Internship experience in the Chinese restaurant of the hotel catering department

5 Internship Experiences in the Chinese Restaurant of the Hotel Catering Department

The internship life is coming to an end again. We have made more progress through continuous learning, so we might as well sit down and write carefully. Write about your internship experience. So how should you write your internship experience to maximize its effect? ??The following are 5 internship experiences in Chinese restaurants in the hotel catering department that I have compiled for you. They are for reference only. Let’s take a look. Internship Experience in the Chinese Restaurant of the Hotel Catering Department 1

In a blink of an eye, I have walked out of school and entered the society for a year. This year’s internship experience has left me with too many emotions. I have matured I have become a lot more stable. Thinking about how young and immature I was when I first started working, I am now a girl who dares to speak and act, and is no longer shy or timid.

This year I interned in a hotel. Based on my one-year internship experience in the hotel, I concluded that the catering industry is a traditional service industry, which achieves business goals by providing catering service products to guests. A qualified catering waiter should always maintain a cordial and enthusiastic attitude, always consider the guests, and make the guests feel at home. Service is an attitude and a desire to do things better. Catering services are completed by the service staff of our catering department through manual labor. Therefore, our service attitude, professional level, operating skills, etc. are all intuitively reflected in front of the guests. Their gestures and words may leave a deep impression on the guests. , Therefore, we want guests to enjoy active, patient and thoughtful service when dining, so that the physical and psychological needs of guests can be maximized.

My position in this internship is a catering waiter. I know that the arrangement of any position in the restaurant must focus on the purpose of better serving guests. Catering service positions are divided into front-end service and back-end service. Front-end service positions include front-end managers, supervisors, foremen, reservation clerks, greeters, bar attendants, waiters, etc., who directly contact guests and face guest services, while back-end service positions It includes chefs, cleaners, dishwashers, etc., who basically have no contact with guests. The main task of the catering department is to provide guests with high-quality dishes, drinks, snacks and excellent services, and to create a better hotel for the hotel by meeting the various needs of guests. more operating income.

The catering department is the only department in the hotel that produces and provides physical products. Providing guests with tangible products, mainly dishes, is the most basic task of the hotel catering department. Today's catering department also operates in the traditional sense. Various types of restaurants have been expanded to provide comprehensive multi-functional supporting venues including social activities, leisure and entertainment activities.

The operating conditions of the catering department directly affect the development of the hotel. I know that although my job is simple and inconspicuous, it is an essential link and affects the normal operation of the hotel. Therefore, in my work I am meticulous and try my best to provide the best service to the guests, with a smile, so that every guest can leave happy and satisfied. Although it is hard, I am still very happy when I get praise from others. I am very I would like to thank the school for providing us with this valuable internship opportunity this year, allowing us to bravely go into society, temper ourselves and grow ourselves. I will definitely continue to work hard and achieve better results in the future.

Internship experience in the Chinese restaurant of the hotel catering department 2

1. Introduction to the internship unit

2. Internship content

Internship life in Yongchang , the internship department is a flavor restaurant of the catering department, where I work as a waiter. The flavor restaurant mainly deals in Yulin's local specialties and can accommodate 250 people for dining at the same time, including four private rooms. Zui Taoyuan is my private room, but it is not the most luxurious one. In fact, it has an extra set of sofas and a guest bathroom than other private rooms. I am responsible for everything in Zuitaoyuan every day, including hygiene, tableware inventory, and of course the most important guests' meals. When there are no guests in the private room, I will also go to the lobby to serve the guests.

The catering staff operates two shifts, from 10 am to 2 pm, and from 5 pm to 9:30 pm. If on duty, it is from 12 noon to 9:30 pm.

Arrive at work on time ten minutes early at 9:50 every morning. The first thing after arriving at the department is the daily regular meeting. The regular meeting will summarize yesterday's work and then arrange today's work; after that, all employees who arrive will report to the department. The area will be cleaned, and at 10:30 there will be a 30-minute meal time; at 11 o'clock it is our official working time: after the guests come and sit down, we first say hello to them and determine the number of guests. Then hand over the menu to the guest and record the dishes he ordered in a book. If the guest still doesn’t know what to eat after reading the menu repeatedly, then take the initiative to ask about his taste and recommend it. After the guest orders the dish, pour it to him. Serve tea, and order the dishes ordered by the guests while they are drinking tea. After that, they wait for the kitchen to produce the dishes. With the cooperation of the waiters, the dishes ordered by the guests will be served as soon as possible. If the guests have any questions about the dishes, Changes must be communicated to the kitchen in time for adjustment; after the guests leave, our job is to clean and organize the countertops and surrounding areas; after tidying up everything, we will welcome the arrival of the next guest.

3. Internship experience

(1) Smile

For this front-line industry that serves customers directly, service with a smile is crucial. Smiling is not only a sign of respect for guests but also a welcome to guests. In the past, when the teacher talked about smiling service in the textbook, I thought it was not difficult to just smile, but during the internship, I deeply realized that keeping a smile every day is not as simple as imagined. After six months of internship, smiling has become a must-do in my life.

(2) Flexibility

Three years of professional and systematic study have given us a certain theoretical understanding of service and enabled us to have certain normative requirements for ourselves in customer service. , to do better. Theory comes from practice. Different customers have different needs. In our work, the specifications cannot satisfy all customers. Some customers' needs are sometimes more special, and general specifications cannot be all-inclusive. Therefore, we are required to handle everything flexibly and tactfully in our work. Only by providing different services according to different needs can our services reach high quality or even perfection.

Internship experience in the Chinese restaurant of the hotel catering department 3

During the summer vacation of __, with the efforts of many teachers from the Department of Political Science and Management, seven of our __-level tourism and hotel management majors Students were fortunate enough to enter __ Hotel for our one-month professional internship. Nearly 20 students from my class participated in the hotel interview. As our first contact with the society, we felt the fierce competition for the first time, and we also saw our own problems and things to pay attention to. Maybe it's luck, maybe it's because I have a good professional background. Six classmates and I successfully passed the interview with the hotel's human resources department. After a strict physical examination, we were assigned to different positions. I was assigned to the Chinese restaurant of __ Hotel ——Working in Lijiang Hall, we walked into the __ Hotel with an excited and nervous mood and started our internship. During the internship for more than a month, I experienced a lot and benefited a lot.

1. Preparation

Although we only had a one-month internship in the hotel, the hotel still conducted systematic training for us as regular interns. The training work is divided into Three major parts: First, the pre-job training of the Human Resources Department, which included four hours of indoor training and tour training, which mainly introduced the hotel’s overview. At the same time, we were also trained on employee literacy and hotel management systems, which allowed us to Have a general understanding of the work.

The second is fire safety awareness training. The hotel specially arranged for the assistant manager of the engineering department to give us on-site lectures, so that we have a deeper and systematic understanding of hotel safety and fire protection knowledge.

The third is business skills training. This training lasts throughout the month of our internship. The department responsible person provides us with continuous skills guidance. The one-month internship gave us a basic understanding of the department's work. understanding, which also benefits from the hotel’s systematic and comprehensive training. These trainings will be very useful for our future study and work.

Our internship unit, __ Hotel, is a well-established foreign-related hotel established in 19__. It has advanced hotel management and a broad customer source market. Its catering department is roughly divided into the following departments: Chinese food department (including Lijiang Hall, Seven Star Hall and multi-function hall) and Western food department (including bar and cafeteria). My three classmates and I work in the Lijiang Hall of the Chinese food department. .

Lijiang Hall is the most important restaurant of __ Hotel. It is mainly responsible for group guests and individual dining. Sometimes it also hosts large banquets and other activities. There are nearly 20 employees in the restaurant, including a supervisor and several foremen and There are several waiters and the work is quite busy.

2. Internship Process

The Chinese restaurant is the most difficult department in the hotel catering department, because the hotel has not formulated specific job responsibilities and job descriptions for the waiters. For a few days at work, we were like headless flies, unable to understand the work process and essentials at all. We just followed the arrangements and step-by-step instructions of the foreman and veteran employees. Fortunately, almost all the old employees are very friendly to us. The supervisor also specially arranged two masters for each of us to guide our work. In the following days, we will basically become proficient in various tasks.

In addition to welcoming guests, setting up tables, folding cloths, passing food, serving dishes, and clearing tables, we also have to work part-time as handymen, carrying tables and chairs, laying carpets, and other dirty and heavy work. Our interns work on a 7-hour work system with one day off per week. Our supervisor arranges two shifts for us based on our needs, that is, 3 and a half hours in the morning and 3 and a half hours in the evening, so that we have enough time at noon. Time to rest. But the specific time for getting off work is often uncertain. I often work overtime based on the actual situation. However, the overtime hours are recorded, and compensatory time off is provided when appropriate. Although there is no overtime pay, I think this system is still very flexible and reasonable. .

Hotel employees all wear work clothes, which are issued by the hotel to change. However, I think the hotel waiters' clothes are too simple and old, and they are often damaged. But what makes me gratified is that most of the hotel employees are warm and friendly. No matter which department they are, they are not indifferent to us because we are interns. After hard work, a sweet smile from colleagues can make a difference no matter how ordinary a sentence is. But the "hard work" will make people particularly touched; during breaks and meals in the canteen, we will gather together to chat and share each other's feelings, just like a family; and several managers in the management are also very kind , I don’t have any airs, but occasionally I get angry at my subordinates who don’t do their job well.

In the service process, we have come into contact with all kinds of guests. We have received awards and complaints from guests during our work. Since __ Hotel is an old foreign-related hotel, it has There is an extremely rich source of overseas customers, and most of the guests in all restaurants are foreigners. In the process of serving, we improved our spoken English, increased our knowledge, and broadened our horizons.

3. Experiences and opinions

The above are some of my feelings during the internship process, and then I will also talk about what happened during my operation and management of __ Hotel during this month. My personal views on some issues:

1. The implementation of various rules and regulations is not in place. The management systems of all high-end hotels are actually similar. The key is to see who implements them and how effective they are. __The hotel's rules and regulations are also very complete, but I personally think that they are not implemented very well. For example, the hotel stipulates that employees must communicate in Mandarin in the public areas of the hotel, but the actual situation is that Guiliu dialect is still spoken by the employees. The main method of communication, even when there are guests, is that there are many employees who use Guiliu dialect. After all, __ Hotel is a foreign-related high-end hotel, and the service needs to be standardized, so I think a set of standardized service execution and supervision should be established. Mechanism is a top priority for hotel management.

2. Strengthen the management and supervision of restaurant hygiene. I once read a survey online and found that 70% of people were not confident about the hotel's food and beverage hygiene. During my one-month internship in a restaurant, I really felt the problems through my own personal experience. According to my observation, the catering department does not have clear regulations on personal hygiene requirements for employees, and employees’ hygiene awareness is not very strong, such as the habit of washing hands frequently.

3. Establish an open and transparent incentive mechanism and promotion system.

As far as I know, many old employees have worked for a long time, and their personal service awareness and skills have reached a very high level. However, due to the limitations of the hotel's relevant mechanisms, they have not received any incentives and promotions, and the performance of individual employees has reached a very high level. Not very good but still able to stay in the same job; in addition, the hotel’s incentive mechanism also focuses too much on material incentives (at most it is just giving out money). In fact, in addition to traditional rewards and punishment incentives, there are many Incentive methods are worthy of reference by our managers.

4. Establish a spiritual corporate culture that can unite people's hearts. A nation has its own national culture, and a company also needs its own corporate culture. During the one-month internship, I found that __ Hotel does not seem to have a cultural core that is deeply rooted in the hearts of the people (maybe because my working time is too short), that is, the employees do not have a unified and firm belief in it. It seems that many employees are purely They are working for their own lives, their work is not motivated enough, and their work lacks creativity.

4. Summary

The days of hotel internship are over. This hotel internship is also my first professional internship. In general, I have learned a lot in these days: in addition to understanding the service procedures and skills of catering, I also learned how to adjust my mentality, how to deal with my own interests and the interests of the hotel, how to deal with Good interpersonal relationships between colleagues, how to deal with customers; at the same time, it made me realize that as a waiter, I should have a strong sense of service; more importantly, during a month of work, I deeply realized the hotel's After seeing the hardships of the industry and seeing the prospects of hotel development, I have a better understanding of the direction and focus of my future studies.

Finally, I would like to thank the teachers for their help, and thank __ Hotel for giving us such a rare internship opportunity. I wish that __ Hotel will get better and better, and the college will get better and better.

Internship Experience 4 in the Chinese Restaurant of the Hotel Catering Department

As school life ends, we are about to face the challenge of employment. In order to better practice classroom knowledge and enhance our practical ability and understanding further understanding of society. The school arranged this internship so that we can master the theoretical knowledge of hotels proficiently. For this reason, I conducted a two-month internship in the catering department of Shenyang Liming International Hotel. I gained a lot and mastered many services that cannot be learned in the classroom. Skills and work experience, I have learned a lot of principles and principles of dealing with people. I have been well trained in terms of knowledge, skills and social experience, laying a solid foundation for future work and life.

1. Internship Unit

Shenyang Liming International Hotel is a foreign-related business hotel invested and constructed by Shenyang Liming Aviation Engine Group and entrusted to be operated and managed by Hong Kong Tianlun International Hotel Management Group. It is adjacent to Shenyang The Forbidden City and Zhongjie Commercial Center have excellent locations and convenient transportation. It has a classic Chinese restaurant, the Four Seasons Hall, the Sun Pavilion Western Restaurant, which brings together Eastern and Western delicacies, the Shark Fin Rice Restaurant, which specializes in abalone, shark fin and other rare treasures, the Jingtai Restaurant in Building B, which specializes in Macau beans, and the restaurant on the third floor. The banquet hall can accommodate large-scale events with more than a thousand people, and its style is extraordinary. The Sunshine Recreation Center on the fourth floor provides advanced and complete fitness, entertainment, leisure facilities and five-star quality services. In addition, Shenyang Liming International Hotel also has a large luxury banquet hall that can accommodate more than 1,000 people, and 6 multi-functional halls with elegant decoration and complete functions.

Internship process: I work in the Jingtai Chinese Restaurant in Tower B of the hotel. The Chinese restaurant is a relatively difficult department in the hotel catering department, because the hotel has not formulated specific job responsibilities and job descriptions for the waiters. In the first few days when I entered the job, I felt like a headless fly and could not understand the work process and work. The key is to just follow the arrangements and step-by-step instructions from leaders and veteran employees. Fortunately, the old employees are very friendly to us, but this is all due to our usual hard work.

In addition to setting up tables, folding cloths, passing dishes, serving dishes, and clearing tables, we also have to work part-time as cleaners. The first thing we do when we get off work every day is to wipe the dust. In addition, We also acted as porters, moving tables and chairs, turning tables up and down, and disassembling tables.

The working hours of our interns are 8 hours, with two days off per week. Almost every day they work two shifts, three hours in the morning and five hours in the afternoon. There is a lunch break at noon, but the specific time of getting off work is often uncertain. Overtime work may be required based on the actual situation, but overtime work will be recorded, and comprehensive time records will be recorded every month. Compensatory time off will be provided when appropriate. Although there is no overtime pay, I think this system is still very flexible and reasonable.

2. Internship content

Be familiar with the basic situation of the hotel and its environment, including:

(1) Hotel public facilities and business premises distribution and its functions.

(2) The main services, special services and distribution of each service provided by the hotel.

(3) The specific service content, service time limit, service department and contact information of each hotel service item.

(4) The geographical location of the hotel, the distribution of transportation, tourism, culture, entertainment, and shopping places in the city where the hotel is located, and the ways and means to reach these places.

(5) The hotel’s organizational structure, relevant functions of each department, organization and relevant senior management personnel.

(6) The hotel’s management objectives, service purposes and related culture.

(7) Participate in the company’s job training, become familiar with your job responsibilities, understand the importance of this position and its position in the hotel, and understand the work objects, specific tasks, work standards, and efficiency requirements , quality requirements, service attitude and their responsibilities and scope of duties.

(8) Be familiar with the menu and drink brands, and memorize the varieties provided every day. Sell ??clear varieties.

1. Chinese food service procedures

From welcoming guests - pulling out chairs for guests - spreading the cloth, removing chopstick covers - handing out towels - asking for tea and pouring tea - - Order food - Ask for drinks and pour them - Serve food - Service during the banquet (change plates, ashtrays, towels, serve fruits, get sauces, put rice) Check out - Send guests off - Turn over the table and clear the place - Finish. Although the above service procedures have been learned in the course and can be encountered every day at work, the needs of each customer are different, and it is not that easy to provide personalized services to guests. Through internship, I feel that only by mastering the basic service procedures as a whole can we provide customers with high-quality services in detail.

2. Drinking knowledge

There are a lot of drinks in the hotel. Although I learned some in books before, I don’t know much about them. Since I came to the hotel , I learned a lot about wine, including red wine, soju, white wine, etc., as well as their pouring methods, such as pouring one-third of the red wine, eight-fifths of the white wine, one pour of brandy, etc., and how to add lemon to red wine. , Sprite, etc. Huadiao wine can be added with plums, and whiskey can be added with soda water, mineral water, ice cubes, etc.

3. Matching of sauces

In hotels, many dishes have corresponding sauces, so you need to be familiar with the sauces in order to better serve guests. For example, suckling pig should be served with suckling pig sauce and sugar, white-cut rabbit should be served with garlic sauce, steamed dumplings should be served with mature vinegar, and boiled shrimps should be served with pepper rings, soy sauce and hand washing cups. These are all things we should know when serving guests.

4. Precious dishes

I never knew about those precious dishes such as bird's nest, shark's fin, abalone, sea cucumber, fish maw, etc., nor did I understand those things. Only after coming here, because you can often see these precious dishes that can be eaten, you need to understand these dishes, such as their origin, their preparation and their effects, etc. In order to enhance my business knowledge, I learned about them through various channels, such as asking leaders, or going to bookstores or online to check some knowledge about them.

5. Service details

For example, pour wine from the right side of the guest. If there is sauce, serve the sauce first, then serve, and put the sauce on the side. Opening wine requires the guest's consent. When serving dishes, first turn the dishes clockwise to the position of the host or guest of honor, and then announce the name of the dish. When serving chicken, fish, etc., you should follow the principle of left head and right tail. When serving dishes, you need to ask the guests for instructions first. After the dishes are served, you must explain to the guests. You can’t say how many bowls of rice the guest wants, but how many bowls of rice are served to the guest. The spout of the teapot cannot be pointed at the guests. The two pots cannot be placed together. Read the menu and prepare the appropriate tableware. Soda cannot be called a drink.

6. Inventory and cleaning of cloths and towels

Since the Chinese restaurant business where I work has always been very good, a lot of tablecloths, tablecloths, towels, etc. are used in a day, which requires a dedicated person to take charge of the inventory. , then send it to the laundry room for cleaning, and then recycle the points. I have also done this for a while. Here, we have direct contact with the laundry room. Every day, I take inventory of linens, deliver cloth towels, and collect cloth towels. In the process, I also learned about the management of towels, the distribution of towels, and the process of towels.

During the service process, we came into contact with all kinds of customers. At work, we improved our spoken English, gained knowledge, and broadened our horizons.

3. Opinions and Summary:

Although my internship was at the most basic level, I learned a lot, because the hotel is a special industry and I want to be a manager. , you must have certain work experience, which requires starting from the grassroots level and learning grassroots knowledge. I think that as a manager, if he does not understand the grassroots level, he cannot be a good manager.

1. Exercise of willpower

I remember when I first came to the hotel, because I had never worked in this industry, I didn’t understand many things, including the language. Because of the obstacles, my internship did not go very smoothly. I often received ridicule and ridicule from others. They laughed at me and said, "You didn't study hotel management, so why don't you even understand this?" Words like these hit me, but I never flinched and learned from my colleagues humbly. Although sometimes I was ignored by my colleagues, I never gave up and looked for other ways to solve the problem. One thing I firmly believe is that it is precisely because I don’t understand that I come here to learn. I come here to learn from experience. From these blows, I feel I have learned to be strong. Perhaps, I should thank them, it was they who gave me the opportunity to grow. I feel that from this internship, I feel that my will has become stronger. I believe that my ability to be frustrated will also be enhanced, which will also be the wealth of my life.

2. Enhancement of service skills

Throughout the internship process, the professional knowledge learned can be put into practice, and the previous theory has been put into actual operation. Theoretical things were replaced by my own skills. Whether it is setting up the table or providing services to guests, my skills have been greatly improved. If I often encounter customers who smoke, and at this time I see the customer holding a pack of cigarettes in his hand, I will bring the ashtray to him. He will be very happy because I have taken the lead. For another example, when I see a customer pouring tea and the teapot is tilted very far, I immediately step forward to add water. These are all skills developed through practice.

3. Have a clearer understanding of the hotel management process

When I was in school, the knowledge in books was always mechanized, but in my own work, I can truly understand it. I have a new understanding of the communication and collaboration between various departments, especially the work of the human resources department, marketing department, and front office department that I was not very familiar with before. I will have a lot of experience in the work of these departments in the future. Big help. Because I mainly intern in the catering department, I have a relatively deep understanding of the catering department. I have accumulated rich experience in the sales of catering products, menu design, banquet arrangements, etc. Furthermore, we have a clearer understanding of shift arrangements and personnel allocation.

4. Internship experience:

1. From a student to a social person

From elementary school to university, the school, teachers, and classmates have grown up with me More than ten years. In school, everyone is a student, and most of them speak the same language, so they can work together. But when you go out of school, it is different. You no longer face a single group of people, but all kinds of people, of different ages and countries. , people with different customs, often lack effective communication, and through my own internship, I am already a newcomer to society, and I have to think more about communication with them, whether it is colleagues or leaders, Or guests, only with good communication can we work smoothly. It also accumulated experience for myself to enter the society and carry out social activities in the future.

2. Service with a smile is a golden key

I remember one time, a customer asked me for a bowl of dried vegetable porridge, but I misremembered and got it as hairy root porridge. , this has been sealed.

When I brought it to the guest, I smiled and said, "Sir, this is hairy root porridge for you." The guest then said, "No, I don't want hairy root porridge, I want dried vegetable porridge!" It was only then that I realized that I had taken it wrong. I quickly apologized to the guest with a smile, and the guest laughed at this. "Forget it, just let it be hairy root porridge!" I truly realized the power of a smile at that time.

3. Employees are the promoters of corporate culture

Employees are the magic weapon to win customers, especially grassroots employees, because they are in direct contact with customers and all the needs of customers are met. They need to provide it. Only by establishing the flag of employees can we win customers and increase customer loyalty to the hotel. Through my observation of the regular guests in our hotel, I feel that the waiters have established a good friendship with them. As soon as they come, they know what tea they drink, what snacks they eat, and their last name. It is because of their understanding of the hotel. Customers' understanding can establish a good image of the company, make customers feel that the hotel feels like home, and only then can customers have a good reputation. Only with the hotel's reputation can customers be retained.

5. Summary

The days of hotel internship are over. This hotel internship is also my first professional internship. In general, I have learned a lot during these days: in addition to understanding the service procedures and techniques of catering, I also learned how to adjust my mentality, how to deal with my own interests and the interests of the hotel, how to deal with Good interpersonal relationships between colleagues, how to deal with customers. At the same time, it also made me realize that as a waiter, I should have a strong sense of service. More importantly, during the two months of work, I deeply realized the hardships of the hotel industry, saw the prospects of hotel development, and gained a better understanding of the direction and focus of my future studies. Finally, I would like to thank the teachers for their help and the DoubleTree by Hilton Hotel Chongqing Jiangbei for providing us with such a rare internship opportunity.

Internship Experience 5 in the Chinese Restaurant of the Hotel Catering Department

As school life ends, we are about to face the challenge of employment. In order to better practice classroom knowledge and enhance our practical ability and understanding further understanding of society. The school arranged this internship so that we can master the theoretical knowledge of the hotel proficiently. For this reason, I conducted a six-month internship in the Kairui Catering Department. I gained a lot and mastered many service skills and skills that cannot be learned in the classroom. Work experience

Shandong Kairui Hotel Management Consulting Co., Ltd. is a well-known national chain of diversified enterprises. The company currently has six brands, namely: No. 56 Gaodi Street Restaurant, Shandong Southwest Old Archway Features Restaurant, Chengnan Past Special Restaurant, Kairuili Business Hotel, Baiyun Suigang Hotel Decoration Engineering Company, Mobile Marketing Planning Company, and has many franchise and cooperative hotels across the country. The company focuses on employee training and provides employees with systematic paid training. Including induction training, job skills training, job theoretical knowledge training, execution training, influence training and management ability training, etc. The company will provide convenient conditions for each employee's learning and encourage employees to learn by themselves, improve themselves and develop themselves. .

Internship position and content

1. Preparation before meals: Make sure your hair and clothes are neat and tidy before starting work every day, and maintain personal hygiene; check the relevant tableware after entering the store. Whether the quantity is available, whether the relevant equipment is in normal use, and whether the business can be maintained throughout the day.

2. Welcome and greet guests: When all preparations are in place, you must stand at your post to welcome the guests before business hours. When guests arrive, take the initiative to greet them in a sincere and cordial manner.

3. Present menus and take orders: Help customers order dishes enthusiastically and politely. Make suggested sales to customers based on the order situation, and repeat orders appropriately to prevent wrong orders, and then complete computer orders as quickly as possible. After placing the order, you should briefly introduce some of the automatic services in the store, and remind customers to keep their belongings; finally, put the dishes ordered by the customer on the order menu, each copy in duplicate, and take one copy to the computer to place the order. One joint is used for serving dishes, paying bills and leaving notes for future reference.

4. Between-meal service: Keep an eye on the customer’s dining situation and the condition of the countertop at all times, such as adding water, changing bones, adding dishes, etc.; pay attention to whether the dishes ordered by the customer are complete, and provide assistance to the customer

5. Meal service: Check the dishes according to the computer list and check the quality of the dishes. Do not take the dishes if the portion is not enough, the color is wrong, the temperature is not enough, the ingredients are incomplete, or the tableware is unclean. If there are any foreign objects in the product, please do not remove it. When serving dishes, dishes should be served in a place with relatively sparse guests. Each time the dishes are served, the names of the dishes should be announced. After naming the dishes, they should be neatly placed on the shelf or on the table. When all the dishes are finished, the dishes should be reported to the table. Guest instructions: "All your dishes have been served, please wait!" The order of dishes should be soup, meat, vegetables, and finally the staple food.

6. Checkout: Check the bill amount, report the consumption amount to the customer "Thank you for spending __ yuan", charge the corresponding amount, confirm the last four digits of the bill with the customer, and retrieve it in time For the remaining amount, if the customer needs an invoice, the customer is reminded to bring the computer receipt to the cashier to get it.

7. Seeing guests off: When guests get up to leave, they should remind them to pay attention to the items they carry with them, and take the initiative to say "Thank you for coming, please go slowly, welcome next time!", and then send the guest as quickly as possible. Check as quickly as possible to see if there are any items left behind by the guests.

8. Post-meal tidying up: Arrange the chairs, clean the floor, clean the table safely and quickly, and set the dining table to welcome the next batch of guests.

9. Job Responsibilities: You should strictly abide by the cleaning requirements, clean all equipment and surfaces thoroughly, and report any problems related to products and equipment to the director, supervisor or manager in a timely manner if there are any problems. And when leaving the post, notify the current management personnel that when appearing in the lobby wearing uniforms, they should keep smiling to improve the quality of service and leave a deep impression on customers.