Chefs contribute a lot to our daily diet. Here is the sample letter of commendation about chef that I have compiled for you.

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Letter of commendation on the chef

Dear masters of the staff of the various restaurants:

Zhengzhou plant growth year has passed quietly, leaving behind is full of plant fragrance, thank you for your hard work with their own to bring us the fragrance of the food and careful service, this year, we are fat, not obese, it isstrong This year, we are fat, not fat, is strong, healthy and strong. As the saying goes, the factory staff from all over the country from all corners of the world, the north and south differences, tastes different, but the restaurant co-ordination considerations, the staple food is not only rice and noodles, steamed buns, but also soybean milk and oil, thin rice and spicy soup; all kinds of dishes, salty, sweet, sour and fragrant also focus on the different tastes, excellent; there are nutritious and healthy ratios, types of colorful fruits and let a person unforgettable iced mung bean soup, so it is! It can be said that every place has a heart, all aspects.

The dining room environment can be comparable to home, the ground cleaned up as clean as a mirror, the masters are also neat uniforms, gloves and masks to wear do not miss, tableware is strictly disinfected, thank you for providing us with a good, hygienic dining environment, but also thank you for your efforts to organize food festivals to enrich the staff dishes, with a wide range of commodities available to meet the staff from time to time needs of the kiosk.

Of course, the most important thing to thank is that all the restaurant masters to treat people friendly and sincere smile, which makes us feel warm, thank you for picking up money and help people happy spirit, thank you for listening to the staff's suggestions to improve the attitude and positive action, thank you for your silent running in the various workshops with food points, the three years, we have experienced a rich change in the cuisine and the restaurant to provide a variety of surprises. We have experienced the richness and variety of dishes and surprises offered by the restaurant in the past three years.

As the old saying goes: "Food is the most important thing for the people". In the tension of production, you provide the majority of employees with a sincere effort to the source of physical strength, 14 years of the factory's high-load system and the increase in 5 +1 personnel to the restaurant has put forward higher requirements, I believe we will do better and better. The new year is here, I wish the restaurant staff masters of good health, all the best, immediately rich.

Restaurant waiter practice report

Finally came to the summer vacation, with a happy and excited mood I went to the "My Harbor Business Hotel", where I enjoyed a two-month internship process, learned a lot of things, and got a good exercise, whether it is the body or mental capacity has been improved, so This internship is necessary. It not only allows me to earn some money and in interpersonal communication also has a great help, during the university should be more contact with society, so that when out of school, not to the outside world know nothing, only more contact with society to better integrate into society.

At first, I thought it was a very trivial thing. In the home I have also done, washing dishes, serving dishes, but then touched a lot of wall, and only slowly realized that a lot of the details of this work is easy for us to ignore.

The first day of work, I do not understand anything, where there are things to do where I go, I heard that the work as long as the diligence of the good, I think I do very well. However, when the first regular meeting was held, the manager criticized me by name, and a guest said that I was not too polite, and that I didn't know anything when asked. After the meeting, I reflected seriously, is where I did not let the guests satisfied? But I couldn't figure it out. Work colleagues are busy with each other, not much time to pay attention to me, want to help me is not much time, so I learned to look at the words, do not ask colleagues, follow them on the line, to see how they receive guests, I also try to feel, when the end of the first day, I know that I have gained today, that is, to look at the words, with the eyes of the teaching themselves to learn. In the next few days, I got to know those lovely colleagues, I feel that this society is really not simple, all kinds of people are there, everyone has their own unique side, and they are familiar with them, do things, split up and cooperate, and efficiently complete the task every day, from them, I learned a lot of work skills, learned how to talk to the guests comfortably, learned how to communicate with the guests will not make the From them, I learned a lot of work skills, learned how to talk to the guests freely, learned how to communicate so as not to make the guests angry, learned how to efficiently complete the task. Sometimes it is inevitable to meet some of the guests who love to find fault, and even against the bottom line of the heart, but I still endured, because I understand that the service industry must have enough patience, as the saying goes: guests are not to take advantage of, but to feel a sense of taking advantage of the feeling; guests do not want you to flattery, but to be a kind of when? God? The feeling. In this way, I learned to deal with people and things, which I was in school compared to the benefit of a lot, and I also know the reality of the cruelty, in order to be based on the community, not only a diploma, but also the need for the ability and self-confidence.

When I got my first paycheck, I was happy with some pain, although the money was not much, but I understand that I learned

No knowledge of books, but also increased my personal experience. And after a month of study and observation, I found a number of small details we did not pay much attention to, so I raised it to the manager at a regular meeting, the total **** there are three: First, the guests are very disgusted to hear that the things ordered are not there, encountered this situation, I think it should be a different kind of statement, say? You point this thing, today has been booked out, sorry ah, today's guests are more, to give you a change with this almost dish how? This said after the guests will not be disgusted, may also feel that the hotel's business is quite good. Secondly, the colleagues of the Department of food delivery, we must contact the kitchen in a timely manner, what dishes are not available to inform the restaurant waiter in a timely manner to avoid mistakes. Third, the waiter should write something every day to reflect the guests' dining situation, and then hand these situations to the kitchen chefs. As a result, the manager adopted my opinion and praised me, and asked other colleagues to learn from me, I felt especially happy, this joy is unprecedented, this is my first more formal job, I can do it well is my hope, and as a result, I really did. Of course, I also have to do the lack of places, the manager pointed out to me, I immediately think of ways to correct it, so that I can in the next work less mistakes, better job. On the other hand, I realized my own shortcomings, no experience, no ability to interact with others, some things have not tried before, if there is no practice, the future from the school out, it is likely that there is no foothold in the current society not only need knowledge, but also have some adaptability and other comprehensive qualities, only in the school to learn the knowledge is far from being enough, it should be combined with the theory and practice, will be theoretical Should combine theory and practice, the theory is applied to the objective reality, so that the knowledge they have learned to have a use. The only thing that you can do is to learn without practicing, and then you can learn without learning.

As the saying goes: "The paper is not as shallow as it should be. No theory for practice is not learned y, and I also y appreciate the lack of their own experience, and also recognize the shallowness of my learning, I believe that this internship will help me in my future learning and work. Sincerely thank all the people who have helped me during this period! This experience is a huge asset in my growth. Part III: How to be a good restaurant waiter

How to be a good restaurant waiter

The restaurant's hospitality service is an important part of the quality of service of the catering business. Because it is directly in contact with the guests, so the restaurant waiter to see six ways, listen to all sides, to meet the dietary needs of the guests, for them to eat in the restaurant to provide convenience. Create an elegant environment, provide warm and thoughtful service, create more economic benefits for the enterprise, is to do a good job in the reception service goal.

First, the basic requirements of hospitality services

As a catering business, to provide guests with quality service, is the key to running a good business. Provide quality reception service is the first step, therefore, the restaurant waiter to master the reception service? Eight basic requirements of service? , that is, initiative, enthusiasm, patience, thoughtfulness. And? Five sound eleven words? That is: guests into the store to have a welcome sound; guests leave the store to have a goodbye sound; guests praise when there is a thank you sound; work is not enough to apologize for the sound; guests body is not safe when there is a sympathy sound. Eleven words? : please, you, hello, thank you, sorry, goodbye. Work in accordance with? Eight basic requirements of service? and? Five Eleven Characters? Strictly demanding themselves, and strive to be an excellent restaurant waiter.

(a) the initiative of its basic requirements: take the initiative to be a good guest counselor; active service, comply with the program; take the initiative to meet the special needs of guests dining.

(B) the enthusiasm of its basic requirements: 1, acquaintances as enthusiastic; 2, locals as enthusiastic as outsiders; 3, the same enthusiasm as the guest of honor.

(C) patience: 1, answer questions patiently; 2, resolve conflicts patiently; 3, treat guests patiently. (D) thoughtful: service language thoughtful; dining service thoughtful; extraordinary service thoughtful. Proactive, enthusiastic, patient, considerate service, showing a restaurant waiter's lofty ideological and good professional ethics, but also reflects the restaurant waiter's superior service skills, and it can also bring economic benefits to the enterprise to improve the credibility of the enterprise. Therefore, restaurant attendants must attach great importance to continuously improve the level of reception services.

Second, the requirements of the restaurant waiter

(a) restaurant regulations to wear light makeup to work

1, face neat face is the key to give guests a first impression. 2, make-up elegant before going to work to freshen up, especially female waitresses to make up. Makeup should adhere to the principle of light, natural, not heavy makeup, so that guests have aversion. Makeup is generally divided into 4

steps: clean face, eyebrow makeup, facial makeup, lip makeup.

(B) the requirements of grooming:

The waiter must wear work clothes at work, the requirements are as follows: neat, clean, upright, generous. Wear work clothes to wear a badge, generally worn on the left chest. Grooming requirements are: standing phase, sitting phase, demure and steady demeanor, generous, natural and beautiful, service work in a variety of actions to be in line with the norms.

(C) warm and courteous service

1, welcome and lead

(1) smile greeting? Warm welcome, polite greetings (hello, welcome, etc.)

(2) take the initiative to lead? Lead to the appropriate location

(3) for the guests to pull the chair to make way

(4) delivery of the menu (5) pouring tea and water

2, ordering dishes and drinks

3, pass the dish order

4, on the drinks and serving service

5, dining service

6, checkout, collection

7, send guests

Third, reception preparation

? Six know three understand?

Restaurant servers in the reception of guest service preparation, to do? Six know three understand? Six know that: know the organizers, know the identity of the guest of honor, know the opening time and dining standards, know the number of tables and the number of people, know the flavor and characteristics of the restaurant business, know the day of the supply of dishes and drinks varieties, prices; three understand: to understand the customs of the guests, life taboos and special needs.

Before the business, do a good job of cleaning, the restaurant floor, doors, windows, lamps and other cleaning, wipe clean, wipe the tables and chairs clean and placed neatly.

Prepare the items used to start the meal, such as all kinds of tableware, wine sets, tea sets, condiments, trays, corkscrews, menus, order menus, beverage lists, tablecloths, napkins, small towels and so on. Check the service site, tables and chairs are neatly placed, the dining table is labeled with the table number, and placed the required items.

Chinese reception service preparation

The restaurant usually has breakfast, lunch, dinner and evening meal. The restaurant set up a different size of the table to accommodate different numbers of guests, both with the arrival of the food, but also can be booked meals. Restaurants sometimes receive guests continuously, when the first batch of guests have just finished eating, after clearing the table, and then receive the second batch of guests, which appeared? Turn over the table? (catering industry terminology).

1, meal preparation

restaurant servers in the business before, stand in line before the post, by the restaurant manager to open the regular meeting, the allocation of the day's work. According to the service program to do a good job before the meal preparation, which is a good service work of the beginning of the song.

2, environmental preparation

A ground light. Sweep the floor, wipe the floor, waxing or vacuuming.

Two to light around. Wipe the windows, doors, glass, staircase handrails, whisk away the walls, Duo Bao partition, cloakroom, decorations and other places of dust. Three to table net. Desktop without grease, water stains, table legs, chair backs, chair legs clean, and check for loose, broken, if any should be repaired in a timely manner.

Four to clean the worktable. Bench should be dry, clean, no dust, oil. The entire restaurant window is clean, neat and bright. Five to adjust the indoor lighting.

Six to set up a good indoor screen, decorations and so on.

Seven should be done according to the need for holidays, happy feasts store beautification work.

3, items prepared

1) tableware, supplies prepared. According to the restaurant category, the required tableware, utensils sterilized and stacked in the preparation room or preparation table. Required tableware: dinner plates, flavor plates, small soup bowls, small spoons, chopsticks and so on. Tablecloths, napkins, small towels, vases, condiment pots, toothpick holders, ashtrays, ice buckets, and hand washing jugs. Drinking utensils needed: water glasses, wine glasses, spirits glasses, etc. 2) Preparation of service supplies. Such as a variety of trays, corkscrew tools, napkins, toothpicks and so on.

3)Alcoholic beverage preparation. Prepare the supply of alcoholic beverages, tea, boiled water, ice and so on.

4) the day menu preparation. Before opening, should be familiar with the menu of the day, varieties, prices, main ingredients, accessories. To know the day to market the new varieties and subject to seasonal changes do not supply the varieties.

5) psychological preparation. In the reception service, restaurant waiters should be prepared to entertain a variety of situations of psychological preparation. As the saying goes, the store door is open, the eight guests. Come to the restaurant to eat a variety of people have, because of their age, occupation, identity, region, gender, nationality different, so the purpose of dining, standards and requirements are also different, the restaurant waiter to be able to do the eye to see six ways, listen to all sides, pay attention to everywhere, when careful, careful, careful, on the customer's eyes, facial expressions, demeanor, movement to be good at observing and judging. Restaurant waiters on duty to be full of spirit, attention, smile, elegant posture, dignified demeanor, generous. Before going on duty, to face the mirror to self-check whether it is in line with the requirements. With the best state of mind to do a good job before the opening of the preparation.

Fourth, napkin folding