Article 1: The experience of catering waiters in 2022 comes from the 400 words of this catering waiter, which changes my negative idea that dry catering waiters have 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 proverb "Nothing is difficult in the world" tells a profound truth. As long as you are diligent and successful, the door will open for you. Working experience of restaurant waiters
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 self is beautiful.
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. 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.
Chapter 2: 2022 The experience of catering waiters is 400 words for the first time. Although I like the environment here very much, it is difficult to perform well, mainly because there is no systematic pre-job training here, which often leads to poor etiquette and convenience. Although I spent a lot of time imitating my colleagues' working methods, it is still difficult to get a good evaluation. Fortunately, I can accurately find my own shortcomings in my post and be good at learning from my colleagues. However, compared with the rich work experience, it is easy to be disgusted to ask frequently. Therefore, in the follow-up work, I followed the advice of western restaurant leaders, formed the habit of thinking before asking questions, and improved my ability to solve problems independently. This made me cherish the internship opportunity more and put a lot of energy into the problems encountered by the waiters. In addition to being familiar with the competition mechanism in the workplace, I also gained a lot of experience in dealing with the world.
I can better comply with customers' wishes and provide better service in serving meals, perhaps because I can do it well with a good attitude and service consciousness. Even in the previous service work, I often felt at a loss when there were many customers, and I never made any mistakes. However, with the increase of internship time, I realized that my service level is still worth improving compared with my colleagues. In addition, it is an incorrect mentality that makes me always look forward to getting off work early at work. In fact, this misunderstanding can easily adversely affect the work of waiters in western restaurants.
Compared with the short internship, the working skills taught by the leaders of western restaurants are unforgettable. Both the knowledge of service etiquette and the knowledge of receiving customers are valuable experiences I have learned from working in western restaurants, and it is precisely because of this that I can realize that I can easily suffer from lack of practical experience in the workplace. However, this experience made me get in touch with the workplace life in advance while filling in the shortcomings. When I realize that the workplace is very different from the campus, I will naturally find ways to adapt to it until I get the approval of the leaders.
Maybe yesterday, we were still immersed in campus life, but today we have stepped into the challenging field of society, so we should recognize the reality and make a difference in our workplace life while looking forward to the future. I will uphold a good style during my internship and create more benefits in my career after graduation.
Chapter III: Experience of Catering Attendants in 2022 400 words Hotel industry is a complex system with multiple management departments. For newcomers, I think it is the best way to learn quickly. The purpose of going deep into the scene is to effectively control the first-hand information. How the work arranged by the hotel is carried out can only be known by going deep into the scene. For example, analyzing and summarizing other information in time makes the work more targeted and effective, which is also an important embodiment of the implementation, management and inspection of managers. On the contrary, I know little about the situation after the work arrangement, and over time, my business ability will be greatly reduced.
Pay more attention to details. Paying attention to details means paying attention to the quality of customer service. First of all, we must have the ability to find and solve problems. We should carefully observe every point of customers' gestures, smiles, words and deeds, dress and so on, and try to achieve the best service concept, and at the same time correct problems in time when found. Secondly, play a good role as an example, starting from the details of your own requirements, ask to go to the scene and serve the scene. Thirdly, through communication, exchange and improvement, the service concept will be improved, and the personalization and affection of customer service will be constantly reflected in the details, and the service will form the transmission of affection, and the details will be integrated into the bit by bit service, so that guests can truly feel affection, pleasure and surprise, and the details will play a valuable role.
Solve problems quickly. The hotel industry encounters all kinds of problems every day, 365 days a year. Dealing with or solving various problems quickly is the best embodiment of professional ability, communication and coordination ability, sense of responsibility and mission, and also the most direct embodiment of work efficiency in implementation. If the problem is handled quickly, the work efficiency will be high, otherwise, the work efficiency will be low.
Through this short study, I have a deeper understanding of the hotel, really feel the vitality and charm of the hotel, and realize the obligation and service consciousness as a star hotel employee! In the future work, I will apply the knowledge I have learned to the hotel work flexibly and truly be a satisfied star hotel employee. I firmly believe that, with the joint efforts of all of us, Fu Jia Hotel will surely create more glories!
Chapter Four: Experience of Catering Waiters in 2022. It's really hard for waiters to serve customers. I have worked as a waiter for several years, and my work experience is particularly deep. I'm not the one who was unstable from the beginning. Now I would like to share with you my working experience as a waiter in a restaurant.
As a waiter in a restaurant, his work is not particularly busy. Generally speaking, he is busy on holidays, and he is relatively relaxed at other times, but he can't be self-motivated just because he is relaxed. Don't underestimate a waiter. Although serving others is tiring work, you can also enjoy it. Especially when customers enter a restaurant for dinner, they must keep a good smile. This smile can't be made casually. Unlike the smile of greeting others casually, it needs to be decent, elegant and standard, which requires training. When I first started working in a restaurant, I felt that my hands and feet were not my own every day, and my face was stiff with laughter. But I didn't have any experience at that time, so I was very tired and I was a newcomer. Although the restaurant is not busy, the customers are all important customers, and I can't screw it up at all. So during that time, I worked hard and cultivated the ability of waiters in all aspects, and finally succeeded.
When customers enter the store, I can have a decent, elegant and just right smile, which can make customers feel good about me at the first time, and thus reduce a lot of burden for my work. My smiling service to customers is not only a courtesy to customers, but also a good quality and professional ethics for myself. Furthermore, waiters should also learn all kinds of manners, because people who eat in restaurants come from different places, so they must know the language and dining manners in other places in order to satisfy customers with their services. Years of service work have made me suffer a lot in this job. Sometimes, I will be bullied by some powerful customers because I am careless and not bold enough. No matter how well I do, I will be scolded. Therefore, when serving such people, even customers need to safeguard their rights and interests, and they can't endure it all the time, otherwise customers will be even worse. This is extremely bad.
Although the service work is hard, I am actually very happy when I can get to work, because I can get close to others here and I will have more opportunities to get along with others. It can exercise my ability to communicate with others and help me learn a lot, which I may not learn in other jobs. So when I choose this job, I must climb up by myself and keep learning so that I won't be abandoned.
Chapter five: 2022 catering waiter experience 400 words I have been engaged in the service industry for five years and have some personal experience on the work of waiters. This time, I will make a comprehensive summary of the waiter's experience according to my own experience, and introduce the abilities that an excellent waiter should have from the aspects of language, observation, communication, contingency, memory and marketing.
First, language ability.
Language is an important tool and way for waiters and guests to establish a good relationship and leave a deep impression. Language is the material shell of thinking, which embodies the spiritual cultivation, temperament and attitude of waiters. The two most important aspects that guests can feel are the words and deeds of the waiter.
When expressing, the waiter should pay attention to the natural fluency and affability of his tone, keep the speed constant, and always remain calm and polite. Words expressing respect and modesty can often ease the tone, such as "you, please, I'm sorry, if you can". In addition, the waiter should also pay attention to the timing and object of expression, that is, to express appropriately according to different occasions and different identities of guests.
When people talk about it, they often ignore another important part of language-body language. According to the research of related scholars, body language plays a very important role in the expression of content. When using language, the waiter should use body language appropriately, such as using appropriate gestures and actions, in conjunction with oral expression language, to create an expression atmosphere that is easy for guests to accept and satisfy.
Second, observation ability.
The service personnel provide three kinds of services for the guests. The first is the service needs that the guests have made clear. As long as they have skilled service skills, it is generally easier to do this well. The second is the regular service, that is, the service that should be provided to guests without reminding. For example, when a guest sits down to eat in a restaurant, the waiter should quickly pour tea for the guest and put away paper towels or towels; In the lobby, as long as a guest with a lot of luggage comes in, the waiter will come forward to help. The third is the potential service demand that the guests have not thought of, thought of or are considering.
Being good at seeing through the potential needs of guests at a glance is the most valuable service skill for waiters. This requires waiters to have keen observation ability and turn this potential demand into timely and practical service. And providing this service is the most valuable part of all services. The first service is passive, the latter two services are active, and the provision of potential services emphasizes the initiative of waiters. The essence of observation ability is to be good at thinking about the guests' thoughts and deliver the service in time and properly before the guests speak.
Third, communicative competence.
Hotels are places where interpersonal communication is intensive. Every waiter will have extensive contact with colleagues, superiors and subordinates, especially a large number of guests every day, and will have various service-based interactive relationships with guests. Handling these relationships well will make guests feel respected, valued and treated well. The acquisition of this feeling will play an inestimable role in the sustained prosperity of business and the promotion and dissemination of corporate brands. Good communication skills are an important basis for waiters to achieve these goals.
Fourth, adaptability.
Emergencies in service are not uncommon. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and make appropriate concessions. Especially in the case of the waiter, we should dare to admit our mistakes and apologize and compensate the guests immediately. Generally speaking, the guest's mood is a mirror of the service provided by the waiter. When there is a contradiction, the waiter should first consider whether the fault is on his own side.
Verb (abbreviation for verb) memory ability
During the service, guests often ask the waiter some questions, such as hotel service items, star rating, service facilities, special dishes, tobacco, alcohol, tea and snacks, or urban transportation and tourism. At this time, the waiter will become the "walking dictionary" and "compass" of the guests with his usual experience or purposeful accumulation, so that the guests can know all kinds of information they need in real time, which is not only a service direction and guidance, but also itself.
Waiters often encounter substantial delays in service that guests need. That is, guests will have some matters entrusted to the waiter, or need some drinks and refreshments when eating. There is a long or short time difference between the presentation and provision of these services. At this time, the hotel waiter needs to firmly remember the service requested by the guests and provide it accurately at a later time. If the service requested by the guests is forced to be delayed or simply forgotten, it will have a bad influence on the image of the hotel.
Six, marketing ability
A waiter should not only complete his own job according to the working procedure, but also actively introduce other services to the guests and promote them. This is not only an important way to fully tap the utilization potential of service space, but also the need to reflect the waiter's sense of ownership and actively provide services for guests.
Although all the service departments of the hotel have specialized personnel for marketing, their main responsibility is external marketing, and internal marketing needs the waiters of all positions to do it together. Only when all the staff are concerned about the marketing of the hotel and feel the sense of market everywhere can we seize every opportunity to do a good job in the internal marketing of the guests. This requires the waiter not to wait for the request of the guests to provide services, but to be good at seizing the opportunity to sell the hotel's various service products and facilities to the guests and fully tap the consumption potential of the guests. Therefore, waiters should have a comprehensive understanding of various services and be good at observing and analyzing customers' consumption needs and psychology, so as to fully understand and sell products when customers are interested.
Chapter VI: Experience of Catering Waiters in 2022 400 words I often think that it is not easy to do a good job as a waiter, because its job characteristics are multifaceted, irregular, dangerous and varied. It requires us not only to have full enthusiasm for our work, but also to have a heart for perfection.
Now, when we finally realized our original dream. But how are we doing? Lazy work, sloppy makeup, even cold words, blunt attitude and so on. In fact, in life, each of us is facing the eyes of others anytime and anywhere. Can you pass the test? Just like our guests, they are actually the "examiners" you face every day. Are you polite? Are you amiable? Are you noble, elegant, dignified, intelligent, calm, witty and decisive? Did you do impeccably? How much have you achieved?
How many achievements you have made means how many impression points the examiner can give you, which means that he will decide how to respect you. Is it trust? Or indifference or even contempt? In fact, people are mutual. The attitude of others towards you is actually a mirror of your own words and deeds. Don't always criticize the mirror, but reflect on where the people in the mirror are not good enough and where they need to be improved.
Specific to our actual work, that is, when you are in charge of internal affairs, are you a good "insider" and do your work beautifully: move quickly, clean up, and always be ready to be a solid backing before others need it to ensure the smooth progress of external work; When you work outside, have you become a beautiful "angel", with an eternal smile like Mona Lisa, facing the "gods" with infinite love and patience, loving what ordinary people can't love and enduring what ordinary people can't bear; As a foreman, can you coordinate and organize every post, focus on the overall situation, be meticulous, care about the feelings of guests and the growth of young people, and help them enter the work role as soon as possible? When there is an abnormal situation, you can still face it calmly, tactfully and decisively, showing the courage of "the enemy will stop."
If service is a hard job, let's devote ourselves to this kind of hard work to exercise ourselves. One day, you will find that it makes us stronger, more tolerant, richer and better!