5 selected articles summarizing experience as a waiter

By summarizing, people can elevate scattered and superficial perceptual knowledge into systematic and profound rational knowledge, thereby drawing scientific conclusions in order to correct shortcomings, learn lessons, and make future work easier. Detours, more results. The following is a carefully selected work summary that I gave you, I hope it can help you!

Summary of experience as a waiter Part 1

The half-month restaurant waiter training class is over. In order to better carry out the management and organization of training classes in the future, we will now make a brief summary of the organization and management of this training class, so that we can better accumulate experience for the work management of training classes in the future. The work is summarized as follows:

1. Publicity, organization and recruitment work

By distributing leaflets to the society, let more people and society understand the current situation of restaurant waiters and the importance of holding restaurant waiter training classes , training is the basic way to improve the professional quality and basic skills of the Songyang restaurant waiter team. Allowing more restaurant waiters to obtain certifications will lay the foundation for the healthy and orderly development of the Songyang restaurant waiter team. Certification and employment is the future trend, so publicity and mobilization will be carried out through various publicity channels.

1. Notification of restaurant waiter training classes being distributed from the Xiping Central Technical School to the technical schools in all townships.

2. The teachers of Xiping Technical School will distribute restaurant waiter training class notices to the public. Therefore, publicity was carried out through various channels, and enrollment publicity was in place. This training class enrolled 74 students.

2. Training class management

Through the preliminary publicity and mobilization work, the list of trainees for the training class was determined at the end of May, and the opening ceremony was successfully held on June 2. Leaders from the Agricultural Bureau and the Education Bureau attended the meeting to speak and expressed their ardent hopes to the students. Zeng Chunxiao, the student representative, also expressed his attitude to the leaders present, saying that the students will definitely live up to the high expectations of their leaders and teachers and study the restaurant well. With the basic knowledge and skills of waiters, we strive to repay leaders and society with excellent results.

The training class *** lasted for 15 days. The theoretical examination and practical examination were completed in half a day each. The organization and management of the training class achieved remarkable results. Of the 74 students, 74 participated in the examination and 74 passed the examination. The pass rate was 100 .

1. The school leaders, together with the class teacher, promptly studied and established a class committee after the opening ceremony, and the class committee will supervise and manage the learning status of the training class students. The class teacher personally takes care of the students' attendance and sign-in work, takes students' attendance seriously, establishes a strict leave system, and links attendance with assessment and evaluation of advanced students to fully make students realize the importance of learning, so train students' attendance rate every day All reached 98 or above 6.

2. Strengthen horizontal contact with teachers in a timely manner, distribute various training materials in a timely manner, encourage students to study seriously, master the basic knowledge and skills of restaurant waiters, and organize students in a timely manner to strengthen the study and review of training content.

3. Actively encourage students to participate in training every day and correctly handle conflicts between work and study. The school is studying the issue of fast food coupons to students at noon every day, which solves the students' dining difficulties during training.

4. The class teacher often instills safety education in the students, tightens the string of safety, educates the students to pay attention to safety on the way to and from school, and puts safety work as the top priority. By the end of the training, there is no There have been safety accidents, but all the trainees happily participated in the training and went home happily to reunite.

5. The class teacher often holds discussions with the students to strengthen the students' ideological work, exchange each other's experiences, be close to the students, pay attention to the students' concerns, think about what the students think, so that the students can participate in training and study with peace of mind.

3. Collection and management of archives

1. Ask students to fill in the basic information of the students in a timely manner and submit copies of ID cards and photos in a timely manner.

2. Prepare student registration forms and file forms in a timely manner, and check with the students themselves in a timely manner to ensure the accuracy and completeness of the information.

3. Carefully fill out the roster of vocational skills students (electronic form) and vocational skills appraisal registration form, and submit them to the Labor Bureau in time for verification purposes.

4. Actively collect various learning materials and conduct vertical communication with students so that each student has learning and review materials and fully prepare students to review for the exam.

In short, the work of the training class is complicated and requires the head teacher to constantly sum up experience. The most fundamental thing is that students correctly handle the contradiction between work and study and participate in the training seriously and peacefully, then the results will definitely be gratifying. In the future, we can only continue to learn, constantly improve the management of training classes, think about what students think, and address students' concerns, so as to contribute to Songyang's catering service industry work training. Then the catering service industry in Songyang will move towards a new blue sky.

Summary of experience as a waiter Part 2

It’s the end of the year and I have been working in a restaurant for more than ten years. Looking back on my work experience over the years, I feel deeply and have made a lot of contributions. There are also gains. Here is a summary of my work:

First, know how to smile and be good at smiling. In today's society, smiling has become an essential professional quality in all walks of life. Especially in the business world. There is a saying that goes: "If you can't smile, don't do business."

Second, be diligent. Diligence means hard work, hard work, and paying more than others. Fast means efficiency.

Third, enthusiasm. People can be without passion, but they must have enthusiasm. Because the breath of enthusiasm is very contagious. Like the light and heat of the sun and energizing. This is a mental outlook and state that reflects the heart.

Fourth, be considerate. When it comes to hospitality, thoughtfulness is the foundation and most important. Since you are thoughtful, you must take the initiative to do a good job and provide services. You must be good at observation and understand how to think from the perspective of the guests, so as to do what the guests can't think of and provide advanced services. Anyone who can make guests feel at home is truly "thoughtful". Think about what the guests think and worry about their concerns.

Fifth, adaptability. In the restaurant, I come into contact with people from all levels of society every day, from officials to ordinary people, regardless of religion or social status. Therefore, it has become inevitable to require service personnel to have good adaptability. Some people say: "Restaurant is the cradle of cultivating diplomats." This is very reasonable.

Sixth, sense of ownership. Work is actually another form of learning. When we understand and can work from the perspective and position of the master, it is a kind of self-improvement and progress. You will stand higher, see further, and do better.

The above is my experience and summary of my work. At the same time, there are still shortcomings. In the new year, I must work harder to do my job well.

Summary of experience as a waiter Part 3

I worked in a coffee shop for a year. Although I only did some simple work, I did learn a lot and gained a lot of insights. The following is a summary of my work. I hope people who are destined to see it will benefit from it.

1. Payment must be made at the front desk, which can save a lot of unnecessary time. Eliminate opportunity costs such as time and errors caused by translation.

2. You must often appear in front of the boss. Only by frequently appearing in front of the boss can you quickly get to know the boss, and the boss will teach you more knowledge about making cold drinks.

3. When there are no customers, you must communicate with people in the store instead of sitting in the corner reading magazines by yourself. Young people should be more enthusiastic.

4. Try not to make mistakes under the eyes of the boss. Although mistakes are inevitable, don't let the boss see it, because after all, making mistakes will leave the impression of sloppiness on others.

5. Be sure to do the basic work in the store. The first job of the founder of ___ also started with cleaning the toilet. Doing the basic hygiene work is an obligation to yourself and to you. Guest's responsibility.

6. When paying, be sure to ask the guest if he has any change. This will ensure that there is enough change in the store to give to customers.

7. Be familiar with the menu. If you see changes in the menu, update the menu content in your mind promptly.

8. You must maintain a humble attitude, remember that knowledge comes from three hundred and sixty lines, and you must keep learning.

This work gave me a very profound experience. I feel that in everything we do, we make a little progress every day: accumulation of sand becomes a tower, accumulation of less becomes more, and many successful people just accumulate A little bit becomes a big thing. Innovating a little bit every day is moving toward success; doing a little more every day is moving toward a bumper harvest; making progress a little bit every day is moving toward success.

Summary of experience as a waiter Part 4

20__ is about to pass. This year is a busy year and a glorious year. With the care and support of superior leaders, the hotel has Under the correct leadership of a certain manager, and through the concerted efforts and diligent work of all employees, great achievements have been achieved. The occupancy rate has always remained above 90, and the hotel's performance has reached new highs. Relevant recognition has been obtained in terms of safety, sanitation, service, etc. The department is definitely well received by the guests. As an employee of the hotel, I have achieved good results through my own efforts. I have been rated as an outstanding employee by the hotel many times and received rewards. I mainly do my job well from the following four aspects.

1. Respect leadership and obey orders.

In daily work, we must deeply understand the leader's intentions, accept the leadership, obey the arrangements, and do as the leader requires. Do not shirk or argue, do not play tricks, work without complaints, and work hard. Be able to treat leaders' praises and rewards correctly without being arrogant or impetuous; be able to promptly correct shortcomings in work pointed out by leaders without giving up. Able to complete the tasks assigned by leaders, he is often praised by hotel and guest room managers.

2. Observe rules and disciplines and provide good service.

Comply with the rules and regulations set by the hotel, never be late, never leave early, go to and from get off work on time, handle the relationship between family and work well, have no leave records throughout the year, and be fully present at work. Strictly follow the work process and leadership requirements to provide good service, so that no dead ends are left when cleaning the room, and it is spotless and neat. When serving guests, be able to use civilized language correctly, be careful, enthusiastic, and patient, and try to respond to the guests' requests as much as possible. If you are satisfied, if you are not satisfied, explain it clearly to the guest and obtain the guest's understanding. During the ward inspection, if it is discovered that hotel items are damaged, check them with the guests in a timely manner. When compensation is needed, state the facts clearly and explain the reasons to satisfy the guests.

3. Unity and cooperation, regardless of gains and losses.

Get along with the hotel staff, be united, help each other, and care for your colleagues. At work, after completing your work, you can help other colleagues in a timely manner, be not afraid of hardship or tiredness, be available when called, and do not be petty. When misunderstandings occur with colleagues, focus on work, communicate well, eliminate misunderstandings, and ** *Do a good job together. In daily life, you should greet your colleagues when they are sick. When your colleagues are sick, you can call them in time to greet them and visit them in the hospital. When your colleagues have something to do at home, you can help them in a timely manner after getting to know them clearly, so as to enhance friendship and promote work.

4. Learn with an open mind and strive to improve.

Although I have been working as a housekeeper for seven or eight years, I pay attention to the basic skills and safety training organized by the hotel every time and take proactive actions. Make sure your ears, eyes, mouth, heart and hands are present. Take notes when studying, listen carefully, ask if you don’t understand, study in time when you get home, and deepen your impression. At work, think carefully and apply it correctly. If you don’t understand or don’t know, ask your boss or colleagues to help you understand. Leave no blind spots and bring your service level and personal quality to a new level.

Existing deficiencies and problems:

1. Sometimes the work enthusiasm is not high, not very active, and there is a phenomenon of procrastination. Sometimes there are many check-outs, time is tight, the room is not cleaned carefully, and there are still some things left out. During ward rounds, there are many supplies, and sometimes people forget to register, causing losses to individuals and units.

2. The service level needs to be improved. Civilized and polite expressions are rarely used, the attitude is blunt, and the initiative is lacking.

In the new year, with the care and support of superior leaders and the correct leadership of a certain manager, I will do my job seriously, strive to improve my service level, unite my colleagues, and be proactive , be able to be obedient, serve, and learn, and work together with all hotel staff to unite, coordinate, and work together to make the hotel prosperous in the new year, with rapid performance improvement, continuous improvement, and greater success.

Summary of experience as a waiter Part 5

Over the past year, under the correct leadership of the leader and with the active support and great help of colleagues, I have performed the duties of the floor foreman better and satisfactorily. Complete the work tasks and get praise from guests and colleagues and affirmation from the leadership. In summary, I have gained a lot.

1. Work overtime to complete the decoration as soon as possible

The most important task in the guest room this year It was the previous decoration work. After receiving the notice to go to work in April, in order to put the new guest rooms into use one day earlier, everyone and I overcame many difficulties, carried forward the spirit of not being afraid of hardship, and not being afraid of tiredness. On the basis of completing our own work every day, Working overtime and fighting continuously, I completed the cleaning, placement and decoration of new and old furniture in the room in a short period of time, as well as the indoor and outdoor sanitation and cleaning work in the early, middle and late stages, ensuring that the guest rooms were decorated and rented out in a timely manner, which increased the company's income. Out of our contribution.

2. Assist the department manager in the daily work of the housekeeping department.

In order to better assist department managers in their daily work, the foreman has been working in day shifts this year. The implementation of this system means that the foreman must attend work every day and supervise and participate in various service tasks every day. Even if you do all the worrying, laborious, and offending work, you may not be able to get it right. However, in order to live up to the high expectations of my leaders and not affect the normal operation of the company, I worked tirelessly every day and continued to work except for a few days of sick leave when I was unable to work due to injury. As a result, there were no accidents on our second and third floors due to poor supervision or human factors.

3. Reasonably arrange the duty and shift changes of floor attendants.

The shift change of floor attendants is a very important link. In order to allow the waiters to do a good job in the company while not missing home matters, we adopt the method of the foreman following the day shift every day, so that the foreman can take care of everything he can, and can supervise every work of the waiters in real time, and do as much as possible There is nothing that can't be done and nothing that can't be imagined. This enables every staff member to devote themselves enthusiastically to service work without any worries and face guests with a new attitude every day.

4. Cooperate with the manager in all reception and arrangements, deal with problems found during work in a timely manner, and report any difficult problems to the leader in a timely manner.

As a foreman, the most important job is to cooperate with the department manager in uploading and issuing difficult issues. At the beginning of the opening, various tasks need to be straightened out. I devoted myself to the reception of customers at the opening even though my hand injury was still recovering. There were many customers, some staying in hotels, some coming to celebrate, many unfamiliar faces coming and going, and most of the staff were also novices. I secretly stabilized myself, tracked, reminded and made detailed arrangements for every detail of each staff member so that the opening reception work went smoothly. There are various maintenance problems such as water, electricity, telephone, etc. in the newly renovated guest rooms. Every detail is recorded in detail and reported to the manager in a timely manner for quick resolution, so as not to leave any negative impact on first-time customers. At the same time, the staff's expectations and voices are reported to the leaders through normal channels in a timely manner, hoping that the leaders will resolve them.

5. Carry out floor safety, fire prevention and sanitation work.

From the first day of work, company leaders have repeatedly emphasized safety issues, so safety issues have always been the top priority of our daily work. Therefore, I emphasize safety issues in every aspect of my daily work schedule. Pay attention during ward rounds. Cigarette butts on the bed, on the floor, and on the carpet in the corridor are hidden dangers. Of course it is the first question to check.

Secondly, in order to do a good job in sanitation work, we have also made detailed arrangements: the "three cleans", "three degrees" and "two checks" system, and the "three "clean" sanitation system", which includes room sanitation, bed sanitation, and bathroom sanitation. Three "clean" and so on, "three degrees" means that the bed and quilt are angled, the furniture is polished and polished with brightness, and the work process is fast; the "second check" system means that after completing the hygiene, you will self-check and ask the foreman to review it. Adhere to the "one day one pass" system for vacant rooms, promptly discover existing problems and solve them in a timely manner, and strive to minimize omissions.

6. Take personal responsibility, supervise and inspect the floor service personnel to do their service work well.

Leading by example and leading by example are the key to my doing a good job, and it is also a magic weapon to convince others. In addition to working the regular day shift every day. During the general cleaning process, I have been directly involved in cleaning. When I find irregularities or incomplete cleaning, I not only point out the problem, but also redo the demonstration myself so that the same mistake does not happen to the same person twice. In this way, the new staff will quickly adapt to the work, and the old staff can not only do their job well, but they can also bring in any new staff members. In our daily service work, we almost always respond to requests. , answer customer questions, guide customers to open the door, guide customers to use the facilities in the room, etc., and even help customers shop at the small supermarket at the door when they are not busy. The so-called big river has water and the small river is full. We hope to exchange our high-quality services for the company's long-term development. Hope our labor will not be wasted.

7. While doing a good job in service, we should also do a good job in ideological work, so as to achieve unity and friendship, mutual help, and common progress.

Ideological work is the primary task of all work. Doing a good job in ideological work is half of the key work. In our small group on the second and third floors, how to achieve appropriate unity and give full play to the overall role of the small group. This work is

long-term and daily. Our staff are constantly changing and the structure is constantly being adjusted. The content of ideological work is constantly changing. Understand their personality, speech style, and living conditions in daily work, so as to prescribe the right medicine. We always use the company's investment as a guide, the company's future development scale as the goal, the current global economic situation as an example to talk about the difficulty of employment, good development prospects, and the company's benefits are the benefits of our own people. Enable staff to have a deep understanding of their thoughts and devote themselves to their work seriously.

8. Earnestly perform duties and conscientiously complete other tasks assigned by superiors.

We always complete all tasks assigned by the manager to the letter. Of course, we also report the staff's requirements and wishes to superior leaders in a timely manner. I believe that only when employees are satisfied from the bottom of their hearts can they devote themselves more enthusiastically to their work. Only when staff face customers with physical and mental joy can customers truly feel at home.

In the past few days, under the correct guidance of the leaders at both levels and the joint efforts of everyone, the second and third floors have received ** foreign customers and sold guest rooms, with an economic income of __ yuan. Although certain economic benefits have been achieved, they are still very far from the leaders' expectations. In XX years, I will spare no effort to lead my colleagues to make persistent efforts, improve our service quality, improve our service standards, Comprehensively improve company efficiency. Create a new situation in service work.

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