Large catering enterprises involved in the bill more departments, so in the reconciliation of bills should include all departments associated with the guests, and timely contact with the headquarters, be sure to ensure that all the items at any time on the account, including drinks, additional dishes, some additional requirements, services, etc.. All departments communicate with each other in time to change the bottom list of the bill, pay attention to the content of the bill and merge it in time to ensure that there is no leakage of the bill.

General restaurant checking the bill is relatively simple, when the guests add food, add drinks, increase service or cancel a dish, should change the bill in a timely manner, and communicate with the cashier and the kitchen. If it is a large meeting or banquet, when the guests proposed to add dishes, drinks or other services, the waiter should contact the organizer in a timely manner to inform the organizer, in order to prevent the checkout after the meal does not recognize the bill.

Two, do not rush to checkout

Checkout, to wait for the customer to take the initiative to make a request, the desk attendant should not be in a hurry to checkout collection, even if the business of the restaurant has ended. Put forward before the checkout to observe the guests on the table, pay attention to ensure that the guests use dishes, drinks, alcohol have a certain amount of surplus, not too much, resulting in waste, but also not too little, resulting in a passive situation. General customers at the end of the meal may have a final toast ceremony, the waiter will have to ensure that the wine or drink enough but not to consumption.

After the tea, drinks, paper towels and other additions in place, take the initiative to ask if you still need other food, drink or service; when the customer said no longer needed, to immediately go to the cash register will be the cashier to settle the bill taken out, check the customer used to drink, add food, add drinks and other items of alcohol; after checking the bill will be placed in the restaurant catering stores special money folder, the bill face down, retrieve it and put it on the reception desk, ready to wait for customers. Receiving table, waiting for customers to propose checkout.

Three, the checkout must be avoided

Customers once the checkout, the desk clerk should be quickly sent to the book money folder in front of the customer to make the checkout, and then depending on the situation to decide whether to tell the customer the amount of meals payable. Some restaurants require that the collection of money sing sing pay, but sometimes customers are invited to dinner, do not want guests to know the specific cost, in this case, the desk clerk should be discretionary, there is no need to let all the customers know the amount of the meal. Sometimes the customer receives the bill is not in a hurry to pay, but the bill put away, which is obviously tell the waiter he does not want others to know the exact amount of the meal, this time the waiter can wait on the sidelines, later the customer will go to the cashier's desk to settle the bill.

Four, the work should be done carefully and accurately true and effective

When the waiter to the bill to the money desk to check, summarize, settle out the general ledger in a timely manner, each bill should be checked at least 2 times or more, to ensure that there is no leakage of a single, no error. The cashier can give the guests some concessions within the authority, such as erase zero, discount, send coupons, small gifts and so on.

Fifth, the cashier to be fast and accurate

Cashier, according to different payment methods have different ways of coping with the preparatory work in advance to ensure fast and accurate. If the guests paid in advance of the advance payment, direct deduction can be, the difference between the part of the make up or return to the guests; if it is pending, attention should be paid to check whether the balance is sufficient; pay cash, should be based on the amount of change and invoices prepared in advance, and carefully check the authenticity of the bills; encountered the case of payment by credit card to be more careful, pay attention to the credit limit of the card, whether it is real and effective, please confirm the guests bill and then Sign the bill, pay attention to check the handwriting, to avoid future trouble. And do not completely trust the POS card machine, after printing to check with the bill again to confirm the signature.

Six, pay attention to the language arts

Restaurant service work has experience-based features, and there is no fixed model, can be said to be "a thousand people, a thousand things", in addition to the above details, should also pay attention to the language of communication with the guests, and the customer to carry out a natural, easy interaction. In the checkout time, it is the key period of communication and interaction with guests. For example, when the checkout guests reflect the dishes are cheap, the waiter can interact in this way: "Because you are an old customer, so give you special discounts." If reflecting the dish is very cheap, then you can carefully explain what is expensive, "Mainly more expensive drinks, but you see the guests are though very enjoyable, expensive is also worth it ah!" Guests and face, listen to also comfortable, these language arts from the usual work a little accumulation, the formation of their own style, but the fundamental starting point is from the customer's point of view, for the sake of the customer.

Seven, the waiter at the same time part-time accounts work

Good waiter on the one hand can help businesses to keep money, on the other hand, can also help guests to manage money. Specifically, a good waiter can do at any time on the account, to avoid omission, omission, omission, omission of the situation, to help the enterprise to keep a good financial pass. At the same time, a good waiter will take the initiative to understand the guest's willingness to spend with the approximate budget, when the guests spend more than the budget, timely reminder of the guests, which is also for the checkout more smoothly.

For example, the restaurant will occasionally encounter guests checkout found beyond the budget, if the guests have complained, the waiter must be more sincere, humble, patiently explain to the guests of each expense, tell the guests that this meal is worthwhile, to avoid conflict. But if the waiter can understand the guests in advance of the budget amount, in the guests temporarily add drinks, dishes, services, give appropriate, considerate one, the chances of this situation will be greatly reduced, the customer can also feel from the bottom of the heart of the waiter's thoughtfulness, attentive.

Eight, special treatment of special circumstances

Service work is meticulous, complex, ever-changing, sometimes inevitably some special circumstances, such as guests with insufficient funds. At this time, we must make different responses to different guests.

The general situation can be accompanied by hotel staff near the money, you can also bet on valid documents, such as ID cards, work permits. Conditional hotels, hotels can be networked to check the authenticity of the ID card, and then agreed time to pay the bill, the amount of larger cases can ask the manager to make a decision. If the guest is an old patron, you can be flexible, sign or type a note, and agree on a specific time to pay the bill. If the guest is a casual customer, the waiter can politely suggest a solution, such as borrowing money from among friends. Whatever the case, you should try to let the customer come up with a solution on his or her own. If the two sides can not put forward effective solutions, can not say some irritating words to the customer, but should be more patient, thoughtful, euphemistic, learn to sympathize with the guests, the maximum possible to maintain the face of the guests. Such as this special situation if not handled properly, it is easy to conflict with the guests, resulting in unnecessary losses, on the contrary, dealt with, may win the customer's re-visit.