What are the six skills of a restaurant waiter?

The six operational skills of waiters:

Pour the drink on a tray.

Set the table napkin folded flowers.

Serve the dishes and divide the dishes. Specific requirements for the six skills of waiters:

Tray: Choose the tray reasonably according to the use and wipe the bottom and surface of the tray, preferably using a rubber pad to prevent sliding. Generally, the plate is heavy and high; Light objects and low objects are in the outer gear, the items that are on the table first are on the top and in the front, and the items that are on the table after are in the bottom and back.

Pour the wine: Hold the lower half of the bottle with your right hand, and show the label outward to the guest, and the bottle mouth should not match the wine glass, and it is advisable to be 2 cm apart. Chinese food should be poured at 8 points full to show respect.

When pouring a moderate amount of wine, do not lift the bottle abruptly, but stop for a moment, rotate the bottle, and lift the bottle so that the last drop of wine is evenly distributed on the rim of the bottle with the rotation of the bottle, so as to avoid the wine dripping on the tablecloth or the guests. By controlling the pouring speed, the amount of alcohol in the bottle is reduced, and the flow rate is faster, which is more likely to overflow, especially for beer. When mixing beer with soda, pour the soda first, then the beer.

If you knock over a glass or if the wine is overflowing, quickly put on a clean napkin and re-pour the wine.

Table: Hold the lower half of the wine bottle, the trademark is displayed outward to the guest, and the bottle mouth is not matched with the wine glass, and it is advisable to be 2 cm apart. Chinese food should be poured at 8 points full to show respect.

When pouring a moderate amount of wine, do not lift the bottle abruptly, but stop for a moment, rotate the bottle, and lift the bottle so that the last drop of wine is evenly distributed on the rim of the bottle with the rotation of the bottle, so as to avoid the wine dripping on the tablecloth or the guests. By controlling the pouring speed, the amount of alcohol in the bottle is reduced, and the flow rate is faster, which is more likely to overflow, especially for beer. When mixing beer with soda, pour the soda first, then the beer.

If you knock over a glass or if the wine is overflowing, quickly put on a clean napkin and re-pour the wine.

Napkin folding: the basic requirements of napkin flower shape: simple and beautiful, easy to fold; The shape selection is vivid and the image is realistic; Each has its own characteristics, deliberately seeking innovation; Prioritize clearly.

Serving: Serve the food sideways in the space between the first and second positions on the right side of the co-host seat (i.e., between the interpreters). The order of serving is generally cold dishes first, then hot dishes, and finally soups, snacks and fruits. Cantonese cuisine, on the other hand, is accustomed to soup before dish.

Dishes: Guest of honor first, then host, then in a clockwise direction. The guest of honor first, then the second guest of honor, and then the last host is assigned in a clockwise direction.

The Office of the CPC Central Committee and the Office of the State Council issued the "Notice on Doing a Good Job in Relevant Work during the Spring Festival on New Year's Day in 2018", requiring that the work of caring for the lives of the people in difficulty should be done with heart and soul.