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Anonymous users2024-01-24On the other hand, it is also a process of learning and assigning work.
The "precept" is mainly to tell everyone what you have done wrong, what you should do, and how to do it well, which is a good summary.
The purpose of learning and mastering these methods and techniques is not to be "lectured" or "lectured" to others in the future.
1. Because the restaurant owner has no service thinking.
He didn't even tell the staff how to serve the guests. >>>More
Economic development is the continuous integration of resources, constantly breaking the old balance and establishing a new balance, and growing in the process. As waiters, one of the most important resources in this industry, our managers are confused, and some are even helpless. This is an industry problem. >>>More
The catering industry belongs to the tertiary industry, and it is the best way to serve customers well depends on the return rate of customers, and no restaurant wants to do business to customers only once, are you right?
As a restaurant waiter, you must firmly establish the concept and awareness of consciously serving customers. Service consciousness is the manifestation of a high degree of service consciousness in restaurant service, and it is the manifestation of establishing the idea of "the guest is always right". Service awareness should have the following four elements: >>>More
Restaurant service is to pour tea for others, take the menu, write down the dishes he ordered for the guest, the guest wants a napkin to help take it, what does the guest need, the person on call is you, waiter.