different industries have different rules and regulations. the following is a waiter's rules and regulations, which can be used for reference by employees in the service industry. 1. Abide by the attendance system and obey the arrangement of the superior manager. When going to work, you must dress in accordance with the regulations, dress neatly and cleanly, do not wear jewelry (except the wedding ring of watches), do not leave long nails, and put on a uniform plate of flowers. The hair is not eyebrows in front, shoulders in back, ears in side, and light makeup. Check personal gfd before taking up the post, and put into work with full spirit.

2. Understand the contents of the regular meeting, and the work arrangement of the day, memorize the food and drink supply situation of the day, and rush to push, sell and special dishes. Fill in the bill in the correct way, and repeat the bill when ordering.

3. Before eating, check whether the facilities, lighting system, dining table and dining chair in each area are damaged and whether the hardware facilities are working normally.

4. Check the sanitation of countertops and tableware in this area before meals, and put things in order according to the standard.

5. According to the assigned work post, greet guests warmly with a smile and a standard standing posture. Always use polite language, and always say "please" and "thank you". Whenever and wherever you meet guests, you must nod, smile and greet them cordially.

6. Turn on 2~3 air-conditioners in boxes around 11: 31 and 17: 21 every day. (e.g. 211, 212, 211, 219) Take the balcony facing the street first when taking guests.

7. Turn the mobile phone into vibration at work, and don't play with it. Answer the phone at the designated place, and the answering time should not be too long, which will affect the work.

8. Stand upright at work, don't lean against the bar, don't chat together, don't laugh and fight, don't run, speak indecent language, do indecent actions, make loud noises and sing.

9. Don't chew gum or eat snacks at work. Maintain your image at all times and don't lose your temper.

11, memorize the product price, understand the preparation method of kitchen and bar products. Don't steal the food made in our shop and the food after the guests leave.

11. Don't enter the bar when going to work, and don't watch the bar making.

12. Introduce and advise the guests to order tea and wine in a targeted way, and order according to the correct ordering procedure when ordering. After ordering at the tea market, the ordering clerk is responsible for coming to power at the first time. You must use the tray correctly when you go on stage or when you leave stage.

13. At work, waiters are required to provide warm, thoughtful and flexible services to customers, and have a good sense of family communication with customers and a sense of teamwork among employees.

14. When the customer is unreasonable to the waiter at work, try not to quarrel with the customer, and be flexible in handling and safeguarding their own interests without affecting the interests of the store's image.

15. Before serving, it is required to arrange the countertop and remove the dish tray. When serving, the name of the dish must be announced. Guests should be reminded even more.

16. During the dinner service, guests should use the service bell to observe whether it is necessary to add water, change the bone plate and arrange the countertop, so as to serve the guests in a timely manner.

17. Have a good awareness of wine promotion. (seize any opportunity and never give up the last promotion opportunity)

18. Strengthen the awareness of eye service, observe the needs of guests, and respond to the needs of guests. (Make necessary eye contact with the guests at any time, find out the needs of the guests through their subtle movements or expressions, and immediately come forward to ask or provide timely service).

19, we should keep a good habit of serving dishes, and find the wrong dishes, missed dishes and dishes that need to be urged in time.

21. Cuisine urging should be carried out in a timely manner according to the situation of dishes and guests, and the menu should not be urged at will. (Remind guests when ordering food: "We make it on the spot, and it takes 15 minutes for your order to be served.)

21. We must inform the head waiter in time about the needs of changing channels, changing dishes, returning dishes and making reservations during meals. The foreman communicates with the cashier in time.

22. Be flexible in dealing with emergencies and guest complaints, skillfully use language and communication skills, and report to your superiors in time if you can't handle them. (Complaints should be kept to a minimum and kept to a minimum, and handled at the first time, place and receiver as far as possible, so as to avoid the change of personnel and the delay of time, which will worsen the nature and development of complaints)

23. When checking out, sing the bill, and sign your name when the guest has less change.

24. For the service of the guests who have finished checking out,

25. Before leaving, the guests should take the initiative to remind them not to forget the items. If they find that the guests have forgotten or lost the items, they should report them in time and do not hide them without permission.

26. When the guests leave, turn off the air conditioner, TV and computer, and then clean the countertop quickly. Check the hygiene, arrangement and toilet hygiene by yourself.

27. The night shift attendant should do the night shift hygiene well. (a) Wash the trays, ashtrays, rags, mops and carpets. B) Drag the guests to the boxes, aisles and stairs. C: Turn off the hot water power supply of the workbench, close the doors and windows, and change the garbage bags.

28. When changing shifts, do a good job of handover 5 minutes in advance.