Catering waiters need to be trained in business and skills:

1. Trays

(1) Types and uses of trays.

there are wood thorns, metals (such as silver, aluminum, stainless steel, etc.) and bakelite products in the tray. According to the purpose, it can be divided into three specifications: large, medium and small, round and rectangular.

① large and medium rectangular trays are generally used to transport heavy items such as dishes, drinks and dishes;

② large, medium and small plates are generally used for pouring wine, displaying drinks, delivering vegetables, serving dishes, etc., especially small plates.

③ The small rectangular tray with a size of 1.5 cm× 11 cm is used to deliver bills, collect money and deliver letters.

(2) Arrange the plates.

select the tray reasonably according to the purpose, and wipe the bottom and surface of the tray, preferably using rubber pads to prevent sliding. Generally, the loading is heavy and tall in the inner file; Light things and low things are in the outer stalls, the items that come to the table first are in the front, and the items that come to the table later are in the bottom and behind.

(3) The way of holding the tray

depends on its weight difference. It is divided into light support and heavy support. Light support is also called chest support. The left arm is bent at an angle of 91℃, the palm is up, and the five fingers are separated. The palm naturally forms a concave shape, and the palm is not in contact with the bottom of the dish, and is supported flat on the chest. Trust (also called shoulder support), hold the edge of the tray with your left hand, hold the bottom of the tray with your right hand, and help lift the tray to your chest with your right hand. Turn your wrist upward and weigh the tray on your shoulder.

(4) essentials.

① Hold lightly without touching your abdomen, be flexible in your wrists, and avoid being stiff and walking briskly; The bottom of the heavy tray does not rest the shoulders, the front is not close to the mouth, and the back is not fat. The right hand naturally swings to hold the front inner corner of the tray.

② The tray does not cross the guests' heads. Always pay attention to the changes in quantity, weight and center of gravity, and move your fingers accordingly. Extended materials

Training purpose:

(1) To provide correct and relevant company and job information for new employees and encourage their morale;

(2), let the new employee know about the relevant work that the company can provide him and the expectations of the company;

(3), let new employees know about the company's history, policies and corporate culture, and provide a platform for discussion;

(4), reduce the nervousness of new employees when they first enter the company, and make them adapt to the company more quickly;

(5), let the new employee feel the company's welcome to him, and let the new employee feel a sense of belonging;

[6], make new employees understand their job responsibilities and strengthen the relationship between colleagues;

once, train new employees to solve problems and provide ways to seek help;

The comprehensive purpose is to make the new employees of the enterprise integrate into the working environment and enter the working state more quickly.