Who gave me a summary of the week s work in a fast food restaurant, I am in a hurry, and it is OK to

The work summary is easy to write, that is, let your leaders understand you and reflect the value of your work. So write a couple of points:

1. What have you done, be concise and to the point.

2. Which of these things need to be solved with your personal skills, or need your personal brain to solve, so that the leader can see that you are working with your heart and brain, even if there is no problem, you must write about the difficult problems encountered, and then solve them through your efforts, without bringing burden to the company or what benefits are brought.

3. Through the work, your understanding of the position and the work.

4. What abilities do you need to improve or what knowledge do you need to supplement in the future work, and you have begun to do and learn.

5. Bosses like people who are spontaneous and spontaneous, not people who push and push. So, if you don't have a job assigned to you but you do your job, you have to be prepared for it.

That's pretty much the time you write.

You can look for similar work summaries on the Internet and refer to other people's writings.

How to write a summary of your work.

1) Basic information.

1 The summary must have an overview and description of the situation, some of which are relatively simple, and some of which are more detailed. This part mainly analyzes the subjective and objective conditions of work, favorable and unfavorable conditions, as well as the working environment and foundation.

2 Lessons learned. Having done something, there will always be experiences and lessons. In order to facilitate future work, it is necessary to analyze, study, generalize, and concentrate the experiences and lessons learned from past work, and to raise the level of theory to understand.

3 Future Plans. According to the tasks and requirements of the future work, we should draw on the experience and lessons of the previous period, clarify the direction of efforts, and propose improvement measures.

2) Write a good summary of the issues that need attention.

1 Take full possession of the materials before summarizing. It is best to listen to the opinions of all quarters through different forms, understand the situation, or put forward the ideas and intentions of the summing up, and consult with the cadres and the masses in all quarters. We must avoid the way in which the leaders put forward their views and go to the masses to find facts.

2. We must seek truth from facts, do not exaggerate our achievements, do not narrow our shortcomings, and do not deceive. This is the basis for analysis and drawing lessons.

3 Be organized. The summary is written for people to read, and if it is not well organized, people will not be able to read it, and even if they read it, they will not know why, so the purpose of the summary will not be achieved.

4 Be well-cut and detailed. Materials are essential and phenomenal; There are important and secondary, and when writing, we should remove the essence from the details. The questions in the summary should be divided into priority and detail, and the details should be detailed, and the details should be omitted.

5. The specific writing of the summary can be discussed first, and then the first draft will be written by a special person, and then discussed and revised. It is best to have the main person in charge write the pen, or personally lead the discussion, drafting, and revision.

Time management: One staff member on duty in the kitchen and one in the front hall every day, who will go to work on time according to the specified time. Other personnel shall go to work at a time specified separately. The person in charge of the restaurant should inform the person in charge of the restaurant at the appropriate time about the activities outside of working hours.

Restaurants are fully responsible for their growth. Attendance management is managed and recorded by the head of the front office, or it may be published. If there is something to do, you must ask for leave in advance and get the approval of the manager.

Task management. The head chef of the restaurant fully reports to the manager. The foreman in the front office is accountable to the manager.

In principle, the working hours of the relevant personnel are unconditionally subject to management, and if there are opinions, they will respond through appropriate channels afterwards. The personnel on duty should make the basic preparations of the department before officially going to work. Check the implementation of the work links that are not in place.

The waiter should prepare the water needed in the hot and cold water heater and boil the water in advance. The store is responsible for filling up the drinks in the cold drink machine. The person in charge of the front office is responsible for preparing the mineral water for the day.

The waiter should prepare all the reception preparations in the room before the official work, and organize the cleaning of the outdoor hygiene (at least twice a day) after the foreman checks the indoor preparations after the official work. The waiter implements a cooperative division of labor system. The table is contracted to people and rotated.

In terms of hygiene, it is necessary to be "spotless" - the dining table and chairs are clean from top to bottom without stains; Supplies should be carefully cleaned to ensure that they are in good condition, clean and as new. The items should be placed in a proper position and order. The waiter should do a good job of other tasks assigned by the restaurant, including skewering the allocated meat skewers before the reception in the morning and afternoon every day).

When you don't have a work task, you can't gather in a group to make small talk. No private use of the entertainment equipment in the restaurant is permitted. The foreman is responsible for the management and debugging of the entertainment equipment during working hours, and other personnel are not allowed to use and change it casually.

Service Specification—Service tenet 1People-oriented:

Treat the guest as God. For loved ones. anxious about the urgency of the guests; Think about what your guests think and be intimate.

Wholehearted. Service with a smile. 2.

Comprehensive, full-staff, full-service service; Try to meet the various needs of the guests, even if the conditions do not allow, do not refuse, to explain the situation tactfully and ask the manager before replying. From seeing the guests to sending the guests out of the car, the implementation of the whole process of considerate and meticulous service and care, and at the same time requires each employee of the restaurant to divide the division of labor and not divide the family, all staff to participate in the service of the guests, to meet the guests to take the initiative to greet and greet, greetings, and find that there is a problem in a certain link to take the initiative to help and report in time. 3.

Small restaurant, big service; Start from every detail, and see the truth in the subtleties. The relationship is considerate of the various needs of the guests, and establishes their own service characteristics on the basis of standardized services. 4.

Equal service: do not judge people by appearance, do not take people by wealth, do not take people by vegetables, and do not treat everyone equally. If there is a difference, it is only limited to the different requirements of different guests, so that each guest is happy to come and return satisfied.

5.Implement smile service, intimate service, two-hand service, close service, bending service, and meticulous service. 6.

Familiar with the store's promotional materials, service characteristics, food characteristics, varieties, prices and preferential activities, so as to be proficient, timely and accurate publicity and use.

Time always goes in such a hurry, and in the blink of an eye, 2015 has quietly slipped away from our fingers. Looking back at the journey traveled in the past year, there are too many emotions.

The company has achieved brilliant results in 2015, which is inseparable from the hard work of leaders and employees. Therefore, the responsibility of the restaurant department is also more significant, and as a restaurant staff, it is the responsibility to do your part.

First of all, do a good job in the hygiene of the restaurant, insist on a dust every day, leave no dead ends, and create a neat and clean dining environment for everyone.

Secondly, do a good job in the disinfection of tableware, regularly classify and disinfect tableware, and update the broken and dilapidated tableware in a timely manner.

Again, serve with a smile and greet the dining staff with a warm and sincere smile.

Finally, listen carefully to the feedback, and make corrections and improvements in a timely manner.

The above points are my regular summary of my work in 2015. For the deficiencies, in the new year, I will definitely strive to improve and strive to do my job better.

Teach you the easiest way, that is, to write from the aspects of morality, ability, diligence and performance. Finally, write about the direction of next year's efforts.

Now the waiters have to write a summary, hey......I can't live.