How to train restaurant waiters

The main thing is customer service etiquette, and the mentality of employees is very important. The necessary qualities of waiters

1. Smile, always smile, and have a kind attitude, which is definitely the most important thing. .

2. Be diligent with your hands, feet, eyes, and mouth, and your service must be considerate.

3. Appearance, appearance, demeanor, dignified, generous and tidy

4. If management is difficult, rewards and punishments should be clearly defined, which can improve work attitude and efficiency

The catering industry has a high turnover of waiters. How to train waiters so that new service personnel can take up their posts independently as soon as possible has become a front-office training job the focus. Today I have compiled the training content for restaurant waiters. I hope it will play a certain role in improving the quality of restaurant service employees, standardizing operating skills, improving service quality and service levels, and promoting the healthy development of the local catering industry. When training new restaurant service staff, it usually includes the following content:

(1) Return the tableware used by the guests to the dishwashing department for cleaning, and replenish the clean tableware on the workbench.

(2) Clean the tea residue and debris in the tea stall, clean the lower cart, tea cups, trays, handcloths, etc.

(3) Assist in the office work, such as delivering hot water and helping to manage the counter.

(4) Pack up and centrally store used tablecloths and towels for cleaning in the laundry.

(5) Responsible for all cleaning and hygiene matters within the restaurant.

(6) Try to avoid damage to utensils, handle them with care, and make yourself responsible for your work.

(7) Be hard-working, obey your boss’s assignments, and do your work conscientiously. In-job training content for waiters When training waiters, it generally involves a series of contents such as the appearance of the waiters, preparations before meals, ordering meals, leading guests into the restaurant, and introducing the situation in the restaurant.

(1) Neat and beautiful appearance, polite and enthusiastic.

(2) Make preparations before the meal, set up and clean the reception desk, and prepare clean menus and table cards.

(3) Responsible for accepting guest reservations, including telephone reservations and face-to-face reservations. When accepting guest reservations, you must ask for the guest's name, room number or unit, contact number, number of people ordering, time, location or other requirements , and then make a record and report for the appropriate room. If there is a fee or banquet order, please refer it to the banquet department (sales department) for processing.

(4) Responsible for politely welcoming all guests who come to the restaurant into the restaurant, and artfully arranging guests to sit. If guests are seated evenly, the floor will not feel overly crowded or sparse. If you encounter rude or casually dressed guests, you should take them to a corner to eat, and do not take them close to the door to avoid affecting the view. However, you need to use more language and attitude. respect.

(5) Responsible for understanding the situation in the restaurant so that arrangements can be made accordingly.

(6) Pay attention to the guests to follow you into the restaurant and take their seats, do not just move forward on your own.

(7) Responsible for storing clothing, file boxes and other items for guests.

(8) Responsible for delivering menus, appetizer lists and pre-dinner drinks to dining guests, and answering appropriate inquiries.

(9) Responsible for answering calls and notifying the recipient in a timely manner.

(10) The restaurant is a place for guests to consume. In order to ensure the comfort and elegance of the guests' dining, guests who are not brought to visit by the general manager, restaurant manager and public relations department are generally refused to visit.

(11) To double as public relations, you should not only maintain good relationships with colleagues and bosses, but also deal with guests more, memorize their names, and greet them warmly when they patronize again.