5 work experiences as a bartender.

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More articles about "experience" are recommended (↓↓↓↓)

Sharing sales experience: 6 articles.

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Summary of Work Experience 8 Short Edition

Work feelings and experiences short sentences

How to write personal work experience?

The first part: the work experience of bar attendants.

As a student who hasn't officially left the university, in order to prepare for the teacher recruitment and the civil service exam, I decided to find a job to prepare for the exam. At the job fair, someone called me when I was looking for a clerk position in a company. Looking back, it was two beautiful sisters, recruiting waiters in a gourmet villa. In my subconscious, waiter is a hard and disrespectful profession, and I have never planned to do such a job. Then a beautiful girl who became my boss touched me. She said that although this industry is very hard, it can reach many people. As a student who has not stepped onto the society, I can exercise my various abilities quickly, so I decided to give it a try.

I often see newspapers and TV reports on unsafe and uncivilized behaviors in restaurants, so I decided to drive to "inspect" the environment of restaurants before going to work. The restaurant gave me a good first impression, the decoration was not tacky, the staff were neatly dressed, the floor was clean, the table was clean, the tableware was placed neatly, and the guests seemed to be quality people. So I reached a working agreement with the villa.

Everything is difficult at the beginning! On the first day, after a brief explanation training for the foreman. My job is to deliver food, also called take-away. Go to the lobby. When the foreman assigned work, he asked for a long time because he didn't know what it meant to take food. Only then did I really know what "feeding" meant. Take a tray and put as many dishes as possible on it. I have tried to serve four different dishes at a time. It is such a trip back and forth that people feel that their hands and feet are not their own. At the same time, they must clearly remember which dish belongs to which table and tell the waiter who served it. On the first day, because I only looked at the restaurant menu during the training, the hardest thing for me was that I had to walk a little after the chef told me what the name was and remembered which table it belonged to. But because the waiter reported the name of the dish, I looked at it, remembered which table it was from, and then told the waiter.

I finally finished the first day and went to work the next day. The manager came to express his condolences to me. She said, I'm afraid you are tired and run away. I can only say with a smile that I must do what I have decided. She said, like a college student! Then, slowly, I learned to set the table and began to learn to serve. The feeling is that the more you do, the easier you learn.

After half a month, the manager transferred me to the balcony. Compared with the service in the lobby, this is a brain-consuming and labor-intensive job.

I began to learn to set tables in private rooms, such as tablecloths, bone plates, bowls, spoons, red wine glasses, white wine glasses, small handles, chopsticks, ashtrays, paper plates, mouthpieces and fragrant towels. At first, I yelled at the tablecloth regardless of the mouth cloth, so that the superfine product didn't know what I was asking. The more I do, the easier I learn. Finally, I can clean the glass and set all the tableware for ten people in twenty minutes. Then wash the dishes, prepare tea, prepare incense towels, and do them one by one, and the working hours will pass.

Pay attention to the collocation of meat and vegetables, dishes and stir-fried soup and cold dishes when serving in the box. Attention should be paid to the difference between guest position, theme position, deputy theme position and escort position. The direction of glass transfer and so on. Learn slowly, correct a little one day, 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 serving 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. Those words that show respect and modesty should be mentioned frequently, such as "you, please, I'm sorry, if you can" and so on. In addition, I think smile is the best and most needed communication tool in the service process. In addition, the waiter should also pay attention to the timing and object of expression, that is, according to different occasions and different identities of guests, make appropriate expressions.

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 service are not uncommon. This happened to me, too

When dealing with such incidents, I think we should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put ourselves in the guest's shoes and make appropriate concessions. Especially in the case of the waiter, we should dare to admit our mistakes and apologize and compensate the guests immediately. But when the waiter really doesn't do well, he should sincerely apologize. If it is sometimes a small mistake, apologizing in humorous and decent language can make it easier for guests to forgive you and create a relaxed and harmonious atmosphere between guests and waiters. For example, once I was standing by the switch and accidentally turned it off, I immediately said, I'm sorry, but I said with a smile, it doesn't matter, darkness is temporary and light is forever. Generally speaking, the guest's mood is a mirror of the service provided by the waiter. When the situation happens, the waiter should first consider whether the fault is on his own side, but say sorry.

In my opinion, selling to guests is not only an important way to fully tap the utilization potential of service space, but also reflects the sense of ownership of waiters and the need to actively provide services for guests. They are good at seizing the opportunity to sell various service products and facilities of restaurants to guests, so as to fully tap the consumption potential of guests. 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.

Although it is hard to be a waiter, you can get a lot of valuable wealth and be useful to your life if you find the problems carefully. This job brings me not only salary, but also more friends and more ability training. My language ability, communication ability, observation ability, adaptability and marketing ability are all promoted and improved in the role of waiter.

Chapter two: The work experience of bar attendants.

At the end of the year, all walks of life are making year-end summaries, and the bar service industry is no exception. Now I will summarize my work as a bartender as follows:

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

1, Smile In the daily operation of the bar, 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 service, so as to improve the service quality and work efficiency of KTV.

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, because preparation is done in advance. For example, before the guests arrive, all the preparations are done, and they are in a state of being ready to serve the guests without worrying.

4. Being particular is to treat every guest as a god and not neglect the guests. Employees sometimes tend to ignore this link and even have negative service. This is caused by the superficial phenomenon that employees feel no style when they see that they are casually dressed and have low consumption. In real life, the richer people are, the more casual they are about dressing, which is their confidence; Clothes don't represent wealth at all. In this link, you must not judge a person by his appearance and ignore the subtle service. We should pay attention to and be kind to every guest and let them spend willingly. We should remember that the guests are our parents.

5. Exquisiteness is mainly manifested in observing guests' psychology, predicting guests' needs 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. 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 living in a bar is just like returning home.

7. Sincere hospitality is the virtue of the Chinese nation. When the guests leave, employees should sincerely invite them to come again through appropriate language in order to leave a deep impression on the guests. Nowadays, the competition is service competition, especially in the bar industry. 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, so every profession needs to talk about team spirit, and so does Happy Di. When business is busy, colleagues can understand each other and share the troubles encountered by Qi Xin. Usually, there are tricky customers. If one person is in trouble, other colleagues will go up to mediate disputes in time, so the situation will not be bad. Everyone has a clear division of labor, is proactive, and truly achieves the effect of a hero and three helpers in action.

Usually, I will chat with my customers to find out their favorite songs and recommend new songs to satisfy them. This will increase the number of repeat customers, let customers recommend friends and improve their consumption rate. After that, I will also make some summaries to make my service more acceptable and liked by customers over time.

As a service person, I will encounter some setbacks and helplessness. Some people will think that a small logistics worker 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 you have learned will be used in your future work. I hope leaders can urge me more, colleagues can learn from each other, improve service efficiency in future work, and strive to be an excellent service staff, so that customers can feel unusual happiness in bars.

Chapter 3: The work experience of bar attendants.

On the recommendation of a friend, I went to _ _ bar and got the news that I was going to study in _ _. I am very happy and cherish this opportunity. I have studied bar management for five years, but I haven't practiced it. I want to start from scratch, which is a good opportunity, so I came to _ _ with enthusiasm. At first, I studied culture and theory courses, and I accepted _ _. After the ten-day theoretical course, I couldn't wait to come to the _ _ store with a feeling of anxiety. In the first week, I was assigned to the guest room. I thought I could bear hardships. When I came to the guest room, I mainly studied room cleaning and bed making with the elder sister of the guest room. Although I was fully prepared, I was still very tired on the first day, and even doubted whether I could persist. With the encouragement of the elder sister in the guest room, I made up my mind. Encourage yourself to persist. During the six-day study in the guest room, I learned the process of cleaning a room in the bar, the most basic bed making, the cleaning of the bathroom, and the simple room service method, and got a preliminary understanding of the basic goods sold in the bar. In the second week, I was assigned to a restaurant, and I learned a series of basic restaurant service methods from a senior restaurant waiter, such as how to set the table, remove the table, order food, serve food and pass food. And have a further understanding of the service process of the restaurant.

In the third week, I was assigned to the front desk. I like the job of receptionist very much, but I'm not at ease. I don't know if I can do this job well, but what makes me happy is that most employees in the bar are so warm and friendly. They are not cold and blunt to us because we are interns. After being tired, a sweet smile and a common hard word from colleagues will make people move. The front desk is the facade of one bar after another. The front desk service basically covers all the services that the bar can provide, so the front desk service personnel need to know enough about all the departments of the bar to provide satisfactory and thoughtful services to the guests. In the study, I have a deep understanding of some basic daily operations of the front desk, such as how to check in and check out, and have carried out practical operations.

The days of internship are ending day by day. I really learned a lot these days. In addition to some basic skills and common sense of service, I also learned how to be a man, how to deal with my own interests and the interests of bars, how to deal with interpersonal relationships among colleagues, and how to adjust my mentality. What I learned more is that a waiter should have a strong sense of service. In a chat with a department manager, the manager mentioned service consciousness, and I agree with him very much: service consciousness not only requires waiters to have the idea and desire to provide quality services for guests, but also should have the same consciousness for their colleagues.

Chapter four: The work experience of bar attendants.

As a bartender, I also have new plans and new year's plans, and I need to make an overall summary and analysis of the coming year. 20 19 time flies, and the 2020 New Year is coming to us. I hope our bar staff will take off their old makeup and put on new makeup in this new year, with newer and better changes. 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.

Thirdly, I hope that in my future life and work, everyone can give me more suggestions, and I will listen to them with an open mind. I will improve my life or work. Through the time I spent with you in Shengfeng, I found that I have changed better both as a person and as a worker. 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!

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, 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 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. Do well every day.

2. Seriously study warehousing knowledge, and strive to pass the exam.

3. Use the rest time for computer training.

4. Learn more and enrich yourself.

Finally, I hope everyone can go to by going up one flight of stairs on this day next year. Thank you.

Chapter five: The work experience of bar attendants.

I realize that as a bartender, enthusiasm is very important in my work, but I also need to have good service ability. Because it involves the technical problem of "can".

First, language ability.

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 the speed constant, 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. I think as a bartender, you should have at least the following service abilities.

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 content. When using language, the waiter should use body language appropriately, such as using appropriate gestures and actions, in conjunction with oral expression language, to create an expression atmosphere that is easy for guests to accept and satisfy.

Second, communicative competence.

Bars are places where interpersonal communication is intensive. Every waiter will have extensive contact with colleagues, superiors and subordinates, especially a large number of guests every day, and will have various service-based interactive relationships 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 skills are an important basis for waiters to achieve these goals.

Third, observation ability.

The service personnel provide three kinds of services for the 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 provided to guests without reminding. For example, when a guest sits down and prepares to eat, 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 considering.

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 ability and turn this potential demand into timely and practical service. And providing this service is the most valuable part of all services. The first service is passive, the latter two services are active, and the provision of potential services emphasizes the initiative of waiters. 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.

Fourth, memory ability.

During the service, guests often ask the waiter some questions such as bar service items, star rating, service facilities, special dishes, prices of tobacco, alcohol, tea and snacks, or urban transportation and tourism. At this time, the waiter will learn from his own experience.

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 difference between the presentation and provision of these services. At this time, it is necessary for the bartender to keep in mind the service requested by the guests and provide it accurately in the future. If the service requested by the guests is delayed or unsatisfied because of being forgotten, it will have a bad influence on the image of the bar.

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 make appropriate concessions. Especially in the case of the waiter, we should dare to admit our mistakes and apologize and compensate the guests immediately. Generally speaking, the guest's mood is a mirror of the service provided by the waiter. When there is a contradiction, the waiter should first consider whether the fault is on his own side.

3 bar waiter work experience related articles:

★ 3 work experiences as a bartender.

★ Three Training Skills for Bar Attendants

★ 202 1 5 annual work summaries of bartenders

★ Internship experience of bar attendants

★ Personal summary report of the bartender

★ Personal year-end summary: the complete works of model essays.

★ Working experience of hotel waiters

★ Experience in training night shift attendants

★ 6 short articles summarizing the internship of waiters.

★ Summary of internship work of hotel waiters: 5 articles.

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