2, the duty desk waiter in filling out the menu, should move to introduce the characteristics of the dishes, to help guests select the restaurant's specialties, especially the chef recommended the day of the innovative dishes, seasonal dishes, special dishes.
3, on the shell of food such as shrimp, crab and other dishes, should be followed by a towel and hand-washing cup, hand-washing cup with half a cup of warm black tea.
4, usually guests put forward additional dishes mainly for three reasons: one is not enough food to eat, the second is to buy food to take away, the third is a dish particularly appreciated, and would like to eat another one.
5, when guests present the store's "room card" and the room key to sign the bill, the desk clerk should ask the guests to fill in the bill on the room number and my signature.
6, the restaurant accepts credit card payments should always carry out security checks, that is, check the credit card issuance company to provide "cancel the roster.
7, dining guests leave, should immediately clean up the countertops, good restaurant sanitation, to achieve "three clear two do not stay", that is, the countertops clear, the ground clear, the workbench clear, the restaurant does not leave food, do not leave the garbage.
8, the banquet has a large number of diners, high consumption standards, more varieties of dishes, the atmosphere is warm, hospitality services and other characteristics.
9, set up cold dishes, according to the variety and number of dishes, pay attention to the distribution of dishes hues, meat and vegetable collocation, color collocation, taste collocation, dish type of positive and negative, the knife mouth of the inverse, the distance between the dishes.