Personal Work Summary of Hotel Box Attendant

As a hotel waiter, the usual work is very hard. My post is box attendant, responsible for managing box 8 on the second floor of xx Hotel. Because the number eight is auspicious for China people, my box is full almost every day, and sometimes I have to change channels, so the workload on that day is even greater.

Perhaps for many people, it is not tiring to take care of a table at noon and a table at night. But that's not all I have to do. As a waiter, you should have good quality, keep smiling and be patient when facing guests. Don't get angry, complain or appear impatient in the face of guests' difficulties. Otherwise, if the guests complain, they will still suffer.

The requirement of our hotel is to arrive at work before 10 every morning, and all preparations must be completed before 1 1, including cleaning the floor, preparing tableware in advance, disinfecting napkins and keeping the cups clean and free from water stains. Bowls and chopsticks must be placed neatly, chopsticks should be placed in the right hand, and the chopsticks rack should be placed in the upper right corner of the rice bowl, flush with the disk surface, one finger and a half wide apart. On the left hand side of the dish is a towel tray, that is, a napkin tray, which is placed parallel and vertical to the chopsticks. There are orchids folded from red cloth towels in the goblet, which need to be taken away before eating. The handle of a teacup (a glass with a handle) faces right, perpendicular to the direction of chopsticks. Two cups are close together, and there can be no water stains or dust inside. This cup needs to be cleaned every day and will be dried with a clean cloth after cleaning.

Besides cups, there are chopsticks, rice bowls and dishes that I need to clean. In addition, the dishes used for serving are cleaned by the aunts in the dishwashing room. The tableware in the box is different from that in the hall. Regardless of the size or logo, we count the number of tableware in the box every half month. If there are any cups or bowls missing, we need to replenish them in time. And explain the whereabouts of the previous cups and dishes. If it is damaged by the guest, the price will be added to the guest's bill at that time. If we can't find it, we'll have to pay for it ourselves. Fortunately, during my working hours, no cups were taken away by guests. Only once did a guest break two goblets because he drank too much wine, and I made compensation in time.

We should clean up quickly after the guests leave. Go to the logistics department in time to call the food collector, put away the tableware rack we want to wash, and then go to the dishwashing room to clean it. After cleaning the desktop, the vegetable collector poured hot water on it, wiped off the oil stains and put on another new tablecloth. Then set the table, cups and plates and wait for the next round of guests.

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I recommend it carefully.