The waiter’s personal work summary and personal evaluation

Before taking up the job, waiters must spend a week undergoing skills training. One of the most important aspects is arm strength training. The posture when holding dishes on a tray must be beautiful and stable to pass the test. So how to write a personal evaluation of the waiter's work? The following is a sample essay that I compiled on the personal work summary and personal evaluation of the food waiters. Welcome to read!

The personal work summary and personal evaluation of the food waiters Part 1

One: Environmental hygiene Aspects

Environmental sanitation has always been a headache for the kitchen department. Because the sanitary area of ??the kitchen department is connected to the main area, problems such as cross-flow of sewage, rotten debris, and fly breeding are inevitable. Great efforts have been made to this end. To change these dirty, rotten and poor problems, we have formulated a daily duty log, making it clear that everyone is responsible for sanitation work, and regularly concentrate manpower to clean up the sanitation dead corners in the area. After some of the above measures, the sanitation situation has improved.

Second: Dishes

The quality of dishes is the life of catering. In order to prevent quality problems in dishes, keep close contact with the kitchen department at all times. Once problems are discovered, communicate and discuss with the kitchen department immediately. Analyze the causes to identify problems and find ways to solve them.

In terms of serving dishes, we adhere to the principle of serving dishes as ordered. Foods that are not fresh will not be served, foreign objects will not be served, spoiled and smelly dishes will not be served, utensils that are damaged will not be served, and those with insufficient quantity or weight will not be served. Order from the menu The food you don’t have is not good. Although some achievements have been made, there are also some shortcomings:

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

2. In terms of discipline, the self-restraint force is not strong and the discipline is not as good as it should be; the employees are too lenient and the punishment is not strong enough.

3. The serving speed needs to be further improved.

4. The intensity of employee food-passing training is still not perfect, and employees’ food-passing abilities vary greatly.

5. The overall level of employee quality is not high, especially the lack of professional management talents, resulting in management loopholes, sometimes low service quality, and sometimes weak service awareness.

The existence of the above problems is mainly caused by the leadership’s lack of hotel experience, lack of proficiency in business technology, and failure to keep up with management work. In the new year, we must change our concepts and increase management efforts in all aspects. In accordance with the standards of star-rated hotels, we will continue to improve various rules and regulations, work processes, overcome existing problems, and bring the work of the food delivery department to a new level.

Three: Employees

1. The hotel business is booming during the Chinese New Year, which can be said to be the peak period. Relatively speaking, this will put a certain amount of work pressure on all employees in the department. During this period, some employees have developed a mentality of complaining emotionally and at work, which has also had a certain impact on their work. Some people will be like this: Why me again? So-and-so should let him go. Some people just pretended they didn't hear anything. I think we should evaluate ourselves, why do we find a bunch of reasons when we do things, why not find a reason why we don’t do it? Work is like playing games, everyone must cooperate with each other, abide by the rules, and understand each other. smoothly.

I think everyone knows how to do things, but what we lack is a sense of responsibility. When we do something, we should look at it more and think more about it to see if we have done it well and in place, and if there are any shortcomings that need to be corrected. I think: We will do better only if we treat our work as a responsibility.

2. After my investigation, there are still three main problems in the cooking department: 1. Low wages. 2. Tired. 3. Nothing can be learned.

In response to this problem, I wonder if the increase in wages means that we have done a better job? No matter where you work or what you do, hard work is inevitable. If you can’t learn something, it’s because we don’t have the intention to learn! We should think about it mentally. , think twice before doing anything.

3. Some of the food delivery staff are not polite and polite, but their appearance is not up to standard.

Four: Management

1. Superiors are role models for subordinates. I have always insisted on setting an example, doing small things personally, and doing big things first.

2. Be fair and open to subordinates.

3. Due to the differences in personal personalities of subordinates, we adopt a people-oriented and multi-faceted management model.

Specific requirements of the job:

1. Issues that need to be paid attention to in the work of the food delivery department

1. First of all, read the names of the dishes on the menu at the front desk when serving the food. Does it match the name of the dish on the receipt I passed to the food department? Does it exist? Pay attention to whether the ingredients of the dish are correct and whether the side of the plate is clean when serving.

2. When passing dishes, pay attention to maintaining balance and do not sway left and right to avoid spilling the soup and damaging the shape of the dishes.

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

4. When you encounter a corner while passing food, keep to your right hand to avoid collision.

5. When meeting guests, you must politely avoid them and say hello.

6. When passing food and encountering a guest in front of you but you want to pass, you must first remind the guest (excuse me) and do not pass through the gap between the guests.

7. Be careful to avoid the elderly and running children.

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

9. Check the sanitation status

10. Check whether the work tools are sufficient and clean them in time

11. Floor hygiene and lighting usage.

12. The role of the food delivery department: It mainly undertakes the front office and kitchen. It is an important part of the guests' dining. It serves the purpose of passing food and information, and is an indispensable link in the hotel.

Two: Job requirements of the food delivery department:

1. Earnestly complete the tasks assigned by superiors.

2. Ensure that dishes are served on time and on location.

3. Be familiar with the hotel’s cuisine and features.

4. Check the quality of dishes and improve hygiene and food hygiene in the area.

5. Do a good job of communication and delivery between the floor and the kitchen.

6. Make sure the guest has left before entering the room.

7. Be careful to handle and handle the tableware carefully to avoid damaging the tableware.

8. Do not spill a large amount of soup on the table and dining chairs.

9. Items left behind by guests are not allowed to be taken privately.

10. Do not eat leftover food and drinks from guests.

11. Serve customers with due diligence and continuously improve your own quality level.

12. Do a good job of communication and delivery between the floor and the kitchen.

13. Serve customers with due diligence and continuously improve their quality level.

Three: Job Responsibilities

1. Management of food delivery department personnel.

2. Coordination of food delivery department personnel.

3. Corresponding input and control of food delivery and delivery.

Only when you work hard can you get things done, and when you work hard can you get things done well. As a new year, this can be said to be a new beginning for all things. No matter what happened in the past, the most important thing is to cherish the present.

There is a long way to go in 2014, opportunities and difficulties coexist, and the gap between goals and reality requires us to face and meet the challenges. In today's highly developed market economy, standing still means retreating, and retreating means retreating. It means being eliminated. In the new year, I should strengthen my study, deepen my personal connotation, improve my personal abilities, expand my personal space, and strive to become a compound talent; and lead the people in the department to unite and work hard to make the catering work more If you have an ideal, you should pursue it if you want to move up the stairs, so as not to lose the meaning of life.

Finally, I wish all colleagues to continue to write new glories in life in the new year. I also hope that our hotel will have prosperous business and abundant financial resources in the new year. Personal work summary and personal evaluation of the waiter Part 2

From this time as a catering waiter, I changed my negative thinking that working as a catering waiter has no future; I established the idea of ????doing a job and loving a job. I know Whether a person makes a difference does not depend on what profession he is engaged in, but on whether he does his best to do the job well. Equipped with my will to work and corrected my work attitude; I know the qualities that a successful waiter should have, thus enhancing my awareness of work. I am determined not to do it, but to be an ideal, moral, knowledgeable and competent person. Disciplined and qualified waiters.

I learned the principles of serving guests; the procedures for serving guests; the work details during service; the procedures for serving dishes at banquets; the skills of holding trays and the pace of walking; the precautions for setting up and setting up the table; changing The key points of ashtrays; precautions for ordering, writing menus, canceling dishes, and techniques for selling dishes; basic methods and procedures for serving drinks and general knowledge of drinks; skills for handling guest complaints and responding to service emergencies; restaurant opening Preparations for the market and precautions for closing the market, as well as various service etiquette, catering hygiene knowledge, fire protection knowledge, etc. It laid the foundation for me to become an excellent waiter.

In this part-time job as a waiter, I summed up what it takes to be an excellent waiter.

Love your job: When you love your job, you will do your job happily and more easily. We want diners to receive health, energy and good service. You can make ordinary work extraordinary. The people that companies need most are people who love their work.

Quickly become familiar with work standards and methods: In order for our own business and ourselves to win in the fierce competition, we must be able to get into work as soon as possible and be competent at work to improve work efficiency.

Be diligent: Catering work is mainly hand work, which is usually not too heavy. Do more and you will not get exhausted. Therefore, we must be diligent with our legs, eyes, hands, and heart. Work proactively and look for work proactively. The saying "Everything is possible if you work hard" tells a very profound truth. As long as you work hard, the door to success will be open for you. Restaurant waiter work experience

You must have self-confidence: Compared with money, power, and background, self-confidence is the most important thing. Self-confidence can help people eliminate various obstacles and overcome various difficulties. Believe that you are The best.

To learn to be a good person: To be a good person is to be a dedicated, grateful, helpful and professional person. If you are sincere and work seriously, your career will be more successful

Responsibility: that is Put the interests of the company first and be responsible for your job; be responsible for your customers and provide them with high-quality products and services; be respectful and do your job seriously even if no one is supervising you. This is It is an expression of responsibility.

Facing unfairness at work with a normal mind: There is no absolute fairness at work. Opportunities are always equal for those who work hard. If you don’t have a certain ability to withstand setbacks, how can you be a leader in the future?

Team: Giving full play to team spirit is the consistent pursuit of enterprises. The work of catering enterprises consists of multiple divisions of labor, which requires the cooperation of team members. Employees and businesses that are team players and collaborate well are more successful.

This part-time job gave me a very profound experience. I feel that in everything we do, we make a little progress every day: accumulation of sand becomes a tower, accumulation of a little becomes a lot, and many successful people just accumulate A little bit becomes a big thing. Innovating a little bit every day is moving towards leadership; doing a little more every day is moving towards a bumper harvest; making progress a little bit every day is moving towards success. Part 3 of the personal work summary and personal evaluation of the waiter

Time flies so fast, and it has been more than two months in the blink of an eye. During the trial period, I worked hard and made a lot of progress. I learned a lot of things that I didn’t have before. I think this is not only work, but more importantly, it gives me an opportunity to learn and exercise. From this stage, I find that the knowledge I crave is coming to me in a steady stream, and it is slowly digested in this big furnace. This is experience.

The main gains from work are:

1. Familiar with the operating system of the equipment

2. Basically mastered the work skills (while working as a waiter)

3. Understand the company's work process

4. During this period, I can not only better cooperate with the work of my seniors, but also complete the work independently. The tasks assigned by the leader can basically be completed smoothly every time

The main shortcomings in the work are:

1. The work is not careful enough and mistakes often occur on small issues;

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2. The efficiency of work is not fast enough, and the understanding of the leader’s intentions is not enough.

As far as the overall working experience is concerned, I think the working environment here is quite satisfying. First of all, the leadership's care and the continuous improvement of working conditions gave me the motivation to work; secondly, the friendship, care and collaboration among colleagues gave me a sense of comfort and solidity at work.