Next, the requirements for catering waiters: Chapter III Courtesy and Service Attitude Article 12 Service personnel must dress neatly during work (enterprises with conditions should be in dressing the), have dignified appearance, be full of energy and behave appropriately, so as to give customers a solemn, generous and beautiful feeling. Wear a badge to work, correct and unified. Thirteenth service personnel's hair style is neat and beautiful, natural and generous, leaving no weird hair style. Men don't wear eyes before hair, ears on the side, and collars on the back, leaving no long beard and big sideburns; Women don't wear shawls (waiters in restaurants and food delivery should put their long hair up when they take up their posts, and chefs should put it in their hats). Fourteenth waiters and waitresses are not allowed to have long nails and keep them clean. Female waiters who directly serve customers should generally wear light makeup and be decent and generous. Waiters who come into contact with food shall not wear rings, bracelets and other ornaments that affect food hygiene, and shall not apply nail polish. Fifteenth service personnel must do a good job of personal hygiene before taking up their posts, and do not sneeze or cough in front of customers or food, and do not do actions that hinder hygiene and aesthetics. Sixteenth service personnel should have good manners, treat customers with a smile, be polite, be proactive, enthusiastic and patient. Seventeenth service personnel should pay attention to daily sitting, standing, walking, speaking and other manners and reception service etiquette norms, pay attention to etiquette order, beautiful posture, dignified and steady, generous, civilized and elegant. When serving and talking with customers, the gestures are correct, the amplitude is appropriate, and it conforms to the specifications. Article 18 The attendant on duty at the front desk has a natural expression and is focused. Adhere to the standing service and stand beautifully. If you need to sit down, sit steady and dignified. Nineteenth service personnel in the reception process adhere to the use of Putonghua, improve language expression ability, pay attention to the art of language communication, improve language skills, skilled use of polite language. Twentieth in greeting, service and farewell, should be based on the time, place, scene, service object and other different situations, the use of honorifics, take the initiative to greet. Correct use of greeting, inquiry, apology, goodbye and other languages, so that the language is cordial, kind, sincere and natural, and the voice is soft. Article 21 Listen carefully to customers' questions, and give concise, timely, accurate and civilized answers. Do not interrupt or intervene in customer conversation at will; Don't say rude words to customers; Don't judge customers; Don't do actions that customers are afraid of. Twenty-second for the old, weak, sick, disabled, young and pregnant customers, take the initiative to take care of and provide meticulous service; Provide timely help to customers in difficulty. Twenty-third to provide services should strictly abide by the agreed time, fast and accurate. If you can't provide or complete the service on time due to objective reasons, you should patiently explain and apologize to customers. Strictly control service errors to avoid customer dissatisfaction caused by service errors. Once service errors occur, remedial measures should be taken in time.