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1. To provide the best service to the guests, in order to make them comfortable and convenient; 2. To increase the service items and extend the business hours; 3. The guests are effective and successful; 4. When the waiter stands, put his hands behind his back * or hang them down between his pants (the waiter) or hold his hands in front of his abdomen (the waitress), and raise his head, abdomen and chest. 5. When holding the tray lightly, the left hand naturally bends into a 91-degree angle, and the palm naturally forms a concave shape. 6. When holding the tray heavily, it is necessary to make the bottom of the tray not touch the shoulder, not close to the mouth in front of the tray, and not rely on the hair behind the tray. 7, great trust operation, to be flat, stable and loose. 8. The technical requirements for pouring wine are high, and it is necessary to do it without dripping or spilling, and many do not overflow. 9. According to the appearance of folded napkins, it can be divided into three categories: animals, plants, and objects. 11. There are three ways to divide dishes for Chinese banquets: table sharing, two-person cooperation, and side table. 11. Western banquets use long tables, while Chinese banquets use round tables. Western banquets use more wine. Almost every dish has a wine. What to eat with what wine should be served first. 13. The basic skills of napkin folding include folding, pushing, rolling, wearing, holding, turning, pulling, breaking, pinching, etc. 14. Chinese restaurants are restaurants that provide Chinese dishes, drinks and services. The sales methods of Chinese restaurants include a la carte, group meals, banquets, etc., so as to achieve standardized service, standardized layout and procedural operation. 15. When accepting a guest's order, the following two situations often occur: one is that the guest asks the waiter to order on his behalf. In another case, guests fill in some menus themselves. 16. In the breakfast service of Chinese restaurant, waiters should make frequent rounds, pour water, change ashtrays and clean the countertops. 17. Foods with shells, such as shrimps and crabs, should keep up with towels and hand-washing cups, which are filled with half a cup of warm black tea water. 18. When guests show their "room card" and room keys to sign the bill, the desk attendant should Three, 1, B 2, B 3, C 4, A 5, A 6, D 7, c