The workflow of restaurant waiters mainly includes pre-meal preparation, welcoming guests, in-meal service, closing tables and other steps, and each service process has specific requirements and standards. The service level of restaurant waiters reflects the overall level of enterprises and affects customer satisfaction. What are the etiquette rules for waiters in catering service? What professional skills and regulations must be mastered in the service process? The following are the workflow standards for restaurant waiters, which provide reference for restaurant waiters to improve their work efficiency.

1. Prepare before meals

1. Arrive at work on time, attend the pre-shift meeting, and accept the arrangement and arrangement of the foreman and manager for the meal.

2. After the employees enter the post, they should set the table in a sanitary orientation. If they book in advance, they should set the table as required.

3. Clean up the ground sanitation and the surfaces and dead corners of indoor articles. Do the ground without garbage, grease, water, cigarette butts and mop hairs. Clean every meal.

4. Check the countertop and tableware for damage, water, oil and stains, and keep the countertop clean and tidy.

5. The head waiter will take care of disposable goods during the meal. After distribution, he should keep it properly and file it neatly.

6. Set up a post in safety and prepare for welcoming guests.

2. Welcome guests

7. When the usher leads the customers to the area, the waiter should smile and nod to say hello.

8. Pull up the chair and give up your seat, add or subtract tableware according to the number of customers, and hand over the menu to signal customers to make tea and pour water quickly later, and signal customers to use tea. Ask customers whether to order food (such as ordering food, be a good customer adviser, and if you don't order food, signal customers to call for something.

Third, order food

9. Open the menu and invite customers to read it. At the same time, introduce our specialty dishes, specials, new dishes and drinks (see people order dishes).

11. When recording the dishes and drinks ordered by customers, write down the date, table number, number of diners and name of waiter.

11. After the customer orders, please sing a list for Gu to confirm the customer's order, and then signal the customer to serve the food later.

fourth, place an order

12, place an order at the bar, and check whether the documents are consistent with the pre-binding. If there is any problem, solve it quickly.

5. In-meal service

13. Send the drinks and disposable chopsticks ordered by customers to the table quickly and in time, solicit customers' opinions, and open the bottle and pour it into the cup.

14, inspect the dining situation of customers in the area under their control, replenish the customers' needs in time, tidy up the countertop, serve the dishes, check the dishes, solicit customers' opinions, and remove the empty tableware and utensils from the customers' table at any time. After the dishes are served, you should inform the customer: "Your order is served. Do you need to add anything else?"

15. Make sales promotion during meals, pour wine frequently, and patrol the dining table. If you find that customers are running out of drinks or dishes, you should ask customers whether to add more.

16. When the waiter leaves the work area temporarily, he must say hello to the waiter in the neighboring area for help. Don't leave your post for a long time, and return to the work area quickly after you finish your work.

17. Inspect the floor and countertops at any time and clean them in time to keep them clean.

VI. Checkout

18. When the customer signals to check out, the waiter should go to the bar to settle the account in time. In case the customer pays the bill in person at the bar, the waiter should follow, and the checklist should be accurate.

19. Ask the payer, report the amount spent, hand in the bill with both hands, and ask the customer to have a look. If the customer finds any doubt when reading the bill, the service should immediately verify it and patiently explain it.

21. After receiving the customer's payment, you should take it with both hands, count the amount received (you are charged XXX yuan, please wait for it or your payment is just right), after changing it at the bar, sign the bill with your name, return to the dining table, and hand the customer the change with both hands (here is XXX yuan, please count it and keep it, thank you! ), if the customer needs an invoice, please ask the company. If the invoice of our store is finished or the invoice cannot be issued to the customer due to machine failure, you should patiently explain to the customer and issue other certificates to signal the customer to open it together at the next meal.

21. The customer leaves the chair, reminds the customer to take the things with him, and gives a farewell speech.

VII. Closing the table

22. Tableware should be placed in files. Big tableware should not be stacked with small tableware. The front office supplies should be separated from the kitchen. Use the specified closing tools to send the tableware to the dishwashing room and the cup washing room respectively.

23. Clean up the garbage on the table, clean the tables and chairs, and set the table in time to take customers off the table.