Many bosses have this kind of pain: how can we train waiters who love their jobs and customers like them? In fact, it is not difficult. Waiter's work focuses on the details, as long as the details are done, it is easy to become a good waiter. The following is the "excellent waiter 70", remember or do a little every day, you will find that to do a qualified and even excellent waiter is not difficult! Work preparation 1. Check your appearance before going to work. In front of the guests, your image does not belong to the individual, but belongs to the hotel. 2. Before going to work, think about whether to prepare the work tools and the previous day's legacy of work has been prepared in place. A small detail may affect the quality of your service. 3. 3. Whether or not in their own work area, as long as they walk by, to develop the habit of picking up the garbage on the ground, a handful of work but feasible for everyone's convenience. 4. Guests did not arrive, the private room only open a set of lights, light can work. If each room can save one degree of electricity every day, then the whole floor can save at least sixty degrees of electricity every day, a month or a year down is not a small amount. 5. business before, carefully check their own work area before the meal preparation work is done, such as sanitation, tableware, water, tea, sauce and vinegar tanks, toothpick cups, etc.. This is just like after the examination should also carefully review the examination paper. Guests are seated in the 6. service when removing the chopstick set to pay attention to not break the chopstick set, which is very easy to do things, the cost of which then comes down. 7. to understand the situation of the guests in their own rooms, such as the name of the booking of the person's name, the number of seats, etc., and to maximize the likelihood of remembering the name of the guest, job title, hobbies, tastes, etc., in order to next time to be able to provide a better, more attentive and enthusiastic service, and strive to turn the guest into a regular customer of the hotel. Not only the manager will have old customers, as an ordinary waiter, if you want, you can also. 8. private room guests into the room, take the initiative to hang up the clothes for the guests when you take off your coat; take the initiative to take the bag or clothes for the guests when you leave. In fact, this time you are very polite to fulfill the "supervision" duties, we do not want guests to leave their own things, and do not want guests to take things that do not belong to them. Guests ordering 9. Guests ordered dishes have been sold out, the first time to notify the guests to change the dishes or to help their return, the longer the delay, the greater the dissatisfaction of the guests will be. Dishes no matter whether there is no, the first time to tell is respect. 10. billing handwriting to be clear and understandable, do not waste point menu, do not write a wild grass or when calligraphy practice. A menu is after a lot of links, should be able to let everyone understand. 11. finished ordering food and guests did not arrive at all, must be marked all dishes "call single"; guests to all, only the main food "call single"; hot dishes on all to notify the guests have been on all the dishes, and in accordance with the actual situation and ask the guests whether they want to add dishes or whether you can go on the main food. 12. After ordering food to review the table number, including dish practices, the number of diners, whether the dishes ordered accurately. Check more than once, will reduce many departments and many people's trouble. 13. such as encountering guests at the same time point taste or raw materials duplicate two or more dishes, but you prompted the invalid, to mark five-pointed star on the menu to do notes. To let your superiors and the kitchen know that this is the guest's request, not a repeat order. When serving guests 14. If the guest has a child, bring a baby stool for the guest in time; when ordering, introduce one or two dishes suitable for children to the guest. Sometimes taking good care of customers' children is more useful than taking good care of customers. 15. Try to check whether there are foreign objects (such as hair, glass, bugs, flies, etc.) in the dish before serving, more than one hurdle, it reduces the possibility of a complaint. On the hotel's loss of interest, may be able to make up for this pass. 16. When serving food to clearly and loudly reported on the name of the dish and ask customers to eat slowly. This can let the guests know clearly what they eat dishes. Because not a guest point all a table food, reported dish name can let other guests understand and remember his favorite dishes, so that the hotel will accumulate the next batch of guests. 17. dishes on the table, to remind the guests to pay attention to, to avoid the soup, wine poured on the guests. 18. dishes to be the first to draw a single and then move and then served, and consider the next dish on the location of the dish. 19. dishes on the service rules is the left on the right withdrawal; pouring The rule for serving alcoholic beverages is right on, right off. Both of the service posture is the Ding Zi step. 20. If the dishes sent up are not guests ordered or not to the time of serving (such as cold dishes have not been on the hot dishes have come up), to return to the Department of Food Safety in a timely manner to properly handle. Looking for reasons to convince the guests to accept is not a smart move. 21. dishes are all on the list, and after the order, to tell the guests in a timely manner. Because of all the dishes on all the dishes and then remind the guests that the dishes have been served, will allow customers to have a period of time waiting for nothing, the guests will be uncomfortable. 22. Whether serving or packing up things, we should try to avoid making noise, the items should be gently held and put down. 23. Take tableware or drinks to use the tray. The use of trays is a standardized service performance, the more the use of the work will be the more smooth. 24 dining guests such as foreign friends, to take the initiative to ask if you need a knife and fork. 25 for the guests to pour wine in a whispered greeting: how much do you see poured? Guests will like it very much. 26. Remember to put a spoon on the beans, tofu and other dishes, do not wait for the guests to ask for it. 27. When you see flies, flying insects, etc., you should immediately think of ways to eliminate them. Dining encountered flying insects, not only the guests will lose their appetite, but also make the hotel environment is a great sight, such as flying to the dishes is even more troublesome. 28. To remove the empty plate in a timely manner, the few remaining dishes into a small plate. In this way, not only on the food will be very convenient, but also to keep the desktop clean. 29. on the dishes with seasoning, to be the first on the seasoning, after the dishes. The purpose of doing so is to tell the guests to come up with the seasoning is used in this dish. 30. Guests dining process, pay attention to the guests on the environment, food, price views and try to write down to reflect to the manager. Summarize every day to be able to figure out the customer's psychology. 31. Keep the desktop and workstation clean at all times, the table removed from the plate at any time to take away, garbage and delicious together is really not coordinated. 32. Guests leave the table to go to the restroom, will be the guests of the napkin folded on one side, wait for the guests to come back to the guests to open it, it will make the guests even more surprise. Remember to fold a different fancy each time you fold, which requires usually nothing to learn some folding paper skills.33. After the guests finished eating, the remaining more dishes should be sent back to the kitchen, and ask the manager or chef to taste, in order to find out the reason for the unpopularity.34. See guests pull out cigarettes, you should immediately take the lighter, the first time for the guests to light the cigarettes. 35. When a guest drops chopsticks or other cutlery on the floor, replace them with clean cutlery at the first opportunity. The waiter should be quick, not wait everywhere to be asked. 36. always pay attention to the guest's tea cup whether there is water, wine glass whether there is wine. In this way, the hotel can not only improve the sales of alcohol, but also to avoid the embarrassment of the guests to drink a toast with no wine in the cup.37. If you temporarily have to leave the post (pay the bill, urging the dishes, send cutlery, take the alcoholic beverages, etc.), to account for the other colleagues to take care of their own service area. Guests need the service is anytime, anywhere, and sometimes just happen to be in the little while away. 38. to the guests poured drinks and wine, collect the tea cups; guests said no longer drink, collect the wine cups, and pour drinks or tea. Don't underestimate such a simple action, sometimes can bring the hotel greater alcohol beverage sales. 39. business received put clear notice, to inform the other colleagues around in a timely manner. 40. in the work, such as something can not find the manager, please go to the booking office or the floor of the welcome lady to ask the manager's whereabouts. This is more efficient than you throw down the guests, running around to find the manager. Because the welcome lady are generally equipped with walkie-talkies. 41. In the hall desk or patrol process at any time to pay attention to the guest's expression, action and need, such as guests looking around, to take the initiative to go up and ask if you need help. Guests to buy a single 42. Guests should check the bill before buying a single, check whether there is more than a single, missing a single. It is best not to take a quick look at the guests when they propose to buy the bill, the busier the time the more likely to make a mistake. 43. When the guests buy the bill, the unopened drinks and beverages, we should ask the guests whether to open or to return it. If the guests buy a single and then return, not only you trouble, even the cashier bar will be together trouble. 44. Before and after the bill should say three "thank you": send on the bill to say "thank you", when you receive the money to say "thank you", send back the change or invoice and say again "Thank you". Guests are our food and clothing parents, of course, should seize the opportunity to say a few more "thank you". 45. After the bill received the guest's money, in front of the guest count the amount, and to clearly inform the guest how much money received. Overcharged, undercharged are your fault, it is best to point out clearly in person. Especially pay attention to the authenticity of the bills. 46. buy a single to the guests to send back the invoice and change, remember to put a booking card of the hotel in the inner pocket of the change, do one more small thing, will bring more guests to the hotel patronage opportunities. 47. after the guests to buy a single, will be put on the table vase, said to have finished the single. When guests leave, see the vase on the table, other colleagues or leaders will be relieved. 48. When the guests leave after dining, the farewell must be enthusiastic, never show "finally gone" expression. After-sales service and pre-service is just as important. 49. Guests pay the bill and leave immediately after checking whether the hotel things are lost (high floor should pay special attention to), whether the guests things left behind. High-grade, novelty tableware can indeed attract guests, but the risk of damage or loss is also increased. 50. service has guests to tip, proving that the guests recognize your service, completely refused to receive a tip sometimes will also make guests embarrassed. Tipping guests should explain to the guests: thank you for your encouragement, this is what we should do. After the guests leave 51. When closing the table, first collect the linen (mouth cloth, towel, plate mat), then collect the glassware, and then the small pieces (chopstick stand, chopsticks, spoon, toothpick cup), etc., according to the order of closing the table efficiency will be greatly improved. Receiving also pay special attention, do not pour the garbage in the cylinder in the tablecloth, so as not to burn the tablecloth, which can cause a serious fire. 52. Guests did not use the disposable towels or napkins at any time to return the bar, the accumulation of less can become more, love the store as a home from the small things to start with. 53. 53. The disposable towels used by guests should be recycled centrally and used as cleaning utensils for other departments, and the cleaner ones can be given to the guest bathrooms. The more you do, the better. 54. After the guests leave, for the sake of health and the image of the hotel, don't eat what's left of the guests. This is a minimum of self-respect. 55. use of goods to comply with the principle: where to take the things put back there, to who borrowed things back to who, to remember the department of goods and appliances placed in position. Slowly you will find that this is indeed a good habit, not only you convenient, everyone is very convenient. 56. is your own broken things should be compensated by your own, the courage to take responsibility will only bring you the benefits and praise. 57. found that equipment and facilities are damaged, we must promptly report to the supervisor or the Ministry of Engineering, in order to get timely repairs, to avoid affecting the normal operation of business work. The premise is to check every day. 58. Daily accidents or complaints on the floor should be informed to the supervisor on duty to avoid other colleagues to make the same mistake. Can be emphasized in the regular meeting, take their own mistakes as an example, is a style. 59. Nothing to do when more to the kitchen to see, will make your work more like a fish out of water. 60. yawn or sneeze with a hand or napkin to block the cover, digging ears and picking your nose action must be off work to hide to no one saw the place to do. 61. 61. Encounter guests or superiors to take the initiative to politely greet, a simple greeting can leave a good impression. 62. See other colleagues busy, take the initiative to help others, to develop the spirit of teamwork. If you want others to be good to you, then you have to be good to him first. If you take the initiative to help him, he will come to help you. 63. Don't take the guest elevator if it is not an emergency. 64. When you see a stranger entering a non-business area, take the initiative to go up to stop him and ask for his identity. Waiters are the most widely distributed in the hotel, so this responsibility should be shouldered. 65. Pick up any items left behind by the guests, to immediately hand over to the manager or the reservation office, in order to promptly get in touch with the guests back to the guests. This is respect for yourself and others. 66. At all times and on all occasions to maintain the property and reputation of the hotel. Since you are a hotel employee, the hotel's reputation is actually your reputation, store I honor, store I shame is not difficult to understand. Love store like home, dedicated employees, which bosses do not like? This is much better than trying to "kiss ass" effect. 67. In the place of business, no matter what the circumstances, do not make a lot of noise, warning themselves to sound a little smaller, and then a little smaller. 68. Do a good job of weekly records, written in detail every day's attendance, complaints, customer flow, the floor of the things that happen, the contents of the regular meeting ...... the day of the things that happen on the same day to remember clearly, so as to avoid future problems explaining the unclear. 69 . Knock before entering the room or office (generally knock three times), at all times universal. 70. Before leaving work must be properly handed over to the work, and then ask the supervisor whether you can leave work, get permission before leaving work. Maybe the leader has other things to arrange to do, this is both respect, but also the responsibility of the performance.