The service contents of the restaurant include: pre-meal preparation, customer reception, in-meal ordering service and after-meal checkout.

1. There are many details in the service process of the restaurant that need the attention of the restaurant management, and the restaurant waiters also need to practice. From pre-meal preparation, customer reception, ordering service to in-meal service and after-meal checkout, there are many service details that need our attention in the whole restaurant service process.

2. Pre-meal preparation details: check your gfd before class, get ready for work utensils, and get into the habit of picking up the garbage on the floor.

3. Details of customer service: Learn about the guests in your room, such as the number and name of the reservation person, and try to remember the names, hobbies, locations and tastes of the guests, so as to provide better, more enthusiastic and thoughtful service next time, and strive to turn the guests into regular customers of the restaurant.

4. Details of ordering service: When the dishes ordered by customers are sold out, inform customers to replace or return them as soon as possible. The longer the delay, the more dissatisfied the customer will be. Write clearly when issuing tickets. The menu has many links, and everyone should be able to read it.

5. Details of customer dining service: When dining, please announce the name of the dish clearly and loudly, and ask customers to take their time. The service rule of serving food is to retreat from top left to right; The rule of pouring wine and water is to retreat from the upper right to the right. All the dishes are ready and the menu is drawn. Please inform the guests in time. When guests leave after dinner, they must be enthusiastic and don't show the expression of "finally leaving"

6. Details of customer after-dinner service: When customers or superiors greet politely, simple greetings can leave a good impression. The items left by the guests should be handed over to the manager or ticket office immediately so as to get in touch with the guests and return them to them in time.

7. Catering employees should pay more attention to learning in their daily work, stand on the customer's point of view and serve attentively. I believe that more service details will be the moment for the restaurant to move customers and bring new vitality to the operation and development of the restaurant.