Service determines everything, basic knowledge, restaurant service standards, a well-trained waiter, for the "tacit understanding" of the work, most of them can cooperate well, take the initiative to serve, but also abide by the rules, and various rules form work discipline to achieve satisfactory catering services.

As a code of conduct for the same sex, the restaurant service description is listed as follows:

First, matters needing attention before meals

(1) The clothes of service personnel should always be kept clean and tidy. Wear a uniform of the specified size when on duty, and also have a set of work clothes or waist to finish the work, so as not to dirty the uniform.

(2) Punch in before going to work, and after accepting the roll call and work assignment, first of all, clean the work responsibility area spotlessly and keep the restaurant fresh at all times.

(3) Check the tableware, supplement the spare items such as condiments, get the menu and bills, understand the contents of the menu, follow the boss's instructions, and welcome the start of the service work that day.

Second, the matters needing attention in dining

(1) Observe the reception essentials, stand by while working, and politely pull out a chair to help the guests sit down when guests arrive.

(2) Pay attention to the seven elements of service.

Extended data:

Features of catering service:

1, one-time

The catering service can only be used once and enjoyed on the spot. Whether it is in-store dining or delivery, a meal corresponds to a service. After this meal, the catering service naturally terminated.

2. Invisible

The catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables. Its quality can be judged by its color, size and shape. Catering service can only be evaluated by the personal experience of dining guests after purchasing, consuming and enjoying the service.

3. Difference

On the one hand, the difference of catering service means that catering service is completed by catering department staff through manual labor, and each staff member provides different catering services for guests because of their age, gender, personality, quality and education level.

Step 4 be direct

After the general industrial and agricultural products are produced, most of them have to go through multiple circulation links to reach consumers. If the products fail the quality inspection before leaving the factory, they can be reworked. In the store, the products you think are not satisfied can be ignored, but the catering products are different. Its production, sales and consumption are almost synchronous, so producers and consumers are face-to-face service and face-to-face consumption.

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