The dish delivery person is only responsible for delivering the dishes, and takes the dishes from the food outlet to the table where the customers eat (when the dishes are delivered, there will be a small note attached, which table is the number, so you can just take the dishes directly to that table. ), and then the waiter is responsible for bringing the dishes to the table.

waiter

a job in a hotel or restaurant used to be called "waiter".

It is mainly responsible for delivering dishes at different stalls in the restaurant (seafood pool/cold dishes/roasted meat/hot dishes, etc.), leaving the table after serving, etc.

[ Edit this paragraph] Job responsibilities of food delivery staff

1. Dress according to hotel regulations, be punctual, fast and serve the command.

2. Do a good job in regional hygiene before meals, and make good preparations before meals.

3. Make sure to serve the right dishes, and be familiar with the characteristics, making principles and ingredients of hotel dishes.

4. memorize the hotel room number and station number, be responsible for the accurate delivery of the menu, and deliver it to the waiter quickly according to the serving procedure.

5. In the process of serving food, be light, fast and steady, and do not argue with the guests, so that the courtesy should take the lead and the words should be kept. Do six things wrong: the temperature is not bad enough, the hygiene is not bad enough, the quantity is not bad enough, the shape is not bad, the color is not bad, the ingredients are not bad, and the quality of the dishes is strictly controlled.

6. Prepare seasoning, seasoning and dish delivery tools before meals, and actively cooperate with the kitchen to make preparations before serving.

7. prepare the vegetable cover in cold weather and use it at any time.

8. Be responsible for the coordination between the front desk and the back desk during meals, inform the front desk service personnel of the changes of dishes in time, and do a good job in the contact, communication and transmission between the production department and the floor.

9. Safely use the tools used in the food delivery room, and use the garbage truck in time to assist the front desk staff to remove dirty tableware and surplus food, and put them in a classified way, paying attention to handle them with care to avoid damage.

11. Do a good job of closing the market, dump the garbage according to the table, and put the empty wine bottles in order.