1. Obey the leader of the foreman and make good preparations before meals.

2. Strictly implement working procedures, service procedures and hygiene requirements, and strive to improve service quality.

3. constantly improve the service attitude according to the requirements of initiative, enthusiasm, patience, courtesy and thoughtfulness.

4. Be familiar with the menu and drinks, actively promote them to the guests, and fill in the menu and drinks list of the guests according to the specifications.

5. Completes the replacement of tableware and linen in the dining room.

6. actively participate in training and training, constantly improve service skills and improve service quality.

7. Keep in mind that it is not difficult to satisfy the guests, but more smiles, more greetings and more services are needed.