Catering training waiter training professional quality, service knowledge and service skills.

1, professional quality

Professional quality of waiters should include the code of conduct, work and service attitude, language communication skills, service English, instrumentation, dress and hairstyle. The professional quality of the staff is an ideological and moral education, should be placed in a very important position, the training content should be able to make the trainees understand, and can be carried out in all the process of service work.

2, service knowledge

Service knowledge is the knowledge part of the assessment standards for waiters. Chinese food zero point restaurant breakfast service, waiters should do diligently patrol, diligently pouring water, diligently change the ashtray and clean up the countertop; on duty waiter in filling out the menu, should move to introduce the characteristics of the dishes, to help guests select the restaurant's specialties, especially the chef on the day of the recommendation of the innovative dishes, seasonal dishes, special dishes and so on.

3, service skills

Service skills include tray, set the table, folding flowers, pouring wine, food, food. For a qualified service personnel, these are to master, otherwise it is unable to stay in the service industry for a long time.

Catering service is the catering department staff for dining guests to provide a series of food and beverage products, the sum of behavior. Quality catering service is based on first-class catering management, and catering service quality management is an important part of the catering management system.