At the beginning of the 20th century, in some middle and high-end hotels in Shanghai, Chengdu, Sichuan and Shijiazhuang, Hebei, professional menu chefs were very popular. Professional order takers and waiters in the traditional sense are two different things. The waiter used to order for the customer, and the waiter remembered. 2/kloc-0 At the beginning of the century, the initiative of ordering food was in the hands of the ordering chef, which put high demands on the ordering chef. It can be said that the ordering chef is not an ordinary waiter, but the sublimation of the waiter. Therefore, many restaurants list order chefs as managers, with high salary and high requirements, which are difficult for ordinary waiters to do, and it is difficult to play the role of order chefs without professional training.

The appearance of ordering chefs not only conforms to the market and facilitates consumers, but also improves the taste of restaurants and restaurants. If the chef sells well and orders well, it is very beneficial to the sales of the hotel. According to some hotels, after the appearance of professional ordering staff, the turnover can generally increase by 5%~ 10%. At the same time, the appearance of zero chef also helps the hotel to launch innovative dishes in time. Under normal circumstances, it takes a long time for guests to get familiar with new dishes, but with the help of Alakat, this process is greatly shortened and the speed of launching new dishes is obviously accelerated.

As a professional orderer, the service, image, professional level and personal quality are better than ordinary waiters, and they should have some qualities that ordinary waiters do not have. Such as elegant demeanor, rich and extensive professional knowledge, skillful marketing skills and public relations ability, and calm professional attitude. Different hotels also have some special requirements for order chefs, such as good professional ethics, full respect for customers' opinions, not forcibly selling high-end dishes, and continuous learning. These, in general, have to undergo professional training. 265438+At the beginning of the 20th century, some catering education and training colleges have begun to pay attention to the new thing of "professional orderer" and are also preparing training in this field. Through training, professional ordering chefs will certainly be popular and will become a promising new business in the catering industry.