1. what should I do when I meet a guest with children coming to the restaurant for dinner?

(1) Take the guests away from the main passage;

(2) Get a child's stool for the child at once;

(3) Put the tableware, cups, vases, etc. which are easy to be damaged away from the table. When delivering drinks, a straw must be provided.

(4) When serving soup for guests, the soup bowl should be placed on the right hand side of the children's parents to avoid direct contact with children;

(5) The dining room should properly prepare some small toys to stabilize the children's mood.

2. what should I do if the waiter doesn't understand the dishes asked by the guests?

(1) If the waiter doesn't understand, he should sincerely say "I'm sorry" to the guest and ask the guest to wait a moment;

(2) Then consult colleagues or managers and answer the guests in time;

(3) Don't answer the guest and say "I don't know".

3. What should I do when two guests need your service at the same time?

(1) Be enthusiastic and thoughtful, and be busy but not chaotic;

(2) The waiter should give those waiting guests a warm and pleasant smile, and

greet them when passing their desks: "I'll be right with you" or "I'm sorry, please wait a moment

", which will make the guests feel that they have not been left out and neglected.

4. what should I do when the guest requests to cancel the food deterioration?

(1) At this time, you should listen to the guests' opinions patiently and apologize to them;

(2) Take the food back to the kitchen immediately, and the restaurant manager and chef will check whether the food really goes bad;

(3) If the food has indeed gone bad, give the guests a similar dish for free immediately, or help them return it

(4) If the food has not gone bad, the restaurant manager should explain the raw materials, ingredients, preparation process and taste characteristics of the food to the guests.

5. What should I do if the guests make a speech during the banquet?

(1) When the guests are speaking, the waiters should stop all service operations, stand on both sides (with correct posture) and keep the banquet hall quiet;

(2) Keep in touch with the kitchen, ask the chef to suspend the preparation of dishes, and the food delivery staff to suspend the delivery of dishes.

6. What should I do if I ask the guest for advice at the end of the meal?

(1) Generally, the foreman takes the initiative to ask the guests if they need other dishes and other services;

(2) Ask the guests if they have any comments or suggestions on the dishes and services;

(3) If the guest has a high status, the supervisor or manager should ask the guest.

7. What should guests do when they complain that there are bugs in the food?

(1) Apologize to the guest immediately, return the food to the kitchen immediately and inform the restaurant manager to handle the matter, so as to ask the guest for understanding;

(2) cancel the dish and give the same food.

8. What should the guests do when they are drunk?

(1) When the guest shows signs of being drunk, the waiter should politely refuse to add more drinks to the guest;

(2) Give the guests hot towels and introduce some non-alcoholic drinks, such as juice, hot tea and mineral water;

(3) If you vomit, you should clean up the dirt in time and remind the friends of the drunken guests to take care of them;

(4) If a guest drinks too much and makes trouble in the restaurant, he should report it to the manager and the security department in time so as to deal with it in time.

9. What should I do if the guest orders food and doesn't want it because of something urgent?

(1) immediately check whether the menu has been sent to the kitchen, and if the dish has not yet started cooking, cancel it immediately;

(2) If it is ready, quickly pack it in a food box for the guests; Or ask the guests whether to keep the food until it's done, but ask the guests to settle the bill first.

11. What should I do if I accidentally spill food or drink on the guest during the service?

(1) When serving food and drinks, remind the guests politely, so as not to accidentally spill the vegetable juice and drinks on the guests;

(2) If it accidentally spills on the guest, the waiter should sincerely apologize to the guest, and try to clean the guest immediately, and wash the clothes for the guest free of charge if necessary.

11. What should I do if I take the same aisle with the guests?

(1) When the usher takes a guest to his seat, he should signal his waiter to give up his seat and let the guest go first;

(2) If the waiter meets the guest walking along the same aisle, he should also politely let the guest go first.

12. The restaurant is about to close, but there are still guests eating. What should I do?

(1) At this time, we should pay more attention to the service for the guests, and handle the tableware with care, and do not make noise;

(2) When you arrive at the check-in counter, you should ask the guests if they still need to order.

(3) Don't turn off the lights, vacuum, clear the table, etc. to urge the guests, and leave a special person to serve the guests.

13. What should I do when I meet my relatives and friends for dinner?

(1) When friends and relatives come for dinner, the waiter should treat other customers as well, and distinguish between first come and then come, without special care or preferential treatment;

(2) Don't be too affectionate with your relatives and friends, so as not to affect other guests.

14. What should I do if the guest leaves the leftover food and drinks and asks the waiter to take care of them?

(1) The waiter should politely explain to the guests that food and drinks are perishable and it is best to consume them as soon as possible;

(2) Suggest the guests and assist in packing for them to take away.

15. What should I do if the children run around in the restaurant during the meal?

(1) When having a meal, the dishes or soups produced in the kitchen have high temperature, which is easy to burn people. For the sake of safety, stop children running around immediately;

(2) Bring the children back to the adults to remind them to take good care of the children;

(3) If possible, prepare some small toys for children to stabilize their mood.

16. What should a guest do when he wants to order something that is not on the menu?

(1) Ask the chef whether the dish can be made immediately;

(2) If the kitchen is temporarily out of raw materials, or it takes a long time to make it, please explain it clearly to the guests, ask them to make a reservation next time, and ask them to understand.

17. What should I do if my guest's order is sold out or out of season?

(1) If a guest orders a dish that is sold out of season or out of season, the waiter should politely apologize to the guest and explain the situation;

(2) Actively introduce other dishes with the same taste or similar cooking methods to the guests.

18. What should I do if a guest quarrels or fights during the meal?

(1) immediately come forward to stop and isolate the guests;

(2) Remove the tableware and wine utensils on the table to prevent them from being used by both sides in the quarrel;

(3) report to the boss.

19. What should I do if a guest suddenly loses power while eating?

(1) In general, the hotel emergency power supply will be available after a few seconds of power failure, so the waiter should be calm and should not panic or scream;

(2) Try to stabilize the mood of the guests, and turn on the emergency lighting before the emergency power is supplied;

(3) After the power supply is restored, you should patrol the restaurant and apologize to the guests.

21. guests like to sit at a table by the window, and that table has just been reserved. what should I do?

(1) Apologize to the guests and politely tell them that this station has been reserved;

(2) Arrange other bright tables for the guests;

(3) remind the guests that the table by the window is generally "popular", and ask them to make a reservation in advance next time.

21. what should the waiter do before ordering?

(1) Understand the dishes served that day, the preparation method, the price, etc., and pay attention to the food sold out (that is, the food that is out of stock for a while);

(2) understand the special introduction of the day, so as to sell it to the guests;

(3) Handover of guests with the usher.