How to write the waiter's workflow? Our unforgettable working life has come to an end, and your efforts in the past period will definitely improve your work! Make a summary of the waiter's workflow. So how to write the waiter workflow? Let's have a look!
How to write waiter workflow 1 restaurant waiter workflow and standards
Workflow of restaurant waiter preparing meals
1, arrive at the post on time, attend the pre-shift meeting, and accept the arrangement and arrangement of meals by the foreman and manager.
2. Employees should set a good stage for health positioning after joining the company. If they book in advance, they should set the stage as required.
3, clean up the ground health and indoor items surface and corner health. Do the ground without garbage, oil, water, cigarette butts and mop hairs. Clean every meal.
4. Check the countertops and tableware for damage, water accumulation, oil pollution and stains, and keep the countertops clean and tidy.
5, by the foreman into disposable goods, pay attention to safekeeping after distribution, filing neatly packed.
6. Set up your post and prepare for welcoming guests.
The workflow of restaurant waiter welcoming guests.
7. When the greeter leads the customer to the area, the waiter should smile and nod.
8. Pull up the chair and give up your seat, increase or decrease the tableware according to the number of customers, and hand over the menu to signal customers to make tea and pour water soon, and signal customers to use tea. Ask the customer whether to order (such as ordering, be a good customer consultant, if not, signal the customer to order.
Restaurant waiter ordering workflow
9. Open the menu and invite customers to read it. At the same time, introduce our specialties, specialties, new dishes and drinks (see who ordered them).
10. When recording the dishes and drinks ordered by customers, write down the date, table number, number of diners and the name of the waiter.
1 1. After the customer orders, please sing the menu to Gu to confirm the customer's order, and then signal the customer to serve later.
4- Workflow of Restaurant Waiter Ordering
12, place an order at the bar, and check whether the documents are consistent with the pre-binding. If there is a problem, solve it quickly.
Workflow of Restaurant Waiter's Dining Service
13. Send the drinks and disposable chopsticks ordered by customers to the dining table quickly and in time, ask for customers' opinions, and open a bottle and pour it into a cup.
14, check the dining situation of customers in their own area, replenish customers' needs in time, arrange the dining table, serve food, check the dishes, solicit customers' opinions, and take away the empty tableware and utensils on the customers' dining table at any time. After the dish is served, you should tell the customer, "Your order is served. Do you need to add anything? " ? "
15, in-meal promotion, frequent pouring of drinks, table patrol. If you find that the customer is running out of drinks or dishes, you should ask the customer whether to add more.
16. When the waiter leaves the work area temporarily, he must greet the waiter in the neighboring area for help. Don't leave your post for a long time, and return to your work area quickly after finishing your work.
17, check the ground and countertops at any time, clean them in time and keep them clean.
Restaurant waiter checkout workflow
18. When the customer signals to check out, the waiter should check out at the bar in time. If the customer pays the bill in person at the bar, the waiter should follow, and the checklist should be accurate.
19. Ask the payer, quote the consumption amount, and hand over the bill with both hands for the customer to have a look. If the customer finds any questions when reading the bill, the service personnel should immediately verify and patiently explain.
20. After receiving the customer's payment, take it with both hands, count the amount received (you are charged XXX yuan, please wait a moment or your payment is just right), go to the bar to give change, sign your name, return to the dining table, and hand the change to the customer with both hands (you are charged XXX yuan, please count and keep it, thank you! ), if the customer needs an invoice, please contact the company. If the invoice of our store is finished or the customer can't invoice because of machine failure, you should patiently explain to the customer and issue other certificates to indicate that the customer will open it together at the next meal.
2 1. The customer leaves the chair, reminds the customer to take things away, and gives a farewell speech.
How to write waiter workflow 2 waiter workflow
Arrive at the store at 9: 30 in the morning, the security department will sign in, change into work clothes, wear clean work clothes, put on the work number plate, tidy up the gfd, and eat in the staff canteen or designated area.
Arrive at the roll call in the front hall at 9: 55, gather for roll call, and roll call on time at 10: 00, and be inspected by the foreman.
10:10-10: 30, we will follow the arrangement of the management and disperse automatically to do the dance of our company.
10: 30 ——10: 35, and obey the work arrangement of your regional supervisor or foreman.
10: 35—11:20, which is the time for hygiene and preparation before meals.
1 1: 20, attend the second roll-call meeting held in the front hall, bring post-it notes, ballpoint pens, screwdrivers and lighters to attend the second roll-call meeting, and carefully record the day's reservation, the day's forecast, the push, the hobbies and precautions of old guests.
11:20-11:30, accept the hygiene spot check of the regional supervisor and foreman, and seriously rectify the unqualified places.
1 1: 30 stand on time to meet the guests at the first table.
11:30-14: 00 is the business service time. You should make good preparations before meals, serve during meals, and send guests to the door after meals. 14: 00 You can eat and get off work after being checked by the superior management.
Check in at the store on 16: 20 in the afternoon and tidy up your gfd.
16: 25 gather in the front hall to prepare for the roll call.
/kloc-roll call at 0/6: 30 on time,
16: 35 ——16: 45 the foreman will check and write down the reservation, estimate, reminder, hobbies of old guests, precautions, personnel on duty the next day, rest, etc.
16: 45-17: 20 is the time for hygiene and preparation before meals.
17: 20— 17: 40, hold the second regional regular meeting and pre-job training.
17: 40— 18: 00: 00. If it is necessary to rectify after inspection, it must be rectified seriously.
Business hours are18: 00-21:00, and the finishing work of pre-meal preparation, in-meal service and after-meal delivery is well done.
12
2 1: 00 will call a meeting after work. Before leaving the store, the management must check the off-duty time for dinner and get permission before leaving.