As a waiter in a restaurant, what should I do if I don t dare to talk to the customer?

If you're terribly afraid to talk to others, talk to yourself first. Let's get the whole thing done. If you talk to an object again, you might think it's silly.

But it worked. You see, you can use your hands to type what you want to say on the computer, and that's talking to everyone. Well, you can open your mouth to a glass of water, a book, and all the other things you have at hand.

Say whatever you want.

Finally, you talk to someone else. You have to work hard to overcome your inferiority complex. Wake up every morning and tell yourself in the mirror"I can communicate with people normally, and I will. "

In another restaurant, it was also during the lunch rush hour, but there was no customer in the store who didn't leave after eating for dozens of minutes! Why is that?

Because in this store, as soon as a customer's cup is empty, the staff will notice it and refill it, and the staff here clean up the table very quickly. The staff acted smartly, noticed every customer, and they took good care of the customer.

In such a store, customers will not be delayed during busy hours. In other words, customers will also have the idea of working together. Good service can also build a good relationship with customers.

Eight ways to improve the turnover rate:

1. Shortening the dining time of guests is the foundation of improving the turnover rate.

Restaurant managers should make every employee in the restaurant understand that increasing the turnover rate is about shortening the time of guests. So, every step from the moment guests enter the restaurant to the moment they leave the restaurant is just a little shorter.

It means that the dining time of the guests is shortened, and it means that the turning time is shortened. Details such as the production, serving, serving, and receiving empty plates will improve the turnover rate of the restaurant, so the employees of each department of the restaurant must do their best to improve efficiency and shorten the time within their own work scope.

2. Value-added services of restaurants - let customers be willing to wait.

The focus of hospitality and concierge is to retain guests, keep guests waiting, and avoid losing guests. In the face of fierce competition for waiting places, the value-added service of waiting for meals is the highlight. The first is to treat guests with hospitality, and the second is to add free services.

Yushuang Store now provides free tea and ice powder services; Complimentary shoe-shine service; Free newspaper and magazine reading service; Complimentary tea workshop rest service.

3. The front hall and the waiting area should make use of the time difference to cooperate.

If the restaurant wants to increase the turnover rate, the cooperation between the lobby and the outside waiting area is the key. Among them, the "time difference" is also a good method, through the contact of the intercom, when it is determined that there is a table to pay, the greeter or concierge in the waiting area will start ordering for the guests.

4. The restaurant** has a great impact on the customer's meal time.

The waiter should be tactfully persuaded.

The next table has not been arranged.

Let them finish their meal and try to settle the bill and go quickly.

But it should be said to be a little more tactful.

For example, sir, if you don't have anything else.

Guests will arrive soon next week.

In fact, there is often this situation in the hotel, I think that since people don't leave, don't drive others away, in fact, these people are your potential customers in the future, treat them well, but also for your future development, the so-called customer is God, this sentence is not just lip service, so, even if they don't go, you can't slack off.

Restaurants often encounter similar situations, a group of people drink endlessly, without any regard for the feelings of others, especially the hotel staff. You can be tactfully persuaded by the lobby manager, and when you meet a reasonable person, you will follow the advice. If you encounter someone who is arrogant and uses alcohol to go crazy, you should choose to call the police.

If there are not many people waiting at the door, it is recommended not to rush customers, and the more people sit in the store, the more people will come.

Customers tend to eat in crowded places.

This kind of thing is very difficult to do, it is impossible to rush, you can only tactfully tell the guest, if it is still impossible, let him sit

As a customer service agent or service person, facing customers and customers, many people will encounter this situation. Most of the customers and customers are still very polite and reasonable. But you will often encounter unreasonable or unreasonable people.

It's really a headache to see such people. If you ignore the scolding or fighting with him. It will appear very unqualified.

And it doesn't meet the requirements of the company or the store. If nothing is done. It seems very aggrieved, and I feel very uncomfortable.

Therefore, when the waiter is unreasonably abused by the customer, whether he should go back or not, or analyze the specific situation.

First of all, the waiter should be reasonable. It must be the customer who is vexatious and the party who makes sense. In this way, in the event of a conflict, it is necessary to keep the evidence, and you can find your responsible foreman or lobby manager as soon as possible, and they will come forward to deal with the matter.

Instead of impulsively going back and forth or standing up directly to become the opposite of him. Protect yourself.

Some time ago, there was a **, there was a female customer who tasted the beef jerky sample, and directly took the **beef jerky. After the waiter aunt on the side reminded him, he was scolded by the female customer and pushed the aunt many times. The aunt never fought back, nor did she fight back.

In this case, he should be **, he is a person with no quality. He also abused and pushed his aunt and bullied honest people. I heard that I am still a teacher, and I am sorry for this teaching and educating profession, and the students cultivated by such people are very worrying.

Afterwards, the supermarket also comforted the aunt and praised him. This approach is correct, when there is a problem, do not conflict with the customer in person, and hand it over to your own unit or leader, so that they can come forward to solve the problem, which is more secure.

If you find that the value of the food does not match the value of the food during your meal, you can consider the following steps:

1.Communicate with the waiter or manager: First, you can report the problem to the waiter or manager. Describe your experience, explain your grievances, and see if they can offer a solution, such as a refund or recooking the food.

2.Don't take your emotions out on the waiter: Even if you're feeling angry or dissatisfied, stay calm and polite and don't take your emotions out on the waiter. They.

3.Just working and trying to provide the best service possible.

This helps to improve the quality and service level of the restaurant and may help others avoid similar hail dispersal experiences.

In short, instead of getting angry, try to solve the problem by talking to the waiter or manager by digging up suspicions. If the source makes you feel like you can't handle it.

You can seek advice and help from friends or family members in this regard. Help.

Personally, I think that with the continuous improvement of the overall service awareness of the catering industry in recent years, it is difficult to say that Shoushan Shen eats in the restaurant himself, and this sense of experience and satisfaction has been continuously optimized and deepened.

For example, for some restaurants with a hot business, the number of private rooms is relatively limited, sometimes in order to obtain higher profits as much as possible, there are often clear restrictions on the use of private rooms by guests, and the requirements will force the guests to dine must consume a certain amount of money before they can use the private rooms. It's a bad experience, and in this case, I'm often less willing to choose to eat at a restaurant like this, because I have my own choice.

In fact, for the service fee, I personally think that if this restaurant can provide a different high-quality service from most other restaurants, I also recognize, but if I say that I have spent this service fee again, and did not get any obvious service, then I think that this compulsory behavior of the merchant is completely a kind of cunning. Do you have to pay extra to ask the waiter to bring you cutlery or ask the waiter to take a bottle starter to open beer?! For such a business, as long as I have experienced it once, I will definitely not go to the second time, because this kind of behavior of the merchant seems to let himself get a small benefit, but it damages his own reputation and respects himself, which is completely worth the loss.

Although the customer is God, sometimes it is necessary to adhere to the principle.

The waiter should say: Sorry, the fruit we give to the guest is different every day. If you like watermelon, we'll be sure to get it for you next time you visit!

If you don't eat watermelon, you won't want to pay. ”

Sir, you often come here to dine, and you are also a regular customer of the ruined ones that I observed. Don't embarrass me today.

If he insists on doing so, let him sit for a while and let him dry. In fact, there are very few such customers in restaurants with high consumption. Jianyi: If it is a restaurant for general consumption, it is better to pay first.