A restaurant waiter is a person who arranges seats, orders side dishes, drinks, designs, decorates and arranges banquets and provides dining services for customers. The following are the basic etiquette and polite expressions of restaurant waiters that I have compiled for you, hoping to help you!

Basic etiquette of restaurant waiters

Part I: gfd's requirements:

1. Appearance and appearance

Appearance refers to the appearance, which reflects the quality of employees, reflects the management level of enterprises, meets the needs of guests, and also reflects the self-esteem and self-love of our employees.

appearance: refers to a person's appearance, including his clothes and posture, which is the outward expression of his mental outlook.

Second, the general requirements of waiter gfd:

Good looks and generous manners; Dignified and steady, neither humble nor supercilious; Kindness and sincerity; Dress solemn, neat and crisp; Dress appropriately and put on light makeup; Well-trained, words and deeds are appropriate.

third, the standard:

overall: neat and clean, natural, generous and decent, energetic and full of vitality.

hair: the hair is neat and clean, and it can't be dyed or disheveled. Male dry hair does not cover the collar and the side does not cover the ears; The lady's hair does not cover her shoulders at the back and her eyes at the front. Short hair is not as good as the brow, not as good as the ear, not as good as the collar, and long hair bangs are not as good as the brow. It should be tied up over the shoulder (use the company's unified hairpin, net it with a hairnet and clip it behind the head), neatly tied in the headscarf, and exaggerated and dazzling hairpins are not allowed.

earrings: only small earrings (no pendant) can be worn, and the color is light.

Appearance: full of energy, natural expression, no personal emotion, light makeup, no strong-smelling cosmetics, no exaggerated lipstick, eye shadow and lip liner; Lipstick falls off, so it should be replenished in time. The man's beard is clean.

hands: do not leave long nails, and the length of nails should not exceed that of fingers. You are not allowed to apply colored nail polish, and always keep it clean. You are not allowed to wear any jewelry except watches.

clothes: clothes for work in this position. Fitted, ironed, clean and free of oil stains, the employee badge should be worn on the left chest, long sleeves and trouser legs should not be rolled up, the hem of summer shirt should be plunged into the skirt, necklace should be worn, and accessories should not be exposed outside the uniform.

bib: clean, oil-free, undamaged, ironed and tied at the waist.

shoes: wear black shoes, the cloth shoes should be clean, the leather shoes should be bright, clean and undamaged, and you are not allowed to walk on tiptoe.

socks: men wear dark socks and women wear flesh-colored stockings. Socks are not snagged or damaged.

body: take a bath frequently, have no body odor, and do not use perfume with strong fragrance.

Part II: Courtesy and Etiquette

Hospitality is warm and friendly, speaking kindly, behaving steadily and generously, being polite and cautious, respecting oneself and others, uniting and helping each other, being loyal and honest, full of professional pride and dedication.

first, polite expressions:

first, when guests come into the store, when they have tea in the morning and evening: Welcome, good morning (evening)? At dinner:? Welcome? Speak with a smile, lean forward slightly, and be accompanied by gestures. The gestures must be strong and give the guests very clear instructions.

second, when guests leave the store: Thank you for coming. Welcome next time? With a smile, I watched the guests leave the store.

thirdly, when you meet guests anywhere in the restaurant, you must smile and say? Hello? .

Fourth, you are not allowed to get in the way with the guests in the restaurant. If you really need the guests to give way, say:? Excuse me, would you please excuse me? After making way, say to the guests? Thank you? .

fifth, when you get help from a guest, you must say? Thank you? .

Sixth, when it brings inconvenience to guests, such as when the waiter sweeps the floor, mops the floor or moves the guests, he should say:? I'm sorry to trouble you.

Seventh, when you see a guest sitting directly in his seat but not ordering, you should come forward and say:? Have you ordered, sir (miss)? May I trouble you to order? .

Eighth, when a guest calls a waiter or gestures, he should immediately step forward and ask the guest with a smile. What can I do for you, sir (miss)? Or? What can I do for you?

Ninth, at any time, employees are not allowed to compete with customers for bathrooms and restrooms. When guests are waiting, they should say? Would you please use it first .

tenth, when meeting company leaders, you must take the initiative and greet them warmly.

2. Precautions:

1. Don't be rude, such as? Hate it? 、? Irritated? Wait a minute. 2. Don't talk sarcastically or sarcastically. 3. Don't talk about exaggerated or inaccurate words. 4. Don't talk if Cui urges and complains. 5. No dispute or quarrel with the guests.

6. Treat the guests equally, regardless of your practice, age, beauty and ugliness.

Part III, platform and walking requirements:

Platform requirements:

1. Smile, keep your eyes straight ahead, keep your mouth slightly closed, hold your head up, tuck your chest in, keep your shoulders flat, and naturally cross your arms before the pituitary gland, so as to keep the service available to guests at any time.

2. Stand at attention or slightly separate your legs, and put your hands in front or behind.

3. Keep an eye on the dining situation of the guests in the restaurant at any time, so as to respond quickly.

4. Don't lean against the wall, tables, chairs or side cabinets. Keep quiet. Keep quiet on grand occasions. Don't whisper or be distracted.

5. Don't eat, stretch, pick your teeth, pick your nose, scratch your hair, bite your fingers, etc.

Walking requirements:

1. Smile, be full of energy, keep your body upright and avoid shaking your shoulders. Quick and agile.

2. When you are empty-handed, ask the waiter to walk with a small run in the meal, and avoid walking slowly, listlessly and weakly.

3. When holding things in your hand, you should walk quickly. The things in the tray should be put in classification code according to the principle of mopping, and they should be placed neatly, and you should pay attention to safety. Don't bump into guests or break tableware.

4. Don't chat casually during working hours, tremble and walk straight, don't cross your hands on your chest or put them in your pockets, and do three things in service? Walk lightly, talk lightly, and act lightly?

Other precautions:

1. The waiter's manners should be as follows:

No whispering, pointing fingers or scratching his head in front of the guests. Tickle, dig your ears, etc., and behave appropriately.

2. What should a waiter do when serving a guest? Five requirements? 、? Five, no? :

that is, smile and be pleasant, giving people a sense of intimacy; Second, don't look cold and dull, giving guests a sense of indifference and neglect; Third, we should treat guests honestly, be neither humble nor supercilious, and give people a sense of sincerity; Don't be afraid, just be Nuo Nuo, giving people a sense of hypocrisy. Fourth, we should be calm and steady, giving people a sense of calm; Don't panic, give the guests a sense of impatience. Fifth, look calm, relaxed and confident, giving people a sense of relief; Don't frown and look sad, giving the guests a sense of weight.

3. Deliver items during the service:

You should stand, submit with humble hands, and don't throw or push items to the guests casually. Click the next page to view > > > Courtesy expressions of restaurant waiters