Do an excellent waiter should have what qualities
Do an excellent waiter should have what qualities, in the workplace in fact, many aspects are required to pay attention to, we need to do more than just the need to do a good job, the following to understand do an excellent waiter should have what qualities.
Do a good waiter should have what qualities 11, dignified and generous temperament, neat and clean instrument
The external image of the restaurant waiter is very important. Waiter does not require how beautiful, but dignified and generous temperament is very important. This temperament comes from the love of service work and self-confidence, can bring customers a pleasing feeling.
Waiter at work outside the image not only represents the personal characteristics, but also represents the impression of the restaurant. Neat and clean clothing appearance can show the youthful vitality of the waiter and the professionalism of the restaurant business. Therefore, we must emphasize the importance of staff clothing and cleanliness.
2, enthusiastic and sincere character, friendly service attitude
In addition to the sales of restaurants to provide food, drinks, but also the need to dedicate high-quality service to guests. Therefore, the restaurant waiter should be "guest-oriented" "customer" concept. Friendly service attitude and affinity is to serve customers must have, in order to bring customers closer to the distance between the waiter.
Restaurant attendants should have a warm and sincere work enthusiasm to treat people, can be friendly and natural smile and sincere attitude to receive each customer, and often put themselves in the shoes of the customer, so that customers can enjoy the atmosphere of a home away from home.
3, good communication skills and professional marketing skills
The restaurant waiter is the restaurant direct contact with customers. Different customers have different consumption habits. For the customer's questions and needs, the waiter should be flexible through the way of speaking and skills to put forward unique insights, so that the customer convinced to promote the smooth operation of the service work.
4, the corresponding quality of knowledge, diligent learning motivation
Restaurant waiters are not simple manual labor, the need for the corresponding quality of knowledge, diligent learning motivation. Society is progressing, technology is developing, the need for restaurant servers to continue to learn. Not only to learn the catering expertise, customer psychology knowledge, and to learn computer-related knowledge, some also need to learn foreign languages.
5, the spirit of initiative and responsibility, not afraid of hard work and tenacity
restaurant servers need to have the spirit of initiative and responsibility, to have a pair of keen eyes, and should not be "blind". As long as you see customers need service, that is, you should take the initiative to go forward service. Active, positive service attitude is a good waiter spirit embodiment.
Responsibilities of the waiter
1, organize the appearance of instrumentation, make-up, punctual point, not late, early departure, obey the leadership of the restaurant foreman and command, conscientious, fast completion of the work task.
2, before going to work to understand the number of meals and time, to understand the banquet guests have no other special requirements, do a good job for personalized service.
3, before the official opening of the meal, in accordance with the arrangement of the foreman to do a good job of tables and chairs, restaurant health, restaurant pavement, ready for all kinds of supplies, to ensure that the normal business use.
4, according to the specified time station, facial expression natural smile, to meet the guests in full spirit.
5, guests to the timely arrangement of guests to sit, according to the number of people to add or remove the seat, take the initiative to pull the chair (pick up hanging clothes to put the first) to take the initiative to introduce the characteristics of the store and the nature of the business.
6, the service between meals, please the word at the beginning of the thank you never stop talking, at any time to use polite language and smile, timely for the guests to ask for tea, tea, hand out towels, the introduction of a la carte way to ask for the guests and report the name of the drink and the price.
7, when the meal service, more communication with the guests, ask questions and answer them, I do not know how to answer the guests politely, if necessary, to ask and then answer, to avoid arrogance, quit being impatient and quit being annoyed.
8, meal at any time to pay attention to the guests and all the conditions of the restaurant, in order to achieve better collaborative services, to facilitate quality service to guest satisfaction.
9, the operation must use the tray, to avoid spilling tea and vegetable juice, service meals should be sound, first, so as not to collide with the guests, the work of the error should immediately apologize to the guests.
What qualities should a good waiter have 2What qualities and abilities should a catering waiter have
First, physical qualities
1, appearance and instrumentation: refers to the appearance, posture, and look upright and dignified, this is the first report of the staff should have the first Quality.
2, facial expression: the face is a fluorescent screen of thought, the newspaper operator to learn to observe the color, in order to better understand the requirements of the guests.
3, personal hygiene: is to provide guests with high-quality service to the premise of the foundation, is a sign of civilization, the relationship between the quality of staff.
4, demeanor: demeanor is a person's temperament, experience and upbringing of the collection, manifested in speech and language.
Second, the quality of language
1, language expression: the use of easy to understand Mandarin.
2, tone of voice tone: volume, speed of speech should be moderate, concise and clear, not verbose.
3, language skills: equal treatment, the use of words, attitudes, etc. can not be more than one, fairness is the realization of the perfect reception of the guarantee.
4, foreign language skills: proficiency in a foreign language.
Three, operational skills
Vocational knowledge, reception skills, welcome etiquette.
Fourth, cultural quality
Cultural level.
Fifth, communication skills
1, horizontal communication: communication between coworkers. 2, vertical communication: with the guests, superiors between the ` communication.
Six, product awareness
1, tangible products: drinks, dishes, fruits, etc. 2, intangible products: standardized service smile, atmosphere (manpower), safety, etc..
Seven, the sense of competition
That is, the enterprising spirit, the competition of enterprises is actually the competition for talent, to compete, we must be innovative, and strive for efficiency.
Eight, quality consciousness
Quality determines the rise and fall of enterprises and service personnel's own development, 100-1 = 0 illustrates the problem. Measure the standard of service quality: 1, whether the customer satisfaction; 2, whether the enterprise satisfaction.
Nine, the sense of obedience
The service personnel to obey for the purpose of the day, the object of clear obedience is the superior, the guest.
Ten, the role of consciousness
Service personnel is a "subordinate role", follow the service rules is the minimum requirement, service personnel are never by those rough individualist to do.
XI, marketing awareness
XII, understanding the guests
1, understand the guests. 2, the reason to the guests.
XIII, team spirit
Create a good team, requires all people to be honest with each other, to develop mental capacity, starting from me, conscious until.
XIV, time off the idea
Measuring the good and bad of the service lies in the time, to be efficient.
What should be the qualities of a good waiter 3 Restaurant waiters should have what the basic qualities Always keep in mind that "the customer is God," the five-word aphorism. First, dedicated, heart for the guest service Second, with the guests to provide the best service concept Third, with a good cultural literacy and extensive knowledge Fourth, a healthy body and good mental health Fifth, the instrument is dignified and generous, neatly standardized dress Sixth, in the Chinese and Western restaurant service, courtesy, etiquette to standardize Sixth, in the Chinese and Western restaurant service Keep in mind the purpose of the service, to ethically regulate behavior. 2, sincere and fair, reputation first. According to the quality of the price, charges reasonable, not to pick up money, seek truth from facts. 3, civilized manners, quality service. Instrumentation neat, generous demeanor, smiling service, courteous treatment of customers. 4, unity and cooperation, the overall situation. Mutual respect, mutual support, mutual help, mutual concern. 5, abide by the law, honesty and integrity. Consciously abide by professional discipline, adhere to collectivism. 6, study business, improve skills. To have a strong sense of professional responsibility, to have the right methods and approaches. 7, equal hospitality, equal treatment. To do the "six same". (1) "high, low" the same, that is, high consumption guests and low consumption guests the same view, not heavy "high" light "low"; (2) The same "inside, outside", that is, the same view of domestic and foreign guests, can not be born "outside" light "inside"; (3) "" Chinese, foreign" the same, that is, the same view of domestic and foreign guests, can not be born "outside" light "inside"; (3) "" Chinese, foreign" the same. Chinese, foreign" the same, that is, overseas Chinese (overseas Chinese, foreign Chinese and Hong Kong, Macao, Taiwan guests) and foreign guests the same view, can not be heavy "foreign" light "Chinese"; (4) "East and West" are the same, i.e., guests from Eastern countries are treated the same as guests from Western countries, and "West" is not emphasized over "East"; (5) "Black and white", i.e., black and white guests are treated the same, and "white" is not emphasized over "black"; (6) The "new, old" is the same, that is, the new guests and old guests the same treatment, can not be heavy "old" light "new".