1. Know the table reservation and restaurant service task list of the day in time, and arrange the table properly.

2. Accept the temporary reservation of guests.

3. Be responsible for seating and welcoming guests to the restaurant.

4. Be neat and tidy, and don't leave your post without permission.

5, according to the guests of different objects, arrange their favorite table reasonably.

6. Answer questions raised by guests about food and hotel facilities, collect relevant opinions and report them to the restaurant supervisor in time. 7. politely refuse non-dining guests to visit the restaurant and guests who are not dressed properly to eat in the restaurant.

8. Ensure the sanitation of the lot and make all preparations.

9. When the restaurant is full, politely explain it to the guests. And warmly contact or introduce guests to other restaurants in this hotel for dinner.

Responsibilities of the waiter:

1. Set up the dining room and dining table according to the specifications and standards, and make good preparations before the meal.

2. Ensure that the tableware and glassware used are clean, sanitary, bright and without gaps. Tablecloths and napkins are clean, crisp, undamaged and stain-free.

3. greet the guests as per the service procedure, assist them to order food, and introduce the special or seasonal dishes to them.

4. Be neat and tidy, and don't leave your post without authorization.

5. Patrol the Taiwan frequently, provide various services according to the procedures, collect and remove tableware in time, and change the handlebars frequently. Be good at selling drinks.

6, after the meal, do a good job of cleaning the restaurant.

7. Be familiar with the contents of menu and wine labels, such as how to make food.

8, do a good job of finishing after dinner.

Job responsibilities of the vegetable runner:

1. Do a good job of putting clean tableware and utensils into the cabinet before business, and ensure that they are convenient to use when opening meals.

2. Prepare ingredients and utensils for various dishes before meals, and actively cooperate with the chef's work before meals.

3. Understand the characteristics, names and service methods of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk.

4. Understand the checkout method and keep the order properly for recheck.

5. Assist the front desk clerk to make pre-meal preparation, after-meal service and after-meal finishing work.

6. Assist the chef to control the quality, such as the shape of the dish, the cold and hot degree of the dish, etc.

7. Assist the front desk clerk and communicate the information in the front and back office.