In normal study, work and life, we may all use self-evaluation. Self-evaluation not only affects the way of communication between people in society, but also affects the psychological health of people in society and the rationality of people's values and outlook on life. How to write a self-evaluation is reasonable and appropriate? The following is my self-evaluation of the restaurant waiter carefully arranged. Welcome to read the collection.
Self-evaluation of restaurant waiters 1 With the further establishment and improvement of market regulations and rules, China's catering market will follow international rules in the fierce competition, and the market will be further planned and purified. The existing 10000 catering enterprises in China and the turnover of nearly 500 billion will continue to increase, and the catering market in China has great potential. In the future, the catering industry will continue to maintain the momentum of rapid development 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 focused on the current innovation ability, management means, management level and talent guarantee.
According to the data analysis released by the Ministry of Commerce on March 29th, it is estimated that China's per capita catering consumption expenditure will reach x'x yuan in 20x'x, the catering market will continue to grow at a high speed of about 17%, and the annual retail sales are expected to reach x'x billion yuan, showing four major development trends.
First, catering consumption will adhere to the vigorous development momentum.
At present, the per capita catering consumption in China has just reached 100 US dollars, which has a great development space compared with 1.600 US dollars and French 1.050 US dollars.
At present, the main consumption demand of catering industry still comes from urban residents, and the huge market of rural catering has not really started. The huge rural catering market will provide a broad development space for China 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 consumer goods will break through the traditional food category, 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 cooking, snack street, food court, Chinese and western fast food can be seen everywhere, and the business is booming.
Fourthly, the expansion of service connotation will promote the sustainable development of catering consumption.
The catering industry will 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 frugal consumption.
The development of all enterprises is inseparable from the cultivation of talents. X'x has long paid attention to team building and established an efficient learning team with broad vision and strong dedication, which has made x'x's goal more ambitious and the pace of progress more steady, laying a solid foundation for the development of the enterprise. Our x'x team has set a grand goal to make x'x go out of Dongying, Shandong, China and the world!
X'x has a strong mission of "making more people healthy and happy" and "making the world full of love", and I will fight for this mission all my life! "Everything is possible!" We look forward to the realization of our dreams.
After more than two years of operation, x'x has entered a mature development path. In order to make better efforts to build a service brand and further establish the purpose of "healthy life, happy delivery". In the past two years, the company has paid close attention to the training and education of star-rated employees, strengthened the quality of employees and continuously improved the service level, focusing on civility and politeness, standardized activities, "untrained employees are the loss of the company" and "quality is the life of hotel products".
Self-evaluation of restaurant waiters II. From this catering waiter, I changed the negative thought that being a catering waiter has no future; I have established the idea of doing what I do and loving what I do. I understand that whether a person can make a difference lies not in what kind of occupation he is engaged in, but in whether he tries his best to do his job well. Have my willingness to work and correct my work attitude; Understand the qualities that a successful waiter should have, so as to improve his professional consciousness and make up his mind to be a qualified waiter with dreams, morality, knowledge and discipline.
I learned the principle of serving guests; Procedures for serving guests; Work rules in use; Production procedures of banquet dishes; The skill of pallet and the walking speed of end support; Precautions for laying the table; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling vegetables; Basic methods, procedures and common sense of drinking water; The corresponding skills of handling guest complaints and service emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, food and beverage hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter.
In this job as a waiter x'x, I summed up the qualities that a good waiter should have.
First of all, love your job.
When you love your job, you will finish it happily and easily. We want people who eat to get health, energy and good service. You may do ordinary work in different ways. The people that enterprises need most are people who love their jobs.
Second, get familiar with working standards and methods quickly.
In order for our enterprise and ourselves to win in the fierce competition, we must be able to devote ourselves to our work as soon as possible, be competent for our work as soon as possible and improve our work efficiency.
Third, we should have the spirit of diligence.
Food and beverage work is mainly at hand, usually not too heavy, not tired of doing more. So we should be diligent in our legs, eyes, hands and heart. Take the initiative to work and find a job. The sentence "Nothing is difficult in the world" tells a profound truth. As long as you are diligent and successful, the door will open for you.
Fourth, be confident.
Compared with money, power and background, self-confidence is the most important thing. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are the best.
Fifth, learn to be a man.
Being a man is to be a dedicated, grateful, helpful and moral person. Being honest and doing things seriously will lead to more success.
Responsibility of intransitive verbs
Is to put the interests of the company first and be responsible for your own work; Be responsible for the guests and provide them with quality products and services; It means "no respect". Even if no one is supervising you, you will do your work well. This is to perform your duties.
Seven, treat the injustice in the work with a normal heart.
There is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without the necessary ability to withstand setbacks, how can we provoke the girders in the future?
Eight, the team
Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises is composed of various divisions of labor and needs the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.
X'x gave me a deep experience this time. I think everything we do is to improve a little every day: many successful people make many a mickle. Innovation every day is leading; Do a little more every day, that is, towards a bumper harvest; A little progress every day is a step towards success.
I have been working in xx Hotel for more than a month, and I have been going out early and coming back late every day. The work is very hard. I will arrive at the hotel at 9 am. I'm in charge of the box. Box attendants are more relaxed than lobby attendants. After all, we only need to manage a table of guests, instead of going up to check if there is any problem like a waiter in the lobby.
As a box attendant, I have a lot of things to do every day. I arrived at the hotel at nine o'clock in the morning and then had breakfast in the canteen. In the morning, I often eat fried noodles and noodles. After breakfast, you can have a rest. There will be a meeting around ten o'clock every week, mainly for the general manager to analyze what happened last week and whether there are any complaints from guests. Although I am a new employee, I get started quickly and can handle my work quickly, so I haven't received any complaints from guests. This is also related to the teaching of my "master". My master is my sister who looks at boxes with me. She is several years older than me. Before I came, she was responsible for checking two boxes alone. There was a lounge between the two boxes, and the waiter was there. It's hard for me to imagine what it's like to look at two boxes alone, because even if one person is in charge of one box, I'm a little busy.
At 10: 30 in the morning, we almost finished the meeting and then conducted an internal inspection. Prepare the tableware and napkins needed for the day, and heat and disinfect them. Get a pot of seasoning and some Chili rings from the back kitchen, which are dipped in the new prawn.
Serve tea and water, and serve soup. Every step needs to be done well. When pouring tea, you should not be too full, just seven minutes, and pour tea clockwise from left to right from the theme. I didn't even know where the topic was before I went to work ... thanks to master's teaching, I didn't have to worry. Serving is also a challenge. Some guests will order some seafood or soup. These dishes are very heavy and hot, and the hotel doesn't have gloves to keep warm, but it is indecent to wrap them in rags, and finally they are wrapped in napkins.
Working in a hotel is sometimes a torture. Every day, I watch the guests order a lot of beautiful and fragrant dishes, but I can't eat a bite. I feel my stomach is constantly complaining. In fact, many waiters in our hotel steal food while serving, but my master doesn't, and neither do I. Although the food is very fragrant and attractive, it is my professionalism as a waiter and the quality of being a human being. I can't go with them.
Restaurant waiter's self-evaluation 4 it will be hard to do catering work, and it will be even harder to be a waiter in a restaurant. I understood this when I was a trainee waiter in a restaurant. I chose to be a waiter in a restaurant because I want to accumulate grassroots work experience in the restaurant. Through the daily service of the restaurant, I can learn some relevant knowledge in the restaurant, so that I can have a better service knowledge base in my future catering work, and I can also rise in the restaurant in the future.
During the probation period given to me by the restaurant, I learned from my daily restaurant service that being a good waiter means doing my own service well. Our restaurant has a high standard of service for all waiters, even employees on probation. Because our restaurant sells not only our dishes, but also our restaurant's services, only by doing a good job of the characteristics of the dishes and the service of the waiters can we really seize, retain and attract guests. During the probation period, our restaurant not only often gives us intensive training in service work, but also our restaurant foreman often supervises the service work of our waiters in daily life. If we are found to be unqualified, our bonus will be deducted and we will receive service training again after work.
Although our restaurant has strict service to customers, it also helps us attract diners. Because of our good service, the wages and benefits of our restaurant are much higher than those of other restaurants. Because of our daily restaurant service, we have gained more benefits than this. Many times, customers in restaurants will give us consumption because of our meticulous service, which is the biggest recognition of the guests that I didn't let you serve, and it also gives us great motivation to continue to do our own waiter service.
During the probation period, in order to increase the turnover of our restaurant, our restaurant should not only serve, but also shoulder the task of selling restaurant dishes and sell more profitable dishes for the restaurant. In order to encourage us to sell vegetables, our restaurant will also give us a commission for the corresponding dishes. During this period, while doing a good job as a waiter, I was surprised to improve my promotion level in this job in the restaurant. In order to get a higher salary, I have brought a lot of profits to our restaurant in the promotion of dishes in our restaurant, and also won a better salary for myself.
My job as a waiter in our restaurant is not over yet. I will constantly improve my waiter's working ability during the business hours after the restaurant, and set out for a better position in the restaurant.
Restaurant waiter self-evaluation 5 Dear leader:
Hello!
My name is xxx, and I'm a waiter in the restaurant. I have been working in a restaurant for more than two months, but I feel that it is not in line with my personal career development, and I want to find a job that is not so hard, so I apply to you for resignation. Please approve.
When I first came to work as a waiter, the restaurant was short of staff and went straight to work after the interview. Business in restaurants has been very good. Therefore, as waiters, our work is busy. When the guests leave from the dish, we clear the table, do a good job in hygiene and welcome the next guest. It can be said that at the end of the day, it never stops, and the handover happens to be dinner time, but because I often have to work overtime for a while, I can't get off work as soon as possible, otherwise my colleagues at night shift are simply too busy. We also ask you to increase manpower, but the work of waiters is hard and it is not so easy to recruit.
But last week, the restaurant recruited several waiters, and I was able to get off work on time. However, this tiring job, which has no technical content, makes me feel that I don't want to do it. Although you can exercise your service ability, it is basically repeated every day, and you feel bored after doing it for a long time. Although I didn't make any mistakes in the past two months and the guests gave me a good evaluation, I still didn't feel this way. Now the restaurant is recruiting people one after another and is fully staffed. Even if I leave my job, it will not affect the service of the restaurant, and the workload of my colleagues will not suddenly increase. So I decided to leave at this time, thinking that it would not affect the restaurant, and I planned to leave on X, so that the restaurant would have enough time to recruit more people to fill the job vacancy after I left.
These two months, although my work is very tired, the leaders are also very concerned about us. We also get bonuses for overtime work. After we were busy, or in our spare time, we were rewarded with several delicious dishes. Let's relax. In fact, if I don't have any ideas and just want to find a stable job, the restaurant job is still good, but I still want to go out and work hard and exercise more, especially because I am young and have many opportunities. Before I leave, I will also teach my experience to my new colleagues, so that they can get familiar with the work of our restaurant as soon as possible and get started as soon as possible, so as to make the service of the restaurant better. Please rest assured that during this time, I will not slack off and will do the final work well.
I am here to convey
Salute!
Resignation:
Self-evaluation of restaurant waiters 6 Looking back on the course of the first half of this year, there are too many feelings.
The company has made brilliant achievements in 20x'x years, which is inseparable from the hard work of leaders and employees. Therefore, the responsibility of the restaurant department is even more important. As a restaurant worker, it is my duty to do my duty.
First of all, do a good job in the hygiene of the restaurant, insist on spotless every day, leave no dead ends, and create a clean and tidy dining environment for everyone.
Secondly, do a good job of disinfection of tableware, regularly classify and disinfect tableware, and update damaged and worn tableware in time.
Smile again and greet the diners with a warm and sincere smile.
Finally, listen to the feedback carefully and correct and improve it in time.
The above points are my regular summary of my work in 20x' x years. For the shortcomings, I will try my best to improve it in the next few years and strive to do a better job.
The waiter of the restaurant commented on himself that 7 xx restaurant is a newly opened restaurant in downtown xx. I have been working in xx restaurant for some time. I am a waiter in xx restaurant. There are many waiters like me in xx restaurant. In this unique restaurant, I am very happy to go to work every day. I like the service industry very much, especially being recognized by customers at the same time. The style of our xx restaurant is traditional, including design, dishes and staff clothes. I think this is worth mentioning, with traditional characteristics. The official said that because of this style, more and more consumers come to understand, so our usual work will be very busy. After spending some time in xx restaurant, I think I should take a good look back at my work as a waiter:
I. Daily work
Waiter, of course, is the most basic in the restaurant, but I always like my job, which is my deep love for this industry. I always hope to get more people's affirmation while serving, so that I can be valuable and be called real service.
My work in xx restaurant every day is very fulfilling. Our restaurant opens at 10 every day. I went to work late because I didn't cook breakfast. I arrived early to start a new day. Because the reputation of xx restaurant is growing slowly, most customers come to eat at eleven o'clock. There are still many waiters in our restaurant, but when we are busy, everyone can't wait to get another pair of hands.
As a waiter, we should have these qualities: patience, carefulness and responsibility. We should have a correct attitude and keep smiling when customers order. These are the basic qualities of a restaurant. As waiters, we should be familiar with the menu in our restaurant. When customers ask us to recommend dishes, we should be patient and introduce them skillfully. Usually spend a lot of time to understand the characteristics and taste of each dish, and pay more attention to each dish. Customers should have the right attitude and patience when checking out, and don't keep customers waiting. These are the basic skills of a waiter. Xx restaurant means that we should have enough patience to serve every customer in our daily work, and we can't have a big argument with customers, which is the last thing allowed.
Because I go to work late and I am nervous at ordinary times, I get off work at 9 o'clock every night, which is very fulfilling and satisfying. This is a day's work.
Second, the harvest of work.
I have worked in xx restaurant for a long time and have always performed well as a waiter. I finish my work every day and have never had an argument with my customers, which is not allowed. I always remind myself to be an excellent restaurant waiter.
Self-evaluation of restaurant waiter 8 From this waiter, I changed my negative thought that I have no future as a restaurant waiter; I have established the idea of doing what I do and loving what I do. I know whether a person has made a difference is not what kind of occupation he is engaged in, but whether he tries his best to do his job well. Have my willingness to work and correct my work attitude; Knowing the qualities that a successful waiter should have, you can enhance your work consciousness. Whether you want to do it or not, you are determined to be a qualified waiter with ideals, morality, knowledge and discipline.
I learned the principle of serving guests; Procedures for serving guests; Work rules in use; Production procedures of banquet dishes; The skill of pallet and the walking speed of end support; Precautions for laying the table; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling vegetables; Basic methods, procedures and common sense of drinking water; The corresponding skills of handling guest complaints and service emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, food and beverage hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter.
In this part-time job as a waiter, I summed up the requirements for being an excellent waiter.
Love your job: When you love your job, you will do it happily and easily. We want people who eat to get health, energy and good service. You can make ordinary work extraordinary. The people that enterprises need most are people who love their jobs.
Get familiar with work standards and methods quickly: If you want to win for your own enterprise and yourself in the fierce competition, you must be able to work as soon as possible, be competent and improve work efficiency.
Diligent spirit: catering work is mainly at hand, not too heavy at ordinary times, and it is not tiring to do more. So we should be diligent in our legs, eyes, hands and heart. Take the initiative to work and find a job. The sentence "Nothing is difficult in the world" tells a profound truth. As long as you are diligent and successful, the door will open for you. Working experience of restaurant waiters
Have self-confidence: Compared with money, power and background, self-confidence is the most important. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are the best.
Learn to be a man: To be a man is to be a dedicated, grateful, helpful and professional person. If you are sincere and earnest, your career will be more successful.
Responsibility: put the company's interests first and be responsible for your own work; Be responsible for the guests and provide them with quality products and services; It means "no respect". Even if no one is supervising you, you will do your job carefully. This is a sign of responsibility.
Face the unfairness in work with a normal heart: there is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without a certain ability to withstand setbacks, how can we provoke the girders in the future?
Team: Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises is composed of various divisions of labor, which requires the cooperation of team members very much. Employees and enterprises with team spirit and good cooperation are more successful.
This part-time job gave me a very profound experience. I think everything we do is to make a little progress every day: every little makes a mickle, and many successful people make a mickle and become great. Innovation every day is leading; Do a little more every day, that is, towards a bumper harvest; A little progress every day means success.
;