1, keep fresh, clean and elegant, and provide warm, polite, thoughtful and high-quality catering services for guests.

2. Actively cooperate with the foreman, obey the command of the foreman and superior leaders, unite as one, and be good at helping colleagues.

3. Do four diligence in the work: oral diligence, eye diligence, hand diligence and foot diligence, and always know the requirements of the guests.

4. Be good at introducing and promoting the drinks and dishes in this restaurant to customers.

5. Proficient in business operation knowledge, master and understand the dining situation and rules of every drink and food that guests need.

6, a strong sense of responsibility, have the ability to handle business independently, report problems in time, be good at asking questions after work, and convey the opinions put forward by the guests in time.

7. Do a good job of collecting, keeping and reporting the daily consumption of articles in bars and floors, and make an inventory of articles and drinks every month.

8. Do a good job in floor and bar hygiene before and after going to work, and take the initiative to check whether the spare tableware is complete, and whether the utensils and needed items on the table are neat and complete.

9. Have good conversation skills and be good at using language skills to provide the best service for guests. Be polite, master principles, answer questions and be concise.

10, strengthen business knowledge learning, constantly master service skills and provide quality services.

The qualities that western restaurant waiters should have;

1, diligent. Work under the leadership of the restaurant manager, do a good job in table reservation, zero reception service and sanitation and cleaning. Keep the restaurant clean, so that there are no mosquitoes and flies, no dust, no sundries and no peculiar smell, and the tableware and cookers are clean and intact.

2. Seriously. Do a good job of pre-meal preparation, check whether the restaurant equipment and tableware are in good condition, equip the utensils according to the requirements of the specification, arrange the table type and beautify the environment.

3, cultured. Polite and hospitable. Greet, send and serve with a smile, and patiently answer questions raised by diners.

4. The appearance is dignified and generous. Pay attention to personal appearance, keep your clothes clean, comb your hair, stand up straight and smile.

5. Be strict with yourself. Strictly implement service specifications and operational procedures, and grasp the timing of serving. Serve in turn according to the types of dishes. It is necessary to accurately and clearly quote the name of the dish, introduce the characteristics of the meal actively, and master the speed of serving.

6. Work actively and cautiously. After the guests have finished eating, they will issue a "meal list" in time to collect the meal fee. The accounting unit should take the initiative to ask the relevant personnel to sign, so as to avoid wrong receipt or "missing the bill".

7. Be responsible. After the guests leave, count the tableware items in time, scrub them clean and keep them clean. If the guest's belongings are found, they should be handed over to the restaurant supervisor (manager) or the service desk and handed over to the guest as soon as possible.

8. Modesty. Constantly summarize and improve the service work, and constantly improve the service work according to the questions and opinions put forward by the dining guests.