first, the basic quality of catering service personnel 1. The appearance of catering service personnel directly affects the guests' feelings about the restaurant. The neat, hygienic and standardized instruments of the service personnel can set off the service atmosphere and make the guests feel comfortable. If the service staff is disheveled and covered in oil, it will definitely leave a bad impression on the guests. Therefore, the appearance of service personnel is very important for catering service. The following are the basic requirements for the appearance of catering service personnel: (1) Hair should be combed neatly and kept clean, and a hat should be put on when necessary, so don't imitate the popular hairstyle. Men should have their hair cut regularly and use hair oil properly. It is advisable for hair oil to have a light fragrance. (2) Women's facial makeup should be light, not heavy, and should maintain a simple and elegant appearance, giving people a natural aesthetic feeling. Don't use perfume, because the smell of perfume will destroy the delicious food and the indoor atmosphere. Men must shave every day. (3) Hands and nails should be trimmed and cleaned frequently, and hands should be washed before service. Women are not allowed to use other cosmetics except colorless nail polish. (4) rings and watches, fingers and wrists are the most important places for guests. Rings, watches and fashionable jewelry should not be worn, except wedding rings. (5) Shirts and tie shirts should be ironed flat, and special attention should be paid to collars, cuffs and buttons. There should be no wrinkles or damage, and the color should be white. Wear underwear that absorbs sweat easily, and don't let sweat seep out of your coat. Underwear and shirts should be changed every day, and ties should be neat and crisp. (6) uniform work to wear a uniform. Pants should show trousers lines, and black trousers are generally required. Work scarves and hats should be kept in good condition and not wrinkled or damaged. (7) Shoes and socks should be changed and washed every day, and shoes should be polished frequently to keep them bright. It is advisable to use black for socks and shoes, and it is not advisable to use colors other than those specified. 8) Pay special attention to prevent oral odor after eating foods with strong smell such as onions and garlic. 2. Behavior of catering service personnel In the process of catering service, any action of the service personnel will have an impact on the guests. The standardization of the behavior of the service personnel is the basic requirement of catering service. 1) Flexible mind, quick response, accurate memory and rich knowledge of catering. 2) Eyes should always pay attention to the guests' expressions and gestures. 3) Hand-foot coordination should be appropriate and timely, and the movements should be standardized to prevent it from being stiff or hectic. 4) Serve the guests with a calm and calm mood. 5) Speak politely, with clear voice, moderate height and correct and standard pronunciation. 6) Kindness and sincerity, natural smile and understanding make people feel kind and happy. 7) Stand upright, natural and unrestrained, relaxed, dignified and unpretentious. 8) Have good habits at work, and do not eat, drink, smoke or chew gum. 3. The working attitude of catering service personnel can be simply summarized as "sincere service". Although it may be difficult to keep a happy face every day, it is still necessary to treat guests with a smile, humility and courtesy. Such service will meet the various requirements and desires of guests to a great extent, make customers feel like they are at home, and produce a sense of belonging, and never give them an illusion of exclusion and bullying. If the service personnel lack work interest or have a bad attitude, the dining scene will be disorderly or embarrassing, and even hurt the feelings of the guests. Therefore, service personnel should not underestimate themselves and regard their work as a slave. Second, they should not regard work and guests as indifferent and careless. Good working attitude is mainly manifested in the following aspects: 1) We should provide services to the guests who are in a hurry quickly. 2) When the guests are depressed, they should be properly mobilized to make them feel happy. 3) Introduce the guests properly when they don't understand the menu, and be willing to answer their questions. 4) Provide food information and services in line with guests' dining habits in a timely manner. 5) Try to remember the names, seats, favorite foods and work units of the guests. 6) Put away the curtains and adjust the music volume to make the guests feel comfortable as much as possible. 7) Help the guests pack the food and try to meet the reasonable requirements put forward by the guests. 8) The service is quick, agile and accurate. 9) Maintain a good attitude at all times.