A good waiter's standards
A good waiter's standards, as a service industry staff, the attitude of the service is very important, the quality of work can also reflect a service personnel's work attitude and sense of responsibility. The following for you to share a good waiter standards have?
A good waiter's standard 1
Ten standards of the waiter: smile a little more, a little sweeter mouth, a little less temper, speak a little lighter, a little bigger belly, a little more brains, a little less reason to do a little more, a little more efficient, a little faster action.
The basic standards of the waiter are as follows:
1, speak standard Mandarin, guests warm, polite, thoughtful, responsible, obedient to management, and the department of staff cooperation, comply with the code of conduct of employees, and do their jobs.
2, proficiency in service skills, cleanliness standards, to maintain the department parts of the equipment clean, neat items, fresh air, elegant environment.
3, stick to their posts, are not allowed to irrelevant areas of scurrying, gossip, loyal to their duties, to ensure the safety of guests, diligent inspection, timely detection of problems, solve the problem, can not be resolved immediately to the supervisor of the report.
4, responsible for checking the operation of the various equipment, found that the problem promptly reported to the superior maintenance program.
The service industry is now very common, if you want to become a good waiter is not a very simple thing, then what is the standard of good waiter? First of all, the attitude towards customers need to be very sincere and kind, the service is more positive and serious, speak politely.
No matter what the treatment of customers should be treated equally, can not judge people by their appearance, but also can not go through the back door and pulling relations, treatment of customer care to be patient and thoughtful, all the time for the customer to consider, never get tired of asking
In addition to treating the customer but also modest and cautious, consciously go to the customer to accept the supervision and criticism, and can not be with the customer to have a fight phenomenon, instrumentation should be very neat, and behavior should also be elegant, and the customer should be very careful. Demeanor should also be elegant, not to speak foul language or swearing.
A good waiter's standard 21, standing service standards
Men: Standing to be natural and generous, the position should be appropriate, the posture should be upright, looking forward, with a smile. Feet into a cross state, feet and shoulders level, right hand holding the left hand, in order to maintain the posture of the service can be provided at any time. Can not fork in the waist or hold in front of the chest, standing not back against the wall or chair or front support it.
Ms.: Hands are crossed on the navel above the belly, to maintain a ready to serve posture!
2, walking to light
Walking to light, not too big steps, dashing natural, stretch generous. Eyes to look ahead or customers, not with the guests, guests must go to the front of the guest, to politely apologize, when encountering guests, to nod in greeting, and say hello! You wait a little and other polite language, walking in the store, generally by the right line, do not walk in the middle.
Walking as far as possible to keep a straight line forward, there is an emergency can speed up the pace, but not panic running.
3, three light four hard
eye hard, mouth hard, foot hard, hand hard. Guests dining, on the dishes, to light take light put, action to be organized. Do not use too much force when opening and closing the door, and always keep the restaurant quiet. In front of the customer may not talk to each other, pointing and gesturing, but also can not scratch the head and dig the ear and some other small actions, to behave decently.
4, do not
Do not look indifferent, do not take the mood to receive customers, do not not in the work can not wait for some of the words are not allowed to use, it will make the guests feel dissatisfied, to be frank and sincere hospitality, not inferiority, to give the guests a sense of sincerity, to serve the customer, so that customers can meet.
5, grooming regulations
Hair is clean and neat, hair before but not the eyebrows, side hair but not the ears, after but not the collar, do not care about the new wave of hairstyles, do not dye hair. Face light makeup, eyebrows, lipstick, clean teeth, clear mouth, no earrings hanging, no necklaces.
Uniforms are clean, complete with buttons, worn in accordance with the standard, the number plate with a uniform, correct. Nails are always clipped, not painted, uniforms are not wrinkled, and heavy hair oil and perfume are not used.
6, health four diligence
Diligent hand washing, diligent bathing, diligent haircut, diligent change of clothes, diligent nail trimming. Mo to good small but not for, each of our employees, to have a heart of respect for customers, and embodied in every detail of the service, a glance of attention, a ray of cordial smile, and even a towel in summer, a cup of water in winter, rain and snow days of a word of caution.
A good waiter's 'standard 3Standard posture
Standing posture is the basis of beautiful posture, standard standing posture requirements:
1, the body is upright, head up, head up, neck straight;
2, slightly closed jaw eyes flat, head and chin into a straight line, chin and ground parallel;
3, shoulders relaxed, eyes flat, head and chin into a straight line;
3, shoulders relaxed, head and chin and ground parallel. p> 3, shoulders relaxed, slightly downward pressure, arms hanging naturally at the side of the body;
4, spine, back straight, chest lifted forward and upward;
5, legs together straight, knees and heels close together.
To achieve the standing of three kinds of muscle power constraints on each other:
A. Hip upward lift, toes gripping the ground, otherwise the knee is easy to bend;
B. Abdominal muscles, gluteal muscles contraction upward, before and after the formation of clamping force, otherwise the waist will be loose, the appearance of the phenomenon of the belly or pouting buttocks;
C. The top of the head hangs up, the shoulders downward, the body has a body to form a clamping force;
C. Head hangs up. The shoulders sink downward, the body has a sense of upward movement, otherwise the person sinks down and lacks strength.
Back posture (men commonly)
1, the body to maintain a positive, straight, to comply with the basic essentials of the posture;
2, feet apart, slightly narrower than the shoulder width, feet parallel to the body straight, the body's center of gravity on the two feet;
3, the two arms elbow joints naturally inward, the two hands held together, and put on the back of the waist
3, the two arms elbow joints naturally inward, two hands hold Put on the back of the waist
One-armed stance (men and women common)
1, the body to maintain a positive, straight, to comply with the basic essentials of the stance;
2, the choice of the two feet open or into the thong standing;
3, left arm behind the back of the arm, the right hand to complete the right-handed service, such as pouring wine and other services
a good waiter The standard 4Measurement of customer satisfaction
1, timely - the concept of time in the process of providing service to guests. For example: from the time the guest is seated to the time to pour tea for the guest, from the time the guest orders to the time to serve the guest.
2, accurate --- refers to whatever degree, the service should meet the requirements and expectations of the guests.
3, consistency - in contact with the guests, always maintain the same level, even if faced with difficulties, but also try to solve for the guests. Such as: always keep smiling, treat guests equally.
4, visibility - the guest's eyes to the state of the equipment, personal appearance, such as: hotel doors, halls, public **** area, staff uniforms neat and clean, style atmosphere.
5, responsible for --- willing to help guests, timely response to the special needs of guests. Such as: guests request hot towels, plus tea, etc..
6, empathy --- in the service process to do thoughtful, respect for guests, identify with the guests' feelings. Such as: guests have special requirements for food.
7, have the ability to --- in accordance with the requirements of the guests, to master the relevant knowledge and skills.... Such as: whether to deal with guests flexibly, whether to anticipate the needs of guests and so on.
8, guarantee --- to the service requirements of the guest to give a commitment to the guest to convey a message of understanding and trust. Such as: you can rest assured that we will inform the back kitchen according to your request.
Emphasis on the "golden quality point"
From the customer into the restaurant to the end of the customer in the restaurant to consume leave, we have a lot of contact with the customer's opportunity to contact, these points of contact is the service of the "golden quality point". Quality points". Each dining elite are on behalf of the restaurant, any contact with the guests, no matter how insignificant, the customer is important, will be an opportunity to give guests an impression.
As a member of the restaurant, it is necessary to pay attention to the customer and their contact with the "golden quality points", full performance, attention to the customer's experience and feelings, customers in the restaurant's "whole experience" is responsible for.