The methods of training catering waiters are as follows:

1. Seriously implement the intention of the manager of the catering department and actively implement the work tasks and daily operation of each period.

2. Have the spirit of making more contributions to the hotel, constantly improve management and strive for perfection in business.

3. Draw up the service standards and working procedures of this restaurant.

4. Conduct regular business training for subordinate employees, continuously improve their professional quality and service skills, and control their ideological trends.

5. Treat guests warmly and humbly, properly handle complaints from guests, continuously improve service quality, strengthen on-site supervision, and insist on commanding at the front line during business hours to find and correct problems arising from service in time. Establish a good relationship with the guests, and convey the guests' opinions on food to the head chef to improve the work.

6. Strictly manage the equipment, materials, utensils, etc. of this restaurant, so as to ensure that the accounts and materials are consistent and maintain the stipulated intact rate.

7. Pay special attention to the cleanliness of tableware and utensils, and maintain the environmental sanitation of the restaurant.

8. Do a good job in restaurant fire prevention.

9. Keep a good work log, do a good job of succession, and make a good work plan and summary.

Duties of the foreman:

1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team.

2. Set an example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant.

4. command and arrange manpower reasonably, and manage the work shifts of the staff of this class.