Service determines everything, basic knowledge, restaurant service standards, a well-trained waiter, for the work of the "tacit understanding", most can cooperate well, active service, but also to comply with the rules of conduct, a variety of rules to form a work discipline, in order to achieve a successful catering service.

As a ****same-sex code of conduct for the sake of seeing, now the restaurant service instructions, broken down in the following:

A pre-dinner notes

(1) service personnel clothing, should always be kept neat, on duty wearing the required number of uniforms, but also have a set of overalls or girdle as a finishing touch to wear, so as to avoid soiling uniforms.

(2) After clocking in and out of work before business, accepting roll call and work assignments, the first thing to do is to clean the work area of responsibility spotlessly, always maintaining the freshness of the restaurant.

(3) Count the tableware, replenish the spare items such as condiments, etc., receive the menu and bill, understand the contents of the menu, listen to the instructions of the supervisor, and welcome the beginning of the day's service work.

Second, the meal in the notes

(1) to comply with the reception of the essentials, the work of the standby, when a guest arrives, should be polite to pull out the chair, to assist the guests to take a seat.

(2) The seven essentials of hospitality must be observed.

Expanded:

Catering service features:

1, one-time

Catering service can only be used once, enjoy on the spot, whether it is to the store dining or delivery, a meal corresponds to a service. When the current meal is over, the catering service will be naturally terminated.

2, intangible

The catering industry in the service utility has intangible, it is different from fruits, vegetables and other tangible products, public from the color, size, shape and so on can be identified as good or bad quality. Catering services can only be purchased through the dining guests, consumption, enjoy the service after the first-hand feeling to evaluate its good or bad.

3, the difference

The difference of catering service on the one hand is that the catering service is completed by the catering department staff through manual labor, and each staff member due to age, gender, personality, quality and literacy and other aspects of the different, they provide guests with catering services are not the same.

4, direct

General industrial and agricultural products are produced, most of them have to go through a number of circulation links to reach the hands of consumers. If the product does not pass the quality inspection before leaving the factory, you can rework, in the store you think you are not satisfied with the goods can not go to ask for, while the food and beverage products are different. Its production, sales, consumption is almost synchronized, and thus between producers and consumers is in the face of service, face to face consumption.

Baidu Encyclopedia - Catering