1. Work clothes and personal hygiene 5. (1) The appearance is clean and tidy. (2) Black shoes and dark socks are worn. (3) Women's hair should not be over their shoulders, and nails should not be dyed. (4) Men's hair should not be over their ears. (2) Comprehensive impression 5. (1) Elegant and neat. (2) Overall feeling is good and clothes are appropriate. (3) Hair style and dress. (3) Before the woman crosses her abdomen, her feet stand at 31℃. (2) Look ahead when walking, and your hands will naturally droop. 3, labor discipline 6(1) Use the Employee Manual to regulate yourself. (2) Restrict yourself with rules and regulations. (3) Act according to rules and regulations. 4, work attitude 4(1) serious, rigorous, meticulous. (2) the day's work is completed on the same day. (3) Modesty, prudence, arrogance and rashness. 5, speech voice 3(1) be polite to guests, don't swear, don't swear, be polite. (2) Talking with guests is neither anxious nor impatient, neither supercilious nor supercilious. (3) The tone is moderate, the speech is moderate, and the speech is not excessive. Business skills 51 points 1, spreading tablecloth and folding cloth 5(1) The spreading technique is correct, and the tablecloth is facing up. (2) The center of the tablecloth is opposite to the center of the dining table, and the four corners of the tablecloth are drooping and the midline is consistent. (3) Be able to fold more than 21 kinds of oral cloth flowers and master the skills. 2, Chinese and Western food table setting 5(1) table setting is standardized, fast and accurate (2) the tableware used is correct, without damage, stains or fingerprints. (3) The positioning of all kinds of tableware is consistent with the regulations. 3. The five fingers of the tray 5(1) naturally separate and connect with the tray at 6 o'clock. (2) The forearm is at 91℃ with the body. (3) The right hand swings naturally, and the left hand tray can shake naturally with the body. (4) Keep your eyes on the front. 4, pour wine 5(1) Right leg in front, standing on the right side of the guest. (2) The label of the wine bottle faces the guest. (3) The distance between the bottle mouth and the cup mouth is 1cm, and it is poured slowly. (4) After pouring the wine, the bottle mouth rotates 45 degrees. (5) Pour 1/3 of red wine, 2/3 of white wine and 8 minutes of beer. 5. Dishes 5(1) Stand on the guest's left side, with his left leg in front, holding a dish in his left hand and a knife and fork in his right hand. (2) According to the order of female guests first, male guests later, guests first, and hosts later, divide dishes for guests clockwise. (3) The dish plate is connected with the bone plate of the guest to avoid the soup from falling out. (4) Dishes should be divided evenly, with correct technique and quick action. 1, meal preparation 5(1) personal appearance. (2) Set the stage as required. (3) prepare the items used for the meal. (4) Prepare the drinks used. (5) Understand the characteristics, varieties, quantity, price and flavor of the day. (6) Do a good job in health work. 2. Service during the dinner 5(1) Smile and greet the guests. (2) Pull up the chair and give up the seat, and bring tea and towels. (3) Stand on one side to introduce the dishes and order for the guests. (4) Dinner drinks service, ashtray replacement service, shrimp and crab service, serving service and fruit tray service. (5) checkout service. (6) dish delivery service. (7) selling services. (8) Pulling chairs to see off guests. 3. Cleaning up after meals 5(1) Hygiene of dining tables, tables and chairs. (2) Whether there are any items left by guests. (3) Clean up linen first, then glassware, porcelain and silverware. (4) Return the excess drinks. (5) Clean up the ground sanitation. (6) Put tables, chairs and countertops as required. 4, ordering sales skills 5(1) Say hello to the guests. (2) Introduce the restaurant features and flavor features. (3) Understand the guest's needs (4) Look at the words, introduce the mid-range dishes first, and then introduce the expensive dishes according to the guest's speech and expression. 11, foreign language 5(1) can simply talk in English. (2) Be able to understand the guests' intentions. (3) can simply explain to the guests. Group cooperation ability 11 1, respect the leader 4(1) See the leader smile, say hello and say hello. (2) Meet the leader opposite and make way for the leader. 2, unite colleagues 3(1) See colleagues can smile, say hello, say hello. (2) Get along well with colleagues. (3) Help each other with colleagues. 3. Participation in group activities 3(1) Actively participate in group activities. (2) Make suggestions for collective activities. 1. Training participation of hotels and departments 5. (1) Being able to attend the training organized by hotels and departments on time. (2) After training, they can pass the examination smoothly. 2, evaluation of advanced and praised 5(1) was rated as the annual advanced. (2) praised by guests. (3) Praise and commendation issued by the General Office.