Basic knowledge:

Restaurant service standard:

A well-trained waiter can cooperate well with the "tacit understanding" of work, take the initiative to serve, and also abide by the rules, which form work discipline and achieve satisfactory catering service. As a code of conduct for the same sex, the restaurant service description is listed as follows:

First, matters needing attention before meals

(1) The clothes of service personnel should always be kept clean and tidy. Wear a uniform of the specified size when on duty, and also have a set of work clothes or waist to finish the work, so as not to dirty the uniform.

(2) Punch in before going to work, and after accepting the roll call and work assignment, first of all, clean the work responsibility area spotlessly and keep the restaurant fresh at all times.

(3) Check the tableware, supplement the spare items such as condiments, get the menu and bills, understand the contents of the menu, follow the boss's instructions, and welcome the start of the service work that day.

Second, the matters needing attention in dining

(1) Observe the reception essentials, stand by while working, and politely pull out a chair to help the guests sit down when guests arrive.

(2) Pay attention to the seven elements of service:

The dining table and chairs must always be kept clean and tidy, so that guests can sit comfortably.

(2) napkins must always be clean and beautiful, so that guests can enjoy and use them.

(3) When drinking tea or water, be sure to keep the tea hot and cold, and empty cups are not allowed when there are guests.

(4) Condiments must be complete, pay attention to cooperate with food, and supply them in moderation.

⑤ The ashtray must be kept clean, and no more than two cigarette butts are allowed on the dining table.

⑥ The menu must always be complete. We should fully understand its contents and make appropriate sales promotion to our guests.

All landowners bills and payments must be settled accurately and quickly.

(3) Don't stand in the restaurant, let alone run, stand with your back to the guests, and serve the guests with correct posture and aesthetic feeling (because the guests are watching you); Walk on the left and pay attention to each other. In case of guests, stand sideways and wait for the guests to go first. Be cautious and have a harmonious attitude.

(4) Treat the guests on a first-come-first-served basis, and there can be no double standards, which will cause the guests' disgust.

(5) When talking with guests, the voice should be gentle; Answer the phone, don't speak too loudly, and don't answer personal calls during official business.

(6) Don't get involved in the guest's conversation, don't criticize any behavior of the guest, and don't be aggressive with the guest.

(7) Colleagues should not get together to chat or laugh, but should cooperate with each other, support each other and serve the guests.

(8) Do as the guests tell you, be sincere and articulate.

Don't make a fuss in case of an accident. In case the guest drops the tableware and changes it for cleaning, the soup will be overturned. Absorb water with a towel, cover with a clean napkin, and cover the carpet with a white tablecloth to urge guests to be careful.

(10) Everything should be handled calmly. If things are difficult, be patient or apply to the boss for a solution.

(1 1) Children should be cared for through the limited services provided by parents, such as providing high chairs and napkins around their mouths. Should never be teased or despised, it can remind children of the danger of running around in the restaurant.

(12) Service personnel are not allowed to eat or drink too much or eat snacks in the restaurant.

(13) Precautions for foreman:

(1) At work, we should pay very careful attention to the working attitude of the waiters (students), improvise and maneuver the command.

② When instructing service personnel, it is better to use "eye shape" instead of shouting, and service personnel should be trained frequently to appreciate the "eye shape" of the foreman.

(3) If the service personnel inadvertently angered the guests, the foreman should apologize immediately or replace the service camera.

(4) For drunken guests, appropriate care and protection should be given.

Third, matters needing attention after meals

(1) When a guest doesn't intend to leave after dinner, he/she is not allowed to clean up the desktop, and it is impolite to find an excuse to hurry.

(2) When the guests leave, they smile and say thank you.

(3) After the guests abdicate, pay attention to whether there are any relics. If relics are found, they should report the pick-up time and table number, and do a good job in lost and found.

(4) After the guests leave, immediately clean the desktop, remove the residual tableware, clean the ground, tidy up the seats, set the table again and set the tableware. Waiting for new guest service.

(5) Cleaning after closing time cannot be ignored. All instruments should be counted and put back in storage. Doors and windows should be opened and closed correctly. Check the lights, turn off the lights and keep the minimum lighting. We should know that the finishing work is well done, reduce the workload tomorrow and make the work more orderly.

Fourth, the restaurant safety precautions

(1) Keep the floor as clean as possible on the ground. If plates, glassware, liquid or food spill on the floor, wipe it immediately, or put a table or chair on the spot before cleaning.

(2) Apply anti-skid agent on the slippery floor to ensure safe walking. Pay special attention to the inside and outside of all entrances during the storm.

(3) When cleaning the floor, only wet a small area at a time, and then dry it with a mop before cleaning the floor in other places. If a guest does not leave, separate the clean place and keep the guest away from this area.

(4) When using the mat at the door in rainy days, it should be paved and not wrinkled. Pay close attention to pedestrians when laying a mat on the sidewalk, and don't use cardboard to lay the floor.

(5) When going in and out of the tea room or kitchen, go in and out according to the prescribed route and the designated door. When there is only one door, be careful to open it so as not to run into people on the other side.

(6) For utensils, plates, bowls, plates, bowls and glass containers, it is not advisable to pile up hastily or the cost is too high and uneven, otherwise it will often cause unnecessary damage and accidents.

(7) The dishes should be properly placed on the tray to avoid slipping when delivering the dishes. Pallets should not be too heavy to avoid transportation difficulties, and should not be piled too high to cover the line of sight, so as to avoid accidents and unnecessary injuries.

(8) Don't put broken glass in the sink or dishwasher to avoid cutting your hand. Broken glassware and porcelain should be separated from the complete glassware immediately and put into the container for packaging them. Use a brush or pick up broken porcelain or glassware when cleaning. Broken tableware should be removed as soon as possible.

(9) Serve food safely and appropriately, with sufficient time. Don't speed up easily, and don't take it lightly when holding knives, forks or other sharp objects.

(10) Used plates are easy to slide off, so be careful when handling. When handling very hot plates or handles, use service towels to avoid burns.

(1 1) When opening and closing the door of the chest of drawers, clench your fist to avoid fingers getting stuck; Or avoid easy collision and injury caused by half-open doors.

(12) Encountered unsafe things, damaged tables and chairs or unbalanced equipment; If a suspicious person causes trouble, report it to the supervisor immediately.