As a restaurant head waiter, what do you think is to fully support your boss's work?

The moving line of the restaurant should make the flow aisle of the guests in the restaurant free from worry as much as possible, and the shorter the moving line of the service staff, the better. We should make full use of natural light to give guests a comfortable and bright feeling, because a comfortable mood is more conducive to eating. Air conditioning system is essential in restaurants, because the regulation of indoor air and temperature is closely related to the operation of restaurants. Restaurants should also consider the layout of audio equipment according to business needs.

Dining department:

Dining parts in restaurants and canteens are collectively called restaurants. Those with 41 seats or less are small restaurants, and those with more than 41 seats are large restaurants.

the operation of a restaurant usually includes four aspects: first, the procurement of food raw materials; second, the processing of food; third, the sales; and fourth, the dining service.

The design and layout of the storefront and passageway of the restaurant should be smooth, convenient and safe. The design and layout of the dining room interior space and seats include circulation space, management space, conditioning space and public space. Seats in restaurants are arranged in various forms, such as single, double, four, train, sofa, rectangle, lover's seat and family.