Etiquette formula and matters needing attention of catering waiters

A waiter in the catering industry should first have the most basic etiquette. How much do you know? The following is the catering waiter etiquette I have compiled for you, hoping to help you!

Catering waiter etiquette

1. Greet the guests naturally and generously, and say, "Hello, welcome! How many people are there? " If men and women come together, they should greet the female guests first and then the male guests. Guests, old, young and disabled, should take the initiative to take care of them.

2. Introduce the guests to their seats according to their different situations. If important guests come, they should be led to the best position in the restaurant; Couples and lovers should be led to a quiet corner when dining; The whole family, relatives and friends should be led to the center of the restaurant for dinner; For the old, young and disabled guests, they should be arranged in a more convenient position. Seats should be arranged as far as possible to meet the requirements of the guests. If the seat has been occupied by the first guests, the waiter should explain and apologize, seek understanding and recommend other seats that satisfy the guests.

3. When the guests approach the dining table, the waiter should open the chair with both hands in the order of female guests first, male guests first, main guests first, and general guests, and greet the guests to sit down. When the guests sit with their knees bent, gently push on the seat to make the guests sit well and sit firmly.

4. When serving tea, guests are forbidden to touch the cup mouth with their hands. Submit the menu in a timely and respectful manner, and don't throw it on the table at will. Customers should wait patiently when ordering, not rush, so that guests have time to consider. When ordering food, take paper and pen to record at any time. If the guests are hesitant, the waiter should be a good adviser and enthusiastically introduce the varieties and characteristics of the dishes. We should pay attention to language art, be polite and euphemistic, and don't recommend it reluctantly or rigidly, so as not to arouse the guests' disgust. If the food ordered by the guests is out of stock, they should apologize politely and ask for understanding. If the guest's order is not on the menu, don't refuse. You can say, "Please allow me to discuss with the chef and try to meet your requirements." When the guests order, the waiter should smile, lean forward slightly, and don't lean against the table or put his hands on it. Listen carefully and record accurately to avoid mistakes.

5. If there are children having meals, a small stool can be added for the children to be seated conveniently.

6. If a guest accidentally drops the tableware, he/she should quickly replace it with clean tableware, instead of wiping it in front of the guests.

7. For the phone call of the guests, you should approach the guests and call them lightly, not shout in the distance.

8. You must answer the call of guests at any time at work, and you must not leave your post or chat with others.

9. Guests should pay attention to procedures when serving wine. When serving, you should not touch the dishes with your fingers. You should announce the name of each dish and briefly introduce its characteristics. You should not spit when you speak. When pouring wine, fingers should not touch the mouth of the glass, and the degree of pouring wine should be determined according to different types of wine. When pouring champagne or iced drinks, the bottles should be wrapped in napkins to prevent the drinks from dripping on the guests.

11. If the guest's articles fall to the ground carelessly, he should take the initiative to help him pick them up and hold them in his hands.

11, guests should be treated equally, regardless of the size of the business should be considerate. On holidays, we should extend holiday greetings to every guest.

12. After all the guests have left, do the cleaning. Don't rush into it.

13. When checking out, you should put the bill on the tray and hand it to the guests face down. After paying the bill, guests should thank them. After the guests get up, the waiter should open the seat and remind the guests not to forget their belongings. Help the guests put on their coats and hats, and say goodbye to the guests at the gate of the restaurant: "Goodbye, welcome to come again."

14. Restaurant waiters have to deal with food and tableware, so they should be strict with their personal hygiene. Wear clean and tidy uniforms, bathe frequently, have a haircut frequently, cut nails frequently, shave frequently, brush your teeth frequently, wash your hands frequently, do not wear jewelry, do not wear heavy makeup, and do not wear shawl hair. Don't pick your ears, teeth, hair, yawn or nose in front of guests. If you have to sneeze or cough, turn your back, cover your nose and mouth with a handkerchief and apologize to the guests. Don't eat food that smells like * * * before work.

catering service etiquette formula

1. general etiquette specification

1. appearance should be generous, service should be neat, hair should be combed frequently, nails should be cut frequently, long hair should be rolled up, sleeves should not be folded high, hands should not be inserted into trouser pockets, socks should not be damaged, and facial makeup should be light.

2. Smile, be kind, speak kindly and behave modestly.

3. "please" and "thank you" should be addressed properly, welcoming guests first, seeing them off last, making way for guests, not grabbing the road by peers, and apologizing first.

4. Stand upright, don't sit with your hands akimbo, don't stretch your legs, walk lightly, speak softly, put down gently and take lightly.

5. If you have any questions, you must answer them. You should also be measured. Don't use rude words, don't call flowers names, don't shout loudly, and don't make noise.

6. Don't talk to guests, don't imitate actions, and ridicule is forbidden. Don't joke with guests, laugh or hip hop.

7. In front of guests and guests, you should not eat, smoke cigarettes, hit or blow, sneeze, scratch your scalp, dig your ears and nose, drink alcohol on duty, and avoid onions and garlic.

8. ask the guest's opinion, make sense after addressing, make mistakes in your work, don't hide it, don't avoid it, and explain it politely, neither arrogant nor humble.

9. Pay attention to the guest's taboos, respect the guest's customs, and treat the reception according to the customer's habits.

11. When guests are talking, don't get close to asking questions. Interruptions should be taboo. Guests are singing and dancing, and they can't watch. There is a distance between them. Everything should be polite and everything should be nuanced.

Two, courtesy service "three fives"

1. Five hearts:

Be patient with elderly customers,

Be considerate with sick and disabled customers,

Be careful with children,

Be concerned with reserved customers and

Be enthusiastic with ordinary customers.

2. Five tones:

There is a "greeting tone" when customers enter the store,

There is a "answering tone" when customers ask questions,

There is a "thank you tone" when customers help,

There is an "apology tone" when customers leave the store,

3. Five first: <

three, courtesy service "four requirements"

initiative, enthusiasm, patience and thoughtfulness

four diligent working hours

diligent eyes, diligent mouth, diligent hands and diligent legs

five, the speech norms "eight musts" and "eight don 'ts"

should be concise and clear.

Be active and kind, not dry and rigid;

Be modest and sincere, not arrogant and reserved;

Be tactful and flexible, not simple and blunt;

Speak clearly and don't mumble;

Be calm and generous, and don't be too formal;

Speak softly, not too high or too low;

be steady, not too fast.

six, smile service "eight things"

leaders are the same when they are present,

domestic guests are the same as foreign guests,

local guests are the same as foreign guests,

strangers are the same as regular customers,

adults and children are the same,

business is the same,

consumption is the same,

subjective mood is the same.

VII. Hygienic standard:

Five diligence: take a bath, have a haircut, brush your teeth, shave your beard and cut your nails frequently.

three essentials: wash your hands before and after work, wash your hands after urinating and gargle in the morning and evening.

five noes: during working hours, guests don't scratch their scalp, pluck their ears, pick their noses, pick their teeth or yawn.

second note: be careful not to eat strong-smelling food such as leeks, green onions, garlic, durian, etc. at work, and pay attention to coughing and sneezing with your back to the guests, and stop your mouth and nose with a handkerchief.

VIII. Manners:

Stand like a pine, sit like a bell and walk like the wind;

Guiding gesture: palms up, fingers together, arms straight;

IX. Telephone etiquette specification:

*** Answer within three rings,

Report to the department after greeting,

Be concise and appropriate in language,

Warm and friendly in voice,

Don't make personal calls.

X. Professional ethics:

Warm and friendly, guests first;

sincerity and fairness, reputation first;