(a) organize all the utensils and appliances of the meal outlet, pay special attention to keep the meal outlet neat and hygienic.
(1) Free clips should be put into the drawer compartment in the right number.
(2) Keep the food outlet free of water and grease.
(3) Condiments such as soy sauce, vinegar, pepper, salt, etc. placed on the serving counter must be kept clean in appearance, with fresh, sanitary products and regularly updated to the kitchen.
(4) Keep floors free of paper towels, toothpicks, and other debris, and carpets must be kept clean, free of water stains and grease.
(5) Garbage basket should not contain more than 2/3 of garbage.
Napkins, knives and forks, spoons, chopsticks, packing bags, packing boxes, packing cups, etc. should be well prepared, neatly arranged, replenished when insufficient, and items kept clean and tidy.
(2) The whiteboard must be cleaned up and clearly record the day's estimate of cleanliness, promotional products, and regular soups.
(3) To pay attention to the situation of the kitchen into the order, according to the green sheet (kitchen product list) recorded in the product portion, station number on the corresponding number and station number of the clip, and take the initiative to follow up on the product, do not clip the wrong clip to avoid the export of the wrong.
(d) as a food server, must understand the product color, aroma, taste, shape, found that substandard products and utensils are crippled, unclean should be refused out of the meal, which can be fed to a certain extent the possibility of guest complaints.
(E) in the case of a product (such as snacks, etc.) will have a few people to enjoy, to be fully equipped with tableware (3-4 people), to avoid the guests to ask for again, delay time.
(6) Be sure to concentrate on the table number so that you don't forget it on the way out and slow down the exit.
(vii) to learn to seek help and about giving help, dining staff do not have to personally deliver the product in front of the guests, can be handed over to the person in charge of the region, the person in charge of the region, if they are not busy, see the product delivery, should be quickly taken over the product to the guests on the counter, so as to avoid waste of personnel, because it is the equivalent of a region occupied by two manual labor.
(viii) After delivering the product or someone picks it up, the person who delivers the food should return to his post as quickly as possible to keep no shortage of work. However, in the process of delivery, the name of the product and the table number and other related things should be handed over clearly. At the same time out of the dining staff in the process of returning to their posts, passing through the area of colleagues, should habitually observe whether there is a kitchen, bar recycling products can be withdrawn by the way, or can be by the way to help colleagues to complete other things, such as receiving the table, get a cup of water, cigarette cups, water and other issues, but also to be good at accepting help, do not delay in the excuses.
(ix) out of the product should pay attention to the use of polite language, such as "Hello, your products have been all up, if you need anything else, we are ready to provide you with services. Wish you a happy meal!"
(10) for the guests of the smallest request, must be done in a timely manner, must not be ignored or forgotten, such as guests need rice, sauce, add tableware and so on. For the transfer of the guest to inform the kitchen in time to replace the clip, and recorded on the whiteboard at the exit of the meal.
(xi) After the product is exported, be sure to sign after the appropriate product name.
(xii) Products estimated to be clear in the middle of the business should be passed on to the entire house as quickly as possible and promptly written on the whiteboard.
(xiii) good communication, coordination and cooperation with the kitchen staff to do, is strictly prohibited during the shift time with the kitchen staff have nothing to do with the work of small talk. When urging the kitchen to order, you should make clear the table number and product name, and pay attention to the polite language, such as "master, how many table XX products, please hurry up". You can't play around in the dining room, and you can't steal food. You should pay attention to the volume of your voice and not let it get too high.
(xiv) for guest complaints, to record and feedback cadres in a timely manner, for complaints that can not be dealt with should be handed over to cadres in a timely manner.
(xv) If you leave your post temporarily, you should greet your colleagues at the post and hand over the detailed notes of the post.