A waiter in the catering industry should first have the most basic manners. How much do you know? The following are the polite expressions of catering hot pot waiters I compiled for you, hoping to help you! Polite expressions of catering waiters

1. General rules of etiquette

1. The appearance should be generous, the service should be neat, the hair should be combed frequently, the nails should be cut frequently, the long hair should be rolled up, the sleeves of the shirt should not be folded high, the hands should not be inserted into the trouser pockets, the socks should not be damaged, and the face should be lightly made up.

2. Smile, be kind, speak kindly and behave modestly.

　3.? Please? Thanks? Don't leave your mouth, be properly addressed, welcome guests first, see them off last, make way for guests, don't grab the road, and apologize first if you go beyond.

4. Stand upright, don't sit with your hands akimbo, don't stretch your legs, walk lightly, speak softly, put down gently and take lightly.

5. If you have any questions, you must answer them. You should also be measured. Don't use rude words, don't call flowers names, don't shout loudly, and don't make noise.

6. Don't talk to guests, don't imitate actions, and ridicule is forbidden. Don't joke with guests, laugh or hip hop.

7. In front of guests and guests, don't eat, smoke, blow, sneeze, scratch your scalp, dig your nose and ears, don't drink alcohol on duty, and avoid onions and garlic.

8. ask the guest's opinion, make sense after addressing, make mistakes in your work, don't hide it, don't avoid it, and explain it politely, neither arrogant nor humble.

9. Pay attention to the guest's taboos, respect the guest's customs, and treat the reception according to the customer's habits.

11. When guests are talking, don't get close to asking questions. Interruptions should be taboo. Guests are singing and dancing, and they can't watch. There is a distance between them. Everything should be polite and everything should be nuanced.

second, courtesy service? Three fives?

1. Five Hearts:

Be patient with elderly customers,

Be considerate with sick and disabled customers,

Be careful with children,

Be concerned with reserved customers and

Be enthusiastic with ordinary customers.

2. Five tones:

Does the customer come in? Greeting sound?

what are the customer inquiries? Answer?

how did the customer help? Thank you? ,

poor care? Apologize?

did the customer leave the store? Send a sound?

3. Five priorities:

female guests before male guests,

guests before host,

leaders before general,

elders before junior,

children before adults.

third, courtesy service? Four requirements?

initiative, enthusiasm, patience and thoughtfulness

Fourth, what are the working hours? Siqin?

eye care, mouth care, hand care and leg care

5. standard speech? Eight essentials? 、? Eight don't?

Be concise and clear, and don't nag;

Be active and friendly, not dry and rigid;

Be modest and sincere, not arrogant and reserved;

Be tactful and flexible, not simple and blunt;

Speak clearly and don't mumble;

Be calm and generous, and don't be too formal;

Speak softly, not too high or too low;

be steady, not too fast.

6. Smile service? Eight are the same?

leaders are present or not,

domestic guests are the same,

local guests are the same,

strangers are the same,

adults and children are the same,

business is the same,

consumption is the same,

subjective mood is the same.

VII. Hygienic standard:

Five diligence: take a bath, have a haircut, brush your teeth, shave your beard and cut your nails frequently.

three essentials: wash your hands before and after work, wash your hands after urinating and gargle in the morning and evening.

five noes: don't scratch your scalp, pick your ears, pick your nose, pick your teeth or yawn (in front of guests during working hours).

two notes: (at work) be careful not to eat strong-smelling foods such as leeks, green onions, garlic and durian, and pay attention to coughing and sneezing with your back to the guests, and hold your mouth and nose with a handkerchief.

VIII. Manners:

Stand like a pine, sit like a bell and walk like the wind;

Guiding gesture: palms up, fingers together, arms straight;

IX. Telephone etiquette specification:

Answer the bell within three rings,

Report to the department after saying hello,

Be concise and appropriate in language,

Warm and friendly in voice,

Don't make personal calls.

X. Professional ethics:

Warm and friendly, guests first;

sincerity and fairness, reputation first;

good manners and excellent service;

unite and cooperate with the overall situation;

abide by the law, be honest and be honest;

study business and improve skills;

treat guests equally and treat them equally.

keep an eye on: Please? Word first,? Thanks? After the word,

? Hello? Never leave the mouth.

first, welcome words? Welcome, welcome, etc.

second, congratulations? Congratulations, I wish you a happy holiday, a happy birthday (Christmas, New Year, wedding, Spring Festival), congratulations on getting rich, etc.

3. Farewell? Goodbye, good night, see you tomorrow, have a nice trip, have a safe trip, welcome to come again next time, etc.

fourth, apology? I'm sorry, please forgive me for disturbing you, being rude, sorry, very sorry, etc.

5. thanks? Thank you, thank you very much, etc.

6. response language? Yes, ok, I see. Thank you for your kindness. You're welcome. It doesn't matter. It's what I should do.

consultation language? What can I do for you? Do you have anything else? Would you please? Okay？ Do you like (need, can)? Really? Waiting for

a smile is not laborious, but it can bring infinite charm. Courtesy expressions of catering hot pot waiters

1. Welcome guests with a natural and generous face. Hello, welcome! How many people are there? If men and women come together, they should greet the female guests first and then the male guests. Guests, old, young and disabled, should take the initiative to take care of them.

2. Introduce the guests to their seats according to their different situations. If important guests come, they should be led to the best position in the restaurant; Couples and lovers should be led to a quiet corner when dining; The whole family, relatives and friends should be led to the center of the restaurant for dinner; For the old, young and disabled guests, they should be arranged in a more convenient position. Seats should be arranged as far as possible to meet the requirements of the guests. If the seat has been occupied by the first guests, the waiter should explain and apologize, seek understanding and recommend other seats that satisfy the guests.

3. When the guests approach the dining table, the waiter should open the chair with both hands in the order of female guests first, male guests first, main guests first, and general guests, and greet the guests to sit down. When the guests sit with their knees bent, gently push on the seat to make the guests sit well and sit firmly.

4. When serving tea, guests are forbidden to touch the cup mouth with their hands. Submit the menu in a timely and respectful manner, and don't throw the menu on the table at will. Customers should wait patiently when ordering, not rush, so that guests have time to consider. When ordering food, take paper and pen to record at any time. If the guests are hesitant, the waiter should be a good adviser and enthusiastically introduce the varieties and characteristics of the dishes. We should pay attention to language art, be polite and euphemistic, and don't recommend it reluctantly or rigidly, so as not to arouse the guests' disgust. If the food ordered by the guests is out of stock, they should apologize politely and ask for understanding. If the guest's order is not on the menu, don't refuse. Please allow me to discuss with the chef and try my best to meet your requirements. ? When the guests order, the waiter should smile, lean forward slightly, and don't lean against the table or put his hands on it. Listen carefully and record accurately to avoid mistakes.

5. If there are children having meals, a small stool can be added for the children to be seated conveniently.

6. If a guest accidentally drops the tableware, he/she should quickly replace it with clean tableware, instead of wiping it in front of the guests.

7. For the phone call of the guests, you should approach the guests and call them lightly, not shout in the distance.

8. You must answer the call of guests at any time at work, and you must not leave your post or chat with others.

9. Guests should pay attention to procedures when serving wine. When serving, you should not touch the dishes with your fingers. You should announce the name of each dish and briefly introduce its characteristics. You should not spit when you speak. When pouring wine, fingers should not touch the mouth of the glass, and the degree of pouring wine should be determined according to different types of wine. When pouring champagne or iced drinks, the bottles should be wrapped in napkins to prevent the drinks from dripping on the guests.

11. If the guest's articles fall to the ground carelessly, he should take the initiative to help him pick them up and hold them in his hands.

11, guests should be treated equally, regardless of the size of the business should be considerate. On holidays, we should extend holiday greetings to every guest.

12. After all the guests have left, do the cleaning. Don't rush into it.

13. When checking out, you should put the bill on the tray and hand it to the guests face down. After paying the bill, guests should thank them. After the guests get up, the waiter should open the seat and remind the guests not to forget their belongings. Help the guests put on their coats and hats, and say good-bye to the guests at the restaurant gate: Goodbye and welcome you again. ?