In the past, the role of the person in charge of the restaurant was very important. At that time, the division of labor in restaurants was very fine. The person standing at the door is called "Lao Gaoer", which is simply responsible for greeting guests at the door. Please go in and let the guests in, which is similar to the work of the hostess today. The person in charge of the hall should be said to be the foreman, not an ordinary guy, and it is not an exaggeration to say that he is the front office manager. The person in charge of the hall is more decent than an ordinary person. Be polite to guests, especially regulars and sponsors. A good leader knows the identity and status of the guests; Are you here purely for dinner or for business? Do you want to spend more or less? Spend less money, you should give him less money and give him face support; When you come to the real foodie, he will recommend you special dishes, and he knows it. The allocation of seats should be appropriate to satisfy the guests. Chang Gui in He Jiping's drama The First Floor in the World is such a role. In the past, Quanjude was not a very good restaurant in Beijing. The soup heads she portrayed are often expensive, which should be said to be a condensed image of soup heads in many restaurants at that time.

For example, if I order a cooked shrimp section today, he will tell you that you don't want to make a cooked shrimp section today. This shrimp was imported the day before yesterday and is not very fresh. Please change it to something else. He is considerate of his guests. For example, today I ate a chef's specialty. A good chef may say that Mr. Zhang is not here today, but Mr. Li did it, and Mr. Li is not as good as Mr. Zhang. Why not change it to something else? He is good at it. So people who eat out will think this guy is very sweet. I will also think of you financially. For example, if you are embarrassed and don't have much money, but you want to save face, he will recommend several dishes to you, which will save money and save face. That's it, make you comfortable, and always tip at the end.

After tipping, the man can't put it in his pocket. There is a bamboo bucket or wooden bucket on the front cabinet with eyes on it and a lock on the bottom. All the tips given by the guests are given through that eye. If you are caught stealing this tip, you should resign here. Guests can tip two yuan, one yuan or fifty cents, all of which are put in this bucket. When the lock is unlocked at night, all the tipping guys will split it equally. Now in foreign countries, generally speaking, the tip is 0% and 2% of the meal fee of 65438+. In fact, there is a tradition of tipping in China, and there is no such thing as tipping after liberation. In the past, you had to tip more or less, and you had to sing this tip, for example, "Teacher Zhang takes fifty cents" so that others could hear it.

The head of the hall is actually the foreman, who should be responsible for the whole situation of the hall. Dude is in charge of bookkeeping, service and collecting money. The counter is in charge of accounts. How much should I deduct from the account? So the cashier, the master, the man and Gao Qian's son are all tasks of the front desk. After the kitchen dividend case, that is, cooking pasta and snacks, there is no such thing as an executive chef. The master can welcome guests in the front hall or communicate with the kitchen. For example, there are four hall guests at this table today-the hall guests are female guests and the male guests are official guests. Today, I sat with four guests. If the food is light, or I want to give this lady some dessert, I can communicate with the kitchen. Our waiter can't communicate with the kitchen today. You said my cooking was useless. After you said it, he was afraid to tell the kitchen. If he did, the kitchen might scold him.

It used to be very important to be a good foreman, and I could also serve a restaurant for many years. This kind of situation is quite common abroad. I met some old waiters in French restaurants. I asked him, and he said that he had worked there for more than 20 years, and he was very proud. Our current situation is that the first restaurant has not been open for a long time, and the other restaurant has a foreman or waiter who can work for more than two years.