What are the qualities that a restaurant service staff should have? When serving guests, there shoul

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. "Five Voices":

When the guests come, there is an answer when the guests ask, when the guests are dissatisfied, when the guests are dissatisfied, when the guests thank them, and when the guests leave, there are voices.