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 1. When the greeter leads the customers to the area, the waiter should smile and nod to say hello and ask how many guests there are.

2. Pull up the chair and give up the seat, add or subtract tableware according to the number of customers, hand in the menu and paper towels, and ask for the bottom of the pot. Instruct the customer to quickly deliver the pot bottom list to the kitchen to place an order later, and make tea and pour water, indicating the customer to use tea.

3. Order 1. When customers browse the menu, they will also introduce our special dishes, specials, new dishes and drinks (depending on the menu).

2. After the customer orders, please contact the customer, and then signal the customer to serve the dishes later. 4. Place an order 1. After the date, table number, number of diners and the name of the waiter are indicated in the customer's menu, the selected documents will be submitted to the kitchen and bar to place an order. 5. In-meal service 1. Send the drinks ordered by customers to the table quickly and timely, ask for customers' opinions, and open the bottle and pour it into the cup.

2. inspect the dining situation of customers in the area under their control, and make sure to adjust the fire frequently, add the bottom soup, remove the floating foam and stir the bottom of the pot to avoid sticking. Timely supplement the customer's needs, declare the name of the dish when serving, put the meat dishes on the table, and put the vegetarian dishes into the dish rack. Remove empty tableware and utensils from the customer's table at any time. After the dishes are served, customers should be told to check whether the menu is consistent, and if there are any problems, they should be solved quickly. And ask the customer whether to add food. If you need to add food, please fill in the food (wine) list and deliver it to the kitchen and bar.

3. Promote sales 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.

4. 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.

5. Inspect the floor and countertops at any time and clean them in time to keep them clean. 6. Closing the account 1. When the customer signals to settle the account, the waiter should settle the account at the bar in time. In case the customer goes to the bar to check out in person, the waiter should follow and tell the customer's consumption number at the bar, and the checklist should be accurate.

2. 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 be verified immediately and the explanation should be done patiently.

3. 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), go to the bar to change it, sign the bill with your name, go back 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.

4. The customer leaves the chair, reminds the customer to take the things with him, and gives a farewell speech. 7. Closing the table 1. Tableware should be placed according to the file size. No large tableware should 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.

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