The work flow and system of the restaurant waiter are as follows:

The work flow of the restaurant waiter:

1. Arrive at the post on time, attend the pre-shift meeting, and accept the arrangement and arrangement of the foreman and manager for the meal. ?

2. After the employees enter the post, they should set the table in a sanitary orientation. If they book in advance, they should set the table as required. ?

3. Clean up the floor sanitation and the surfaces and dead corners of indoor items, so that the floor is free of garbage, grease, water, cigarette butts and mop hairs, and clean it once every meal. ?

4. Check the countertop and tableware for damage, water, oil and stains, and keep the countertop clean and tidy. ?

5. The head waiter will take care of disposable goods during the meal. After distribution, he should keep it properly and file it neatly. ?

6. Set up a post in safety and prepare for welcoming guests.

Restaurant waiter system:

1. Maintain a fresh, clean and elegant state, and provide warm, polite, thoughtful and high-quality catering services for guests.

2. Actively cooperate with the foreman, obey the instructions of the foreman and superior leaders, unite and be good at helping colleagues.

3. At work, we should be diligent in four aspects: oral attendance, eye attendance, hand attendance and foot attendance, so as to know the requirements of the guests in time.

4. Be good at introducing and selling the drinks and dishes in this restaurant to customers.

5. Be proficient in business operation, and master and understand the dining situation and rules of each drink and food that guests need.

6. Have a strong sense of responsibility, have the ability to handle business independently, report problems in time when found, be good at asking questions before and after work, and convey the opinions put forward by guests in time.

7. Do a good job in collecting and keeping articles in bars and floors, reporting daily consumption and losses, and make a monthly inventory of articles and drinks.

8. Do a good job in floor and bar hygiene before and after going to work, and actively check whether the spare tableware is complete, and whether the utensils and necessary articles on the dining table are neat and complete.

9. Have good conversation skills and be good at using language skills to provide the best service for guests. Be polite, master principles, answer questions and be concise.