time is off. This is the most fundamental condition for doing a good job in catering. The time of catering work is not fixed, there is no absolute commuting time, and everything depends on the wishes of the guests. If guests want to eat in advance, you must go to work in advance; If the guests don't leave after work hours and are still drinking and chatting in the restaurant, you can't drive them away. You must wait for the guests to finish eating before you can get off work. Many times even later, I don't get off work until nine o'clock in the evening from six o'clock in the morning. Therefore, we need to stand the test of "time" most, and we can only focus on our work, especially to overcome the influence of arrogance, impatience, anger and other emotions. Take it as normal, because one day or two doesn't matter. If you do it day after day, year after year, and every day, you must persevere with great perseverance. Being able to eliminate the interference of time factors, not worrying about going to work early, not worrying about getting off work late, also has the basic quality of being a qualified catering staff. Grievance. This is the psychological quality that must be possessed to do a good job in catering. The quality of the guests is high or low. If you are a polite, gentle and well-behaved guest, you will certainly have a good mood and atmosphere, and no matter how much workload and trouble you have, you will not feel tired, but you will feel like a spring breeze. If it is a table of vulgar, bad attitude and critical guests, it must be treated with caution. No matter how swearing the guests are, you must put up with everything, always keep in mind the service tenet of "the guests are always right" and "the guests are our God", and you can't slack off at all, treat the guests with our courteous, rigorous and standardized service attitude and standards, and provide subtle and personalized services for the guests. Make peace. No matter how big the grievance is, we only treat it as a job. What we always insist on is not to change with the mood of our guests, but to work according to our established service requirements and standards.