Etiquette of waiters in western restaurants

Gfd, a waiter in a restaurant, not only reflects the mental outlook of a restaurant, but also reflects the basic quality of the waiter in this restaur

Etiquette of waiters in western restaurants

Gfd, a waiter in a restaurant, not only reflects the mental outlook of a restaurant, but also reflects the basic quality of the waiter in this restaurant. The service etiquette of catering industry is the direct expression of service quality and service attitude, in which the service level of restaurants is the epitome of the service level of catering industry, and more attention should be paid to etiquette. It is necessary to strengthen the strict training and requirements on gfd and behavior of restaurant service personnel. The following is for everyone, I hope to help everyone!

Attendant gfd etiquette

Pay attention to appearance beauty;

First of all, we really need to be polite. In real life, we often see that some people's external and overall performance is not very good, or even very poor, which is the problem of manners. If some people are disheveled and depressed; Some people don't sit or stand; Some people swear when they open their mouths, play cigarette ash everywhere when they smoke, make a fuss when something happens, make a fuss, and interfere with others without scruple ... This phenomenon is a manifestation of not paying attention to manners and manners.

In the process of service, we often see some guests behave like this. We often use words like "this person's quality is really poor" to evaluate such guests, but please think back, have we ever had similar behaviors in our daily life?

Second, you should pay attention to your appearance. Everyone loves beauty, and stressing the beauty of gfd is not a "boast", but a kind of civilized etiquette. The neat, novel, beautiful and generous image not only conforms to people's aesthetics, but also meets the needs of communication, and at the same time reflects the respect for others and society. Those ugly habits, such as wearing a suit, hitting it on the spot, spitting, shouting and pointing, are all manifestations of lack of education and disrespect for yourself and others.

Thirdly, it is also a key point to emphasize the beauty of appearance and learn the aesthetics of dress. When visiting relatives and friends and celebrating the New Year holiday, people always wear fresh and beautiful clothes. Although this truth is obvious, there are still many people who unconsciously regard the beauty of clothes as a kind of communication consciousness and etiquette. People's dressing must take into account the specific time, occasion and purpose, which naturally includes the object of communication, and we must never blindly "follow our feelings" without telling the rules.

Specification for waiters in Gfd western restaurant

Appearance appearance refers to a person's appearance and appearance. Paying attention to gfd is a respect for others and society, a display of a person's mental state and civilization, and a service staff's love for work and enthusiasm for guests.

1. mental outlook-natural expression, smiling, kind, dignified and steady, generous and decent, neither supercilious nor supercilious, giving people a warm and reliable feeling.

2. Hair-don't leave a weird hairstyle, comb it neatly and keep it clean. The waiter's hair should not be too long, it should match the hair.

It is required that the front hair does not cover the forehead, the side hair does not cover the ears, the back hair does not sweep the collar, and long sideburns are not allowed. The waitress's hair should not be too long, the longest is the shoulder blade, which needs to be coiled or hairpin.

3. Face-the waitress's face should be light makeup, light lipstick, and not heavy makeup, keeping an elegant appearance and giving people a natural beauty. Waiters are not allowed to grow beards and are required to shave every day.

4. Hands and nails-nails should not be too long, they should be repaired and cleaned frequently, and hands should be washed and disinfected before service. Waitresses can wear colorless nail polish and should not use other decorations.

5. Perfume-based on elegant fragrance, remember to use strong and pungent perfume.

6. Jewelry-Don't wear earrings, hand-refined and other accessories that are inconvenient for work, and don't wear rings and other accessories that are easy to hide evil and unhealthy, except wedding rings. In order to satisfy the guests spiritually, it is not advisable to wear more decorations than the guests.

7. Clothing-two sets of winter clothes and two sets of summer clothes should be washed and changed frequently. The coat should not be too short to avoid exposing the belt when bending over. Shirts should be ironed, paying special attention to collars, cuffs and buttons. There should be no wrinkles or damage, and the color should be white. Don't let sweat, oil and stains appear on the shirt. You must button up, don't open it.

Shoes and socks should be changed every day, and leather shoes should be polished frequently to keep the upper bright. It is advisable to use black shoes and socks, and it is not advisable to use colors and styles other than those specified. Ladies and waiters should wear formal dresses in winter and summer, not underwear and barefoot. They must wear long tubes of flesh color and are not allowed to wear black. Wear black leather shoes or mend shoes. When wearing a shirt, the neck should be decorated and not exposed. Supervisors and foremen must wear black suits.

8. Personal Hygiene-Keep the whole place clean, including hair, panels, teeth and fingers. The mouth is fresh and tasteless. Do not eat onions, garlic, durian and other irritating foods, and rinse your mouth frequently. Hairdressing, shampooing, shaving, bathing, changing clothes, cutting nails, washing hands, etc.

Code of reception etiquette for waiters in western restaurants

First, physical beauty is higher than physical beauty.

Politeness, manners

It is a ceremony to pay tribute to others, a general term to show respect, and a respectful attitude towards others. Etiquette is etiquette formed by customs and habits. Appearance, appearance and manners are the moral norms for dealing with people. Etiquette is a ceremony to pay tribute to others. Appearance is the appearance of a professional, including dress, appearance, posture, graduation and behavior.

Second, strictly abide by the operating etiquette and operating norms in the service?

1, no smoking, no snacks.

2. Quiet, keep quiet in the workplace and keep quiet in grand occasions.

3, three lights and one quick, light operation, light talk, light walk, neat action and fast service.

4, three understand, understand the customs of the guests, understand life, and understand special requirements.

5, three times, the guests came with greetings, the guests asked with answers, and the guests left with voices.

6, self-esteem, respect for the elderly, respect for women and children, the disabled.

7, five diligence, eyes, mouth, feet, hands and ears.

What are the five first principles of western restaurant service?

1, female guests first, then male guests.

2. Take the guest first, then the host.

3. Take charge before the general.

4. The elder comes before the younger generation

5. Children take precedence over adults

Etiquette of western food waiters

1 Greet the guests politely and ask the number of people.

Guide the guests to their seats and hand over napkins.

Ask the guests what to drink.

Hand in the menu.

Ladies who order food are preferred. When ordering, they should stand at the right rear of the guests.

Give the guests bread and butter.

Provide catering services to guests in the order of western dishes.

8 add water or wine, bread and butter.

Be sure to replace ashtrays or leftover food and unused tableware.

10 asked the guests whether they were satisfied with the quality of the main course.

1 1 After the guests finish eating, clean all the plates on the table, together with the leftover food and used tableware, sweep the crumbs on the table onto a plate with a clean napkin, and take away the condiments on the table. Guests are advised to drink after-dinner wine or other kinds of drinks.

12 suggest desserts and write down the order.

13 provides dessert, coffee or water.

14 Ask the guests if they need anything else.

15 guests check out and pay the bill.

16 Minnan: "Goodbye and welcome to come again".