Experience sharing of waiters

Service industry is a paid or unpaid industry that takes customers as the center, pays attention to customer experience and meets customers' daily needs. I will bring you the working experience of waiters and share my feelings. I hope it will help you!

Work experience and shared feelings of waiters 1

I have been employed for more than a month in a blink of an eye. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will make a summary report on my work.

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the regular meeting every day. Employees should use polite language when meeting guests. Exceptionally, the cashier at the front desk and the service staff at the regional location require them to be on call, etiquette and politeness should be applied to every job, and employees should supervise each other and improve together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post, supervise the use of hospitality etiquette, and develop a good attitude among employees.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their work materials, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately.

The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient.

At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system to reduce the probability of customer complaints and collect restaurant customers' complaints about service quality and quality. As an important basis for improving daily management and service supply, all the staff of the restaurant analyze and summarize the collected cases and come up with solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building.

According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the transformation of the protagonist and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the protagonist's transformation and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, adhere to good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work scenes, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective.

Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service, and their cognition of daily service is the same.

Third, there are shortcomings in the work.

1, in the process of work, the details are not enough, the work arrangement is unreasonable, there are many jobs, and the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

The last month of 20__ was the month when I realized my self-challenge. This month, I have both gains and shortcomings. In the next month, I will try to correct the shortcomings in my work in the past month and do the next work well.

Experience sharing of waiters II.

Here I learn and advocate how to do a good job in quality service and master several major elements:

1, Smile In the daily operation of the hotel, every employee is required to treat the guests with a sincere smile, which should not be affected by time, place, mood and other factors, nor should it be limited by conditions. Smile is the most vivid, concise and direct welcome word.

2. Proficiency requires employees to be proficient in all aspects of their work and be as perfect as possible. 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, have a good training class, constantly sum up experience in actual operation, learn from each other's strong points, and be proficient in many things and provide handy service, which plays an important role in improving the service quality and work efficiency of ktv, reducing costs and enhancing competitiveness.

3. 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 mental preparation and behavior preparation, which should 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.

4. 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 caused by superficial phenomenon. When employees see them dressed casually, their consumption is low and they feel no style. In real life, the richer people are, the more casual they are about their clothes, which is their confidence; 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".

Exquisiteness is mainly manifested in being good at observing, guessing the psychology of guests, predicting the needs of guests and providing services in time. Even before the guests ask, we can do it for them to make them feel more cordial. This is what we call higher consciousness.

6. The key to creating a warm atmosphere for the guests lies in emphasizing the environmental layout and friendly attitude before the service. Master the guests' hobbies and characteristics, create a feeling of "home" for the guests, and make them feel that staying in the hotel is just like returning home.

7. 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. Nowadays, the competition is service competition, and the quality competition, especially in the hotel industry, is particularly fierce. The importance of service is self-evident. We 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 the hotel invincible! Every profession needs to talk about team spirit, and so does Happy Di. When business is busy, colleagues can understand each other, and Qi Xin can share the troubles. Usually, there are also difficult customers. If a person is in trouble, other colleagues will go up in time to mediate the dispute, so that the situation is no longer bad.

Everyone has a clear division of labor and works actively, which truly achieves the effect of one hero and three gangs in action. Usually, I will also chat with customers, learn about their favorite songs, and recommend new songs to satisfy customers. In this way, there will be more repeat customers, so that customers can recommend friends and increase the consumption rate. After that, I will also make some summaries, which will accumulate over time and make my service more acceptable and liked by customers.

As a service person, you will also encounter some setbacks and helplessness. Some people will think that a small logistics staff is insignificant, and some people will think that my career is low and disrespectful, but what I want to say is: All roads lead to Rome, I am happy to serve others, and I am happy to work here! I can be proud of this collective work. I think my career is like a watch. An hour hand that rotates on the surface can bring time and joy to everyone, while the tiny part that rotates inside is hard to see, but it is essential.

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 the "Silver Capital Hotel World".

Experience sharing of waiters 3.

This month is a month for me to realize my self-challenge. In this month, I have both gains and shortcomings. Next month, I will try to correct the shortcomings in my work in the past month 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 have been thinking about what I did wrong and why. I also cheered myself up again and again and stood up again. I was thinking. The work is summarized as follows:

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.

4. 23 people left their jobs in _ _ and 4 people left their jobs in _ _, 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 short, the next month is a starting point, a new goal and a new challenge. In the new January, we will continue to work hard, study hard and sum up diligently. Finally, I wish our hotel 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 my colleagues to continue to write new glories in life in the new January.

Experience sharing of waiters 4

January is coming. With the care, support and help of leaders and colleagues, I believe that I will earnestly perform my duties in my work, strive for perfection in my work, always maintain a modest and prudent attitude, and conscientiously complete various tasks in line with the principle of serious study and hard work. The work is summarized as follows:

Keep an endless attitude in thought, keep in mind the purpose of catering service personnel, establish the purpose of serving customers wholeheartedly, and have a new improvement in ideological understanding.

Seriously study business knowledge at work, integrate theory with practice, constantly improve working methods, sum up experience, give full play to post functions, and carefully study the setting of tables in private rooms, such as tablecloths, bone plates, bowls, spoons, red wine glasses, white wine glasses, small handles, chopsticks, ashtrays, paper plates, oral cloths and fragrant towels; The collocation of serving in the box, the collocation of high and low dishes, the collocation of stir-fried soup and cold dishes; In the service, we should pay attention to the different problems of guest position, host position, deputy host position and escort position, and so on. In the accumulated study, correct a little one day, improve a little, and make progress every day.

Restaurants are places where a lot of interpersonal communication takes place. Every waiter will have extensive contact with a large number of guests every day, and will have various interactive relationships with guests based on service. 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 publicity and communication of restaurants. My experience in providing quality service to guests is that as a waiter, we should pay attention to the natural and smooth tone, affability, moderate volume, constant speech speed, and always remain calm and polite. Always mention those words that show respect and modesty, such as you, please, I'm sorry, if, you can wait. In my opinion, smile is the best and most necessary communication tool in the service process. 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 using language to express, we should use body language properly, such as using appropriate gestures and actions, combined with oral expression language, to build an expression atmosphere that guests can easily accept and satisfy. Being good at seeing through the potential needs of guests at a glance is the most worthwhile service skill for waiters in the service process. This requires keen observation ability and transforms this potential demand into timely and practical services. For example, when guests drink to the end, they ask whether they want to cook, consider pasta, or add some side dishes. And providing this service is the most valuable part of all services. The essence of observation ability is to be good at thinking about the guests' thoughts and deliver the service in time and properly before the guests speak. Emergencies in services are very common. When dealing with such incidents, I think we should adhere to the tenet that the customer is God and the guest is always right, and be good at standing in the guest's position, putting ourselves in the guest's shoes and making appropriate concessions. But when the waiter really doesn't do well, he should sincerely apologize. When the situation happens, the waiter's first consideration is not whether the fault is on his own side, but to say sorry.

Looking back on this month's work, the hotel has carried out many activities for our employees, such as singing competitions and outdoor activities, which have enabled us to have a deeper understanding between employees, leaders and employees, and I have made progress in thinking, work and communication. Being a waiter is hard, but if I find the problem seriously, I can get a lot of valuable wealth. This job brings me more than just salary. Not only did I make more friends, but I also exercised my ability. My language ability, communication ability, observation ability and adaptability have all been improved in the role of waiter. In the future work, I will make persistent efforts, foster strengths and avoid weaknesses, temper myself in practice and become an excellent waiter. Finally, I wish the _ _ hotel more prosperous and more branches will be opened.

Understanding of waiter's work experience sharing 5

In the past month, under the careful care and guidance of leaders and colleagues, through our unremitting efforts, our work has achieved certain results, but there are also many shortcomings.

Every employee working in a hotel has to face the guests directly, so the working attitude and service quality of our employees reflect the service level and governance level of a hotel. The cashier is the core part of this hotel. I know that my responsibility is great and my negligence will bring economic losses to the hotel. Therefore, in my work, I do every job conscientiously and responsibly, and actively learn more professional knowledge from other colleagues to strengthen my professional level. Only in this way can we make further progress in our business knowledge and service skills, and we can better provide quality services to our guests and make them overjoyed.

There is a saying that is very good! Elimination is really not because you are incompetent, but whether you care about your job. Yes, it's not that you are not qualified for this job, but that you don't like it, so you can't do it well. Everyone is really dissatisfied with their present situation, but why are some of these humble jobs successful, while others are getting worse every day, and the final result is to be eliminated. It's very simple, that is, different attitudes towards work.

In the process of communicating with guests, we should pay attention to etiquette and politeness. It's impolite to stare at a guest all the time when talking with him. We should keep eye contact with our guests from time to time. Listen to the guest's opinions, don't interrupt the guest's speech, and keep nodding your head during the listening to show your respect for the guest. Smile when facing the guests, especially when the guests criticize us, we must keep smiling. No matter how angry the guests are, our smiling faces will "put out the fire" for the guests, and many problems will be solved. As long as we keep smiling, we will get unexpected results. In my opinion, only by paying attention to details, starting from small things and starting from small things will we make our work better.

Hotels are like a big family, unpleasant little things will inevitably happen at work, so in daily work and life, I always pay attention to my words and deeds, take the initiative to deal with colleagues, respect others and win respect for myself. Everything goes well at home. Only in this way can our hotel make great progress.

In these days, I have grown a lot and learned a lot, but I have also deeply realized and realized the shortcomings.

1. The service lacks flexibility and initiative and is afraid of making mistakes.

2. When encountering unexpected events, I lack good psychological quality and can't handle things calmly.

The new January is about to begin, and I will be down-to-earth and do things seriously under the leadership of hotel leaders. Actively cooperate with the foreman, supervisor and leader to complete all the work, strive to improve their comprehensive quality, improve service quality, correct those deficiencies, strive for better development on the excellent platform of the group, and contribute their own modest contribution to the prosperity of the hotel.

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