As the saying goes? Details determine success or failure? As a service industry, the quality of catering service is related to customers' satisfaction with restaurants and future business development. Below, I will share the details of customer dining service for you, hoping to help Aga!

1, if the guest has children, move the baby stool for the guest in time; When ordering, introduce one or two dishes suitable for children to the guests. Sometimes it is more useful to take care of a client's children than to take care of a client.

2. Try to check whether there are foreign objects (such as hair, glass, bugs, flies, etc.). ) put an extra checkpoint in the dish before serving to reduce the possibility of complaints. As far as the restaurant's profit loss is concerned, it may be compensated at this level.

3. When serving food, announce the name of the dish clearly and loudly for customers to enjoy. Doing so can let the guests know clearly what food they are eating. Because not one guest orders all the dishes in a table, the name of the dish can let other guests know and remember his favorite dishes, and accumulate the next batch of guests for the restaurant.

4. When serving, remind the guests to avoid pouring soup and wine on the guests.

5. When serving, do a good job before serving, and consider the serving position of the next dish.

6. The serving rule is left-upper and right-back; The rule of pouring drinks is to exit from the top right. Both service postures are T-steps.

7. If the food served is not ordered by the guest or served at the wrong time (such as cold food before hot food), it should be returned to the room delivery department in time for proper handling. It is unwise to find reasons to persuade guests to accept it.

8. Tell the guests in time after all the dishes are served and drawn. Because waiting for all the dishes to remind the guests that they have served all the dishes will make the customers wait for a while and make them uncomfortable.

9, whether serving or packing, should try to avoid making a sound, items should be handled with care.

10, use a tray to take tableware or drinks. The use of pallets is a manifestation of standardized service. The more you use them, the easier your work will be. ;