Barista training and service process: pre-shift preparation → welcome guests with a place → sales pitch → order to follow the order → patrol (class service) → complimentary guests → class after the end of the work.

Pre-shift preparation:

1, working hours (normal and special circumstances).

2, check personal grooming, mental state.

3. Whether the supplies in the shift are complete (personal tools).

4. Adequacy of household materials.

5, according to the assigned workstation after the health care check "according to the environmental health care standards".

6, check whether the service facilities and equipment can be normal action.

Two, welcome guests with position:

1, clear business hours, keep all personnel on duty.

2, in charge of determining the position to wait for the guests in a straddle posture [correct posture: on the basis of the upright, left foot to the left half-step, the distance between the feet and shoulder width, the center of gravity falls on the feet, hands interlocked in the back of the waist (women to the left hand to hold the right hand thumb, the rest of the right hand four fingers buckle in the back of the left hand, naturally placed in the abdomen) requires head is correct, shoulder flat, soft expression.

3, guests 1.5-2M or feel and guests eyes meet, start salute (bow) action: to the waist as an axis, the whole waist and shoulders forward 15-35 ° bowing at the same time and greetings to the guests.

4, with a seat, ask the guest whether to stay in the seat, such as not stay in the seat must ask clearly **** there are a few, in order to reasonably arrange for the guests to be seated, but also according to the hall of the flow of the situation of flexible arrangements, to bring to the seat, to help the guests pull open the seat to invite guests to be seated, lighting candles, and immediately notify the receptionist to open the card to register.

Three, marketing:

When the guests are seated, to take the initiative to go forward to promote alcohol, drinks or snacks and other products, marketing should pay attention to marketing skills, remember the guests of the good; required to familiarize themselves with the knowledge of the menu to the company's main wine.

Four, order to follow:

1, ask the guest for varieties, quantities, specifications, hot and cold, etc., and repeat the above content for the guest to confirm the rapid order.

2, require the turntable of the two areas of personnel to work closely together to avoid the occurrence of leakage of products, wrong products, on the wrong stage, etc., each waiter should actively cooperate with the dishes required to send the products to the appropriate table number, after ordering, such as a certain period of time is not in place in a timely manner to the Department of the product follow up or report to the supervisor for tracking.

Fifth, the patrol (midway service):

1, diligently patrol, observe the guest's service requirements, in the guest thought not yet open before doing, such as for the guests to get a cup, add color cup, open wine, cigarettes, etc., and strive to provide guests with a smile, warm, ahead of the service.

2, clear the table, clean up the empty bottles, empty cans, look forward to cups, empty plates, garbage; often collect and replace the cigarette cup, the cigarette cup is not more than 3 cigarette butts, wipe the table water stains, wine stains, keep the lamp electric, keep the table clean, neat, sparse, clean up as much as possible not to affect the guests (to find the best time to serve, the use of clearing the table of the opportunity to learn about the guests' habits in order to carry out promotions).

Six, send off the guests:

1, pay attention to whether the guests will leave the seat, go forward to pull the seat, ask the guests whether they want to keep the seat, if not, quickly browse through the guests have no leftover items, there is no loss of the company's goods and appliances. Stand sideways to see off the guests.

2, to determine the guests left, quickly clear the table (glassware should be held gently, forbidden in the cup basket, to reduce unnecessary loss) carefully clean up the table, to restore the pre-shift state of welcoming guests, waiting for another round of service.

Seven, after the closing work:

Clean up all the countertops, clean up the district's environmental health, check the service facilities, tables and chairs with or without damage, such as immediately reported to take remedial measures, check for fire hazards, inventory of the material loss at that time, after the class summary of the business area to turn off all the power.