The training process of catering waiters is as follows:

1. First, on the first day of our training, let everyone get to know each other, get familiar with each other, introduce themselves, and then introduce the scale and business direction of the hotel.

2. The next day, you can talk about some polite terms in service, and how to promote the skills of being accepted by people and some services.

3. Practice can be carried out in the third to fifth days. For example, how should we greet guests when they come in, how to place an order and how to serve food?

4. Finally, the above contents can be interspersed, and several people can act as guests and sit at the round table, giving a demonstration from beginning to end.

Work content:

1. Do a comprehensive sanitation work before meals, do a good job in the sanitation work in the area you are responsible for, and ensure an elegant and clean sanitation environment.

2. Obey the arrangement of the foreman, and do all the preparations for the meal according to the working procedures and standards: change the tablecloth and set the table according to the standards; Clean dining room tables, chairs and turntables. Prepare for dinner: tray, ice bucket, ice bucket rack, thermos bottle, ashtray, food and drink order, soy sauce pot and all tableware needed for preparing wine cart and dinner.

3. After the meal, provide quality services to the guests according to service procedures and standards: ordering, serving, wine service and checkout. Accurately understand the dishes served daily and work closely with the dish delivery staff.

4. Try to help the guests solve all kinds of problems in the dining process, and reflect the guest's problems and complaints to the head waiter when necessary to seek solutions.

5. After the shift, do a good job of handover and finishing work with the next shift.

6. Replenish tableware and countertops quickly to ensure cleanliness and hygiene after meals.