The food handler to use a week of skills training before starting, one of the very important content is arm strength training, with a tray of dishes to the posture to be beautiful, stable to pass the test. So how to write a personal evaluation of the work of the waiter? Here is my personal work summary and personal evaluation of the collaterals, welcome to read!

A: environmental health

Environmental health has always been the headache of the Department of the food handler, because the Ministry of the Ministry of Health area connected to the Department of the region, there is inevitably sewage flow, debris rotten throw, flies and other issues, which is a big effort to change the problem of the dirty, rotten and poor. These dirty, rotten, poor problem, the development of a daily duty log, clear health work is everyone's responsibility, and regularly focus on manpower to clean up the region's health corners, after some of the above measures, the health situation has been some improvement.

Second: dishes

The quality of food quality is the life of catering, in order to prevent the quality of food problems, always keep in close contact with the Ministry of Kitchen, once the problem is found immediately communicate with the Ministry of Kitchen and analyze the causes of the problem, and find ways to solve the problem.

In terms of serving food, adhere to the principle of serving food on the spot, not fresh, not on the foreign matter, not on the spoilage and flavor, not on the broken utensils, not on the number, the portion is not enough to not on the menu, point menu on the dishes are not on, etc. Although some achievements have been made, but also the quality of the food. Although some achievements, but there are some shortcomings:

1, in the department of low-quality supplies in the supervision is not very good, tableware, utensils, the loss of a relatively large.

2, in terms of discipline, their own binding force is not strong, did not do what should be the table marshal; on the staff: too lenient, inadequate punishment.

3, there is still further improvement in the speed of food.

4, in the staff to pass the food training efforts is not very perfect, the staff to pass the food ability is too big a difference.

5, the overall level of staff quality is not high, especially the lack of professional level of management personnel, resulting in management loopholes, the quality of service is sometimes low, service consciousness is sometimes weak.

The existence of the above problems is mainly due to the lack of leadership experience in the hotel, business technology is not skilled enough, management did not keep up with the work caused by the new year to change the concept of all-round management efforts to increase, in accordance with the standards of star hotels, and continue to improve the various rules and regulations, the work process, to overcome the problems, so that the work of the Department of Catering on a new level.

Third: the staff

1, the New Year's hotel business is booming, can be said to be the peak period. This relatively speaking to the department up and down the staff

will have a certain work pressure, during this period part of the staff has been in the mood, the work of the mental attitude of complaining, to the work has also caused a certain impact. Some people will be like this: why me again? So-and-so should let him go. Some people just pretend they didn't hear anything. I think we should evaluate ourselves, why do things for a bunch of reasons, why not find a reason why they do not do it? Work is like playing a game, we have to cooperate with each other, follow the rules, and understand each other so that it can go smoothly.

Doing things, I think we all know to do, but what we lack is ? Responsibility? Do what we do more to see more think about it, we are not good, do a good job, where insufficient to be corrected. I think: we only take our work as a responsibility to do will do better.

2, after I investigated, there are three main problems in the Department of food: 1, low wages. 2, tired. 3, can not learn. 2, tired. 3, can not learn anything. In response to this problem, I'm thinking of processing capital is not we do a better job? No matter where you work what to do hard is inevitable, can not learn something is that we did not learn it by heart! We should think well in the mind, do what we have to think twice before acting.

3, part of the food employees polite manners, grooming instrumentation is not up to standard.

Four: management

1, the superior is the model of the subordinate, I have always insisted on leading by example, small things personally, big things **** for.

2, fair and open to subordinates.

3, due to the differences in the personalities of subordinates to take people-oriented and other aspects of the management model.

The specific requirements of the work:

First, the work of the Ministry of Food and Beverages to pay attention to the problem

1, first of all, when serving food to see if the menu on the front menu name is in line with the name of the dish on the documents of the Ministry of Food and Beverages, whether there is a dish, pay attention to the dish of the ingredients is correct, whether it is clean next to the dish on the plate.

2, pass the dishes to pay attention to maintain balance, not to shake left and right, to avoid spillage of soup and damage to the dishes modeling.

3. Remember not to leave the other side dishes and ingredients of the dish behind.

4, when you meet the corner on the way to pass the dishes, you should be close to the right hand forward to avoid collision.

5, when encountering guests to politely avoid and greet.

6, passing food encountered in front of the guests but to exceed the guests must first prompt the guests (disturb), not from the guests gap through.

7, pay attention to avoid the elderly and running children.

8, pay attention to the road conditions (oil and water) to avoid slipping, and notify the nearby staff to clean up in time.

9, check the health condition

10, check whether the working tools are enough to clean up in time

11, ground hygiene, the use of lights.

12, the role of the Department of food: the main reception hall and the kitchen, an important part of the guest dining, play a dish, the use of information transfer, is an indispensable part of the hotel.

Second: the work requirements of the Department of food delivery:

1, conscientiously complete the tasks assigned by the superiors.

2, to ensure punctual, punctual place on the food.

3, familiar with the hotel's cuisine, characteristics and so on.

4, check the quality of the dishes, good health and food hygiene in the region.

5, do a good job of communication and transmission of the floor and kitchen contact.

6, to make sure the guests leave before entering the room.

7, pay attention to the light to put, to avoid damage to the tableware.

8, do not spill a lot of soup on the table and chairs.

9, the guest's leftover items can not be taken.

10, do not eat the guests leftover food and drink.

11, dedicated to customer service, and constantly improve their quality level.

12, do a good job of floor and kitchen contact communication, delivery work.

13, due diligence for customer service, and constantly improve their quality level.

Third: Job responsibilities

1, the management of the Department of food delivery.

2, the coordination of the personnel of the Department of food delivery.

3, passing dishes out of the corresponding input and control.

Seriously do things, in order to make things, do things by heart, in order to do things well. As a new year, it can be said that everything is another new beginning, regardless of how the past, the most important thing is to try to cherish the present. 2014 is a long way to go, opportunities and difficulties co-exist, the goal and the reality of the gap, we have to face, to meet the challenges, in this market economy is highly developed today, stand still, it means backward, backward means being eliminated, in the new year, I should Strengthen learning, deepen personal connotation, improve personal capabilities, expand personal space, and strive to become a composite talent; and lead the Department of people united struggle, hard work, catering work to a higher level, there are ideals should be pursued, so as not to lose the meaning of life.

Finally, I wish all colleagues in the new year to continue to write a new brilliant life, and I hope that our hotel in the new year of prosperous business, financial resources.

From this catering waiter, to change my opinion that dry catering waiter is not a negative idea of the future; set up a line of work, love a line of thought, and know whether a person is a difference, does not lie in what kind of occupation he is engaged in, but whether he is committed to do a good job in the work engaged in. I have the will to practice and correct my work attitude; know the qualities of a successful waiter should be, so as to enhance my sense of practice, determined not to do, to do an ideal, ethical, knowledgeable, disciplined and qualified waiter.

I learned the principles of service to guests; service to guests of the program; service in the work of the rules; banquets out of the program; tray skills and end of the tray walking pace; paving the table, set the stage of the notes; change the focus of the ashtray; ordering, writing menus, cancel the dishes of the notes and marketing dishes skills; pouring the wine of the basic methods, procedures and drinks of the general knowledge; dealing with guest complaints and services Work emergency response skills; restaurant opening preparations and closing notes as well as a variety of service etiquette, catering hygiene knowledge, fire knowledge and so on. So that I become a good waiter laid the foundation.

In this waiter part-time work I summarized as a good waiter to have.

Love your job: when you love your job, you will be happy and easier to do your job. We want people who dine to have health, energy and good service. You're likely to make a difference to ordinary work. And the people businesses need most are people who love their work.

Familiarize yourself quickly with work standards and methods:In order for your business and yourself to win in a competitive environment, we must be able to get to work as quickly as possible and be competent in order to be productive.

To have the spirit of diligence: catering work is mainly hand work, usually not overweight, do more with will not be exhausted. So we have to do legs, eyes, hands and heart. Take the initiative to work, take the initiative to look for work.? A diligent world is not difficult? The proverb speaks a very profound truth, as long as you are diligent the door to success is open for you. Restaurant waiter work experience

To have self-confidence: compared with money, power, background, self-confidence is the most important thing, self-confidence can help people to remove all kinds of obstacles, to overcome all kinds of difficulties, believe that they are the best.

To learn to be a person: to be a person is to be a dedicated, grateful, helpful and ethical people, sincere people, serious business, the cause will be more successful

Responsibility: that is, in the interests of the company as a priority, responsible for their own jobs; that is, for the guests are responsible for the guest, to provide guests with high-quality products and services; that is, to be the most important thing in the company's history. To no in? Even if there is no one to supervise you, you will seriously do a good job, which is the performance of the responsibility.

ordinary heart to face the unfairness of the work: there is no absolute fairness in the work, bit in front of the efforts of the people, the opportunity is always equal. Without a certain ability to withstand setbacks, how can you pick up the slack in the future.

Team: play team spirit is the consistent pursuit of the enterprise, catering business work by a variety of division of labor, very much in need of team members to cooperate. With team spirit, good cooperation staff and business are more successful.

This part-time job to my experience is very deep, I think we do everything is, every day a little bit of progress: accumulation of sand into a tower, accumulation of little into a lot, a lot of success is the accumulation of a little bit of small and become a big tool. Every day a little bit of innovation, is to lead; every day do a little bit more, is to harvest; every day a little bit of progress is to success.

Time flies, turn around more than two months, during the trial period, I have worked hard a lot, but also made a lot of progress, learned a lot of things that did not have before, I think this is not only the work, but also more importantly gives me an opportunity to learn and exercise. From this stage, I found myself thirsty for knowledge is a steady stream of their own, to this big melting pot slowly digested, which is the experience.

In the work of the harvest are:

1. familiar with the operating system of the equipment

2. basic mastery of the work skills (in the period of service waiter)

3. Understanding of the company's workflow

4 . During this period I can not only better cooperate with the seniors work can also be independent to complete the work. Leadership each time the task can be arranged to complete the basic

In the work of the main shortcomings:

1. work is not careful enough, often in the small problems on the mistakes and omissions;

2. efficiency is not fast enough, the leadership of the intention of the comprehension is not enough to be in place.

On the overall work experience, I think the working environment here is more satisfactory to me. First of all, the leadership of the care and working conditions in the continuous improvement of my work motivation; secondly, the friendship and care between coworkers and collaboration and mutual assistance to give me a sense of work comfort and sense of solidity.