What should I pay attention to as a waiter in a social practice hotel?

Etiquette: wear a uniform-clean and tidy, with standardized actions (bare skin, clothes, especially hair should not touch food, try not to touch guests and say sorry); If you accidentally run into them);

Be polite, considerate, warm and kind but not too much, and try to give guests a feeling of being at home;

Try to meet the reasonable requirements of the guests, and ask the foreman or manager for help in time if they can't solve them;

Basic skills: setting the table (the arrangement of tableware, the distinction between subject and object, etc. );

When ordering, guests often ask you to match a reasonable diet, which requires you to remember our special dishes and some methods of side dishes, such as the collocation of hot and cold dishes, the collocation of pots and stir-fry dishes, the collocation of seasonal dishes and signature dishes, and so on. In addition, we should also cooperate with some of our own requirements, such as dietary taboos, or weather and other reasons;

(Among them, memory is very important! Remember some habits of regular customers, such as what kind of wine they are used to drinking, or what kind of food hobbies they have, which will add bright colors to your service and make customers truly feel your sincere service! )

Tray, this needs practice, it is beautiful and free and easy when it is stable;

Cloth dishes, pay attention to the order of serving (cold dishes first, then top dishes, such as shark's fin, sea cucumber, swallow, etc. Followed by hot frying, hot frying should be based on different cooking methods, tastes and the distinction between meat and vegetables, at reasonable intervals; Then the big dishes are served one after another, during which a salty spot can be served, and finally beets and desserts are served. Note that sweet soup and dessert are the same as above, salty soup with salty points, and some meals and side dishes can be served after the big dish is finished, mainly pickles and pickles)

At the same time, in the process of dining, guests wait around, withdraw plates, add water and pour wine.

At the end of the day, go out and borrow fruit to make a bill, and quietly bring it to the owner to sign the bill;

The guests are leaving, remind them to take their belongings to the door and say goodbye cordially!

I worked as a summer job in a hotel last year and didn't have much experience. I hope it helps you. Good luck!

In addition, the guest is God's truth, which is one of the most thorough areas implemented by the catering industry! Guests not only eat and rest here, but also sometimes vent some personal dissatisfaction (work and study, etc.). ), think that they are superior and should enjoy your service, so you should actively adjust your mentality! I'm taken care of at work. You can find someone you like if you are diligent, hehe ~ ~ ~