1. Check your gfd before going to work. In front of the guests, your image not only represents the individual, but also represents the restaurant.

2. Before going to work, think about whether you have prepared your work tools and whether the work left over from the previous day has been completed. Please remember that a small detail may affect your service quality.

3. No matter whether you are in your own work area or not, as long as you see the garbage on the ground, you should get into the habit of picking it up casually, which can bring convenience to everyone with little effort.

4. When the guests don't arrive, just turn on a set of lights in the private room and you can work. If each room can save one degree of electricity every day, then the whole dining room floor can save at least dozens of degrees of electricity every day, which is not a small number in a month or a year.

5. Before starting business, carefully check whether the pre-meal preparations in your work area are done well, such as hygiene, tableware, boiled water, tea, vinegar jar, toothpick cups, etc. It's just like reviewing the examination paper carefully after the exam.

The guests are seated

1. Prepare cutlery such as knives and forks for the guests to eat western food.

2. Know about the guests in your room, such as the name of the reservation person and the number of guests, and remember the names, positions, hobbies and tastes of the guests as much as possible, so as to provide better, more thoughtful and enthusiastic service next time and strive to turn the guests into regular customers of the restaurant. Managers are not the only ones who have old customers. As an ordinary waiter, you can do the same.

3. When guests in private rooms take off their coats, they should take the initiative to hang up their clothes for them. Offer to take bags or clothes for the guests when they leave. In fact, at this time, you are politely performing the duty of "supervision". We don't want our guests to leave their own things, and we don't want them to take away things that don't belong to them.

When the guest orders

1. When the food ordered by the guest has been sold out, it is necessary to inform the guest to change the food or help him return it as soon as possible. The longer the delay, the greater the guest's dissatisfaction will be. The first thing to tell is to respect the guests.

2. Write clearly when billing, don't waste some menus, don't write wild grass or practice calligraphy. A menu needs to go through many links and should be understood by everyone.

3. When the guests are not here after ordering, be sure to mark all the dishes as "Order"; After the guests arrive, only the staple food is called "order"; After the hot dishes are served, you should inform the guests that the dishes have been served, and ask the guests whether they want to add dishes or whether they can serve the staple food according to the actual situation.

4. After ordering, review the menu, including the dishes' practices, the number of diners, and whether the dishes ordered are accurate. Checking it again will reduce the trouble of many people in many departments.

5. If a guest orders two or more dishes with repeated tastes or raw materials at the same time, and your warm tips are invalid, you should mark a five-pointed star on the menu as a comment to let your superiors and kitchen know that this is the guest's request, not a repeated order.

When serving guests

1. If the guests have children, move the baby stool for them in time; When ordering, introduce one or two dishes suitable for children to the guests. Sometimes it is more useful to take care of customers' children than adults.

2. Before serving, carefully check whether there are foreign objects (such as hair, glass, insects, etc.) in the dish, and close one more pass to reduce the probability of one complaint. The loss of the restaurant's interests may be compensated at this level.

3. When serving, clearly and loudly announce the name of the dish and ask customers to enjoy their meal. Doing so can let the guests know clearly what food they are eating. The name of the newspaper can also remember the dishes that people like to eat, which will accumulate the next batch of guests for the restaurant.

4. When serving dishes, remind the guests to avoid pouring soup and wine on them.

5. When serving, you should make a list first, then move it, and then serve, and consider the serving position of the next dish.

6. The service rule of serving food is to leave the top left and withdraw the right; The rule of pouring drinks is to withdraw from the top right. Both service postures are T-steps.

7. If the dishes sent up are not ordered by the guests or are not served at the right time (such as cold dishes are served before hot dishes), they should be returned to the food delivery department in time for proper handling. It is not wise to find reasons to persuade guests to accept it.

8. After all the dishes are served and ordered, please tell the guests in time.

9. No matter when serving food or packing things, try to avoid making noise, and handle things with care.

11, take tableware or drinks with a tray. The use of pallets is a manifestation of standardized service, and the more you use them, the easier your work will be.

11. If there are foreign guests and friends among the dining guests, please greet them in English.

12. When pouring wine for the guests, whisper a greeting: How much do you think? The guests will love it.

13, remember to put a spoon when serving beans, tofu and other dishes, and don't wait for the guests to ask for it.

14. When you see flies, flying insects, etc., you should try to eliminate them immediately. When you meet flying insects while eating, not only will guests turn off their appetite, but also the hotel environment will be ruined, such as flying into dishes is even more troublesome.

15. Remove empty dishes in time and replace the few dishes left with small ones. In this way, it will not only be convenient to serve food, but also keep the desktop clean and tidy.

16. For dishes with seasoning, the seasoning should be served first, then the dishes. The purpose of this is to tell the guests that the seasoning is used in this dish.

17. During the meal, pay attention to the guests' views on the environment, dishes and prices and try to write them down and give them back to the manager. It is easy to figure out the customer's psychology by summarizing it every day.

18, keep the desktop and workbench clean at all times, and take away the dishes removed from the dining table at any time. It is really out of harmony to put garbage and delicious food together.

19. When the guest leaves for the bathroom, fold the guest's napkin and put it aside until the guest comes back, which will make the guest more surprised. It is best to fold a different pattern each time, which requires learning some paper folding skills in your spare time.

21. After the guests have finished eating, they should send more dishes back to the kitchen and ask the manager or chef to taste them, so as to find out the reasons for their unpopularity.

21. When you see a guest taking out a cigarette, you should immediately take a lighter and light it for the guest as soon as possible (if smoking is allowed).

22. When a guest drops a knife, fork or other tableware, he should change it into clean tableware at the first time. Waiters should be quick-witted and quick-sighted, and don't wait for guests to make requests everywhere.

23, always pay attention to whether there is water in the guest's glass and whether there is wine in the glass. In this way, the restaurant can not only improve the sales of drinks, but also avoid the embarrassment that there is no wine in the glass when the guests drink.

24. If you want to leave your post temporarily (paying bills, urging food, delivering tableware, taking drinks, etc.), you should ask other colleagues to look after your service area on your behalf. The service that guests need is anytime, anywhere, sometimes just in the short time when you leave.

25. After pouring drinks for the guests, take away the teacups; When the guest says that he will not drink any more, take away the glass and pour the drink or tea. Don't underestimate such a simple action, sometimes it can bring more drinks to the restaurant.

26. When receiving the notice of selling, you should inform other colleagues around you in time.

27. If you can't find the manager at work, you should ask the manager's whereabouts at the reservation office or the hostess on the floor. This is more efficient than leaving the guests and running around looking for the manager. Because hostesses are usually equipped with walkie-talkies.

28. Always pay attention to the expressions, actions and needs of the guests in the restaurant. If a guest looks around, take the initiative to go up and ask if you need help.

When the guest pays the bill

1. Before paying the bill, the guest should check the bill to see if there are many bills or missing bills. It's best not to take a quick look when the guests ask for the bill. The busier they are, the more likely they are to make mistakes.

2. When paying the bill, ask the guest whether to open or return the unopened drinks. If the guest buys the bill and then returns it, not only will you be in trouble, but even the cashier will be in trouble.

3. Say "thank you" three times before and after paying the bill: say "thank you" when you send the bill, say "thank you" when you receive the money, and say "thank you" when you send back the change or invoice. Guests are our food and clothing parents, so we should certainly seize the opportunity to say "thank you" more.

4. After receiving the money from the guests after paying the bill, count the money in front of the guests and clearly tell them how much money they received. It's your fault to overcharge or undercharge. You'd better point it out in person. Pay special attention to the authenticity of banknotes.

5. Remember to put a card of your restaurant in the change bag when you pay the bill, return the invoice to the guests and give them change. If you do one more little thing, it will bring more opportunities for customers to visit the restaurant.

6. After the guest pays the bill, put the vase on the table, indicating that he has finished buying the bill. When the guests leave, when they see the vase on the table, other colleagues or leaders will be relieved.

7. When guests leave after eating, they must say goodbye with enthusiasm and never show the expression of "finally leaving". After-sales service is as important as pre-service

8. After paying the bill, the guests should immediately check around the seats to see if there are any things left by the guests, and also check whether the tableware and exhibits in the restaurant are damaged or lost.

9. If a guest tips during the service, it shows that the guest recognizes your service. Refusing to accept tips completely sometimes makes the guest embarrassed. When the guest tips, he should explain to the guest: Thank you for your encouragement. This is what we should do.

When the guests leave

1, when they close the table, they should collect the linen (mouth cloth, towel and dish mat) first, then the glassware, and then the small pieces (knives, forks and spoons), which will greatly improve the efficiency of closing the table in sequence. Pay special attention when closing the table, and don't dump the garbage in the ashtray into the tablecloth, so as not to burn the tablecloth, which may cause a fire in serious cases.

2. Unused disposable towels or napkins are returned to the bar at any time, and many a mickle makes a mickle. Love to make yourself at home starts with small things.

3. The disposable towels used by the guests should be recycled centrally and used as cleaning utensils for other departments. The cleaner towels can be used as toilets for the guests. The more things you do to turn waste into treasure, the better.

4. After the guests leave, don't eat the leftovers for the sake of health and the image of the restaurant. This is the minimum self-respect of being a man.

5. When using articles, we should follow the principles: where to put things back, who to lend things back to, and remember the location of articles and appliances in our department. Slowly, you will find that this is indeed a good habit, which is convenient not only for you but also for everyone.

6. You should pay for what you broke. Being brave in taking responsibility will only bring you benefits and praise.

7. If equipment and facilities are found damaged, report to the supervisor in time, so as to get timely maintenance and avoid affecting normal business work. If you check it every day.

8. Inform the supervisor on duty of any accidents or complaints that occur on the floor every day, so as to prevent other colleagues from making the same mistakes. It can be emphasized at the regular meeting that it is a style to take your own mistakes as an example.

9. Visit the kitchen more often when you have nothing to do, which will make your work more like a duck to water.

11. When yawning or sneezing, cover it with your hands or napkins, and don't do indecent actions such as picking your ears and nose in public.

11. When meeting guests or superiors, take the initiative to say hello politely. A simple greeting can leave a good impression on people.

12. When you see that other colleagues are too busy, take the initiative to help others and carry forward the spirit of teamwork. If you want others to be nice to you, you should be nice to him first. If you take the initiative to help him, he will come to help you.

13. Don't take the passenger elevator unless it is an emergency.

14. When you see a stranger entering the non-business area, you should take the initiative to stop him and ask for his identity. Waiters are most widely distributed in restaurants, so this responsibility should be borne most.

15. Any items left by the guests should be handed over to the manager or the front desk immediately, so as to get in touch with the guests in time and return them to them. This is respect for yourself and others.

16. Maintain the property and reputation of the restaurant at all times and on all occasions. Since you are an employee of the restaurant, the reputation of the restaurant is actually your reputation. This is the truth that the store is prosperous and I am ashamed. Which boss doesn't like a conscientious employee who loves to stay at home? This is much better than trying to "kiss up".

17. In public places, under no circumstances, don't make any noise loudly, and tell yourself to keep your voice down.

18. Make a weekly record carefully, detailing the daily attendance, complaints, passenger flow, what happened on the floor, and the contents of the regular meeting ... Remember what happened on the same day clearly, so as to avoid problems that cannot be explained clearly in the future.

19. Knock on the door (usually three times) before entering the private room or the supervisor's office, which is universal at any time.

21. Make sure to hand over the work properly before you leave work, and then ask the supervisor if you can leave work. If you get permission, you can leave work again. Maybe the leader has other things for you to do. This is not only a sign of respect, but also a sign of responsibility.