what are the three main points of catering service?

The catering service level mainly includes etiquette, service attitude and gfd. 1. Courtesy. ?

A, courtesy, courtesy is expressed in language, that is, politeness, elegant and modest speech. Be respectful and courteous, pay attention to language art, keep a happy mood, use appropriate honorifics and greetings according to different objects, and use address accurately to answer questions accurately and concisely, and do not leave your mouth without saying "thank you". ?

B, etiquette, courtesy is manifested in behavior, that is, according to different occasions, actions should conform to the rules, manners should be generous, supercilious, natural, correct appearance, appearance, work clothes should be clean and tidy, giving people a beautiful, generous and comfortable feeling.

2. service attitude?

in the process of catering service, we should do the following to show a good service attitude:

A, smile, say hello, and preferably repeat the names of the guests? B, take the initiative to approach the guests, but keep a proper distance? C, reserved, calm, and not in a hurry under any circumstances?

D, when meeting guests, it is best to ask them to fill in the guest comments section. If it turns out that we are wrong, we should apologize to the guests immediately and correct them. ?

E, when the guest makes unreasonable demands or the guest is wrong, patiently explain to the guest.

F, in terms of time and methods, it is convenient for guests everywhere, and efforts are made in details,

which makes guests feel considerate in service. ?

G, resolutely obey the arrangement and transfer of the boss's leadership at work, and do it according to the meaning of the superior. Never have dissatisfaction with the superior, and never have opposition and negative mentality towards the boss at any time.

H, in the work and study, consciously abide by the rules and regulations, do not need to be reminded by others, consciously help others after doing their job, do not dispute, do not haggle over every ounce, do a good job for the same goal, and make the best efforts. Be active, enthusiastic, patient and courteous in the process of work operation. ?

3, gfd, behavior. A. gfd:?

The good or bad of gfd directly affects the image of the restaurant, so every employee should pay attention to his personal gfd, and his hair should be clean and tidy, not over his eyes in front but over his shoulders in the back; Men don't have beards, clean faces, long nails, no nail polish and keep them clean. The clothes are clean, the buttons are complete, and they are kept intact. The badge is put on the left chest and kept clean. Men wear black socks, and women can only wear flesh-colored socks, and they are kept unbroken. When standing guard, their hands naturally relax and droop and cross in front (hands follow the principle of men's left and women's right). The gfd requirements of the waiter are as follows:?

① natural expression, smiling, dignified and steady; ?

② keep the work clothes clean and tidy, without wrinkles, and wear the work badge as required;

③ Work shoes and socks must be in the color specified by the company;

④ clean and tidy hair, wearing the uniform headdress of the company; Baidu?

⑤ Cut your nails frequently and don't polish them; ?

⑥ For cosmetics that smell from time to time, ladies should wear light makeup; ⑦ No extra jewelry.