The contents of the training for catering front-office waiters are as follows:

1. gfd: Training employees' gfd norms, including clothes, hairstyles, facial expressions, etc., to make employees look neat and professional.

2. Service etiquette: training employees in service etiquette, including the etiquette of receiving guests, introducing dishes and handling complaints from guests.

3. knowledge of dishes: train employees to know about restaurant dishes, including their characteristics, prices, tastes and ingredients, so that employees can provide better services to guests.

4. service process: the service process of training employees, including the processes of receiving guests, arranging seats, ordering food, delivering food, and checking out, so that employees can operate according to standard processes.

5. communication skills: train employees' communication skills, including communication skills with guests and colleagues, and the ability to handle disputes and solve problems.

6. Safety knowledge: train employees' safety knowledge, including food safety and fire safety, so that employees can ensure the safety of guests and themselves.

basic service flow of restaurant waiters

1. Welcome guests: greet guests who meet for the first time with sincere attitude and polite language, and guide them to the right place.

2. Submit the menu: hand the menu to the guests and explain the dishes and prices on the menu, so that the guests can know the dishes they can choose.

3. A la carte service: record and confirm the dishes ordered by the guests, and inform the guests whether the quantity and type of the order are appropriate.

4. Serving: Serve the dishes according to the requirements of the guests, and ensure the quality and hygiene of the dishes.

5. Table service: cleaning dishes, serving spoons, adding drinks, etc. to provide guests with a good dining environment.

6. seeing the guests off: when the guests leave, stand at the door, wait for them to leave, and send greetings to welcome them again.