1, organize the appearance of instrumentation, make-up, punctual point, not late, early departure, obey the leadership of the restaurant foreman and command, conscientious, fast completion of the work task.

2, before going to work to understand the number of meals and time, to understand the banquet guests have no other special requirements, do a good job for personalized service.

3, before the official opening of the meal, in accordance with the arrangement of the foreman to do a good job of tables and chairs, restaurant health, restaurant pavement, ready for all kinds of supplies, to ensure that the normal business use.

4, according to the specified time station, facial expression natural smile, to meet the guests in full spirit.

5, guests to the timely arrangement of guests to sit, according to the number of people to add or remove the seat, take the initiative to pull the chair (pick up hanging clothes to put the first) to take the initiative to introduce the characteristics of the store and the nature of the business.

6, the service between meals, please the word at the beginning of the thank you never stop talking, at any time to use polite language and smile, timely for the guests to ask for tea, tea, hand out towels, the introduction of a la carte way to ask for the guests and report the name of the drink and the price.

7, when the meal service, more communication with the guests, ask questions and answer them, I do not know how to answer the guests politely, if necessary, to ask and then answer, to avoid arrogance, quit being impatient and quit being annoyed.

8, meal at any time to pay attention to the guests and all the conditions of the restaurant, in order to achieve better collaborative services, to facilitate quality service to guest satisfaction.

9, the operation must use the tray, to avoid spilling tea and vegetable juice, service meals should be sound, first, so as not to collide with the guests, the work of the error should immediately apologize to the guests.

A waiter's basic quality 2

The basic quality requirements of the waiter

1, rich cultural knowledge.

Whether it is a big bath or a small bath is a mobile place, the customer's different regions, different cultural backgrounds, different ethnic groups, different occupations determine the complexity of the customer. This requires each customer to provide services can not be the same, but must be differentiated according to the actual situation.

In addition, the service provided by the passive service to the active service, it is more necessary to master a wealth of cultural knowledge. Therefore, the service industry is not a simple occupation, quality bathing services at the same time is a knowledge-intensive, highly intelligent work.

In order to serve customers well, so that customers feel at home, the waiter must master a wealth of cultural knowledge, including geographic knowledge, historical knowledge, language knowledge, international knowledge, knowledge of policies and regulations, psychological knowledge. Only in this way can make the waiter in the face of different guests can be molded with the customer background corresponding to the role of the service, between the customer and the waiter to produce good communication.

2. Familiarize yourself with the basic situation of the environment.

Take the bath service, in general, the customer is relatively unfamiliar with the bath and the environment in the bath. When customers can quickly understand the unfamiliar environment, the customer's heart will produce a sense of stability. This sense of stability comes from the bath staff to master the corresponding environmental background knowledge. Bath staff must master the environmental aspects of the ` knowledge are:

① bath can provide the main services, specialty services and the distribution of services.

② bath of the specific service content of each service, service time, service departments and contact information.

③ Bath public **** facilities, business premises and their functions.

④ The geographic location of the bathhouse, the bathhouse is located in the city's transportation, tourism, culture, entertainment, shopping places and their way from the bathhouse to these places, the way.

⑤ Brief history of the development of the bathhouse, major events in the bathhouse, and the administrative department in charge of the bathhouse.

⑥ The management structure of the bathhouse, the functions of each department, the subordinate organizations, and the top management such as the president, general manager, and assistant general manager of the bathhouse.

⑦ The management objectives of the bathhouse, service objectives, corporate culture and the bathhouse flag, logo, song.

3, the waiter's job duties, related systems, regulations.

Only each waiter conscientiously fulfill the work of their jobs, responsibilities, to ensure the implementation of management objectives. Therefore, the waiter should have a clear understanding of the knowledge about their positions:

① The function, importance, nature and location of the position.

② the work of the post object, specific tasks, work standards, efficiency requirements, quality requirements, service attitude and should bear the responsibility, scope of duties.

③ The work procedures, work regulations, rewards and punishments of this position, finance, safety, and the national administrative authorities on the management of the corresponding industry regulations, such as law, finance and taxation, catering and health, fire prevention and so on.

④ The job tasks involved in the operation and management of the relevant hardware facilities, equipment, tools, mechanical and electrical equipment. The use of tools should know the principle, performance, use, that is, the so-called "three know"; in addition, it should be used, will be simple maintenance, will be routine maintenance, that is, "three will".

⑤ Master the soft management measures, such as the relevant bills, bills, form filling method, filling requirements, filling regulations.

A waiter's basic quality 3

1. Concentration, dedication to guest service

Many excellent restaurant waiters have this experience summary, that is, "the guests sit I stood, the guests ate I watched, the guests play I dry," in fact, this is exactly the restaurant waiter's experience.

(2) love of restaurant service work.

(3) Strong sense of responsibility.

(4) A perfect mindset of enthusiasm, dedication, sincerity and love when serving guests.

2. With the guests to provide the best service concept

A lot of restaurant service personnel have this psychological misunderstanding, that in the restaurant when the waiter is "inferior" waiter's work. This is the traditional thinking of a backward service concept. In today's Internet era, the restaurant waiter service must change this service consciousness, should be proud of the service, take the initiative to find, realize the service, maximize consumer satisfaction, this is a kind of attitude, but also the specific embodiment of the Internet thinking. Specific requirements are as follows:

(1) Ideological to understand the characteristics of the profession engaged in, as well as the role they should play.

(2) Behavior should reflect the warm, generous, helpful service style.

(3) Strengthen their own moral cultivation, and learn to self-regulate when dissatisfaction occurs.

3. Good cultural literacy and broad knowledge

Good cultural literacy and broad social knowledge is not only the need to do a good job in the Chinese and Western restaurant service work, but also conducive to the gradual creation of elegant temperament and good professional image of the waiter. Specific requirements are as follows:

(1) cuisine knowledge. Restaurant waiter's main job is to use a variety of dishes, snacks, drinks for guests to provide courteous and satisfactory service, the waiter not only to introduce a variety of dishes to the guests to draw up a variety of menus, but also bear the responsibility of checking and identifying the quality of dishes, to assist the chef to do a good job with the responsibility of the dishes. To this end, the restaurant waiter should know the main cuisines of our country, as well as the origins and main features of the cuisine. Know some of the main services, can identify some Chinese and foreign wines, identify its quality, quality, origin, year, fragrance, etc..

(2) culinary knowledge. If the restaurant waiter understands the basic cooking methods, steps and production process of dishes, it can further promote the close cooperation between the front and back of the table, making the whole service more perfect.

(3) restaurant waiters should know the collocation and combination of food nutrition, and understand the important role of various major nutrients in the human body. We know that the human body needs a variety of nutrients, mainly through the diet to supplement, a variety of nutrients have its special function, are indispensable to the human body, the restaurant waiter as a bridge between the guests and the food, it should have to explain to the guests the obligation of nutritional dietary structure. In this regard, the restaurant waiter must have a clear understanding of learning and mastering the knowledge of food nutrition and hygiene to adapt to the needs of social development.

(4) restaurant waiters must understand the psychology of the guests and good use of psychological knowledge to achieve the effect of high-quality service "psychologist", through observation, understanding of the psychological needs of consumers, to provide personalized service.

(5) restaurant servers receive daily guests from all directions, some from the country, some from foreign countries, they have different dietary habits, which requires that the service staff familiar with the knowledge of different dietary practices. As the saying goes, "a thousand miles of different winds, a hundred miles of different customs", restaurant service personnel should be familiar with the different countries and regions of the world customs, religious beliefs, folk etiquette, eating habits and taboos.

(6) mastery of English or Japanese, Korean, French and other conversational knowledge of different languages. Can use the corresponding knowledge of a variety of different foreign languages, foreign guests from the "global village" service.