job description: Work under the supervision and leadership of the immediate superior and be managed by the foreman in this district. The main duties of the waiter: a to assist the head waiter and senior waiter to keep the restaurant clean and tidy; B keep accurate and effective in the work; Polite state, ready to provide services for guests at any time; C never speak loudly to other colleagues, but also must strive to achieve the best level of their own business; D wear the prescribed uniform when going to work, and keep the gfd well dressed. Whether going to work or leaving work, waiters should not often appear in restaurants without uniforms, and they should not use the company's property for personal reasons; E the waiter has the responsibility to keep all the tables in the restaurant in good working condition. When the guests leave, the waiter should immediately replace them, brush the chairs and sofas and put them back in place. The waiter should restore the used ones to the best condition in time, and keep all the salt and pepper cups clean and full. F When the guest sits down, the waiter immediately pours ice water to ensure that the guest's countertop and his area of responsibility are clean and tidy at any time, and is ready to remove any sudden changes, such as broken dishes and broken glasses; G ensure that all cups, dishes and linens are clean and conform to the specified standards, and work in strict accordance with service procedures and the guidance of superiors; H is arranged to do his own job before the meal or when the file is closed every day, and it is also one of his duties to do these jobs well and satisfy the leaders; I Although working within the designated scope, other areas should also be helped if they need help. Whenever the guests need help, no matter who they are, whether it is their job or not, they should meet the requirements of the guests; J waiters should not only keep in mind the company's system, but also fulfill their responsibilities constructively and creatively on the premise of observing and implementing it: 1. Maintain a good attitude, a happy mood and a clean appearance at work; (1) Check personal hygiene regularly, gfd. (2) Smile and be friendly under any circumstances. (3) Uniforms should be kept clean and tidy. 2. Provide courteous service, and respond quickly and tactfully to customers' complaints; (1) Deal with the guest's complaints quickly to ensure that the guest can leave the restaurant satisfactorily at last. (2) If the problem can't be solved smoothly, you should ask the foreman 3 to send the dirty tableware back to the kitchen; (1) Stack dirty dishes according to dishes. (2) Handle with care during operation. (3) Take back the cleaned cups and tableware in time. 4 replace the dirty tablecloth; (1) As soon as the guest leaves, change the dirty tablecloth immediately (quickly clean the countertop). (2) After the tablecloth is changed, set the things on the table. 5. Supplementing furniture cabinets; (1) Supplementing 6 at special time to provide perfect service (1) As soon as the guests sit down, they immediately pour ice water. (2) After the guests order coffee or drinks, they should come out as soon as possible. (3) The tasks assigned by the foreman should be actively and seriously completed. 7 clean the floor, furniture and other sanitation; (1) When something splashes on the floor, mop it up immediately. (2) Cleaning before starting business. (3) Clean and polish all tableware and utensils. (4) Carefully check all the tableware. 8. Do a good job in opening and closing files according to regulations. Do the work arranged by the boss seriously.