What to do with a hundred in a restaurant? What to do with a hundred restaurant service jobs

After expressing the guest with a friendly attitude, persuade and remind the guest in tactful language to make the guest abide by the rules of the restaurant and avoid arguing with the guest. 2.What should I do when a guest who is in a bad mood goes to the restaurant to eat?

It is necessary to be kind, patient and thoughtful, pay attention to concise language, try to meet the requirements of guests, and the service operation should be fast and decent. 3.What should I do when I am in a bad mood during the service?

No matter what the situation, you should forget your personal affairs, put your spirit into your work, and always ask yourself whether you have achieved a smile on your face in the service and whether you have left a pleasant impression on your customers. 4.What should the waiter do if the disabled person eats during the meal?

Try to make it as convenient as possible for them, and don't feel strange and look at them strangely. 5.The restaurant is full, and there are only seats reserved for the tour group, what if the guests want to sit?

It is polite to tell guests that these seats are reserved for tour groups, and if you are going to eat, please wait a while and do your best to find a seat for your guests. If you are in a hurry, you can give them an order first, and if there are no seats available in the restaurant, please register and wait outside the restaurant. 6.

What should I do if I see a guest entering the restaurant? Greet guests with a smile, greet them with honorifics first, and ask for the number of people, and then recommend a suitable table to the guests according to the number of people, and pull chairs to give up seats. 7.

What should I do if I encounter a guest with a small child? Prepare a baby chair for your child immediately and as soon as possibleThe restaurant is closing, but what if the guests want to eat at the restaurant?

You should take the initiative to take the guests to sit on the table away from the kitchen, introduce the simple and fast dishes, and serve them by special personnel. 13.What should I do if the restaurant is full and there are still guests who want to eat in the restaurant?

The restaurant should have a waiting area for guests, and the greeter should register the waiting guests. And apologize in a kind manner. Greet guests to sit down and wait for their meal.

14.What should I do if a guest suddenly feels sick and unwell during the meal? Immediately notify the leader, that is, call ** to notify the doctor in the medical room to diagnose.

At the same time, it is necessary to keep the scene and wait for laboratory testing. 15.What to do if you find a guest damaging a restaurant item?

Clean up the debris immediately and ask if the guest is injured. And after the guests have finished eating, appropriate compensation will be made according to the regulations. 22.

What should I do if the customer asks to pay RMB for the variety of foreign exchange payment? Before the variety, the waiter should inform the guest in advance, and should patiently explain it to the guest, and take the initiative to introduce similar varieties of RMB for the guest's reference. 23.

What should I do if a guest takes the restaurant's utensils without permission? It should be reported to the squad leader immediately, and the squad leader will politely explain to the guests, explain to the guests, and make the guests consciously return. 24.

What should I do if I find a guest drinking tea from a hand washing cup?

Cash consumption, eat 100 get 100 free, which means that you paid 100 yuan to a 100 yuan coupon at checkout, and this 100 coupon can be a hundred or two 50 coupons, you can limit the use of one at a time or no limit.

I'm going to go tomorrow, what should I do now? I work with relatives, and there are pros and cons. The good is getting to know each other, and the disadvantage is that it's inconvenient!

The inconvenience of wages, the inconvenience of holidays, and the inconvenience of face! If the work is too easy, it will also cause you to be inconvenient in the future!

If you want to completely change the situation, you must be able to be independent and leave your relatives.

It's not good to help relatives, I'd rather help others.

You can tell your relatives that you don't have time, or that you're not feeling well.

It depends on the nature of the hotel you are. And how about the business status. If it is a particular Chinese food, there must be a special waiter in charge of each table, and the staffing of each table must be more.

This still has to be seen according to the operation of the hotel, there are generally not many leaders and the front desk, one or two leaders, the kind of front desk that accepts reservations or solid cashiers, generally arranged 3-4 people. The restaurant generally has two shifts, sitting on five days off and two days off, you look at the rows, and the kitchen depends on the business. Chefs, catering, and more.

Two receptions, three receptionists, 30 waiters, 15 chefs. Three shifts, a total of 60 people. This is just my suggestion, and I hope you will smile a lot. Look at the business, if it doesn't work, you can only try it yourself, the more experience, the better. Hope you hold on!

One cashier, one foreman, two food deliverers, four waiters, four cooks, two side dish workers, and one dishwasher, one shift and two shifts. The foreman, a food delivery, two waiters, two cooks, and a side dish worker go to work at eight o'clock in the morning and eat at one o'clock in the afternoon, eat and rest, go to work at five o'clock, and leave work at ten o'clock in the evening. (deducting one hour of dinner at night) for a total of 9 hours, cashier, one food servant, two waiters, two cooks, and one side dish worker, working from 11 o'clock at noon to 10 o'clock at night.

Deduction of one hour of dinner in the evening) for a total of 9 hours. Before 11 o'clock, the guests eat, and the foreman or the hostess collects the money instead. The morning shift is responsible for cleaning and tidying up the tables, and the evening shift is responsible for collecting the stalls and sorting the tables.

Dishwashers can be temporary workers, and it is okay to come in at noon and evening.

There are 2 front desks, 2 receptionists, 6 waiters, and 9 cooks.

It is estimated that you only have a store of more than 400 square meters.

I have experience in business, and I said that it is not suitable for electrical appliances.

The reason is very simple, the cost is too high, and now the restaurant is full of waiters cleaning the bar, and they do not have enough knowledge and responsibility for equipment maintenance.

For restaurants, cleaning up is relatively simple.

The floor is swept clean.

Prepare two mops (one dry and one wet), a bucket of hot water with dish soap (don't use laundry detergent) it is best to mop it three times, and you can't bear to let your employees get tired twice.

If you do it three times, the first time you wet mop, the second time you collect water, the third time you dry the mop twice, the first time you wet mop it, the second time you dry it all way, the restaurant has an electric fan bar, open it up and blow it, and it will dry quickly.

There are no electrical appliances, but there is a kind of floor mop, that is, the mopping head is the kind of high-density sponge, which is very easy to use, it dries quickly after wiping, and it is clean to wipe, and it is very convenient to squeeze water, just pull it. Try it, you'll be satisfied. It's sold in supermarkets.

The easiest way to do this is to sprinkle a little floor cleaner on an area where there is oil and water, and then drag it through with a dry fiber scouring pad to clean it. If you don't do it once, you can drag it a few more times. It is not necessary to use a mopping machine for cleaning on a very large scale. It's too wasteful.

I've seen the mop you want in I Love Invention.

I don't know if I can buy it on the market.

You go to other stores and see how they get it.

Or maybe your restaurant is not well designed.

These are based on your customer flow, you have to count the customer flow to calculate the chef, side dishes, cut vegetables, serve dishes, miscellaneous dishes, wash dishes each, there is no formula for this matter only according to the actual situation to adjust.

It's just a small restaurant, depending on the location of your store and what type of store it is, normally you can hire 1 chef, an apprentice, 2 services, you yourself is the cashier, open a few days to see that there are fewer people at different times, you can adjust the personnel appropriately, and you can also hire hourly workers during busy hours.