What should you pay attention to when working as a waiter in a large hotel?

1. Notes:

1. The waiter must carefully read the station number where the dishes are located, and ensure that they are on time and in the shortest possible time as quickly as possible. Texture brings the dish to the guest.

2. The ordering clerk should clearly report the station number and dish name to the ordering clerk at the ordering place, and should report the table number first and then the dish name. This will help the ordering clerk to order the order as quickly as possible. Find the dish with this number at the fastest speed.

3. The waiters walking in the business area should walk quickly and not run away. The waiter should have a clear understanding of each area in the front hall, where the station number is, and how to go back and forth without taking the same route.

4. When serving dishes in the business area, waiters should not place the trays and dishes on the guests' back chairs. This will cause resentment to the guests, and will also make the guests look back when they see it. Create some sense of oppression.

5. When passing the dishes, if the soup in the dishes splashes on the edge of the utensils, and the person passing the dishes directly carries it with his hands and puts it on the food preparation cabinet, his hand touches the place where the soup is on the utensils. , it will make guests feel unhygienic, which is a safety issue.

6. If you encounter a guest walking slowly in front of you when passing food, use polite words: "Sorry, excuse me..." and then quickly pass the guest on the right. Don't pass without saying anything. Walking around can be off-putting to guests.

7. The waiter should ask the waiter to serve the food, and also remind the waiter to check the order in person before serving the food, and report the name of the dish in a timely manner.

8. If the waiter wants to serve clay pot dishes, he should first open the lid of the pot to see clearly the dishes in the pot, then close the lid, check the order, and then pick up the rice. , to avoid serving the wrong dishes.

9. When placing the claypot rice on the food preparation cabinet or handing it over to the waiter, the waiter should give the waiter the handle of the utensil or an easy-to-carry position to prevent the waiter from burning his hands after lifting it.

10. If the waiter is not around, you should put the dishes on the sideboard, press the corner of the bottom sheet under the dish plate, and take the tongs back to the kitchen.

11. When handing over dishes to the waiter, the waiter should help the waiter sort out the existing dishes on the food preparation cabinet. If necessary, he should wait until the waiter has sorted the dishes before leaving.

12. When the waiter returns to work with an empty tray, he should hold the empty tray in his left hand and quickly reach it. Do not hold one side or corner of the tray casually and walk swaying with the swing of his hand. This is very dangerous. You may bump into guests, and you may accidentally hit others by letting go of the tray. If it falls to the ground, it will make a noise, which will arouse the disgust of the guests. If there is soup in the tray, it will be spilled on the ground. It will be very slippery, and if it is not cleaned up in time, guests or other colleagues may accidentally fall, resulting in personal safety hazards and guest complaints.

2. Job Responsibilities:

1. Dress according to hotel regulations, be punctual, fast, and provide service command.

2. Do a good job in area hygiene and meal preparation before starting a meal.

3. Ensure that the dishes are served correctly, and be familiar with the characteristics, production principles and ingredient combinations of hotel dishes.

4. Memorize the hotel room number and station number, be responsible for delivering the menu accurately, follow the serving procedures accurately, and deliver it to the waiter quickly.

5. When passing the dishes, be light, fast and steady, do not compete with the guests, put etiquette first, and keep saying "please". Achieve six mistakes: wrong temperature, wrong hygiene, wrong quantity, wrong shape, wrong color, wrong ingredients, and strictly control the quality of the dishes.

6. Prepare seasonings, condiments and cooking tools before meals, and actively cooperate with the kitchen to prepare dishes before serving.

7. When the weather is cold, prepare the vegetable cover and use it at any time.

8. Responsible for the coordination between the front and back of the meal, promptly informing the front desk staff of changes in dishes, and doing a good job in contact, communication and delivery between the production department and the floor

9. Do a good job After the market closes, garbage is emptied by the tables, and empty wine bottles are placed neatly.