The difference between the waiter's job in the hotel western restaurant and the lobby bar.

Job differences of waiters in lobby bar of hotel western restaurant;

Western restaurants are more laid-back and less physically active than bar attendants in hotel lobby.

The main work of the hotel waiter:

1. Obey the work arrangement of the foreman of the lobby bar, and make good preparations before business, service in the business room and work after business according to the service regulations and quality requirements of the lobby bar.

2. Fill in the material requisition form every day to supplement and complete the consumed raw materials, drinks, snacks and various utensils and appliances.

3. Provide thoughtful service for guests, and actively introduce and recommend various drinks and snacks.

4. Keep the environment clean and tidy as required, and ensure that tableware and cloth are clean and intact.

5. Take good care of property, equipment and low-value consumables, do a good job of cleaning and maintenance, and regularly count all kinds of drinks, utensils and materials to ensure that the accounts are consistent.

6. In case of emergency or drunkenness, the guest should report to the foreman or management personnel in time to do a good job in safety.

7, do a good job of recycling empty bottles and cans, reduce waste.

8. Keep the surrounding environment and warehouse clean and tidy, and pay attention to temperature and ventilation.

The main work contents of western restaurant waiters:

(1) Obey the leader of the foreman and make preparations before meals;

(2) Strictly implement working procedures, service procedures and hygiene requirements, and strive to improve service quality;

(3) Continuously improve service attitude according to the requirements of initiative, enthusiasm, patience, courtesy and thoughtfulness;

(4) Be diligent in hand, foot and mouth, and provide services to customers in time;

(5) Be familiar with the menu and drinks, actively promote to the guests, and fill in the menu and drinks list of the guests according to the specifications;

(6) Do a good job in replacing tableware, linen and miscellaneous items in the restaurant;

(7) Actively participate in training and further study, constantly improve service skills and improve service quality;