5. Annual Work Summary of Catering Attendants

Waiters originally refer to people who provide services in a certain range in a fixed place, including waiters and waitresses. How to write the annual work summary of catering waiters? The following are five sample essays on the annual work summary of catering waiters that I brought to you, hoping to help you!

Annual Work Summary of Catering Attendants 1

_ _ Restaurant is a new restaurant in the center of our city. I have been working in a restaurant for some time. I am a waiter in a restaurant. _ _ There are many waiters like me in the restaurant. In this unique restaurant, I am very happy at work every day. I really like the service industry, especially being recognized by customers at the same time. The style of our restaurant is traditional, including design, dishes and staff clothes. I think this is worth mentioning, with traditional characteristics. The official said that because of this style, more and more consumers come to understand, so our usual work will be very busy. After spending some time in _ _ restaurant, I think we should review the waiters at work these days.

I. Daily work

Waiter, of course, is the most basic in the restaurant, but I always like my job, which is my deep love for this industry. I always hope to get more people's affirmation while serving, so that I can be valuable and be called real service.

My daily work in _ _ restaurant is very substantial. Our restaurant opens at 10 every day. I went to work late because I didn't cook breakfast. I arrived early to start a new day. Because the reputation of _ _ restaurant is growing slowly, customers will come to eat before eleven o'clock. There are still many waiters in our restaurant, but when we are busy, everyone can't wait for another pair of hands.

As a waiter, we should have these qualities: patience, carefulness and responsibility. We should have a correct attitude and keep smiling when customers order. These are the basic qualities of a restaurant. As waiters, we should be familiar with the menu in our restaurant. When customers ask us to recommend dishes, we should be patient and introduce them skillfully. Usually spend a lot of time to understand the characteristics and taste of each dish, and pay more attention to each dish. Customers should have the right attitude and patience when checking out, and don't keep customers waiting. These are the basic skills of a waiter. _ _ Restaurant, in daily work, should have enough patience to serve every customer well, and can't have a big argument with customers, which is the most forbidden.

Because I go to work late and I am nervous at ordinary times, I get off work at 9 o'clock every night, which is very fulfilling and satisfying. This is a day's work.

Second, the harvest of work.

During my work in _ _ restaurant, I have always performed well as a waiter and finished my work every day. I have never had an argument with a client, which is not allowed. I always remind myself to be an excellent restaurant waiter.

Summary of catering waiter's annual work II

Time flies, I have spent half a year happily in the restaurant. It is my consistent principle to work hard and enjoy life. I hope I can bring my happiness to my customers and infect my colleagues here. Here I studied and advocated how to do good service. The following is a summary of my work.

First, smile

In the daily operation of the restaurant, 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.

Second, mastery

Employees are required 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, you must have a good training class, and constantly sum up your 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 the service quality and work efficiency of restaurants, reducing costs and enhancing competitiveness.

Third, prepare

That is, 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.

Fourth, pay 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".

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.

Every profession needs to stress team spirit, and so does the restaurant. 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. At ordinary times, I will also chat with customers to find out their favorite tastes and recommend new dishes 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 service staff is insignificant, and some people will think that this profession 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 restaurant!

Summary of the annual work of catering waiters 3

I have worked in _ _ Hotel for nearly three years. The manager and dear colleagues have taken good care of me since I entered the hotel. Everyone is helping me move towards a better future and giving me a job I love. Thank you very much. This year has passed quietly again. I have some conclusions and feelings about this year's work. I hope I can always urge myself to continue to develop in writing, and don't forget your initiative.

First, service attitude is the most important.

Service work is a work that requires strong determination. Before I entered the hotel, I actually worked as a service worker, but I didn't work as a waiter in the hotel, so there are still some major differences. After entering the hotel for three years, I have actually accumulated a lot of experience. Although the waiter is not a very technical job in the eyes of outsiders, it is actually very demanding. The first and most important thing is the service attitude, which is a principle I have been adhering to for the past year and a standard I have been silently adhering to for the past three years. As long as I establish a service attitude, in fact, many problems will be solved by sewing, and it will not cause too much trouble at all. Therefore, in the coming year, this year also needs constant persistence.

Second, service ability is the key.

This year, my personal ability is still growing. I used to stumble when I was a waiter, but now I don't. My hands and feet are much more agile, and I seldom do all the things, which has caused some bad effects. I think this is my current progress. My service ability is based on many aspects. First of all, my service attitude is good. Secondly, my practical ability is also very important, which has been strengthened and improved. This is a good trend, and it is also an aspect that inspires me to move forward better.

Third, personal mentality is the key.

Waiters sometimes test their mentality. Why is it difficult to serve? That's because we will always experience some tests and difficulties that can overwhelm us, so in the service industry, personal mentality is very important, which is also the main reason why we open the gap. Good service is not only related to our own technology, but also the mentality and attitude of each of us. I practiced this once this year and made great progress.

Although this year's work is almost over, I think there will be some better directions in the future. I will continue to keep my motivation, keep my sincerity and efforts, do my best in the work of waiters, live up to the trust and expectation of everyone who cares about me, and continue to cheer in the days to come!

Annual Work Summary of Catering Attendants 4

As a waiter in a hotel restaurant, there are new plans and plans for the new year, and it is also necessary to make an overall summary and analysis for the coming year. Twenty years have passed quickly, and the new 20 years are coming to us. I hope that the waiters in our hotel restaurant will take off their old makeup and put on new makeup in this new year, and there will be a newer and better change. As the saying goes, I believe I will do better! I also hope to bring my happiness to my customers and infect my colleagues here.

I also want to thank all of you for your support and help during our time together. In retrospect, I stumbled all the way, but I was very fulfilling and fulfilled. I remember the first day when I first entered Shengfeng, I didn't know anything, but I couldn't even say the most basic words to welcome customers. I made a lot of mistakes after I went to the workstation alone. At that time, I really wanted to back down and walk away, but every time I made a mistake, everyone patiently pointed it out to me and personally taught me the correct operation method. I remember a year ago, when I was about to enter the society from school, someone once said to me, "You are a boy, and I believe you can face any difficulties bravely."

I will never forget her words, because it was her words that made me regain my confidence, and I will never forget your support and help, because your support and help made me feel the warmth and warmth of my big family again. Thank you here. I have some friction with you at work. I want to say sorry to you, please forgive me.

Once again, I hope everyone will give me more suggestions in my future life and work, and I will listen with an open mind. I will improve my life or work. Through the time spent with you, I found that my life and work have changed for the better. I get along well with everyone, and I don't feel as tired at work as I did at first. In order to create a warm working environment, for you, my face is full of happy smiles, and for you, I have a warm home in my heart. Let's understand more, complain less, tolerate more and blame less. Finally, remember that we are cheering for a more brilliant tomorrow! Model essay on the summary of hotel waiter's work

The new year is coming. There may be loss, sadness, success and happiness in the past year, but it doesn't matter. It's over. We will work harder and tomorrow will be better.

Many people say I have changed, I believe. I'm really unhappy. There are a lot of things weighing on me. My life and mood are in a mess. Although there are no ups and downs, at least I have experienced some ups and downs, twists and turns, and difficulties again and again. Sometimes you really cherish me. I've been thinking about what I did wrong and why? I also cheer for myself again and again and stand up again and again. I'm thinking, without me, the earth will still turn and things will still be solved. I don't want to be a weak person, and I don't want to be a coward. My fate is in my own hands. I believe tomorrow will be better, hello, I am good, everyone is good.

After all this, I learned a lot. I'm fine now. I have a job, courage, and all of you. i care about you a great deal. Everyone around me, we will always be friends. People say that everyone has a hard experience, and you have your own. Let's share. We will learn from each other and make progress together. The future belongs to us.

About next year, my plan is:

1, live every day well.

2. Earnestly study warehousing knowledge and strive to pass the exam for promotion.

3. Use the rest time for computer training.

4. Learn more and enrich yourself.

Finally, I hope everyone can go to a new level next year, thank you!

Summary of the annual work of catering waiters 5

Entering a catering enterprise, starting from a lowest-level employee, accepting the challenge of hard work and fatigue, doing seven or eight small things a day without standing. Learn to be patient and persistent. This is my first job. I have never worked as a summer job, so I grew up in just over two months.

Every post has a knowledge, and there are many things to learn. I have just entered the real kung fu, and I know nothing about what the service industry should pay attention to. Under the leadership of a trainer, I am familiar with the operation of each area and work in the lobby. Even the most basic cleaning is very particular about steps and methods. Sweeping the floor, washing the glass and scraping the glass are all the same, especially cleaning the countertop and preparing to clean the disinfectant.

Face customers, serve with a smile and wait patiently. When customers push open the door of the restaurant and come in, we should give them a "welcome and farewell" first. If we find that they have a lot of things with them and it is inconvenient to take the food, we will help them take the food to the dining place. During peak hours, we should pay attention to recycling while eating, that is, when customers have to sit down and rest after eating, they should take away those tableware, which can facilitate the communication between customers and increase the turnover rate of tableware and tables in restaurants, thus preventing a large group of customers from suddenly leaving, resulting in "flowers" everywhere in the lobby. For example, for customers' dining requirements, customers need Chili sauce, boiled water, paper towels and an extra pair of chopsticks and spoons. If you see customers who bring their children to dinner, you should also take the initiative to help move a bb stool so that customers can have a better meal. If the customer finds that the product has foreign matter or the temperature is not enough, it should be handled properly. If there is a foreign object, you should change it for him, throw away the original one directly in front of the customer, and then report to the manager. If the temperature is not enough, you can help customers heat it. Only by handling it well can customers have a pleasant dining process and better promote the operation of the restaurant. Therefore, you must not be angry with customers, even if you have grievances. Customers have a good meal, so our employees will have a lot of unnecessary troubles at work. Customers are satisfied with the food and employees are relaxed and happy.

Accumulate experience in continuous work, and you can handle the friction with customers more easily after you are familiar with it. After passing a certain work assessment form, I have a certain contact with the management culture industry of Kungfu, and I also get along well with my colleagues by using the management skills I learned in the uploading class, and I am familiar with the service in the lobby, so I will go to the counter to study. Because I am not familiar with the menu, I have suffered a lot in the process of being an assistant. Clumsy, knocking over products, nervous and afraid of making mistakes, the more mistakes there are. When you encounter problems, you will want to escape and dare not move forward. Therefore, it is very important to overcome your inner fears and take a confident step.

It is not easy to be an assistant, and it is even harder to be a cashier. Remember the customer's order and some additional requirements when assisting, and you can't stay alone. You should follow the standard of five auxiliary steps. Help the cashier to write the bill when the customer chooses to take out; When there are many gynaecologies, customers should be greeted to queue up to order and take meals; When customers go to the counter for other help, such as toothpicks, paper towels, etc., they should also greet them at the same time; When some products need to wait, you should be clear in your heart and always remind the cashier. In short, assistants should listen to all directions, and their hands are faster than their brains. When I was a cashier, I was very nervous and scared. At first, I thought that machine was difficult to understand and repair. When the customer came to order, my heart suddenly panicked and my hands were in a mess. My words seemed to stutter and my mind couldn't turn. After being fully familiar with the key operation of the cash register and the seven steps of the cashier, I will never be afraid to stand by the cashier again. I can handle the requirements of customers.

After five steps of training, I was promoted to trainer and my role changed. My duty is more to train new employees, so I have more things to learn and master. I need to stay in the restaurant after work and do my homework as a trainer. If I don't understand, I will ask the training manager or other senior team leader or administrative assistant. They are all my teachers.

Working in a restaurant, I learned a lot of patience and persistence that I couldn't learn in class, and never thought about giving up; Attention should also be paid to tone and words in interpersonal processing. Ascend to the management level, although it is the lowest level, but do what a manager should do. In addition to setting an example, we should also establish our own prestige among employees and correctly handle small frictions between employees.

Therefore, it is difficult but important to take the first step. No matter what industry you are engaged in or the nature of your work, you should first accept it yourself, then practice it, overcome it and conquer it.

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