Training steps:

1. Standing posture, walking posture, squatting posture, end posture, stopping rotation method,

1. Standing posture: Standing posture is also called etiquette posture. The girl keeps her body straight, with her left hand on her navel, her right hand lightly holding the bones of her left fist, her shoulders spread out, and her face is smiling, revealing eight teeth. The boy's etiquette posture is to straddle, with his feet separated by a certain distance, his feet facing 45, his hands behind his back, his left hand in front, his right wrist lightly grasped and his shoulders spread out. Etiquette standing posture is also welcome standing posture, standing on the left side of the box. When informing the guests that they are coming or arriving, turn right to signal the guests to open the door, extend your right hand to the balcony door, put your fingers together, and bow your upper body 45 degrees with greetings.

2. Walking posture: The basis of walking posture is to stop the indirect method of standing at attention, keep your upper body straight, smile and swing your arms naturally. When walking, walk on the right side of the aisle. When meeting guests or leaders, stop walking, resume attention posture, stand in the middle of the left or turn right and say hello (hello! Mr. and Mrs., or so-and-so leader)

3. Squatting posture: Squatting posture is also called polite squatting posture to avoid some indecent squatting posture. Girls squat at attention, feet straight, with their left feet as the axis, and their right feet squat lower than their left feet. When standing, you also stand up and stand with your left foot as the axis. Boys stand at attention, take a small half step back with your right foot, squat down with your left foot as the axis, and stand up and stand with your left foot as the axis.

4. End posture: End posture and end support are inseparable skills, which are available to both boys and girls. The round support is standing at attention, with the right hand behind the waist, the left hand supporting and the five pointing outward. The palm of your hand sags downward, and your palm is as empty as an egg. Finger and palm are divided into six support points. When supporting at the end, the articles must be placed in a standardized way, with the weight inside being light outside, the height inside being short outside, and the right hand supporting. It's very important to do what you can. Long supports are divided into heavy supports and light supports. Great trust refers to grasping the right hand at the right handle of the long support, holding the left hand under the handle or holding the left and right hands under the left and right handles respectively. A light bracket is similar to a circular bracket. When lifting the bracket, pay special attention to the handle with the right hand and gently pull it out. Hold the tray under the left hand and pull it out.

5. Stop the rotation method: The so-called going out to meet the team, as a professionally trained person, is definitely indispensable.

Stand at attention, keep your feet together, keep your upper body upright, spread your shoulders backwards, hang your arms naturally, stick your middle finger on the seam of your pocket, keep your head straight, keep your waist straight, raise your hips and look straight ahead.

Turn left. When you hear the command, take your left foot as the axis, and at the same time tilt your body with your right foot and rotate it 90 degrees to the left. After turning around, straighten your legs, keep your upper body at attention and your right foot forward.

Turn right. When you hear the password, take your right foot as the axis. When your left foot exerts force at the same time, your body leans and rotates 90 degrees to the right. After turning around, straighten your legs, stand at attention with your upper body and your left foot forward.

Turn half of your face to the left and right as above, and the steps are the same.

Turn around. When you hear the command, take your right foot as the axis, and at the same time turn your left foot backward 180, keep your legs upright, keep your upper body at attention, and keep your left foot forward.

Two: gfd, polite language, service language and welcome language.

1. 1: gfd: Hair should be combed neatly. Boys should not cover their eyebrows in front and occupy their eyebrows in the back. They shouldn't wear ears on the left and right. They must not have beards, work numbers (worn on the left chest), neat shoes and socks, and black shoes and socks must not be shorter than trouser legs. Earrings, necklaces, bracelets or exaggerated jewelry are not allowed during office hours, and long nails are not allowed.

1.2: Girls' hair should be coiled up with a uniform hairpin or headband (mainly black), with light make-up, without too bright lipstick, wearing the specified tooling, wearing flesh-colored stockings (trousers are the same as above), black shoes, wearing a job number when wearing a skirt (on the left chest), and not wearing earrings, necklaces, bracelets or exaggerated jewelry during work hours.

1.3: Personal hygiene should be done in four ways: washing hands and bathing frequently, shaving frequently, changing clothes frequently and manicure frequently.

1.4: Personal details. No makeup, combing your hair, picking your nose, yawning, crossing your shoulders, getting together, and giving directions to guests at will.

2. Etiquette, courtesy, welcome language and service language

2. 1: Polite expressions in restaurant service are generally divided into seven crosses, namely greetings and inquiries.

Thank you, apologize, answer, bless and say goodbye. The cross is hello, please, thank you, sorry, goodbye.

2.2. Greeting voice:

Hello, sir (madam)! Welcome to XX Hotel Restaurant. Do you have a reservation?

How many people do you have? What's your reservation number/box number? This way, please)

Good afternoon and good evening. Welcome to XX Hotel Restaurant. Do you have a reservation? You are a * * *

How many people? What's your reservation number/box number? This way, please)

2.3. Negotiation language,

Hello, sir (madam), do you think it's okay to sit here?

Hello, sir (madam), here is our menu, please have a look.

Hello, sir (madam), are you ready to order?

Hello, sir (madam). Would you like something to drink here?

Hello, sir (madam), are you ready?

Hello, sir (madam), may I change this dish into a side dish for you?

Hello, sir (madam), may I take this plate for you?

Hello, sir (madam), can I change your bone flap?

3. 1: Thank you.

Thank you for your valuable comments and suggestions, and we will definitely correct them.

Thank you for coming. Please take care. Welcome to visit next time.

Thank you for your help.

Thank you for reminding me.

Thank you for your encouragement. I will do my best.

Thank you for your compliment. I will definitely work harder.

You're welcome. This is what I should do.

4. 1: Apologize

Sorry, this dish takes time. Would you please wait a little longer?

Sorry to have kept you waiting. This is your XX dish.

I'm sorry to have taken up so much of your time

Sorry, this dish has just been sold out. Do you think you can change it to something that tastes similar to this dish?

Sorry, I put your food in the wrong place.

I'm terribly sorry. Shall we make you another one?

Excuse me, please wait a moment. It will be all right soon.

I'm sorry to bother you.

5. 1: Answer sound

Ok, I'll tell the kitchen to do as you ask.

Ok, I'll go right away.

Ok, I'll arrange it right away.

Yes, I'm a waiter in a restaurant. Can I help you?

Hello, sir (madam), what can I do for you?

6. 1: Blessing sound

Please enjoy your meal.

Happy new year, happy new year.

I wish you a happy wedding.

I wish you health.

Happy birthday to you.

I wish you an early birth.

7. 1: farewell sound

Mr. (Ms.) L, please take care. Welcome to visit next time.

Thank you for coming. Please take care. Welcome to visit next time.

8. 1: Precautions for polite expressions

1. Facing the guests, smile, look at the eyes and nose triangle of the guests, hang your hands at the navel, hold your right hand at the left wrist, make a fist with your left hand slightly, and stand about one meter away from the guests. The language is clear and the movements are slight. Don't glance left and right when communicating, and don't make too many absent-minded gestures.

Three: serving process

1. Dishes are generally divided into: cold before hot, light before thick, expensive before ordinary, salty before sweet, dried before soup, and dessert (cold dishes-hot dishes (high-grade dishes, side dishes, stir-fried dishes, seasonal dishes)-staple food-dessert.

2. Pay attention to collocation when serving. For example, three cold dishes should be placed in triangles, four in Tian Zi, five in pentagons, and so on. Pay attention to cold and hot collocation when placing, and try to put meat and vegetables together. If chickens and ducks are placed in opposition, seafood should be placed in a variety of opposition, and utensils should be placed from high to high and from heavy to heavy. If there is a big fish, the head is facing the left abdomen and the tail is facing the right (if necessary, help the guests remove the fishbone). Any dishes with decorative surfaces must face the guests. When serving the top cup of stew, you must first open the lid to let its original flavor and fragrance spread (note: when opening the lid, the bottom of the lid rotates slightly upward to prevent water droplets from dripping on the guests). Be sure to change the bone dish clean or take it off in advance when serving. When serving, the name of the dish should be transferred to the host and guest, and the name of the dish should be announced. ) Dishes that are difficult to clip, such as granular vegetables or tofu, must be accompanied by spoons, and dishes that are easy to clip should be accompanied by chopsticks. If there are seafood, such as shrimps and crabs, prepare a cup for washing hands in advance (put chrysanthemum tea with boiled water of lemon, 6/2 boiled water and 6/3 cold water together, and be sure to remind the guests that this is for washing hands with seafood) and serve it with seasonings (any seasonings or crab claws).

Four: service process

1. The service process is generally divided into: after receiving the notice, carry out the sanitary inspection of the box, read out the items needed for pre-meal preparation, remove seats to fill seats, open the window to clear the air, and the supervisor will stand on guard to welcome the guests after inspection (stand on the left side of the box door when standing guard, and inform the guests that they will bring greetings when facing the right-turn guests within 5 meters. Hello, sir (madam), are you a guest in box XX? Please come this way, put your right hand and five fingers together, signal the guests to open the door and show them to their seats. When guests arrive, they will make tea, hand wet towels and order drinks (except those ordered in advance, which are usually ordered above the leadership class). After ordering, they must repeat their orders and drinks with the guests and confirm them before ordering. If the guests are coming, you should ask if you can serve them. When serving, they must follow the order and collocation of serving, and distinguish between meat and vegetables. Color matching and so on, some serving details should be served with spoons and chopsticks. In the process of service, service is very important. Look around, change the bone tray and ashtray frequently and add drinks and tea frequently. Generally, the towel should be changed 2-3 times, especially when eating seafood, and it must be changed once, and it must be equipped with a cup washing (when washing the cup, guests must be reminded to avoid using the cup washing). When you see the guest's actions, you will take action. Ask the guests what they need in time and provide services. You should always pay attention to the progress of guests' meals in order to urge the food to be served in time. After serving, you can observe whether the guests are still eating. If it's a chat, you can inform the regional foreman in advance to verify the bill, and the guest will close it after paying the bill.

Table tableware category

VIP: flying saucer, bone dish, chopstick holder with chopstick cover, spoon, toothpick, teacup with coaster, seasoning dish, soup bowl spoon, white wine glass, juice cup, red wine glass, towel dish, cup flower or dish flower, ashtray,

Ordinary: bone plate, chopsticks, chopsticks rack, toothpick, taste plate, soup bowl, spoon, teacup.

The six skills of waiters: tray, mouth cloth, table, plate, serving and pouring wine.

The whole process of pallet: sorting, loading, lifting, walking and unloading.

Types of towel flowers: (1) cup flowers (2) disc flowers.

Plants, animals and still life.

Folding method of towel flower: folding, folding, rolling, wearing, turning, pulling and pinching.

The function of towel flower: it can prevent vegetable soup and wine from polluting clothes, highlight the theme and beautify the desktop at the same time.

How to set the plate beautifully when serving cold dishes: one center, two squares, three triangles, four squares, five clubs and hexagons. At the same time, pay attention to the collocation of elements, colors, the height and shape of tableware.

Opening remarks:

Hello! Welcome to XX restaurant. Would you like to have dinner, sir or madam? Our restaurant is a combination of Hainan specialties and Cantonese cuisine. This is our menu. You can see if there are any dishes that suit your taste.