How do restaurant waiters do their jobs well?

How do restaurant waiters do their jobs well?

The most important thing in restaurant management is the daily work of waiters, so how can waiters do their daily work well? Take a look at the following article with me!

When preparing for work

1. Check your gfd before going to work. In front of the guests, your image not only represents the individual, but also represents the hotel.

2. Before going to work, think about whether you have prepared the working tools and whether the work left over from the previous day is ready to be completed. A small detail may affect the quality of your service.

No matter whether you are in your work area or not, you can get into the habit of picking up the garbage on the ground as long as you pass by, which will bring convenience to everyone with no effort.

When the guests don't arrive, only one set of lights is on in the private room, so you can work. If each room can save one degree of electricity every day, then the whole floor can save at least dozens of degrees of electricity every day, which is not a small amount in a month or a year.

5. Before business, carefully check whether the pre-meal preparations in your work area are done well, such as hygiene, tableware, boiling water, tea, sauce vinegar jar, toothpick cup, etc. It's like reviewing the paper carefully after the exam.

The guests are seated.

1. Be careful not to break the chopstick cover when using it. This is easy to handle, and the cost will come down.

2. Know about the guests in your room, such as the name of the reservation person and the number of guests. , and remember the name, position, hobbies, tastes, etc. In order to provide better, more thoughtful and more enthusiastic service next time, and strive to turn guests into frequent guests of the hotel. The manager is not the only one who has old customers. As an ordinary waiter, you can do the same.

3. When guests in private rooms take off their coats, they should take the initiative to hang up their clothes for the guests; Offer to help guests with their bags or clothes when they leave. In fact, at this time, you are euphemistically performing the duty of "supervision". We don't want guests to leave their own things, and we don't want guests to take things that don't belong to them.

When a guest orders,

1. When the food ordered by the guest is sold out, inform the guest to change the food or help the guest to return it as soon as possible. The longer the delay, the greater the dissatisfaction of the guests. The first thing to talk about is to respect the guests.

2. Write clearly when billing, don't waste some menus, don't write weeds, and don't practice writing. A menu needs to go through many links, so that everyone can understand it.

3. When the guest is away after ordering, be sure to mark all the dishes as "ordered"; After the guests arrive, only the staple food is called "a la carte"; After the hot dishes are served, we should inform the guests that the dishes have been served, and ask the guests whether they want to add dishes or whether they can serve the staple food according to the actual situation.

4. Check the menu after ordering, including the dishes, the number of people eating, and whether the order is accurate. Checking it again will reduce the trouble of many people in many departments.

5. If the guest orders two or more dishes with repeated tastes or raw materials at the same time, your prompt is invalid. You should mark a five-pointed star on the menu as a note to let your superiors and kitchen know that this is the guest's request, not a repeated point.

When entertaining guests

1. If the guest has children, move the baby stool for the guest in time; When ordering, introduce one or two dishes suitable for children to the guests. Sometimes it is more useful to take care of a client's children than adults.

2. Before serving, carefully check whether there are foreign objects (such as hair, glass, insects, etc. ) in the dish, and put one more pass, it will reduce the probability of a complaint. The loss of interest of the hotel may be compensated at this level.

3. When serving, announce the name of the dish clearly and loudly, and ask the customers to enjoy it. Doing so can let the guests know clearly what food they are eating. The name of the newspaper can also remember the dishes people like to eat, and accumulate the next batch of guests for the hotel.

4. When serving, remind the guests to avoid pouring soup and wine on the guests.

When serving, you should make a list first, then move, then serve, and consider the serving position of the next dish.

6. The serving rule is left-upper and right-back; The rule of pouring drinks is to exit from the top right. Both service postures are T-steps.

7. If the food served is not ordered by the guest or served at the wrong time (such as cold food before hot food), it should be returned to the room delivery department in time for proper handling. It is unwise to find reasons to persuade guests to accept it.

8. After all the dishes are served and marked, tell the guests in time.

9. Whether serving or packing things, try to avoid making noise and handle it carefully.

10. Use a tray to take tableware or drinks. The use of pallets is a manifestation of standardized service. The more you use them, the easier your work will be.

1 1. If there are foreign guests and friends in the restaurant, please take the initiative to ask if you need knives and forks.

12. Whisper greetings when pouring wine for guests: How much do you think? The guests will like it.

13. Remember to put a spoon when serving beans, tofu and other dishes. Don't wait for guests to ask for it.

14. When you see flies, flying insects, etc. You should try to eliminate them at once. When you meet flying insects while eating, not only will guests turn off their appetite, but the hotel environment will also be destroyed. For example, flying into dishes is even more troublesome.

15. Empty plates should be taken away in time, and the remaining plates should be replaced with small ones. This not only facilitates serving, but also keeps the table clean.

16. Seasoned dishes should be seasoned before serving. The purpose of this is to tell the guests that this dish uses seasoning.

17. During the meal, pay attention to the guests' views on the environment, dishes and prices, and try to write down the feedback to the manager. Summing it up every day, it is easy to figure out the customer's psychology.

18. Keep the desktop and workbench clean at all times, and take away the dishes taken from the dining table at any time. It's really uncoordinated to put garbage and food together.

19. Guests will be even more surprised when they go to the bathroom. Fold their napkins and put them aside until they come back. It's best to fold different patterns at a time, which requires you to learn some origami skills at ordinary times.

20. After the guests have finished eating, the leftovers should be sent back to the kitchen for the manager or chef to taste, so as to find out the reasons for their unpopularity.

2 1. When a guest takes out a cigarette, he should immediately take a lighter and light it for the guest as soon as possible.

22. When a guest drops chopsticks or other tableware on the ground, he should put on clean tableware for the guest at the first time. Waiters should be quick-witted and sharp-eyed, and don't wait for guests to ask questions everywhere.

23. Always pay attention to whether there is water in the guest's teacup and whether there is wine in the cup. In this way, the hotel can not only increase the sales of drinks, but also avoid the embarrassment that there is no wine in the glass when guests drink.

24. If you want to leave your post temporarily (paying the bill, urging food, delivering tableware, taking drinks, etc.). You should tell other colleagues to take good care of your service area. Guests need services anytime, anywhere, sometimes in a short time when you are away.

25. Pour the drinks for the guests and take away the teacups; When the guest says he won't drink any more, take away the cup and pour the drink or tea. Don't underestimate such a simple action, sometimes it can bring more wine sales to the hotel.

26. When you receive the selling notice in your business, you should inform other colleagues around you in time.

27. If you can't find the manager at work, you should ask the manager's whereabouts at the reservation office or the waitress on the floor. It's more efficient for guests to run around looking for the manager in Bidiu. Because flight attendants are usually equipped with walkie-talkies

28. When checking in or visiting in the lobby, always pay attention to the guests' expressions, actions and needs. If there are guests around, ask if you need help.

When the guest pays the bill

1. Before checking out, the guest should check the bill to see if there are multiple bills or missing bills. When a guest asks for a bill, it's best not to take a quick look. The busier they are, the more likely they are to make mistakes.

2. When the guest pays the bill, ask the guest whether to open or return the unopened drink. If a guest buys a bill and then returns it, not only will you be in trouble, but even the cashier will be in trouble.

Say "thank you" three times before and after paying the bill: say "thank you" when sending the bill, say "thank you" when receiving the money, and say "thank you" when returning the change or invoice. Guests are our parents, so we should seize the opportunity to say "thank you" more.

4. After receiving the guest's money, count it in front of the guest and clearly tell the guest how much money is received. It's your fault to overcharge or undercharge. You'd better point it out yourself Pay special attention to the authenticity of banknotes.

Return the invoice to the guest after paying the bill, and remember to put a hotel reservation card in the change bag. Doing one more little thing will bring more opportunities for the hotel to patronize.

6. After the guest pays the bill, put the vase on the table to show that he has paid the bill. When the guests leave and see the vase on the table, other colleagues or leaders will be relieved.

7. When guests leave after eating, they must say goodbye warmly, and never show the expression of "finally leaving". After-sales service is as important as pre-sales service.

8. Check whether the hotel's things are lost immediately after the guest pays the bill (pay special attention to the high floor) and whether the guest's things are left behind. High-end and novel tableware can really attract guests, but the risk of damage or loss also increases.

9. When a guest tips during the service, it means that the guest recognizes your service, and refusing to accept the tip completely sometimes makes the guest very embarrassed. When a guest tips, he should explain to the guest: Thank you for your encouragement. This is what we should do.

After the guests left,

1. When collecting the table, collect the linen (mouth cloth, towel, dish pad) first, then the glassware, and then the small pieces (chopstick holder, chopsticks, spoon, toothpick cup). And the efficiency of closing tables in order will be greatly improved. Pay special attention when closing the table, and don't dump the garbage in the ashtray into the tablecloth, so as not to burn the tablecloth, which may cause a fire in serious cases.

2. The disposable towels or napkins that the guests have not used up are returned to the bar at any time, and many a mickle makes a mickle. I like this store and feel at home.

3. The disposable towels used by the guests should be recycled centrally, which can be used as cleaning utensils for other departments, and the cleaner towels can be used as guest toilets. The more things you do to turn waste into treasure, the better.

After the guests leave, don't eat leftovers for the sake of hygiene and hotel image. This is the minimum self-esteem of being a man.

5. Use articles according to the principle: put things back there, lend them to whom, and remember the location of articles and appliances in this department. Slowly, you will find that this is really a good habit, which is convenient not only for you, but also for everyone.

6. If you break it, you should pay for it, and the courage to take responsibility will only bring you benefits and praise.

7. If the equipment and facilities are damaged, report to the supervisor or engineering department in time, so as to get timely maintenance and avoid affecting normal business work. If you check it every day.

8. Report any accident or complaint on the floor to the supervisor on duty every day to avoid other colleagues making the same mistake. It can be emphasized at the regular meeting that taking one's own mistakes as an example is a style.

9. Visiting the kitchen when you have nothing to do will make your work more like a duck to water.

10. When yawning or sneezing, cover it with your hand or napkin. You must hide in a place where no one can see you after work.

1 1. When you meet a guest or superior who greets you politely, a simple greeting can leave a good impression on you.

12. Seeing that other colleagues are too busy, take the initiative to help others and carry forward the spirit of teamwork. If you want others to be nice to you, you should be nice to him first. You offer to help him, and he will help you.

13. Don't take the passenger elevator unless there is an emergency.

14. When you see a stranger entering the non-business area, you should take the initiative to stop him and ask his identity. Waiters are the most widely distributed in hotels, and this responsibility should be borne most.

15. Anything left by the guest should be handed over to the manager or reservation department immediately, so as to get in touch with the guest in time and return it to the guest. This is respect for yourself and others.

16. Maintain the property and reputation of the hotel at any time and on any occasion. Since you are an employee of the hotel, the reputation of the hotel is actually your reputation. It's not hard to understand that the shops are booming and I'm ashamed. Which boss doesn't like a conscientious employee who loves to stay at home? This is much better than trying to "kiss up".

17. In business places, don't talk loudly under any circumstances, and tell yourself to keep your voice down.

18. Make weekly records carefully, and explain in detail the daily attendance, complaints, passenger flow, what happened on the floor, the contents of the regular meeting ... remember what happened that day clearly to avoid problems in the future.

19. Knock on the door (usually three times) before entering a private room or office, which is universal at any time.

20. Be sure to hand over the work properly before coming off work, and then ask the supervisor if he can get off work and get permission before coming off work. Maybe the leader has other things for you to do. This is not only a sign of respect, but also a sign of responsibility.

;