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Subtle service requires hotel employees to learn how to observe words and deeds, and how often should they be diligent?

We should be diligent.

Subtle service requires hotel staff to learn to observe words and observe colors, and to be diligent. Four diligence: manual diligence; Foot diligence; Eye-catching; Be talkative.

subtle service is an effective way to meet the different needs of guests. Subtle service is often reflected in personalized service, which has rich connotations and various modes. At the same time, personalized service needs to be innovative. For example, the hotel's morning call service is usually called by the hotel waiter to wake up the guests.

I don't know that the noisy ringing of the telephone will affect the mood of the guests when they get up in the morning. Personalized service can change this mode. Hotel rooms can let the guests get up in the morning through the gradual change of light, and the light will gradually change from dim to full room, which will stimulate the guests' senses and make them comfortable and awake. It is also a bright spot of innovation.

subtle service can make guests feel the "warm and subtle" service atmosphere of the hotel. Subtle service is a people-oriented service art, which is very humanized, thinking about what the guests think, what they don't think and what they think, so that the hotel is no longer a cold temporary residence, but as warm as home.

The work of restaurant waiters is not limited to memorizing the names of dishes with a small notebook, but also includes recommending dishes, matching drinks, caring for children and the elderly, etc. In the foreseeable future, these derivative services will be an important competitive content among catering enterprises.

from this point of view, to retain waiters, on the one hand, relevant parties need to strengthen labor protection for catering employees, standardize working hours, and improve the corresponding social security system; on the other hand, enterprises should also improve their service processes and enhance their professional skills, so that catering waiters can have more career development space while achieving more intimate and efficient storefront services.