Go to work on time, attend the regular meeting before class, and accept the work arrangement and arrangement of meals by the manager on duty.

After employees enter their posts, they should put the tables in a sanitary position. If they book in advance, they should set the table as required.

Clean up the floor sanitation and the surface and dead corner sanitation of indoor articles, so that there is no garbage, oil pollution, stagnant water, cigarette butts and mop hairs on the floor. Wash once every meal.

Check the countertops and tableware for damage, water, oil and stains, and keep the countertops clean and tidy.

Disposable articles in restaurants should be properly kept and filed neatly after distribution.

Point-based job positioning

Get ready for the guests. Attendant workflow:

Welcome guests.

When the greeter brings customers to this area, the waiter should smile and nod.

Pull up the chair and give up your seat, increase or decrease the tableware according to the number of customers, and hand over the menu.

Order.

Open the menu, please read it and introduce our specialties, specialties, new dishes and drinks.

When recording the dishes and drinks ordered by customers, write down the date, table number, the number of people ordering and the name of the waiter.

After the customer orders, repeat the order to confirm the customer's order, and then signal the customer to serve later. Before leaving, remind customers to pay attention to their belongings to avoid losing them.

Place an order.

Check whether the documents are consistent with the budget when placing an order, and solve the problems quickly.

Catering service.

Send the drinks and disposable chopsticks ordered by customers to the dining table, ask for customers' opinions, open a bottle and pour it into a cup.

Patrol customers' dining situation in their own area, replenish customers' needs in time, arrange the countertops, declare the names of dishes when serving, plan dishes, check the list, solicit customers' opinions, and take empty tableware and utensils away from customers' tables at any time.

When the waiter leaves the work area temporarily, he must greet the waiter in the neighboring area for help. Don't leave your post for a long time, and return to your work area quickly after finishing your work.

Check the floor and countertops at any time, clean them in time and keep them clean.

The customer leaves the chair, reminds the customer to take things away, and gives a farewell speech.

Generally, just let the waiter pay the bill.

Close the station.

Tableware should be placed neatly. Don't stack big tableware and small tableware together. Front desk office supplies should be separated from kitchen supplies, and tableware should be sent to the dishwashing room separately with the designated desk-receiving tools.

Clean up the rubbish on the table, clean the tables and chairs, and set the table in time to pick up customers.