market in China has great potential. In the future, the catering industry will continue to maintain a rapid development momentum and the scale of the industry will continue to expand. At the same time,

the market competition will be more intense, and the trend of market segmentation will make the characteristics and individualization of enterprises more obvious, and the focus of competition will be more concentrated in innovation ability, management means, management level and talent guarantee.

Xinhua News Agency, Beijing, March 29th According to the data analysis released by the Ministry of Commerce on March 29th, China's per capita catering consumption expenditure is expected to reach 915 yuan in 21xx, and the catering market will continue to grow at a high speed of around 17%, with the annual retail sales expected to reach 1.2 trillion yuan, showing four major development trends.

First, catering consumption will maintain a strong development momentum. At present, China's per capita catering consumption has just reached $1,111, which still has much room for development compared with $1,611 in the United States and $1,151 in France.

At present, the main consumer demand of catering industry still comes from urban residents, but the huge market of rural catering has not really started. The huge rural catering market will provide a broad development space for China's catering economy.

Second, the socialization of catering will drive the diversification of consumption patterns. In recent years, business transactions, exhibition activities, home consumption, business and personal travel, leisure and entertainment have all become the driving forces of catering consumption. The consumption demand of catering industry will continue to expand, and the corresponding consumption categories will break through the traditional category of meals, showing a trend of convenience, diversification and modernization.

Third, the change of management mode will activate the catering market. Modern management methods such as chain operation, network marketing, centralized procurement and unified distribution will be effectively used in the catering industry. Some local home-cooked dishes, snack streets, food squares, and Chinese and Western fast food are everywhere, and their business is booming.

Fourth, the expansion of service connotation will promote the sustainable development of catering consumption. The catering industry will actively adjust the industrial and product structure, expand the hot spots of catering consumption, and strengthen the humanized development of service connotation. With community catering as the carrier, it is more convenient and beneficial to the people, and vigorously advocates healthy consumption, safe consumption, green consumption, environmental protection consumption, scientific consumption and economical consumption.

the development of all enterprises is inseparable from the cultivation of talents.