code of conduct for waiters

(1) Appearance

mainly refers to a person's head, including face and hairstyle.

1. Female waitress:

(1) Hairstyle: ① clean; 2 hair must be neatly combed and have a certain hairstyle (not strange); ③ The hair should not be too long (up to shoulder blades), and the hair should not be combed over the shoulders, and the eyebrows should not be pressed before flowing into the sea. The decoration should be simple and elegant.

(2) make-up: ① make up lightly; 2 The focus of makeup is to make up for the congenital deficiency; 3 don't wear heavy makeup.

(3) Accessories: in principle, you don't wear watches (generally limited to wearing watches) for three reasons: ① It is inconvenient to work, such as earrings and bracelets; (2) unsanitary, such as ring easy to shelter evil people from evil practices; (3) in order to make the guests get spiritual satisfaction, it is not advisable to wear more decorations than the guests.

2. Male waiter:

(1) Hairstyle: ① clean; 2 have a certain hairstyle (not strange); ⑧ Don't be too long (only at the same time). (

2) Face: ① No beard; ② No long sideburns.

(3) Accessories: Accessories are limited to wearing watches.

(2) Instrument

Instrument here mainly refers to people's clothes. Dress neatly and cleanly, wear the name tag on the left chest, the underwear hem shall not be exposed outside the uniform, and wear neat work clothes uniformly.

1. Women's clothing:

(1) The coat should not be too short, so as not to expose the belt when bending over.

(2) The skirt should not be too narrow to avoid inconvenience when squatting.

(3) When wearing a shirt, the neck should be decorated, and the neck should not be exposed. (4) The button must be buttoned and not allowed to open.

(5) No barefoot, you must wear stockings.

(6) Wear light socks instead of black stockings.

(7) Wear black leather shoes or black cloth shoes.

(8) Don't wear rubber shoes or sandals.

2. Men's wear:

(1) The coat should not be too short, so as not to expose the belt when bending over.

(2) The button must be buttoned and not allowed to be opened.

(3) Do not roll up your cuffs and trousers.

(4) Wear black leather shoes or cloth shoes.

(5) Don't wear sandals and rubber shoes.

(6) No barefoot, wear dark socks.

(3) Hygienic requirements

1. Personal hygiene requirements of waiters

Besides dressing in accordance with hotel regulations, the personal hygiene of service personnel should also be kept clean and tidy? Wuqin? 、? Three requirements? 、? Seven. No? And? Two notes? .

(1) ? Wuqin? The specific contents are taking a bath, getting a haircut, shaving, brushing your teeth and cutting your nails. Take a bath frequently. Ask qualified waiters to take a bath every day. Because I didn't take a bath in time, my sweat smelled bad. Especially in summer, guests will be disgusted after smelling it, which will affect the quality of service. In winter, you should also take a bath every one or two days, and you should wash it before work to ensure that your body has no odor when serving. Get a haircut frequently. Male waiters usually have their hair cut once every two weeks. They don't leave strange hair styles, but they don't have long ears and big horns. They should be neatly combed before going to work. The waitress's hair is not over the shoulders, and she can't have a strange hairstyle. She should tidy up before going to work. Shave your beard frequently. The waiter shaves his beard once a day to keep his face clean and tidy. After washing eyelid and shaving beard, use general skin care products without strong fragrance to protect skin. Don't serve the guests with a strong aroma. This will cause the guests' disgust. Brush your teeth frequently. Waiters should get into the habit of brushing their teeth in the morning and evening, and rinse their mouths after meals. Beautiful white teeth will leave a good impression on the guests. Cut your nails frequently. This is the minimum requirement for developing good hygiene habits. There are many pathogenic bacteria in fingernails. Nails are very long and dirty, which will make guests very disgusted when serving and pouring wine for them. Waitresses are not allowed to apply nail polish, because nail polish is easy to fall off, and guests will associate it when they see nail polish on their fingers, thinking that there will be nail polish falling off in the dishes. Waiters should cut their nails once or twice a week, wash their hands frequently and keep their hands clean. Is this OK? Reduce the spread of diseases? .

(2) ? Three requirements? Wash your hands before and after work, before and after defecation, and rinse your mouth before work.

(3) ? Seven. No? The content is not to pick your ears, teeth, scalp, yawn, nose, food or chewing gum in front of guests. (4) ? Two notes? The contents are as follows: before serving, pay attention not to eat food with strong smell such as leek, dog garlic and green onion; When coughing or sneezing in front of guests, you must turn around and cover your mouth and nose.

2. The hygienic operation of waiters requires service personnel to develop good hygienic operation habits, which not only reflects the courtesy to guests, but also reflects the high service quality. The specific requirements are as follows.

(1) Use clean trays to serve guests. If vegetable soup or juice is spilled in the tray, it should be cleaned in time. The tray is the tool of the waiter, so we should form the good habit of cleaning the tray at any time.

(2) The way to put, remove and take a plate should be correct. The correct way to hold the plate is to hold the bottom of the plate with four fingers, with the thumb inclined, and the thumb belly facing the center of the plate. Don't put your thumb straight into the plate. If some large dishes are too heavy, you can hold them on stage with both hands.

(3) Trays should be used to transport cups. When holding a cup, you should hold the lower part of the cup, and the goblet should hold the post, not the mouth of the cup. Don't stack several cups together at any time, or grab the inner walls of several cups together.

(4) When taking small tableware such as chopsticks, spoons, knives and forks, chopsticks should be put in a tray and given to guests. The spoon should have the handle and the knife and fork should have the handle.

(5) Dishes that are damaged, such as cracked plates, broken edges, broken glasses, etc., should be picked out immediately and cannot be used again to ensure safety. (6) The service operation should be light and the noise should be reduced to a minimum. Action should be light, not only in serving and other services, but also in walking and speaking.

(7) The service personnel should check the quality of all kinds of foods sold in the restaurant from the sense, and if they find that they do not meet the hygiene requirements, they should immediately replace them.

(8) Tableware and utensils used by guests with infectious diseases should not be mixed with those of other guests. They should be stored and cleaned separately, and disinfected separately in time. ;