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 oven PS (snacks, noodle making table, fried rice table, etc.), pocket room DT (making noodles and fermenting), and cake cutting table CT (baking products finally). The outfield is a position that directly serves the dining customers, which 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 proper seats, maintaining queuing order, registering queuing numbers and distributing drinks, etc.), delivering food FR (checking whether products are made correctly, preparing corresponding tableware such as spoons, noodles and tea spoons, and delivering them to customers' tables in time), and serving SV (this is very general, such as delivering napkins in time, changing plates in time, tracking product production time, and following up meal satisfaction ... The distribution of infield and outfield is mainly based on the principle of voluntariness, but the actual situation is adjusted and assigned by the store manager and training manager. Each position has its importance, so do it well! !