Sample letter of commendation for chef

Chefs contribute a lot to our daily diet. Below is a sample letter of commendation for a chef that I compiled for you. Welcome to read it.

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Letter of commendation for chefs

Dear restaurant staff and chefs:

Zhengzhou The growth years of the factory have passed quietly, but what is left is the fragrance of the factory. Thank you for the delicious food and attentive service you have brought us with your hard work. This year, we have all gained weight, not fat, but strong. Healthy and strong. As the saying goes, it is difficult to agree with everyone. The factory employees come from all over the country. There is a big difference between the north and the south, and the tastes are different. However, the restaurant takes into consideration that the staple food includes not only rice noodles, steamed buns, but also soy milk and fried dough sticks, and porridge and spicy soup. There are all kinds of dishes, salty, sweet and sour. The aroma also has different emphasis, and the taste is excellent; it also has a nutritious and healthy ratio, a variety of fruits and an unforgettable iced mung bean soup. It can be said that everything is thoughtful and comprehensive.

The environment of the restaurant is comparable to that of home. The floor is as clean as a mirror. The chefs are neatly uniformed and wear gloves and masks. The tableware is strictly disinfected. Thank you for providing us with good and hygienic food. Dining environment, we also thank you for your efforts in organizing a food festival to enrich the employees' dishes, and also have a canteen with a wide range of products to meet the occasional needs of employees.

Of course, the most important thing to thank is the friendliness and sincere smiles of all the restaurant chefs, which makes us feel warmer. Thank you for your generous spirit and helpful spirit. Thank you for listening to the staff's suggestions. Thank you for your attitude towards improvement and positive actions. Thank you for your obscurity in preparing food in various workshops. In the past three years, we have experienced the rich changes in dishes and various surprises provided by the restaurant.

As the old saying goes: Food is the most important thing for people. Under the intense production, you provide the employees with a source of physical strength with your sincere dedication. The high-load system of the factory and the increase of 5+1 personnel in 2014 have put forward higher requirements for the restaurant. I believe we will do better and better. . The new year is here, and I wish the restaurant staff and chefs good health, all the best, and money soon.

Restaurant Waiter Practice Report

Summer vacation has finally arrived. With joy and excitement, I arrived at "My Harbor Business Hotel", where I enjoyed two months of During the internship, I learned a lot and got good exercise. Both my physical and mental endurance have been improved, so this internship is necessary. It not only allows me to make some money, but also helps me a lot in interpersonal communication. I should get in touch with society more during college, so that when I leave school, I won’t know nothing about the outside world. Only by getting in touch with society more can I Better integrate into society.

At the beginning, I thought this was a very minor job. I also did some work at home, such as washing dishes and serving dishes. However, after encountering many obstacles, I gradually realized that many details of this job are easily overlooked by us.

When I went to work on the first day, I didn’t understand anything, so I went wherever there was something to do. I heard that all I had to do was work hard, so I thought I was doing a good job. However, during the first regular meeting, the manager criticized me by name. Some guests said that I was not very polite, that I didn’t know anything when asked, and that I didn’t understand anything. After the meeting, I seriously reflected on what I did that did not satisfy the guests. However, I couldn’t figure it out. When I was at work, my colleagues were busy with their own affairs and had no time to pay attention to me. There was no time to help me. So, I learned to watch what they say and don’t ask my colleagues, just follow them and see how they receive guests. I also tried to figure it out myself. , when the first day was over, I knew that I had gained something today, which was to observe words and colors and teach myself to learn with my eyes. In the days that followed, I got to know those lovely colleagues. I felt that this society is really not simple. There are all kinds of people, and everyone has their own unique side. After getting to know them, I can start doing things. Come, work together and complete daily tasks efficiently. From them, I learned a lot of work skills, learned how to talk freely with guests, learned how to communicate without making guests angry, and learned how to be efficient complete the task.

Sometimes it is inevitable that I will encounter some customers who like to find trouble, and even violate the bottom line in my heart, but I still endure it because I understand that in the service industry, you must have enough patience, as there is a saying : Guests don’t want to take advantage, but they want to feel like they are taking advantage; guests don’t want you to flatter you, but they want to feel like you are “God”. In this way, I learned how to deal with people and things, which benefited me more than I did in school. At the same time, I also learned about the cruelty of reality. If I want to gain a foothold in society, I need not only a diploma, but also more skills. It's ability and confidence.

When I got my first salary, I was happy with a bit of bitterness. Although the money was not much, I knew in my heart that I had learned knowledge that was not in the books.

, and also increased my personal experience. And after a month of study and observation, I found some small details that we didn't pay much attention to, so I mentioned it to the manager at a regular meeting. There are three general reasons: First, the guests are very disgusted to hear The item you ordered is no longer available. When this happens, I think we should put it another way, just say: The item you ordered has been booked for today. Sorry, there are many customers today. I will give you something similar to this one. How is the food? After saying this, the guests will not be disgusted, and may feel that the hotel's business is quite good. Second, colleagues in the food delivery department must contact the kitchen in a timely manner. If any dishes are out of stock, they must promptly notify the restaurant waiters to avoid mistakes. Third, the waiter should write something every day to reflect the guests' dining situation, and then hand over these situations to the chefs in the kitchen. As a result, the manager accepted my opinion, praised me, and asked other colleagues to learn from me. I felt particularly happy. This kind of joy was unprecedented. This was my first formal job. It was a blessing to be able to do it well. My hope turned out to be true. Of course, I also have shortcomings. After the manager pointed it out to me, I immediately thought of ways to correct it, so that I could make fewer mistakes in the next work and complete the work better. On the other hand, I realized my shortcomings, no experience, no ability to interact with people, and some things I have never tried before. Without this practice, I would probably not have a foothold in today's society after I left school. Not only knowledge is required, but also some comprehensive qualities such as adaptability and adaptability. It is not enough to just acquire knowledge in school. You should combine theory with practice and apply theory to objective reality to make the knowledge you have learned useful. land. Learning without practice means learning nothing.

As the saying goes: What you get on paper will eventually feel shallow. Failure to apply theory into practice means that learning is not profound, and I have also deeply realized the inadequacy of my own experience, and also realized the shallowness of what I have learned. I believe that this internship will be helpful to my future study and work. . I sincerely thank everyone who has helped me during this period! This experience has been a huge asset for my growth. Chapter 3: How to be a good restaurant waiter

How to be a good restaurant waiter

The reception service in a restaurant is an important part of the service quality of a catering enterprise. Because they are in direct contact with guests, restaurant waiters must keep an eye on all directions and listen to all directions to meet the guests' dietary needs and provide convenience for them to dine in the restaurant. Creating an elegant environment, providing warm and thoughtful services, and creating greater economic benefits for the enterprise are the goals of reception services.

1. Basic requirements for reception services

As a catering company, providing quality services to guests is the key to running a good business. Providing high-quality reception services is the first step. Therefore, restaurant waiters must master the "basic service requirements" of reception services, that is, initiative, enthusiasm, patience, and thoughtfulness. The harmony of "five tones and eleven characters" means: there should be a greeting sound when guests enter the store; a farewell sound when guests leave; a thank you sound when guests praise; an apology sound when the work is insufficient; and a condolence sound when guests are not feeling well. ?Eleven words?: please, you, hello, thank you, sorry, goodbye. At work, we must conscientiously follow the "Basic Requirements for Service" and the "Five Tones and Eleven Characters" and strictly demand ourselves, striving to be an excellent restaurant waiter.

(1) Basic requirements for taking initiative: take the initiative to be a good consultant for guests; take the initiative to serve and follow procedures; take the initiative to meet the special needs of guests for dining.

(2) The basic requirements for enthusiasm: 1. Strangers and acquaintances are equally enthusiastic; 2. Locals and foreigners are equally enthusiastic; 3. Domestic and foreign guests are equally enthusiastic.

(3) Patience: 1. Be patient when answering questions; 2. Be patient when resolving conflicts; 3. Be patient when treating guests. (4) Thoughtful: The service language is thoughtful; the dining service is thoughtful; the service is extraordinary and thoughtful. Serving proactively, enthusiastically, patiently and thoughtfully reflects the lofty ideological realm and good professional ethics of a restaurant waiter. It also reflects the superb service skills of the restaurant waiter, and it can also bring economic benefits to the enterprise and improve the enterprise's profitability. Credibility. Therefore, restaurant waiters must attach great importance to and constantly improve the level of reception services.

2. Requirements for restaurant waiters

(1) Hotel regulations require light makeup to be worn at work

1. A clean and tidy face is the first impression left on guests. key. 2. Wear light makeup. Wash yourself before going to work, especially waitresses. Makeup must be light and natural, and do not wear heavy makeup that may offend guests. Makeup is generally divided into 4 steps: face cleansing, eyebrow makeup, facial makeup, and lip makeup.

(2) Appearance requirements:

Waiters must wear work clothes when working. The requirements are as follows: neat, clean, upright and generous. Wear a name tag when wearing work clothes, usually on the left chest. The requirements for deportment are: a standing posture, a sitting posture, a dignified and steady manner, elegant, natural and graceful, and various actions in service work must comply with the standards.

(3) Warm and courteous service

1. Welcome and guidance

(1) Greeting with a smile? Greet warmly and greet politely (hello, welcome, etc.) )

(2) Actively lead? Lead to the appropriate location

(3) Pull out the chair for the guest

(4) Deliver the menu (5) Pour Delivering tea and water

2. Ordering dishes and drinks

3. Delivering dish orders

4. Serving drinks and serving food

5 , Dining service

6. Checkout and collection

7. See off guests

3. Reception preparation

? Six things to know and three Understand?

Restaurant waiters must achieve "six knowledge and three understanding" when preparing to serve guests. The six kinds of knowledge are: knowing the organizer, knowing the identity of the guest of honor, knowing the opening time and dining standards, knowing the number of tables and people, knowing the flavor and characteristics of the restaurant's operation, knowing the varieties and prices of dishes and drinks served that day; three understandings: understanding Customs, habits, taboos and special needs of guests.

Before opening, do a good job in cleaning, sweep and wipe the floor, doors, windows, lamps, etc. of the restaurant, wipe the tables and chairs clean and place them neatly.

Prepare items for the meal, such as various tableware, wine sets, tea sets, condiments, trays, bottle openers, menus, order menus, drink orders, tablecloths, napkins, small towels, etc. . Check the service site to see that tables and chairs are neatly stacked, table numbers are marked on dining tables, and required items are placed.

Preparation for Chinese food reception service

The restaurant usually provides breakfast, lunch, dinner and night meals. The restaurant is equipped with dining tables of different sizes to accommodate the needs of different numbers of guests. You can eat on-the-go or make a reservation. Restaurants sometimes receive guests continuously. When the first batch of guests have just finished their meal and the table is cleared, they receive the second batch of guests. This is called "table overturning" (a professional term in the catering industry).

1. Pre-meal preparation

Before the restaurant opens, the waiters will line up in front of their posts. The restaurant manager will hold a regular meeting to assign and arrange the work for the day. Follow the service procedures to prepare for the meal. This is the beginning of good service.

2. Environmental preparation

First, ground light is required. Sweep, mop, wax or vacuum the floors.

Second, you need light all around. Wipe door and window glass, stair handrails, and brush away dust from walls, partitions, wardrobes, decorations, etc. Third, tables and chairs must be clean. There should be no greasy or water stains on the tabletop. The table legs, chair backs and chair legs should be wiped clean and checked for looseness and damage. If any, they should be repaired in time.

Fourth, clean the workbench. The workbench should be dry, clean, and free of dust and oil. The entire restaurant is clean and bright with bright windows. Fifth, adjust indoor lighting.

Sixth, indoor screens, decorations, etc. must be arranged.

Seventh, beautify the store for holidays and wedding banquets as needed.

3. Preparation of items

1) Preparation of tableware and supplies. Depending on the type of restaurant, disinfect the required tableware and utensils and stack them in the food preparation room or on the preparation table. The tableware required is: dinner plates, sauce plates, small soup bowls, small spoons, chopsticks, etc. Required utensils include: tablecloths, napkins, small towels, vases, condiment bottles, toothpick holders, ashtrays, ice buckets, hand washing bottles, etc. Required drinking utensils: water glasses, wine glasses, liquor glasses, etc. 2) Preparation of service supplies. Such as various trays, bottle opening tools, napkins, toothpicks, etc.

3) Preparation of alcoholic beverages. Prepare the supplied alcoholic beverages, tea, boiled water, ice, etc.

4) Preparation of menu for the day. Before opening, you should be familiar with the menu, varieties, prices, main ingredients, and auxiliary ingredients of the day. Be aware of the new varieties being promoted that day and the varieties that are not available due to seasonal changes.

5) Mental preparation. In reception services, restaurant waiters must be mentally prepared to deal with various situations. As the saying goes, when the store door opens, customers come from all directions. There are all kinds of people who come to restaurants to dine. Due to their different ages, occupations, statuses, regions, genders, and nationalities, their dining purposes, standards, and requirements are also different. Restaurant waiters must be able to see all directions and listen with their ears. Listen to all directions, pay attention everywhere, be attentive at all times, and be meticulous in everything. Be good at observing and judging customers' eyes, expressions, behavior, and actions. Restaurant waiters should be energetic, focused, smiling, elegant, solemn, and generous. Before taking up a job, you should check yourself in the mirror to see if you meet the requirements. Be prepared in the best mental state before opening.

IV. Napkin folding