Six skills of service What are the six skills of service?

1. The six major service skills are: tray, table setting, flower folding, pouring wine, serving dishes, and dividing dishes. For a qualified service personnel, these are all things that must be mastered, otherwise they will not be able to stay in the service industry for a long time.

2. Language ability, communication ability, observation ability, memory ability, adaptability, and marketing ability. Each service department of the hotel has dedicated personnel for marketing, but their main responsibility is external marketing, while internal marketing requires waiters in various positions to work together. Only when all employees care about the hotel's marketing and feel a sense of the market everywhere can they seize every opportunity to do a good job in internal marketing for guests. This requires that the waiter cannot just wait for the guest's request to provide services, but should be good at seizing the opportunity to promote the hotel's various service products and service facilities to the guest, and fully tap the guest's consumption potential. To this end, the waiter should have a comprehensive understanding of each service, and be good at observing and analyzing the customer's consumer needs and psychology, so that the product can be fully informed and sold when the customer is interested. When expressing, waiters should pay attention to the natural, smooth and amiable tone of voice, maintain a constant speaking speed, and be calm and polite at all times. Language words that express respect and humility can often soften the tone, such as "you, please, sorry, if, can" and so on. In addition, waiters should also pay attention to the timing and objects of expression, that is, to express appropriately and appropriately according to specific situations such as different occasions and different identities of guests. Being able to see through the potential needs of guests at a glance is the most commendable service skill of a waiter. This requires the waiter to have keen observation skills and turn this potential demand into timely and practical service. And the provision of this service is the most valuable part of all services. The first type of service is passive, while the latter two services are proactive. The provision of potential services emphasizes the initiative of the waiter.