How is the customer drunk restaurant served?

If the customer has such a drunken performance in the restaurant, in fact. You should learn to read words and colors. Remind customers appropriately.

Then it can be based on. Identity card. Or is it.

Make a connection. to avoid accidents for customers. If the customer has such a drunken performance in the restaurant, in fact.

You should learn to read words and colors. Remind customers appropriately. Then it can be based on.

Identity card. Or is it. Make a connection.

to avoid accidents for customers. If the customer has such a drunken performance in the restaurant, in fact. You should learn to read words and colors.

Remind customers appropriately. Then it can be based on. Identity card.

Or is it. Make a connection. to avoid accidents for customers.

If the customer has such a drunken performance in the restaurant, in fact. You should learn to read words and colors. Remind customers appropriately.

Then it can be based on. Identity card. Or is it.

Make a connection. to avoid accidents for customers. If the customer has such a drunken performance in the restaurant, in fact.

You should learn to read words and colors. Remind customers appropriately. Then it can be based on.

Identity card. Or is it. Make a connection.

to avoid accidents for customers.

They can be taken care of by their peers, and the restaurant can provide assistance within their capabilities; If there is only one customer, who can provide relatives and friends**, he can call his relatives and friends**, if he cannot provide relatives and friends**, he can call the police, and before that, provide necessary care. They can be taken care of by their peers, and the restaurant can provide assistance within their capabilities; If there is only one customer, who can provide relatives and friends**, he can call his relatives and friends**, if he cannot provide relatives and friends**, he can call the police, and before that, provide necessary care.

Guests who are drunk can be broadly divided into several types:

1. General drunk guests.

Generally, drunk guests may not be very conscious, but their emotional state is relatively stable and their mobility is relatively good. For such a customer, the waiter should immediately bring a hot towel to the customer as soon as he walks into the lobby. However, it should be noted that do not use regular towels, but use disposable hot towels, so that they are popular with guests.

You can also ask customers if they need decanter tea, a ride-hailing service, or help connecting friends and family.

2. Heavily intoxicated guests.

If the customer is seriously drunk, his consciousness is not very clear, and he has lost a certain degree of mobility, at this time, he must assist the customer's companion to take care of him and protect his personal safety. Pay attention to keep the attraction of drunk guests unobstructed, otherwise drunk guests are prone to vomit blocking breathing when vomiting occurs, which will threaten the lives of guests.

Then cooperate with a companion to escort a taxi, and if there is no companion to contact relatives and friends to take them home, serious assistance will be sent to the hospital.

If a drunk customer is accompanied by a companion, the restaurant can take care of them and the restaurant will provide assistance to the best of its ability; If there is only one customer, who can provide relatives and friends**, he can call his relatives and friends**, if he cannot provide relatives and friends**, he can call the police, and before that, provide necessary care.

The customer drunk restaurant serves like this: first, find a substitute driver and let the substitute driver send the customer home, and second, take out the customer's mobile phone, find his family, and ask them to pick up the customer back.

Customers get drunk in the restaurant. Restaurants have an obligation to take care of the safety of their customers. If there is someone to accompani. Tips for accompanying people. If there is no one, he should call ** and call his relatives and friends to take her away and keep her safe.

If the guest drinks too much and gets drunk, the restaurant supervisor will come to the scene within 2 minutes to silence the guest, advise and help the guest to leave the restaurant, and help the guest sober up without affecting the meal of other guests. Service for drunken guests: arrange guests in a more remote and quiet location; Alcoholic beverages are no longer served to guests; Offering guests drinks that help with hangover; Prepare towels, toilet paper, hot tea and plastic bags in case guests vomit.

The customer is drunk, the restaurant generally has no service, and the customer will leave the restaurant on their own.

The customer's drunken restaurant should contact the customer's family in time to take him home, or you can ask the customer's home address to send him back.

If there is a companion, persuade the companion to take the drunk customer away; If there is only one person, he is conscious and asks him to call relatives and friends to pick him up, or help him take a taxi; A person, unconscious, lifts aside and waits for him to wake up.

1. Arrange guests in a more remote and quiet location; 2. No longer provide alcoholic beverages to guests; 3. Provide guests with drinks that help relieve hangover; 4. Prepare towels, toilet paper, hot tea and plastic bags to prevent guests from vomiting.

1) If you notice signs of intoxication, you should try to reduce or stop drinking.

2) If the guest is drunk and vomiting, he should take the initiative to send a towel and strong tea or send a hangover drink according to the guest's opinion.

3) Help drunk guest companions to get guests on the bus to prevent guests from injuring themselves or others.

4) Clean up the vomit in time, and claim according to the carpet defacement (etc.).

5) Ask the guest to pay or sign the bill in time, if you are not sober, you should explain to your companion that it should be done as soon as possible.

It depends on the degree of drunkenness. 1. Someone is sober, assist the sober customer to settle the bill, and send the drunk out of the door to complete the task. 2 were all drunk, but they still had a certain awareness, and went out to help call a taxi and let the taxi take them home.

3. If you are unconscious, use the customer's ** to notify their family members to pick up the person.

Hello friends, it is very common for customers to get drunk in restaurants, and most of them are helped by the companions of the same wine table to send the drunk customer to his home, or to the taxi, and there is a taxi for him to return to the designated place, or call the customer's ** to find his friend to pick him up.

It is true that drunk customers have companions who can be taken care of by their peers, and the restaurant provides help within its ability;

There is only one person who can provide relatives and friends**, you can call** to his relatives and friends, and if you can't provide relatives and friends**, you can call the police, and before that, you must provide necessary care.

I think you need to control your emotions first, and it's better not to let your emotions be influenced by customers.

As a person in the service industry, our waiters do encounter various emotional problems, especially when customers are messing around, and some customers will even abuse the waiters for no reason because of personal problems. This kind of behavior is very unqualified, but it is better for the waiter not to be familiar with such customers, and the waiter needs to adjust his mentality as much as possible and solve the problem in a rational way.

Waiters first need to control their emotions.

Because the waiter himself is working, no matter how the customer treats him, the waiter first needs to have a certain degree of professionalism. Even if the wrong party is not their own, the waiter needs to control their emotions as much as possible and never hurt themselves because of the actions of others. As a waiter, if the waiter and the customer are abusive to each other, even if the waiter himself is not in trouble, this behavior will make the waiter feel bad.

Waiters can ask for help from the leaders around them.

When the customer insults the waiter for no reason, the waiter can take the initiative to seek help from the leader around him and report the situation to the leader. For the leader, because the leader has seen this situation many times, the leader will use the right way to resolve the relevant disputes, and the waiter's behavior will not have such an impact on the business of the entire restaurant.

It is not necessary for the waiter to give the customer general knowledge.

To some extent, all walks of life will have their own difficulties, and we will also encounter those who deliberately make things difficult for us in the process of work. When we meet such people, we need to try not to let the behavior of these people affect our mood, and there is no need to be like such people. When others behave in a low-quality manner, if we reply to them in a high-quality way, they will naturally know how hateful their behavior is.

Help with hangover first and notify their family members to pick them up.

The waiter in the restaurant pours wine to the customer, and there are too many etiquettes to pay attention to, the first thing to pay attention to is, is it white wine or red wine? If it is liquor, it is generally 2 3 in a glass. If it is red wine, the guest uses a special red wine glass, and the wine is poured no more than 80ml at a time, and it is advisable to submerge the bottom of the wine glass for about three centimeters.

When the waiter pours the wine, the flask should be lowered appropriately and close to the wine glass, so that the flask and the glass do not make a touching sound, and the wine should not be spilled.

When the waiter pours the wine, it is also to understand the real needs of the guests, know how to observe words and looks, and the general guests will be polite, will knock on the table and shout how much to stop pouring wine, and serve according to the requirements of the guests.

There are 3 types of liquor, red wine, white wine, and beer. Each of the three types of sake has its own special method of pouring.

1.Red wine: pour only 3 minutes full (red wine is decanted in the decanter in advance) Pay attention to the order of the guest of honor and the label facing.

2.White wine: Pour only 7 minutes full (the kind of small cup for the exclusive use of liquor) 3Beer: Pour only 7 minutes full (when pouring, you should also look at the customer's face first, sometimes he does not drink, he will cover the mouth of the cup with his hand) When pouring beer, the trademark is facing himself, and his hand is held one-third of the bottle.