1, take the initiative to greet the guests and explain their mistakes;

2. If the guest hasn't moved the food, he should take the initiative to ask the guest's opinion and ask for permission to withdraw the food;

3. Send the removed food back to the kitchen, and the food delivery staff will deliver the food after approval;

4. If the food has been moved, politely say to the guest, "It's my fault to serve the wrong food. What do you think of the taste of food? If ... ";

5, the wrong dish is free. If the waiter brings the wrong dish from another table to your table, it will not be taken away and will be given away for free.

Job responsibilities of personnel:

1. Clean up gfd, put on light makeup, arrive on time, don't be late, leave early, absolutely obey the leadership and command of the restaurant foreman, and finish the task seriously and quickly;

2. Know the number and time of dining before going to work, know whether the guests have other special requirements, and provide personalized service;

3. Before the formal dinner, according to the arrangement of the foreman, carefully clean the tables, chairs and dining room, lay the dining room, and prepare all kinds of supplies to ensure normal business use;

4. Stand at the appointed time, smile naturally on the facial expression, and greet the guests with full spirit;

5. Arrange guests to be seated in time after arrival, increase or decrease seats according to the number of people, take the initiative to pull chairs (put clothes first), and introduce the characteristics and business nature of our store.