1, smile in the daily operation of catering process, requires every employee to treat the guests, should be reported to the sincere smile, which should not be subject to the time, place and mood and other factors, and is not subject to the conditions of restriction. Smile is the most vivid, the most concise, the most direct words of welcome.

2, proficient in every aspect of their work requires employees to be proficient, and as far as possible to achieve perfection. Employees should be familiar with their own business work and systems to improve service skills and techniques. "Thousands of miles of

line, began with a foot", to make themselves proficient in business, good training courses, and in practice, constantly summarize experience, learn from their strengths and weaknesses, to achieve a multi-functional, in order to be able to serve with ease, which improves the quality of food and beverage service

quantity and efficiency, reduce costs, enhance the competitiveness of the important role. Competitiveness has an important role.

3, ready to be ready to serve guests. That is to say, only a sense of service is not enough to have prior preparation. Preparation includes the preparation of ideas and behavioral preparation, as the preparation in advance. For example, before the arrival of the guests, all the preparations are done, in a state of readiness to serve them, and will not be in a state of confusion.

4, attention is to treat every guest as a "God" to see and not neglect the guests. Employees are sometimes easy to ignore this link, and even produce negative service phenomenon. This is the staff to see them dressed casually, low consumption, feeling no faction and other superficial phenomena. In reality, the richer the person is, the more they dress casually, this is their self-confidence; and clothes do not represent the amount of wealth. We in this link, must not be based on appearance, and ignore the subtle services, we must pay attention to and treat every guest, so that they are willing to spend. We should remember to pretend that the guests are our food and clothing parents".

5, delicate mainly in the service of good observation, feel the guests' psychology, predict the guests' needs, and provide timely service, even before the guests did not ask us to do it for the guests, so that the guests feel friendly, which is what we said ahead of the consciousness.

6, create for the guests to create a warm atmosphere, the key is to emphasize the environment before the service layout, friendly attitude, etc., to grasp the guests' hobbies and characteristics of the guests to create a "home" feeling for the guests, so that the guests feel that live in the restaurant as if they were back home.

7, sincere hospitality is a Chinese virtue. When guests leave, employees should be heartfelt, and through the appropriate language to sincerely invite guests to come again, in order to give guests a deep impression. Now the competition

is the competition of service, quality of competition, especially in the catering industry is particularly fierce. The importance of service is self-evident, we use a variety of high-quality services, the formation of their own service advantages, in order to create a more

higher guest satisfaction in the fierce competition in the market, so that the restaurant invincible! Every profession needs to emphasize teamwork, and so does Happy Dee. When the business is busy, colleagues can understand each other and share the trouble together. Usually there are also encountered

The more difficult customers, a person is difficult, the other colleagues will go up in time to adjust the dispute, so that the situation is not bad. Each person has a clear division of labor, work actively, really in action to achieve the effect of a good man three help.

Once in a while, I will also talk to customers to understand their favorite songs and recommend new songs to make customers satisfied. This way there are more than a few repeat customers, so that customers recommend friends to increase the consumption rate. After that I will also do some summary, so that day after day, so that my service more acceptable to the customer and like.

As a service staff, will also encounter some frustration and helplessness. Some people will think that a small logistics staff is insignificant, some people think that my profession is low and not respected, but I have to say: all roads lead to Rome, I am happy to serve others, I can work here and happy! I can work for the collective and proud. I think my career is like a watch, the surface of the hour hand can bring time and joy, while inside the rotation of the tiny parts are difficult to see, but is essential. Of course, there is no end to learning, learned but also have to apply to the future work, I hope that the leadership can be more supervision, colleagues can learn from each other, in the future work to improve the efficiency of the service, and strive to be an excellent service staff. Let the customer in the "OUDI Entertainment World" to feel uncommonly happy