As a nursing home attendant, how to write a good summary of the work of nursing home attendants? Because of its versatility, irregularity, danger ... and many other work characteristics, it is really not easy to do it well. Whether you are looking for or preparing to write a summary of the work of nursing home attendants, I have collected relevant information below for your reference!

Summary of the work of nursing home waiters 1 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.

At the end of two years, all walks of life are making year-end summaries, and the hotel service industry is no exception. Here I studied and advocated how to do a good job of quality service and master seven elements. Now I will summarize my work as a hotel waiter as follows.

First, smile

In the daily operation of the hotel, 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.

Second, mastery

Employees are required to be proficient in all aspects of their work and be as perfect as possible. 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 your own business, take a good training class, constantly sum up experience in actual operation, learn from each other's strengths, and be proficient in one thing and serve skillfully, which will play an important role in improving hotel service quality and work efficiency, reducing costs and enhancing competitiveness.

Third, prepare

That is, 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 mental preparation and behavior preparation, which should 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.

Fourth, pay 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 caused by superficial phenomenon. When employees see them dressed casually, their consumption is low and they feel no style. In real life, the richer people are, the more casual they are about their clothes, which is their confidence; 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".

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 service, mastering the guests' hobbies and characteristics, creating a "home" feeling for the guests, and making them feel that staying in the hotel is just like returning home.

Seven. cordial

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. Nowadays, the competition is service competition, and the quality competition, especially in the hotel industry, is particularly fierce. The importance of service is self-evident. We 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 the hotel invincible!

Every profession needs to stress team spirit, so does the hotel. When business is busy, colleagues can understand each other, and Qi Xin can share the troubles. Usually, there are also difficult customers. If a person is in trouble, other colleagues will go up in time to mediate the dispute, so that the situation is no longer bad. Everyone has a clear division of labor and works actively, which truly achieves the effect of one hero and three gangs in action.

Summary of the work of nursing home attendants 3. I have been working for more than half a year in a blink of an eye. According to the work arrangement of the company manager, he is mainly responsible for the daily operation of the restaurant floor and the training of the department. The work is summarized as follows:

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the regular meeting every day. Employees should use polite language when meeting guests. Exceptionally, the cashier at the front desk and the service staff at the regional location require them to be on call, etiquette and politeness should be applied to every job, and employees should supervise each other and improve together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Correct me immediately if I find any appearance problems in my post, supervise the use of hospitality etiquette, and develop a good attitude among employees.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, rationally allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel should carry out their duties, clarify their work materials, and carry out division of labor and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, the management of public * * * regional health, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and ground should be clean and free from water stains, and placed neatly without inclination.

7. Dining time, because the guests are concentrated in the store, there will often be a phenomenon of guests queuing, and guests will be impatient. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the General Implementation Plan of Buffet Service was formulated, which further standardized the operation process and service standards of buffet service.

9. Establish a restaurant case collection system to reduce the probability of customer complaints and collect restaurant customers' complaints about service quality and quality. As an important basis for improving daily management and service supply, all the staff of the restaurant analyze and summarize the collected cases and come up with solutions to the problems, so as to make the daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and their entry conditions, special training is conducted to adjust the mentality of new employees, face up to the transformation of the protagonist and understand the characteristics of the catering industry. Let new employees make full psychological preparation, alleviate the dissatisfaction caused by the protagonist's transformation and accelerate the pace of integration into the catering team.

2. Pay attention to employees' growth, always pay attention to employees' mentality, adhere to good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work scenes, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and understanding of daily service, and their cognition of daily service is the same.

Third, there are shortcomings in the work.

1, in the process of work, the details are not enough, the work arrangement is unreasonable, there are many jobs, and the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

The first half of 20__ is the half year for me to realize my self-challenge. In the past six months, I have both gains and shortcomings. In the second half of the year, I will try my best to correct the shortcomings in my work in the past six months and do the next work well.