Summary of the work of catering waiters

The unforgettable work life is over. Looking back on my work during this period, I must have achieved a lot. Write a work summary, draw lessons and guide future work. So, have you mastered the format of work summary? The following is my summary of the work of catering waiters (7 selected articles). Welcome to read the collection.

Summary of catering waiter's work: 1 The one-year trip to Qiu Lai in spring is coming to an end. I think as a qualified employee in the catering industry, you need to have certain basic skills and qualities, which are summarized as follows:

First, preparation is to be ready to serve the guests at any time.

In other words, it is not enough to have a sense of service, but also to be prepared in advance. Preparation includes ideological preparation and behavioral preparation, and must be done well in advance. For example, before the arrival of the guests, make all preparations and be in a state of being ready to serve the guests without worrying.

Second, smile.

In the daily operation of catering, 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.

Third, attention is to treat every guest as "God" and not neglect the guests.

Employees sometimes tend to ignore this link and even have negative service. This is because employees see that they dress casually, spend less money and feel tasteless. In real life, the richer people are, the more casual they are about clothes, because they are confident. And clothes don't represent wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and be kind to every guest and let them spend willingly. We should remember that "guests are our parents".

Sincere hospitality is the virtue of the Chinese nation.

When guests leave, employees should sincerely invite them to come again through appropriate language in order to impress them deeply. The present competition is the competition of service and quality, especially in the catering industry. The importance of service is self-evident. We must use all kinds of high-quality services to form our own service advantages, in order to create higher customer satisfaction in the fierce market competition and make catering invincible!

Five, exquisite

Mainly in the service, we are good at observing, guessing the guest's psychology, predicting the guest's needs, and providing services in time. Even before the guest makes a request, we can do it for the guest and make the guest feel more cordial. This is what we call higher consciousness.

Sixth, create

To create a warm atmosphere for the guests, the key lies in emphasizing the environmental layout and friendly attitude before serving, mastering the guests' hobbies and characteristics, creating a feeling of "home" for the guests, and making them feel that eating in the restaurant is like returning home.

Seven, proficient, require employees to be proficient in every aspect of their work, and try 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 strengths, and be proficient in many things and serve freely, which plays an important role in improving the service quality and work efficiency of catering, reducing costs and enhancing competitiveness.

Summary of the work of catering waiters II. From this catering waiter, I changed the negative idea that being a catering waiter has no future; I have established the idea of doing what I do and loving what I do. I understand that whether a person can make a difference lies not in what kind of occupation he is engaged in, but in whether he tries his best to do his job well. Have my willingness to work and correct my work attitude; Understand the qualities that a successful waiter should have, so as to improve his professional consciousness. Whether he wants to do it or not, he is determined to be a qualified waiter with ideals, morality, knowledge and discipline.

I learned the principle of serving guests; Procedures for serving guests; Work rules in use; Production procedures of banquet dishes; The skill of pallet and the walking speed of end support; Precautions for laying the table; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling vegetables; Basic methods, procedures and common sense of drinking water; The corresponding skills of handling 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.

In this part-time job as a waiter, I summed up the requirements for being an excellent waiter.

Love your job: When you love your job, you will finish it happily and easily. We want people who eat to get health, energy and good service. You may do ordinary work in different ways. The people that enterprises need most are people who love their jobs.

Get familiar with work standards and methods quickly: If you want to win for your own enterprise and yourself in the fierce competition, you must be able to work as soon as possible, be competent and improve work efficiency.

Diligent spirit: catering work is mainly at hand, not too heavy at ordinary times, and it is not tiring to do 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.

Have self-confidence: Compared with money, power and background, self-confidence is the most important. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are the best.

Learn to be a man: To be a man is to be a dedicated, grateful, helpful and professional person. If you are sincere and earnest, your career will be more successful.

Responsibilities: focus on the interests of the company and be responsible for your own work; Be responsible for the guests and bring them quality products and services; It means "no respect". Even if no one is supervising you, you will do your work well. This is to perform your duties.

Treat unfairness in work with a normal mind: there is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without the necessary potential to bear setbacks, how can we provoke the beams of the future?

Team: Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises is composed of various divisions of labor and needs the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.

This part-time job gave me a very profound experience. I think everything we do is to make a little progress every day: every little makes a mickle, and many successful people just make a mickle. Innovation every day is leading; Do a little more every day, that is, towards a bumper harvest; A little progress every day means success.

Food and beverage waiter's work summary 3 Time always passes in a hurry, and 20xx slips through our fingers in an instant. Looking back on the journey of the past year, there are too many feelings.

The company has made brilliant achievements in xx years, which is inseparable from the hard work of leaders and employees. Therefore, the responsibility of the restaurant department is even more important. As a restaurant worker, it is my duty to do my duty.

First of all, do a good job in the hygiene of the restaurant, insist on spotless every day, leave no dead ends, and create a clean and tidy dining environment for everyone.

Secondly, do a good job of disinfection of tableware, regularly classify and disinfect tableware, and update damaged and worn tableware in time.

Smile again and greet the diners with a warm and sincere smile.

Finally, listen to the feedback carefully and correct and improve it in time.

The above points are my general summary of 20xx work. For the shortcomings, in the new year, I will try my best to improve and strive to do my work better.

Summary of catering waiter's work 4 xx years 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.

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 short, 20xx takes today as a starting point, 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 restaurant 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.

Summary of catering waiter's work 5 20xx is a year of great harvest and development. With the education, support and encouragement of General X, I have 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 summary of this year's work.

First of all, establish three concepts in daily work.

Everything is customer-oriented, no matter how unruly customers you meet, the ultimate goal is to serve customers well. Details determine success or failure. Only by doing every detail well can the management system and service system of the restaurant run smoothly. Let customers enjoy high-quality and unique dining experience and let employees work in a healthy and harmonious corporate atmosphere.

Second, cultivate professionalism and adhere to the business philosophy.

Catering service takes a long time, so try to use the time to organize training and study. Let employees understand the importance of catering work, but also let employees have professionalism and strive for advanced professionalism. Adhering to the business philosophy of "quality conscience, quality first", it is the work ruler of every employee to implement it well and let employees understand the standards of the restaurant. In order to improve employees' understanding of standards, I made a job training plan and organized employees to operate standards uniformly. Focusing on the requirements of restaurant development, improve the restaurant management procedures and systems, and clarify the development mission.

Third, standardize enterprise management and implement brand development strategy.

In this case, we feel a great responsibility. Restaurant 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 restaurant, 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 do 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 tasks with high quality and make our due contribution.

Summary of Catering Attendant's Work 6 Looking back on my work this year, with the support and help of leaders and colleagues, I was strict with myself and completed my work well according to the requirements of the hotel. After a year's study, my working style has changed a lot, and my work quality has also improved. The work in the past year is summarized as follows:

I. Daily management work

As a member of the catering department, our role is to connect the preceding with the following and coordinate the left and right. We are faced with complex and challenging work every day.

In the one-year work of the drinking water hall, all the work is aimed at improving service quality and work efficiency, so that the work is organized and integrated into every work. Strive to cooperate with the supervisor to do a good job in the management of the restaurant, in line with the principle of seeking truth from facts, so that the upper situation is issued and the lower situation is reported. The banquet reception task in our hotel is rather heavy. In the second half of the year, we received many important guests and banquets, but for various reasons, the quality and efficiency could not keep up. This requires us to strengthen our work consciousness, pay attention to speeding up the pace of work, improve work efficiency, and strive to avoid omissions and mistakes comprehensively and accurately.

Second, strengthen self-study.

There is still a long way to go to improve my professional level, so I have been afraid to take it lightly and learn from books, leaders and colleagues. So I think I have made some progress in the past six months, and my management ability, coordination ability and problem-solving ability have been further improved, which has ensured the normal operation of all the work in the restaurant.

Three, the gains and losses of a year's work

Over the past year, I have been able to carry out my work seriously, but there are still some problems and deficiencies, mainly as follows:

1. After all, I've only been cooking Chinese food for over a year. I have been groping while doing a lot of work, and my knowledge of on-site control business is not enough, so my work efficiency needs to be further improved.

2. Some work is not done carefully enough, such as inspection before and after meals, supervision between meals, maintenance of hardware facilities, health inspection, etc.

Fourth, your own gains.

My theoretical level is not too high, and my Chinese food business knowledge and service skills are not good. Through the joint efforts of all my colleagues, we have successfully completed the work in the second half of the year, which is quite rewarding to sum up:

1, able to assist the leaders in the daily work of the restaurant.

2, reasonable arrangement of work on duty, comprehensive coordination, management and inspection.

3, cooperate with the leadership to do a good job of reception and arrangement, properly handle the problems in the work and the guest's complaints, and report the problems to the leadership in time.

4. Do a good job in the safety, energy saving and sanitation of restaurants.

5, set an example, supervision and inspection service personnel to do a good job of service.

6. Do a good job in ideological work while doing a good job in service, so as to achieve unity and friendship, help each other and make common progress.

7, earnestly perform their duties, and earnestly complete other work assigned by the superior.

Verb (abbreviation for verb) Work plan for next year.

As a result of working in a western restaurant for one year, western food service is not a strange job for me, but it is like a new working environment for me to switch from Chinese food to western food. The next work should start from scratch, get started as soon as possible, and straighten out the key points of work. Try harder.

Therefore, the work plan for next year is as follows:

1, actively and seriously cooperate with the leaders to do a good job in the daily management of the restaurant.

2, strengthen learning, expand knowledge, learn from the advantages and disadvantages of the same industry, flexible use of their own practical work, optimize the quality of work.

3, strengthen the maintenance of hardware facilities and health inspection, to give guests a sense of comfort.

4. In view of the irregular operation of some new employees, on-site correction and guidance are provided during the service process, and more training and drills are conducted to improve the professional level of employees.

Summary of the work of catering waiters 7 Internship is not only a rare opportunity for college students to exercise their ability, but also a difficult process to temper themselves. For my internship, it is the same. During my internship, I have grown a lot, but there are also many places that need to be improved and summarized.

On xx, xx, I came to xx restaurant as a waiter to participate in the internship. Started my experience. Begin the transformation process from an impulsive and conscious college student to a mature, rational and social person.

During an internship, I was assigned to be responsible for the work of xx box. Because it's the first time I'm in charge of box work, I'm still a little rusty, nervous and uneasy. At that time, my colleague in charge of boxes next door asked me to look after some things temporarily. I was a little at a loss when I was in charge of one box, and now I have to look after another box, which is even more at a loss. So in the process of serving, something went wrong, and I put one table of dishes on another table. It attracted great dissatisfaction from the guests and said some ugly words to me. Listening to these words, my tears unwillingly flowed down. Then, whether the guests calm down or not, they leave the box, leave their jobs and run to the staff dormitory, where they cry alone. It took me a while to calm down. Only then did I realize that I had done something wrong. When I meet with difficulties, I shouldn't run away. You shouldn't feel that you have been greatly wronged after being criticized.

I always thought I was strong enough, no matter how many hardships and grievances I faced at work, I was able to cope. But when I really faced those grievances in my work, I found myself still impulsive in my school days and full of childish breath.

It was not until this internship that I realized that no matter in any job, we may be wronged differently, so we don't need to be influenced by temporary emotions. We should be masters of life and learn to be masters of emotions. So in this job, I learned how to adjust my mood and how to stabilize my mind. This is very important for my present job and future development.

I have to bear the stress and blow brought by life and work before I can really grow up. Therefore, in my later life, I will stand tall and continue to strut forward.