6 annual summary reports from the canteen kitchen

6 annual summary reports for the canteen and kitchen staff

Collaborate with each other, work hard, endure hardships, and never tire of trouble. Caring about each other and helping each other enthusiastically in life. In terms of service enthusiasm, he treats the workers as his own children and establishes a good image of foreign primary school employees. The following is the annual summary report information of the canteen and kitchen prepared for everyone to provide reference. You are welcome to read it.

Canteen Kitchen Annual Summary Report 1

For a long time, canteen work has been based on the quality of food hygiene, which is directly related to everyone's life safety and health, and strives to improve A basic view of the physical fitness of workers. Comply with the health work requirements of the Municipal Health Supervision Bureau, conscientiously implement the Food Hygiene Law, further strictly regulate food hygiene management, proceed from the health and safety of workers, maintain the working order of our factory and social stability, solve the worries of bosses and workers, and make Every worker has a healthy body. Specifically, we have done the following work.

1. Establish the idea of ??serving the factory wholeheartedly, and improve the idea of ????all staff being dedicated, hard-working and caring.

I have been working in the canteen and can strictly follow the work concept required by the plan to achieve "four-hearted" service, that is, the staff are attentive, the workers are happy to eat, and the boss is relieved. Develop a scientific meal recipe that workers love to eat. Through the development and learning of activities, canteen staff have developed a vigorous work enthusiasm and a positive, serious and down-to-earth work attitude. They learn from each other in business and learn from each other's strengths. Cooperate with each other at work, work hard, endure hardships, and never tire of trouble. Caring about each other and helping each other enthusiastically in life. In terms of service enthusiasm, he treats the workers as his own children and establishes a good image of foreign primary school employees.

2. Pay attention to food, sanitation, fire protection, and personal safety, and strictly control the purchase of goods?

In order to ensure the safety of workers, ensure the quality of food hygiene, and eliminate all unsafe Hidden danger occurs. We act in strict accordance with the Food Hygiene Law, conscientiously implement food hygiene and safety regulations, formulate a series of safety plans, identify food hygiene and safety responsibility letters with all employees, and establish a food hygiene and fire safety leadership group. We have achieved five levels in our work. ?That is: strict control of purchase channels, inspection and acceptance of items entering the warehouse, standardization of operating procedures, food hygiene and safety, and food storage and storage. At the same time, all staff should be involved, all staff should be supervised, responsibilities should be assigned to each person, inspections should be in place, and detailed records should be kept. Example: When purchasing food, we often go to the market to conduct research and check the delivery boss’s stall to understand the quality of the items. There is also a rotation system for purchasing, allowing everyone to participate and implementing democratic management. We will resolutely boycott and return unqualified food during the acceptance inspection. We will not accept items with substandard quality. We will also strictly register the manufacturer, production date, shelf life, and quality of the items received. In terms of operation, Every process, every place, and every type of tableware is strictly inspected and can only be used if it passes the standard.

In terms of price, we often conduct price surveys in the market, which avoids multiple random quotes from delivery bosses and saves the school a lot of money. When storing food, strictly separate raw and cooked food and seal them with plastic wrap. Strictly control portion sizes so that workers can eat well and be full without wasting any food. In the disinfection of tableware, people should be responsible for checking and recording every day. In order to prevent food poisoning, in addition to strengthening our own operations and inspections, we also prevent others from poisoning, conduct inspections from time to time, and strengthen security. Due to the implementation of the system, the division of labor is clear, the inspections are in place, the work is solid, and the records are detailed, it has been well received in many inspections of the school by superior departments. The canteen also frequently conducts safety inspections to proactively eliminate hidden dangers of water, electricity, and fire safety. It also lays out anti-slip mats for workers in time when it rains, and pays attention to the safekeeping of hot meals and hot soups. Therefore, so far, no unsafe hazard has occurred in the canteen work, and the factory production order is stable.

3. Actively assist various departments to complete their work and provide logistical support for education and teaching.

In order to maintain normal production work, the canteen, in addition to doing a good job in its own department, also actively assists the school in doing other work. In the prevention of influenza diseases, the canteen takes the initiative to prepare influenza medicine for workers and adjusts their meals to enhance workers' physical fitness and immunity, effectively controlling the infection and spread of the disease. When higher-level leadership departments come to the school for inspections and visits, the cafeteria always prepares hospitality items for their convenience. Sometimes due to power outages, accommodation workers have difficulty washing water. The canteen always takes the initiative to find ways to boil water for them without anyone's notice to meet their urgent needs. Because we know the needs of the factory and the boss's requirements, it is our duty to do so. Work.

4. Continuously improve the quality of food to reassure leaders.

In order to truly solve the workers’ worries and ensure that the workers can eat with confidence, happiness and comfort, we organized all employees to research and discuss the workers’ dining recipes, and based on more than a year’s practical experience Observe the daily preferences of workers, innovate recipes, and nutritionally combine three meals, and formulate scientific dining recipes, which are supervised by the society and the boss. In terms of production, we work hard on the taste, color, and shape of the food to ensure that each meal has two meat dishes, one vegetable dish, and one soup with a combination of soft and hard, meat and vegetable, and sweet and light. Try to add as much variety as possible to breakfast so that workers can choose what to eat. In order to ensure the physical development needs of the workers living in the dormitories and to provide them with a variety of meals, all employees overcame various difficulties such as large numbers of people and tight time, and turned small pot dishes into big pot dishes. The food hygiene in the canteen is good. After the leaders saw it through the activities, they were very satisfied with the work in the school canteen? etc. In order to promote the work of the canteen, the canteen, like other departments, made a display board during the factory open day, which was well received. In short, the reason why our canteen can achieve the above points is because all employees can regard the factory as their own home. On the one hand, they all cherish this hard-won job. On the other hand, they all have a heart of love. However, we still have some areas for improvement. Example: It is necessary to further consider workers’ work needs, continuously study and improve workers’ dining recipes, improve nutritional matching, and introduce new dishes. At the same time, we must constantly improve our working methods, pay more attention to and care for the workers, and pay attention to working methods and skills in the meal service, so that the workers can come happy and leave satisfied. Take canteen work to a higher level. Canteen Kitchen Annual Summary Report 2

The completion of my work as a hotel chef in previous years made me realize that there are many areas worth improving in my career. If I don’t pay careful attention, it is easy to overlook the shortcomings. Bask in past accomplishments as a chef. In fact, if you think about it for a while, you should understand that nowadays, only a more comprehensive chef work plan can improve the overall efficiency of the hotel compared with previous years.

The management of chefs in the catering department should be strengthened and apprenticeship training should be done well. Perhaps it is because of my lack of management experience that it is difficult to effectively direct other chefs in daily work. To solve this problem, I should have in-depth communication with the supervisors of other departments and learn more management experience from them, coupled with my own cooking skills. It’s very good. The reason is that the improvement of management level can improve the ability. In addition, the training of chef apprentices also needs the assistance of the hotel’s human resources department to be better completed. After all, the training of apprentices has a great impact on the cooking process. The preparation of ingredients can often produce quite good results, but the initial apprenticeship training system should be more rigorous to enhance the overall cohesion and collective sense of honor of the catering department.

The ingredients provided by the purchasing department should be strictly monitored to ensure the safety of hotel customers. Therefore, on the basis of completing the existing work, I should conduct corresponding inspections on the ingredients sent from the kitchen. Check, especially whether the freshness and quality of the ingredients can meet the hotel's standards. After all, customers who come to the hotel to dine must make their own efforts to be worthy of their consumption. If the ingredients are poor and the customers are disgusted, it will undoubtedly It will have a serious impact on the hotel's image. Therefore, next year's chef work should strengthen the inspection of ingredients and properly manage the stocked parts. In addition, a stricter system must be established for the hygiene status of the freezer. Worthy of the hotel’s training.

Even though the chefs in the catering department performed fairly well, they were unable to achieve a major breakthrough in publicity. In other words, in the eyes of some customers, the relatively high prices of hotel dishes make it unreasonable to spend money here. It is not cost-effective, so next year we should develop new dishes to address this type of problem and make some concessions in terms of price. The main thing is to gradually increase the consumption potential of customers through the research and development of home-cooked dishes to achieve an increase in hotel turnover. But I am Because I am not good at publicity work, I need to work together with employees from other departments. The main reason is that I hope that the chef can take the lead and create a good image for the hotel.

In short, we should not take the work of the hotel chef next year lightly to reflect our own attention. In particular, we should make reasonable plans for the tasks assigned by the leaders to improve the overall capabilities of the catering department. Therefore, I am formulating the plan. In the future, I will invest more energy in the work of the chef to contribute to the increase of hotel turnover. Canteen Chef Annual Summary Report 3

Time flies so fast, and it is almost the end of the year. In the blink of an eye, it has been three months since I took over the canteen. As a canteen, it is naturally inseparable from food. Food is an indispensable part of everyone's life. If we do not eat, it is impossible to survive, so as a unit canteen, this is also very important. As a teacher, I should pay more attention to the diet of the employees and to ensure the physical and mental health of each colleague. Now I will summarize the canteen work during this period as follows

First, as a collective canteen, it is necessary to Strictly implementing food hygiene and safety in Taiwan is a major matter related to the health of every employee. First of all, every canteen staff must undergo a pre-job physical examination every year, and those who fail the physical examination will not be allowed to work. Secondly, we conduct ideological education for staff from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff at work. We must do a good job in food hygiene and tableware washing, second flushing, and third disinfection in our canteen. The work table should be cleaned as needed, and the kitchen should be cleaned once a week. If you find any deficiencies in your work, point them out immediately and order corrections in a timely manner. All staff can do their jobs conscientiously, clarify their responsibilities, perform their duties, obey assignments, and be available on call to ensure the normal operation of employees' work.

The second and August is when I officially took over the canteen. First, I will take inventory and hand over the inventory of goods. Every day, I will go to the kitchen to work and communicate with them in person. I will have a detailed understanding of the needs and deficiencies in the canteen work, and make timely improvements to the shortcomings of the current status quo. For example, the hygiene situation: Due to the continuous reception of several large-scale gatherings some time ago, everyone was physically and mentally exhausted. They were not able to clean the place in a timely and thorough manner, and the items were not arranged neatly, which made the leaders feel dirty and messy about the canteen. , bad impression. In order to adjust the staff's mentality in time and change the current situation, I personally went to the kitchen and took the lead with them to clean the ceiling, walls, stove, steamer, floor, and warehouse. This cleanup was effective, the kitchen has been significantly improved, and the good working environment has changed the leader's impression. Maintaining it is the key. September was a busy month. We received the director of the center and his delegation to study and exchange, and the center came to have dinners with full-time employees. There were more than ten large and small meals.

The meal reception work was completed in a timely, accurate and smooth manner, leaving a good impression on leaders at all levels. At the same time, normal meals for employees are ensured. October in the golden autumn is the harvest season, and it is also the time when autumn vegetables are on the market. In order to reduce the cost of the canteen, a large number of winter vegetables were purchased, such as radishes, Chinese cabbage, potatoes, green onions, etc., and Chinese cabbage and various pickles were pickled. So that employees can eat a variety of foods in winter. At the same time, with the support of the leaders, we spent a week building a winter storage cellar, which effectively ensured the storage of winter vegetables.

Third, it is also very important to keep food in stock. For more than 40 people, they often need to go out to purchase various foods, such as meat, vegetables, eggs, poultry, staple and non-staple food, etc. I personally purchase food that does not have a "quarantine certificate" or a "food hygiene permit" and will not purchase any food that has been stored for a long time or has deteriorated or smelled. I strictly prevent the occurrence of serious food poisoning incidents and ensure that The physical health of every employee. During this period, no intestinal diseases or food poisoning incidents occurred among the people and employees who ate in our canteen. In addition, I also have strict financial discipline. Every purchase must be accepted and accounted in time, ensuring that the funds are earmarked and not spent arbitrarily. Accounts are settled every five days and reimbursements are made every ten days. With the goal of saving, The principle is to achieve high quality and low price. Due to my limited level, I am not proficient enough in canteen management, and there are many things I have not done enough. For example: the loss was 505.8x in the first month, and the loss was 76.2x in the second month. This also confirmed my shortcomings in canteen management. I will increase my efforts in my own management and quality learning in my future work. At the same time, the purchase of food and the loss of items are controlled to ensure that employees can eat cheap and reliable food. In short, the canteen work is gradually becoming normalized and formalized, and the canteen staff are also increasing their efforts to gradually form a team that is dedicated, dedicated, pragmatic, dedicated and cooperative, and all employees are quietly contributing to the development of the cause. Canteen Kitchen Annual Summary Report 4

Looking back on 20x, with the support of all leaders and colleagues, as a chef, I always insist on setting an example, high standards, strict requirements, and unity. Provided customers with exquisite dishes and high-quality services; worked diligently and conscientiously to realize the hotel's economic and social benefits. The specific work of the past year is summarized as follows:

1. Operation:

Under the guidance of all leaders, I brainstormed and formulated a more reasonable business plan. For example: based on customers' consumption psychology, we launch some green foods and wild foods; based on the supply of seasonal raw materials, we launch some dishes with farmhouse characteristics, and also provide guests with seasonal scented tea, etc.

2. Management:

People-oriented, I regularly provide targeted cooking training to employees based on their actual situation, and often encourage them to do their jobs well. Through hard work, the overall quality of employees has been improved, such as paying attention to appearance, abiding by kitchen rules and regulations, and constantly improving their cooking skills. Some employees even started to try to make new dishes by themselves. Now, we have formed a harmonious, high-quality, efficient and innovative team.

3. Quality:

The quality of dishes is the core competitiveness for the survival and development of hotel catering. As the foreman, I lead by example and assist the head chef in strictly controlling the quality of the dishes produced. We have made an ingredient standard and production procedure list for each dish, and strictly follow the standards when cooking to ensure that the color, aroma and taste of each dish are stable; we also carefully listen to the opinions of restaurant staff and guest feedback, Summarize the dish production problems of each meal and promptly analyze the shortcomings of the kitchen to employees in daily meetings; we also frequently add new dishes to ensure that returning customers can taste new flavors every time.

IV. Hygiene:

Strictly implement hygiene regulations, conscientiously do a good job in food hygiene and safety, and grasp all aspects of food processing. According to regulations, each employee must be responsible for their own sanitary area. At the same time, I will conduct irregular inspections.

We use all available forces to ensure food hygiene and safety and prevent customers from getting food poisoning and causing unnecessary consequences.

5. Cost:

While ensuring the quality of dishes, reducing costs and benefiting customers is always an important goal we pursue. As a chef, I have also come up with some new ways to reduce costs. For example: grasp the inventory status, resolutely implement the "first in, first out" principle, and sell raw materials that have been in stock for a long time as soon as possible; develop cost-free dishes and make the remaining raw materials of the main dishes into tray dishes to reduce costs; and also let everyone Each employee knows the unit price of the raw materials they use and estimates the value of the raw materials used daily. This implements cost control to every employee and makes all kitchen employees care about costs, thereby achieving efficiency.

In summary, this year, through the joint efforts of the team, we have achieved remarkable results in kitchen operation and management; in terms of dish innovation, dish quality, cost control, and employee quality improvement, etc. All achieved very high results. Of course, we still have shortcomings. From this incident, I also deeply feel the challenge and innovation of the work I shoulder. In the future, I will definitely lead my team to continue to accept challenges, be brave in innovation, and cook more exquisite dishes.

As we bid farewell to the old and welcome the new, we will continue to strengthen business management, quality and hygiene monitoring and cost control on the basis of 20x. At the same time, we must improve our work ideas, inspect new dishes, and speed up the development of dishes. Innovation, thereby seeking to create better economic and social benefits in 20x.

However, I believe that with the guidance and help of our leaders and colleagues, our team will be able to seize the opportunity, meet the challenge, and move towards a rewarding 20x! Canteen Kitchen Annual Summary Report 5

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Time flies, it is almost the end of the year, and another year has passed in the blink of an eye. Looking back on every day in the past, as a canteen staff, I deeply feel the great responsibility and heavy work pressure. Because the quality of the work I do is likely to affect the physical and mental health of all employees. Therefore, in order to maximize our strengths and avoid weaknesses and do a better job in the future, we now summarize the work over the past year as follows:

1. Work attitude

Since this year, we have done a good job in all aspects The comprehensive life service work should be regarded as the goal of the whole year. We should adhere to the people-oriented principle, care about the lives of employees, and pay close attention to the important aspects of doing good things and practical things for the majority of cadres and employees, so that the employee canteen can truly become a place where cadres and employees are satisfied. In particular, based on the actual situation of the unit, we can insist on educating employees on "Nothing is trivial in life service", "It is our duty to do a good job in reception and serving employees", etc., so that everyone can ideologically realize that doing a good job The importance of their own work, and thus consciously devote themselves to various service tasks. Since this year, all staff in the staff canteen have done their best to do their jobs and have been praised by leaders and employees.

2. Service quality

The work of the staff canteen often involves cadres and employees, involving specific issues such as everyone’s food and drink, and is considered to be a thankless job. In this case, we did not regret that although we had done a lot of work but were not recognized by everyone, we did our best to provide various services. Since the beginning of this year, we have lived up to the expectations of our leaders and cadres and employees. Our leaders have set an example, strengthened management in all aspects, and continued to create good service conditions for everyone, laying a good foundation for gradually moving towards standardized management and quality service work. We While doing a good job in various management aspects, we have also done a lot of work in changing the business model, changing service attitude, and improving service quality. We have always adhered to the people-oriented service concept and adopted a variety of service methods to provide convenience for cadres and employees as much as possible.

3. Types of meals

In terms of dining, we did not stay at the general level of ensuring that cadres and employees can only eat enough. Instead, we strictly followed the requirements of superior leaders. Work harder on service attitude and food quality.

Now, the staff canteen provides three meals a day. Each meal has more than six varieties of staple food and more than four non-staple foods. Each meal comes with two meat dishes and delicious vegetable soup. In order to do this job well, the management, service and cook comrades of the staff canteen think in one place and work hard to provide satisfactory and high-quality services to the cadres and workers wholeheartedly. The staff canteen also formulates weekly recipes and recipes and publishes them to facilitate everyone's supervision.

IV. Sanitary conditions

We take a positive and responsible attitude and conscientiously do a good job in food safety and sanitation. Life service work is complicated, and the most fundamental work requirement is to be responsible for the life, health and safety of the majority of cadres and workers. Therefore, we must conscientiously implement the "Food Hygiene Law", make strengthening food hygiene management and comprehensive life service management in accordance with the law a top priority, include it in an important management agenda, and ensure that responsibilities are assigned to everyone, and we must pay close attention to the implementation and implementation. produce results.

5. Personnel Coordination

Coordination is an important task that runs through all aspects of work, and both affairs and services contain the content of work coordination. First of all, we must coordinate the relationship between superiors and subordinates. We must respect superiors without blindly following them, serve without surrendering, and must not violate principles. You must treat your subordinates with sincerity and affection, do not deceive your superiors and conceal your subordinates, and do not act in a domineering manner. Secondly, we must coordinate internal and external relations, seek support and cooperation from the outside, and seek unity and improvement from the inside. External coordination mainly focuses on mutual cooperation, seeking common ground while reserving differences, avoiding conflicts, and creating a good law enforcement cooperation environment. Internal coordination mainly involves coordinating the relationship between leaders and cadres, between cadres and between cadres, and between oilfield companies and secondary units and affiliated enterprises. On the basis of respecting business authority, we must resolve sticking points, reduce conflicts, unite and collaborate, and exert overall effectiveness. , to achieve the purpose of coordination. Third, coordination must pay attention to methods. We must seek truth from facts and proceed from reality. Be careful not to overgeneralize and miss the forest for the trees. We must coordinate issues based on the desire for unity and seek common ground while reserving minor differences. We must strictly abide by fairness, show no favoritism to each other, and be sincere and public-minded. Do not treat and handle coordination work based on personal feelings or local interests.

VI. Next step work plan

First, we must further understand the importance and necessity of providing comprehensive life services. Strengthening life service work is an important measure for our company to implement the Scientific Outlook on Development, adhere to the people-oriented principle, care about the lives of cadres and employees, and do good things and practical things for cadres and employees. The issue of caring about the lives and services of cadres and workers is, in the final analysis, actually a political issue and a matter of people’s opinions. Therefore, we must deepen and improve our ideological understanding, and transform our ideological understanding into concrete actions. We must do everything possible to create good conditions and further run the staff canteen to facilitate dining for cadres and employees and contribute to the sustainable development of the company. own due contribution. Second, we must continuously strengthen management and do a good job in improving services. In the next step, we must focus on one center, highlight the "two-oriented" policy, achieve three transformations, and achieve four satisfaction rates. Centering around a center means closely focusing on the company's various work goals, closely integrating life service work with the overall development of the company, stabilizing people's hearts with high-quality services, and winning people's hearts with satisfactory services, so as to achieve cohesion and promote development purposes.

Highlighting the policy of "two fores" means striving to serve cadres and workers, doing good things and doing practical things for cadres and workers. Through our efforts, life service work has truly become a bridge and link of mutual trust between company leaders and cadres and employees. To achieve the three transformations, we need to realize changes in ideological models, management methods and work styles, take the satisfaction and dissatisfaction of cadres and workers as the criterion for testing all our management work, and continuously promote all work to a higher level. Reaching the four satisfaction rates means that through our efforts, the service satisfaction rate of the staff canteen will be greatly improved, and the social benefits and economic income of life services will be achieved to achieve a "win-win" actual effect. Of course, although we have made some achievements this year, we are still far away from the requirements of superior leaders and the expectations of cadres and workers. Especially under the new situation of rapid development of the company, our work pace is not big enough.

These need to be continuously improved in the future. In short, the canteen work is becoming increasingly normalized, formalized and high-quality. The canteen staff are also working hard to gradually form a team that loves their job, is dedicated, pragmatic, dedicated and cooperative, working together for the development of the cause. Give silently. Canteen Kitchen Annual Summary Report 6

One year immediately came to a perfect end with the rotation of the earth. During this year, I received training as a national fourth-level public nutritionist. , went to Shanghai and Beijing to communicate with nutritionists from all over the country, and had face-to-face learning with Chinese scientists, and achieved substantial results. In the kitchen, I learned the cooking workflow and basic knowledge of catering from the chefs, and discussed the shortcomings of my work with my colleagues.

In 20x, I took the initiative to communicate with others in my personal communication, and I was also willing to share my inner feelings and thoughts on a certain issue with others. In actual operation, I became familiar with various work processes and work details. There has been a significant improvement in work speed compared to the previous year. While achieving results, it has also brought about some shortcomings at work, such as: lack of the same language in interpersonal relationships, lack of a shining point to attract others, need to pay attention to details at work, and need to be more responsive. further strengthening. In practical operations, it is even more necessary to show courage and courage to break through the original work level. Looking forward to 20x, for individuals, make the following measures to solve the shortcomings of this year's work.

Food and Personal Hygiene

Food safety issues are a topic of concern to the Chinese people at the moment. It is an unshirkable responsibility of a chef to do a good job in food safety and hygiene. In 20x, food hygiene, tableware hygiene, and food storage will be implemented in accordance with certain work requirements. As for the hygiene area in the kitchen, I will take specific measures to keep it neat and clean.

In terms of personal hygiene, we will develop good living habits, cultivate our own physical fitness, and achieve the "four diligences": wash hair frequently, get haircuts frequently, bathe frequently, and cut nails frequently. On this basis, wash your hands and wash your clothes frequently. The positive interaction between personal hygiene and food hygiene can help reduce the risk of food safety problems. Helps improve the image and quality of the department. It will help promote China's food safety to develop on a scientific and healthy path.

Practical operation work

The production of dishes is the top priority of the practical operation work. Ensure that the weight, quantity and quality of the dishes are determined according to the work requirements to ensure smooth delivery. Don't mess around and serve the dishes in the correct order. Make sure not to use too much seasoning but not too much to meet the cooking needs of the chefs. The picking time is controlled within a certain range and can be collected all at once. During large orders, more materials will be collected than usual, and during the off-season, inventory should remain at normal levels. While ensuring that the ingredients meet the needs of the cooking chef, the freshness of the ingredients must be maintained.

Regarding the preparation of dishes, next year I will go deep into the grassroots level to learn some basic cooking techniques, integrate the concepts and knowledge I usually learn, and communicate and share with everyone.

Interpersonal relationships

While studying nutrition this year, I neglected the establishment of good interpersonal relationships. This is my regret at work this year, and this regret will be felt in 20x. be resolved.

In the process of distributing dishes, avoid disagreements with the chefs. Then we must grasp a basic principle in dealing with problems: Solve the problem first, then hold accountable, do not care, do not complain, discover problems in time, and deal with them in time. In terms of interpersonal communication outside of work, make breakthroughs on the original basis and actively establish a good interpersonal communication platform:

Sharing results: I am willing to communicate with everyone on some common topics and share good results. some ingredients. Actively communicate and discuss physical health care.

Hobbies: I will develop the same interests and hobbies as everyone else, such as: singing, traveling, shopping, dressing up, and sports activities.

Outdoor activities: I will communicate and have dinner with everyone, and invite old colleagues to visit my hometown.

The year of 20x was a year of achieving results but also leaving regrets. I achieved the first step to my ideal success: I received the training of teachers and the help of leaders. I will thank them with practical actions and use the knowledge I have learned to solve my own problems. Interpersonal problems are the problems I have left this year.

In 20x, I believe that I will be able to show off my talents. After class, I will actively communicate with the teachers to help everyone solve real-life problems together. I believe that I will perform even better next year and make major breakthroughs based on the original good foundation!

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