Six operational skills of waiters:

Tray

Pour drinks

Set the table

Fold napkins

Serve food

Divide dishes

Six specific skills of waiters:

Tray: Choose the tray reasonably according to the purpose, wipe the bottom and surface of the tray, and preferably use rubber pads to prevent slipping. Generally, the loading is heavy and tall in the inner file; Light things and low things are in the outer stalls, the items that come to the table first are in the front, and the items that come to the table later are in the bottom and behind.

pour the wine: hold the bottom half of the bottle in your right hand, and the logo will be displayed to the guests. The bottle mouth should be 2 cm apart without a glass. It is advisable to fill Chinese food with eight points to show respect. When pouring a moderate amount of alcohol, don't suddenly lift the bottle body, but stop for a while, and rotate the bottle body to lift the bottle mouth, so that the last drop of wine is evenly distributed on the edge of the bottle mouth with the rotation of the bottle body, so as to avoid the water droplets from spilling on the tablecloth or guests. If the pouring speed is controlled, the amount of alcohol in the bottle will be reduced, and the flow rate will be faster, which is easy to overflow, especially for beer. When beer is mixed with soda, you should pour soda first, then beer. When the glass is knocked over or the wine overflows, quickly spread a clean napkin and refill the wine.

table setting: hold the bottom half of the bottle, and the logo will be displayed to the guests. The bottle mouth should be 2 cm apart without a glass. It is advisable to fill Chinese food with eight points to show respect. When pouring a moderate amount of alcohol, don't suddenly lift the bottle body, but stop for a while, and rotate the bottle body to lift the bottle mouth, so that the last drop of wine is evenly distributed on the edge of the bottle mouth with the rotation of the bottle body, so as to avoid the water droplets from spilling on the tablecloth or guests. If the pouring speed is controlled, the amount of alcohol in the bottle will be reduced, and the flow rate will be faster, which is easy to overflow, especially for beer. When beer is mixed with soda, you should pour soda first, then beer. When the glass is knocked over or the wine overflows, quickly spread a clean napkin and refill the wine.

napkin folding: the basic requirements of napkin flower shape: simple and beautiful, convenient to fold; Vivid shape selection and vivid image; Each has its own characteristics and strives for novelty; Priorities are clear.

serving: serving sideways at the gap between the first and second positions on the right of the deputy theme (that is, between the translators and accompanying staff). The order of serving is generally cold dishes first, then hot dishes, and finally soup, snacks and fruits. However, Cantonese cuisine is used to soup first and then dishes.

Dishes: First the host and guest, then the host, and then distribute them clockwise. First the guest of honor, then the second guest of honor, and then assign the last host in turn clockwise.