Describe the job composition of a restaurant waiter around you.

Describe the job composition of a restaurant waiter around me. I am a restaurant waiter o; What the guest said made me blush with embarrassment.

Although the first serving failed, with my first brave attempt, I was full of confidence in myself. I became more and more generous and stopped wandering. Two hours later, I actually finished serving five tables of dishes. It was already 9 o'clock at night when we closed the door, and my mother and I were so tired that we sat down on the sofa. My mother looked at me and smiled happily, and I smiled happily because of me.

From this practical experience, I really feel that it is not easy for my parents to make money. I must study hard and live up to my parents' expectations. In the days to come, I will care more about my parents and share their difficulties and worries. ...

Comments: Being a waiter in mom's restaurant is a special March 8th gift. From this gift, we can see the filial piety and understanding of the little author. I believe this gift will be your mother's best memory.

How to write the job description of restaurant waiter? Job responsibilities of restaurant waiters

1. Clean up gfd, put on light makeup, arrive on time, don't be late, leave early, absolutely obey the leadership and command of the restaurant foreman, and finish the task seriously and quickly.

2. Know the number and time of dining before going to work, know whether the guests have other special requirements, and provide personalized service.

3. Before the formal dinner, according to the arrangement of the foreman, carefully clean the tables, chairs and dining room, lay the dining room, and prepare all kinds of supplies to ensure normal business use.

Stand at the appointed time, with a natural smile on your face, and greet the guests with a full mental outlook.

5. Arrange guests to be seated in time after arrival, increase or decrease seats according to the number of people, take the initiative to pull chairs (put clothes first), and introduce the characteristics and business nature of our store.

6. When serving the restaurant, please say thank you at the beginning, use polite expressions and smiles at any time, ask for tea, pour tea and send towels for the guests in time, introduce the ordering method, consult the guests' drinks and quote the price.

7. When the food is served, communicate with the guests more, answer any questions, answer the guests politely if you don't know them, ask before answering if necessary, don't neglect the guests, and don't be arrogant.

8. Pay attention to all the conditions of guests and restaurants at any time when dining, so as to achieve better cooperative service and satisfy guests with quality service.

9. Be sure to use a tray when operating to avoid spilling tea and vegetable juice. The service meal should have a sound and arrive first to avoid conflicts with the guests. If you make a mistake at work, you should apologize to the guests immediately.

10. Deal with the problems in the work in time, and report to the superior if you can't solve them yourself.

1 1. If guests take food directly with their hands, they should put the cup in their hands in advance, keep the water temperature at about 20 to 30 degrees, keep the bone dish garbage less than one third, and keep the ashtray less than three cigarette butts.

12. Guests should pour wine and tea for the guests in time when dining, and clean the countertop in time to ensure that the countertop is clean and tidy.

13. If food is not served for a long time, guests should take the initiative to rush to the kitchen to get food. If the food is served, ask the guest whether it is a dish or a staple food, take the initiative to promote the introduction, and finally wish the guest a happy meal.

14. Enjoy the same perfect service after meals, add the last polite dish and napkin in time, and always smile.

15. Empty soup bowls or other items not used for dining should be taken away in time to ensure the cleanliness of the countertop, and the banquet hall should take the initiative to send fruit bowls to the guests.

16. If the guest has a tendency to walk around, take the initiative to pull the chair for the guest in time to remind him of his belongings.

17. To strengthen the implementation of the awareness of seeing guests off, you must smile at the restaurant door and say "Please walk slowly and welcome to visit next time". After leaving the restaurant, guests should quickly return to their jobs and carefully put away the tables.

18. When closing the stage, the stage should be closed according to the closing procedure, and the venue should be cleaned or built in time to welcome the next group of guests.

19. Before coming off work, check whether the lights, doors and windows in the work area are closed and whether the power supply is cut off to ensure safety. Ask the leader before coming off work.

20. When the table is full, there shall be no vacant posts, and no one shall stare at the table. It is forbidden for guests to call out or pour it by themselves. Whenever you are busy, you should receive every group of guests according to the standard service quality and normal mentality.

2 1. Employees should establish good relations with colleagues, help each other regardless of personal efforts and gains and losses, and abide by all the rules and regulations of our store.

22. Actively participate in training, constantly improve service skills and professional quality, form a good atmosphere of learning, helping and catching up, be familiar with service knowledge, improve service skills and skills, and strive to be excellent service employees.

Welcome guests to sit down, order tea, serve food, pay the bill to see them off, set the table and clean up.

Workflow of restaurant waiter's pre-meal preparation

1. Arrive at work on time, attend the regular meeting before shift, and accept the work arrangement and dining arrangement of the manager on duty.

2. Employees should put the table in a sanitary position after entering the post. If they book in advance, they should set the table as required.

3. Clean the surfaces and dead corners of floors and indoor articles. Make the floor free of garbage, grease, water, cigarette butts and mop head. Wash once every meal.

4. Check the countertops and tableware for damage, water, oil and stains, and keep the countertops clean and tidy.

5. Take good care of disposable goods during meals, and keep it properly after distribution and file it neatly.

6. Point by point after positioning

Get ready for the guests. Attendant workflow:

1. Welcome guests:

1. When the greeter takes the customer to this area, the waiter should smile and nod.

2. Pull up the chair and give up your seat, increase or decrease the tableware according to the number of customers, and hand over the menu.

Order:

3. Open the menu for customers to read and introduce our specialties, specialties, new dishes and drinks.

4. When recording the dishes and drinks ordered by customers, write down the date, table number, number of people ordering food and the name of the waiter.

5. After the customer orders, repeat the order to confirm the customer's order, and then signal the customer to serve later. Before leaving, remind customers to pay attention to what they have with them to avoid losing it.

2. Place an order:

6. Place an order and check whether the document is consistent with the budget. If there is a problem, solve it quickly.

3. Dining service

7. Serve the drinks and disposable chopsticks ordered by customers, ask for customers' opinions, open a bottle and pour it into a cup.

8. Patrol the dining situation of customers in the area under its jurisdiction, supplement the customers' needs in time, arrange the countertops, declare the names of dishes when serving, check the dishes, solicit customers' opinions, and take away the empty tableware and utensils on the customers' tables at any time.

9. When the waiter leaves the work area temporarily, he must greet the waiter in the neighboring area for help. Don't leave his post for a long time, and return to the work area quickly after finishing the work.

10. Check the floor and countertops at any time, clean them in time and keep them clean.

1 1. The customer leaves the seat, pulls out the chair, reminds the customer to take things away, and gives a farewell speech.

Close the station

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13. Clean the garbage on the table, clean the tables and chairs, set the table in time and take over the customers.

Give me five points. You won't be reluctant, will you?

20 13 restaurant waiter's work summary mainly writes down the main work contents, how to serve customers, achievements and shortcomings, and finally puts forward reasonable suggestions or new efforts. . . . . . .

Work summary is to let the superior know what contribution you have made and reflect the value of your work.

So you have to write a few points:

1, your understanding of the position and work 2, what did you do specifically?

3. How did you work hard and what things did you solve with your brain? Even if it's nothing, write something difficult. How did you solve it through hard work?

4. What abilities or knowledge do you need to improve in your future work?

5. The superior likes people who take the initiative to work. You should make all the preparations in your work, that is, the preparations in advance are as follows for your reference:

Summary is a comprehensive and systematic overall evaluation and analysis of the situation over a period of time, and analysis of achievements, shortcomings and experiences. Summary is a kind of applied writing, which is a rational thinking about the work that has been done.

Basic requirements of summary

1. Summary must have an overview and a description of the situation, some simple and some detailed.

2. Achievements and shortcomings. This is the main content of the summary. The purpose of summing up is to affirm the achievements and find out the shortcomings. What are the achievements, how big, how to use them and how to achieve them; How many shortcomings there are, what aspects they are manifested in and how they are produced should be clearly written.

3. Lessons learned. In order to facilitate the future work, we must analyze, study and summarize the previous work experience and lessons to form theoretical knowledge.

Summarize the precautions:

1. We must seek truth from facts, the achievements are basically not exaggerated, and the shortcomings are basically not narrowed. This is the basis of analysis and learning lessons.

2. Clear organization. This sentence is fluent and easy to understand.

3. Be detailed and appropriate. There are important things and minor things, so when you write, you should highlight the key points. The problems in the summary should be divided into primary and secondary, detailed.

Basic format of summary:

1, title

2. Text

Introduction: overview, overall evaluation; Summarize the full text.

Subject: analyze the shortcomings of achievements and sum up experiences and lessons.

Conclusion: Analyze the problem and make clear the direction.

Step 3 sign

Signature and date

How to write a summary of the work of restaurant waiters? This year is a year of harvest and great development. With the education, support and encouragement of leaders and cooperation with hotels, I have learned a lot, broadened my thinking and strengthened my work exchanges 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:

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

Customer concept: everything is customer-centered, no matter how unruly customers you meet, the ultimate goal is to serve customers well.

Detail concept: details determine success or failure. Only by doing every detail well can the hotel management system and service system run smoothly.

Cultural concept: let customers enjoy high-quality and unique dining experience and let employees work in a healthy and harmonious corporate atmosphere.

Two, the catering service time is long, and strive to use this 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.

Third, adhering to the business philosophy of "Quality Conscience, Quality First", we should do a good job in implementing it, so that employees can understand that hotel standards are 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.

Four, 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, it has achieved good results, stabilized the staff and achieved good economic and social benefits.

In the new year, the new century is facing new challenges, but it also contains new opportunities. Under the correct leadership of General Manager XXX, as long as we persist in doing our job well, do everything possible to improve the service quality and constantly improve the service level of all employees, we will certainly be able to complete all the tasks in XXX with high quality and make our due contribution to the century.

According to the specific types of problems, step disassembly/cause principle analysis/content expansion, etc.

The specific steps are as follows:/The main reasons for this situation are ...

How to write the work summary of restaurant waiters in 2008

In 2008, I worked hard and treated every customer who came to eat sincerely. And make differentiated services according to the different needs of customers. For example, when a family comes to a party and there are elderly people, when I order, I will ask if I want to make the food soft. Because the old man has a bad mouth. If a family of three brings this little baby to dinner, I will get him a baby chair. Recommend some foods that are beneficial to your baby's development when ordering. For example, someone ordered a lot of dishes for his birthday, so I asked the supervisor if he could send this table a bowl of longevity noodles. I have made great progress in my business this year, and of course my communication skills need to be further improved. Let me talk about what I encountered in my work in 2008: 1. 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.

4. In 2007, 23 people left Sichuan Finance, and in 2008, 4 people left Sichuan Finance, which was a relatively stable year.

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.

Fourth, some key points in 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 the biggest 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, 2009 takes today as a starting point, 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 hotel a prosperous business and abundant 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.

How many restaurants have you worked in? . . . . . . . . . . . . . .

How long did each family do it? . . . . . . . . . . . . . . .

The size of each restaurant and the number of seats. . . . . . . . . .

Experience as a waiter. . . . . . . . . . . .

The attentive service of the restaurant waiter 500-word composition "If you were a drop of water, would you moisten an inch of land?" If you were a ray of sunshine, would you light up the darkness? If you were a small screw, would you stay in your life forever? "This is a passage in Lei Feng's diary. He told us that we should give full play to our potential and make the greatest contribution in any post.

I am an ordinary employee of Xinglong Hotel, and I deeply love my post. In my opinion, work means loving yourself and your family. When I first chose to be a waiter in a hotel, I made up my mind to do my job diligently and conscientiously. Some people may say, "Our work is so ordinary, what can we do?" My answer is: "Yes!" Although our daily work is ordinary, doing these ordinary things well is to lay the foundation for enterprise development. If the enterprise is a ship, then we all row on it. Only with the concerted efforts of Qi Xin can we sail this ship to the other side of the ideal. If an enterprise is a tree, then we are small roots under it. Only by assiduously absorbing the nutrients in the soil can this tree thrive and become a towering tree.

"We need to love every line of work and we need to specialize in every line of love." Only in this way can our ordinary work be colorful every day.

I remember once, * * * came to a hotel for dinner from a brass company. During the dinner, he overheard him talking with his friends about his love for fried parsley with leeks. I wrote it down firmly and seriously. Later, when I was preparing a dish for him, I ordered this side dish for him. When I served it with a smile, a table of guests looked at me in surprise when they heard the name of the dish.

We study at work, make progress in study, surpass ourselves in progress, and shape the best image of hotel people. A cordial greeting and a friendly smile are all reflected.

Is it cost-effective to buy restaurant waiter's work clothes online? It will be more cost-effective online. A lot of circulation links are omitted in the middle, so the price will be more favorable. I recommend Wei Long United flagship store. Oh, not bad. There are many different styles of work clothes for restaurant waiters you need. This is a reputable online mall. It also has physical stores in Beijing. All clothes are in stock, and all product pictures are taken in kind. If necessary, you can go to their website to find out.