The waiter's one-day work flow:

Pre-meal preparation:

1. Personal preparation: check their appearance and instrumentation, light makeup, wearing uniform uniform uniforms, clean and well-fitting without creases, and the hair should be dished up with a uniform flower tied up to maintain a good outlook on the spirit.

2. Health preparation: clean up their own area or box health, from the top of the ceiling to the walls, curtains, murals, flower pots, desktops, floors, work cabinets and other places should be cleaned up as required.

3. Environmental preparation: keep the environment in your area good, suitable temperature, dry and wet just right, no flying dust, no odor.

4. Articles preparation: including their own area of the countertop items, cabinet items, waiters bring their own tools and other waist ready. Requirements for countertop dining utensils uniform standards placed neatly, cabinet items placed in accordance with the required number of items, their own items, including three treasures: pen, lighter, bottle opener

meal service:

1. welcome: when the guests came to the, to ask to greet, natural expression, to do to pull the chair seat, do a good job of tea service, according to the number of additional withdrawal of cutlery

2. ordering: present the menu for the guests, introduce the menu, from the specialties, from the specialties, from the table, from the table, from the table, from the table, from the table, from the table, from the table, from the table, from the table, from the table, from the table. Introduce the menu, from specialties, cold dishes, hot dishes, main dishes, soups, drinks one by one

3. Order: according to the number of guests, estimate the amount of food, if necessary, to remind the guests of the appropriate amount of food

4. Pouring: skilled in pouring wine service, according to the requirements of the operation

5. Serving: the order of serving, the location of the dishes, the carousel rotating direction, etc. should be familiar with

6. >6. service: take the initiative for the guests to share dishes, remove the empty plate, change the bone plate, organize the table, add tea and wine, hand napkins diligently ("diligently" refers to the number of times a little more, a little less, so as to avoid oil and water dripping on the napkin caused by the waste)

7. pay the bill: first of all, check the guests dishes, confirm that there is no error will be handed over to the guests to check the bill, the money and bills! Face to face count, do a good job singing pay singing receipts, received how much, how much change to explain to the guests, clear words

8. send guests: send guests voice "thank you for coming, please bring your belongings", check whether there are guests left behind in a timely manner.

Winding up work:

1. Clean up the table: tableware classification to the appropriate post cleaning (usually with the assistance of the food handler), dirty tablecloths to the tablecloths bucket, laying the table in accordance with the standard requirements of the operation. Turntable hygiene is also part of the countertop hygiene, must be clean

2. Ground hygiene: the countertop cleaned up, set up the table will be lifted up the table skirt, clean the ground hygiene, sweeping and then mopping, pay attention to checking the corners

3. items back to the place: the use of cleaning appliances should be sent back to the designated place, chairs placed uniformly, the box required to be set up against the wall of 10 centimeters

4. cleaning Tableware: This refers to the cups and other tableware, dishes and other general restaurant is the cleaning staff wash, kitchen pots and pans are diligent wash. Tableware requirements of a wash, two rinse, three disinfection, all tableware must be used to play dry cloth dry, uniformly placed in the cabinet at the designated place

If the end of the guests are not yet gone, to be on duty with the foreman or supervisor of the handover, tell him (her) you are in the area or the box service or finishing work to do which step, generally: the dish Qiqiqi, buy the bill or not, the guests did not go, how to do the work of health. Please note that: the handover work is very important, remember!

These are my experience as a supervisor, typing is not easy, I hope to adopt as soon as possible, in addition, I wish you a happy job!