Generally, there is no specific rest day, so you can ask for leave if you have something to do. The work in the restaurant is very hard, the total time may be more than eight hours, but I need to serve a Chinese meal and a dinner with a break, so the total time in the restaurant may be more than ten hours. When the guests leave, they have to wipe the table and clean it up.
Extended data:
Write clearly when billing, don't waste some menus, don't write weeds, and don't practice writing. A menu needs to go through many links, so that everyone can understand it.
When the guest is away after ordering, be sure to mark all the dishes as "ordered"; After the guests arrive, they only "order" the staple food; When hot dishes are served, inform the guests that the dishes have been served; And according to the actual situation, ask the guests whether they can add vegetables or serve staple food.
After ordering, check the menu, including the dishes, the number of people eating, and whether the order is accurate.
Check it again, it will reduce the trouble of many departments. If the guest orders two or more dishes with repeated tastes and raw materials at the same time, your prompt is invalid. You should indicate it on the menu to let the superior and the kitchen know that this is the guest's request, not the repeated point.