Kitchen training content is as follows:

1, dining etiquette: explain the table layout, dining etiquette, tableware use.

2, service skills: from the reception of customers, understanding customer needs, marketing dishes to the check out of the table and other aspects of training service skills.

3, dish knowledge: must clearly grasp the name of the dish, flavor, characteristics and production methods.

4, communication skills: explain the skills of communication with customers, such as language, attitude, expression.

5, safety and hygiene: explaining the concept of catering health care and advocacy of food safety.

6, teamwork: encourage employees to cooperate with each other, collaborate with colleagues to solve various problems encountered in the work.

7, service attitude: emphasize the service to be effective, to create a good dining experience and service experience for customers.

8, service psychology: to cultivate the staff's love and devotion to their work, as well as the ability to handle emergency situations.

9, technical operations: explain the use of various types of electrical appliances, how to clean tableware, how to maintain hygiene, how to prevent theft and other aspects of technical operations.

Restaurant waiter's notes:

Restaurant waiter should wear neat, clean, in line with the hotel's work dress code, do not dress too peculiar or gorgeous; need to use civilized standard language to communicate with the customer, do not use vulgar language or language to attack the customer; should pay attention to the details to improve the quality of service and professionalism, to provide customers with satisfactory dining experience and service experience, etc.