Shikong means restaurant waiter.

Shikong is a term used in the restaurant industry meaning restaurant waiter. This term is commonly used in the domestic catering industry, especially in the southern part of the country. The international standard hotel industry catering does not have the name "floor shihan". Generally called waiters.

Occupational requirements of the catering waiter:

Basic quality: a sense of responsibility and basic professional ethics and good discipline.

Natural conditions: physical health, dignified and generous instrument, gentle character and emotional stability.

Literacy: with high school or tourism vocational high school graduation degree.

Foreign Language Proficiency: Conversational English for elementary restaurant service.

Working experience: 1 year of restaurant work experience and mastery of restaurant service procedures.

Special Requirements: Flexible in handling, quick-eyed and resourceful. Have skillful service techniques.

Working content of catering waiter

1, do a good job of comprehensive hygiene before the meal, do a good job of hygiene in the area of their own responsibility, to ensure that the provision of elegant and clean sanitation environment.

2, obey the foreman arrangement, in accordance with the work procedures and standards to do a good job of all meal preparation: according to the standard change tablecloths, set the table; clean restaurant tables and chairs and turntables. Preparation for the opening of meals: trays, ice buckets, ice bucket holders, thermos flasks, cigarette holders, food and drink orders, soy sauce pots and preparation of wine trolleys and all tableware required for the opening of meals.

3, after the opening of the meal, according to the service procedures and standards for guests to provide quality service: ordering, serving, wine service, checkout. Accurately understand the daily supply of dishes, and work closely with the food handler.

4, try to help guests to solve all kinds of problems in the dining process, if necessary, net guest problems and complaints reflected to the foreman, to seek solutions.

5, after the end of the shift, and the next shift to do a good job of handover and closing work.

6, quickly replenish tableware and countertop supplies, to ensure that the opening of the meal after the neat and hygienic.