Shop assistant 1 personal work summary

I worked in a coffee shop for a year. Although I only did some simple work, I did learn a lot and realized a lot. The following is a summary of my work, and I hope that people who are destined to see it can benefit from it.

1, money must be settled at the front desk, which can save a lot of unnecessary time. Save opportunity costs such as time and errors caused by reporting.

2. Always appear in front of the boss. Only by appearing in front of the boss often can you get acquainted with the boss quickly, and the boss will teach you more about making cold drinks.

When there are no guests, you must communicate more with people in the shop instead of reading magazines in the corner alone. Young people should have enthusiasm.

Try not to make mistakes under the boss's nose. Although mistakes are inevitable, don't show them to the boss, because mistakes will leave a sloppy impression on others after all.

5. Be sure to do the basic work in the store. Hilton's founder started his first job by cleaning toilets. Doing a good job in basic hygiene is a confession to yourself and a responsibility to the guests.

6. When paying, guests must ask if they have any change. Only in this way can we ensure that the store has enough change for the guests.

7. Be familiar with the menu. If you see any changes in the menu, update the menu content in your mind in time.

8. Be sure to keep a modest attitude, remember that 360 lines are learned and keep learning.

Personal work summary of shop assistants II

20__ is a 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 communication with various departments. Through my joint efforts with all of you, I successfully completed the task assigned to me by the leaders. The following is a brief summary:

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

(1) Customer concept: everything is customer-oriented. No matter how unruly customers you meet, the ultimate goal is to serve them well.

(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 high-quality and unique dining experience, and let employees work in a healthy and harmonious corporate atmosphere.

2, catering service time is long, strive to use time to organize training and learning. Let employees understand the importance of catering work, but also let employees have professionalism and strive for advanced professionalism.

3. Adhering to the business philosophy of "quality conscience, quality first", doing a good job of implementation and letting employees understand the hotel standards is the working ruler of every employee. In order to improve employees' understanding of standards, I made a job training plan and organized employees to operate standards uniformly.

4, around the hotel development requirements, improve the hotel management procedures and systems, clear development tasks.

5. Standardize enterprise management and implement brand development strategy. In this logistics situation, 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 enterprise spirit of unity, efficiency, pragmatism and dedication. By saving energy and reducing consumption to maintain the operation of the hotel, good results have been achieved. It has stabilized the staff and achieved good economic and social benefits.

In the new year, the new century faces new challenges, but it also contains new opportunities. As long as we adhere to the correct leadership of General Manager Wang, do a good job in a down-to-earth manner, do everything possible to improve the service quality, and constantly improve the service level of all employees, we will certainly be able to complete various tasks in the past 20 years with high quality and make our due contribution to the century.

In the next 20 years, the past year may be lost, sad, successful and happy, but it doesn't matter. It's over. We will work harder and tomorrow will be better.

Many people say I have changed, I believe. I'm really unhappy. There are a lot of things weighing on me. My life and mood are in a mess. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs again and again, full of twists and turns and difficulties. Sometimes you 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'm thinking, without me, the earth will still turn and things will still be solved. I don't want to be a weak person, and I don't want to be a coward. My fate is in my own hands. I believe tomorrow will be better, hello, I am good, everyone is good.

After all this, I learned a lot. I'm fine now. I have a job, courage, and all of you. i care about you a great deal. Everyone around me, we will always be friends. People say that everyone has a hard experience, and you have your own. Let's share. We will learn from each other and make progress together. The future belongs to us. About next year, mine is:

1, live every day well.

2. Learn more and enrich yourself.

Finally, I hope everyone can go to a new level next year, thank you! This situation is not uncommon. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and make appropriate concessions. Especially in the case of the waiter, we should dare to admit our mistakes and apologize and compensate the guests immediately. Generally speaking, the guest's mood is a mirror of the service provided by the waiter. When there is a contradiction, the waiter should first consider whether the fault is on his own side.

The third part of the personal work summary of the clerk

A long time ago, I never thought I would work in a restaurant. But now I have worked here for three months, and I have infinite love for the job of waiter. Before that, I always thought that waiter was a disgraceful position, but after I came into contact with this position, I understood that there is no distinction between noble and low jobs, and I also understood that I must love every line of work. So I will always insist on doing it in this service industry, and I will always insist on my belief in doing it in our restaurant. As long as the leader is willing to give me the opportunity to continue to do it, then I will not live up to the expectations of the leader. Now, I will make a summary of the regularization work for the purpose of applying for regularization.

First, do a good job of service.

As a waiter, the first thing to do is of course your own service. So during the three-month probation period, I have been cultivating my sense of service. Before going out every day, show your brightest smile in front of the mirror and tell yourself to greet every customer with a smile. Every day before I go to work, I will meditate on the service tenet of the restaurant and tell myself that the customer's feelings are our feelings, and we should do our service well with all customers as the center.

Second, solve the problems encountered by customers.

At work, we often meet all kinds of customers and have all kinds of situations. Some customers really encountered difficulties and troubles, and one customer deliberately came to find fault. So in the face of these two situations, we must deal with them calmly. First of all, we should appease customers' emotions, then give solutions, and finally help customers implement solutions. If he is still not satisfied, we should also maintain a good and patient service attitude and invite our supervisor to help us solve it.

As a waiter in a restaurant, the daily work is not only as simple as serving dishes and washing dishes, but also many things we need to learn and do, such as how to help customers solve problems with calm emotions when they lose their temper, such as unpleasant situations, how to improvise to resolve the embarrassment on the spot, how to make customers satisfied with your performance, and how to handle customer complaints in our work. The above are the main points of our work, and we also need to sum up more experience and accumulate knowledge in our daily work to make ourselves better and do our best.

The fourth part of the personal work summary of the clerk

2008 is a year of self-challenge. I will try 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 still many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness, but it doesn't matter. It's over. What we want is the future. Many people say that my personality has changed, I believe it. I'm really satisfied. A lot of things weighed on me, but I persisted. My life and feelings are the same. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs again and again, full of twists and turns and difficulties. Sometimes you really cherish me. I've been thinking about what I did wrong and why? I also cheered myself up again and again and stood up again and again. I'm thinking, even without me, the earth will still turn and things will be solved. I don't want to be a weak person or a coward. My destiny is in my hands. I believe tomorrow will be better, hello, I am good, everyone is good. Now I will sum up my work and write a model essay.

I. Training

1, tray required, food delivery process.

2, large, medium and small banquet department to help explain the relevant knowledge of cooking.

3, hotel related system training and supervision.

4. Safety awareness related to food delivery.

5. Learn how to make sauces for this team.

Second, management.

1, the superior is the role model of the subordinate, and I always insist on setting an example, so my team is very United.

I am the same to anyone, and I do things fairly and openly.

3, people-oriented, people's personality is reflected in many aspects of management.

Third, as myself, I am responsible for food delivery.

1, responsible for the operation of noodle sauce.

2. Output and control the food delivery accordingly.

3. Coordination of food delivery personnel.

Four, some key points in the operation

1, the shortage of manpower leads to the deformation of the food when it is busy, which cannot reflect the essence of our company.

Due to the prosperity of the country, modern young people are treasures, less and less able to work and more spoiled by their parents. They only pursue money and don't know how to put themselves in others' shoes. It's really hard for me today!

3. Why not recruit people? This is a problem that must be solved in time.

4, what is establishment, what is development, what is progress, what is improvement, what is management, who is in charge, who is against, and how to stabilize.

5. I hope the superior can understand the staffing of other food delivery personnel in the same industry.

Five, the team is not in place this year.

1. Some employees are impolite and gfd is not in place.

2, sometimes not according to the relevant standards.

3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in inadequate supervision.

In a word, 20__ years will start from today, with new goals and new challenges. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our shop a prosperous business and rich financial resources! I wish all the leaders go forward bravely on the journey of work and smooth sailing on the runway of life, and I wish all colleagues to continue to write new glories in life in the new year.

1, know how to smile, be good at smiling.

Nowadays, smiling has become a necessary 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. Smiling is not difficult, but it can produce infinite charm. The beneficiary becomes rich, but the giver does not become poor. It is fleeting, but it often leaves a permanent memory. At work, I will take a smile as my business card to make diners feel like spring breeze people.

2. Diligence is a good training, and one point of hard work is only one point.

Only by working hard can we achieve better results. Diligence means hard work, that is, working hard and paying more than others. Speed is efficiency. "The industry is good at diligence and wasted in drama, and the line is destroyed in thinking." Prosperity and diligence are inseparable. As a waiter, I will make a hundred times more efforts than ordinary people to create a more comfortable dining environment and make _ _ better!

3, hospitality, consideration is the foundation.

Since you are thoughtful, you should take the initiative to do a good job and provide services. You should be good at observing and know how to put yourself 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, be favored but not arrogant, be humiliated but 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, there are too many roles for waiters in the catering industry. But few people can really understand the meaning of "service" and do it with their own efforts. A truly competent waiter should not only have superficial work-related knowledge, but also strengthen 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 what their income is. The value of each of us is like a drop of water in a basin. A drop of water can evaporate instantly, and it can last only if it is attached to a basin of water. Because _ _ each of us has our own life, then I will do better, try to make myself extraordinary in my ordinary post, and make _ _ _' s tomorrow proud of me!

Chapter 5 Summary of Personal Work of Shop Assistant

I realize that as a restaurant waiter, enthusiasm is very important in my work, but I also need to have good service ability. Because it involves the technical problem of "can".

First, language ability.

Language is an important tool and way for waiters and guests to establish a good relationship and leave a deep impression. Language is the material shell of thinking, which embodies the spiritual cultivation, temperament and attitude of waiters. The two most important aspects that guests can feel are the words and deeds of the waiter.

When expressing, the waiter should pay attention to the natural fluency and affability of his tone, keep the speed constant, and always remain calm and polite. Words expressing respect and modesty can often ease the tone, such as "you, please, I'm sorry, if you can". In addition, the waiter should also pay attention to the timing and object of expression, that is, to express appropriately according to different occasions and different identities of guests. I think as a restaurant waiter, I should have at least the following service abilities.

When people talk about it, they often ignore another important part of language-body language. According to the research of related scholars, body language plays a very important role in the expression of content. When using language, the waiter should use body language appropriately, such as using appropriate gestures and actions, in conjunction with oral expression language, to create an expression atmosphere that is easy for guests to accept and satisfy.

Second, communicative competence.

Restaurants are places where a lot of interpersonal communication takes place. Every waiter has extensive contact with colleagues, bosses, subordinates, especially a large number of guests every day, and will have various interactive relationships with guests based on service. Handling these relationships well will make guests feel respected, valued and treated well. The acquisition of this feeling will play an inestimable role in the sustained prosperity of business and the promotion and dissemination of corporate brands. Good communication skills are an important basis for waiters to achieve these goals.

Third, observation ability.

The service personnel provide three kinds of services for the guests. The first is the service needs that the guests have made clear. As long as they have skilled service skills, it is generally easier to do this well. The second is the regular service, that is, the service that should be provided to guests without reminding. For example, when a guest sits down to eat in a restaurant, the waiter should quickly pour tea for the guest and put away paper towels or towels; In the lobby, as long as a guest with a lot of luggage comes in, the waiter will come forward to help. The third is the potential service demand that the guests have not thought of, thought of or are considering.