1. There are many details in the process of restaurant service that need the attention of restaurant managers and the practice of restaurant waiters. From pre-meal preparation, welcoming guests, ordering service to in-meal service and after-meal checkout, there are many service details that need our attention in the whole restaurant service process.
2. Pre-meal preparation details: check your gfd before class, get ready for work tools, and get into the habit of picking up garbage on the ground.
3. Customer service details: We should know the names and numbers of the guests in our room, such as the reservation person, and remember the names, positions, hobbies and tastes of the guests as much as possible, so as to provide better, more thoughtful and enthusiastic service next time and strive to turn the guests into regular customers in the restaurant.
4. Details of customer ordering service: When the customer's order has been sold out, it is necessary to inform the customer to change the dish or help him return it as soon as possible. The longer the delay, the greater the customer's dissatisfaction. When invoicing, the handwriting should be clear and clear. A menu has to go through many links, so that everyone can understand it.
5, customer dining service details: when serving, you should clearly and loudly quote the name of the dish, please enjoy it. The service rule of serving food is to walk left and withdraw right; The rule of pouring drinks is to exit from the top right. After all the dishes are ordered, you should tell the guests in time. When guests leave after dinner, they must say goodbye warmly, and never show the expression of "finally leaving".
6. Customer after-dinner service details: When meeting guests or superiors, you can take the initiative to say hello politely. A simple greeting can leave a good impression. Any items left by the guest should be handed over to the manager or reservation department immediately so as to get in touch with the guest in time and return them to the guest.
7. Catering employees should pay more attention to study in their daily work and serve from the customer's point of view. I believe there will be more service details that will be the moment when the restaurant touches customers and bring new vitality and vitality to the restaurant's business development.