The details of restaurant services include: pre-meal preparation, welcoming customers, ordering service to in-meal service and post-meal checkout.

1. There are many details in the process of restaurant service that need the attention of restaurant managers and the practice of restaurant waiters. From pre-meal preparation, welcoming customers, ordering service to in-meal service and after-meal checkout, there are many service details that need our attention in the whole process of restaurant service.

2. Details of pre-meal preparation: check your gfd before work, get ready for work utensils, and get into the habit of picking up garbage on the floor.

3. Details of customer service: You should know about the guests in your room, such as the name and digits of the reservation person, and remember the names, positions, hobbies and tastes of the guests as much as possible, so as to provide better, more thoughtful and enthusiastic service next time and strive to turn the guests into regular customers of the restaurant.

4. Details of the customer's ordering service: When the dishes ordered by the guests are sold out, they should inform the guests to change the dishes or help them return them as soon as possible. The longer the delay, the greater the dissatisfaction of the guests. When billing, the handwriting should be clear and clear. A menu goes through many links and should be understood by everyone.

5. Details of customer dining service: clearly and loudly announce the name of the dish when serving, and ask customers to enjoy their meal. The service rule of serving food is to leave left and withdraw right; The rule of pouring drinks is to withdraw from the top right. After all the dishes are served and ordered, you should tell the guests in time. When guests leave after eating, they must say goodbye with enthusiasm, and never show the expression of "finally leaving".

6. Details of customer after-dinner service: When a guest or superior greets politely, a simple greeting can leave a good impression. Any items left by the guests should be handed over to the manager or reservation office immediately so as to get in touch with the guests in time and return them to them.

7. Catering workers should pay more attention to study in their usual work and serve from the customer's point of view. I believe there are more service details that will be the moment when the restaurant touches customers and bring new vitality and vitality to the restaurant's business development.