1. Prepare before meals. Arrive at work on time, attend the pre-shift meeting, and accept the arrangement and arrangement of the foreman and manager for the meal. After employees enter the post, they should set the table in a hygienic position. If they book in advance, they should set the table as required. Clean up the ground sanitation and the surface and dead corner sanitation of indoor items. Do the ground without garbage, grease, water, cigarette butts and mop hairs. Clean every meal. Check the countertop and tableware for damage, water, oil and stains, and keep the countertop clean and tidy. Disposable goods will be led by the head waiter. After distribution, he should keep it properly and file it neatly. Settle down and set up a post, ready to welcome guests.

2. welcome guests. When the greeter leads the customer to the area, the waiter should smile and nod. Pull up the chair and give up your seat, add or subtract tableware according to the number of customers, and hand over the menu to signal customers to make tea and pour water quickly later, and signal customers to use tea. Ask customers whether to order food (such as ordering food, be a good customer adviser, and if you don't order food, signal customers to call for something.

3. order. Open the menu, ask customers to read it, and introduce our specialty dishes, specials, new dishes and drinks (see people order dishes). When recording the dishes and drinks ordered by customers, write down the date, table number, number of diners and the name of the waiter. When the customer has finished ordering, please sing the menu to Gu to confirm the customer's order, and then signal the customer to serve the dishes later.

4. place an order. Place an order at the bar and check whether the documents are consistent with the pre-binding. If there is any problem, solve it quickly.

5. In-meal service. Quickly and timely deliver the drinks and disposable chopsticks ordered by customers to the table, solicit customers' opinions, open the bottle and pour it into the cup. Patrol the dining situation of customers in their own areas, replenish customers' needs in time, arrange the countertops, declare the names of dishes when serving, check the dishes, solicit customers' opinions, and remove empty tableware and utensils from customers' tables at any time. After the dishes are served, you should tell the customer: Your order is served. Do you need to add anything else? In-meal sales promotion, frequent pouring of wine and water, inspection of the dining table, if customers are found to be running out of drinks or insufficient dishes, they should ask customers whether to add more. When the waiter leaves the work area temporarily, he must say hello to the waiter in the neighboring area for help. Don't leave your post for a long time, and return to the work area quickly after you finish your work. Inspect the floor and countertops at any time and clean them in time to keep them clean.

6. check out. When the customer signals to settle the bill, the waiter should settle the bill at the bar in time. In case the customer pays the bill in person at the bar, the waiter should follow, and the checklist should be accurate. Ask the payer, report the amount spent, hand in the bill with both hands, and ask the customer to have a look. If the customer finds any doubt when reading the bill, the service should immediately verify it and patiently explain it. After receiving the customer's payment, you should take it with both hands, count the amount received (XXX yuan is charged to you, please wait or your payment is just right), go to the bar to change it, sign the bill with your name, go back to the dining table, and hand the customer the change with both hands (XXX yuan is changed, please count it and keep it, thank you! ), if the customer needs an invoice, please ask the company. If the invoice of our store is finished or the invoice cannot be issued to the customer due to machine failure, you should patiently explain to the customer and issue other certificates to signal the customer to open it together at the next meal. The customer leaves the chair, reminds the customer to take the things with him and gives a farewell speech.

7. close the station. Tableware should be stacked in files, and small tableware should not be stacked with large tableware. The front office supplies should be separated from the kitchen, and the tableware should be sent to the dishwashing room and the cup washing room respectively by using the specified table-closing tools. Clean up the garbage on the table, clean the tables and chairs, and set the table in time to pick up the customers.