1. Small training content on catering knowledge

Small training content on catering knowledge 1. Waiter training materials

1. On-the-job training content for bar waiters Bar waiters and Although restaurant waiters are both catering services, their work contents are different and they usually need to be trained in the following contents.

(1) Keep the area around the bar clean and all bar utensils clean. (2) Collect all goods on time every day and store them properly in a timely manner.

(3) Before opening every day, prepare sufficient utensils and timely supply of fresh fruits, drinks, cigarettes and other supplies, and organize the drink carts and drink display stands. (4) Be familiar with making general fruit plates and preparing general drinks; be familiar with the use of all utensils; be familiar with the names, prices, origins, drinking methods and general storage knowledge of various drinks.

(5) Show and introduce the wine list to guests, order wine for guests, provide wine service, recommend cigars to guests; provide guests with flavored coffee and cocktails. (6) After the market closes every day, clean up and supplement the work, prepare sales reports, and only leave work after handing in your shift.

(7) Be diligent and honest, respond quickly and accurately, work skillfully, obey your boss, study hard and constantly enrich yourself to become an excellent bartender. 2. The on-the-job training content of the foreman. There is a difference between the training of the bar foreman and the training of the restaurant lead waiter. The on-the-job training requirements for the bar foreman are more stringent and usually involve the following content: (1) Effective supervision of the team. The waiters complete various catering services with high quality and efficiency.

(2) Responsible for the attendance and performance appraisal of employees in this class, and have the right to praise, criticize, reward and punish employees based on their performance. (3) Lead employees to prepare according to daily work conditions and reception tasks, check whether employee appearance, table setting, and hygiene meet standards; whether tableware and linens are sufficient.

(4) Understand the chef’s recommendation and the dishes served in the kitchen that day, and coordinate with the food delivery department. (5) During business hours, lead the staff in this team to provide high-quality and efficient services to guests, and ensure that the service staff in this team provide services to guests in accordance with service procedures and standards.

(6) Comprehensively control the dining situation of guests in this service area, solve guest problems in a timely manner, and handle guest complaints appropriately. (7) Understand the guests’ names and special requirements, and establish a good relationship with the guests.

(8) When your subordinates make mistakes at work, you can supervise them appropriately, but remember not to accuse them in front of customers or employees, because it will not only affect the customers, but also hurt the employees’ face. You should whisper a reminder or move to a remote area, office, etc. for processing. (9) After the guests have finished their meal, they must supervise the person on duty or personally collect the menu, drink list and snack order for the guest to settle the bill to prevent missing orders.

(10) When the restaurant is closed, the restaurant should be kept clean, the restaurant should be restored to good condition, and the shift handover should be completed with the next shift. Make good use of the shift book for timed shift handovers. (11) Keep a work log of the work situation on duty, that is, guest feedback, problems that arise during meals, important banquets and guest dining situations, guest complaints, etc., so that they can be reported to the foreman, director or manager.

(12) Consider improving the overall quality of the team as its own responsibility and provide training to the employees of the team.

2. I need a catering training material that is realistic, thank you

Hello, host! What type of catering training materials do you want? Books, CDs, courses?

If you are teaching catering service staff, it is recommended that you start with the most basic etiquette. Because every waiter in the restaurant is a living sign of the restaurant, and their every move represents the entire restaurant. This affects whether customers who come to dine are still willing to come. For example, "Service Etiquette, Perfect Catering Service, Wang Bo" mentioned that 80% of customer loyalty is not achieved by general service satisfaction, but by services that exceed customer expectations. These services that exceed customer expectations are to make customers feel surprised, happy, moved and unforgettable in the process of enjoying the service. Therefore, training for service personnel is necessary.

3. Restaurant waiter training

Waiter job responsibilities 1. Organize your appearance, put on light makeup, arrive on time, do not be late or leave early, and absolutely obey the leadership and instructions of the restaurant foreman. , Complete work tasks seriously and quickly.

2. Before going to work, find out the number of people and the time of the meal, understand whether the guests have any other special requirements, and provide personalized service. 3. Before the official start of the meal, follow the arrangements of the foreman to carefully clean the tables and chairs, clean the restaurant, lay the restaurant table, and prepare various supplies to ensure normal business use.

4. Stand at the designated time, smile naturally on your face, and greet guests with a full spirit. 5. Arrange guests to be seated in a timely manner upon arrival, add or remove seats according to the number of people, take the initiative to pull out chairs (put hanging clothes first) and proactively introduce the features and business nature of the store.

6. When serving a meal, always start with the word "thank you", use polite words and smile at all times, promptly ask for tea, pour tea, hand out towels to guests, introduce ordering methods, and ask for drinks and drinks. Submit name and price.

7. When serving meals, communicate more with guests and answer all questions. If you don’t know, answer the guests tactfully. If necessary, ask questions before answering. Avoid arrogance, impatience, impatience, and annoyance.

8. Pay attention to all the conditions of the guests and the restaurant at all times during the meal in order to achieve better collaborative services and satisfy the guests with convenient and high-quality services. 9. Be sure to use a tray when operating to avoid spilling tea, water and vegetable juices. Serve meals in a loud voice and come first to avoid collision with guests. If you make a mistake at work, apologize to the guest immediately.

10. If there are any questions at work, deal with them in a timely manner. If you cannot solve them yourself, report them to your superiors in a timely manner. 11. If guests eat food directly with their hands, they should wash their hands in the wash basin in advance. The water temperature must be around 20 to 30 degrees. The waste on the bone plate should not exceed one-third. If there are more than 2 cigarette butts in the ashtray, they should Replace immediately.

Three scented towels must be served during meals, and the scented towels must be clean and tidy. 12. When guests are dining, they should pour wine and tea for them in time, clean the countertop in time, and ensure that the countertop is clean and tidy.

13. If the customer’s dishes are not served for a long time, you should take the initiative to rush the dishes for the guests. If the dishes have been served, ask the guests if they want to add more. When it comes to dishes or staple food, you should take the initiative to promote and introduce them, and check out the bills for the guests in a timely manner. But do not urge the guests to pay. When you check out, you should review the orders yourself first to avoid document errors.

14. Enjoy the same perfect service after the meal as during the meal, and add the last courtesy dish and towel in time. 15. Empty plates of soup bowls or other items that are not in use at the dining table should be removed promptly to keep the table clean and tidy. The banquet hall should take the initiative to provide fruit plates to guests.

16. When the guest pays the bill, you must count the money in person and tell the guest. If the payment is confirmed, you can ask the guest to sign and express your gratitude. If the guest makes any move, take the initiative to pull out the chair for the guest in a timely manner. Ask if packing is required. 17. Strengthen the implementation of the awareness of seeing off guests. After guests leave the store, quickly return to work and inform the kitchen department whether they can check the table before closing it. When closing the table, they should handle it with care.

18. When closing the station, you should follow the closing procedures. You should tidy up your area or set up the table in time to welcome guests in time. 19. Before leaving get off work, check whether the lights, doors and windows in the work area are turned off, and whether the power supply is cut off to ensure safety, and ask the leader for instructions before leaving work.

20. When the table is full and the table is full, no one is watching the table, and guests are not allowed to call out or pour the table themselves. No matter when you are busy, you must maintain a normal attitude according to standard quality and receive the next batch of guests well.

21. Establish good colleague relationships among employees, help each other regardless of personal gains and losses, and abide by all rules and regulations of the store. 22. Actively participate in training, continuously improve service skills, and form a good atmosphere of learning, helping, catching up, and surpassing in professional quality and ability, and be familiar with the situation of other departments in order to respond to guests.

Restaurant Waiter Foreman Job Responsibilities 1. Accept the assignment from the restaurant supervisor and be fully responsible for the work of the team. 2. Lead by example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor in formulating the service standards and working procedures of the restaurant. 4. Properly direct and arrange manpower, and manage the work shifts of personnel in this shift.

5. Check the attendance status of the staff in the class, check whether the preparation work is up to standard, assess and register the waiters' work, discipline and other aspects on the day, and report it to the supervisor in a timely manner. 6. Handle service problems and guest complaints and report to the restaurant supervisor.

7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and continuously improve employees’ professional knowledge and service skills. 8. Do a good job in the safekeeping of the team’s belongings and the hygiene of the restaurant.

9. Pay attention to the movements of guests at all times and supervise employees to treat guests proactively, enthusiastically and politely. 10. Waiters are required to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

11. Complete matters temporarily assigned by the restaurant supervisor. 12. Responsible for keeping a work diary and completing handover procedures.

4. What content does the catering industry need to train?

Generally speaking, there is a lot of content.

But there are still some key points to talk about. For example, if you want to make a company good and detailed, you need to have a series of professional and systematic corporate culture outlines.

Only with corporate culture can it be persuasive and authoritative. At the same time, as an excellent leader, if you want to have a qualified, upward and energetic team, what you need to do is to start with the corporate culture and try to communicate more with your subordinates and partners.

Make it a point to understand what they need and want. After these are all perfect, it is time to get to the specific work content. This can be done by searching and learning other successful cases in the catering industry on the Internet to imitate, and finally be innovative and have your own signature.

Finally, from culture to work content, from leadership to management of employees, it is inseparable from the two words "system". When you achieve a perfect fit between these, that's when your training is done well.

5. The plan for comprehensive training of Chinese restaurant employees is

Analysis of new employee training for catering companies. The catering industry is a labor-intensive service industry. Employees in each position are replaced quickly and the turnover rate is high. According to According to statistics, the turnover rate of personnel is generally between 30% and 40%. In addition, due to location, time and other factors, hotel employees have more experience and fewer highly educated and professional training personnel. Peony Restaurant is the most popular one. For example: 75% have a junior high school education or above, 15% have a high school or technical secondary school education, and only 10% have a college degree or above.

These all bring great difficulties to the company's training work. At the same time, competition in the catering industry is becoming increasingly fierce, and operating profit margins are getting smaller and smaller.

These external environmental factors have led some catering business managers to reduce labor costs as a management strategy. This has largely become a bottleneck restricting the sustainable development of the catering industry. Although the emphasis on human resources training is gradually increasing.

However, due to cognitive and institutional problems of one kind or another, the training of many catering companies has not achieved the expected results. 1. Managers’ misunderstanding of training.

In the catering industry, because training results are often difficult to immediately transform into quantified benefits, some managers regard spending money as ineffective and thankless. Due to limited training funds, many catering companies just Maintain a minimum level of training, and when performance declines, there will be less training or no training at all, or only some routine departmental business training, lacking improvement, sustainability, and systematic training. Many managers believe that instead of spending money and time on human resources training that is confusing and slow to produce results, it is better to invest in management projects that are expected to significantly improve performance.

Under the constraints of this kind of training ideas, there are very few trainings that can continuously improve employees' competencies. The development process of these enterprises will inevitably be hindered by encountering human resource bottlenecks and gaps in talent reserves. 2. The training objects are not comprehensive, and the training plan is out of touch with career planning.

Career planning is an important symbol of the humanization of human resources management, and human resources training is a major basis for career planning. However, the training plans of most catering companies only take into account those low-educated grassroots employees and practical business backbones, and do not make necessary and reasonable arrangements for the training of middle and senior managers.

The motivation for adopting this approach is mainly based on the concept that middle and senior managers are the backbone of the enterprise and neither need nor have the time to receive training. In fact, the career planning problem of middle and senior managers in catering companies is more prominent. They need to update their concepts, supplement their knowledge, enhance their abilities and grow their talents through training. Therefore, they should be provided with high-level, high-level, high-value-added training. Chance.

3. The training plan is out of touch with job requirements. The setting of expected training goals is blind, and the implementation of courses and training results are poor. Many catering company employees complained about too much training, but it seemed to have no actual effect, which has a lot to do with this aspect. For example, a famous Several teachers from the university came to teach employees, but found that the results were very poor. The reason was that the content taught by the teachers focused on theoretical knowledge and awareness improvement, which was more suitable for management improvement training, and most of the participants in the training only had junior high school education. For students, it seems that Ping is a bit too high-minded.

In fact, this situation is common. A training decision may be made without careful analysis.

6. Training content for waiters

A minimum of 0.27 yuan is required to become a Wenku member and view the full content> Original publisher: Yunyu Technology Catering Waiter Training Content 1. Things that restaurant waiters must abide by The etiquette restaurant is a dining place for guests. Restaurant waiters must not only master business skills, but also abide by various etiquette in service, so that guests can not only eat well, but also enjoy their meal happily.

(1) Welcome guests with a smile, be natural and generous, and greet them cordially: "Hello! Welcome! How many of you are here?" If a man and woman come together, greet the female guests first , then greet the male guests. We should take the initiative to take care of guests old, young and disabled.

(2) Guide guests to their seats according to their different situations. If important guests come, they should be led to the best seats in the restaurant; couples and couples dining should be led to a quiet corner; families, relatives and friends gathering for dinner should be led to the center of the restaurant ; For old, young and disabled guests, they should be arranged in a location with more convenient access.

When arranging seats, try your best to meet the guests' requirements. If the seat is already occupied by a guest who arrived earlier, the waiter should apologize, ask for understanding, and recommend other seats that are more satisfactory to the guests. (3) When guests approach the dining table, the waiter should open the chair with both hands and invite the guests to sit down in the order of female guests first, then male guests, first guest of honor and then general guests. When guests sit down with their knees bent, they should gently push up the seat, Have guests sit well and securely.

(4) When serving tea to guests, do not touch the rim of the teacup with your hands. Take the initiative to hand over menus respectfully and in a timely manner, and do not throw menus on the table haphazardly.

Customers should wait patiently when ordering and should not rush them, allowing them time to think. When ordering, have paper and pen ready to record at any time.

If guests are hesitant, the waiter should be considerate and enthusiastically introduce the variety and characteristics of the dishes.

You should pay attention to the art of language, be polite and tactful, and do not make reluctant or hard recommendations to avoid arousing resentment among guests.

If the dish ordered by the guest is no longer available, please be polite.

7. How to fill in the sample content of food safety knowledge training records

1. Outline 1. Common contamination in food and its prevention and control.

2. Supervision and management of catering services (basic requirements). 3. Processing operating procedures.

4. Food safety incident handling/process monitoring requirements. Training content: 1. Food handlers must undergo preventive health examinations every year.

2. Food workers must obtain a health certificate and pass training before they can start working. 3. The "five diseases" for health examination include viral hepatitis, dysentery, typhoid fever, active tuberculosis, and purulent or exudative skin diseases.

4. In order to prevent food contamination and ensure food safety and hygiene, food workers should develop a good habit of washing hands frequently. They must wash their hands before returning to work after leaving their posts during work. They must wash their hands before returning to work after a break. principle. 5. Food workers should develop good personal hygiene habits and adhere to the "four diligences", that is, wash hands frequently and cut nails; bathe frequently and get haircuts; wash clothes and bedding frequently; and change work clothes frequently.

6. When food workers suffer from unexplained diarrhea, fever, cough or skin wound infection, they must go to the hospital for medical treatment immediately. They can only go to work after recovering. They cannot go to work and see a doctor at the same time. 7. The work clothes of food workers must be cleaned regularly, and they are not allowed to wear work clothes in or out of non-work places.

8. Food handlers must wash their hands and disinfect their hands before starting work. 2. Hygiene of food packaging and containers 1. Food containers must be made of materials approved by the state, comply with relevant national standards, and be non-toxic and harmless.

2. Canned food must be tightly sealed and the cans must be clean and free of rust, damage and fat. 3. Food packaging labels must be clear and easy to identify, and must have Chinese labels. The content of the label includes product name, place of origin, factory name, production date, production batch number or code number, specifications, formula or main ingredients, shelf life, etc.

4. Product instructions for packaged foods and food additives must not contain exaggerated or false promotional content. 3. Food Storage Hygiene 1. There are two main methods of storing food, namely normal temperature storage and low temperature storage.

2. Stored food should be protected against dust, flies, rats and moisture. 3. The height of rodent-proof iron sheets placed on the doors of food warehouses should be at least 60 cm.

4. Food storage warehouses should be managed by dedicated personnel, establish a registration system for incoming and outgoing food, and store them in categories according to the time of entry, first in, first out. 5. Food should be stored away from walls and floors, and should be at least 10 centimeters away from walls.

6. The most suitable temperature for preserving fresh fruits and vegetables is 2-8 degrees Celsius. 7. Food that needs to be left for more than 2 hours after cooking to before consumption should be stored at a temperature higher than 60 degrees Celsius or lower. Store at 8 degrees Celsius. Food that has been left for more than 2 hours at a temperature below 60 degrees but above 8 degrees needs to be fully heated again before it can be eaten. Before heating, it is necessary to confirm that the food has not deteriorated.

8. Cooled meat or frozen meat should be stored in -20 degree low temperature cold storage. Fresh milk, yogurt, and cream should be stored in cold storage at 2-8 degrees Celsius.

9. Food storage warehouses should be equipped with mechanical ventilation facilities and divided into main areas. Non-staple food warehouses should be stored away from the ground with partition walls. All types of food should be classified into separate racks and stored in zones. Cannot be stored in the same inventory as cleaning and insecticide products.

10. Freezers cannot be filled with food, and there should be gaps between foods. Remaining cooked food stored in the freezer must be thoroughly heated before eating again. Freezers cannot store food for a long time, and food in the freezer cannot be thawed and re-frozen repeatedly. freeze. 11. When storing food, if it is heated in time, the temperature should be kept at or above 60 degrees. If it is refrigerated in time, the temperature should be controlled below 8 degrees.

4. Hygiene in Food Purchasing, Processing and Sales 1. When purchasing various foods, food raw materials and auxiliary materials, purchasing personnel must obtain the inspection certificate or inspection report of the same batch of products from the supplier. 2. According to national regulations, the sale of dead eels, dead turtles, dead river crabs, dead blue crabs and other aquatic products is prohibited.

3. Special tools should be used when selling food, and smoking is strictly prohibited. 4. Separation of raw and cooked food means that producers and sellers of raw and cooked food should be separated, tools, utensils and containers for holding raw and cooked food should be separated, and raw and cooked food should be stored separately.

5. To prevent cross-contamination of food, cutting boards, knives, rags, basins, bowls and other tools and containers for food must be used separately for raw and cooked food. 6. When heating food, the core temperature of the food should reach above 70 degrees.

7. When food is processed, produced and sold, raw food and cooked food processing personnel should be strictly separated, raw and cooked food should be stored separately, and tools and containers should be separated. 8. Preliminary identification of the quality of food can be carried out by visual, smell, taste and touch methods.

9. Green beans and potatoes must be cooked thoroughly during processing to avoid food poisoning. 5. Hygiene of food processing places 1. The cold dish room must have a dedicated room for people, dedicated refrigeration facilities, dedicated water supply and drainage, special tools, ultraviolet lamps, and should not be equipped with fly killer lamps.

2. The floor of the food processing site should be paved with impermeable, non-absorbent, acid-alkali-resistant and non-slip materials, and should be flat, seamless, and have a slope of 1%-2%. 3. Food processing units must have workshops or sites for raw material processing, transportation, packaging, storage, etc.

4. The walls of food processing places should be decorated with ceramic tiles or other anti-corrosion materials to a height of not less than 5.5 meters. 6. Food processing should be reasonably laid out according to the process flow of raw materials - semi-finished products - finished products - packaging - storage.

7. The area ratio of the kitchen to the restaurant in the catering industry should be no less than 1/2. 8. The restaurant should be more than 25 meters away from exposed garbage dumps, pit toilets, and cesspools.

9. The food rough processing room should be equipped with special sinks for washing vegetables, meat and aquatic products. 6. Food poisoning 1. Types of food poisoning are mainly divided into bacterial food poisoning, fungal food poisoning, chemical food poisoning and poisonous animal and plant food poisoning.

2. Sudan red is an industrial dye that can seriously harm human health and cannot be used as a food additive. 3. Bacterial food poisoning mostly occurs in summer and autumn.

4. Salmonella food poisoning is mostly caused by animal foods. 5. Vibrio parahaemolyticus food poisoning mostly occurs in high temperature seasons, and is mostly caused by sea (water) products.

6. Formaldehyde (main component XX malin) is a chemical substance that is currently widely used in medicine and industry. Inhalation and excessive ingestion of human respiratory tract will cause harm to the body. Therefore, it is strictly prohibited to use it in food processing and preservation, as well as excessive use in home decoration and furniture.

7. Foods mainly contaminated by aflatoxin include peanuts, corn, dried fruits, etc. 8. Soybeans contain toxic substances antitrypsin and thromboxane. Food poisoning may occur if eaten raw.

9. Common chemical food poisonings include: organophosphorus pesticides.

8. What are the training contents for new catering employees?

Original publisher: Yunyu Technology

Training content for catering waiters 1. Etiquette that restaurant waiters must abide by Restaurant It is a dining place for guests. Restaurant waiters must not only master business skills, but also abide by various etiquette in service, so that guests can not only eat well, but also eat happily. (1) Welcome guests with a smile, be natural and generous, and greet them cordially: "Hello! Welcome! How many are there?" If a man and a woman come together, greet the female guests first and then the male guests. We should take the initiative to take care of guests old, young and disabled. (2) Guide guests to their seats according to their different situations. If important guests come, they should be led to the best seats in the restaurant; couples and couples dining should be led to a quiet corner; families, relatives and friends gathering for dinner should be led to the center of the restaurant ; For old, young and disabled guests, they should be arranged in a location with more convenient access. The seat arrangement should try to meet the guest's requirements. If the seat is already occupied by a guest who arrived earlier, the waiter should apologize, ask for understanding, and recommend other seats that are more satisfactory to the guest. (3) When guests approach the dining table, the waiter should open the chair with both hands and invite the guests to sit down in the order of female guests first, then male guests, first guest of honor and then general guests. When guests sit down with their knees bent, they should gently push up the seat, Have guests sit well and securely. (4) When serving tea to guests, do not touch the rim of the tea cup with your hands. Take the initiative to hand over menus respectfully and in a timely manner, and do not throw menus on the table haphazardly. Customers should wait patiently when ordering, do not rush, and allow guests time to think. When ordering, have paper and pen ready to record at any time. If guests are hesitant, the waiter should be a good advisor and enthusiastically introduce the variety and characteristics of the dishes. You should pay attention to the art of language, be polite and tactful, and do not make reluctant or hard recommendations to avoid arousing resentment among guests. If the dishes ordered by the guests are no longer available, please be polite

9. How to train and manage restaurant waiters

1. Conscientiously implement the intentions of the catering department manager and actively implement the work in each period tasks and daily operations.

2. Have the spirit of making more contributions to the hotel, constantly improve management, and strive for excellence in business. 3. Develop service standards and working procedures for the restaurant.

4. Conduct regular business training for subordinate employees, continuously improve their business quality and service skills, and control their ideological dynamics. 5. Hospitality customers with enthusiasm and a humble attitude, properly handle customer complaints, continuously improve service quality, strengthen on-site supervision, insist on front-line command during business hours, and promptly discover and correct problems arising in service.

Establish good relationships with guests and convey their comments about the food to the head chef for improvement. 6. Strictly manage the restaurant's equipment, materials, utensils, etc. to ensure that the accounts are consistent and maintain the required integrity rate.

7. Keep tableware and utensils clean and hygienic, and maintain a hygienic environment in the restaurant. 8. Do a good job in restaurant safety and fire prevention.

9. Keep a good work log, do a good job in shift handover, and make a good work plan and work summary. Foreman position responsibilities: 1. Accept the assignment from the restaurant supervisor and be fully responsible for the work of the team.

2. Lead by example, have a strong sense of responsibility and dare to manage. 3. Assist the restaurant supervisor in formulating the service standards and working procedures of the restaurant.

4. Reasonably command and arrange manpower, and manage the work shifts of the personnel in this shift. 5. Check the attendance status of the staff in this shift, check whether the preparation work is up to standard, assess and register the waiters' work, discipline, etc. on the day, and report it to the supervisor in a timely manner.

6. Handle service problems and guest complaints and report to the restaurant supervisor. 7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees to continuously improve employees’ professional knowledge and service skills.

8. Do a good job in the safekeeping of the team's belongings and the hygiene of the restaurant. 9. Pay attention to the movements of guests at all times and supervise employees to treat guests proactively, enthusiastically and politely. 10. Waiters are required to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

11. Complete matters temporarily assigned by the restaurant supervisor. 12. Responsible for keeping a work diary and completing handover procedures.

Responsibilities of the greeter: 1. Keep abreast of the day's table reservations and restaurant service tasks, and arrange the tables accordingly. 2. Accept temporary reservations from guests.

3. Responsible for taking guests to the restaurant and greeting them. 4. Keep appearance neat and tidy, and do not leave your post without permission.

5. According to different guests, reasonably arrange their preferred dining seats. 6. Answer questions raised by guests about food and hotel facilities, collect relevant opinions, and report them to the restaurant supervisor in a timely manner.

7. Politely refuse non-dining guests to enter the restaurant to visit and disheveled guests to dine in the restaurant. 8. Ensure that the area is hygienic and make all preparations. 9. When the restaurant is full, politely explain to the guests.

We will also warmly contact or introduce guests to other restaurants in the hotel. Waiter Job Responsibilities: 1. Arrange the restaurant and tables according to specifications and standards, and make preparations before meals.

2. Ensure that the tableware, glassware, etc. used are clean, hygienic, bright, and without chips. Tablecloths and napkins are clean, crisp, without damage or stains.

3. Welcome guests to their seats according to service procedures, assist guests in ordering dishes, and introduce special or seasonal dishes to guests. 4. Keep your appearance neat and tidy, and do not leave your post without permission.

5. Patrol the station frequently, provide various services according to procedures, collect and remove tableware in a timely manner, and change cigarette cups frequently. Good at selling wine and beverages.

6. After the meal, do a good job in cleaning and sanitation of the restaurant. 7. Be familiar with the contents of the menu and drink cards, such as: food preparation methods, etc. 8. Do the finishing work after the meal.

Job Responsibilities of Food Runner: 1. Do a good job of cleaning tableware and utensils before opening, so as to ensure easy use when serving meals. 2. Prepare the ingredients and serving utensils for various dishes before the meal, and actively cooperate with the chef in the work before serving the dishes.

3. Understand the characteristics, names and service forms of dishes, and deliver various dishes to the front desk accurately and quickly according to the time requirements of the front desk. 4. Understand the checkout form and keep the order properly for review.

5. Assist the front desk staff with pre-meal preparation, post-meal service and post-meal finishing work. 6. Assist the head chef to control quality, such as the shape of the plate and the equalization of hot and cold water for the dishes.

7. Assist the front desk staff to communicate information between the front and back offices. Chinese restaurant service specifications and service procedures. Operation procedures for bulk meals (1). Requirements for bulk meal service: 1. Understand the types of food served on the day (e.g. soup, seafood, seasonal dishes, desserts, fruits, special introductions, and clear items).

2. Preparation of ingredients: (soy sauce, pepper, boiling water, order menu, hot towel, tray, etc. (2) Inspection work before starting the meal 1. Attend the regular meeting before the shift and follow the work arrangement of the day. 2 , Check the appearance.

3. Table furnishings: Tableware is neat, uniformly placed, clean and without gaps, tablecloths and tablecloths are not damaged, and there are no stains. 4. Table and chair furnishings: The chairs are clean and dust-free. There are no stains on the chair surface, and the tables and chairs are aligned horizontally or in a pattern.

5. The workbench: the sideboards and trays must be neatly arranged, and the sideboards are neatly arranged and not skewed.

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7. Check the floor, (3) Greeting guests 1. Greeting staff When guests enter the restaurant, the greeting staff will greet the guests with a bow (about 30℃): "Welcome, Mr./Ms. "How many of you are there?" After bringing the guests to their seats, he pulled up a chair and asked them to sit down. He handed the menu to the guests with both hands and said, "Sir/Ms., this is the friendly tone of our menu, which makes the guests feel special respect."

2. Restaurant waiter (1) Stand and greet guests. 5 minutes before the meal starts, wait at their own post to greet the guests. The standing posture should be correct, without relying on any objects, with both feet Do not cross your arms, keep your hands folded in front of your abdomen, be dignified and energetic. (2) Pull up a chair and give up your seat* The waiter should assist the greeter in arranging the guests to sit, and pay attention to the female guests first, then the male guests.

(3) If the guest needs to undress, help the guest hang up the clothes. (4) During the meal, the service person passes the towel to the guest from the right and says "Sir/Ms., please use the towel."

Then ask the guest: "What kind of tea do you like to drink? We have scented tea, oolong..." 2. Add or remove tableware 3. Pour the tea: Place the tea cup with the saucer on the tray, pour the tea until it is eight minutes full, and pour it from the guest. Hand it over on the right side.

4. Drop the napkin and take off the chopstick covers: Untie the napkin and gently place it on the guest's legs. If the guest leaves temporarily, fold the napkin into a triangle and place it flat on the right side of the place. . 5. For guests.