Job responsibilities of restaurant waiter

1. Tidy up gfd, put on light makeup, arrive on time, don't be late, leave early, absolutely obey the leadership and command of the restaurant foreman, and finish the task seriously and quickly.

2. before going to work, know the number and time of dining, know if there are any other special requirements for the guests, and do a good job in personalized service.

3. before the formal dinner, carefully clean the tables and chairs and the dining room according to the arrangement of the foreman, lay the table in the dining room, and prepare all kinds of supplies to ensure normal business use.

4. Stand at the appointed time, smile naturally on your face, and greet the guests with full spirit.

5. arrange the guests to sit in time when they arrive, add or remove seats according to the number of people, and take the initiative to pull the chair (put clothes first) to introduce the characteristics and business nature of our store.

6. When serving the dining room, please always say thank you at the beginning, always use polite language and smile, ask for tea, pour tea and send towels for the guests in time, introduce the ordering method, ask for drinks from the guests and sign up for the price.

7. When serving meals, communicate with the guests more, answer any questions you have, and answer the guests politely if you don't know. Ask questions before answering if necessary, and don't neglect the guests or guard against arrogance, rashness, impatience and annoyance.

8. always pay attention to all the conditions of guests and restaurants during meals, so as to achieve better cooperative service and satisfy guests with quality service.

9. When operating, you must use a tray to avoid spilling tea and vegetable juice. You should arrive at the service meal with sound, so as to avoid colliding with the guests. You should apologize to the guests immediately if you make mistakes in your work.

11. If you have any questions at work, handle them in time. If you can't solve them yourself, report them to your superiors in time.

11. If the guests take the food directly with their hands, they should wash the cup in advance. The water temperature should be kept at about 21 to 31 degrees, the bone dish garbage should not exceed one third, and the ashtray should not exceed three cigarette butts.

12. When dining, guests should pour wine and tea for them in time, and clean the countertops in time to ensure that the countertops are clean and tidy.

13. If the guest's dishes are not served for a long time, he should take the initiative to go to the kitchen to rush the dishes for the guest. If the dishes are served, he should ask the guest whether to add dishes or staple foods, take the initiative to promote and introduce them, and finally wish the guests a happy meal.

14. Enjoy the same perfect service after meals, add the last polite dish and napkin in time, and keep smiling at all times.

15. Empty soup bowls or other items that are not used for dining should be removed in time to keep the table clean, and the banquet hall should take the initiative to deliver fruit bowls to the guests.

16. If the guest has the tendency to leave, take the initiative to pull the chair for the guest in time and remind him of his belongings.

17. To strengthen the implementation of the sense of seeing guests off, you must smile and see them off at the restaurant door, and say "Please walk slowly, welcome to come next time". After leaving the restaurant, the guests should quickly return to their jobs and close the table with care.

18. When closing the stage, the stage should be closed according to the closing procedure, and the area should be cleaned or set in time to welcome the next group of guests.

19. Before coming off work, check whether the lights, doors and windows in the work area are turned off, and whether the power supply is cut off, so as to ensure safety. Only after asking the leader can you get off work.

21. When a full table is turned over, no one can stare at the empty post or the platform, and guests are forbidden to call out or pour it by themselves. No matter when you are busy, you should receive every group of guests according to the standard service quality and normal mentality.

21. Employees should establish a good relationship with colleagues, help each other regardless of personal efforts, gains and losses, and abide by all the rules and regulations of our store.

22. actively participate in training, constantly improve service skills and professional quality, form a good atmosphere of learning, helping, catching up and surpassing, be familiar with service knowledge, improve service skills and skills, and strive to be an excellent service employee.