Working experience as an Internet cafe attendant. I'm in a hurry ~ ~' I can't write it, so blow it!
Work hard to complete the work and keep learning at work. Be polite to your guests. Wait ~ ~ ~ mine is just blowing ~
A waiter's job? Recruitment website ... talent market ...
Waiter's work clothes Sichuan Street
How to write about the work experience of hotel waiters is your trivial description of some hotel life. Then you can express some opinions on these things at will. Where do you work? Introduce me to work.
It is unfair to ask the bartender for his work experience and feelings. He will constantly improve himself and try not to serve others all the time in the future.
Everyone feels differently. All right.
From the work experience of waiters to executives, the article "Summary of Management Experience of Catering Waiters"-free essay model.
A, catering waiter management system
Catering waiter management gfd
Appearance: it refers to appearance, which reflects the quality of employees, the management level of catering waiters in enterprises, meeting the needs of guests, and the self-esteem and self-love of our employees.
Instrument: refers to a person's appearance, including his clothes and posture, which is the external expression of his mental outlook.
Standard:
Overall: neat and clean, natural and decent, full of energy and vitality.
Hair: hair is neat and clean, not dyed, and not long. Short hair is not as beautiful as eyebrows, ears, collars and long hair bangs are not as beautiful as eyebrows. It should be tied on the shoulder (with the company's unified hairpin and caught behind the head with a hairnet), neatly tied in the headscarf, and no exaggerated and dazzling hairpins are allowed.
Earrings: Only small earrings (no pendants) can be worn, and the color is light.
Appearance: full of energy, natural expression, no personal emotion, light makeup, no irritating smell cosmetics, no exaggerated lipstick, eye shadow and lip liner; Lipstick falls off and should be replenished in time.
Hands: Do not leave long nails, and the length of nails should not be longer than fingers. Do not apply colored nail polish, keep it clean, and do not wear any jewelry except watches.
Clothes: Fit, ironed, clean and free of oil stains. Staff badges are worn on the left chest, long sleeves and trouser legs cannot be rolled up, and summer clothes are worn under shirts? Must be tied into the skirt, wear a necklace, accessories must not be exposed outside the uniform.
Bib: clean, free from oil stain and damage, ironed flat and tied at the waist.
Shoes: wear cloth shoes uniformly distributed by the company, keep them clean and undamaged, and don't walk on tiptoe.
Socks: socks are not hooked or damaged, only plain ones can be worn.
Body: Take a bath frequently, no body odor, no strong perfume.
Management courtesy and etiquette of catering waiters
Warm and friendly hospitality, kind words, steady and generous manners, courtesy and prudence, respect for themselves and others, unity and mutual assistance, loyalty and honesty, full of pride and dedication to professional catering management.
Courtesy terms of catering waiter management:
1. When guests enter the store, they will say "Welcome, good morning (evening)" when they have tea in the morning and evening, and "Welcome, please order at the bar" when they have dinner.
Speak with a smile and lean forward slightly, accompanied by gestures. Gestures must be strong and give guests very clear instructions.
2. When the guest leaves the store, he says "Thank you for coming, welcome to visit next time" and smiles at the guest leaving the store.
Third, when you meet a guest anywhere in a restaurant, you must smile and say "hello".
Fourth, you are not allowed to interfere with the guests in the restaurant. If you really need a guest to make way, say "excuse me, please make way" first, and then say "thank you" to the guest.
Fifth, when you get help from a guest, you must say "thank you".
6. When causing inconvenience to the guests, such as the waiter sweeping the floor, mopping the floor or moving seats for the guests, he should say, "I'm sorry to trouble you ..."
Seventh, when you see a guest sitting directly in his seat but not ordering, you should come forward and say, "Sir (Miss), have you ordered? Please go to the bar to order. "
Eighth, when a guest calls a waiter or gestures, he should immediately step forward and ask the guest with a smile, "Sir (Miss), what can I do for you?" Or "What can I do for you?"
Ninth, at any time, catering managers are not allowed to grab bathrooms and toilets with customers. When guests are waiting, they should say "Please help yourself".
Tenth, when you meet the company's catering management leaders, you must take the initiative and greet them warmly.
Catering waiter management should pay attention to:
1. Don't say rude words, such as "annoying" and "annoying".
2. Don't be sarcastic.
Don't say exaggerated or inaccurate words.
Cui stopped talking when he urged to complain.
5. Don't argue or quarrel with guests.
6, treat the guests equally, no matter what you do, young and old, beautiful and ugly.
Management platform and walking requirements for catering personnel:
Requirements of catering waiter management platform:
1, smile, chest out and abdomen in, shoulders flat.
2, legs stand at attention or slightly apart, hands naturally droop, in front or behind.
3. Keep an eye on the dining situation of the guests in the restaurant at any time, so as to respond quickly.
4, are not allowed to lean against the wall, tables and chairs or side cabinets, are not allowed to whisper or distracted.
5. Don't eat, stretch, pick your teeth, pick your nose, scratch your hair or bite your fingers.
The waiter's experience should be written according to your experience as a waiter. The better, otherwise it will be self-defeating You must have experience to be a waiter. There are ups and downs, right? Do you understand? Good luck.
The work, salary and treatment of flower shop attendants in different regions are different.
There are usually several kinds of flower shops.
Trainee waiter
That is, the main study. The salary of such waiters is relatively low.
When you wait for technical study, you will almost get a raise. When I was an apprentice, I was usually around 400.
Ordinary waiter
Is cleaning, sorting out the things that sell flowers, and doing some messy chores.
Job description of the waiter The job description of the waiter is as follows:
Clean up gfd, put on light makeup, arrive on time, don't be late, leave early, obey the leadership and command of the restaurant foreman, and finish the task seriously and quickly.
Before going to work, know the number and time of dining, whether the banquet guests have other special requirements, and do a good job of personalized service.
Before the formal meal, according to the arrangement of the foreman, carefully clean the tables, chairs and dining room, lay the dining room, and prepare all kinds of supplies to ensure normal business use.
Stand well at the appointed time, greet the guests with a natural smile on your face and a full spirit.
When the guests arrive, arrange the guests to sit in time, increase or decrease the seats according to the number of people, take the initiative to pull the chair (put the clothes first), and introduce the characteristics and business nature of our store.
When serving the restaurant, please always say thank you at the beginning, always use polite expressions and smiles, ask for tea, pour tea and send towels for the guests in time, introduce the ordering method, and consult the guests' drinks and registration prices.
When the food is served, communicate with the guests more, answer any questions, answer the guests politely if you don't know, ask first and then answer when necessary, and avoid arrogance, impatience, impatience and annoyance.
Pay attention to all the conditions of guests and restaurants at any time during dining, so as to achieve better cooperative service and satisfy guests with convenient and high-quality service.
Be sure to use a tray when operating to avoid spilling tea and vegetable juice. You should arrive at the service meal with a voice to avoid conflict with the guests. If you make mistakes in your work, you should apologize to the guests immediately.
If you have any questions at work, handle them in time, and report to your superiors if you can't solve them yourself.
If guests eat food directly with their hands, they should put a cup for washing their hands in advance to ensure that the water temperature is about 20 to 30 degrees, and the waste of bone plates should not exceed one third. If there are two or more cigarette butts in the ashtray, they should be replaced immediately. Be sure to wear three incense towels when eating, and the incense towels must be clean and tidy.
Guests should pour wine and tea for guests in time when dining, and clean the countertop in time to ensure that the countertop is clean and tidy.
If the guest's food is not served for a long time, take the initiative to urge the guest. If the food has been served, he will ask the guests if they want to add it. Dishes or staple foods should be actively promoted and introduced, and guests should pay the bill in time, but don't rush the guests to pay the bill. When you check out the bill yourself, you should check the bill first to avoid mistakes in the documents.
Enjoy the same perfect service after the meal, and add the last polite dish and towel in time.
Empty soup bowls or other items not used for dining should be taken away in time to ensure the cleanliness of the countertop, and the banquet hall should take the initiative to send fruit bowls to the guests.
When checking out, the guest should count the money in person and tell the guest. If the bill is confirmed, guests can sign their thanks. If the guest has a tendency to leave, take the initiative to pull the chair for the guest in time and ask if it is necessary to pack.
Strengthen the implementation of the consciousness of sending Fujian. After leaving the hotel, guests should quickly return to their jobs and tell whether the kitchen department is in the stands before closing the table. Please handle them carefully.
When closing the stage, you should close the stage according to the closing procedure, tidy up your own area or arrange the stage in time, so as to welcome the guests in time.
Before coming off work, check whether the lights, doors and windows in the work area are closed and the power supply is cut off to ensure safety. Ask the leader before coming off work.
When the table is full, no one can stare at the empty post, and guests are forbidden to call themselves down. No matter when you are busy, you should receive the next batch of guests with a normal attitude according to the standard quality.
Establish a good colleague relationship between employees, help each other regardless of personal gains and losses, and abide by all the rules and regulations of our store.
Actively participate in training, constantly improve service skills, professional quality and ability to form a good atmosphere of learning, helping and catching up, and be familiar with the situation of other departments in order to answer customers.
The basic duties of waiters are: greeting and greeting customers; Provide various corresponding services; Answer customers' inquiries; Solve difficulties for customers; Treat all kinds of unstable emotions of customers with the best mood and attitude; Handle customer complaints in time and give customers satisfactory answers.
Service is an economic activity that individuals or social organizations do for consumers directly or with the help of some tools, devices, facilities and media. It is an activity and welfare provided to consumers or enterprises to meet the specific needs of the other party. Its production may or may not be related to material products, but it adds value to individuals, goods or services in other economic units, and mainly shows its use value or utility in the form of activities. A waiter originally refers to a person who provides services within a certain range in a fixed place.