2. Before going to work to understand the number of diners and time, to understand the banquet guests have no other special requirements, do a good job for personalized service.
3. Before the official opening of the meal, according to the foreman arranged to do a good job of tables and chairs, restaurant hygiene, restaurant pavement, ready for all kinds of supplies, to ensure normal business use.
4. Stand according to the specified time, facial expression natural smile, with a full mental outlook to meet the guests.
5. Arrange for guests to be seated in a timely manner, according to the number of people to add or remove the seat, take the initiative to pull the chair (pick up and hang the clothes to put the first) to take the initiative to introduce the characteristics of the store and the nature of the business.
6. service between meals, please word at the beginning of the thank you without leaving your mouth, at any time to use polite language and smile, in time for the guests to ask for tea, tea, hand out towels, introduce the way to order, ask for guests and report the name of the drink and the price.
7. When the meal service, more communication with the guests, ask questions and answer them, I do not know how to answer the guests politely, if necessary, to ask and then answer, to avoid arrogance, quit being impatient, quit being anxious and quit being annoyed.
8. Pay attention to the guests and the restaurant at any time during the meal all the conditions in order to achieve better collaborative services to facilitate quality service to guest satisfaction.
9. Operation must use the tray, to avoid spilling tea and vegetable juice, service meals should be sound, first, so as not to collide with the guests, the work of the error should immediately apologize to the guests.
10. If the work of the doubt in a timely manner, they can not solve timely report to the superior.
11. such as guests directly with their hands to take food to eat in advance on the hand-washing cup, the water temperature to ensure that the 20 degrees to 30 degrees or so, bone dish garbage shall not be more than one-third of the cigarette jar with two levels of two or more cigarette butts should be replaced immediately. Meal service must be on three incense towel, incense towel must be clean and tidy.
12. Guests dining in a timely manner for the guests to pour wine, tea, clean up the countertop in a timely manner to ensure that the countertops are clean and healthy.
13. Guests of the dishes for a long time not to take the initiative for the guests to urge dishes, such as dishes have been on all to ask guests whether to add. Dishes or staple food, to take the initiative to promote, take the initiative to introduce, timely checkout for the guests, but do not urge the guests to buy a single, their own checkout should be their first review of the single, to avoid errors in the documents.
14. After the meal to enjoy the same perfect service as the meal, add the last polite dishes and scented towels in time.
15. Meals do not use the soup bowl or other items empty tray to be removed in a timely manner to ensure the cleanliness of the countertops, banquet halls should take the initiative to send a fruit plate for the guests.
16. Guests should count the money and tell the guests face-to-face when they buy a single, such as hanging up the bill to confirm before letting them sign and express their gratitude, such as the guests have to go, take the initiative to pull the chair in a timely manner for the guests to ask whether they need to pack.
17. Send guests to strengthen the implementation of the awareness of the guests to leave the store quickly return to work to inform the kitchen department whether to look at the table before the receipt of the table, the receipt of the table to be gently held and put.
18. The closing should be in accordance with the closing procedures for the closing, to organize their own area health or set up the table in order to meet the guests in a timely manner.
19. Before the end of the shift, check the work area to see if the lights are off, the door is closed, the windows are closed, the power supply is cut off, to ensure the safety of the work area, and ask the leader to leave work.
20. There is a full turnover of the table shall not appear empty post no one stare at the phenomenon of the table, prohibit the guests outside the call or their own pouring phenomenon. Whether busy or not, according to the standard quality of normal mentality, to receive the next batch of guests.
21. Employees to establish good relations between colleagues, regardless of personal gains and losses, help each other, comply with all the rules and regulations of the store.
22. Actively participate in training, and constantly improve service skills, business quality ability to form a good atmosphere of learning, helping, catching up, surpassing, familiar with the situation of other departments, in order to answer the guests.
If you really feel that you can't, please help you introduce your friends to work to eat tons of hot pot, see how the waiter did, both to buy a favor, but also have the experience of field trips!