1, diligent. Work under the leadership of the restaurant manager, do a good job of table reservation, zero reception service and sanitary cleaning. Keep the restaurant clean, so that there are no mosquitoes, flies, dust, sundries and peculiar smell, so that the tableware and cookers are clean and intact.

2. Be serious. Make preparations before the meal, check whether the dining room equipment and tableware are in good condition, equip the utensils according to the requirements of the specification, arrange the table type and beautify the environment.

3. Have self-restraint. Polite and hospitable. Be greeted, sent and served with a smile, and patiently answer questions raised by diners.

4. The appearance is dignified and generous. Pay attention to personal appearance, keep clothes clean, make up your hair, stand upright and smile.

5. Be strict with yourself. Strictly implement service specifications and operating procedures, and grasp the timing of serving. Serve in order according to the types of dishes. It is necessary to accurately and clearly report the names of dishes, actively introduce the characteristics of meals, and master the speed of serving.

6. Take the initiative and be cautious. After the guests have finished eating, they will issue a "meal list" in time and charge the meal fee. The accounting unit should take the initiative to ask the relevant personnel to sign it to avoid wrong receipt or "running the list".

7. Be responsible. After the guests leave, count the tableware items in time, scrub them clean and keep them clean. Found that the guest's belongings should be handed over to the restaurant director (manager) or the service desk, and handed over to the guest as soon as possible.

8. Modesty. Constantly sum up and improve the service work, and constantly improve the service work for the questions and opinions put forward by the dining guests.