In the restaurant service work, save time, master the rhythm of service, improve service efficiency is very important. Although we emphasize in the service "eyes, mouth, hands, legs" four diligence, but in the actual work should also be flexible, pay attention to skills, because our ultimate goal is to do a good job. Operation should try to minimize unnecessary walking, not only waste of time, but also affect the guests dining, but also give people a feeling of busyness. When the waiter into the dish room to get food before, should first clean up the table used dirty tableware, empty tabletop, and then together with the service counter on the other to wash tableware together to bring back to the dish room or the roadside under the bar car, do not walk empty-handed.

Shorten the service time for the guests, not only can increase the number of guests, improve efficiency, but also tend to be more satisfied with the guests, let the guests sit at the table for a long time waiting for food service is annoying.

Effective service also includes: on the hot dishes should be on while hot, on the cold food should be frozen while on, in order to maintain the quality of hot and cold dishes; in some of the need to prepare soup bowls, knives and forks, juice and sauce of the dishes not on the previous should be the ingredients, side dishes with a good, don't wait for the dishes to arrive before the fumbling to get.