Precautions before meals: the clothes of service personnel should always be kept clean and tidy. Wear the prescribed uniform when on duty, and also have a set of work clothes or a waist to wear when completing the work, so as not to dirty the uniform; Punch in before business, accept roll call and work assignment, first of all, clean the work responsibility area spotless and keep the restaurant fresh at all times; Check tableware, replenish condiments and other spare items, get menus and bills, understand the contents of menus, follow the boss's instructions, and welcome the start of a day's service work.
Pay attention to the matters when eating, observe the reception essentials, stand by and watch the work, and when the guests arrive, politely pull out the chair and help them sit down; Don't stand in the restaurant, let alone run, stand with your back to the guests and serve them with the right posture and beauty (because the guests are watching you); Walk on the left and pay attention to each other. In case of guests, stand sideways and wait for the guests to go first. Be cautious and have a harmonious attitude. (4) Treat the guests on a first-come-first-served basis, and there can be no double standards, which will cause the guests' disgust.
Precautions after dinner: When guests have no intention of leaving after dinner, they are not allowed to clean up the desktop. It is impolite to make excuses to hurry. When the guests leave, they smile and say goodbye and thank you. After the guests abdicate, pay attention to whether there are any relics. If you find a relic, you should report the time and table number and do a good job in lost and found. After the guests leave, immediately clean the desktop, remove the residual tableware, clean the floor, tidy up the seats, rearrange the table and set the tableware. Waiting for new guest service.