(a) tidy up all the appliances at the exit, pay special attention to keep the exit clean and tidy.
(1) Idle clips should be checked and put into the drawer.
(2) The outlet shall be kept free of water and oil pollution.
(3) Sauce, vinegar, pepper, salt and other condiments placed on the dining table must be kept clean and tidy, and the products should be fresh and hygienic, and updated to the kitchen regularly.
(4) Keep the ground free of paper towels, toothpicks and other sundries, and keep the carpet clean and free of water stains and oil stains.
(5) The garbage in the garbage basket should not exceed 2/3.
Napkins, knives and forks, spoons, chopsticks, packaging bags, packaging boxes, packaging cups and other items should be prepared and placed neatly. If there is any shortage, it should be replenished in time and the items should be kept clean.
(two) the whiteboard must be wiped clean, clearly record the day's assessment, marketing products, soups, etc.
(3) Pay attention to the kitchen receipt, according to the product weight and quantity recorded in the green list (kitchen product list), take the corresponding number and quantity of clips, and take the initiative to urge the products, so as not to clamp the wrong clips and cause export errors.
(4) As a waiter, you must know the color, fragrance, taste and shape of the products, and refuse to serve when you find unqualified products and utensils are incomplete and unclean, which can support the possibility of complaints from guests to some extent.
(5) When it is not clear how many people will like a product (such as snacks). ), tableware should be equipped (3-4 people) to prevent guests from asking for it again and wasting time.
(6) Be sure to concentrate, and don't forget the station number on the way out because of half-heartedness, which will slow down the exit speed.
(7) Learn to ask for help and give help when eating out. Diners don't need to personally deliver the products to the guests, but can give them to the regional leaders. If the regional leaders are not busy, they will take the products to the guests' desks as soon as they see them, so as not to waste people, because this is equivalent to two people working in one area.
(8) The food delivery staff should return to their posts as soon as possible after the products are delivered or someone meets them, so as to keep their posts open. But in the process of transmission, the product name and station number should be clearly handed over. At the same time, in the process of returning to work, when passing through the colleague's area, the waiter should habitually observe whether there are recycled products that can be withdrawn by the way in the kitchen and bar, or help the colleague to complete other things, such as closing the table, taking a glass of water, taking a small glass of tobacco, and carrying water. And be good at accepting help and don't waste time in refusing.
(9) Pay attention to the use of polite expressions after eating the products, such as "Hello, all your products have been served. If you have other needs, we will always provide you with services. I wish you a happy meal! "
(10) For the small requirements of the guests, we must do it in time, and we must not ignore or forget it. For example, guests need rice, sauce and tableware. For the guests at the turntable, inform the kitchen to change the clip in time and record it on the whiteboard at the meal outlet.
(eleven) after the product is exported, it must be signed after the corresponding product name.
(12) The products estimated in the middle of the business should be delivered to the audience as quickly as possible and written on the whiteboard in time.
(13) communicate, coordinate and cooperate with the kitchen staff, and it is forbidden to chat with the kitchen staff on duty. When reminding the kitchen to order, make clear the station number and product name, and pay attention to polite expressions, such as "Master, what is the number of XX product, please hurry up". Don't fight at the exit and don't steal food. Pay attention to the volume when you speak.
(14) For guest complaints, it is necessary to make records and give feedback to the cadres in time. Complaints that cannot be handled should be handed over to the cadres in time.
(15) If you leave your post temporarily, you should greet your colleagues and hand over the matters needing attention in this post in detail.