welcoming guests consists of two parts: actively contacting guests and guiding them to their seats. The two complement each other and echo each other, which can be said to be the essence of reception etiquette and is very common in restaurants. I've arranged some information for you, I hope you like it!

1. Pre-shift preparation

1. All staff at the front desk should clean the sanitation in and around the bar to ensure cleanliness, neatness and refreshment. 2. Cashiers should go to work on time according to the shifts in the shift schedule, and carry out handover work

3. Check whether computers, POS machines, printers, money detectors, calculators, etc. are operating normally. If any abnormality is found, they should immediately apply for maintenance and replace spare devices.

4: Check whether the invoices, printing paper, receipts, UnionPay paper and stationery on duty are enough, and replenish them in time if they are found to be insufficient. 4. The cashier on duty and the foreman * * * or the supervisor * * * take out the petty cash and check it, and sign the handover book after confirmation. 4. Replenish the amount of drinks at the front desk for one day

5. Take out the drinks receipt and the drinks inventory table, and check the drinks at the front desk. If the inventory is correct, hand it over to the cashier for signature. 6. Consult the cashier's handover notebook in the restaurant to understand the problems left over from work so as to deal with them in time. 7. report the problems found during the shift change to your boss in time, and don't hide them from each other.

2. Welcome post

1: After the meal is finished at 11: 31, start to greet guests at eleven o'clock sharp.

2. Welcome guests should dress according to the regulations, stand in the designated position, stand gracefully, and don't rely on doors or other objects.

2: When a guest arrives, greet him with a smile, bow 31 degrees to the guest, and say hello and welcome him. 3. Ask the guests if they have a reservation

4. Check the reservation information for all the guests who have booked, and indicate the guests who have arrived.

5: Welcome guests to the corresponding box * * * booth * * and give them to the corresponding waiter, and send "Have a nice meal" when they leave. 6: Inform the reservation immediately after boarding the guest

3: Check-out workflow

1: Guests start to order after entering the box, and * * * The waiter directly uses the ipad or the front desk computer to place an order * * 2. Take the initiative to make arrangements for the guests at the bar, introduce drinks and recent activities

3: Before the guests are ready to check out, the cashier will make a pre-statement and give it to the service staff, who will check it before handing it over to the guests. If any problems are found, they will be dealt with immediately.

4: Checkout method: cash, bank card, membership card, suspense and free of charge. If it is necessary to check out in the box, the cashier will carry it. You spent a total of X yuan today, so I'll charge you X yuan and give you X yuan. Thank you for coming! "

5. After the check-out, ask the guests if they need an invoice. If they need an invoice, make it out for the guests and give it to the guests. 6. When the guests leave, welcome guests and front desk staff will see them off at the entrance of the hall!

4. Closing work

1. Check the business expenses and petty cash of the day, put them in the envelope bag and put them in the safe, and put away the wine receipt of the day * * * to facilitate the next day's wine inventory * * * to be clearly filled in the handover notebook,

2. Fill in the left-over or unprocessed information of the day in the handover notebook. You can deal with it in time when you go to work the next day. 3. Turn off computers, POS machines, lights and other devices and all power supplies before you get off work.

Etiquette knowledge of welcoming guests and reception in restaurants.

Greeters usually wear cheongsam, slung welcome ribbons diagonally, wearing light makeup, and not wearing ornaments. Stand well five minutes before the meal, and get ready to welcome guests by sliding doors. Look focused, quick-witted, and watch the passing guests. When guests approach the restaurant about 1.5 meters away, they should smile and greet them warmly, without discrimination.

greetings

if male and female guests come in together, they should ask the female guests first, and then greet the male guests. Ask the customer if they have a reservation and verify the number of people. Guests should say goodbye politely when they leave the restaurant.

Greeting guests

After entering the door, they immediately greeted them and said with a smile, "Hello, Mrs. and Mr. * * *!" Or "Good evening!" "Excuse me, have you made a reservation?" "Excuse me, how many people are there?"

Guide

Walk in front of the guests with clean menus and wine lists and guide them to the table. When introducing guests, you should say, "Please follow me", "This way" and "Inside", and signal with your hands to guide the guests to the appropriate position or enter the private room.

waiting position

if the table is full or there are guests who need to be gathered together, you can ask the guests to wait on the sofa first, and generally do not arrange a table, so as not to embarrass the guests. Help guests choose the right table. For example,

When you meet an important guest, you can be led to the best window seat or private seat in the restaurant, and you will feel respectful and respectful.

When you meet a lady with gorgeous clothes, fashionable dresses and beautiful looks, you can lead her to a conspicuous central position where many guests can see her. This will not only meet the psychological needs of these guests, but also add a luxurious atmosphere to the restaurant.

When couples or lovers arrive, they can be led to a quiet table in the corner of the dining room to sit down, which is convenient for whispering.

seated

the party guests are arranged at the big dinner table in the middle.

when the whole family or many relatives and friends come for dinner, they should be led to the back side of the restaurant or a private room, which is convenient for eating with peace of mind and does not interfere with other guests' meals to show politeness.

guests with children should try to choose a position near the corner where it is difficult to run around. Old and frail guests should be arranged as close as possible to * * * for easy access.

The location near the kitchen is the least popular. During the peak meal, you should say a few more polite words to the guests arranged here to show your concern and enthusiasm.

when pulling a chair for a guest to give up your seat, you can pull the chair for one or two guests in a schematic way. The specific method is: pull out the chair with both hands, with your right foot in front, and your knees against the back of the chair. When the guests sit with their legs bent, colleagues will push the chair forward.

training on service etiquette in restaurants-preparatory work

Before the restaurant starts business every day, it should make full preparations to facilitate the reception for customers.

do a good job in hygiene

As a place where people eat, restaurants are particularly strict about not being served. Therefore, the restaurant service staff should take up their posts early every day to ensure that they have enough time to do sanitary work, such as cleaning the floor, wiping the windows and doors, keeping the tables and chairs tidy, etc., so as to keep the whole environment clean and tidy.

setting the table

setting the table is the job of determining seats for guests to eat and providing necessary tableware. This is a demanding job in restaurant service. Including spreading tablecloth, arranging seats, placing tableware, folding napkins, beautifying countertops, etc.

for a grand banquet, flowers and plants should be laid on the dining table. In the center of the big frustum or around the turntable, substrates such as twigs, mountain grass, maple leaves and pine needles are used, and flowers such as camellias, chrysanthemums and white orchids are laid into patterns.

You can also use tableware, tablecloths, flowers, fruits, paper-cuts, etc., and put them into various pictographic or knowing patterns to beautify restaurants and dining tables and set off the atmosphere of banquets.