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5 thoughts on “What are the work content of the catering waiter?”
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The work of the restaurant’s waiter is to do a good job of health work before the meal, and do a good job in the health work of the area responsible for the region to ensure the provision of an elegant and clean health environment; Preparation for each meal; In the meal, provide guests with high -quality services according to service procedures and standards; try to help guests solve various problems during the dining process. Solution. The basic quality of the restaurant waiter has a sense of responsibility and basic professional ethics and good discipline literacy. It is healthy, dignified and generous, and has a mild personality and emotional stability.
Work content: 1. Do a good job of comprehensive sanitation before the meal, and do a good job of health work in the area responsible for the region to ensure the provision of an elegant and clean sanitary environment. 2. Obedience to the foreman arrangement and make various meals preparations in accordance with the working procedures and standards: change the tables and sets according to the standard; clean the restaurant tables and chairs and turntables. Prepare meals: tray, ice buckets, ice buckets, insulation bottles, pan -cylinder, food and drink orders, soy sauce pots and all tableware needed to prepare wine carts and meals. 3, after the meal is opened, provide guests with high -quality services according to service procedures and standards: ordering, serving, drinking service, and checkout. To accurately understand the daily supply of dishes and cooperate closely with the runner. 4. Try to help guests solve various problems in the meal process. If necessary, the problem of net guests and complaints reflected to the foreman and seek solutions. 5. After the class is over, do the handover and ending with the next class. 6. Quickly supplement tableware and table supplies to ensure neatness and hygiene after the meal. Catering service Features: Disposal: Catering service can only be used once, enjoy on the spot, whether it is dining or delivery at a restaurant, once a meal corresponds to the service. After the meal is over, the catering service is terminated naturally. Cuctors: The catering industry is invisible in terms of service utilization. It is different from tangible products such as fruits and vegetables. The quality, size, shape, etc. can be judged to distinguish the quality of its quality. Catering services can only evaluate their good or bad through the personal feelings obtained by dining people to purchase, consume, and enjoy the service. Differentity: Differentness of catering services means that the catering service is done by the staff of the catering department through manual labor, and each staff member due to manual, gender, personality, quality, and cultural level Different, the catering services they provide for guests are not the same. , on the other hand, the same waiter will have a certain difference in service attitude and service methods on different occasions, different times, or facing different guests. Directability: After the production of general industrial and agricultural products, most of them must go through multiple circulation links to achieve consumers. If the product is not qualified before the factory is out of the factory, it can be replied. The products that customers think they are not satisfied in the store can not ask, while catering products are different. Its production and sales, consumption is almost synchronized, so the producer and consumers are serving in person and consumption in person.
Pay content for time limit to check for freenAnswer 1. Responsible for lunch or dinner catering services, including reception, dishes, diet, drinking and other services; 3. Can use polite language to provide guests to provide guests to provide a *** dining experience for guests; 4. Obey the leadership command of the restaurant, unite and help colleagues to work; It
1. Carefully do a good job of tables and chairs and restaurants according to arrangements, prepare various supplies to ensure normal business use;
2. Receive customers should take the initiative, enthusiasm, politeness, patience, and thoughtful; 3 . Make sure to record and handle the order of all customers in a timely manner; 4. Good at introducing the special dishes of this restaurant to customers, maintaining high -quality services during the customer’s meal; 5. Work enthusiastically, active, team spirit , Obief the arrangement of leaders, unite to do their job well; 6. Actively participate in training and continuously improve service skills.
The work of the restaurant’s waiter is to do a good job of health work before the meal, and do a good job in the health work of the area responsible for the region to ensure the provision of an elegant and clean health environment; Preparation for each meal;
In the meal, provide guests with high -quality services according to service procedures and standards; try to help guests solve various problems during the dining process. Solution.
The basic quality of the restaurant waiter has a sense of responsibility and basic professional ethics and good discipline literacy. It is healthy, dignified and generous, and has a mild personality and emotional stability.
Work content:
1. Do a good job of comprehensive sanitation before the meal, and do a good job of health work in the area responsible for the region to ensure the provision of an elegant and clean sanitary environment.
2. Obedience to the foreman arrangement and make various meals preparations in accordance with the working procedures and standards: change the tables and sets according to the standard; clean the restaurant tables and chairs and turntables. Prepare meals: tray, ice buckets, ice buckets, insulation bottles, pan -cylinder, food and drink orders, soy sauce pots and all tableware needed to prepare wine carts and meals.
3, after the meal is opened, provide guests with high -quality services according to service procedures and standards: ordering, serving, drinking service, and checkout. To accurately understand the daily supply of dishes and cooperate closely with the runner.
4. Try to help guests solve various problems in the meal process. If necessary, the problem of net guests and complaints reflected to the foreman and seek solutions.
5. After the class is over, do the handover and ending with the next class.
6. Quickly supplement tableware and table supplies to ensure neatness and hygiene after the meal.
Catering service Features:
Disposal: Catering service can only be used once, enjoy on the spot, whether it is dining or delivery at a restaurant, once a meal corresponds to the service. After the meal is over, the catering service is terminated naturally.
Cuctors: The catering industry is invisible in terms of service utilization. It is different from tangible products such as fruits and vegetables. The quality, size, shape, etc. can be judged to distinguish the quality of its quality. Catering services can only evaluate their good or bad through the personal feelings obtained by dining people to purchase, consume, and enjoy the service.
Differentity: Differentness of catering services means that the catering service is done by the staff of the catering department through manual labor, and each staff member due to manual, gender, personality, quality, and cultural level Different, the catering services they provide for guests are not the same.
, on the other hand, the same waiter will have a certain difference in service attitude and service methods on different occasions, different times, or facing different guests.
Directability: After the production of general industrial and agricultural products, most of them must go through multiple circulation links to achieve consumers. If the product is not qualified before the factory is out of the factory, it can be replied.
The products that customers think they are not satisfied in the store can not ask, while catering products are different. Its production and sales, consumption is almost synchronized, so the producer and consumers are serving in person and consumption in person.
Pay content for time limit to check for freenAnswer 1. Responsible for lunch or dinner catering services, including reception, dishes, diet, drinking and other services; 3. Can use polite language to provide guests to provide guests to provide a *** dining experience for guests; 4. Obey the leadership command of the restaurant, unite and help colleagues to work; It
1. Carefully do a good job of tables and chairs and restaurants according to arrangements, prepare various supplies to ensure normal business use;
2. Receive customers should take the initiative, enthusiasm, politeness, patience, and thoughtful;
3 . Make sure to record and handle the order of all customers in a timely manner;
4. Good at introducing the special dishes of this restaurant to customers, maintaining high -quality services during the customer’s meal;
5. Work enthusiastically, active, team spirit , Obief the arrangement of leaders, unite to do their job well;
6. Actively participate in training and continuously improve service skills.
You can check the service guests on the website to order and serve the guests for meals (that is, packing the table), as always