An excellent service personnel should have what conditions

An excellent service personnel should have what conditions, we are in whatever industry, what position, there will be different requirements and different guidelines, some people can not accept, but this is what we should be quasi-conservative, the following is about an excellent service personnel should have what conditions.

An excellent service personnel should have what conditions 1

1, the customer's attitude is kind, sincere, service positive, serious, speak and polite.

2, the customer should be treated equally, not to clothes to take people, not favored friends and relatives, not the back door, pulling relations.

3, the customer should be patient and considerate. Do ask questions and answer them, not tired of asking questions, not annoyed by a hundred picks, do everything possible for the sake of customers, anxious customers, help customers need.

4, the customer should be modest and cautious, consciously accept customer supervision, welcome customer criticism, can not quarrel with customers.

5, instrumentation should be neat, elegant demeanor. Waiter to dress, grooming, posture, demeanor reflects a good ideological character and civilization of the spirit of the times. Language should be art, do not speak foul language, profanity.

6, study hard business skills, and constantly improve the quality of service. Everyone must work within their own scope of work, study hard to learn, practice the basic skills, and be a best waiter.

As a good waiter, its nature is not only a waiter, but also a salesman

1, how to sell: why to guests to suggest or promote dining. Can help guests make decisions. Save time, be more efficient, take the initiative, increase revenue.

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2, the salesman must know: attention to the customer, to better skills to sell.

3. Give a clear suggestion or recommendation: recommending a specific dish is very important, more effective than the usual sales pitch.

4, when the guests said "no" in the case of the time: do not mind too much guests speak carefully observe the needs of guests.

5, sales language: voice to be enthusiastic, probing language. What kind of drinks do you like to order.

(A) If the guests can not decide, change immediately decided to promote specific food and drink.

(B) Our **** is great, would you like to try it?

(C) Body language: stand where the customer sees you.

(D) Be patient with your customers.

(E) eye contact

(F) slightly bent body

(G) smile

In modern hotels in the Food and Beverage Department staff are "salesman", rather than "write a list of staff", you sales efforts, you can immediately see the results.

Another should pay attention to the children's service

(A) children's meals should be smaller.

(B) Always have a child's chair available.

(C) Knives should not be used by children.

(D) Treat children as human beings.

Befriending the elderly or disabled

Helping them to take their seats or to leave their seats.

If there are crutches or wheelchairs, arrange to put them there.

Take care of them and be patient.

Allow sufficient time for meals.

Avoid unnecessary accidents

Carry heavy dishes and do not run over them.

Learn to walk properly.

Learn how to balance the weight of the tray.

Avoid overloading

Concentrate.

Speak politely and kindly. A sense of righteousness that rejects evil and promotes good.

Keenness of observation and adaptability. Keeping secrets. A sense of solidarity and love.

Compliance and discipline, concern for the collective. Standardized operation, integrity and good morals. Good morality of picking up money

An excellent service personnel should have what conditions 2

In the catering business, the quality of restaurant service personnel ability to operate a great impact on the results, "a restaurant does not have a good dish is not good, there is a good dish without a good waiter is not good," for the operation of the farm food, if the To the city's high-end restaurant standards to require their own waiters, both unrealistic and unnecessary, but not what people are competent in food service work.

The service staff of the farm food restaurant should generally meet the following basic requirements.

(1) physical health, attention to personal hygiene, fresh grooming, flexible movements.

(2) Familiar with the varieties, prices, and characteristics of the dishes served, and be able to answer questions raised by guests.

(3) Fluent language, enthusiastic service, good communication with guests.

(4) Have a certain knowledge of local culture (local), and have a certain understanding of things in the neighborhood or surrounding areas.

(5) Have basic food service skills and be familiar with the procedures and regulatory requirements for restaurant operations. Basic first aid knowledge and skills are desirable in case of untoward incidents.

Language, especially the service language, it is the basic conditions to complete the work of providing the best service, is the indispensable medium of emotional service. Beautiful language will make the guests feel satisfied, while the enterprise to get a high reputation, so the language communication is every waiter should have the `first item.

An excellent waiter must be neatly dressed, generous, smiling, and take the initiative to greet the guests. Whether the waiter's demeanor is elegant, standardized, not only to respond to their own character, cultivation and cultural quality, but also reflects the management level of an enterprise.

Demeanor includes:

(1) Expression: the silent language, moderate expression can bring guests friendly and warm.

(2) standing posture: the basic skills of the waiter, mouth slightly closed, smile, do not lean on other things, to be dignified.

(3) Walking: to have a rhythm, can not shake the shoulders and shake the head, walking in a natural and dignified, and parallel are not hooked shoulders and arms.

(4) The waiter should walk on the right side.

(5) gestures are the most expressive form.

A good waiter should have what conditions 3

(a) speak standard Mandarin, guests warm, polite, thoughtful, responsible, obedient to the management, and the staff of the department to cooperate with the staff to comply with the code of practice of employees, and do their jobs.

(b) proficiency in service skills, cleanliness standards, to maintain the department parts of the equipment clean, neat, fresh air, elegant environment.

(C) adhere to their posts, not allowed to irrelevant areas of scurrying, gossip, loyal to their duties, to ensure the safety of guests, diligent inspection, timely detection of problems, solve the problem, can not be resolved immediately to the superior supervisor report.

(D) is responsible for checking the operation of the various equipment, found problems in a timely manner to the superiors to report to the maintenance program.

(E) remind the guests to keep their own belongings, do not reduce the service process specified by the department without authorization and according to the requirements of the guests reasonable arrangements.

(F) fill out the documents, handwriting clearly, neatly written, not missing.

(VII) picked up any leftover items, to be immediately handed over to the minister or director, and then the director delivered to the main lobby assistant manager for safekeeping and record keeping for the record, such as the guests to claim, through the lobby assistant manager, ask the guests to describe the characteristics of the items in detail (such as cell phones, please speak the number of phone dialing verification) to present a valid ID and log on the record, before returning, such as a long time no one to receive, to the If there is no one to collect for a long time, it will be handed over to the company for further processing.

(h) Guests waiting for service time is limited to 60 seconds, shall not exceed the specified time, shall not be cold treatment of guests.

(ix) When the guest arrives, he should immediately greet politely and reasonably arranged according to the guest's requirements