1, there are few kinds, so it is necessary to make a hard requirement and stipulate how many dishes and snacks there are without meals, which can be requested; It is necessary to establish a service process, such as taking food, cooking and soup from employees, reasonable layout, reasonable plate design, process, table seats, etc. , make employees feel convenient and comfortable. First, these processes and hardware should meet the quality of service;
2. Secondly, training is needed. Participants should include general manager, restaurant manager and all service personnel. First, they should manage and mobilize to impress their hearts. For example, they can interview some employees' dining experience, and then report it in the training class, so that the restaurant can realize its own shortcomings and customers' expectations, record some videos of employees, cadres, general managers and bosses, and show them in the training class, so that the service staff will have an emotional incentive; In addition, it is necessary to formulate service standards, such as how to cook dishes, how much to prepare side dishes, what to do if employees are too short of vegetables, and what to do if they are too short of vegetables. These problems can be clarified first, which can reduce unnecessary misunderstandings and frictions, how to make soup, how to clean the table, how to communicate with daily language and posture, and match the corresponding pictures to publish the excellent service standards of similar restaurants. . .
3. System and rewards and punishments: How to serve these needs to be institutionalized, and a service complaint and praise mechanism should be set up. If complaints are confirmed to be true, they will be punished, and employees can also vote for praise. When service personnel make horizontal and vertical evaluations, everyone's sense of service will be forced.