1. welcome speech: welcome speech, company introduction, development planning, introduction of our store, and self-introduction of company leaders and employees. Second, the concept of service industry, work ethics, outlook on life, and discipline during training. 1. The concept of service industry is characterized by a special industry, which is good at packaging and resale. In the whole workflow, we should know how to make guests feel at home and get value for money. The aim of the guests is "good products, good environment, good service and reasonable price". Meeting the requirements of guests is the pursuit of every service industry. 2. Professional Ethics and Outlook on Life Everyone should have a good professional ethics. No matter what you do, you should have the spirit of dedication and happiness. A good waiter must love his job and regard it as a pleasure in life. But he should understand that today's service industry is an important emerging industry in the process of social progress. Every job serves people, but the social division of labor is different. Guests always think they are right. If something unpleasant happens, we should forgive our guests and reflect on our behavior. Re-evaluating our service, hard work and down-to-earth life are all important steps towards success. Dedication and friendliness can not only meet the needs of work, but also make your life more enjoyable. 3. During the training and discipline training, you must not be late and leave early, and seriously serve the work arrangements of many bosses. When you meet leading colleagues, you must say hello, study hard and consolidate your business knowledge. Third, the operation skills 1, standing: chest and abdomen, visual front, head and body balance, facial expression relaxed, smile, feet together, hands in front or behind, left hand on right hand. 2. Walking: On the basis of standing posture, walk forward horizontally, with light and natural steps, neither too big nor too small, keep moderate, and swing your hands naturally, with the amplitude not exceeding 30 degrees. 3. Sitting posture: On the basis of standing posture, naturally sit down, the upper body is straight, the thighs and calves are at 90 degrees, and the hands are naturally placed on the thighs with a smile. 4. At work, squatting is based on standing posture. Step back half a step with your right foot, your body naturally squats and your upper body is straight, and your hands are naturally placed on your knees. 5, sideways to give way: when walking in the restaurant, meet the oncoming guests. When you are three steps away from the guest, take a step to the right, greet the guest actively, and then go forward after the guest passes by. Smile: the lips are naturally closed, the corners of the mouth are slightly upward, the eyes look directly at the guests, and there is a feeling of absorption and tolerance. 7. Tray: Tray is the basic tool for restaurant waiters, which is conducive to the standardization of restaurants, reflects the well-trained and hygienic performance of waiters, reduces labor intensity, improves service efficiency, and tries to keep hands on the tray. Tray: Separate the five fingers of the left hand, gently put it in the center of the tray, the palm is slightly concave, and the forearm is at 90 degrees with the big arm, so as to keep balance when walking. 8. Replace the ashtray: When replacing the ashtray, first put the clean ashtray on the dirty ashtray and then pick it up at the same time. Be careful not to cross the food, put it on the tray and put the clean ashtray on the table. 9. Product loading: When loading products, the tray should not face the guests. The tray should be placed slightly to the left and should stand on the guest's left. It is not allowed to load products above the tourists' heads. 10, lighter: hold the lighter in your right hand, put your left hand behind your back, and the flame is moderate. Hold the lighter horizontally in the palm of your hand and light it. 1 1. Taboo: Don't say "sorry" to the guests. The service apology should be "sorry, sorry". When making products, drinks can be said to be "yours" and meat can be said to be "yours". You can't say "want" for rice, but "add". 12, canned drinks must be placed on the tray and opened to the left by the guests. 13, light and heavy goods are placed in the center of the tray, and light goods are placed beside it. 14, high-grade liquor can only be opened after the guests check the bottle. Pour one third of the red wine and eight minutes of beer.