It's all the same anyway. This is just what I'm talking about. I hope I can be satisfied. 1. Before business: 1, go to work on time, pack up your gfd, and prepare tools (pens, lighters, bottle openers, wine lists) needed for work. 2. 7:00-7: 10 Take part in the regular meeting before class to call the roll. Time: content of the regular meeting before class: hand in the work diary. The day before yesterday, we will announce the results of illegal handling, assign work and arrange work tasks on the same day, announce the cleanliness of products produced on the same day, and check employees' gfd and business appliances from 3: 00 to 8: 30. Preparation time before taking up the post: a. Go to the KTV private room where you are responsible before 8: 00, put the microphone on the microphone line, and check whether the sound and TV are normal; Check whether the computer works normally; Whether it can be operated by computer remote control; Then put the microphone and remote control back in place. B, check whether other facilities in the room are normal. C, check the room table, indoor, health is in line with the company's health standards, business supplies are fully prepared. If you find any problems, report to the room manager. (If the supervisor is absent, report to the manager for coordination. ) 2. During business hours: welcome time: 8: 30- 10: 00 △ Stand at the door of your own hall at the standard posture: 1 and 8: 30, welcome with your head up, smiling and hands behind your back. 2. When the guests arrive and feel their eyes meet the guests at a distance of1.5m-2m, salute the guests according to the standard of "Good evening and welcome". △ When the guests come: 1. Welcome the guests politely and warmly. While using polite language, bow 35 degrees, "come in" and make an invitation gesture. 2. Quickly open the room door, invite the guests to sit down, and then gently close the door. After the guests are seated, the service will start 3 minutes before the start. Hang clothes for guests, move stools, etc. ) △ After the guests arrive: 1. After the guests entered the room and took their seats, they tapped on the door, stood by the TV, bowed and smiled to introduce themselves, and gave a welcome speech: "Good evening, welcome! I'm a room attendant. I'm glad to serve you! " 2. Pour the welcome tea for the guests, and bring the tea to the guests in a half-kneeling position. When you take a cup, you can't take a third of the cup, only a third of the cup. Hold one-third of the cup with your thumb, forefinger and middle finger, and use the little finger as the supporting point of the desktop. When serving tea, you should handle it gently, put it down gently and make a gesture to ask for tea. 3. Inform the switchboard to turn on and ask the guests whether to watch TV or listen to music. Then adjust the TV, computer and power amplifier according to the requirements of the guests (the effect device is turned on), adjust the lights to a soft state, and adjust the music to the best effect. 4. Bring the fruits and snacks to the table, and open the plastic wrap of fruits to signal the guests to eat. △ Order drinks and food for guests: 1. Pass the wine card to the guest with both hands on the standard of half kneeling, and use it at the same time: "Good evening! This is our company's wine card. Would you please have a look at what wine to order tonight? " 2. Actively promote and introduce the company's drinks and snacks. Introduce the company's wines with high-priced and high-priced wines, and then promote them according to the requirements of guests. For example, when guests order foreign wine, they should introduce it quickly and accurately with XXX foreign wine. After the guests order the wine, they should ask whether it is mixed or pure, and whether they want to add a few cans of 7-up. When the guests finish ordering drinks, they should repeat the drinks they ordered. And ask the guests if they need exquisite snacks and drinks. Then enter the name and quantity into the computer. Exit the hall politely: "please wait a moment and bring it to you right away." Stand at the door and wait for the arrival of the goods. Every time I enter the room, I have to knock on the door three times (one light and two heavy) and politely say, "Excuse me, I'm sorry! Thank you for waiting. " And according to the standard semi-kneeling posture, guests must be invited to check the wine before opening, mixing and tasting. When you put on anything, you should make a gesture of invitation (five fingers pointing at the object together), be polite to others and enjoy your meal. △ Midway service: 1. During the midway service, it is necessary to constantly clean the countertop and floor sanitation, order songs, add wine, help guests put wine, cigarettes and other items back in place, take the cups of guests who have been away for a long time to the workbench, send them to the bathroom for cleaning, and prepare an appropriate amount of motorized cups in time to meet the needs of new guests. Young master (waiter) must cooperate closely with Miss DJ when serving food to promote drinks and food for the company. Always pay attention to the guest's eating degree and room movements. Do four diligence (eye diligence, hand diligence, mouth diligence, leg diligence), accurately judge the requirements of guests, and answer questions and be responsive. See if there is rubbish on the DJ's right hand side every time he enters the room. You can serve, clean, collect and send the guests in time, and you can enjoy our polite and high-quality service while having fun. 3. Remind the guests at any time how much they have spent and how much they need. When every new guest or manager enters the room, he should get up to give a welcome speech and pour wine. When every guest leaves, he should get up and see him off. 5, the guest pays the bill: when the guest orders, he should ask the guest what else he wants first. In the case of insufficient consumption, remind guests to order enough consumption and introduce items that can be packed and taken away. Inform the supervisor at any time, and pay in cash before taking it. (When the guest checks out, use the corner of his eye to check whether all items and facilities in the hall are damaged or missing. 6. When the guests get up and leave, remind them to bring their belongings and send greetings, "Thank you for coming, please take care, and welcome to visit next time!" 7. After the guest leaves, clean the room in time, and then call the service desk to report the vacancy. Stand in the room and wait for the second batch of guests or fill out the work report. 3. After business: 1. Do a good job in cleaning the room (cups, small handles, wine glasses and other sundries) and put the hall facilities (power amplifier, computer, etc.). ) in place, and turn off all power and water switches. Put the microphone and remote controller back in the main control room, and open the door to dispel the odor. 2. Ask the supervisor to check the room sanitation or facilities. 3. Have regular meetings after work to listen to the supervisor's summary of the day's work. Supplement to the Respondent 2009-06- 17 16:26 (V) Matters needing attention in KTV service 1. When serving food, we should remember the principle that women give priority to Yu Xiansheng and the elderly give priority to young people. 2. When receiving the products sent by the courier, check whether the products are correct. If the products are frozen, prepare coasters. When you meet a guest, you should say "sorry" before serving drinks. Remind guests to pay attention to avoid accidents. After the product is finished, they should say to the guests according to the specification, "Please enjoy your meal." And then walk backwards. 4. Kneel on one knee when serving, which is convenient for serving. When the product is taken out of the tray, it should face the side of the guest, and the left hand should move outward accordingly to keep the tray parallel and balanced. Pay attention to the occasion when loading products. If the guest is singing, don't block the guest's view. 5. Pay attention to changing the small handle in time and help the guests to add drinks at any time. With the consent of the guests, take away the empty fruit bowls, unused wine glasses and bottles and clean up the sundries on the table in time to keep the table clean. 6. Whether serving food for guests or cleaning the countertop, trays must be used. 7. If the product needs ingredients and sauces, it should be provided with food. 8. When you complete the order, you must repeat the order to prevent and reduce mistakes. 9. If an employee leaves his job because of something, he must inform his colleagues or superiors and ask for assistance to avoid a "vacuum" phenomenon. 10, when serving food, you should pay attention to your eyes, hands, legs and mouth. At the same time, you should pay attention to your mouth, paper towels, cigarettes and lighters. Thank you for coming. 1 1. When preparing foreign wine, whether it is strong or weak, you should ask the guests for advice. 12. If guests change seats, they should provide cup delivery service in time. 13. When serving beer, after pouring a round of wine, 5-6 bottles should be served in the big room, 2-3 bottles in the middle room and 1-2 bottles in the small room. Find the corresponding position and put it away for the next round of pouring. 14, when the guest has 2-3 drinks left, ask if the guest needs to add drinks in time. 15, trays are not allowed to go on stage at any time. 16, the product should be delivered from the guest's right. If there are many people in the room, we should be flexible according to the actual situation. When delivering products, we should follow the principle of low cup before high cup, hot cup before freezing. If there is a coaster, put it down first, then hold the lower end of the cup with your right hand and gently put it on the stage to avoid collision. At the same time, quote the product name to avoid mistakes. 17. After you get up from the product, you should say to the guests according to the specifications, "Please enjoy your meal." And then walk backwards. 18. When making payment, the supervisor should pay attention to counterfeit and broken banknotes. If in doubt, he can politely ask the guest, "sir/madam, can you change it?" Fourth, KTV service preparation before business and finishing skills after business: (1)KTV service preparation skills before business ① Punch the card on time or swipe the card by computer (fingerprint) ② Wear your work uniform, tidy up your gfd ③ Prepare work tools (pen, lighter, bottle opener, wine list) ④ Arrive at the designated place on time. 2009-06- 17 16:26 A was added to the regular meeting before starting work. Before taking up the post, ① the manager and supervisor arranged the work of the day ② stated the mistakes in the work and guided the correct methods. Praise good people and deeds, etc. (3) Recite polite expressions, call for company spirit slogans, and encourage and call for love. B. After taking up the post, ① prepare all items in the hall (cups, cigarette cups, colored cups, bar towels, candles, etc.). (2) do all the sanitation in the hall (carpets, sofas, countertops, electrical appliances, toilets, walls, fire-fighting equipment, plants, etc.). ), especially in dead corners and under sofas. ③ Table setting (according to the table setting standard stipulated by the company). (4) Check whether the speaker equipment in the hall is normal (if not, notify the general controller for maintenance). ⑤ Check whether the computer song ordering system and Internet access system are normal. (If there is any abnormality, notify the computer room personnel for maintenance) ⑥ Check whether the fixed property in the hall is in good condition, missing or damaged. ⑦ Keep the indoor air fresh and odorless, and light the aromatherapy lamp for indoor aromatherapy 10-20 minutes. ⑧ Adjust the lighting to the best brightness, and adjust the air conditioning temperature to an appropriate level. General (18℃-22℃). Pet-name ruby standard standing posture, waiting for the arrival of the guests. (2) Closing skills after opening; 2)KTV service: ① After the guests leave, turn off the speakers and electrical equipment in the hall first; (2) Check whether there are burning cigarette butts on the ground and carpet, and eliminate them in time. (3) Check whether there are any items left by guests in the room, and if there are, hand them over to the manager. (4) Check whether the appliances, equipment, facilities and other items are damaged. ⑤ Put out the burning oil lamp or candle on the table in time to increase revenue and reduce expenditure. ⑥ If a guest finishes the rest of the drinks, he should leave the order immediately, ask the supervisor to sign for confirmation, and report it to the cashier and the bar for confiscation. ⑦ Clean all the cups, handles and other sundries on the countertop. Put it in a cup basket and send it to the washing room. ⑧ Wash wine stains, oil stains and candle oil. Put it on a clean table. Pet-name ruby clean ground paper towels, sundry, etc. If there is chewing gum or the guest vomits, notify the personal assistant to clean and wash. Attending after cleaning the bathroom in the hall, wipe the towels and rags and hang them on the edge of the table. Convenient for use the next day. ⑾ Turn off the lights, air conditioner and all power supplies. Put the microphone and remote control back in main control room.