Preparations for trainer training (passing dishes and cleaning, serving cashiers, and taking seats) 1. Preparation of personal appearance, training manual (large yellow book), menu, and all small appliances 2. First introduce yourself ( Hello everyone, I am a trainer from Aeon Pizza Hut, my name is, I am very happy to train you, the workstation we are training at today is a workstation) 3. Please introduce yourself to all new employees and get to know each other 4. Emphasize the discipline of training so that everyone can Listen carefully. After listening, go home and prepare to take the exam in 3 to 5 days. Prepare notebooks and pens to start the formal training. 1. Service behaviors not allowed at the food delivery and cleaning workstation. 1. Do not write graffiti on the tray. 2. Do not play with the tray as a turntable. 3. Hand-holding is not allowed. The tray is thrown around 4. When using a large tray, it is not allowed to wait for more products after placing 4 servings of products (such as 2 servings of soup, 2 servings of fried noodles) 5. Cleaning tools must not be scattered in the service area when not in use , should be placed in the work room or a designated place and kept clean. 6. It is prohibited to put chemicals in food containers, such as water cups or bowls, when performing cleaning work. 7. It is not allowed to mop the floor without placing a slip sign to remind it. Customers beware 8. It is not allowed to show courtesy to customers when they are passing by while mopping the floor. 9. It is not allowed to chat with other waiters while the restroom is being cleaned. 10. Empty glasses cannot be stacked. 11. Plates, bowls, etc. are not allowed to be placed on top of each other. Coffee cups and baking sheets are placed together. 12. Knives, forks, and straws cannot be placed in the glass, and ice cream cups cannot be placed on the glass. 13. It is not allowed to be disrespectful when meeting customers during the process of passing food. 14. It is not allowed. During the process of passing food, do not say hello when meeting customers. 15. Trays are not allowed to be placed on the guest's table when serving guests. 16. Do not pass products over the customer's head when serving guests. 17. Glass cups are not allowed to be held when serving glass drinks. Avoid putting your fingers into the plate rim of the cup. 18. It is not allowed to accept the plate from the guest's table without asking the guest's opinion. 19. It is not allowed to drip the sauce on the floor during the transportation process. 20. When the guest is dining After finishing, handle and put down the tableware gently when collecting the dishes. Training on the food delivery workstation. Responsibilities of the food delivery workstation: Ensure the timely delivery of products. Ensure the accuracy of food delivery and serving. Ensure the timely recycling of dirty tableware. Keep the service area and restrooms clean. 1. Introduce menu knowledge ( Understand the menu)----Memory method, page by page, explain each product in detail, including the product name, quantity, color of all products, whether they can be eaten by Hui people, fried, baked, stir-fried, roasted, baked, etc. 2. All product accessories and product names, product quantities - tips on memory methods - for example: vanilla anchovies shrimp. Quantity 5 pcs. 5-character name: Tender beef crispy rolls. Quantity 5 pcs. 5-character name 3. Product serving order and serving time Product serving order: beverages-soup-salad-snacks-staple food (pizza-noodle-rice-steak)-dessert Product serving time: product serving time It refers to: the time from when the customer orders to when the product is delivered to the customer's table. Hot drinks, cold drinks, and soups (3 minutes) (except for the puff pastry soup, which is 12 points because it is tested). Coffee (including hot and cold) are all 5 minutes for smoothies, 8 minutes for fried snacks, all salads, 9 minutes for grilled snacks, 12 minutes for pasta and rice (fried), 12 minutes for staple food (pizza-noodle-rice-steak) 17.5 minutes (takeout 20- 25 minutes) 4. Behaviors that are not allowed when passing food (see above) 5. When using the tray, first hold the tray with your left hand, place the tray flat on the palm of your hand, keep the tray balanced with the palm of your five fingers, and leave a slight gap between the palm of your hand and the tray To facilitate control, when passing dishes, you can place heavy objects close to the side of the body to maintain balance. When passing drinks, you can hold the cup below one of the two people to maintain balance. (Demonstrate to employees on the spot) Trays are only allowed to be placed on tables without guests. 6. Special attention should be paid to when passing dishes. For example, 1. All baking pans 2. Snail bowls 3. Baked dishes include The snacks are baked.

Baked noodles and rice 4. Hot drinks and soups 5. Baked desserts 6. What needs to be said when passing on special products (such as vanilla anchovy shrimp - squeeze lemon on the shrimp will taste better, ice cream black angel) - Insert the straw gently to be careful of spillage, and products with labels should remind guests to be careful about pricking their mouths and snails - bread tastes better when dipped in butter) 7. How to serve and order and write the time. Waiters serving dishes should check the water first. one. Then softly say "Excuse me," put the dishes on the guest's table, tell the name of the product, and then say "Please take your time." If the meal is already served, you can say "Hello, your meal has been served. Please use it slowly, then take out the order paper, cross out the products that have been served, and write the time. (Demonstrate to the staff on the spot) 8. Empty the tableware. When the waiter delivers the dishes to a certain table of guests or when passing by and sees empty tableware, the tableware must be emptied immediately. Before emptying the tableware, the customer must be asked in advance. Excuse me, do you still need the empty tableware? If not, I will remove it for you. You can only remove the empty tableware after the guest's permission. (Demonstrate to the staff on the spot) 9. How to put away and prepare the table. When the guests are having dinner, go up to the guests and ask them, "Excuse me, do you still need these empty tableware? If not, I will remove them for you." Wait for the guest's permission. Only then can you remove the remaining empty tableware from the table. If you see uneaten food on the guest's plate, ask the guest if he or she needs to pack it away. 'Hello, do you need to pack these for you?' (Demonstrate to the staff on the spot) When the guests check out and leave, first thank the guests for coming (thank you for coming, please go slowly, welcome to visit next time) and then close the table. When closing the table, you need to pay attention to the cups. Can be stacked. It is not allowed to put your fingers into the mouth of the cup to take 2 or more cups at once (it will make the guests feel bad) (demonstrate to the employees on the spot) First, check whether there are any food residues or food residues on the table, the floor, the sofa and the stools. There were oil and water stains, and the table was wiped with a green cloth. The sofa needs to be wiped clean with a blue cloth. Second, the ground looks dirty. You can sweep it with a broom first and then clean it with a cloth. Third, the table, floor and sofa are all cleaned up. You can prepare the tableware. Method: If you are waiting for a table, you need to ask the waiter how many guests will be waiting for the next table. Prepare the corresponding number of tableware sets according to the number of guests. If there are 2 people, prepare two sets of tableware (including two knives and forks, two napkins, and two dinner plates - you need to take them from the service cabinet). If not, wait There is a small table for 2 people with 2 sets of cutlery. There are 4 sets of cutlery for a table of 4 people. The large round table is equipped with 5 sets of cutlery. (When placing tableware, you need to check whether the plates are clean and not damaged, whether the cutlery and forks are clean and have no water stains, and whether the napkins have no wrinkles before setting the table.) The bottom edge of the plate and napkin is 2.5 cm away from the table, and the distance between the plate and napkin is 2.5 cm (demonstration to employees on the spot) Fourth, the table card is placed in the middle of the table, and the table card is divided into 3 sides. 1. Afternoon tea, 2. Business packages, 3. Introduction to birthday party activities/20% off for students/new product introduction.

Place different noodles at different time periods, (demonstrate to employees on the spot) For example: 10:30-2:00 in the morning, place the business set noodles, 2:00-5:00 pm, place the afternoon tea noodles, 5 : 00-8:00 The side where birthday party activities are introduced/20% off for students/new product introduction, and the side where afternoon tea is placed from 8:00 pm to the end of business at 10:30. There are sometimes pop-up cards inserted above the table cards ( It mainly introduces the products that are on sale or newly launched at that time.) When preparing the table, you need to check whether the table card and the pop-up card are intact and not damaged. If there is a missing pop-up card or the afternoon tea side, you need to inform the manager on duty as soon as possible to replace it. Fifth, check whether there are paper clips on one side of the table near the aisle, and whether there are enough paper clips on the paper clips (usually about 7-10 sheets) (demonstrate to employees on the spot) Sixth, check whether the tables and chairs are Stable, if the table is not stable, you can adjust the 4 legs under the table (the table legs can be rotated - demonstrate to the employees on the spot) 10. How to access the elevator on the first floor (demonstrate to the employees on the spot) 1. The elevator is divided into two floors: 1 and 2 2. The left side is the raw ladder (to place dirty tableware) and the right side is the cooked ladder (to place cooked products) 3. When the elevator on the first floor rings and you see the indicator light showing floor 1, you can open the 12th elevator door 4. After picking up the products in the elevator, first close the inside door and then the outside door, and then press the button 2. 5. Keep the elevator clean at all times 6. Take out the products and electronics together when picking up the elevator 11. How to install on the first floor Take-out (demonstrate to employees on the spot) Take-out food 1. Take-out hot and cold products need to be packed separately into 2, 6-inch PIZZA, tin foil boxes (snacks, noodles, rice) soups, drinks, and small Available in 3, 9-inch, 10-inch, 12-inch medium carryall 4, 13-inch large carryall 5, 9-inch, 10-inch, with 2-3 bags of take-out tomato sauce, 2 napkins, 2 forks 6 , 12 inches, 13 inches, comes with 3-4 bags of take-out tomato sauce, 3 napkins and 3 forks 7. All drinks come with straws (2 different straws depending on the product) 8. Soup and rice come with take-away spoons 9 , when the customer orders 12-inch pizza, noodles, rice, and soup at the same time. First take the 12-inch pizza in the middle bag, and then place the noodles, rice, and soup smoothly on the 12-inch pizza (this will be much more stable than loading it separately and will not be easy to scatter) 10. If the meal period comes and there are many takeaways at the same time , you can prepare the corresponding plastic belts, napkins, tableware and ketchup according to the size of the pizza in advance. Pack the remaining food after the guests have used 1, 9-inch, and 10-inch pizzas. If there are less than 3 teeth left on the pizza, use 6-inch boxes (i.e. small ones). P box) 2, 9-inch, and 10-inch pizzas have 3 left. Use 9-inch boxes to pack 3, 12-inch, and 13-inch pizzas with 3 left. Use 9-inch boxes to pack 12-inch and 13-inch pizzas with 3 left. For teeth and above, use 12-inch boxes for packaging. 5. Pack all unused snacks in paper bags. 6. If it is a whole portion and has not been touched, pack it in a tin foil box. 7. Pack drinks in take-out paper cups. 8. Rice and noodles. Classes and desserts are packaged in tin foil boxes. 12. How to answer the phone (demonstrate to employees on the spot). First, you need to answer the phone within 3 rings. Pick up the phone. If there is a holiday, you should say "Happy holidays/Good morning" (noon) Good, good afternoon, good evening) Pizza Hut Happy Restaurant of Hangtianqiao is happy to serve you. Then listen to the needs of the guests and pay attention to the need to use polite language. If the guest orders takeout, you need to take a piece of paper to record the product the guest ordered. , then repeat the order, write down the customer's phone number and name, ask the customer if there are any other discounts, if there is a coupon, help the customer place the order first, and then ask the customer to remember to bring the printed coupon when they come to pick up the takeaway. . Products not recommended for take-out: Generally for take-out. 1. All desserts with ice cream are easy to make 2. Products that come out as puree (for example, mashed potatoes) 13. Small utensils and condiments in the serving area and service cabinets should be replenished during non-meal periods. Supplement corresponding small utensils and condiments (such as hot drink plates. When there are not enough dessert spoons.

You should go to the dishwashing room to refill) 14. How to pass the food first? The food passer plays an important role in product quality control, because after the product is made, the food passer is the first to get the product and then pass it to the guests. , so checking is very important. When the infield places the prepared products at the food delivery port, we need to deliver them to the guest's table as soon as possible (the exact time needs to be delivered to the guest's table within one minute after the infield gives us the product) 1. Look After receiving the product, you must first check it with the name on the order. The name must be consistent before passing on the dish (special attention should be paid: sometimes the order states that the drink does not add ice or has less ice, or the pizza does not require green pepper or pineapple, etc.). It must be checked before being passed on to the customer. If the product name is found to be inconsistent with the product, the manager on duty, the team leader of the internal and external field, or the area must be notified immediately - the wrong product cannot be served to the customer) (Demonstrate to employees on the spot) 2. After confirming the name of the order and the product, check whether the quantity is the same. For example, there are 2 chicken wings on an order. Check to see if there are two copies. Or maybe the order says a serving of herbed anchovy shrimp, and you need to see if the shrimp on the plate are 5 and come with Thousand Island dressing and lemon wedges. Only when the quantity is correct can you serve customers (demonstrate to the staff on the spot) 3. When there are many kinds of products such as drinks, soups, snacks, pizzas, etc. at the dish pass. First pass on products that are easy to make, such as ice cream. Then pass on drinks-soup-snacks (fried, grilled) and staple food. 4. When there are 2 or more products at the pass, we need to look at the list first. If the two products are from the same machine, we can transfer them together. This saves guests waiting time and frees up time to pass on products to the next table. If there are products in the same segment or nearby tables, we can also pass them together, for example, there is 1 table of chicken wings. We can transfer the smoothies to the 2 stations together, first to the 1st station, and then to the 2nd station. Then go to station 1 for ordering and writing time, then go to station 2 for ordering and writing time (demonstrate to employees on the spot) 5. All products with accessories must be on pallets. For example, when passing drinks, all desserts, and drinks, you can only hold the lower part of the cup, never the upper part of the cup - it will make the guests feel bad (demonstrate to the employees on the spot) 6. Prepare the drinks according to the different products The corresponding objects can be used to pass the dishes. 7. When passing the dishes, all snacks should be placed on the plate. Please note that they will easily slip. Be slow and careful when passing dishes around. 8. If the product is equipped with sauce, the sauce plate is not allowed to be placed on the product plate. (There will be cross-contamination) 9. During the process of passing food, the tray is not allowed to be placed on the dining table with guests. It can be placed at the service cabinet and the food passing port. 10. During the process of passing the food, you should be polite to the customers. If you are passing a relatively hot product and need to remind the customers around you to be careful when passing through a crowded place, please stay away. When encountering children and the elderly, you should slow down because children and the elderly walk slower. When passing dishes, be careful to keep a certain distance from the guests in front. Because when a customer suddenly stops or turns around, it is easy to knock over the product in your hand. If there is water stains on the floor, be careful not to slip. (Demonstrate to the employees on the spot) 11. If a large number of products are brought to the guest's table during the course of passing the dishes, you can seek help from other waiters to help put the products on the guest's table one by one (demonstrate to the employees on the spot) Demonstration) Cleaning workstation training 1. Understanding and using rags and mops. There are three types of rags: 1. Green-edged: used to wipe all countertops that come into contact with food (such as guest tables, service cabinets, food delivery ports, etc.) 2. Blue-edged ones: Used to wipe all facilities, places that are not in contact with food (such as guest sofas and stools).

Glass door glass outside the restaurant, decorations in the seating area, black tables, etc.) 3. Gray-sided mops: used to wipe the bathroom (such as mirrors, toilets, countertops, etc.). There are three types of mops: 1. Red-handled mops: use Used to wipe all outfield floors and the outer steps of the lounge. 2. Blue handle: Used to wipe the floors of all infield production areas (because they are oily, so they need to be distinguished) - Exception: use red ones for the infield on the first floor, because The inner floor is not a production area. 3. Gray handles: all the rags used to wipe the bathroom need to be washed separately if they are dirty. 2. How to mop the floor. When mopping the floor, mop the floor in an S shape. The area should not be too large, about shoulder width. Okay, (demonstrate to employees on the spot) 3. When mopping the floor, you need to pay attention to the fact that you must place a slipper carefully when mopping the floor. When a guest passes by, be sure to remind the guest to be careful not to make the mop too wet when mopping the floor. You can use something to fan yourself while mopping, which can speed up drying. During non-meal periods, the entire floor needs to be swept and mopped. During the meal period, you can mop the floor if it is dirty. 4. What to check for the cleaning of the bathroom: If any fault is found, notify the manager on duty in a timely manner 1. Check whether the diffuser, lighting, hand dryer, toilet, and faucet are functioning normally. 2. Check the bathroom. No odor 3. Make sure there are enough toilet paper and hand sanitizer. 4. You can put some aromatic balls in the urinal in the men's bathroom to remove odor. Clean the bathroom during meals: 1. Keep the mirror, countertop, floor, and dryer of the sink clean at all times without water stains. 2. Keep the toilet unblocked at all times, pump water well, and clean the paper basket. 3. Keep toilet paper and hand sanitizer sufficient. Clean the restroom during non-meal periods: 1. Use detergent and a special rag (grey) for the restroom. 2. Use a dry rag. Wipe the faucet to keep it clean and bright. Note: 1. When cleaning the bathroom, there should be a sign at the door to remind you. 2. When cleaning the equipment, if there are guests who want to use it, give priority to the guests. 3. Before cleaning, take off the apron and clean it. After finishing, wash your hands 4. The door of the restroom should be kept closed at all times (otherwise, if you are dining directly in front of the customers, the customer experience will be very bad) 5. When any employee sees water stains on the countertop in the restroom, he should wipe it clean immediately 5. Placement of BS and cup baskets (demonstrate to employees on the spot) All recovered dirty tableware must be placed in the BS box in order (the BS box on the first floor is in the infield on the first floor, and on the second floor in the service cabinet next to the food delivery port) Medium) 1. They need to be placed in order, with dinner plates and dinner plates placed, and noodle bowls and noodle bowls placed. Cannot be placed out of order 2. All bamboo sticks are stored separately 3. All dirty knives and forks are placed in the knife and fork box 4. One cup can only be placed in one grid in the cup basket 5. One pot of drinks needs to be placed separately Do not place them in the cup basket. 6. All cups must be poured out of water before being placed in the cup basket. Except for smoothies or those with particles in the water that cannot be poured, straws or spoons are not allowed in any cup.

Put knives, forks, etc. into the cup basket 6. Clean up the behaviors that are not allowed (see above) 2. Service behaviors that are not allowed at the service cashier workstation 1. It is not allowed to place order paper clips on the customer's desktop or hand support Ordering at the table 2. It is not allowed to lean beside the customer's table or chair 3. It is not allowed to use promotional words in a mechanical way when ordering food for customers 4. It is not allowed to make customers feel like a forced sale 5. Repeated orders are not allowed Speak too fast and fail to confirm clearly with the customer 6. Not allowed to proactively recommend products to customers 7. Not allowed to not reprint the receipt after adding an order 8. Not allowed to put the order paper clip under the table rudely 9 , Do not allow impatience or make customers feel rushed 10. . When ordering food for customers, you are not allowed to look around and do not focus on the customer who is ordering food. 11. It is not allowed to repeat the same promotional phrases multiple times. 12. When placing an order, you are not allowed to tap the POS screen hard or use other sharp objects. Click POS 13. Service personnel are not allowed to stand fixedly in one place. 14. Service personnel in the same area are not allowed to communicate with each other, such as: leaving the service area without good communication with each other is not allowed. 15. The same area is not allowed. service staff are doing the same thing at the same time, such as: not allowed to enter the POS machine at the same time, etc. 16. Not allowed to disturb customers too many times 17. Not allowed to put trays on tables with guests 18. When customers use cups and plates When there are still products in the cabinet, you are not allowed to come forward to collect the empty tableware (unless requested by the guest) 19. When putting anything into the service cabinet, you should handle it with care, and you are not allowed to throw items on the service cabinet at will. 20. Check out, find It is not allowed to use the checkout folder during odd hours. 21. It is not allowed to leave the change on the guest’s table. Service behaviors that are not allowed at the cashier workstation are not allowed. 22. It is not allowed to open the cashier drawer when not checking out or withdrawing large bills. 23. During checkout. Do not leave the cashier drawer open for a long time during the process. 24. Service cashiers are not allowed to take the keys to the cashier drawer without authorization. 25. Money in the cashier drawer is not allowed to be used for other purposes. 26. Except for the manager on duty, private exchanges with other people are not allowed. Exchange cash 27. Service cashiers can only use their own passwords for cashier operations, and are not allowed to use other people's passwords to operate, or tell others their own passwords to operate on their behalf. 28. It is not allowed to start tidying up service workstation training without watching customers leave the table. 1. Understand the afternoon tea business set menu and explain the start and end times in detail (demonstrate to the staff on the spot) 2. Understand the order form. First, clearly write down the number of Taide guests and table number ordered on the order. Write down the product name and quantity clearly. Should dessert be served together or after the meal? Please clearly indicate the special products and requirements (such as pizza without green peppers, etc.) 3. Pre-order meals during the meal period. When the meal period is approaching, we need to pre-order meals, which means that new guests will be seated all at once. When there are more, or there are fewer waiters, or there are many guests who have not ordered, we need to go up and ask the guests if they want to order. This can spread the ordering requirements: after the new guests sit down, they need to order within one minute. Ask the guest if he or she wants to order food. 4. How to order food --- Use gesture guidance when ordering. Use four fingers together to introduce the menu. Do not use your index finger to show only a certain product to the customer. 5. How to promote sales. -Full meal promotion can be used for full meal promotion for guests when ordering - to increase turnover. If the guest only orders pizza, we need to introduce desserts to the guest. Snacks, drinks, etc. It is called a full meal promotion. For example, the products ordered by the customer are similar to the set meal or business set meal. We can introduce the set meal to the customer as a business set meal when the customer orders drinks and snacks.

We can introduce afternoon tea at the corresponding time period. 6. How to place an order—what you need to pay attention to when losing an order (demonstrate to employees on the spot) pay attention to afternoon tea, business packages, set meals, drinks with ice, dessert orders immediately, pizza double combo, Pizza size, how to place an order 7. Pay attention to the serving time---serve desserts when necessary. After ordering the meal, pay attention to the serving time at all times, and notify the manager on duty as soon as you finish the product. 8. Muslims cannot eat anything spicy. What the Hui people cannot eat 1. All sausages, basil sausages, Italian sausages, etc. (all made of pork) 2. Bacon 3. Pork 4. Ham All products marked with small peppers on the menu 9. Recycle empty tableware When guests are dining, pay attention to empty utensils at all times when serving dishes. Remove the empty tableware promptly when we find it. 10. Respond to customers in a timely manner - OK, immediately when the customer calls the waiter, our answer should be. Okay, come on right away 11. Checkout 3 words Hello, here is your change, bill (and invoice) Thank you for coming, welcome to visit next time 12. How to check out - take the checkout folder, swipe your card and cash to check out as a guest When we check, we need to take the order form and check it with the computer. When the amount is consistent, we can check out and ask the guest whether to pay by card or cash. We can collect the money directly in cash and ask the guest if he has any change. If he swipes the card, ask the guest if he has a password. If there is no password, you can take it. Swipe the guest's card. If there is a password, use the mobile POS machine to swipe the guest's card. How to swipe the card (demonstrate to the staff on the spot). After swiping the card, two coupons will come out. The first one is the merchant coupon for the guest to sign and needs to be kept. Cashier, the second one is the customer coupon, no need to sign, leave it to the guest. Ask the guest if he or she needs an invoice, and issue the invoice directly to the guest on the first floor. If it is on the second floor, you need to ask the guest to write the invoice name on the back of the bill or order, so that the invoice can be issued directly to the door when the guest leaves. Save time. 13. How to issue invoices (demonstrate to employees on the spot). After issuing an invoice, pay attention to check whether the invoice number is consistent with the printed invoice number. 14. During peak periods, when there are more than 2 waiters checking out, the checkout must be handed over to the cashier. to proceed to checkout. Avoid the phenomenon of more than two people waiting for the checkout at the same time. 15. Take the initiative to provide water to the guests. When the guests are seated, we need to provide water to the guests (cold and hot water are provided as the seasons change). Cashier workstation training (demonstration to employees on the spot) 1. How to check out - ( Credit card and cash) explain the practical operation (demonstrate to employees on the spot) 2. The distinction between ordinary documents and special documents (including 20% ??off, 10% off, and all coupons, printed version, issued in the store 1. Special documents: all coupons used , version) documents 2. Ordinary documents: All cash and credit card receipts without coupons, the guest does not enjoy any discounts 3. How to sign all the discounts when using them All printed versions and in-store issued coupons After the guest uses the order, You need to tear off the lower right corner of the coupon and put it on the order folder together with the printed bill. The top of the bill needs to be stamped with a "discount stamp" signature. 20% off and 10% off, signed by the cashier.

Write the signatures of all four parties on the paper version at the front of the queue, including the manager, cashier, guests and waiters (demonstrate to employees on the spot) 4. How to write small homework (all homework are 20% off, write 1, number of transactions/money saved 2. Number of people/guest consumption amount) Number of transactions/money savedNumber of guests/guest consumption amount 5. How to write a cash payment book 1. Pbj0762. Date of the day 3. Hangtianqiao Restaurant 4. 8058122784080920015. Beijing Pizza Hut Pizza Co., Ltd. 6. Business money 7 , ￥10000'8, one, two, three, four, five, six, seven, eight, nine, ten, ------ ten thousand, one thousand, one hundred, ten, yuan, dime, cent, for example: one thousand Three thousand five hundred and twenty divisions Qi Yuan Lu Jiao Jiu points When there is no points, use whole words to fill in 9, whole handful, zero pieces (demonstrate to employees on the spot) 10. Write your own name 6. The checkout time cannot exceed 3 minutes 7 , How to issue invoices (demonstrate to employees on the spot) 8. How to order takeout (demonstrate to employees on the spot) 3. Service behaviors that are not allowed to occur at the seating workstation 1. When guests enter the restaurant, no one is allowed to attend 2. The receptionist is not allowed to have dull eyes or stand expressionless at the reception desk. 3. The receptionist is not allowed to fail to communicate with the customer. 4. Not to tell the customer the waiting time is not allowed. 5. The indifferent attitude is not allowed. Not actively responding to customer needs 6. Cannot take customers to tables that have not been cleaned 7. Do not follow customers when taking seats, but must lead from the front 8. Do not place the menu directly on the plate 9. Place the menu on the table 10. When collecting excess tableware, do not collect the tableware in front of the guests. 11. It is not allowed to stand at the position where the guests are about to sit down to collect the tableware, which will affect the seating of the customers. 12. If there is an usher at the door, It is not allowed to open the door for customers. The training of the seating workstation is to welcome the guests and arrange comfortable seats for them. After the customers have finished their meal, send the guests out of the restaurant and thank the customers for coming to the meal. Arrange the customers to queue up and wait for their seats. The usher who receives take-out customers is the person who makes the first impression when customers enter the restaurant, and is also the person who arranges the seats reasonably.