Let's not argue about the need for induction training for the time being, but analyze the training methods for new employees in China's catering industry. Catering industry waiters are highly mobile, so how to train waiters and make new service personnel work independently as soon as possible has become the focus of front office training. Today, I have sorted out the training contents of restaurant waiters, hoping to play a certain role in improving the quality of restaurant service practitioners, standardizing operational skills, improving service quality and service level, and promoting the healthy development of local catering industry. When training new service personnel in restaurants, it usually includes the following contents: (1) Send the used tableware back to the dishwashing department for cleaning, and replenish the clean tableware in the workbench. (2) Clean up the tea residue and sundries in the tea stall, and clean the lower carriage, small handlebars, trays and hand cloths. (3) to assist in the work of the hall, such as sending hot water and helping to manage the table. (4) Tidy up and store the used tablecloths and towels in a centralized way, so that the laundry factory can clean them. (5) Responsible for all cleaning and hygiene matters within the restaurant. (6) Try to avoid breakage of appliances, handle with care, and make yourself responsible for your work. (7) Hard-working and hard-working, obeying the assignment of superiors, and doing a good job seriously. On-the-job training content of ushering waiters When training ushering waiters, it generally involves a series of contents, such as the appearance of ushering waiters, preparations before meals, ordering meals, leading guests into restaurants, introducing the situation in restaurants and so on. (1) The instrument is neat and beautiful, polite and enthusiastic. (2) Make preparations before meals, straighten and clean the information desk, and prepare clean menus and desk cards. (3) Be responsible for accepting the guest's reservation, including telephone reservation and face-to-face reservation. When accepting the guest's reservation, ask the guest's name, room number or unit, contact telephone number, number of people ordering, time, location or other requirements, and then make records and reserve the appropriate room. If there is a standard fee or a banquet order, it should be introduced to the banquet department (sales department) for acceptance. (4) Be responsible for welcoming all the guests to the restaurant politely and arranging the guests to take their seats artistically. If the guests are seated evenly, the floor will not feel too crowded or scattered. In case of rude or casually dressed guests, they should be taken to the corner for dinner, not near the door, so as not to affect the appearance, but the language attitude needs more respect. (5) Be responsible for understanding the situation in the restaurant, so as to make arrangements according to circumstances. (6) Pay attention to take care of the guests and follow you into the restaurant to take a seat, instead of just moving on by yourself. (7) Responsible for storing clothes, hats, file boxes and other items for guests. (8) Be responsible for delivering menus, aperitif lists and promoting aperitif drinks for dining guests, and answering appropriate inquiries. (9) Be responsible for answering the phone and inform the receiver in time. (11) The restaurant is a place for guests to consume. In order to ensure the comfort and elegance of guests' meals, guests who are not brought by the general manager, restaurant manager and public relations department are generally refused to visit. (11) To serve as public relations, not only keep good relations with colleagues and superiors, but also deal with guests more, memorize their names and greet them warmly when they patronize again.