The duties of the restaurant waiter:

1, keep fresh, clean and elegant, and provide warm, polite, thoughtful and high-quality catering services for guests.

2. Actively cooperate with the foreman, obey the command of the foreman and superior leaders, unite as one, and be good at helping colleagues.

3. Do four diligence in the work: oral diligence, eye diligence, hand diligence and foot diligence, and always know the requirements of the guests.

4. Be good at introducing and promoting the drinks and dishes in this restaurant to customers.

5. Proficient in business operation knowledge, master and understand the dining situation and rules of every drink and food that guests need.

6, a strong sense of responsibility, have the ability to handle business independently, report problems in time, be good at asking questions after work, and convey the opinions put forward by the guests in time.

7. Do a good job of collecting, keeping and reporting the daily consumption of articles in bars and floors, and make an inventory of articles and drinks every month.

8. Do a good job in floor and bar hygiene before and after going to work, and take the initiative to check whether the spare tableware is complete, and whether the utensils and needed items on the table are neat and complete.