waiter's grading standard

appearance and appearance 11 points

1, work clothes and personal hygiene 5

(1) clean and tidy appearance

(2) wearing black leather shoes and dark socks

(3) women's hair should not be over the shoulders, nails should not be dyed, and heavy makeup should not be worn

(4) men's hair should not be over the ears. Clean and tidy

(2) overall feeling is good, and the clothes are appropriate

(3) hairstyle is suitable for the clothes

code of conduct is 21 points

1, attendance rate is 4

(1) There is no phenomenon of being late, leaving early and being absent from work

(2) You can ask for leave as required

(3).

(3) Before the woman crosses her abdomen, her feet stand at 31℃.

(4) Look straight ahead when walking, and your hands naturally droop.

3. Labor Discipline 6

(1) Use the Employee Handbook to regulate yourself.

(2) Restrict yourself with rules and regulations.

(3) Act according to the rules and regulations.

4. Work attitude 4

(1) Serious, rigorous and meticulous.

(2) the work of the day is completed on the same day.

(3) Modest, cautious, not arrogant.

5. Speech voice 3

(1) Treat guests politely, and be polite without swearing or swearing.

(2) Talking with guests is neither impatient nor supercilious.

(3) The tone is moderate, the speech is moderate, and the speech is not excessive.

business skill 51 points

1, tablecloth laying and folding cloth 5

(1) The tablecloth laying technique is correct, and the tablecloth is facing upward.

(2) The center of the tablecloth is opposite to the center of the dining table, and the four corners of the tablecloth are drooping and the center line is consistent.

(3) Be able to fold more than 21 kinds of cloth flowers and master the skills.

2. Setting tables for Chinese and western meals 5

(1) Setting tables is standardized, fast and accurate

(2) The tableware used is correct, free from damage, stains and fingerprints.

(3) The positioning of all kinds of tableware conforms to the regulations.

3. The five fingers of tray 5

(1) naturally separate and connect with the tray at 6 o'clock.

(2) The forearm is at 91℃ with the body

(3) The right hand swings naturally, and the left hand tray can shake naturally with the body.

(4) Look straight ahead.

4, pour wine 5

(1) Right leg in front, standing on the right side of the guest.

(2) The label of the wine bottle faces the guest

(3) The distance between the bottle mouth and the cup mouth is 1cm, so pour it slowly.

(4) After pouring the wine, the bottle mouth rotates 45 degrees.

(5) Pour 1/3 of red wine, 2/3 of white wine and 8 minutes of beer.

5. Dishes 5

(1) Stand on the guest's left side with his left leg in front, holding a dish in his left hand and a knife and fork in his right.

(2) In the order of female guests first, male guests later, guests first, and hosts later, divide the dishes for the guests clockwise.

(3) The dish plate is connected with the guest's bone plate to prevent the soup from falling out.

(4) Dishes should be divided evenly, correctly and quickly.

6. Preparation of meals 5

(1) Personal appearance.

(2) set the stage as required.

(3) prepare the items used for the meal.

(4) prepare the drinks used.

(5) understand the characteristics, varieties, quantity, price and flavor of the day.

(6) do a good job in health work.

7. Service during dinner 5

(1) Smile and greet the guests.

(2) Pull up the chair and give up your seat, and bring tea and towels.

(3) stand on one side to introduce the dishes and order for the guests.

(4) Dinner drinks service, ashtray replacement service, shrimp and crab service, serving service and fruit tray service.

(5) checkout service.

(6) dish delivery service.

(7) selling services.

(8) Pull-up chair service.

8. Tidying up after meals 5

(1) Dining table, tables and chairs are sanitary.

(2) Is there anything left by the guests?

(3) Clean up linen first, then glassware, porcelain and silverware.

(4) return the excess drinks.

(5) Clean up the ground sanitation.

(6) Put tables, chairs and countertops as required.

9. Ordering and selling skills 5

(1) Say hello to the guests.

(2) Introduce the restaurant features and flavor features.

(3) Understand the guests' needs

(4) Look at the words, first introduce the mid-range dishes, and then introduce the expensive dishes according to the guests' speeches and expressions.

11, foreign language 5

(1) can simply talk in English.

(2) be able to understand the guest's intention.

(3) can simply explain to the guests.

group cooperative learning ability 21 points

1, respect for leaders 4

(1) Smile, say hello and say hello to leaders.

(2) Meet the leader opposite and make way for the leader.

2. Unite colleagues 3

(1) Be able to smile, say hello and say hello when meeting colleagues.

(2) get along well with colleagues.

(3) Help each other with colleagues.

3. Participation in group activities 3

(1) Actively participate in group activities.

(2) offer suggestions for group activities.

4. Participation in departmental training 5

(1) Being able to attend the training organized by the department on time.

(2) You can successfully pass the examination after the training.

5. Evaluation of advanced and praised situation 5

(1) was rated as advanced of the year.

(2) praised by guests.

(3) Praise and commendation issued by the General Office.