Annual Personal Work Summary Report of Catering Waiters 2022 (5 selected articles)

Time flies in the hustle and bustle, and it's the end of the year, and the work in 2022 is over, and catering waiters also need to prepare their own annual personal work summary. The following is the Summary Report on Personal Work of Catering Waiters in 2022 (5 Selected Articles) compiled by me for your reference only. Welcome to read this article.

Article 1: the annual personal work summary report of catering waiters. Time flies in 2022, and it will end in a blink of an eye. Looking back on the work in the past year, it can be said that it was "ups and downs * * *". X, 2022, just graduated from the campus. I came to this big city to look for my first job and ran around. Finally, I came to xx Hotel and became a member of the big family of catering department. The following is a summary of my work as a restaurant waiter:

First, do a good job.

1, can quickly adapt to the job, and can get along well with colleagues, complete the corresponding guest reception, and have strong learning ability.

2. If you can communicate with the guests, please fill in the "Guest Feedback Form" to help us improve the service quality and service level.

You can finish the work assigned by the foreman carefully. If you don't know, you will ask your colleagues or leaders in time. Customer service will consult colleagues or leaders for the first time when they encounter something they don't know.

4. Be able to correctly understand and treat your own mistakes, dare to admit them when you make mistakes, 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 level.

6. Do things carefully. I will do my job carefully.

7. Be able to lead newcomers well, let them master relevant service knowledge as soon as possible, and independently complete a customer reception.

Second, the shortcomings.

1, not bold and flexible enough. In the event of an emergency, they will not be flexible, but will blindly ask others for help.

2. Lack of teamwork ability. When you cooperate with others to complete a customer reception, you will not cooperate tacitly with your colleagues, but will only fight alone.

3, communication with the guests is not generous enough, and the speech is not neat enough.

The above shortcomings, in the new year, I will certainly strive to improve and strive to do a better job.

Chapter II: Annual personal work summary report of catering waiters. Time flies. In 2022, the year's work is over. In the hotel, every day is very fulfilling, I feel that I have found the job I need, and I work hard to complete the task every day, giving customers and giving the hotel a satisfactory answer sheet. Now sum up personal work.

In order to improve the quality of our work and service, our manager arranged special etiquette training for us. In addition to delicious food, our hotel also provides very thoughtful service. However, because many newcomers are unfamiliar with their work, they are prone to conflict with customers at work. In order to reduce similar situations, X training sessions are arranged every year. First, let's use honorifics when communicating with customers, and then gestures. We should not only be able to talk, but also have physical communication with customers. Then dress etiquette. Only by dressing appropriately, neatly and beautifully can we show the hygiene of our hotel, respect our customers and pay attention to all aspects. This is also what we must master.

In our daily work, we need to stand in our respective posts. If customers enter the hotel, they must be given more respect, such as welcome and other daily expressions, and must master opening the door for customers. When dining in a hotel, customers need to order and deliver food at the first time. At the same time, it is necessary to accurately explain how long it will take for our hotel to serve on time. These aspects should be agreed, disputes should be avoided, and customers' minds should be grasped. When customers are waiting, we can give them some gifts, so that customers can pass the time waiting for serving.

Because our main task is to be responsible for restaurant service. So the average customer wants to stay in the hotel, we just need to contact the front desk and lead the customer to go through the formalities together. We can answer customers' questions in time. Customers are the people we must pay attention to, and we can't ignore any of them. In my past work, I worked according to the training method of the hotel, which avoided many disputes and won the praise of customers. This kind of service makes customers satisfied and we are happy.

I used to think that the service was very simple, that is, ordering food for customers and conveying their requirements. However, work is not like this. It is more about training our ability and testing our strength. Be patient, no matter whether the customer's answer is polite or not, but be sure not to be rude and let the customer feel our sincere service, which is enough. Of course, there are still some shortcomings, that is, every time I receive a customer, I feel a little uneasy and worried that I will be accused by the customer for my poor work.

Actually, work is not that troublesome. As long as we don't make mistakes in our service, ordinary customers won't bother us. Pay attention to details at all times, such as serving food, be careful not to have too long sleeves, avoid touching food, and maintain personal hygiene. These are all tasks that must be done well. As long as you master the most basic etiquette and do your daily work well, you won't make a big mistake and you can satisfy your customers.

Although my achievements this year are not bad, I still need to improve and strengthen, strive to do better in next year's work, start our hotel service and show our hotel's uniqueness.

Chapter III: Annual Personal Work Summary Report of Catering Waiters 2022 From this catering waiter incident, I changed my negative thinking that dry catering waiters have no future. I have established the idea of doing what I do and loving what I do. I know whether a person has made a difference is not what kind of occupation he is engaged in, but whether he tries his best to do his job well. Have my willingness to work and correct my work attitude. Know the qualities that a successful waiter should have, so as to enhance his work consciousness and make up his mind to be a qualified waiter with ideals, morality, knowledge and discipline. Now I summarize my work in 2022 as follows.

First, the principle of serving guests

I learned the principle of serving the guests. Procedures for serving guests. On-the-job working rules. Banquet serving procedure. The skill of pallet and the walking speed of end support. Matters needing attention in laying the dining table. The key point of changing ashtray. Tips for ordering food, writing menu, withdrawing food and selling food. Basic methods, procedures and common sense of drinking water. Dealing with guest complaints and service emergencies. Preparations for the opening and closing of the restaurant, as well as various service etiquette, food and beverage hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter. Love your job: When you love your job, you will do it happily and easily. We want people who eat to get health, energy and good service. You can make ordinary work extraordinary. The people that enterprises need most are people who love their jobs.

Second, get familiar with working standards and methods quickly.

If you want your company and yourself to win in the fierce competition, you must be able to work as soon as possible and be competent to improve work efficiency. Food and beverage work is mainly at hand, usually not too heavy, not tired of doing more. So we should be diligent in our legs, eyes, hands and heart. Take the initiative to work and find a job. The sentence "Nothing is difficult in the world" tells a profound truth. As long as you are diligent and successful, the door will open for you. Compared with money, power and background, self-confidence is the most important thing. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are the best.

Being a man is to be a dedicated, grateful, helpful and moral person. Being honest and doing things seriously will lead to more success. Focus on the interests of the company and be responsible for your own work. It is to be responsible for the guests and provide them with quality products and services. Without respect, even if no one is supervising you, you will do it well. This is a sign of responsibility. There is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without a certain ability to withstand setbacks, how can we provoke the girders in the future? Playing team spirit is the consistent pursuit of enterprises, and the work of catering enterprises is composed of various divisions of labor, which greatly needs the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.

Third, do a good job in quality service.

In the daily operation of xx, every employee is required to treat the guests with a sincere smile, not influenced by time, place, mood and other factors, nor restricted by conditions. Smile is the most vivid, concise and direct welcome word. Employees should be proficient in all aspects of their work and strive to be perfect. Employees should be familiar with their own business work and various systems, and improve their service skills and skills. A journey of a thousand miles begins with a single step. If you want to be proficient in business, you must have a good training class, and constantly sum up experience in actual operation, learn from each other's strong points, and be proficient in many things and serve with ease, which plays an important role in improving xx's service quality and work efficiency, reducing costs and enhancing competitiveness.

Of course, there is no end to learning, and what we have learned must be applied to our future work. I hope leaders can work harder, colleagues can learn from each other, improve service efficiency in our future work, and strive to become an excellent service personnel. Let customers feel unusual happiness in xx!

Chapter IV: The personal work summary report of catering waiters in 2022-2022 is coming to an end. This year is a busy year, but also a brilliant year. With the care and support of the superior leaders and the correct leadership of the manager, the hotel has made great achievements through the concerted efforts of all employees, Qi Xin. The occupancy rate has always been above xx%, and the hotel's performance has reached a new high, which has been affirmed and recognized by relevant departments in terms of safety, hygiene and service.

As a service staff, I have achieved good results through my own efforts, and have been rated as excellent employees and rewarded by the hotel for many times. I mainly do my job from the following four aspects.

First, respect the leadership and obey the command.

In the usual work, deeply understand the intention of the leader, accept the leader, obey the arrangement, do it according to the requirements of the leader, do not shirk, do not be clever, have no complaints at work, and work hard. We can treat the praise and reward of leaders correctly, without arrogance or rashness. Those who can correct the deficiencies pointed out by the leaders in their work in time will not give up. Being able to complete the tasks assigned by the leaders is often praised by the hotel and housekeeping managers.

Second, obey the rules and discipline, and do a good job in service

Abide by the rules and regulations formulated by the hotel, don't be late, don't leave early, go to work on time, handle the relationship between family and work, have no leave record all year round, and go to work on time.

Do a good job of service in strict accordance with the workflow and leadership requirements, and keep the room clean, spotless and tidy. When serving guests, we can use civilized language correctly, be careful, enthusiastic and patient, try our best to meet the requirements put forward by the guests, and explain them clearly for the guests to gain their understanding. Check with the guests in time when the hotel items are found damaged during the rounds. When compensation is needed, clarify the facts and reasons to satisfy the guests.

Third, unite and cooperate, regardless of gains and losses.

Get along with hotel staff, do a good job of unity, help each other and care about colleagues. At work, I can help other colleagues in time after my work is completed, and I am not afraid of hardship and fatigue, and I am on call and careless. When there is misunderstanding with colleagues, we should focus on work, communicate well, eliminate misunderstanding and do a good job together. Ask colleagues about deficiency and cold in daily life. When they are ill, we can call the hospital to visit them in time. When our colleagues have something at home, we should pay attention to helping them in time to enhance our friendship and promote our work.

Fourth, learn with an open mind and strive to improve.

Although I have done room service for X years, I always pay attention to the basic skills and safety training organized by the hotel and take the initiative in action. Do it with your ears, eyes, mouth, heart and hands. Take notes when studying, listen carefully, ask questions if you don't understand, and study in time when you get home to deepen your impression. In the work, try to ponder carefully and use it correctly. If you don't understand or won't, please consult more leading colleagues, find out, leave no blind spots, and let your service level and personal quality go to a new level.

Existing deficiencies and problems:

1, sometimes work enthusiasm is not high, not very active, and there are delays. Sometimes there are many check-outs, the time is tight, the room is not cleaned carefully, and there are still omissions. When making rounds, there are a lot of materials, and sometimes people forget to register, causing losses to individuals and units.

2. The service level needs to be improved. Civilized and polite language is used less, with blunt attitude and lack of initiative.

In the new year, with the care and support of the superior leaders and under the correct leadership of the manager, I will conscientiously do my job, strive to improve the service level, unite my colleagues, take the initiative, obey orders, serve the study, and work together with all the hotel staff to make the hotel prosperous, advance by leaps and bounds and create new achievements in the new year.

Chapter 5: Annual Personal Work Summary Report of Catering Waiters 2022 I realize that as a hotel waiter, enthusiasm is important in hotel work, but it also needs good service potential. For example, in case of emergency, the guest suddenly fainted due to myocardial infarction. If the medical staff arrive, the guest's life may be in danger. If the service personnel don't have any first aid knowledge at this time, it's useless to be enthusiastic again, because it involves the technical problem of "can't". So I think, as a hotel waiter, you should at least have the following service potential.

First, language potential.

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 his speech at a constant speed, 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.

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 data. When using language, the waiter should use body language properly, such as using appropriate gestures and actions, combined with oral expression language, to create an expression atmosphere that is easy for guests to understand and satisfy.

Second, the communication potential.

Hotels are places where interpersonal communication is intensive. Every waiter will have extensive contact with many guests from colleagues, superiors and subordinates every day, and will have various service-based interactions with guests. 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 potential is an important basis for waiters to achieve these goals.

Third, observe the potential.

There are three kinds of services that service personnel bring to 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 brought to the 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 thinking about.

Being good at seeing through the potential needs of guests at a glance is the most valuable service skill for waiters. This requires waiters to have keen observation potential and turn this potential demand into timely and practical service. And this service is the most valuable part of all services. The first service is passive, the latter two services are active, and the potential service brings more emphasis on the initiative of waiters. The essence of observing the potential is to be good at thinking about the guests' ideas and provide timely and appropriate services before the guests speak.

Fourth, memory potential.

During the service, guests often ask the waiter about some hotel service items, grades, service facilities, special dishes, prices of tobacco, alcohol, tea and snacks, or urban transportation, tourism and other issues. At this time, the waiter will become the "walking dictionary" and "compass" of the guests with his usual experience or purposeful accumulation, so that the guests can know all kinds of information they need in real time, which is not only a service direction and guidance, but also itself.

Waiters often encounter substantial delays in service that guests need. That is, guests will have some matters entrusted to the waiter, or need some drinks and refreshments when eating. There is a long or short time lag between the presentation and bringing of these services. At this time, it is necessary for the hotel waiter to keep in mind the service requested by the guests and bring it accurately at a later time. If the service requested by the guests is forced to be delayed or simply forgotten, it will have a bad influence on the image of the hotel.

Emergency potential of intransitive verbs

Emergencies in service are 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 be able to make appropriate concessions. Character is the responsibility of the waiter. You should dare to admit your mistakes and apologize and compensate the guests immediately. Generally speaking, the guest's mood is a mirror of the service condition brought by the waiter. When there is a contradiction, the waiter must first think clearly whether the fault is on his own side.

Seven, marketing potential

A waiter should not only complete his own job according to the working procedure, but also actively introduce other services to the guests and promote them. This is not only an important way to fully tap the utilization potential of service space, but also the need to reflect the sense of ownership of waiters and take the initiative to bring services to guests.

Although all the service departments of the hotel have specialized personnel for marketing, their main responsibility is external marketing, and internal marketing needs the waiters of all positions to do it together. Only when all the staff are concerned about the marketing of the hotel and feel the sense of market everywhere can we seize every opportunity to do a good job in the internal marketing of the guests. This requires the waiter not to wait for the guest's request to bring the service, but to be good at seizing the opportunity to sell the hotel's various service products and facilities to the guests and fully tap the guest's consumption potential. Therefore, waiters should have a comprehensive understanding of various services and be good at observing and analyzing customers' consumption needs and psychology, so as to fully understand and sell products when customers are interested.