this article is related to the recommended topic "year-end summary of waiters".
Time has passed through our fingers, and we are ready to say goodbye to this year. We need to make a summary and review of the work of the post year. We can effectively recognize our own shortcomings by summing up our annual work. From which aspects should we write the annual work summary of the post? After collection, I present you with the waiter's year-end summary. I suggest you collect this page and this site for subsequent reading! How to write the waiter's year-end summary (1)
During this year, xx Hotel has undergone great changes under the joint operation of xx Company and xx Company. The shareholders of the two companies have invested a lot of money to update and transform some of the hotel's facilities. The third floor, which has been abandoned for many years, has been officially opened after renovation, which has made up for the vacancy of hotel entertainment projects to some extent and made the hotel's service projects more perfect. Aiming at the problem of peculiar smell in guest rooms, ventilation was fundamentally solved by opening windows, and the old TV in guest rooms was uniformly updated, all of which brought vitality and hope to the hotel.
With the renewal of hotel equipment, the improvement of service items and the further improvement of staff service level, xx Hotel won the second place in the history of star rating review in 211x, which made xx Hotel have a high reputation in the hotel industry. All these are the effective management of store-level leaders and the efforts of hotel employees. Therefore, the hotel pays more attention to the spiritual civilization construction of employees, creating a good living space for employees, transforming the laundry room of the hotel into a spacious dining room for employees and a dual-purpose room for employees' activities, adding entertainment items such as table tennis, table tennis tables, chess and cards, and launching various competitions many times, which not only enhances the physical fitness of employees, but also enriches their amateur life. The hotel also installed solar hot water in employees' dormitories to solve the problem of employees taking a bath in winter. How to write the waiter's year-end summary (Chapter 2)
Time flies, and the year of 21XX is coming to an end in a blink of an eye. Recalling the work in the past year can be said to be "ups and downs and * * *".
on October, 21xx, I just graduated and walked out of the campus. I came to xx, a big city, to find my own job, and went for a walk. Finally, I came to xxx Hotel and became a member of the big family of catering department.
The following is a summary of my work as a restaurant waiter:
1. What I have done well
1. I can adapt to my post work quickly, get along well with my colleagues, complete the corresponding guest reception and have strong learning ability.
2. Be able to communicate with guests and ask them to fill in the "guest feedback form" to help us improve our service quality and service level. For example, carefully record which guest likes which dish? Which guest has any special requirements for dishes? Which guest likes which drink and so on.
3. You can conscientiously complete the work assigned by the foreman.
if you don't know, you will ask your colleagues or leaders in time. I will consult my colleagues or leaders when I encounter things that I can't do in customer service.
4. Be able to correctly understand and treat your own mistakes, dare to admit your mistakes when you make them, and correct them when you know them.
5. You can take the initiative to learn the skills of related services from other colleagues. Improve your own level.
6. Do things seriously and carefully. I will do my job carefully.
7. Be able to lead newcomers well, so that they can master relevant service knowledge as soon as possible and independently complete a customer reception.
Second, the inadequacies
1. Not bold and flexible enough. In case of unexpected events, they will not be flexible, but will only seek help from others blindly.
2. Lack of teamwork. When working with others to complete a customer reception, they will not cooperate with colleagues tacitly, but will only go it alone.
3. communication with the guests is not generous enough, and the speech is not neat enough.
In the new year, I will try my best to improve the above shortcomings and strive to do my work better. How to write the waiter's year-end summary (Chapter 3)
I was recommended by the relevant leaders to be the director of the housekeeping department of Xieli Hotel. During the three days of trial, I found the following problems:
1. Health management.
1. When cleaning the guest room bathroom, do not follow the standard operation, and wipe the floor toilet with a bath towel.
2. Screw the dirty water on the rag onto the carpet at will.
3. The garbage cleaned in the room is not operated according to the standard, so it is convenient to put it directly on the stairs of the guest passage, resulting in dirty water flowing to the floor.
4. The motor room next to the goods room is cluttered and messy.
5. Housekeeping attendants occupy hotel resources at will, and pile the collected wastes in the stairwell at will, covering an area of about 7 square meters. Just like a temporary waste collection station.
6. There are dust stains on the door head, door panel and ground wire.
7. The personal belongings in the linen room on duty are messy and the hygiene is not good.
8. The guest room' Mahjong' was not cleaned and disinfected.
2. Quality training and business operation of room attendants:
1. Loud calls during working hours affect guests' rest.
2. Consumables and cleaning products are improperly used, and the dosage control is poor, resulting in unnecessary consumption.
3. I am in poor mental state during my shift, and generally complain about my discomfort, headache, dizziness and upset.
4. The door of the wardrobe is unclean and there is floating dust.
5. The bed stack is not symmetrical and is unqualified.
6. The mouthwash cups in some rooms are not covered with paper according to the regulations. Careless work.
7. The vacuum cleaner did not follow the work car, and the work car was not placed in place, blocking the door of the guest room, which was not up to standard.
8. There are black spots and sundries on the carpet, so you can't insist on vacuuming every day.
9. Incorrect work attitude, disobedience to superiors, shirking work, complaining too much, and even deliberately contradicting.
11, impolite to superior leaders, gossiping, conspiring to exclude dissidents, the circumstances are serious.
Third, summary:
Only by taking the initiative at work can we bring quality service to our guests. Thoughtful service and clean and tidy rooms can reap the good reputation of guests. Therefore, we should standardize the operation. Improve the professional level of service personnel and coordinate the development of rewards and punishments; Establish a reward system for employees. The purpose of the reward; It is necessary not only to satisfy employees mentally and materially, but also to motivate employees to work hard.
establish a disciplinary system for employees; The purpose of punishment; It is necessary not only to urge employees to meet the work standards, but also to ensure the common interests and long-term interests of hotels and employees.
I was recommended by the relevant leaders to be the head of the housekeeping department of Xieli Hotel. During the three-day trial period, I found the following problems:
1. Health management.
1. When cleaning the guest room bathroom, do not follow the standard operation, and wipe the floor toilet with a bath towel.
2. Screw the dirty water on the rag onto the carpet at will.
3. The garbage cleaned in the room is not operated according to the standard, so it is convenient to put it directly on the stairs of the guest passage, resulting in dirty water flowing to the floor.
4. The motor room next to the goods room is cluttered and messy.
5. Housekeeping attendants occupy hotel resources at will, and pile the collected wastes in the stairwell at will, covering an area of about 7 square meters. Just like a temporary waste collection station.
6. There are dust stains on the door head, door panel and ground wire.
7. The personal belongings in the linen room on duty are messy and the hygiene is not good.
8. The guest room' Mahjong' was not cleaned and disinfected.
2. Quality training and business operation of room attendants:
1. Loud calls during working hours affect guests' rest.
2. Consumables and cleaning products are improperly used, and the dosage control is poor, resulting in unnecessary consumption.
3. I am in poor mental state during my shift, and generally complain about my discomfort, headache, dizziness and upset.
4. The door of the wardrobe is unclean and there is floating dust.
5. The bed stack is not symmetrical and is unqualified.
6. The mouthwash cups in some rooms are not covered with paper according to the regulations. Careless work.
7. The vacuum cleaner did not follow the work car, and the work car was not placed in place, blocking the door of the guest room, which was not up to standard.
8. There are black spots and sundries on the carpet, so you can't insist on vacuuming every day.
9. Incorrect work attitude, disobedience to superiors, shirking work, complaining too much, and even deliberately contradicting.
11, impolite to superior leaders, gossiping, conspiring to exclude dissidents, the circumstances are serious.
Third, summary:
Only by taking the initiative at work can we bring quality service to our guests. Thoughtful service and clean and tidy rooms can reap the good reputation of guests. Therefore, we should standardize the operation. Improve the professional level of service personnel and coordinate the development of rewards and punishments; Establish a reward system for employees. The purpose of the reward; It is necessary not only to satisfy employees mentally and materially, but also to motivate employees to work hard.
establish a disciplinary system for employees; The purpose of punishment; It is necessary not only to urge employees to meet the work standards, but also to ensure the common interests and long-term interests of hotels and employees. How to write the waiter's year-end summary (article 4)
As the saying goes, "361 lines, each line will be the champion". In reality, there is no difference between noble and humble in all walks of life. If there is, it also depends on whether our mentality, thoughts and behavior are noble or humble, and has nothing to do with our profession. At the same time, there is no difference between ordinary and extraordinary. The so-called ordinary and extraordinary depends on how we do it or not, rather than what we think there are ordinary and extraordinary jobs and occupations in this world. I am a staff member in a restaurant, and I want to be extraordinary in my ordinary post. The following is my personal work summary for 21XX years.
know how to smile, and be good at smiling. Nowadays, smiling has become an essential professional quality in all walks of life, especially in the service field. Smile is a world language without translation. It conveys a kind, friendly and pleasant message. It is not hard to smile, but it can produce infinite charm. The beneficiary becomes rich, but the giver does not become poor. It is fleeting, but it often leaves permanent memories. At work, I will make a smile my business card and make diners feel like a spring breeze.
diligence is a good training, and one point of hard work is a point of talent. Only hard work can get better grades. Diligence means hard work, that is, working hard and paying more than others. Fast is efficiency. A great writer in ancient China once said: "The industry is good at diligence and wasted in fun, and the practice is destroyed by thinking." The prosperity of our motherland is inseparable from the diligence of the people. Once upon a time, people were always self-centered, which made China have a shame for hundreds of years. Now, diligence has made China step by step towards prosperity. The country is like this, so are we. As a server, I have to work hundreds of times harder than ordinary people to create a more comfortable dining environment!
thoughtfulness is the foundation and the most important way to treat guests. Since we are thoughtful, we must take the initiative to do a good job and provide services, and we must be good at observation and know how to put ourselves in the other's shoes, so as to make the guests unexpected and provide advanced services. In the future work, I will, as always, make diners feel at home, think about what the guests think and worry about what the guests are anxious about.
maintain a strong psychological quality. Can maintain a good psychological and mental state, so as to be favored and not arrogant, humiliated and not humble, and calmly deal with it.
Being a waiter in a restaurant is actually very easy and simple. In every bustling and noisy city, in the catering industry, there are too many roles for waiters. However, there are very few people who can really understand the meaning of "service" and do it with their own efforts. Why? The reason is very simple. It can be said that almost all people, when working as waiters, have a coping attitude rather than taking the initiative to do it. Always like to be lazy, like to avoid many opportunities to provide services to others. They always think that their actions are wise, and that they are much smarter than those who only know how to work! As everyone knows, this kind of practice and behavior is precisely the most stupid. Because, they have missed many opportunities for their continuous growth. To sum up, I just don't understand the true meaning of "bearing the burden". A truly competent waiter should not only have knowledge related to work on the surface, but also strengthen his inner and ideological construction and improve his self-cultivation.
In reality, all walks of life are stages to show themselves, no matter where they are or how much they earn. Each of us is like a drop of water to a basin of water. A drop of water can evaporate instantly, and it can only exist for a long time if it is attached to a basin of water. Because each of us has a life, then I will do better, try to make myself extraordinary in my ordinary post, and be proud of me tomorrow! How to write a waiter's year-end summary (article 5)
21xx 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. In the past year, with the care of my leaders and the enthusiastic help of my colleagues, I have made some achievements in my work through my unremitting efforts, but there are also many shortcomings. Looking back on the past year, there may be lost, sad, successful and happy in the past year, but it doesn't matter. It's the past. What we should strive for is the future. Many people say that my personality has changed, I believe. I am really satisfied. There are many things pressing me, but I still persist in it. My life and emotions are the same. 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 have been thinking about what I did wrong and why? I also cheer myself up again and again and stand up again and again. I am thinking that even without me, the earth will turn around and things will be solved. I don't want to be a weak person or a coward. My fate is in my own hands. I believe that tomorrow will be better, hello, I am good and everyone will be fine.
The work is summarized as follows:
1. Training:
1. Tray essentials, room delivery process.
2. All departments of large, medium and small banquets help explain the relevant knowledge of running vegetables.
3. Training and supervision of hotel related systems.
4. Safety awareness related to food delivery.
5. Learn how to make sauces for this team.
2. Management:
1. The superior is the model of the subordinate, and I always insist on setting an example, so my team is very United.
2. I am the same to anyone.