What is the main job of a hotel waiter?

The food delivery man is only responsible for delivering the food and taking it from the food outlet to the table where the customer eats (a small note will be attached when delivering the food, which table is the number and what dish, you can just take the food directly to that table. ), and then the waiter is responsible for bringing the dishes to the table.

Vegetable deliveryman

Occupations in hotels and restaurants used to be called "waiters".

Mainly responsible for delivering food from different stalls in the restaurant (seafood pool/cold dishes/barbecue/hot dishes, etc.). ), serve and back to the table.

[Edit this paragraph] The responsibilities of the vegetable distributor

1. Dress according to the hotel regulations, be punctual, fast and obey the instructions.

2. Do a good job in pre-meal area hygiene and make preparations before meals.

3. Make sure the dishes are served in the correct quantity, and be familiar with the characteristics, production principles and ingredients of hotel dishes.

4. memorize the hotel room number and station number, be responsible for ordering accurately, and deliver it to the waiter quickly according to the serving procedure.

5. In the process of serving, be light, fast and steady, do not argue with the guests, be polite and keep your word. Do six things well: temperature is not bad enough, hygiene is not bad enough, quantity is not bad enough, shape is not bad enough, color is not bad enough, ingredients are not bad enough, and the quality of dishes is strictly controlled.

6. Prepare seasonings, seasonings and food delivery tools before meals, and actively cooperate with the kitchen to make preparations before serving.

7. Prepare the vegetable cover in cold weather and use it at any time.

8. Be responsible for the coordination before and after meals, inform the front desk service personnel of the changes of dishes in time, and make contact, communication and transmission between the production department and the floor.

9. Use the tools used in the delivery room safely, and use the garbage truck in time to assist the front desk staff to remove dirty tableware and excess food, and put them in categories, paying attention to handling them with care to avoid damage.

10. Do a good job of closing the market, pour the garbage according to the table, and put the empty wine bottles in order.