What are the "four channels and five tones" of catering service?

The fourth is hands, mouth, eyes and legs. Greet guests five times, answer guests, apologize for work mistakes, thank you for being helped, and send them away when they leave.

"Six smiles":

1. Nod and smile when meeting guests.

2. Keep smiling when serving.

3. Nod and smile when addressing others.

4. Ask people to smile politely.

5. nod and smile at something.

6. Contact business and smile kindly.

Precautions for the work of catering waiters:

Service personnel should always keep their clothes clean and tidy, wear uniforms of specified sizes when on duty, and wear a set of work clothes or a waist belt when completing the work, so as not to stain the uniforms.

Punch in before business, accept roll call and work assignment, first of all, clean the work responsibility area spotless, and keep the restaurant fresh forever.

Check tableware, replenish condiments and other spare items, get menus and bills, understand the contents of menus, follow the instructions of superiors, and welcome the start of a day's service.