Summary of catering waiter's work: 1 The one-year trip to Qiu Lai in spring is coming to an end. I think as a qualified employee in the catering industry, you need to have certain basic skills and qualities, which are summarized as follows:
First, preparation is to 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.
Second, smile.
In the daily operation of catering, every employee is required to treat the guests with a sincere smile, not influenced by time, place, mood and other factors, nor restricted by conditions. Smile is the most vivid, concise and direct welcome word.
Third, 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".
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. The present competition is the competition of service and quality, especially in the catering industry. The importance of service is self-evident. We must 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 catering invincible!
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.
Sixth, create
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 eating in the restaurant is like returning home.
Seven, proficient, require employees to be proficient in every aspect of their work, and try to be perfect.
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 experience in actual operation, learn from each other's strengths, and be proficient in many things and serve freely, which plays an important role in improving the service quality and work efficiency of catering, reducing costs and enhancing competitiveness.
Summary of catering waiter's work 2: It's finally internship time. I learned from my seniors that there was an internship in the first half of my junior year a long time ago. At that time, I was eagerly looking forward to this day, because everyone could no longer stand the cramming teaching day and night, although I learned from my seniors that the internship was not as happy as I thought. Based on my overall planning, I decided to choose a hotel for my internship. After drawing lots, I chose a five-star hotel, which is an ideal hotel I hope to know and learn. This is the only five-star hotel in Nanning-Mingyuan Xindu Hotel, and its name is well known to Nanning citizens and even the whole of Guangxi. Coincidentally, Mr. Chen Xiao, the general manager of this hotel, was invited to give a report in our school, only to learn that Mingyuan Xindu Hotel was built in 1995, which is a "nine-star" hotel-consisting of a four-star Mingyuan Hotel and a five-star Xindu Hotel. Teacher Chen's vivid and powerful report further stimulated my desire to know more about this hotel-are their words consistent with their deeds? Are there still any problems to be solved? I even began to wonder what I could learn in this hotel.
So what exactly is this hotel like? What is worth learning from? What else needs to be improved? How do I feel? Then listen to me slowly.
The first part: The catering department of Mingyuan Xindu in Chinese Department is roughly divided into the following departments: Chinese Department (including Yuexuan, multi-function hall and 6 boxes), Western Department (including garden restaurant and cafeteria) and Liquor Department (including lobby bar, bar, Chinese bar, western bar and buffet bar). We 10 people are divided into three groups, which are in different departments and change departments every 20 days, so that we can have a more comprehensive understanding of the service, sales and management of the whole catering industry. We feel quite satisfied with this practice of the hotel, which is exactly what we want.
The four of us were first assigned to the Chinese restaurant-"this is the hardest department in the hotel catering department!" " "Before we started working, we heard someone tell us this in private. It seems that I really need to be prepared!
The work of the Chinese restaurant is indeed as the predecessors said-"hard work!" The hotel has not set its own job responsibilities and job descriptions for waiters, although this is the most critical link in human resource management of modern enterprises. In the impression of employees, their job is to listen to the tasks assigned by the foreman every day, listen to the leadership at any time, have no fixed job, or the waiter can do anything as long as necessary! Set the table, fold the cloth, pass the food, serve the food, and remove the table. Dirty, heavy and tiring jobs such as moving tables and chairs and laying carpets are all the jobs of our waiters. What is even more incomprehensible is that the working hours of the hotel are 9 hours, and there is about 1 hour overtime every day (no overtime pay). I don't know whether this work and rest system violates the labor law, but as a flesh and blood person, everyone has his own minimum bottom line, because after all, people are not machines and can use them at will. The first three days at work are really painful. Every day except work or work, my feet are the most wronged. Standing for nine hours every day caused a serious protest on my feet. The first thing I do after work is to find a place to sit down and rest. The gap between desirable humanized management and cruel reality can be seen from this.
Another thing that embarrassed me was that the uniforms of the waiters in Yuexuan were really simple. Because the hotel didn't have any extra clothes for a "tall and powerful" boy like me, they simply asked me to wear pants and a white shirt, even saving the vest and bow tie. This dress made me almost a waiter and a guest, so that once I was ready to provide services for a meeting, I was greeted by a guest who thought I was attending the meeting!
Employees represent the image of the whole hotel, which is a very important aspect of hotel vi design. A good employee uniform can not only make employees more energetic and improve work efficiency, but also reflect the internal culture of an enterprise. Enterprises without culture are just like people without souls, just walking dead. How can enterprises without morale benefit?
However, what makes me happy is that most hotel employees are very warm and friendly. They are not cold and blunt to us because we are interns. When we are tired, a sweet smile from colleagues and a common "hard work" will move people. It seems that employees themselves can best understand everyone's feelings, because they can look at the problem from their own perspective, because they are telling "the voices of ordinary people." This is also one of the qualities that hotel leaders lack most!
Vegetable tasting test. The hotel requires the chefs in the restaurant to create several new dishes every week or at least every other week. The store-level leaders and managers of relevant departments will try to grade the dishes, assess the professional level of the chefs, and suggest promoting new dishes that are basically satisfactory. Over the past six months, the restaurant * * * has introduced many new dishes, among which, iron ribs jiaozi, spicy beef tendon, Chinese style drunken chicken, fresh game, green beans mixed with Flammulina velutipes and so on are widely recognized by diners. In addition, the chefs who have passed the examination are commended and encouraged, and the chefs with poor business skills are required to be replaced in time.
In addition, the restaurant cooperates with the hotel to receive important guests throughout the year, with multiple tables and about person-times. The service reception of the restaurant has basically been affirmed and praised by the hotel and superior leaders.
Customer-centered, do a good job in property management.
1, sell the house patiently. For example, the property management department rents room 3322, the owner is a travel agency, and he is in the initial stage. In order to reduce the capital investment, he wanted to rent a room with a slightly smaller area but the location can be seen at a glance, so they took a fancy to Room 3322, which is very suitable for the area of 18 square meters near the door. However, this room has been reserved by other guests. They stay in the property department all day. Later, the property department took pains to introduce them to other rooms. After more than two days of continuous work, they rented room 3346, which is 20 square meters larger than room 3322. Thanks to the efforts of all the staff in the property department, the occupancy rate of the office reached%, exceeding the level of the same period last year.
2. After-sales service. Summer is coming, the air conditioner is not cooling, complaining; Roof leakage, complaints; It is found that someone automatically uses the company's supplies without permission and complains; Winter is coming, the heating is not hot, complaining; Even if there is a stool missing in the bathroom, you should complain. Whenever the property department receives a complaint call, it never shirks its responsibility. First, it apologizes to the guests, and then it asks the relevant departments for help. After the solution, we should pay a return visit to the customer until the customer is satisfied.
3. Urge to collect the room fee. It is also difficult to charge the room rate. Some guests don't pay the house fee on time for some reason, and the property department takes the initiative to make a dunning, not only by phone, but also by personally going to the room to collect the room fee for each payment.
On the premise of quality, do a good job in guest rooms.
1, team morning meeting. In order to ensure the quality and stability of the hotel's basic product "guest room", the housekeeping department has established a long-term package and a morning meeting system for individual teams according to the requirements of the hotel, arranged the work of the day, standardized the gfd of each employee, made all employees think alike, and ensured that all the work can be put in place. Summing up last week's work at the team weekly meeting, arranging and writing next week's work, and incorporating it into the contents of relevant hotel documents, fully embodies the "strict, detailed and practical" work style.
2. Security check. In addition to setting up full-time personnel in charge of safety in the department, safety knowledge training has been developed into a system that runs through the whole year, reflecting different levels and contents. From the hotel's corresponding preventive measures and emergency treatment methods to the inspection requirements of various electrical appliances.
Summary of catering waiter's work III. From this catering waiter, I changed the negative idea that being a catering waiter has no future; I have established the idea of doing what I do and loving what I do. I understand that whether a person can make a difference lies not in what kind of occupation he is engaged in, but in whether he tries his best to do his job well. Have my willingness to work and correct my work attitude; Understand the qualities that a successful waiter should have, so as to improve his professional consciousness. Whether he wants to do it or not, he is determined to be a qualified waiter with ideals, morality, knowledge and discipline.
I learned the principle of serving guests; Procedures for serving guests; Work rules in use; Production procedures of banquet dishes; The skill of pallet and the walking speed of end support; Precautions for laying the table; The key point of changing ashtray; Tips for ordering food, writing menu, canceling dishes and selling vegetables; Basic methods, procedures and common sense of drinking water; The corresponding skills of handling guest complaints and service emergencies; Preparations for the opening and closing of the restaurant, as well as various service etiquette, food and beverage hygiene knowledge, fire protection knowledge and so on. It laid the foundation for me to become an excellent waiter.
In this part-time job as a waiter, I summed up the requirements for being an excellent waiter.
Love your job: When you love your job, you will finish it happily and easily. We want people who eat to get health, energy and good service. You may do ordinary work in different ways. The people that enterprises need most are people who love their jobs.
Get familiar with work standards and methods quickly: If you want to win for your own enterprise and yourself in the fierce competition, you must be able to work as soon as possible, be competent and improve work efficiency.
Diligent spirit: catering work is mainly at hand, not too heavy at ordinary times, and it is not tiring to do more. So we should be diligent in our legs, eyes, hands and heart. Take the initiative to work and find a job. The sentence "Nothing is difficult in the world" tells a profound truth. As long as you are diligent and successful, the door will open for you.
Have self-confidence: Compared with money, power and background, self-confidence is the most important. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are the best.
Learn to be a man: To be a man is to be a dedicated, grateful, helpful and professional person. If you are sincere and earnest, your career will be more successful.
Responsibilities: focus on the interests of the company and be responsible for your own work; Be responsible for the guests and bring them quality products and services; It means "no respect". Even if no one is supervising you, you will do your work well. This is to perform your duties.
Treat unfairness in work with a normal mind: there is no absolute fairness in work, and opportunities are always equal in front of hard-working people. Without the necessary potential to bear setbacks, how can we provoke the beams of the future?
Team: Playing team spirit is the consistent pursuit of enterprises. The work of catering enterprises is composed of various divisions of labor and needs the cooperation of team members. Employees and enterprises with team spirit and good cooperation are more successful.
This part-time job gave me a very profound experience. I think everything we do is to make a little progress every day: many successful people make many a mickle. Innovation every day is leading; Do a little more every day, that is, towards a bumper harvest; A little progress every day means success.
Summary of Food Waiter's Work 4 Time always passes in a hurry, and 20xx slips through our fingers in a blink of an eye. Looking back on the journey of the past year, there are too many feelings.
The company has made brilliant achievements in xx years, which is inseparable from the hard work of leaders and employees. Therefore, the responsibility of the restaurant department is even more important. As a restaurant worker, it is my duty to do my duty.
First of all, do a good job in the hygiene of the restaurant, insist on spotless every day, leave no dead ends, and create a clean and tidy dining environment for everyone.
Secondly, do a good job of disinfection of tableware, regularly classify and disinfect tableware, and update damaged and worn tableware in time.
Smile again and greet the diners with a warm and sincere smile.
Finally, listen to the feedback carefully and correct and improve it in time.
The above points are my general summary of 20xx work. For the shortcomings, in the new year, I will try my best to improve and strive to do my work better.
Summary of catering waiter's work 5 xx years is a year of self-challenge. I will try to correct the shortcomings in my work in the past year 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've been thinking about what I did wrong and why? I also cheered myself up again and again and stood up again and again. I'm thinking, even without me, the earth will still turn and things will be solved. I don't want to be a weak person or a coward. My destiny is in my hands. I believe tomorrow will be better, hello, I am good, everyone is good.
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.
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.
Four, some key points in the 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 a 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, 20xx takes today as a starting point, new goals and new challenges. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our restaurant 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 colleagues to continue to write new glories in life in the new year.