What kind of ability does it take to be a waiter in a restaurant?

Language is an important tool and way for waiters and guests to establish a good relationship and leave a deep impression. Language is the material shell of thinking, which embodies the spiritual cultivation, temperament and attitude of waiters. The two most important aspects that guests can feel are the words and deeds of the waiter.

Second, communicative competence.

Any place where catering is done is a place where interpersonal communication is intensive. Every waiter has extensive contact with colleagues, bosses, subordinates, especially a large number of guests every day, and will have various interactive relationships with guests based on service. Handling these relationships well will make guests feel respected, valued and treated well.

Fourth, memory ability.

In the process of eating, guests often ask the waiter some questions, such as the star rating of the restaurant, the special dishes, the price of tobacco, alcohol, tea and snacks, and even the scenic spots near the restaurant. At this time, the waiter will become the "walking dictionary" and "compass" of the guests with his usual experience or purposeful accumulation, so that the guests can know all kinds of information they need in time. This is not only a service direction and guidance, but also a way to win the attention of guests.

Verb (abbreviation for verb) elasticity

Emergencies in service are not uncommon. When dealing with such incidents, waiters should adhere to the principle of "guests first"

Always right ",be good at standing in the position of the guests, put yourself in the guest's shoes and make appropriate concessions. Especially in the case of the waiter, we should dare to admit our mistakes and apologize and compensate the guests immediately.

Six, marketing ability

A waiter should not only complete his work according to the working procedure, but also actively introduce various service items of other restaurants to the guests. This is not only an important way to fully tap the utilization potential of service space, but also the need to reflect the sense of ownership of waiters and actively provide services for guests.