Pizza Hut waiters are divided into employees in infield production area and employees in outfield service area. The infield is to make the food ordered by customers in the dining area in the background (kitchen), including: water bar BT (drinks, warm soup, ice cream, desserts, etc. ), snack stove PS (snack, noodle making table, fried rice table, etc. ), pocket room DT (dough fermentation), cake cutting table CT (baking products are finally decorated and loaded). Outfield is a position that directly serves the dining customers and plays a great role in the whole dining process of customers. The attitude of a waiter and the atmosphere of the restaurant directly affect the dining mood of customers. Posts include: taking HS (guiding customers to sit in the right seats, maintaining queue order, registering queue numbers, distributing drinks, etc. ), food delivery FR (check whether the products are made correctly, prepare spoons, noodles, tea spoons and other corresponding tableware and deliver them to customers' tables in time), serving SV (this is very general, such as delivering napkins in time, changing plates in time, tracking the production time of products, and following up the satisfaction of meals ... The distribution of infield and outfield is mainly voluntary, but the actual situation is adjusted by the store manager and training manager, and each position has its importance.

Where can I actually go? It would be much better to actually consult.