Second, diligence. Diligence, is hard work, is hard, pay more than others. Fast, is efficiency.
Third, passion. People can be passionless, but there must be enthusiasm. Because the breath of enthusiasm is very infectious. Like the sun's light and heat, and energized. It is a reflection of the inner spirituality and state of mind.
Fourth, thoughtfulness. Hospitality, thoughtfulness is the foundation, but also the most important. Since the talk about thoughtfulness, it is inevitable to take the initiative to do a good job, take the initiative to provide services, and to be observant, but also know how to think differently, to do what the guests do not think, to provide ahead of the service. Who can do to let the guests feel like a sense of return, then he is really done "thoughtful". I want to think of the guests of the guests, anxious guests of the urgent.
Fifth, adaptability. In the restaurant, every day will come into contact with people from all levels of society, on to the officials, down to the people; regardless of the three religions and nine streams. Therefore, the requirement for service personnel to have good adaptability has become a necessity. Someone said: "restaurant, is the cradle of training diplomats." Is very reasonable.
Sixth, the sense of ownership. Work, in fact, is another form of learning. When we know and can stand in the master's point of view and position to work, itself is a kind of self-improvement and progress. Will stand higher, see farther, do better.
Seventh, strong psychological quality. Able to maintain a good mental and spiritual state. Do not be proud of the favor, not humiliated, and deal with it calmly. Eighth, the language of expression. The same sentence, if modified, change the method way, often have the effect of four or two pull jack. Language, is an art, eloquence is a necessary ability. No matter what to do. Ninth, to role awareness. To understand their role in the work, know what they do? How to do? Do what look like?
To become a waiter is actually very easy and simple. In every bustling city, in the catering industry, the role of the waiter is too much, however, really able to read the "service" in the meaning of the word, and be able to physically go to the heart to do a good job of the people but rare as a rare hair. Why? The reason is simple, yet complex. Almost all people can be said to be engaged in the waiter, are holding a kind of coping mentality, rather than take the initiative to do. There is always a tendency to be lazy and to avoid many opportunities to provide service to others. They always think that what they are doing is wise and that they are much smarter than those who are so single-minded that they only know how to work! Unbeknownst to them, this approach and behavior is precisely the most foolish. Because, they miss many opportunities to make their own continuous growth. To summarize, they don't know the true meaning of "carrying weight". A truly competent waiter, not only to have on the surface seems to be related to the work of knowledge, but more to strengthen their hearts and minds on the construction, as well as their own cultivation to improve. To know, as a restaurant waiter, every day must face many, all kinds of guests, then you must learn, and the content of learning is diversified. First of all, it is sociology. That is, people often say: astronomy and geography, folk customs and terroir.... Then there is psychology. Good observation, can know people's temperament through the personnel, know their preferences, and then cast their favor, and ultimately achieve a win-win situation.
In the restaurant, every waiter plays multiple roles in an invisible way.
The first is: "etiquette messenger", in the restaurant industry, etiquette, is the most basic, but also the most important.
The second is the "health messenger", since the diet, then you must know about the nutritional combination of food, as well as dietary taboos.
Thirdly, it is the image messenger of the enterprise. In an enterprise, the staff's external image and mental outlook is a true reflection of the enterprise's internal culture. Objectively speaking, among the many industries, the catering industry is very exercise. Including people physically and mentally, spiritually. If a person can really do a good job as a waiter, then that means he learned to socialize, and socialize, including: eloquence, adaptability, people's ability to discern, observation, insight ..., and these are exactly the survival of each person and life must have. At the same time, it also laid a good foundation for their future life path. In the restaurant, as a waiter, every day to come into contact with new customers, they may be nearby neighbors, perhaps from all over the world. Here to emphasize is: "to have a heart of sincerity, and humility to each guest to learn their advantages, then, the work is not just work, it should be a form of learning, a self-improvement must go through."