The appearance and behavior of restaurant waiters not only reflect the spiritual outlook of a restaurant, but also reflect the basic qualities of the restaurant's service personnel. Service etiquette in the catering industry is a direct manifestation of service quality and service attitude. Among them, the service level of the restaurant is the epitome of the service level of the catering industry, and it is more important to pay attention to etiquette. It is very necessary to strengthen strict training and requirements on the appearance and behavior of restaurant service personnel. The following is prepared for everyone, I hope it can help you!
Waiter appearance and etiquette
Pay attention to appearance and beauty:
1. We need to pay attention to etiquette and demeanor. . In real life, we often see that some people's external and overall performance is not very good, or even very bad. This is a problem of etiquette and demeanor. For example, some people are disheveled and sluggish; some people have trouble sitting and standing up; some people use vulgar words and swear words when they open their mouths; they flick ashes everywhere when they smoke; they make a fuss and make noises when something happens, and they have no sense. Worry about disturbing others... Such phenomena are all manifestations of a lack of etiquette and grace.
We often see some guests behave like this during the service process. We often use words such as "This person is really poor" to evaluate such guests, but please Let's think about it, have we ever had similar behavior in our daily lives?
2. We should pay attention to our appearance and appearance. Everyone has a love for beauty. Paying attention to the beauty of appearance is not "smell", but a kind of civilized etiquette. A neat, novel, beautiful and generous image not only conforms to people's aesthetics, but also adapts to the needs of communication, and at the same time reflects respect for others and society. Those ugly and bad habits of wearing suits indiscriminately, wearing ties askew, spitting, shouting, and gesticulating are manifestations of a lack of cultural upbringing and disrespect for oneself and others.
3. Pay attention to the beauty of appearance and learn some aesthetics of dressing. When people visit relatives, meet friends and celebrate holidays, they always dress fresh and beautiful. Although this truth is obvious, there are still many people who do not consciously regard the beauty of clothing as a kind of communication consciousness and etiquette. A person's dressing must take into account the specific time, occasion and purpose, which naturally includes objects for communication. You must not blindly "follow your feelings" without following rules.
Grooming standards for waiters in Western restaurants
Grooming and appearance refer to a person’s appearance and appearance. Paying attention to appearance and appearance reflects respect for others and society, shows a person's mental state and degree of civilization, and also reflects the service staff's love for work and enthusiasm for guests.
1. Mental outlook - natural expression, smiling, friendly, dignified and steady, generous and decent, neither humble nor arrogant, giving people a warm and trustworthy feeling
2. Hair - - Do not wear your hair in weird styles, comb it neatly and keep it clean. Male waiters' hair should not be too long to reach the hairline.
It is required that the front hair should not cover the forehead, the side hair should not cover the ears, the back hair should not sweep the collar, and long sideburns are not allowed. Waitresses' hair should not be too long, up to shoulder blade length, and should be tied up or pinned.
3. Face - The waitress should wear light makeup and thin lipstick on her face. She should not wear heavy makeup and maintain a simple and elegant appearance to give people a natural beauty. Male waiters are not allowed to have beards and are required to shave every day.
4. Hands and nails - nails should not be too long and should be repaired and cleaned frequently. Hands should be washed and disinfected before service. Waitresses can wear colorless nail polish and should not use other decorations.
5. Perfume - mainly elegant and refreshing fragrance, remember to use strong and pungent perfume.
6. Ornaments - Do not wear accessories that are inconvenient for work, such as earrings, bracelets, etc., and do not wear rings and other accessories that are easy to hide dirt and are unhygienic, except for wedding rings. In order to make guests feel spiritually satisfied, it is not advisable to wear more jewelry than the guests.
7. Clothing - two sets each of winter clothes and summer clothes, wash and change frequently. The top should not be too short so that the waistband is not exposed when you bend over. The shirt should be ironed flat, paying special attention to the collar, cuffs and buttons. There should be no wrinkles or damage. The best color is white. Don't let sweat, oil stains, or stains appear on your shirt. You must fasten the buttons and do not leave them open.
Shoes and socks should be changed every day, and leather shoes should be scrubbed frequently to keep the uppers bright. Black shoes and socks are suitable and non-specified colors and styles should not be used. Regardless of whether they are wearing winter or summer clothing, female waiters should wear skirts, not trousers, and are not allowed to go barefoot. They must wear long flesh-colored pants and are not allowed to wear black pants. Wear black leather shoes or cobbled shoes. When wearing a shirt, the neck should be decorated and the neck should not be exposed. Supervisors and foremen must wear black suits.
8. Personal hygiene - keep the whole body clean, including hair, face, teeth, fingers, etc. Keep your mouth fresh and odor-free. Avoid eating foods with strong odors such as onions, garlic, and durian. Rinse your mouth frequently. Frequently get a haircut, wash your hair, shave your face, bathe, change clothes, cut your nails frequently, wash your hands frequently, etc.
Etiquette standards for reception by waiters in Western restaurants
1. The beauty of body movements is higher than the beauty of appearance.
Courtesy, etiquette
It is a ritual of respecting others, and it is also a general term for showing respect and a respectful attitude towards others. Rituals are etiquette based on customs and habits. Appearance is the appearance, facial appearance, and politeness are the moral norms for dealing with people. Etiquette is a ritual of respect for others. Appearance is the appearance of a professional, which includes dress, appearance, posture, graduation, and behavior.
2. Strictly abide by operating etiquette and operating specifications during service?
1. No smoking or eating snacks.
2. The second quietness, keep quiet in the workplace and keep quiet in grand occasions.
3. Three light and one fast: operate lightly, speak lightly, walk lightly, move neatly and serve quickly.
4. The third understanding is to understand the customs and habits of the guests, understand their lives, and understand their special requirements.
5. Three sounds: a greeting sound when a guest comes, a reply sound when a guest asks, and a farewell sound when a guest leaves.
6. Self-esteem, respect for the elderly, women, children, and the disabled.
7. The five diligences are eyes, mouth, feet, hands, and ears.
What are the five principles of service in Western restaurants?
1. Female guests first, then male guests
2. Guests first, then hosts
3. First the elders, then the general ones
4. First the elders, then the younger ones
5. First the children, then the adults
Western waiter etiquette
1 Greet guests politely and ask how many people there are.
2 Guide guests to their seats and hand them napkins.
3 Ask guests what kind of drinks they want to drink.
4 Submit the menu.
5 Ladies ordering have priority and should stand behind and to the right of the guest when ordering.
6 Serve the guests bread and butter.
7 Provide food and beverage services to guests in the order of Western dishes.
8 Add water or wine, bread, and butter.
9 Frequently replace ashtrays or plates with leftover food and unused tableware.
10 Ask guests if they are satisfied with the quality of the main course.
11 When the guests have finished eating, clear all the plates from the table, along with the remaining food and used cutlery, use a clean napkin to sweep the crumbs from the table onto a plate, and Remove condiments from the table and suggest dessert wine or other types of drinks to guests.
12 Suggest desserts and take note of orders.
13 Serve desserts, coffee or water.
14 Ask the guest if they need anything else.
15 The guest checks out and hands over the bill.
16 Farewell words: "Goodbye, welcome to visit again."