Responsibilities and rules of hot pot restaurant waiters: 1, polite and reasonable actions; 2. Maintain personal hygiene and pay attention to personal image; 3. Continue to work and have a sense of time; 4. Obey the management, and the work arrangement is absolutely subordinate to the restaurant manager. 5, according to the actual business needs, make preparations before meals and set other tableware on the table. 6, do a good job of tableware cleaning, do a good job of restaurant hygiene cleaning, always keep the restaurant environment utensils clean, and meet the hygiene standards. 7. Have a deep understanding of the food and drinks in the restaurant and serve customers according to the planned principles and standards. 8. Receiving old customers, in order to meet customers' reasonable needs and requirements, warmly and actively order food for customers, and accurately deliver the food and drinks that customers need to the customer's desk. 9. When customers leave, they should clean up the tableware used by customers as soon as possible and rearrange the countertops. 10, if there is any guest's opinion or complaint, if it is not solved in time, it should be immediately reflected to the restaurant manager. 1 1, caring for colleagues, helpful, cooperative and team spirit, achieving common goals and giving full play to their roles; 12. Establish good relations with managers, colleagues and guests, and strive to maintain safe, effective and successful service to better maintain the business of the restaurant. -Have fun with you! :) 1, when the guest says, "Waiter, I don't see the food. If not, please don't do it! " Be very careful, run to the back kitchen, rest for a minute where the guests can't see, and then walk quickly to the guests with a smile and say, "Sir, this dish you ordered is ready, and then!" " 2. When guests find sundries in the food, they must adhere to the following principles: insist on cooking or cooking chopped green onion sauce and spices for children who insist on frying rice paste, and can't insist that the restaurant's consumption severity has won the prize, and things like content-based dishes have won the prize. If you still can't solve the problem, you can improve the winning level, but as the lobby manager of the guest, you should be emotional. 3. When guests order, they must belittle the profit of the store. For example, guests insist on ordering some cheap dishes, stale ordering items, or inadequate preparation. The conversation is full of regrets, but they hope to convey the lofty idea that guests would rather not eat fresh food than do something! Keep going like this until the guests give up and the food is cheap. 4. When the guests are not satisfied with the occasion, they must stop in front of the customers. Smiling waitresses and male customers can focus on the waiters and customers, form a human wall according to the situation, stand at the door, add some sugar, and constantly apply the warm language of "Big Brother and Big Sister, Wife of Shop-owner, you eat this" until they don't have to sit in their hearts. When the guests between wine and wine continue to ask for advice, as long as one of them says the wine he is drinking, he should open the bottle and pour the wine in a thunderous way, while everyone with a smile is boasting, "Brother, you really have a good eye, as if you want to know that many people have opinions on this wine!" All six guests know that when it comes to pouring, it should be less. If you have too many dishes, you should keep an eye on what you take at the end of the banquet to prevent running orders or repeating business losses. 7, when hot soup or delivery to remind guests in advance, such as many eyes, the scene is chaotic, no reminder, should try to stay away from people with sparse hair, scanty clothes, thin constitution, in order to prevent and reduce unnecessary trouble. 8. Finally, guests should not look at the dishes that sneeze, yawn and drool in front of them. 9. When the dish accidentally falls to the ground, the guests who are not present, the value of the dish has not been destroyed, they must pick it up immediately, put it back in the pot on the principle of not polluting the floor for three seconds, and change it back in the sorting tray at the back. 10 If a guest accidentally breaks cups, plates, bowls and bottles, it can be said for sure that he won't smile, and there will be no compensation if he is friendly, but he should inform the front desk at the right time and double the cost of eating in the name of service charge at that time. 1 1, for the guest who accidentally knocks over the soup, he must help the customer by washing and undressing until the customer is embarrassed, instead of pursuing it so far. ..... Think about it, this is really a classic!