The "service" mentioned in this book is not only the floor service provided by the shop assistants who face customers, but also the service provided by the staff in the kitchen and logistics department (providing services for the operators on the floor). Only when restaurants serve the frontcourt well in the backcourt can the frontcourt serve customers better. This book aims at the above-mentioned theme of "service", and designs a set of perfect service processes for restaurant clerks, including the cooking and quality control of kitchen chefs, the procurement of raw materials and the work of custodians, the cleaning and hygiene services of cleaners, the service processes of floor operators (greeters, dish orderers, food delivery staff, cashiers and foreman, etc.), service etiquette, customer complaint handling, communication and coordination procedures between the front and back fields, etc., so as to gather the strength of all employees. Through this book, you can learn about the standards and norms of various service work in restaurants, which is very helpful for restaurant owners, managers and waiters.