Here I learn and advocate how to do a good job in quality service and master seven elements:

1, Smile In the daily operation of catering, every employee is required to treat guests with a sincere smile, which should not be affected by time, place, mood and other factors, nor should it be limited by conditions. Smile is the most vivid, concise and direct welcome word.

2. Proficiency requires employees to be proficient in all aspects of their work and be as perfect as possible. Employees should be familiar with their own business work and various systems, and improve their service skills and skills. A journey of a thousand miles begins with a single step. If you want to be proficient in business, have a good training class, constantly sum up experience in actual operation, learn from each other's strengths, and be proficient in one thing and serve all, the service quality of catering will be improved.

3. Preparation is to be ready to serve the guests at any time. In other words, it is not enough to have a sense of service, but also to be prepared in advance. Preparation includes mental preparation and behavior preparation, because preparation is done in advance. For example, before the guests arrive, all the preparatory work is done well, so you can get ready for them at any time and don't worry.

4. Being particular is to treat every guest as a "god" and not neglect the guests. Employees sometimes tend to ignore this link and even have negative service. This is caused by the superficial phenomenon that employees feel that they have no style when they see that they are casually dressed and have low consumption. In real life, the richer people are, the more casual they are about dressing, which is their confidence; Clothes don't represent wealth at all. In this link, we must not judge a person by his appearance, but ignore the subtle service. We should pay attention to and be kind to every guest and let them spend willingly. We should remember that "guests are our parents".

5. Exquisiteness is mainly manifested in observing guests' psychology, predicting guests' needs and providing services in time. Even before the guests ask, we can do it for them to make them feel more cordial. This is what we call higher consciousness.

6. To create a warm atmosphere for the guests, the key lies in emphasizing the environmental layout and friendly attitude before serving, mastering the guests' hobbies and characteristics, creating a feeling of "home" for the guests, and making them feel that living in the restaurant is like returning home.