Waiters are mainly responsible for understanding the concepts and service standards set by the management, being familiar with Chinese food service procedures and various conference service procedures; obeying assignments to different positions and working in shifts; maintaining good personal appearance and hygiene, and being polite Greet every customer with language and smile. Come with me to learn more about the relevant information below!

Job Responsibilities of Waiters

Organize your appearance, put on light makeup, arrive on time, do not be late or leave early, obey the leadership and instructions of the restaurant foreman, and complete work tasks seriously and quickly .

Before going to work, understand the number of people dining and the time, understand whether the guests have any other special requirements, and provide personalized service.

Before the official start of the meal, according to the arrangements of the foreman, carefully clean the tables and chairs, clean the restaurant, lay the restaurant table, and prepare various supplies to ensure normal business use.

Stand at the designated time, smile naturally on your face, and greet guests with a full spirit.

Arrange guests to be seated in a timely manner upon arrival, add or remove seats according to the number of people, take the initiative to pull out chairs (hanging clothes first) and proactively introduce the features and business nature of the store.

When serving in the dining room, always start with the word "thank you", use polite language and smile at all times, promptly ask for tea, pour tea, hand out towels to guests, introduce ordering methods, ask for drinks and name guests and price.

When serving meals, communicate more with the guests and answer all questions. If you don’t know, answer the guests tactfully. When necessary, ask questions before answering. Avoid arrogance, impatience, impatience and annoyance.

Pay attention to all the conditions of the guests and the restaurant at all times during the meal in order to achieve better collaborative services and satisfy the guests with convenient and high-quality services.

Be sure to use a tray when operating to avoid spilling tea, water and vegetable juices. Serve meals in a loud and first-come-first-served manner to avoid collision with guests. If you make a mistake at work, you should immediately apologize to the guest.

If any questions arise at work, handle them in a timely manner. If you cannot solve them yourself, report them to your superiors in a timely manner. The daily work flow of a waiter

Sign in or punch in the work card 5 minutes before going to work, organize your appearance, and equip yourself with necessary items;

Participate in the regular meeting before work to understand the reception tasks and work of the day Division of labor;

Responsible for preparing the dining area for employees' breakfast and returning to their places after meals; responsible for reception services for employees' meals (requiring meals to be provided on time, clean dining tableware, paper towels, etc., in a timely manner according to the number of diners on the day) Add appropriate amounts of food to avoid waste) Clean the dining tables of employees, arrange tableware, tables and chairs neatly, check whether the water boiler is on, and assist the kitchen in selecting dishes;

Maintain the hygiene of all areas of the restaurant, and according to the reception tasks of the day, Check whether the pre-meal preparations are in place;

Implement the menu, wine varieties and availability for diners, know the service requirements, and make corresponding preparations according to the menu and wine;

Keep meals on schedule at all times Maintain the cleanliness of the table, cooperate with colleagues, and ensure that food and drinks are delivered to customers' tables accurately;

Receive guests at each table warmly and thoughtfully, communicate well with customers, and maintain three lightnesses during the service process ( Walk softly, speak softly, operate softly), answer all customers' questions, introduce dishes and club features to customers in a timely manner, pay attention to customer needs in a timely manner and provide personalized services during the patrol process, and report relevant issues to superiors ;

After the meal, prepare the bill in advance and be ready to check the account with the person in charge at any time; check whether the table linen and tableware are damaged, and record it in the account according to the situation;

Related Drinks must be checked with the person in charge before being disposed of;

Provide a good send-off service and promptly check whether there are any items left behind by the guests;

Set up the table, keep the tableware fully equipped, and keep it clean and hygienic In place;

Before leaving get off work, check whether water, electricity, doors, etc. are closed;

If the supervisor has no other work to report, he can sign out or clock out.

Specific requirements for the six skills of a waiter

Tray: Choose a tray reasonably according to the purpose and wipe the bottom and surface of the tray clean. It is best to use rubber pads to prevent slipping. Generally, heavy items and tall items are placed on the inner shelf; light and low objects are placed on the outer shelf. The items served first are on top and in front, and the items served later are on the bottom and behind.

Pour the wine: Hold the lower half of the wine bottle with your right hand, with the logo facing outward to show the guests. The mouth of the bottle should not match the wine glass, but should be 2 centimeters apart. It is advisable to serve wine at least 80% full during Chinese meals, as a sign of respect. When pouring to a moderate amount of wine, never lift the bottle suddenly, but stop for a moment, rotate the bottle, and lift the mouth of the bottle so that the last drop of wine is evenly distributed on the edge of the bottle as the bottle rotates. Avoid spilling wine drops on the tablecloth or guests. Control the pouring speed to reduce the amount of wine in the bottle, and the faster the flow rate, it is easier to overflow, especially beer. When mixing beer and soda, pour the soda first, then the beer. When a wine glass is knocked over or the wine overflows, quickly put a clean napkin on it and refill the glass.

Setting up the table: Hold the lower half of the wine bottle with the label facing outwards to show the guests. The mouth of the bottle does not match the wine glass, and the distance between the bottles should be 2 cm. It is advisable to serve wine at least 80% full during Chinese meals, as a sign of respect. When pouring to a moderate amount of wine, never lift the bottle suddenly, but stop for a moment, rotate the bottle, and lift the mouth of the bottle so that the last drop of wine is evenly distributed on the edge of the bottle as the bottle rotates. Avoid spilling wine drops on the tablecloth or guests.

Control the pouring speed. The smaller the amount of wine in the bottle, the faster the flow rate and the easier it is to overflow, especially beer. When mixing beer and soda, pour the soda first, then the beer. When a wine glass is knocked over or the wine overflows, quickly put a clean napkin on it and refill the glass.

Napkin flower folding: The basic requirements for napkin flower shapes: simple and beautiful, easy to fold and use; vivid selection of shapes and realistic images; each with its own characteristics and deliberately seeking novelty; clear priorities.

Serving food: Serve food sideways in the gap between the first and second people on the right side of the deputy head seat (that is, between the interpreters and attendants). The order of serving is generally cold dishes first, then hot dishes, and finally soups, snacks and fruits. But Cantonese cuisine is accustomed to serving the soup first and then the dishes.

Distributing dishes: first to the guest, then to the host, and then distribute them in clockwise direction. The guest of honor is assigned first, then the guest of honor is the second, and then the last host is assigned in clockwise order.