Preparation before meals:

1, leading employees to do a good job in cleaning and hygiene.

2. Check whether water, electricity and gas can be used normally before meals.

3. Understand the ordering situation of the day, such as how many tables have been booked, the customer's unit, the table number and name arranged for the customer.

4. Understand the estimated dishes of the day, push the dishes urgently and push the dishes newly, and inform the waiter.

5. Hold the regular meeting before class on time.

Work during meals:

1. When the guests come in, be hospitable and guide them to their seats.

2. When the guests are dining, the head waiter should stand in a certain position and observe carefully, guide the waiter to serve the guests and try his best to meet the requirements of the customers.

3. Give enthusiastic answers to questions raised by guests and waiters.

4. When guests get up after eating, they should remind the front desk clerk to check whether the customer has checked out.

After-dinner work:

1. Check tables, chairs and floors for items left by guests.

2. Supervise and inspect the attendant to turn off the water, electricity and gas switches.

3. Supervise and check whether the personnel on duty have locked the sideboards, doors, windows, bars and other places that need to be locked.

4, do a good job of succession, handover matters to the people, make a good record on duty.