2, the duty desk waiter in filling out the menu, should be moved to introduce the characteristics of the dishes, to help guests select the restaurant's specialties, especially the chef on the day of the recommended innovative dishes, seasonal dishes, special dishes.
3, on the shell of food such as shrimp, crab and other dishes, should be followed by a towel and hand-washing cup, hand-washing cup half a cup of warm black tea.
4, usually guests put forward additional dishes mainly for three reasons: one is not enough to eat, the second is to buy food to take away, the third is to a particular dish is particularly appreciated, and would like to eat another.
5, when guests present the store "room card" and room key to sign the bill, the desk clerk should ask the guests to fill in the bill on the room number and my signature.
6, the restaurant accepts credit card payments should always carry out security checks, that is, check the credit card issuing company to provide the "cancellation register".
7, dining guests leave, you should immediately clean up the countertops, restaurant sanitation, to achieve "three clear two do not leave", that is, the countertops clear, the ground clear, clear workstations, restaurants do not leave food, do not leave the garbage.
8, the banquet has a large number of diners, high consumption standards, more varieties of food, warm atmosphere, reception service and other characteristics.
9, set up cold dishes, according to the variety and number of dishes, pay attention to the distribution of dishes hues, meat and vegetarian with the color of the match, taste with the match, the dish type of positive and negative, the knife mouth of the inverse, the distance between the dishes.