Summary of experience as a waiter
The half-month training course for restaurant waiters is over. In order to better manage and organize the training course in the future, we will summarize the organization and management of this training course and accumulate experience for better management of the training course in the future. The work is summarized as follows:
First, publicize, organize and launch the enrollment work.
By distributing leaflets to the society, more people and society can understand the present situation of restaurant waiters and the importance of holding training courses for restaurant waiters. Training is the basic way to improve the professional quality and basic skills of waiters in Songyang Hotel. Let more restaurant waiters work with certificates, laying the foundation for the healthy and orderly development of restaurant waiters in Songyang. It is the future trend to hold a post with certificates, so it is promoted through various forms of publicity channels.
1. Notice on handing over the training course for restaurant waiters in Xiping Center Adult Technical School to the township adult technical school.
2. The teachers of Xiping City Technical School distributed the notice of the training class for restaurant waiters to the society. Therefore, publicity is carried out through various channels, and enrollment publicity is in place. The training course enrolled 74 students.
Second, the management of training courses
Through the pre-publicity and start-up work, the list of training course participants was determined at the end of May, and the opening ceremony was successfully held on June 2. The leaders of Agriculture Bureau and Education Bureau made speeches at the meeting, and raised ardent hopes for the students. Student representatives have also expressed their attitude to the leaders present, saying that students must live up to the high expectations of leaders and teachers, study hard the basic knowledge and skills of restaurant waiters, and strive to repay leaders and society with excellent results.
The training course * * * lasted 15 days, and the theoretical examination and practical examination were completed in half a day. The organization and management of the training course are excellent. Of the 74 students, 74 participated in the research and 74 passed the research, and the qualified rate was 100%.
1. After the opening ceremony, the school leaders and the class teacher will study and set up the class committee in time, and the class committee will supervise and manage the students' learning. The head teacher personally pays attention to the attendance and sign-in of the students, pays close attention to the attendance of the students, establishes a strict leave system, links the attendance with the assessment and evaluation of advanced students, and fully makes the students realize the importance of learning, so the attendance of the trainees reaches more than 98% and more than 6% every day.
2. Strengthen the horizontal contact with teachers in time, distribute all kinds of training materials in time, encourage students to study hard, master the basic knowledge and skills of restaurant waiters, and organize students to strengthen the study and review of training contents in time.
3, actively encourage students to participate in training every day, correctly handle the contradiction between work and study. The school studies the issue of fast food coupons to students at noon every day to solve the dining difficulties for students during the training period.
4. The head teacher often instills safety education in students, tightens the string of safety, educates students to pay attention to safety on the way to and from school, and puts safety work in the top priority position. By the end of the training, there was no safety accident, and all the students participated in the training happily and went home happily for reunion.
5. The class teacher often talks with the students, strengthens ideological work, exchanges experiences, is close to the students, is anxious about the students' worries, and thinks about the students' thoughts, so that the students can participate in training and learning with peace of mind.
Iii. Collection and management of archives
1. Students are required to fill in the basic information of students in time, and hand in copies of ID cards and photos in time.
2. Make student registration forms and file forms in time, and check with the students themselves in time to ensure the correctness and completeness of the information.
3. Fill in the roster of vocational skills students (spreadsheet) and the registration form of vocational skills appraisal, and submit it to the Labor Bureau for textual research in time.
4, actively collect all kinds of learning materials, and communicate with students vertically, so that every student has learning and review materials, and make full preparations for students to prepare for the exam.
In short, there is a lot of work in the training class, which requires the class teacher to constantly sum up experience. The most fundamental thing is that the students correctly handled the contradiction between work and study and participated in the training seriously and confidently, so the results are certainly gratifying. In the future, only by constantly learning, constantly improving the management of training courses, thinking about students' thoughts and being anxious about students' urgent needs can we make contributions to the training of catering service industry in Songyang. Then the catering service industry in Songyang will move towards a new blue sky.
Summary of waiter's experience Part II
By the end of the year, I had worked in a restaurant for more than ten years. Looking back on my work experience in these years, I also feel that I have paid and gained. The following is a summary of my work:
First, know how to smile and be good at smiling. In today's society, smiling has become a necessary professional quality for all walks of life. Especially in the business field. There is a saying "Don't do business if you can't laugh".
Second, be diligent. Diligence means hard work, that is, working hard and paying more than others. Speed is efficiency.
Third, enthusiasm. People can have no passion, but they must have enthusiasm. Because the warm breath is very infectious. Like the light and heat of the sun, it is full of vitality. This is a mental outlook and state that reflects the heart.
Fourth, there is thought. Thoughtfulness is the foundation and the most important way to treat guests. Since you are thoughtful, you should take the initiative to do a good job and provide services. You should also be good at observing and know how to put yourself in the other's shoes, so as to make the guests unexpected and provide advanced services. Whoever can make a guest feel at home is really thoughtful. Think about what the guests think and worry about what the guests are in a hurry.
Fifth, adaptability. In the restaurant, people from all walks of life, from officials to the people, come into contact with each other every day. Regardless of religion. Therefore, it is necessary to require service personnel to have good adaptability. Some people say: "The canteen is the cradle of training diplomats." That makes sense.
Sixth, the sense of ownership. Work is actually another form of learning. When we know and can work from the perspective and position of the owner, it is a kind of self-improvement and progress. Will stand higher, see farther and do better.
The above is a summary of my experience and work, but there are still some shortcomings. In the new year, I should work harder to do my job well.
Summary of waiter's work Part III
I worked in a coffee shop for a year. Although I only did some simple work, I did learn a lot and realized a lot. The following is a summary of my work, and I hope that people who are destined to see it can benefit from it.
1, money must be settled at the front desk, which can save a lot of unnecessary time. Save opportunity costs such as time and errors caused by reporting.
2. Always appear in front of the boss. Only by appearing in front of the boss often can you get acquainted with the boss quickly, and the boss will teach you more about making cold drinks.
When there are no guests, you must communicate more with people in the shop instead of reading magazines in the corner alone. Young people should have enthusiasm.
Try not to make mistakes under the boss's nose. Although mistakes are inevitable, don't show them to the boss, because mistakes will leave a sloppy impression on others after all.
5. Be sure to do the basic work in the store. The founder of _ _ started his first job by cleaning toilets. Doing a good job in basic hygiene is a confession to yourself and a responsibility to the guests.
6. When paying, guests must ask if they have any change. Only in this way can we ensure that the store has enough change for the guests.
7. Be familiar with the menu. If you see any changes in the menu, update the menu content in your mind in time.
8. Be sure to keep a modest attitude, remember that 360 lines are learned and keep learning.
This job gave me a very profound experience. I think everything we do is to make a little progress every day: every little makes a mickle, and many successful people make a mickle and become great. A little innovation every day is the trend; Do a little more every day, that is, towards a bumper harvest; A little progress every day means success.
Summary of experience as a waiter
20__ years will soon pass. This is a busy year, but also a brilliant year. With the care and support of the superior leaders, under the correct leadership of the manager, and through the concerted efforts and hard work of all staff Qi Xin, the hotel has made great achievements. The occupancy rate has always remained above 90%, and the hotel performance has reached a new high. In terms of safety, hygiene and service, it has been affirmed by relevant departments and praised by guests. As an employee of the hotel, I have achieved good results through my own efforts, and I have been rated as an excellent employee for many times and rewarded by the hotel. I mainly do my job from the following four aspects.
First, respect the leadership and obey the command.
In the usual work, deeply understand the intention of the leader, accept the leader, obey the arrangement, do it according to the requirements of the leader, do not shirk, do not be clever, have no complaints at work, and work hard. Praise and reward for leaders can be treated correctly, without arrogance or rashness; Those who can correct the deficiencies pointed out by the leaders in their work in time will not give up. Being able to complete the tasks assigned by the leaders is often praised by the hotel and housekeeping managers.
Second, obey the rules and discipline and do a good job in service.
Abide by the rules and regulations formulated by the hotel, don't be late, don't leave early, go to work on time, handle the relationship between family and work, have no leave record all year round, and go to work on time. Do a good job of service in strict accordance with the workflow and leadership requirements, and keep the room clean, spotless and tidy. When serving guests, we can use civilized language correctly, be careful, enthusiastic and patient, try our best to meet the requirements put forward by the guests, and explain them clearly for the guests to gain their understanding. Check with the guests in time when the hotel items are found damaged during the rounds. When compensation is needed, clarify the facts and reasons to satisfy the guests.
Third, unite and cooperate, regardless of gains and losses.
Get along with hotel staff, do a good job of unity, help each other and care about colleagues. At work, I can help other colleagues in time after my work is completed, and I am not afraid of hardship and fatigue, and I am on call and careless. When there is misunderstanding with colleagues, we should focus on work, communicate well, eliminate misunderstanding and do a good job together. Ask colleagues about deficiency and cold in daily life. When they are ill, we can call the hospital to visit them in time. When our colleagues have something at home, we should pay attention to helping them in time to enhance our friendship and promote our work.
Fourth, learn with an open mind and strive to improve.
Although I have been doing room service for 78 years, I always pay attention to the basic skills and safety training organized by the hotel and take the initiative in action. Do it with your ears, eyes, mouth, heart and hands. Take notes when studying, listen carefully, ask questions if you don't understand, and study in time when you get home to deepen your impression. In the work, try to ponder carefully and use it correctly. If you don't understand or won't, please consult more leading colleagues, find out, leave no blind spots, and let your service level and personal quality go to a new level.
Existing deficiencies and problems:
1, sometimes work enthusiasm is not high, not very active, and there are delays. Sometimes there are many check-outs, the time is tight, the room is not cleaned carefully, and there are still omissions. When making rounds, there are a lot of materials, and sometimes people forget to register, causing losses to individuals and units.
2. The service level needs to be improved. Civilized and polite language is used less, with blunt attitude and lack of initiative.
In the new year, with the care and support of the superior leaders and under the correct leadership of the manager, I will conscientiously do my job, strive to improve the service level, unite my colleagues, take the initiative, obey orders, serve the study, and work together with all the hotel staff to make the hotel prosperous, advance by leaps and bounds and create new achievements in the new year.
Summary of waiter's work Chapter 5
Over the past year, under the correct leadership of the leadership, with the active support and great help of my colleagues, I have performed the duties of floor foreman well and successfully completed my work tasks, which has been well received by guests and colleagues and affirmed by the leadership. To sum up, I have gained a lot.
1. Work overtime and finish the renovation as soon as possible.
The most important work of this year's guest room is the early decoration. Since receiving the notice to go to work in April, we have overcome many difficulties and carried forward the spirit of not being afraid of hardship and fatigue in order to put the new room into use one day earlier. On the basis of my own work, I worked overtime every day and fought continuously, and completed the indoor and outdoor sanitation work in the early, middle and late stages of cleaning, placing and decoration of old and new furniture in a short time, ensuring the decoration and timely rental of rooms.
2. Assist the department manager to handle the daily work of housekeeping department.
In order to better assist the daily work of the department manager, the foreman has been working under the regular day shift system since this year. The implementation of this system means that the foreman must take part in the work every day, supervise and participate in various service work every day. Worrying, laborious and unpleasant work may not be completed. However, in order to live up to the expectations of the leaders and not affect the normal operation of the company, I work tirelessly every day, and I have been taking part in the work except for a few days of sick leave due to injury. In this way, we will not have accidents on the second and third floors due to poor supervision or human factors.
3, reasonable arrangement of floor personnel on duty, shift work.
It is a very important link for floor attendants to change shifts and be on duty. In order to ensure that the waiters can do a good job in the company and not miss things at home, we adopt the way that the foreman works with the day shift every day, so that the foreman can exercise his heart, supervise every work of the waiters in real time, and try his best to do what he can't do and can't count on. Let every staff member devote himself to the service work with no worries and face the guests with a brand-new attitude every day.
4, cooperate with the manager to do a good job of reception and arrangement, timely handle the problems found in the work, and report the problems to the leader in time.
As a foreman, the main job is to cooperate with the department manager to upload and distribute difficult problems. At the beginning of the business, all the work needs to be straightened out. Put your hands into the reception work of opening customers before you are ready. There are many customers, some staying in hotels, some celebrating, many strange faces coming and going, and a large part of the staff are novices. I steadied myself secretly, tracked and reminded every staff member of every detail, and made careful arrangements to make the opening reception work go smoothly. The newly installed guest room has various maintenance problems such as water, electricity and telephone. Every detail is recorded in detail, reported to the manager in time, and solved quickly, without leaving adverse effects on new customers. At the same time, the expectations of employees will be reported to the leaders through normal channels in time, and the leaders are expected to solve them.
5. Do a good job in floor safety, fire prevention and hygiene.
From the first day of work, the company leaders have re-emphasized the safety issue, so the safety issue has always been the top priority of our usual work. Therefore, I emphasize safety in every item of my daily work. Pay attention to the links in rounds. Cigarette butts on the bed, floor and carpet in the corridor are hidden dangers. The first question, of course. Secondly, in order to do a good job in hygiene, we have also made detailed arrangements: the system of "three cleanings", "three degrees" and "two inspections", including room hygiene, bed hygiene and bathroom hygiene. "Three degrees" means that the quilt has an angle, the furniture has brightness, and the working process has speed; The "two inspections" system means that the health worker completes the self-examination and asks the foreman to review it. Adhere to the "one-day check" system of vacant rooms, find existing problems in time and solve them in time, and strive to reduce omissions.
6, set an example, supervise and inspect the floor service personnel to do a good job of service.
Setting an example is the key for me to do my job well, and it is also a magic weapon to convince people. Except for the normal day shift every day. In the process of cleaning, I have been directly involved in cleaning, and found that there are unqualified procedures or incomplete cleaning. I not only pointed out the problem, but also personally redone the demonstration so that the same mistake will not appear twice in the same person. In this way, new employees will quickly adapt to their jobs, and old employees can not only do their jobs well, but also bring any new employees. In our daily service work, we are almost responsive. Answer customers' questions, guide customers to open the door, guide customers to use the facilities in the guest room, and even help customers shop in 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 excellent service for the rapid development of the company. I hope our work will not be in vain.
7. Do a good job in ideological work while doing a good job in service, so as to achieve unity, friendship, mutual assistance and progress.
Ideological work is the primary task of all work. Do a good job in ideological work, and its key work will be half completed. How can we achieve proper unity and give full play to the overall role of our small groups on the second and third floors? This job is a job.
In our long-term and daily work, our personnel are constantly changing and our structure is constantly adjusting. The content of ideological work is constantly changing. Understand their personalities, ways of speaking and living conditions in their daily work, so as to prescribe the right medicine. We always take the company's investment as the introduction, take the company's future development scale as the goal, and take the current global economic situation as the main example to talk about employment difficulties, good development prospects, and the benefits of the company are our own benefits. Make employees deeply understand from the ideological point of view, so as to seriously invest in their work.
8, earnestly perform their duties, and earnestly complete other work assigned by the superior.
We always finish all the work arranged by the manager strictly. Of course, we also report the requirements and hopes of employees to the superior leaders in time. I think only when employees are satisfied from the heart can they devote themselves to his work more enthusiastically and wholeheartedly. Only when employees face customers with physical and mental pleasure can customers feel really at home.
Over the past few days, under the correct guidance of the leaders at the two levels and with the joint efforts of everyone, * * * has received foreign customers and sold rooms. Although some economic benefits have been achieved, there is still a big gap with the expectations of leaders. In _ _ _, I will spare no effort to lead my colleagues to make persistent efforts to improve our service quality. Create a new situation in service work.
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