What should I pay attention to in catering services? What to pay attention to as a restaurant waiter

Hygiene, appetite, quiet, unique.

To do the service industry, the most important thing is to smile.

1. Attitude is the most important, ignore the phrase "the customer is God", be yourself, smile, not humble or arrogant, apologize seriously and get forgiveness for mistakes. Smile if you didn't do anything wrong, let him argue, make sure you don't have a seizure, and protect yourself. Others and superiors reflect processing.

2. The appearance of the restaurant waiter is very important, to ensure that he is dressed appropriately and has no peculiar smell on his body and mouth.

3. Always remind yourself not to be complained about because your tone and attitude are too casual, so that customers feel that your language is respectful, and there will be basically no problems.

4. Be patient, it will be chaotic when you are busy, take your time.

5. Do the "four diligence": eye diligence, mouth diligence, hand diligence, and leg diligence.

6. Achieve "three light and one fast": light operation, light talking, light walking, fast action and fast service.

7. Look at the customer's dining situation, and take the initiative to ask, "Mr. Xiaoliangyan, do you want to add some rice?" ”

8. Whether the water in the water cup on the stand is sufficient, and if it is insufficient, add water in time and politely say, "Hello, excuse me, can I add some water for you?" If the guest has help, remember to say "thank you".

9. The ashtray on the stand, if there are more than three cigarette butts, must be replaced, or there are toothpicks, sugar packets, milk grains, etc. in it, you should politely say "Hello, can you replace the ashtray?"

10. Look at the tea (such as kettle, tea brewer or cup of tea) drunk by the guests at the table, if the water is insufficient, you should add water in time, and you should say, "Excuse me, can you add some boiling water?" ”

11. If the countertop is not very clean, if there is soot and food residues, you should take the initiative to say "Hello, can you help you clean up a ** surface?" ”

12. Pay attention to the dining situation of the guests, if the guests have run out or are picking their teeth, and the socks are rotten, they should take the initiative to say, "Hello, do you want to help you withdraw first?" Hello, can you withdraw it? ”

Special attention is paid to polite language here, and it is necessary to ask for words first, and thank you for not leaving your mouth. And pay attention to the cooperation with various gestures should meet the operating standards.

A taboo to listen to this is the taboo of the restaurant waiter, the guest in the conversation, do not observe, do not peep, do not interject is the professional ethics that the waiter should have, if the waiter has an urgent matter with the guest to discuss, can not rashly interrupt the guest's conversation, it is best to take the time to the side, to show the method of the eye, and wait for the guest to realize, and then come forward to say: "Sorry, disturb your conversation." And then say what you have to say.

Second, when receiving some strangely dressed guests, the waiter should not stare at the product for a long time, because these actions are easy to make the guests unhappy. Three taboos to snicker at guests In the party and conversation, in addition to mentioning the best service, the waiter should pay attention not to snicker at will, not to talk to each other, and not to evaluate the guests' discussions, so as not to cause undue friction. Four taboos of colloquialismSome waiters lack language skills and the cultivation of their own qualities, and intentionally or unintentionally hurt the guests or cause some unpleasant things to happen at work, such as:

Do you want rice? This kind of language that asks guests to order food makes people sound unpleasant and uncomfortable. In addition, when the waiter introduces the table to the guests, the word "single room" is also a taboo word, because "single room" refers to the room of the critically ill in the hospital, and the room for the important prisoner and the serious offender in the prison, so it is better to use the "private seat" instead of the "single room".

If individual customers greet the waiter with uncivilized language such as "hey" and "hey", the waiter should not be cold or impatient with the customer because of his impoliteness, on the contrary, we should make the guest aware of his rudeness through active and enthusiastic service. If you're busy, you can say, "Wait a moment, I'll be right there." ”

Summary. First of all, we must thank everyone for their efforts and achieved good benefits, and secondly, we must analyze the market, especially those dishes that have characteristics and potential recently. Third, it is necessary to resolutely implement the policy of more work and more rewards.

The first is hygiene, to be clean and tidy, the second is service, to smile service, to see guests to say hello, that is, three light, walk lightly, talk lightly, unbridled service, the third is the dishes, improve the level of personal skills and slag fighting, so that the dishes are unified, to ensure the quality of the dishes, so that the guests have zero complaints such as hail.

First of all, we must thank everyone for their efforts and achieved good benefits, and secondly, we must analyze the market, especially those dishes that have characteristics and potential recently. The third draft is to resolutely implement the policy of more labor.