What do catering waiters need to be trained?

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.

Extended data:

Precautions for catering staff:

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.

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