1. Wash your hands before work, always pay attention to your gfd and keep a good mental state.
2. Check whether the tableware, electrical equipment and facilities used and the items that need to be used are ready.
3. Do a good job in the hygiene of the restaurant (including buffet table, service area, bar, etc. ) and observe whether there are guests entering the restaurant at any time.
4. Prepare the utensils for setting the buffet table (to be sterilized at high temperature) and the food clips for putting food (not water quality).
5. Prepare fruits, drinks, food, consumables, sauces, etc. And make full preparations for welcoming guests.
6. Be familiar with the knowledge of the dishes cooked in the restaurant every day and the dishes cooked without materials.
7. Learn about the dining situation or the next guest's order from the reception desk, and make proper meal preparation.
8. After the preparation of pre-meal work is completed, employees will use the meal demand within the specified time, and hold a pre-class meeting to assign work.
Second, in-meal service.
1, the usher should stand at the front desk on time, greet the guests at any time, and ask the number, unit and checkout method of the guests. 2. After the guests arrive, check the number with the usher, who will explain the number to the waiter. If you are a restaurant or hotel guest, you must verify the relevant information before eating to avoid disputes.
The waiter should take the initiative to pull the chair for the guests when they leave to get food, and remind the guests to carry valuables with them. Waiters who ask waiters to look after their belongings should look after their guests carefully.
4. Replace the used dishes for the guests in time, keep the desktop clean, and make a fire and prepare an ashtray for the guests when they smoke.
5. Add paper towels and toothpicks, drinks and drinks to the guests in time, and take the right amount of food for the guests according to their needs.
6. When guests eat hot dishes and want to use dessert or fruit, they should take away the unused tableware, prepare tea and pay the bill.
The staff watching the buffet table should keep the buffet table and food clips clean and tidy, replenish the food that has not been pulled in time, and ensure that guests have enough food to enjoy.
The bartender should be responsible for providing enough fruits and drinks for the guests and helping other service personnel at any time.
When the guest asks to check out, the waiter should check out according to the procedures of checking out and thanking the guest, and there should be a sound of seeing the guest off. Third, the finishing touches after dinner
1. Arrange the cashier chair and straighten it, and check whether there are any items left by guests. If found, report to the shift foreman or assistant manager in the lobby in time.
2. Check whether the tableware is lost or damaged, and try to check it before the guest leaves (if the guest puts the tableware in his bag, the service staff should say to the guest, "Hello, if you like our tableware, you can buy it in our shopping mall." )
4. Eat according to the order of eating, quickly check the desktop, set the dining chair and position, put vases and table number plates, tidy up mouthparts, cups and consumables, then clean up stainless steel tableware, clean up all dirty porcelain, clean up dirty paper mats and rearrange the table.
Set the table for the next meal according to the regulations and keep the tableware clean.
6. Clean the workbench and food table, prepare meals as required, and ensure the cashier to use the prepared meals.
7 Cut off part of the power supply and lighting when the restaurant receives meals, and cut off the main lighting when all the guests leave.
8. Valuables such as stainless steel should be dried with a dry cloth after cleaning and put into the work cabinet for record.
9. And do a good job in ground sanitation, and keep the ground clean at any time.
10. Check whether all the work is completed and whether the power supply is cut off and handed over to the next shift.