Summary of the work of the waiter

Summary is a written material that comprehensively and systematically summarizes the achievements, existing problems, experiences and lessons learned during a period of time. It is a good way to increase talents. Let us provide Write your own summary. How should we write a summary? The following is a summary of the work of the food delivery staff that I compiled. You are welcome to learn from and refer to it. I hope it will be helpful to everyone. Summary of the work of the waiter 1

1. Strengthen internal management.

1. A new "Staff Code" was formulated and approved by the resort. After slight modifications, it was first implemented in the catering department to standardize the work standards of employees. It was formulated based on the employee code and combined with the work conditions of the catering department. It contains the staffing of the catering department, various job responsibilities, and specific operating specifications. It is more than 70 pages long and is still being revised and adjusted. And carry out daily management work in accordance with various rules and regulations.

2. Formulate the a la carte menu, banquet menu, buffet menu and wine list, and make timely adjustments and revisions based on the response of guests at several large meetings.

3. Formulated the business policy of focusing on farm dishes and game for catering, and accordingly replaced the chef team to meet the current work requirements and development needs.

4. The sanitation responsibility system has been implemented, and responsibilities have been assigned to people, which has changed the original messy situation. In particular, the sanitation situation in the kitchen has been significantly improved. At the same time, the catering department is divided into five areas including the restaurant, conference room, tennis court, front desk, fish pond, shop, atrium, and kitchen, and the responsibilities are assigned to each person; a dedicated person is arranged to be in charge of the men's and women's dormitories within the department.

5. Formulate a restaurant cost control plan to effectively control costs while ensuring guest satisfaction.

6. Strengthen the safety and security work of the catering department, take turns on duty every day, and check the work including sanitation, safety, engineering issues, attendance, work completion, file opening and closing, etc. Effectively inspect work and eliminate hidden dangers. This inspection will be included in the assessment of each catering department employee.

2. Strengthen the improvement of employee welfare.

1. Improve employee meals, formulate weekly recipes, prepare them carefully, and listen carefully to employee feedback to actively improve.

2. Organize mountaineering adventure activities and carry out campfire barbecue activities after work. On the one hand, it increases the entertainment items for guests when they come, and on the other hand, it enriches employees’ spare time life.

3. After purchasing the projector, newly released blockbusters will be played in the conference room from time to time, and employees will often be organized to sing karaoke. Through a series of activities, we will strive to create a harmonious atmosphere of unity and cooperation. Enhance employees' sense of belonging and community.

4. The money from the monthly garbage sales is used as activity funds for employees. As a benefit, we buy them some summer-relieving fruits and socks and other small commodities.

3. Reasonably transform hardware facilities and equipment.

1. Adjustment and decoration of kitchen layout. The kitchen layout was reasonably planned in strict accordance with the requirements of the health supervision department. After several years, the dark kitchen was given a new look, which improved the working environment, improved the quality of hygiene, and provided prerequisites for the reception of higher requirements in the future.

2. A batch of new matching tableware and festive red tablecloths were purchased to improve the dining environment of the small hall and the overall festive atmosphere of the hall. At the same time, the sofas that were not suitable for the small hall were replaced to make the hall and room overall coordinated.

3. Add a screen to isolate the hall and kitchen.

4. Install projectors and automatic retractable screens. Make the conference room hardware meet the needs of market competition and meet customer needs.

5. Add a Buffy stove to increase your diet options.

In next year’s work, we will do the following:

1. Use the daily duty system of the catering department as an important performance method for personal performance appraisal.

2. Formulate and implement menus for different periods according to seasonal changes.

3. Standardize the establishment and recruitment of personnel. During busy times, the restaurant staff is tight. If ecological breeding is carried out, the workload during leisure hours can be solved. Complete the transformation from service quality to quality.

Summary of the work of waiter 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, and I know whether a person can make a difference. , it does not depend on what profession he is engaged in, but on whether he does his best to do the job he is engaged in. 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 emergencies in service work; restaurant opening Preparation work 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 company 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 be 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 Putting the interests of the company first and being responsible for your job; being responsible for your customers and providing them with high-quality products and services; being "respectful" means that you will do your job seriously even if no one is supervising you. 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 various 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 makes a tower, accumulation of a little makes a lot, 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.