What a waiter needs to pay attention to

The high-class ones may be like the one upstairs, I feel like the waiter is there when you don't exist and you need it. Say what should be said, do what should be done, don't say what you don't change, don't do what you shouldn't do, keep it simple.

1. Attitude

Attitude is the most important, smiling, neither humble nor arrogant, do a good job, there is a sentence "the customer is God", this sentence does not have to be too serious, you are right to insist on your own, do wrong seriously apologize and get forgiveness. 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. Instrument

The appearance of the waiter in the restaurant is very important, to ensure that he is dressed properly, and there is no peculiar smell on the body and in the mouth, which is a must to be a waiter, customers enter the store, the first thing they think about is what to eat, what is the environment here, and then the second is to contact the waiter, if the waiter even has a poor appearance, then the customer impression will be poor.

3. Four diligences

Eyes, mouth, hands, legs. For example, if the customer is carrying a heavy object, you need to come forward and ask if you need help, if the customer needs help, you have to help the customer take it to the place he wants to bring, if the customer does not need it, you should also remind the customer to take care of their things so as not to lose them. In this way, the customer will be grateful.

4. Service

Speak Mandarin; Warm but not attentive to guests; Be courteous and thoughtful; Replace napkins or cutlery on the ground for guests in a timely manner; If the problem is found, solve it in time, and report to the superior immediately if it cannot be solved.

Waiter Job Responsibilities

1. Tidy up your appearance, put on light makeup, arrive on time, do not be late or leave early, obey the leadership and command of the restaurant foreman, and complete the work tasks seriously and quickly.

2. Understand the number of diners and time before going to work, understand whether there are other special requirements for banquet guests, and do a good job of personalized service.

3. Before the official opening of the meal, carefully do a good job in the hygiene of tables, chairs, and restaurants according to the foreman's arrangement, lay out the table in the restaurant, and prepare various supplies to ensure normal business use.

4. Stand at the specified time, smile naturally on your face, and greet guests with a full mental outlook.

5. Arrange guests to sit in a timely manner, add or remove seats according to the number of people, take the initiative to pull the chair (put the clothes first) and take the initiative to introduce the characteristics and business nature of the store.

6. In the service room, please thank you at the beginning of the word, use polite language and smile at any time, ask for tea, pour tea, send towels for guests in a timely manner, introduce the way to order, consult guests for drinks and report the name and **.

1.Refusal to take personal responsibility. When it comes to responsibility, people have two patterns of behavior:

One is practice-oriented, and the other is justification-oriented. A practitioner is a person who dares to take responsibility; A person who is a heavy defender always likes to defend when he encounters something, and he is a kind of person who shifts responsibility. Refusing to take personal responsibility is an easy mistake for foremen.

2.Doesn't listen to employees. Some foremen think they are clever and often don't listen to the suggestions of employees, especially for those employees who can't grasp the key points when they speak, and they are upset when they see him giving advice; Some people are narrow-minded, and they give opinions to employees who don't have similar feelings, and they will immediately interrupt after listening to a little, so that the other party can't get off the stage.

3.Criticize and accuse in public. When employees make mistakes at work, do not criticize and blame them in public.

This will only make things worse and even hurt employees' self-esteem, causing them to be in a bad mood or rebellious mood or behavior. The foreman should never lose his temper when criticizing, as the consequence of this is that the foreman will lose his authority in front of the staff and create a sense of preconception against him.

4.Love sarcasm. Some foremen use the method of ridicule to talk to employees, and ridicule and sarcasm an employee in front of other employees, which will make employees lose face and damage their self-esteem.

Surveys have shown that employees say they don't have a good impression of a vulgar talker. This is not just a moral issue, and it cannot be solved in this language. "Do not do unto others as you would have them do unto you.

If customer service is like this, is there any difference in treating employees?

5.Poor communication and coordination. Perhaps the most difficult part of a foreman's day-to-day work is communication.

Communication and coordination is an important task in the process of foreman supervision, in addition to paying attention to the internal coordination of the team, but also good at coordination with other teams, departments and superiors. Those foremen who only care about their own work and do not pay attention to mobilizing the enthusiasm of all parties, even if they work hard and tired, they often only end up in an embarrassing situation of half the effort.

6.Be a law onto oneself. Due to the fact that catering enterprises are relatively early and use more foreign management systems and methods, there are more "command" commands and less "discussion" management.

Some foremen believe that a successful manager needs to use a strong hand. The foreman issues orders, and the employee cannot carry out the order when in doubt. In fact, this can strain relationships, make foremen feel lonely, and employees don't feel a sense of belonging to their work.

A foreman should be a "waiter's waiter" at work, not a "senior official who crushes people to death". Once you do this, you will find that instead of diminishing your prestige and dignity, you will win the hearts and minds of more employees.

7.Do not know how to use authority. Many foremen do not get the respect and trust of employees because they do not know how to use their rights, so that employees do not like their foremen to be weak, but do not speak when they should speak, and give other departments the opportunity to speak strongly.

8.Not good at motivating deployments. The foreman should be good at motivating, encouraging and praising employees. Under.

A few words should be the common language of the foreman: well done; Progress is fast; That's right; You are very capable;

It is forbidden to stand in a lazy posture in service occasions, not see a little smile on the face, yawn, pick out the ears, pick the nose, speak uncontrollably, or use uncivilized language, which makes people feel uncomfortable.

Don't stand too casually and lazily in the service situation, such as probing your neck, slumping your waist, shrugging your shoulders, shaking your legs and other actions will damage your image.

Do not hold your head in your hands in the service setting. The original intention of this posture may be to relax, but doing so while serving is a sign of strength.

Appear. Do not fiddle with your fingers in the service setting. Fiddling with one's fingers repeatedly can give people a sense of boredom and be unacceptable.

The service staff should not greet guests with their palms downward, because such an action means changing dogs in foreign countries.

During the service, he scratched his ears, picked his ears, picked his nose, bit his nails, and scribbled on the table with his fingers in public.

You can go to some service industries to see how other people work.

1. Be polite and act reasonably.

2. Keep yourself clean and hygienic, and pay attention to your personal image;

3. Punctuality at work and a sense of time;

4. Obey the management and absolutely obey the work arrangement of the restaurant management personnel.

5. Make pre-dinner preparations according to the actual business needs, and set up other utensils on the counter.

6. Do a good job of cleaning tableware, do a good job of cleaning the restaurant, and always keep the restaurant environment and various utensils clean and tidy, so that they meet the health standards.

7. Have a deep understanding of the food and drinks in the restaurant, follow the business policy plan of the restaurant, serve customers in accordance with the prescribed standards, and do a good job in service.

8. Hospitality to new and old customers, meet the reasonable needs and requirements of customers, enthusiastically take the initiative to order food for customers, and accurately deliver the food and drinks needed by customers to the customer's table.

9. After the customer leaves, the tableware used by the customer should be cleaned up as soon as possible and the table should be rearranged.

10. When guests have comments or complaints, if they cannot be resolved, they should be reported to the management of the restaurant immediately.

11. Care for colleagues, be helpful, have cooperation and team spirit, and maximize their role in order to achieve common goals;

12. Establish good relationships with managers, colleagues and guests, and strive to maintain safe, effective and successful service.

to better keep the restaurant running.

1. It is necessary to have a good appearance and makeup, a comfortable appearance will make the guests have a sense of intimacy with the hotel, and light makeup is also the most basic courtesy, neat clothing and correct standing posture are the first steps to be a good hotel waiter.

2. Be polite, pay attention to polite language when serving guests, say more please, and care about guests as their own family, sometimes careful reminders will make guests feel very warm, such as careful steps, pay attention to hot mouth, etc.

3. Have a sense of active service, observe more, see what the guest needs, and try to do it before the guest calls you, for example, the guest's bone plate is full to change it for him, and the cup of water should be drunk to ask if it needs to be added.

4. No matter what kind of situation happens, do not run around, which will make the guests feel upset, and be calm and calm when encountering the situation, and remember to report to your leaders in time if you can't deal with it, and don't gather to discuss.

First: When serving food to guests, be careful not to spill the soup on the guests, and do not soak your fingers in the soup; When serving tea to guests, be careful not to hold your hands on the rim of the cup, which is neither hygienic nor polite; Second: try not to have disputes with guests, and you can call the foreman or lobby manager if you can't solve the problem yourself; Third:

Be careful everywhere in doing things, be cautious and cautious, try not to participate in the rights and wrongs between the waiters, don't believe what others say to you, analyze and consider more; The rest is flexible on specific events.

Watch your demeanor! Mood is also very important! Don't bring your own unhappiness to work! For a waiter, a good mood will naturally leak a smile! Let your guests always see a real smile and you've succeeded! `

Hello, no matter how much reason you put in the waiter, the waiter must first put his position in the right position, put the service in his heart, and the focus of the work is generally two: the first is to serve.

The second is sales-oriented.

I want compatibility to do it.

You can also do four diligences, namely: eye diligence (see more and observe more), hand diligence (more hands and more cleaning), mouth diligence (more communication and more greetings), and leg diligence (more movement and more action) to achieve these four points.

You can get favor thanks.