1. The food delivery staff must carefully see the station number where the food is located, and deliver the food to the guests with the fastest speed and the shortest time.

2. The delivery man clearly reported the table number and the name of the dish to the delivery man at the pick-up place, and reported the table number first and then the name of the dish, so that the delivery man could find the dish with this table number as soon as possible.

3. When the delivery man walks in the business area, he should move quickly and not run. Have a clear understanding of each area in the lobby, where the stop number is, how to get back and forth, and do not repeat the route. The delivery man should have a good idea.

4. When delivering food in the business area, the food delivery staff should not put the tray and dishes on the armchair of the guests, which will cause the guests' disgust and make them feel depressed when they look back.

5. When serving, if the soup in the dish splashes on the edge of the dish, the dish delivery staff will put it directly in the side dish room with their hands, which will make the guests feel unsanitary, which is a safety problem.

6. If you meet a guest walking slowly in front of you while delivering food, use a polite expression: "Excuse me?" Then quickly let the guests pass on the right, don't walk around without saying a word, it will make the guests disgusted.

7. The waiter should ask the waiter to serve and remind the waiter to check the order face to face. The dishes can be served only after being checked correctly, and the names of the dishes should be reported in time.

8. If the delivery man wants to serve clay pot rice, he should first uncover the lid to see the dishes in the pot, then cover the lid, check the bottom list, and then take the clay pot rice to avoid serving the wrong dishes.

9. When putting the clay pot rice into the pantry or handing it to the waiter, the delivery man should give the handle or easy end of the utensil to the waiter, so as not to burn his hand after the waiter picks it up.

10, if the waiter is not here, you should put the dishes in the pantry, then press the bottom corner under the dish tray and take the food clips back to the kitchen.

1 1. When delivering the dishes to the waiter, the food delivery staff should first help the waiter to sort out the existing dishes on the sideboard, and if necessary, wait until the waiter tidies up the dishes before leaving.

12. When returning to work empty-handed, the food delivery staff should quickly hold the empty tray with his left hand. Don't just hold a certain side or a certain corner of the tray. When you walk with your hand swinging, you may encounter guests, and you may accidentally bump into others because of the loss of the tray. If you fall to the ground, there will be noise, which will cause guests' disgust; If there is soup in the tray, it will spill on the ground, and the ground will be slippery. If it is not cleaned in time, guests or other colleagues will accidentally fall down, leading to personal safety hazards and complaints from guests.

Second, the job responsibilities:

1. Dress according to the hotel regulations, be punctual, fast and obey the instructions.

2. Do a good job in pre-meal area hygiene and make preparations before meals.

3. Make sure the dishes are served in the correct quantity, and be familiar with the characteristics, production principles and ingredients of hotel dishes.

4. Memorize the hotel room number and station number, take charge of ordering accurately, and deliver it to the waiter accurately and quickly according to the serving procedure.

5, in the process of serving, light, fast, steady, don't argue with the guests, be polite first, please continue. Do six things well: temperature is not bad enough, hygiene is not bad enough, quantity is not bad enough, shape is not bad enough, color is not bad enough, ingredients are not bad enough, and the quality of dishes is strictly controlled.

6. Prepare seasonings, ingredients and food delivery tools before meals, and actively cooperate with the kitchen to prepare before serving.

7. Prepare the vegetable cover in cold weather and use it at any time.

8. Be responsible for the coordination before and after meals, inform the front desk service personnel of the changes of dishes in time, and make contact, communication and transmission between the production department and the floor.

9. Do a good job of closing the city, take out the garbage according to the table, and put the empty wine bottles in order.