What do waiters in five-star hotels usually do?

Different departments have different responsibilities, and different positions will have different responsibilities and powers. Generally speaking, the waiters are Chinese and western restaurants and room service personnel. \x0d\ Restaurant service personnel are responsible for setting the table (tableware position, table decoration, and guests' seating), ordering food (introducing ingredients, tastes and favorable comments), serving food (serving order, table setting art, and grasping meal time), cleaning the table (crumbs generated during dining and updating and returning used tableware), observing guests' gestures, meeting guests' subtle requirements in time, and paying special attention to collecting guests. \x0d\ The room attendant is mainly responsible for cleaning the room, displaying indoor facilities and reporting the room status (vacancy, check-in, check-out, etc. In the process of cleaning the house, we should pay attention to where the guests have used it and where they have not used it. From this, we can see which parts are satisfactory to the guests and which parts are unpopular or have not aroused enough interest in using them. In addition, if the guest asks to clean the room without checking out, don't change the position and order of the guest's items easily, and pay attention to whether the items on the ground are worth keeping. If you are not sure, put it in a conspicuous place and let the guests screen for themselves. Under normal circumstances, it takes nearly half an hour for a service staff to clean a standard room, and it takes nearly an hour to clean an extremely chaotic suite. Generally speaking, the measure of room service staff is how many rooms she can clean in a working day. \x0d\ These are routine tasks. Different hotels have different hotel cultures, and some even have unique views on services, which require different regulations and training for employees. \ x0d \ x0d \ In addition, the affairs of the front office, exhibition, recreation, concierge, market, manpower, engineering, security and other departments are more professional, but their importance is second only to the direct service personnel in the market operation, because the guests come to buy the experience.