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Restaurant waiter work summary

XX is my self-challenge year. I will try my best to correct the shortcomings in the past year and do a good job in the new year. In the past year, I have been caring for the leadership and the enthusiasm of my colleagues. Through my own unremitting efforts. I have achieved certain results in my work, but there are also many shortcomings. Looking back on the past year, the past year may have been lost, sad, successful, and happy, but that is not important. It is the past. We must work hard in the future. There are many people who say that I have changed my personality. I believe. I am really satisfied. There are so many things that are pressing me. I still insist on it. My life and emotions are the same. Although there are no ups and downs, at least I have experienced some ups and downs, sour and bitter, repeated times. Frequent twists and turns, sometimes I really hate me, I have been thinking about what is wrong with me, why is this? I also cheered myself up and down again and again, I was thinking, even without me, the earth would turn around, things should be solved, I don’t want to be weak, coward, fate is in my own hands, I believe tomorrow will be even more Ok, hello, I am good, everyone will be fine.
The work is summarized as follows:
First, training:
1, tray essentials, room delivery process.
2, large, medium and small banquet banquets to help explain the relevant knowledge of running vegetables.
3. Training and supervision of hotel related systems.
4, the safety awareness of the way out.
5. Study the sauce preparation for this class.
Second, management:
1. The superior is a model of the lower level. I have always insisted on setting an example, so my team is very united.
2. I am the same, fair, just, and open to anyone.
3. People-oriented, multi-faceted management of people's personality.
4. In XX, the number of resigned people in the whole year was 23, and the number of resigned people in the XX year was 4, and XX was a relatively stable year.
Third, as my own, responsible for the work of the dish.
1. Responsible for the operation of the sauce in the hall.
2, the corresponding output and control of the dish.
3, the coordination of the vegetable hand.
Fourth, the points of operation.
1. Insufficient manpower, resulting in distortion of the shape of the dishes when busy, can not reflect the essence of the company.
2, due to the prosperity of the country, modern young people are treasures, more and more will not work, more and more spoiled by fathers and mothers, only pursuing money, do not know to empathize for others, do today's true Difficult!
3. Why is it not the reason for recruiting people? This is the biggest problem that must be solved in time.
4. What is compilation, what is development, what is progress, what is improvement, what is management, what is who cares, who is who who maintains, and how to stabilize.
5, look at the superior to understand other people in the same industry.
5. This class is not in place during the year.
1. Some employees' courtesy etiquette and grooming instruments are not in place.
2. Sometimes it does not operate according to relevant standards.
3. Because the logistical part of the staff is too abnormal and unable to communicate, the supervision is not in place.
In short, XX year is based on today as a starting point, new goals, new challenges, continue to work hard in the new year, diligent study, diligent summing up, and finally wish our hotel business is booming and wealthy! I wish all leaders will go forward in the journey of their work, and the smooth running track of life will wish all colleagues to continue to write new glory in the new year!

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