1. Precautions before meals

(1) The clothes of service personnel should always be kept clean and tidy, and they should wear the uniform of the specified size when on duty, and they should also have a set of work clothes or waists to wear when finishing their work, so as not to stain the uniform.

(2) After punching in for work before business, accepting roll call and work assignment, we must first clean the work responsibility area spotless and keep the restaurant fresh forever.

(3) Check the tableware, replenish spare items such as condiments, get menus and bills, understand the contents of the menus, listen to the instructions of the superiors, and welcome the start of the service work of the day.

2. Precautions during meals

(1) Observe the reception essentials, and stand by for work. When guests arrive, they should politely pull out their chairs to help them sit down.

(2) Pay attention to the seven elements of service

(3) Don't stand in the restaurant, let alone run, stand with your back to the guests, and serve the guests with a correct posture and aesthetic feeling (because the guests are looking at 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 discreet and have a harmonious attitude.

(4) treat the guests in the order of first come, then come, and there must be no double standards, which will cause the guests' antipathy.

(5) When talking with guests, the voice should be gentle; Answer the phone, the voice should not be too high, and personal calls should not be answered during business.

(6) Don't interfere in the conversation of the guests, let alone criticize any actions of the guests, and don't be too rude to the guests.

(7) Colleagues should not get together to chat or laugh, but should cooperate with each other and support each other to serve the guests.

(8) Try to do what the guests tell you, be sincere and articulate.

(9) In case of accidental accidents, don't make a fuss. If a guest's tableware falls, that is, the tableware is replaced and cleaned, and the soup is overturned. Use a towel to absorb moisture, cover it with a clean napkin, and cover it with a white tablecloth on the carpet to remind the guests to be careful.

3. Precautions after meals

(1) When the guest has finished eating and has no intention to leave,

(2) When the guests leave, send them off with a smile and say thank you.

(3) after the guests abdicate, pay attention to whether there are any left-behind objects. If they find the left-behind objects, they should report the time of picking them up and the number of the dining table, and handle the lost and found. (4) When the guests leave, immediately clean up the desktop, remove the residual tableware, clean up the ground, arrange the seats neatly, and re-lay the table and set the tableware. Waiting for the new guest service.

(5) The cleaning work after closing time cannot be ignored. All utensils should be counted and returned to the storage place. Doors and windows should be properly opened and closed. Check the lights, turn off the lights and keep the minimum lighting. It is important to know that the work of closing is well done, reducing the workload tomorrow and making the work more orderly.