basic requirements of catering service: courtesy and courtesy: friendliness and courtesy. Respect the customs of different nationalities and countries. Use different manners and manners according to different objects. Restaurant service personnel must pay attention to the cultivation of etiquette and politeness. Requirements: beautiful language: elegant speech, soft language, friendly tone, concise and clear. According to different objects, use honorific words and address correctly. Appearance, appearance: A Appearance requirements: Dress: be neat and tidy, wear work service when going to work, always keep it neat and clean, the pants are of appropriate length, and replace them before they disappear, and there are no extra items in the belt. Do not open your chest, the service card is on the left chest. Don't roll up your sleeves. The waitress should wear a skirt. Don't show her socks. She should wear palladium socks. When you tie a tie, you should tie the hem of your clothes in your pants. Shirts should also be colored and kept clean. Tie straight, dirty to wash, broken to change. Wear black palladium leather shoes or cloth shoes, polish the leather shoes to keep them bright, and keep the cloth shoes clean and tidy. Appearance requirements: kindness and courtesy, generous end-loading. Nails should be trimmed frequently, without long nails or painted nail polish. The hair style is required by the hotel. Men do not leave long hair, and the hair style does not leave ears and back collar. Shave and shave before going to work every day to keep it clean and tidy. The waitress should keep her shawl hair and strange hair style, and her hair should be neatly cut. Brush your teeth every morning and evening, and the nose hair will not come out of your nostrils. Rinse your mouth after meals, take a bath frequently to prevent sweat and odor, and don't eat folk food or drink alcoholic drinks at work. Maintain a good mental state and look natural. Waitresses can wear light makeup when they go to work, but they are not allowed to wear bracelets, bracelets, rings, earrings and exaggerated headdresses, and necklaces are not exposed. Men and women are not allowed to wear colored glasses and articles and decorations other than those stipulated by the hotel. Code of conduct: be quick-witted, graceful, neither humble nor supercilious, train in an orderly manner, provide services to guests according to specifications, and proceed in an orderly manner according to prescribed procedures, not sloppy and arbitrary. Establish the idea that customers should stop. Pay attention to certain etiquette, so that guests feel at home, and service personnel should pay attention to their accommodation instruments and behaviors, giving people a sense of grandeur and beauty. Guests take the waiter's language, actions, behaviors and attitudes as the standard for evaluating services. It is easy for the waiter to finish the work, but it is very difficult to be kind and courteous after finishing the work, so it is necessary for the waiter to improve his self-cultivation and adjust his mood in time to make it reach the best state. Specific requirements of behavior: Standing posture is the basic skill. Standing posture: chest out and abdomen in, eyes straight up, mouth slightly closed, smiling, arms naturally drooping or crossing in front of the body, right hand on the left hand, in order to maintain the state of providing services to guests at any time. Hands are not rested on her hips, breasts are not held, and pockets are not inserted. When a woman stands in a V-shape, her knees and heels should be close together. When a man stands, his feet are as wide as the door, and his body should not be tilted. When standing tired, you can stretch your feet forward or backward for half a step or move your position, but your upper body should remain upright. Don't stretch too far, don't stand against the wall. Manner: walking posture should be dignified, with his body center of gravity slightly forward when walking, which is conducive to the front center of gravity, the center of gravity falls on his big toe, and he smiles when he looks up. The ideal trajectory is a straight line in front, with his feet on this straight line, his chest held high, his shoulders should not be shaken, his hands should be naturally placed, his arms should be relaxed, his steps should be slow and uneven, and he should walk in front when welcoming guests, and he should walk behind when seeing them off. When passing guests, he should give way and not be in front of guests. Sitting posture: It is a manifestation of physical beauty to be upright. When you turn around, your right foot will be half a step backward. When you are seated, your right foot will be half a step backward. When you stand, you will be straight again. Your upper body will be straight, your arms will be relaxed, and your limbs will be naturally close together. Your hands will be naturally placed on your knees and your fingers will be close together. Gesture: it is an expressive gesture language. It is used when introducing dishes and guiding the way. When giving directions to guests, reach out and turn your fingers around the elbow joint to indicate the direction. The eyes and hands are in the same direction. Smoking, eating snacks, picking one's nose, picking one's teeth, digging one's ears, burping, sneezing, yawning, scratching one's head, scratching, manicure and stretching in front of guests are strictly prohibited. Language: Language is a tool for communication between waiters and customers. Therefore, waiters should master basic polite expressions. Basic polite expressions are divided into: welcome, greeting, farewell, address, congratulations, apologies, thanks, responses and inquiries. Welcome: Welcome to our hotel, welcome to our hotel. Greetings: Hello, good morning, good afternoon, good morning, good evening, and hard work on the road. Farewell: Goodbye, good night, see you tomorrow, have a nice trip, have a safe journey and welcome you to come again next time. Address forms: miss, madam, madam, administrative officer, comrade, chief, that gentleman, that lady, elder sister, aunt, hello. Congratulations, Happy Holidays, Merry Christmas, Happy New Year, Happy Birthday, Happy Wedding and Happy Fortune. 6 Apology: Sorry, please forgive me for disturbing you and being rude. Thank you, thank you very much. Response: Yes, ok, I see. Thank you for your kindness. Don't be rude. It doesn't matter. This is what I should do. 9 enquiry: What can I do for you? What can I do for you? ) What can I do for you? Do you have anything else/do you like (need, can). . . . ）？ Please. . . . Okay？ 11 Basic courtesy expressions 11 words: Hello, please, thank you, sorry, goodbye. 11 words of common polite expressions: please, you, thank you, I'm sorry, goodbye, please forgive me, never mind, don't mention it, good morning and hello. Welcome to our restaurant, please wait a moment, please sit here, your food is all here, what would you like to eat, please have a meal, please sit down, thank you, goodbye. Attendants should correctly use service terms: clear tone, soft voice, accurate and concise language, smiling, friendly attitude, paying attention to the consistency of language and expression, not glancing left and right, being upright and upright, keeping a proper distance, staring at the triangle of face, trying to do what the guests promise, asking for instructions when they can't answer,