The main functions of the Minister of Food Delivery Department are: to command his subordinates: to be polite, to say good morning, good afternoon and good night when meeting guests, to be quick and steady, to be neat and tidy, to keep fingernails from being too long, to check the list and follow the order accurately, to match the sauce, to pay attention to the serving position, and not to carelessly send the wrong table, which are generally the same. Each person's detailed workflow 1. Check the contents of the opening work 1. Whether the floor and wall of the food delivery department are clean and free of stains 2. Whether the dining car is kept clean. And put it in the specified place. 3. Whether the dish delivery utensils (trays, rags, etc.) are kept clean and complete. 4. Whether the single pen is ready. 5. Whether the related utensils of the dish delivery department (alcohol stove, spoon, etc.) are ready. 6. Whether all kinds of utensils in the fast food room are ready. 7. Whether the selling list is submitted to the foreman in time. 8. Whether the side dishes and seasonings are ready. 9. Check whether the gfd of the employees is good. 2. Check the contents of the work in business. Whether to check whether there is any mistake or omission in the menu ordered by the waiter; 2. Whether to monitor the quality of all the products in the kitchen; 3. Whether to check the menu when serving, and whether it is accurate; 4. Whether to fully grasp the ordering time and serving time, and urge the dishes in time; 5. Whether to serve the dishes at the same time with seasonings and flavors; 6. Whether to use the tray correctly when passing the dishes; 7. Whether to take the initiative to politely avoid the guests when passing the dishes; 8. Whether the dishes are accurate and quickly delivered to the guests' tables; 9. Whether to inform them clearly and accurately 11, whether to assist the waiter on the table under special circumstances. 11. Do you always pay attention to the hygiene of the food pass during business? 12. Whether to answer the guest's inquiries in time and assist the waiter to serve the guests during the dish delivery. 13. Whether the dishes that need to be reported are timely and accurately reported to the cashier and guests. 14. Whether to inform the team leader and waiter in time about the dishes sold in the middle. 15, before and after the peak period, whether to send food delivery staff to assist the service group. Third, the closing work inspection content 1, whether the tray is clean. 2. Whether the alcohol stove is clean. 3. Whether all kinds of seasonings are stored well. 4, whether there is someone to the documents, and be accurate. 5. Are the related appliances packed up? 6. Does the tableware in the disinfection cabinet help to sort out and supplement? 7. Is the cleaning cabinet completely closed and the related power supply properly closed?