1, do a comprehensive pre-meal hygiene work, do a good job of hygiene in the area in charge, and ensure an elegant and clean sanitary environment.
2. Obey the arrangement of the head waiter and make all the preparations for the meal according to the working procedures and standards: change the tablecloth and set the table according to the standards; Clean the dining room tables, chairs and turntables. Prepare dinner: trays, ice buckets, ice bucket racks, thermos bottles, ashtrays, food and beverage lists, soy sauce pots and all the tableware needed to prepare wine carts and dinner.
3. After the meal, provide quality services to the guests according to the service procedures and standards: ordering, serving, wine service and checkout. Accurately understand the dishes served every day and work closely with the delivery staff.
4. Try to help the guests solve all kinds of problems in the dining process, reflect the guests' problems and complaints to the foreman when necessary, and seek solutions.
5, after the shift, and the next shift to do a good job of handover and finishing touches.
6. Quickly replenish tableware and countertops to ensure cleanliness after meals.
Features of catering service:
One-time: catering service can only be used once and enjoyed on site. Whether it is in-store dining or delivery, a meal corresponds to a service. After this meal, the catering service naturally terminated.
Invisibility: the catering industry is invisible in service utility, which is different from tangible products such as fruits and vegetables. Its quality can be judged by its color, size and shape. Catering service can only be evaluated by the personal experience of dining guests after purchasing, consuming and enjoying the service.
Difference: On the one hand, the difference of catering service means that catering service is completed by catering department staff through manual labor, and each staff member provides different catering services for guests because of their age, gender, personality, quality and education level.
On the other hand, the same waiter, on different occasions, at different times, or facing different guests, will have certain differences in service attitude and service mode.
Directness: After general industrial and agricultural products are produced, most of them have to go through multiple circulation links before reaching consumers. If the products fail the quality inspection before leaving the factory, they can be reworked.
In a store, customers can ignore products that they think are unsatisfactory, while catering products are different. Its production, sales and consumption are almost synchronous, so producers and consumers are face-to-face service and face-to-face consumption.