How can the Chinese waiter clean up the box quickly and cleanly after the guests leave?

As an excellent restaurant waiter, we should first send the guests out of the door, and tell the guests to pay attention to safety, and then go back to the box to move the chair away from the table (a little better), and then turn off the lights, air conditioner, water heater, and then ask the uncle to collect a **, before the uncle has time to close the table, we can put the cup, first put it away and wash it dry, and then we will collect the other tableware to wash (some are aunt wash), Wait until we finish washing the tableware to send it to the trash can with a mouth cloth on the table, and then prepare a clean tablecloth (prepared before the meal), then wipe the turntable with skills, replace it with a clean tablecloth, and then set the table (the tableware in each restaurant is different), and finally put the cup to the specification, in line with the requirements, if there is a mouth cloth and wine card, put the mouth cloth and wine card up (the table has been placed), and then it is to suction or sweep the floor, after sweeping, put the chair back in place, and then clean the toilet, and then mop the floor, mop the ground to make up for the things that have not been completed, and then close the door, go and send the garbage, tablecloth (mouth cloth) to the place where it should be sent, and it's over.

The quickest way to clean up the box is; First of all, the tablecloth should be sturdy and easy to take care of, and when the guests leave and remove the tablecloth, they will be wrapped away along with the tableware and concentrated in the dishwashing room.

Hello, after the guest leaves, tidy up the room, you can hand it over to the cleaning staff to deal with, and the staff who package it to the waiter in the form of outsourcing can tidy you up very well.

You can change the sheets, bask in the sun, and clean the hair in the house.

Generally, tidying up a room is done in order from inside to out, from left to right

How to clean quickly and cleanly:

1) Use old towels instead of dun cloth, the dun cloth mopping the floor is very heavy, easy to have back pain, and the ground will take a long time to dry. Use an old towel as a rag to wipe the floor, clean, dry quickly, save time, and use old chemical fiber materials to achieve better results.

2) Use toilet cleaner as a dredging agent: You can usually use the toilet cleaner to stuff the toilet for a while, and then flush it with water to keep the toilet smooth.

3) Clever use of 84 disinfectant: When laundry, cotton fabrics are dyed by other clothes, quickly soak the dyed clothes into the diluted 84 disinfectant, and use its decolorization to make the clothes change back to their original color.

Benefits of cleaning: Exercise, burn calories to achieve the best effect.

Mopping skills: You can use dish soap skillfully, and you can use edible vinegar in places with many stains.

Everything is about evidence, and unfortunately what you say is reasoning. A waiter is cleaning after you're gone, and cleaning doesn't mean she'll pick it up. And she also came to clean up the morning after tomorrow, which doesn't mean anything.

If this waiter doesn't admit it, you can't do anything unless there is surveillance.

Pre-meal preparation.

1.Arrive at work on time, participate in the regular meeting before the shift, and receive the work arrangement and arrangement of the meal from the manager on duty.

2.After the employee enters the post, do the hygienic positioning and set the table, if it is booked in advance, it should be set up according to the requirements.

3.Clean up the floor sanitation and indoor surface and dead corner hygiene. There is no garbage, no grease, no water traces, no cigarette butts, and no cloth wool on the ground. Clean every meal.

4.Check the countertop, the dining utensils are free of damage, water stains, oil stains, and stains to keep the countertop clean and tidy.

5.Receive disposable items in the meal, pay attention to proper storage after distribution, and put the filing code neatly.

6.Position by point.

Get ready to welcome guests. Waiter Workflow:

1.Welcome:

1.When the greeter leads the customer into the area, the waiter should smile and nod their head to say hello.

2.Pull up the chair to give way to the seat, add or subtract the tableware according to the number of customers, and hand over the menu.

A la carte: 3Open the menu, please read it, and introduce our special dishes, ** dishes, new dishes and drinks.

4.When recording the dishes and drinks ordered by customers, write down the date, table number, number of people ordered, and the name of the waiter.

5.After the customer finishes ordering, repeat the order to confirm the customer's order, and then signal the customer to serve the dish later, and remind the customer to pay attention to the items they bring with them to avoid loss before leaving.

2.Order: 6Place an order to check whether the document is consistent with the budget. If there is a problem, it will be resolved quickly.

3.In-meal service.

7.Bring the drinks and disposable chopsticks ordered by the customer to the table, ask for the customer's opinion, and open the bottle and pour it into the cup.

8.Inspect the dining situation of customers in the area under their control, replenish the needs of guests in a timely manner, tidy up the countertop, report the name of the dish, check the list of dishes, solicit customer opinions, and remove the empty tableware and utensils on the customer's table at any time.

9.When a waiter is temporarily away from the work area, be sure to greet the waiter in the neighboring area for help. Do not leave the post for a long time, and return to the work area quickly after finishing the work.

10.Inspect the floor and countertop at all times and clean them up in time to keep them clean.

11.When the customer leaves the seat, the customer is reminded to bring their belongings and give a farewell speech.

4.Close. 12.Tableware should be placed according to the file code, not large tableware stacked small tableware, front office supplies and kitchen supplies separated, the use of the prescribed desk tools to send the tableware to the dishwashing room.

13.Clean up the garbage on the countertop, wipe down the tables and chairs, and set the table in time to pick up the customers.

I won't be reluctant to give me 5 points.

1. Fifteen words: welcome, bring, pulling, handing, asking, pouring, mediating, receiving, on, attending, changing, verifying, reporting, levy, and sending.

2. Process: 1. Welcome: After the regular meeting of the service staff, stand in their own work positions according to the prescribed standard posture and prepare to greet the guests, and the greeter politely greets the guests when they are 2 meters away from themselves, "good afternoon, good evening", "welcome", "Do you have a reservation?" How many of you are there?

All restaurant service staff should greet guests politely and welcome them as soon as they see them.

2. Bring: Understand the number of guests, walk in front of the guests and keep a distance of 1 meter from the guests when taking guests, so as to avoid taking lost guests (this is the best time to introduce the restaurant's special activities and preferential activities) to the regional service staff to gesture and indicate the number of people;

3. Pull: First confirm whether the guest is satisfied with the seat, "Mr. (Miss), can you see this location box?" Then pull the chair and give way to the seat.

4. Hand: hand over hot towels, set up a table according to the number of people, non-regular meals, non-Ming stalls order and hand over recipes, (this is your menu, you take a look at it first, if necessary, please ward, waiter: (I wish you a happy meal).

5. Q: The waiter said hello and asked what kind of drink to use?

6. Pour polite water (seven teas and eight waters) and reduce the number of seats according to the number of people.

7. Introduction: Introduce the characteristics of the restaurant and help the guests to do a good job.

8. Pick-up: Take the guest's recipe, repeat it to prevent mistakes and omissions, take away the vase, enter the menu and confirm the sending.

9. Up: Take the corresponding tableware (pay attention to dry towels and toothpicks) and wine from the dishes ordered by the guests. According to the station number, go to the corresponding desk, pick up the menu body to confirm, gesture with the product name and say please use it slowly.

10. When serving the last dish of the guest, it is necessary to report that the dish has been served and do a good job in the second round of sales. (Is there anything else you need?) )

11. Diligence: add water frequently, patrol the platform frequently, and clean up frequently.

12. Change: change the bone disc frequently, change the ashtray frequently.

13. Check: Check the guest menu, check the silver code at checkout.

14: Newspaper: report the silver code, sing and pay.

15. Recruitment: Solicit the opinions of guests.

16. Send: Use polite language to express farewell to the guests

1. Arrive at the post on time, participate in the pre-shift meeting, and accept the foreman and manager to arrange and arrange the work of the meal.

2. After the employee enters the post, he should do the sanitary positioning and set the table, and if he is booked in advance, he should set the table according to the requirements.

3. Clean up the ground sanitation and indoor surface and dead corner hygiene. There is no garbage, no grease, no water traces, no cigarette butts, and no cloth wool on the ground. Clean every meal.

4. Check the countertop, the dining surface is free of damage, water traces, oil stains, and stains, and keep the countertop clean and tidy.

5. The foreman will take the disposable items in the meal, pay attention to proper storage after distribution, and put the filing code neatly.

6. Set up a post and prepare to welcome guests.

Restaurant waiters usually go to work at 90 o'clock in the morning. First of all, if it's a private room, then he has to go into the private room to clean the private room, isn't it? Then order the cutlery and see if there is any less.

And you have to memorize the menu. Be familiar. The process of making each dish.

What happens after the guests have finished their meal? Need. Scrub.

Tableware. Clean up.

When you see a customer, you should be enthusiastic, which is nothing more than serving food.

Chinese Restaurant 1Check the table, utensils hygiene. Grooming.

2.Welcome:Say hello politely with a smile:

Morning, noon, afternoon, evening} good: Drink and come. Ask guests if they have reservations; Greeting: Reception: Bring guests to the private room The waiter should wait at the door of the private room in advance to greet you.

The waiter should greet guests politely when they enter. Welcome.

3.The waiter should pull a chair in front of the guest of honor and sit down according to the number of guests.

4.The order of service begins with the guest of honor and continues from the left-hand side of the guest of honor.

5. 1.Open the cutlery 2Pour the tea from the right hand side of the guest of honor 3Hot towels are distributed from the left-hand side of the guest of honor.

6.When ordering, recommend the special dishes of our restaurant to the guests After the order is completed, the hot dishes and cold dishes ordered by the guests The name of the main dish is placed after confirmation.

Ask the guest if they want to order a drink 2Start on the right hand side of the guest of honor Pour one-third of the red wine, nine full of white wine, and eight full of beer.

8.Served by the guest of honor 1Cool first and then heat in the staple food 2When the dish is served, the name of the dish should be introduced to the guests politely, and I wish the guests a happy meal.

Ask the guest if they want to put away the extra utensils 2Change hot towels for guests 3Ask if you want to add alcohol.

10.Clean the bone tray Ashtray Replace the bone tray for the guest starting from the right hand side of the guest of honor.

11.After the guests finish the meal, they should replace the bone plate in time and send it to the fruit plate.

12.When checking out and paying, the waiter should take the bill to check with the customer whether there is any error.

Seeing that the guest is leaving, the waiter should go to the guest seat in time to pull the chair for the guest 2Remind guests to bring their belongings and send guests to the door politely: Hello: Please walk slowly Welcome to come again.

Clean the restaurant in the morning, clean the food, order and serve food when the meal is ordered, collect money, welcome and send off guests.

Hello several

Do you want to order food now?

Well, just call me when you need me.

Enjoy your meal

To be honest, there won't be any big gap in what you say, the focus is on attitude! Be sincere, kind, and the customers will be tolerant and grateful, so everyone will be happy, after all, most customers are still friendly.

Waiter: Do you mean the serving or the welcome.

Do you want my services? When you go, welcome to come back next time.

What would you like to eat... Gone don't bird him.