How to write the waiter's year-end summary of 7 selected articles?

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Time has passed through our fingers, and we are ready to bid farewell to this year. We need to summarize and review the work in the next year. By summing up our annual work, we can effectively realize our own shortcomings. What aspects should the post annual work summary be written from? After receiving the payment, I will present the waiter's year-end summary for you. I suggest you collect this page and this website for subsequent reading!

During this year, xx Hotel has undergone great changes under the joint operation of xx Company and xx Company. Shareholders of the two companies have invested a lot of money to update and transform some hotel facilities. The third floor, abandoned for many years, was officially opened after renovation, which made up for the vacancy of hotel entertainment projects to some extent and made the hotel service projects more perfect. In view of the odor problem in the guest room, the ventilation problem was fundamentally solved by opening the window, and the old TV in the guest room was uniformly updated, which brought vitality and hope to the hotel.

With the renewal of hotel equipment, the improvement of service items and the further improvement of staff service level, xx Hotel won the second place in the history of 200x star rating and gained a high reputation in the hotel industry. These are the effective management of store-level leaders and the efforts of hotel employees. Therefore, the hotel pays more attention to the spiritual civilization construction of employees, creates a good living space for employees, transforms the laundry room of the hotel into a spacious staff dining room and a dual-purpose room for staff activities, increases entertainment items such as table tennis, table tennis tables, chess and cards, and conducts various competitions many times, which not only enhances the physical quality of employees, but also enriches their spare time life. The hotel also installed solar hot water in the staff dormitory to solve the problem of bathing for employees in winter.

How to write the waiter's year-end summary (Chapter II) How time flies! In the blink of an eye, the year 20XX is coming to an end. Looking back on the work in the past year, it can be said that it was "ups and downs and * * *".

20XX, x, x, I just graduated from campus. I came to the big city of xx to find my own job and go for a walk. Finally, I came to xxx Hotel and became a member of the catering department.

The following is a summary of my work as a restaurant waiter:

First of all, do a good job.

1. Can quickly adapt to the post work, get along well with colleagues, complete the corresponding guest reception, and have strong learning ability.

2. Be able to communicate with guests and ask them to fill in the "guest feedback form" to help us improve the service quality and service level. For example, carefully record which guest likes which dish? Which guest has any special requirements for dishes? Which guests like what kind of drinks and so on.

3. Can seriously complete the work assigned by the foreman.

If you don't know, you will ask your colleagues or leaders in time. I will consult my colleagues or leaders when I encounter something that I can't do in customer service.

4. Be able to correctly understand and treat your own mistakes, dare to admit them when you make mistakes, and correct them when you know them.

You can take the initiative to learn the skills of related services from other colleagues. Improve your level.

6. Do things carefully. I will do my job carefully.

7. Be able to lead newcomers well, let them master relevant service knowledge as soon as possible, and independently complete a customer reception.

Second, the shortcomings.

1. Not bold and flexible enough. In the event of an emergency, they will not be flexible and will only blindly seek help from others.

2. Lack of teamwork ability. When cooperating with others to complete customer reception, they will not cooperate with their colleagues tacitly, but will only go it alone.

3. The communication with the guests is not generous enough, and the speech is not neat enough.

In the new year, I will try my best to improve and do my work better.

How to write the waiter's year-end summary (Chapter III) I was appointed as the head of the housekeeping department of Sherry Hotel by the relevant leaders. During the three-day trial, I found the following problems:

First, health management.

1, when cleaning the guest room bathroom, do not follow the standard operation, and wipe the bathroom floor with a bath towel.

2. Screw the dirty water on the rag onto the carpet at will.

3. When cleaning the room, the garbage was not operated according to the standard, so it was conveniently placed directly on the stairs of the guest passage, causing dirty water to flow to the floor.

4. The motor room next to the warehouse is messy.

5. Housekeepers occupy hotel resources at will, and randomly pile the collected wastes in the stairwell, covering an area of about 7 square meters. It's like a temporary waste station.

6. The door head, door panel and ground wire are stained with dust.

7. The personal belongings in the linen room on duty are messy and the sanitary condition is not good.

8. The guest room "Mahjong" was not cleaned and disinfected.

Second, the room attendant quality training, business operation:

1. Talking loudly and making personal calls during working hours will affect guests' rest.

2, consumables, cleaning supplies, improper use, poor dosage control, resulting in unnecessary consumption.

3, poor mental state during the shift, generally complaining about physical discomfort, headache, dizziness, upset.

4. The wardrobe door panel is not clean and there is floating dust.

5. The bed stack is asymmetrical and unqualified.

According to the regulations, the mouthwash cups in some rooms are not covered with paper. Careless work.

7. The vacuum cleaner did not follow the work car, and the work car was not put in place, blocking the door of the guest room and failing to meet the standard.

8. There are black spots and sundries on the carpet, so you can't insist on vacuuming every day.

9, work attitude is not correct, do not obey the superior leadership, work shuffle, complain too much, and even deliberately contradict.

10, rude to superior leaders, making irresponsible remarks, conspiring to exclude dissidents, and the circumstances are serious.

Third, summary:

Take the initiative in your work, and then you can bring quality service to your guests. Thoughtful service and clean and tidy rooms can gain a good reputation from guests. Therefore, we should standardize the operation. Improve the professional level of service personnel and coordinate the formulation of reward and punishment measures; Establish employee reward system. The purpose of the reward; We should not only satisfy employees mentally and materially, but also motivate employees to work hard.

Establish employee disciplinary system; The purpose of punishment; It is necessary not only to urge employees to meet work standards, but also to ensure the common interests and long-term interests of hotels and employees.

I was recommended by the relevant leaders as the head of the housekeeping department of Sherry Hotel. During the three-day trial, I found the following problems:

First, health management.

1, when cleaning the guest room bathroom, do not follow the standard operation, and wipe the bathroom floor with a bath towel.

2. Screw the dirty water on the rag onto the carpet at will.

3. When cleaning the room, the garbage was not operated according to the standard, so it was conveniently placed directly on the stairs of the guest passage, causing dirty water to flow to the floor.

4. The motor room next to the warehouse is messy.

5. Housekeepers occupy hotel resources at will, and randomly pile the collected wastes in the stairwell, covering an area of about 7 square meters. It's like a temporary waste station.

6. The door head, door panel and ground wire are stained with dust.

7. The personal belongings in the linen room on duty are messy and the sanitary condition is not good.

8. The guest room "Mahjong" was not cleaned and disinfected.

Second, the room attendant quality training, business operation:

1. Talking loudly and making personal calls during working hours will affect guests' rest.

2, consumables, cleaning supplies, improper use, poor dosage control, resulting in unnecessary consumption.

3, poor mental state during the shift, generally complaining about physical discomfort, headache, dizziness, upset.

4. The wardrobe door panel is not clean and there is floating dust.

5. The bed stack is asymmetrical and unqualified.

According to the regulations, the mouthwash cups in some rooms are not covered with paper. Careless work.

7. The vacuum cleaner did not follow the work car, and the work car was not put in place, blocking the door of the guest room and failing to meet the standard.

8. There are black spots and sundries on the carpet, so you can't insist on vacuuming every day.

9, work attitude is not correct, do not obey the superior leadership, work shuffle, complain too much, and even deliberately contradict.

10, rude to superior leaders, making irresponsible remarks, conspiring to exclude dissidents, and the circumstances are serious.

Third, summary:

Take the initiative in your work, and then you can bring quality service to your guests. Thoughtful service and clean and tidy rooms can gain a good reputation from guests. Therefore, we should standardize the operation. Improve the professional level of service personnel and coordinate the formulation of reward and punishment measures; Establish employee reward system. The purpose of the reward; We should not only satisfy employees mentally and materially, but also motivate employees to work hard.

Establish employee disciplinary system; The purpose of punishment; It is necessary not only to urge employees to meet work standards, but also to ensure the common interests and long-term interests of hotels and employees.

How to write the waiter's year-end summary (article 4) As the saying goes, "360 lines will win the championship". In reality, there is no distinction between high and low in all walks of life. If there is, it also depends on whether our mentality, thoughts and behaviors are noble or humble, and has nothing to do with our profession. At the same time, there is no difference between ordinary and extraordinary. The so-called ordinary and extraordinary depends on how we do it or not, not what ordinary and extraordinary jobs and occupations we think there are in this world. I am an employee of a restaurant, and I want to be extraordinary in an ordinary position. The following is a summary of my personal work in 20XX.

Know how to smile, be good at smiling. Nowadays, smiling has become an indispensable professional quality in all walks of life, especially in the service field. Smile is a world language without translation. It conveys a kind, friendly and pleasant message. Smiling is not difficult, but it can produce infinite charm. The beneficiary becomes rich, but the giver does not become poor. It is fleeting, but it often leaves a permanent memory. At work, I will make a smile my business card and make diners feel like spring breeze people.

Diligence is a good training, and one point of hard work is one point of talent. Only by studying hard can we achieve better results. Diligence means working hard, that is, working hard and paying more than others. Speed is efficiency. A great writer in ancient China once said: "Industry is good at diligence, but it is wasted on pleasure, and behavior is destroyed by thinking." The prosperity of our motherland is inseparable from the hard work of the people. In the past, people were always self-centered, which made China have a shame for hundreds of years. Now, diligence makes China step by step towards prosperity. The country is like this, and so are we. As a waiter, I have to work hundreds of times harder than ordinary people to create a more comfortable dining environment!

Thoughtfulness is the basis and the most important way to treat guests. Since you are thoughtful, you should take the initiative to do a good job in service, be good at observation, know how to put yourself in the other's shoes, surprise guests and provide advanced services. In the future work, I will, as always, make the diners feel at home, think about what the guests think and worry about what the guests are anxious about.

Maintain a strong psychological quality. Can maintain a good psychological and mental state, be favored but not arrogant, be humiliated but not humble, and calmly deal with it.

Being a waiter in a restaurant is actually very easy and simple. In every bustling and noisy city, in the catering industry, there are too many roles for waiters. However, few people can really understand the meaning of "service" and do it by their own efforts. Why? There is a simple reason. It can be said that almost all people, when working as waiters, have a coping attitude rather than taking the initiative to do it. Always like to be lazy and avoid many opportunities to provide services to others. They always think their actions are wise, and they are much smarter than those who only know how to work! As everyone knows, this kind of practice and behavior is precisely the most stupid. Because, they have missed many opportunities for their continuous growth. To sum up, I just don't understand the true meaning of "bearing the burden". A truly competent waiter should not only have superficial work-related knowledge, but also strengthen internal and ideological construction and improve his self-cultivation.

In reality, all walks of life are stages to show themselves, no matter where they are or what their income is. Each of us is like a drop of water in a basin. A drop of water can evaporate instantly, and only when it is attached to a basin of water can it last for a long time. Because each of us has our own life, I will do better, try to make myself extraordinary in my ordinary post, and be proud of me tomorrow!

How to write the waiter's year-end summary (Chapter 5) 20xx is a year of self-challenge. I will try my best to correct the shortcomings in my work in the past year and do a good job in the new year. In the past year, with the care of the leaders and the enthusiastic help of my colleagues, I have made some achievements in my work through my unremitting efforts, but there are also many shortcomings. Looking back on the past year, there may be loss, sadness, success and happiness in the past year, but these are not important. It's over. What we should strive for is the future. Many people say that my personality has changed, I believe it. I'm really satisfied. There are many things weighing on me, but I still insist. My life and feelings are the same. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs again and again, twists and turns and difficulties. Sometimes I really cherish myself. I've been thinking about what I did wrong and why? I also cheered myself up again and again and stood up again and again. I'm thinking that even without me, the earth will turn and things will be solved. I don't want to be a weak person or a coward. My destiny is in my own hands I believe tomorrow will be better. Hello, I'm fine, and everyone is fine.

The work is summarized as follows:

One. Training:

1, tray essentials, food delivery process.

2, large, medium and small banquet departments to help explain the relevant knowledge of vegetable management.

3. Training and supervision of hotel related systems.

4. Safety awareness related to food delivery.

5. Learn how to make sauce for this team.

Second, management:

1, the superior is the role model of the subordinate, and I always insist on setting an example, so my team is very United.

I do things fairly, justly and openly, just like anyone else.

3, people-oriented, multi-faceted management of people's personality.

4. Twenty-three people left their jobs in XX and four people left their jobs in XX, which was a relatively stable year.

Third, as myself, I am responsible for delivering food.

1, responsible for the operation of noodle sauce.

5 copies of restaurant waiter's work summary (recommended)

2. The corresponding output and control of food distribution.

3. Coordination of food delivery personnel.

Fourth, some key points in the operation.

1, the shortage of manpower causes the dishes to be busy and deformed, which cannot reflect the essence of our company.

Due to the prosperity of the country, modern young people are all treasures, their working ability is getting worse and worse, and they are increasingly spoiled by their parents. They only pursue money and don't know how to put themselves in others' shoes. It's really hard for me today!

3. Why not recruit people? This is the biggest problem that must be solved in time.

4, what is establishment, what is development, what is progress, what is improvement, what is management, who is responsible for who, who maintains who, how to stabilize.

5. I hope the superior can understand the equipment of other food delivery personnel in the same industry.

5. The team was not in place this year.

1. Some employees are impolite and gfd is not in place.

2, sometimes not according to the relevant standards.

3. Due to the abnormal thinking of some logistics personnel, they can't communicate, resulting in poor supervision.

In a word, the year of 20xx starts from today, with new goals and new challenges. In the new year, we will continue to work hard, study hard and sum up diligently. Finally, I wish our hotel a prosperous business and rich financial resources! I wish all the leaders go forward bravely on the journey of work and smooth sailing on the runway of life. I wish all my colleagues continued to write new glories in life in the new year!

As an ordinary catering waiter working in a hotel, my job is very simple, that is, take good care of the guests, and most people can do it well. I'm not smart, but I'm doing well in my post. I know my ability is not strong, so I've been thinking that only by making continuous efforts can I get better results.

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 a constant speaking speed, and always remain calm and polite. Words expressing respect and modesty can often ease the tone, such as "you, please, I'm sorry, if, can" and so on. 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. In my opinion, as a restaurant waiter, you should have at least the following service abilities:

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, with oral expression language, in order to create an expression atmosphere that guests can easily accept and satisfy.

Second, communicative competence.

Restaurants are places where a lot of interpersonal communication takes place. Every waiter has extensive contact with colleagues, superiors and subordinates, especially a large number of guests every day, and will have various interactive relationships with guests based on service. Properly handling these relationships will make guests feel respected, valued and treated well. The acquisition of this feeling will play an inestimable role in the sustained prosperity of the business and the promotion and dissemination of corporate brands. Good communication skills are an important basis for waiters to achieve these goals.

Third, observation ability.

The service personnel provide three kinds of services for the guests. The first is the customer's very clear service needs. As long as they have skilled service skills, it is usually 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 in a restaurant and prepares to eat, the waiter should quickly pour tea for the guest and put away paper towels or towels; In the lobby, whenever a guest comes in with a lot of luggage, 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 guests' thoughts and provide services in time and properly before guests speak.

Fourth, memory.

During the service, guests often ask the waiter some questions, such as hotel service items, star rating, service facilities, special dishes, prices of tobacco, alcohol, tea and snacks, or urban transportation and tourism. At this time, waiters should learn from their own experience.

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 lag 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 in a later time. If the service requested by the guests is delayed or dissatisfied due to being forgotten, it will have a bad influence on the image of the hotel.

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 if the responsibility lies with 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.

For this goal, I will work hard. But what I have to do now is to do my job well, and I believe I will do better in the coming year!

How to write a waiter's year-end summary (Chapter 7) 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 those who are destined to see it can benefit from it.

1. Paying the bill at the front desk can save a lot of unnecessary time. Save time and opportunity costs such as reporting errors.

2. Always appear in front of your boss. Only when you often appear in front of your boss, can you get acquainted with your boss quickly, and your boss will teach you more about making cold drinks.

When there are no guests, you must communicate with people in the store more than reading magazines alone in the corner. Young people should be full of 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 xxx 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 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, please update the menu content in your mind in time.

8. Be sure to keep a modest attitude, remember that all 360 lines are learned and keep learning.