1. Keep the restaurant busy and fresh.

2. Method: After the guests take the table to order, they can serve one or two dishes of side dishes, preferably snacks such as "hawthorn slices" and "vinegar pickles", which will keep the guests from eating without delaying their dinner!

3. Provide customers with excess value. Mode: For example, remember the information of the guests, and send them greeting cards in advance during the holidays, with words of blessing written on them, such as: "Mr. XXX, thank you for your support in the past days, and wish you all the best in the new year". A greeting card is not worth much, but it has suddenly narrowed the distance between the hotel and the customers!

4. Make the restaurant service more distinctive. The following ten kinds of service methods may have been used by you as a service personnel, but have you noticed their importance and often used them?

5. Waiters may have conflicts with their superiors. However, due to their vision and position, the decisions of superiors often represent the interests of departments and even the whole hotel. Under normal circumstances, individuals always obey the whole. Therefore, waiters must distinguish between "right and wrong" according to different things and different situations!

6. Mode: The waiter must keep smiling. Attendants should have a sense of responsibility, patience and love in their work, and should never take up their posts with emotions!

7. Method: Set up the pattern and "open file" management menu. The kitchen should carefully research and develop the dishes, strive to bring forth the new ones, and have characteristics in the setting, design and ingredients, so as to avoid dishes that only emphasize the pattern but not the nutrition!

8. If the front office manager and supervisor find that a waiter is in a mood, they can let another waiter take his place. After asking the waiter the truth of the matter, we should communicate in time and share her hardships. Only after the waiter's mood is stable can we arrange for him to take up his post!

9. The menu should be simple, but each dish must have its own characteristics.

11. Let employees have fun in the service process.