First, prepare before meals
1, arrive at the post on time, attend the pre-shift meeting, and accept the arrangement and arrangement of meals by the foreman and manager.
2. Employees should set a good stage for health positioning after joining the company. If they book in advance, they should set the stage as required.
3, clean up the ground health and indoor items surface and corner health. Do the ground without garbage, oil, water, cigarette butts and mop hairs. Clean every meal.
4. Check the countertops and tableware for damage, water accumulation, oil pollution and stains, and keep the countertops clean and tidy.
5, by the foreman into disposable goods, pay attention to safekeeping after distribution, filing neatly packed.
6. Set up your post and prepare for welcoming guests.
Second, welcome guests.
7. When the greeter leads the customer to the area, the waiter should smile and nod.
8. Pull up the chair and give up your seat, increase or decrease the tableware according to the number of customers, and hand over the menu to signal customers to make tea and pour water soon, and signal customers to use tea. Ask the customer whether to order (such as ordering, be a good customer consultant, if not, signal the customer to order.
Third, order food
9. Open the menu and invite customers to read it. At the same time, introduce our specialties, specialties, new dishes and drinks (see who ordered them).
10. When recording the dishes and drinks ordered by customers, write down the date, table number, number of diners and the name of the waiter.
1 1. After the customer orders, please sing the menu to Gu to confirm the customer's order, and then signal the customer to serve later.
Fourth, place an order
12, place an order at the bar, and check whether the documents are consistent with the pre-binding. If there is a problem, solve it quickly.
Verb (abbreviation for verb) dining service
13. Send the drinks and disposable chopsticks ordered by customers to the dining table quickly and in time, ask for customers' opinions, and open a bottle and pour it into a cup.
14, check the dining situation of customers in their own area, replenish customers' needs in time, arrange the dining table, serve food, check the dishes, solicit customers' opinions, and take away the empty tableware and utensils on the customers' dining table at any time. After the dish is served, you should tell the customer, "Your order is served. Do you need to add anything? "
15, in-meal promotion, frequent pouring of drinks, table patrol. If you find that the customer is running out of drinks or dishes, you should ask the customer whether to add more.
16. When the waiter leaves the work area temporarily, he must greet the waiter in the neighboring area for help. Don't leave your post for a long time, and return to your work area quickly after finishing your work.
17, check the ground and countertops at any time, clean them in time and keep them clean.
An intransitive verb closes an account.
18. When the customer signals to check out, the waiter should check out at the bar in time. If the customer pays the bill in person at the bar, the waiter should follow, and the checklist should be accurate.
19. Ask the payer, quote the consumption amount, and hand over the bill with both hands for the customer to have a look. If the customer finds any questions when reading the bill, the service personnel should immediately verify and patiently explain.
20. After receiving the customer's payment, take it with both hands, count the amount received (you are charged XXX yuan, please wait a moment or your payment is just right), go to the bar to give change, sign your name, return to the dining table, and hand the change to the customer with both hands (you are charged XXX yuan, please count and keep it, thank you! ), if the customer needs an invoice, please contact the company. If the invoice of our store is finished or the customer can't be invoiced due to machine failure, you should patiently explain it to the customer and issue other certificates to signal the customer to open it together at the next meal.
2 1. The customer leaves the chair, reminds the customer to take things away, and gives a farewell speech.
Seven, close the station
22. Tableware should be packed in different grades, and large tableware should not be stacked with small tableware. Office supplies at the front desk should be separated from the kitchen, and tableware should be sent to the dishwashing room and the cup washing room respectively with designated closing tools.
23. Clean up the rubbish on the table, clean the tables and chairs, set the table in time and take over the customers.