Doing food service industry should pay attention to, set their own position, build self-confidence, smile, flexibility in the work, the eyes of the eight roads, ears listen to the sixteen parties, the guests like you, so you are even a good waiter.

Pre-meal precautions, service personnel clothing, should always be kept neat and clean, on duty wearing the required number coat uniform, but also have to have a set of overalls or girdle as a finishing work to wear, so as not to dirty uniforms; business before going to work after punching the card, accepting the roll call and the work assigned, first of all, to clean up the area of responsibility for the work of the clean, and always maintain the restaurant's freshness; inventory of cutlery, replenishment of spare items such as After receiving the menu and bill, you will be able to understand the contents of the menu, listen to your supervisor's instructions, and welcome the beginning of the day's service work.

Precautions in the meal, comply with the reception essentials, each on the job standby, when a guest arrives, there should be politely pull out the chair, to assist the guests to take their seats; shall not stand in the restaurant, not to mention running, standing taboo back to the guests, posture should be upright and the beauty of the service guests (because the guests are looking at you); walking by the left, pay attention to each other, such as the guests should be sideways to stand and wait for the guests to precede them; demeanor Discreet, harmonious attitude. (4) treatment of guests in accordance with the first-come-first-served order, not double standards, causing guests to resent.

Post-meal precautions, guests after dinner and have no intention of leaving, may not organize the table, the excuse to rush and rude; guests leave, to send off with a smile, and said thank you; guests retire, pay attention to any leftovers, such as found objects, should be presented to pick up the time and the table number, the Office of Lost and Found; guests leave, immediately clean up the desktop, remove the remnants of cutlery, and clean up the ground, the seat is arranged neatly, re-paving the table set up; guests leave, immediately pack up the table, remove the remnants of tableware, and clean the ground, the seat arrangement Neatly, reset the table and set the tableware. To come back to the new guest service.