The purpose of restaurant waiter training

1. Brainwash employees and increase professional pride.

2. Improve employees' obedience consciousness and make employees willing to obey work instructions.

3. Improve employees' service awareness and let employees know the necessity and importance of serving guests.

4. Improve employees' service skills, make employees' service standardized and thoughtful, and satisfy customers, thus increasing income.

5. Improve the working efficiency of employees,

6. Improve the promotion level of employees.

1, training content:

Gfd, courtesy language for catering waiter training, tableware preparation for catering waiter training process. Set the table as required, that is, set bone plates, small bowls, chopsticks, teacups, ashtrays, toothpicks, seasoning salt for hot pot restaurants, vinegar pots, monosodium glutamate, etc. In principle, chopsticks with shop signs and shop emblems should face upwards, tableware with shop emblems should face the guests uniformly, chopsticks should be placed away from the bone plate, and condiments such as toothpicks and vinegar pots should be placed uniformly in the upper right corner of the dining table.

2. Precautions for catering waiters:

Managers above foreman should shoulder certain responsibilities, not only to manage individuals, but also to manage employees. During business hours, all managers must be on duty in the restaurant according to regulations and supervise employees on the spot. They can appear in key positions at critical moments and deal with critical situations. They should promptly inform employees of behaviors that do not meet the requirements of the hotel and demonstrate and correct them on the spot. Problems will inevitably arise in management. As a manager, you should be good at summing up and solving problems. In order to solve the problems in daily work in time, at the same time, understand the work situation of employees in time, summarize the shortcomings in breakfast service that day, and analyze and discuss related problems, so as to prevent similar situations from happening in future service and make the service quality of the department go up a storey still higher.

3. The significance of training:

The catering industry is an industry with fierce competition and weak exclusivity. In order to stand out from the fierce competition in the same industry, reverse losses and realize leap-forward development, enterprises have to break the old rules of the game, change their business concepts in time, and seek the way of survival in the process of change.

As a modern catering manager, correct market positioning is the prerequisite for the success of catering enterprises; The control of raw material cost and operating cost is the core content of catering enterprise management; Paying attention to the actual and potential needs of customers is the basis for the survival and development of catering enterprises; Standardized production management is the only way for catering enterprises to grow and develop, and improving service quality and human resource management is the guarantee for catering enterprises to obtain core competitiveness.