Job responsibilities and rules of hot pot restaurant waiters: 1, be polite and act reasonably; 2. Keep personal cleanliness and pay attention to personal image; 3. Be punctual for work and have a sense of time; 4. Obey the management and absolutely obey the work arrangement of the restaurant management staff. 5. Make preparations before meals according to actual business needs, and set other tableware on the table. 6. Do a good job of cleaning tableware and restaurants, and always keep the dining room environment and utensils clean and tidy, so that they meet the hygiene standards. 7. Have a deep understanding of the food and drinks in the restaurant, follow the restaurant's management policy and plan, and serve customers according to the prescribed standards. Do a good job of service. 8. Treat new and old customers warmly, meet their reasonable needs and requirements, take the initiative to order food for customers, and accurately deliver the food and drinks they need to the customer's table. 9. After customers leave, they should clean up their used tableware and rearrange the countertops as soon as possible. If they have any comments or complaints, they should report to the restaurant management immediately. 6600.8666868661Establish good relations with managers, colleagues and guests, and strive to maintain safe, effective and successful service to better maintain the operation of the restaurant. -Give you an interesting one! ) 1. When the guest says, "Waiter, please see if my order is ready. If you are unfamiliar, don't! " At the same time, you must run back to the kitchen very seriously, rest for a minute where the guests can't see, then run to the guests and say with a smile, "Sir, your order is ready and will be served right away!" "2. When guests find sundries in food, they must adhere to the following principles: the big ones must insist on frying chopped green onion or cooking spices, and the small ones must insist on frying rice grains. If they can't, they must be solemnly said to be the winning symbol of our consumption. The winning content is free. If the problem still cannot be solved, the winning grade can be improved, but it is up to the lobby manager to decide according to the mood of the guests. 3. When a guest orders, he must be the first to promote our profiteering dishes. If the guests insist on ordering some cheap dishes, they should prevaricate with stale or insufficient materials, and be full of apologies when speaking. At the same time, they want to convey the noble idea that our store would rather die than cook stale things for guests! Hold on until the guests give up some cheap dishes. When the guests get up and leave unsatisfied, they must stand in front of the customers and smile. Waitresses should focus on male customers, and waiters should focus on female customers. As the case may be, they should form a human wall and stand in front of the door, constantly using warm-hearted language such as "eldest brother and elder sister, boss's wife, you can eat here" with sugar content exceeding four plus signs until the other party can't bear to sit down again. When the guests keep asking for advice between good wine and ordinary wine, as long as one of them says he wants to drink good wine, he will open the bottle and pour it as quickly as possible, and at the same time smile and praise that person: "Big Brother, you really have a good eye. You know many people with a good eye like you order this kind of wine! "6. Pay attention to the guests who pay the bill, pour less wine, divide more dishes, and stare at the guests when they are served to prevent the guests from running away or losing repeat customers. 7. When serving soup or hot food, you should remind the guests first. If there are too many people and too many eyes and the scene is chaotic, you can't remind them one by one. You should try to stay away from people with sparse hair, scanty clothes and weak constitution to prevent and reduce unnecessary troubles. 8. When serving, don't sneeze, yawn or drool at the dish where the guests can see it. 9. When the dishes accidentally fall to the ground, if there are no guests present and the use value of the dishes is not destroyed, they should be picked up in the tray and sorted in the background three seconds after landing, and then changed again. 10, for the cups, saucers, bowls and bottles that the guests accidentally broke, be sure to say with a smile that it doesn't matter that no compensation is needed, but inform the front desk at an appropriate time and double the charge in the name of service fee when collecting the meal fee. 1 1. For the soup spilled on the guest, you must undress the customer on the grounds of cleaning until the customer is embarrassed and will not pursue it again. ..... think this is really classic! !