2. Know the number and time of dining before going to work, know whether the guests have other special requirements, and provide personalized service.
3. Before the formal dinner, according to the arrangement of the foreman, carefully clean the tables, chairs and dining room, lay the dining room, and prepare all kinds of supplies to ensure normal business use.
Stand at the appointed time, with a natural smile on your face, and greet the guests with a full mental outlook.
5. Arrange guests to be seated in time after arrival, increase or decrease seats according to the number of people, take the initiative to pull chairs (put clothes first), and introduce the characteristics and business nature of our store.
6. When serving the restaurant, please say thank you at the beginning, use polite expressions and smiles at any time, ask for tea, pour tea and send towels for the guests in time, introduce the ordering method, consult the guests' drinks and quote the price.
7. When the food is served, communicate with the guests more, answer any questions, answer the guests politely if you don't know, ask first and then answer when necessary, and avoid arrogance, impatience and irritability.
8. Pay attention to all the conditions of guests and restaurants at any time when dining, so as to achieve better cooperative service and satisfy guests with convenient and high-quality service.
9. Be sure to use a tray when operating to avoid spilling tea and vegetable juice. The service meal should have a sound and arrive first to avoid conflicts with the guests. If you make a mistake at work, you should apologize to the guests immediately.
10. Deal with the problems in the work in time, and report to the superior if you can't solve them yourself.
1 1. If the guests take food directly by hand, they should wash the cups in advance to ensure that the water temperature is about 20 to 30 degrees, and the bone dish garbage should not exceed one third. If there are two or more cigarette butts in the ashtray, they should be replaced immediately. Be sure to wear three incense towels when eating, and the incense towels must be clean and tidy.
12. Guests should pour wine and tea for the guests in time when dining, and clean the countertop in time to ensure that the countertop is clean and tidy.
13. If the guest's food is not served for a long time, take the initiative to urge the guest. If the food has been served, ask the guests if they want to add it. Dishes or staple foods should be actively promoted and introduced, and guests should pay the bill in time, but don't rush the guests to pay the bill. When you check out the bill yourself, you should check the bill first to avoid mistakes in the documents.
14. Enjoy the same perfect service after meals and replenish the last polite dish and towel in time.
15. Empty soup bowls or other items not used for dining should be taken away in time to ensure the cleanliness of the countertop, and the banquet hall should take the initiative to send fruit bowls to the guests.
16. When checking out, the guest should count the money in person and tell the guest. If the bill is confirmed, guests can sign their thanks. If the guest has a tendency to leave, he should take the initiative to pull the chair for the guest in time and ask if it is necessary to pack.
17. Strengthen the implementation of the awareness of sending Fujian. After leaving the hotel, guests should quickly return to their jobs and inform the kitchen department whether they can stand in the stands before closing the table. They should handle it carefully when closing the table.
18. When closing the stage, the stage should be closed according to the closing procedure. It is necessary to clean up the sanitation of your own area in time or set up a stage in time to welcome guests in time.
19. Before coming off work, check whether the lights, doors and windows in the work area are closed and whether the power supply is cut off to ensure safety, and ask the leaders for instructions before coming off work.
20. When it is full, no one can stare at the empty post, and it is forbidden for guests to shout or pour themselves. No matter when you are busy, you should receive the next batch of guests with a normal attitude according to the standard quality.
2 1. Employees should establish good relations with colleagues, help each other regardless of personal gains and losses, and abide by all the rules and regulations of our store.
22. Actively participate in training, constantly improve service skills, form a good atmosphere of learning, helping and catching up with others in terms of professional quality and ability, and be familiar with the situation of other departments in order to answer customers.
If you really think you can't do it, please help the friend who introduced you to work to eat a hot pot and see how the waiter did it, not only buying human feelings, but also gaining experience in field trips!