Work flow of catering waiter

Open doors and windows first thing in the morning to ventilate the room.

Attend the turn-in meeting on time at 1.9 o'clock, put on work clothes 15 minutes in advance, put on light makeup, and check your appearance (employees who have breakfast must report their meals the night before and arrive at 9 o'clock before arriving at the store).

2. The staff on duty will arrive at 8:30.

3. Open doors and windows first thing in the morning to ventilate the room.

4. Clean up the sanitation and preparation work in the areas they are responsible for: wall decorations, chairs, stool legs, door and window skirtings, drink carts, operating cabinets, floors, etc.

5. Wipe the tableware and cups; (1) Use a clean cloth to place the wiped tableware and cups on the table. Place excess tableware in side cabinets or disinfection cabinets; (2) Arrange the table according to standard table setting methods.

6. Check whether the facilities, equipment and lighting in the box are operating normally.

7. Check the pre-dinner preparations in the private room; (1) First check whether the spare tableware is ready and placed according to standard classification (separate porcelain and glassware); (2) Check all items during the guest's meal Whether all the supplies and utensils to be used are available; (3) Understand the reservation status of the meal; (4) Check again whether the tableware is placed in a standardized manner and whether the tabletop hygiene is up to standard.

8. After the sanitation inspection, notify the foreman for random inspection.

9. Attend the pre-meal meeting at 11 a.m. and 5:30 p.m. to learn about the evaluation of the dishes for the meal.

10. According to the prescribed standards, go to the designated place on time to stand guard to welcome guests.

11. Welcome guests, take them to their seats - serve snacks and pour tea - place orders one-on-one, serve dishes and serve for one table - pay orders and send guests off, and restore the countertop.