1. The four major cuisines in China are: Shandong cuisine, Sichuan cuisine, Jiangsu cuisine and Guangdong cuisine.

The eight Chinese cuisines are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Anhui cuisine and Hunan cuisine.

3. The first sentence when guests enter the restaurant: Welcome!

4. Farewell words when guests leave: Please bring your belongings. Thank you for coming!

When the food is served (waiter's language): Your order has been served, sir/madam. Please enjoy it.

6. The guest's order takes a long time (waiter's language): Sorry, this dish takes a long time to cook, so it needs to wait a little longer.

7. When the guest makes a reasonable suggestion (waiter's language): OK, we will definitely correct it. Thank you for your suggestions.

8. When a guest has a question (waiter language): Hello, sir/madam, can I help you?

9. The "five tones" of customer service: welcome when guests come, introduction when they serve, answer when they ask, inquiry when they serve, and farewell when they leave.

10. Three tips for working hours: greet guests, bosses and colleagues.

1 1. Working hours are "six diligence": hand diligence, foot diligence, eye diligence, ear diligence, mouth diligence and brain diligence.

12. Actions that serve three "lights": walking light, speaking light and operating light.

13. eleven words of customer service: please, hello, thank you, it doesn't matter, sorry.

14. Seven-character standard for service work:

(1) Politeness: courteous, enthusiastic and proactive;

(2) Diligence: frequently change bone plates and cigarette cups; Add tea frequently;

(3) Exquisite: proficient in various businesses and familiar with recipes;

(4) Fine: be careful, handle with care, take care of guests carefully and help guests in need to eat;

(5) Fast: move quickly, do things quickly, talk quickly, and don't keep guests waiting;

(6) Quiet: keep the environment quiet, so as not to affect the guests' dining;

(7) Cleanliness: Keep the environment clean, so that guests can have a comfortable dining environment.

15. Service support skills: stand upright, the arm of the left arm is one punch away from the ribs, and it is naturally at right angles to the forearm, and the forearm is in a straight line with the back of the hand. The fingers are open, and the palm is slightly concave. The tray is horizontally supported at 5cm in front of the chest, and the tray is tilted inward by 5 degrees to 10 degrees.