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Anonymous users2024-01-23To do the catering service industry should pay attention to: 1. Be diligent. Work under the leadership of the restaurant manager, do a good job of table booking, zero point reception service and sanitation cleaning. Keep the hygiene of the restaurant, so that there are no mosquitoes, flies, dust, debris, and odors, so that the tableware and cooking utensils are clean and intact.
2. Serious. Do a good job of preparing before the meal, check whether the restaurant equipment and tableware are in good condition, equip utensils in accordance with the requirements of the specification, arrange the table type, and beautify the environment.
3. Self-cultivation. Civility and hospitality. Do come to have a greeting, go to have a voice, smile service, and patiently answer the questions raised by diners.
4. Dignified and generous appearance. Pay attention to personal appearance, keep your clothes neat and tidy, loosen your hairstyle, stand upright, and smile.
5. Be strict with yourself. Strictly implement the service specifications and operating procedures, and grasp the timing of serving. Dishes are served in order according to the type of dish. It is necessary to accurately and clearly report the name of the dish, take the initiative to introduce the characteristics of the meal, and master the speed of serving.
6. Take the initiative to work and be careful. After the guests finish the meal, they will issue a "meal list" and collect the meal fee in a timely manner according to the situation, and the billing unit should take the initiative to ask the relevant personnel to sign to avoid wrong receipt or "running the bill".
7. Be responsible. After the guests leave, count the tableware and items in time, brush them clean, and clean them. If you find that you have left something behind, you should hand it over to the restaurant director (manager) or the service desk and hand it over to the guest as soon as possible.
8. Be modest. Continuously summarize and improve the service work, and continuously improve the service work for the problems and opinions raised by the dining guests.
Wearing a white helmet, generally the supervisor or Party A, the supervisor is what we think of as the site manager, generally the middle-level personnel of the project, mainly responsible for the implementation of the site plan and the quality of the project. The red helmet is generally worn by technicians, managers or Party A. The crowd of red hard hats is relatively complex and generally divided into two categories: >>>More
After one's heart.
Full of spring breeze. Interested. >>>More
Look at what kind of restaurant you are, the most basic thing is to have an employee health certificate, an industrial and commercial license, and now the catering license is generally together with the industrial and commercial license, in addition to the tax registration certificate, if the store is small, the tax registration certificate will generally not be handled! The safety of the equipment mainly takes into account the wattage of electricity, the wattage of the cable in the restaurant, and the position of the stove and the gas tank is preferably 3 meters away. Not the average household! >>>More
1. Strict procurement of certificates and tickets, quality and quantity of food in good faith. >>>More
One is safety paper, the second is scientific paper, and the third is environmental protection paper. Nearly seventy percent of catering companies only provide free catering paper, and more than forty percent of these enterprises consider the first factor of purchasing decision-makers is price, and safety and health only rank third.