1. welcome (1) for the first time to meet the guests, should be sincere attitude, polite language to meet, so that they feel really respected and welcome. (2) for individual guests, to greet pleasantly, with "good morning" (or "good evening"), "welcome to visit" and other polite language to meet the guests, and for customers to find a suitable location, such as near the window. The location of the customer, such as near the window. (3) Regular customers should be greeted with a natural and warm tone of voice, saying, "Coming!" Let the guests feel at home. (1) Some restaurants provide table reservation service, the waiter should know whether the guests have reservations. If there is a reservation, you should consult the booking form or booking records, the guests will be led to the table they ordered. (2) For guests without reservations, tables should be selected according to the number of guests, guest preferences, age and status. Consideration should also be given to the balance of the restaurant to avoid certain tables being too busy. (3) The table is selected and guests are led to their seats. The usher holds the menu and says, "This way, please," and goes to the table before the guests. If the table requires additional cutlery and chairs, set them up properly before the guests are seated, and remove unnecessary cutlery and extra chairs in a timely manner. In addition, special chairs, napkins and knives should be prepared for children. (4) The order in which guests are seated is as follows: Choose a place for a lady and help her to take her seat. In large groups, older ladies are seated first, and other ladies are helped to take their seats when needed. Whenever possible, place the ladies' seats on the inside facing the dining room and avoid facing the wall. When two couples are dining by a window, the ladies should be seated facing the interior. (1) Once the guests are seated, napkins may be provided as needed. (2) The usher hands the menu to the guests from their left. In the case of a couple, it should be handed to the lady first. For groups, it should be handed to the first guest on the host's right hand and then in counterclockwise order along the table. If the host indicates that he or she is ordering for all members of the group, the menu will be handed out partially, and the waiter-foreman will receive only the menu that is handed back. If there are no menus for children, it is best not to hand them the regular menu, except at the request of their parents. (3) Guests are looking at the menu, the waiter should quickly remove or add tableware as needed. (4) Explain the contents of the menu waiter should be prepared for the menu customers are likely to ask to the question. The characteristics of each dish should be able to give accurate answers and descriptions: which dishes are seasonal, which dishes are special, each dish needs to be prepared for the time and the decoration of the dish, the dish sales and so on. 5. Ordering service (1) recommended pre-dinner drinks. Before accepting the guest order, the waiter should politely ask the guests: "What do you drink tea (drinks)?" For foreign guests can say: "Can I serve you a cocktail?" After obtaining the guest's consent, bring the guest the ordered drinks. (2) The order of ordering. The waiter should stand on the left side of the guest. First ask the host whether to order on behalf of the guest, get a clear answer and then proceed in order. If there are only two customers and the opposite sex, it is customary to ask the lady first to show respect, unless otherwise instructed by the partner. When the host said the guests to order their own food, the waiter should first sit on the right side of the host of the first guest began to record, and stood on the left side of the guests in the counterclockwise direction to accept the guests to order food in turn. 6. end to take the method of ordering At present, most of the mid-range restaurants have a full-time food handler, responsible for passing the menu and dishes. In the Chinese small restaurants and some Western restaurants, in order to reduce labor costs, by the waiter directly pass the menu and end to take orders. (1) The waiter needs to estimate the approximate time for the preparation of the dish through the basic cooking knowledge already acquired. As far as possible, the a la carte dishes should be picked up as soon as they are ready to be served in order to ensure a normal speed of service. (2) Some restaurants have special call systems to notify the waiter that the dish is ready. (3) When picking up a la carte dishes, waiters often need to combine accompaniments and serving utensils. (4) Cold dishes are usually taken first, then hot dishes. Hot and cold should be separated on the same tray. (5) before leaving the kitchen, the waiter should press the guest order record twice to check whether all the orders are ready, and then tell the chef that a table number of orders have been taken, and finally take down the order record sheet from the menu rack. (6) All orders should be prepared according to standard portion sizes and corresponding cooking methods. (7) Should try to serve the same table guests at the same time. (8) Ensure that there is no overflow of food on the sides of plates, dishes, or bowls, and that all serving tools are in trays. (9) Every tray must be inspected before going from the kitchen to the dining room. (10) When all the dishes are served, customers must also be asked if they need anything else.