餐飲英文自我評(píng)價(jià)服務(wù)員
餐飲英文自我評(píng)價(jià)服務(wù)員
僅僅由別人的評(píng)價(jià)來判定自己是不全面的，當(dāng)自己也沉淀下來，窺探自己的內(nèi)心，寫下自己的自我評(píng)價(jià)，這樣才可以不斷進(jìn)步。但是自我評(píng)價(jià)要怎么寫呢?下面是學(xué)習(xí)啦小編為大家?guī)聿惋嬘⑽淖晕以u(píng)價(jià)服務(wù)員，相信對(duì)你會(huì)有幫助的。
餐飲英文自我評(píng)價(jià)服務(wù)員篇一
The new year is approaching, the past year may have lost, sad, successful, happy, but it does not matter, is the past, and we work harder, tomorrow will be better. A lot of people say I have changed, I believe. I am really unhappy, there are a lot of things pressing me, my life, emotions are a mess, although no ups and downs, at least through some ups and downs, ups and downs, again and again twists and turns and difficulties, and sometimes I really Of Huai Ning I, I have been thinking what I was wrong, why is it so? I do not want to do the weak, coward, the fate lies in their own hands, I believe that tomorrow will be the same, I do not want to do the same, Better, hello, I'm good, everyone will be good. I have learned so much, I am now very good, have a job, have the courage, have you all, I care about you, everyone around me, we will always be friends, people say, every family Have this difficult to read, you also have your experience, speak out let us share, we learn from each other, with progress, the future belongs to us. On next year, my plan is:
1, do a good job every day of every job.
2, conscientiously study warehouse knowledge, try to test promotion.
3, the use of rest time for computer training.
4, more learning other things, enrich themselves. Finally, I hope everyone to the next year, have embarked on a new level, a higher level, thank you! I wish you a smooth declaration! Thank you!
餐飲英文自我評(píng)價(jià)服務(wù)員篇二
20 × × is my self-challenging year, I will try to correct the deficiencies in the past year's work, to do a good job in the new year, the leadership of the past year in the care and enthusiasm of colleagues to help, through their own Unremitting efforts, at work has made some achievements, but there are also many deficiencies. Looking back over the past year, the past year may have lost, sad, successful, happy, but it does not matter, is the past, we have to work in the future, a lot of people say that my personality change I believe. I am really satisfied, there are a lot of things pressing me, I still persist, my life, emotions are the same as on, although there is no ups and downs, at least through some ups and downs, ups and downs, time and time again Twists and turns and difficulties, and sometimes I really Huai Ning I, I have been thinking what I was wrong, and why so? I do not want to do the weak, coward, the fate lies in their own hands, I believe that tomorrow will be more, I think, even if not me, like the earth according to turn, things like to solve, Well, hello, I am good, everyone will be good. The work will now sum up the essay
First, the training: 1, tray essentials, room delivery process. 2, large, medium and small banquet to help run the various departments related knowledge to explain. 3, hotel-related system training and supervision.4, the way out of food safety awareness. 5, the team to learn the production of sauces.
Second, the management: 1, the higher level is a model, I have always insisted on setting an example, so my team is very united. 2, I am the same as anyone, fair, just, open work. 3, people-oriented, people and the character of the various management methods. 4,20 × × Year-round number of people leaving the annual 23, 20 × × Year-round number of people leaving the year 4, 20 × × is a relatively stable year.
Third, as I, responsible for food work. 1, responsible for the operation of the sauce surface. 2, pass the corresponding output and control of vegetables. 3, pass the coordination of staffing.
Fourth, the operational aspects. 1, lack of manpower, busy shape distortion caused by dishes, can not reflect the essence of the company. 2, due to the country's prosperity, leading to modern young people are babies, more and more will not work, more and more spoiled by parents, only Reason, what is who control who, who is who for whom to maintain, how can we stabilize. 5, look at the higher level to understand the other hand with the industry staffing preparation.
Fifth, the team did not place in place this year. 1, part of the staff courtesy etiquette, appearance instrument is not in place. 2, sometimes not according to the relevant standard operation. 3, because the logistics part of the staff thought too abnormal, unable to communicate, leading to supervision is not in place. In short, 2011 is based on today as a starting point, new goals, new challenges, in the new year to continue to work hard, diligent study, ground summary, and finally wish our hotel business is booming, Caiyuanguangjin! I wish all the leaders in the work of the journey to move forward, the life of the runway smooth, I wish my colleagues in the new year to write a new glory in life.
餐飲英文自我評(píng)價(jià)服務(wù)員篇三
From the food and waitress, change I think dry food waitress is no future negative thoughts; set up a dry line, love line of thought, know whether a person does something, not in what kind of occupation, but rather whether he To do their best to do the work. I have the will to work and correct my attitude to work; know the quality of the success of the waiter, so as to enhance my sense of business, determined not to do, to do an ideal, moral, knowledge, Disciplined qualified attendant
I learned the principles of service guests; service guests procedures; services in the work of the rules; banquet out of the program; tray skills and the pace of end-care walking; paving, put the attention of Taiwan; change the focus of ashtrays; , Write the menu, cancel the dishes of the notes and the skills of selling dishes; pour the basic methods of wine, procedures and the general knowledge of wine; handle complaints and services to respond to unexpected incidents; restaurant opening preparations and closing Precautions and a variety of services etiquette, food hygiene knowledge, fire knowledge and so on. So I became a good waiter laid the foundation.
In this part-time work in the waiter I summed up as a good waiter to have.
Love your job: When you love your job, you will be happier and easier to do your job. We want to make people eating healthy, energy and good service. You will be able to do extraordinary work extraordinary.The business people most in need of love is the work of people.
Quickly familiarize yourself with working standards and methods: For your business and yourself to win in the fierce competition, we must be able to work as quickly as possible and do our job to improve efficiency.
To have the spirit of hard work: food and beverage work is mainly on hand work, usually not too heavy, do more and will not be tired. So we have to do leg, ground, hand ground, heart. Take the initiative to work, take the initiative to find work. A groundless world difficult to say the saying goes a very deep truth, as long as you diligent success of the door to open for you.
Self-confidence is the most important thing compared to money, power, background, self-confidence can help people remove obstacles, overcome various difficulties, believe that they are the best.
To learn to be a man: life is to do a dedicated, grateful, helpful, talk about professional ethics, sincere life, work seriously, the cause will be more successful
Responsibility: that is, the interests of the company as the most important, responsible for their jobs; is responsible for the guests, to provide quality products and services; is respect, even if no one to supervise you, you will seriously do a good job, This is the performance of responsibility. Fairness in the face of unfair work: There is no absolute in the work of fairness, in front of those who work, the opportunity is always equal. Without a certain setback capacity, in the future how to stir up the beam.
Team: to play team spirit is the pursuit of the same business, catering business by a variety of division of labor, the team members need to cooperate. Teamwork, co-operation of employees and businesses are more successful.
The part-time experience to me is very profound, I think we do every thing is a little bit of progress every day: sand into the tower, add up, many successful is the accumulation of a little bit small and Chengdaof. Innovation every day a little bit, is to lead; a little bit more every day, is in the harvest; a little progress every day is to success.
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