Restaurant waiters should pay attention to the following work details during the checkout process. Next, I'll tell you the details of the restaurant waiter's checkout. Come and have a look!
Pay attention to language art
Restaurant service has the characteristics of experience, and there is no fixed model, can it be said? Thousands of people are different? Have a natural and relaxed interaction with customers. At the time of checkout, it is a critical period for communication and communication with guests. For example, when the guest reports that the food is cheap, the waiter can interact like this: As you are an old customer, I give you a special discount. ? If you reflect that the food is poor, you can carefully explain where it is expensive. The main reason is that drinks are more expensive, but you see that although the guests are enjoying themselves, it is worthwhile to be expensive! ? Guests have face and are comfortable to listen to. These language arts should be accumulated little by little from ordinary work to form their own style, but the fundamental starting point is to start from the customer's point of view and think for the customer.
Check bills in time
There are many departments involved in the bills of large catering enterprises. Therefore, when checking the bills, all departments related to the guests should be included, and the head office should be contacted in time to ensure that all items are paid at any time, including drinks, vegetables, some extra requirements and services. All departments should communicate with each other in time, change the closing bill, pay attention to the contents of the bill and merge it in time to ensure that the bill is not missed. Generally, it is relatively simple for a hotel to check the bill. When guests add dishes, drinks, services or cancel a dish, they should change the bill in time and communicate with the cashier and the kitchen. If it is a large-scale conference or banquet, when the guest proposes to add dishes, drinks or other services, the waiter should get in touch with the organizer in time and inform the manager in case he refuses to accept the bill when checking out after the meal.
don't rush to check out
when checking out, wait for the customer's initiative to ask, and the desk clerk should not rush to check out and collect money, even if the restaurant is closed. It is put forward that we should observe the situation on the guest's dining table before checking out, and pay attention to ensuring that the dishes, drinks and drinks used by the guests have a certain margin, not too much, resulting in waste, nor too little, resulting in a passive situation. The average customer may have a final toast ceremony at the end of the meal, and the waiter must ensure that the drinks or drinks are sufficient and will not be consumed.
after tea, drinks, paper towels, etc. are added in place, take the initiative to ask if other foods, drinks or services are needed; When the customer says that it is no longer needed, he should immediately take out the bill settled by the cashier at the cashier's desk and check the drinks, vegetables, drinks and other items used by the customer; After checking, put the bill in the special folder for restaurants and restaurants, with the bill facing down, take it back and put it on the receiving desk, waiting for the customer to put forward the bill at any time.
Be sure to avoid the checkout
Once the customer asks for the checkout, the desk clerk should quickly send the book money to the customer who asks for the checkout, and then decide whether to tell the customer the amount of the meal fee payable according to the situation. Some restaurants require that customers pay when collecting money, but sometimes customers treat them to dinner and don't want them to know the specific cost. In this case, the waiter at the desk should handle it as appropriate, and it is not necessary for all customers to know the amount of this meal. Sometimes customers are eager to pay after receiving the bill, but they collect it, which obviously tells the waiter that he doesn't want others to know the exact amount of the meal. At this time, the waiter can wait by and the customer will go to the cashier's desk to settle the bill himself later.
The waiter works part-time in accounting
A good waiter can help enterprises keep their money on the one hand, and help guests manage their money on the other. Specifically, a good waiter can keep accounts at any time, avoid the occurrence of omission, omission and omission, and help enterprises to make good financial affairs. At the same time, a good waiter will take the initiative to understand the guest's consumption will and approximate budget, and remind the guest in time when the guest's consumption exceeds the budget, which is also for the sake of smoother checkout. For example, restaurants occasionally find that guests are over budget when they check out. If guests complain, the waiter must explain every expense to the guests more sincerely, modestly and patiently, and tell them that the meal is worth the money to avoid conflicts. However, if the waiter can know the guest's budget in advance and give a proper and considerate one when the guest temporarily adds drinks, dishes and services, the probability of this will be greatly reduced, and the customer can feel the thoughtful and caring of the waiter from the bottom of his heart.
The work should be meticulous, accurate, true and effective
When the waiter submits the bills to the cashier, he should check, summarize and settle the general ledger in time, and check each bill at least twice to ensure that there are no omissions and mistakes. The cashier can give some discounts to the guests within his authority, such as erasing zero, discounting, sending coupons, small gifts and so on.
cashier should be fast and accurate
when cashier is paid, there are different ways to deal with it according to different payment methods, and sufficient preparations should be made in advance to ensure quickness and accuracy. If the guest pays the advance payment in advance, it can be deducted directly, and the difference is partially filled or returned to the guest; If it is a suspense account, you should pay attention to check whether the balance is sufficient; In the case of cash payment, change and invoices should be prepared in advance according to the amount, and the authenticity of banknotes should be carefully checked; Be more careful when paying by credit card, and pay attention to checking whether the credit limit of the card is true and effective. Please sign the bill after confirming the bill, and pay attention to checking the handwriting to avoid future troubles. And don't trust the POS credit card reader completely. After printing, check with the bill again and confirm the signature.
Special handling of special circumstances
The service work is meticulous, complicated and ever-changing, and sometimes some special circumstances will inevitably happen, such as the guests' lack of funds. At this time, it is necessary to make different countermeasures for different guests.
In general, the hotel staff can accompany you to withdraw money nearby, or you can take valid certificates, such as ID cards and work permits. Hotels and hotels with conditions can check the authenticity of ID cards online and then make an appointment to pay the bill. In case of a large amount, you can ask the manager to make a decision. If the guest is an old customer, he can handle it flexibly, sign or type a note, and agree on a specific time to pay the bill; If it is an individual, the waiter can gently propose solutions, such as borrowing money from friends. In any case, we should try our best to let customers come up with their own solutions. If both parties can't come up with effective solutions or say some irritating words to customers, they should be more patient, considerate and tactful, learn to be considerate of the guests and try their best to protect their face.
if this special situation is not handled properly, it will easily conflict with the guests and cause unnecessary losses. on the contrary, if it is handled properly, it may win customers' coming again.