There are five groups of people on the dining floor: floor manager, floor minister, floor foreman, waiter and customer. According to your question, if you want to follow up the service, I suggest you start from the following aspects: First, establish a service supervision mechanism. For ministers-foremen-waiters-customers, a service mechanism of mutual supervision should be established. When customers report poor service attitude, they should give feedback to their superiors in time, adjust their emotions in time, reward the employees if the situation is true, and criticize and educate those whose service attitude needs to be improved. Second, as a manager, first of all, we should lead by example to improve the service quality of our subordinates, and dismiss employees who have bad service attitudes frequently, so as not to affect team work. Third, establish a collection of customer opinions, yellow pages and special service tracking personnel. Fourth, to truly achieve the perfection of service tracking, it is necessary to strengthen service training. The content of service training should be practical, for example, how to communicate actively and friendly with customers, how to show their professional virtues and professional character in ordinary posts, how to enhance customers' sense of identity, and how to put forward effective improvement suggestions for restaurants. The above is what I think, I hope it can help you!