Restaurant Waiters Services that only excellent restaurant waiters can achieve
In the highly competitive restaurant industry, the waiter as a key person in direct contact with customers, the quality of their service can be said to be critical. High-quality service can not only bring customers a pleasant dining experience, but also establish a good reputation for the restaurant, to win repeat business is an important guarantee. Only excellent restaurant servers can do the following 30 service standards:
Appearance
1. Wear neat, clean uniforms, which not only reflects the professional image, but also respect for customers. Uniforms should be regularly cleaned, ironed to ensure no stains, no damage, bright colors and styles. At the same time, you should wear the correct work tag, the information on the tag should be clear and legible, easy for customers to identify.
2. Hair neat, not greasy, decent hairstyle. Keeping hair clean is the basic requirement, regular washing and combing neatly. Hair style should be in line with the overall image of the restaurant, not too exaggerated or strange. Men’s hair should not be too long, women can choose the appropriate hairstyle according to the needs of the work, but to avoid overly complex modeling to affect the efficiency of the work.
3. face to keep clean, women make-up, men do not keep a beard. Facial cleanliness can give customers a good first impression. Women with light makeup can enhance their own temperament and image, but pay attention to makeup should not be too thick. Men should keep their faces clean and tidy, no beard, if there are special circumstances that require a beard, they should keep it neat and clean.
4. Clean hands, no long nails, no nail polish. Waiters’ hands often come into contact with cutlery, food, etc. and must therefore be kept clean. Not keeping long nails prevents dirt from hiding in the crevices of the nails, and also prevents scratches on customers or damage to utensils during service. Not wearing nail polish ensures food safety and hygiene.
5. Wear appropriate shoes and keep them clean and tidy. Choose comfortable, non-slip shoes so that you can move flexibly at work. At the same time, keep your shoes clean and tidy, wipe and maintain them regularly. Second, the service attitude
6. always keep smiling, warm and friendly to meet every customer. Smile is the most infectious expression, can instantly close the distance with customers. No matter how busy work or encounter any difficulties, we must maintain a smile, with a positive attitude to meet the customer.
7. actively greet customers, the use of polite language, such as “Hello”, “Welcome”, “Thank you! Thank you” and so on. Polite language is the basic requirements of the service industry, can make customers feel respect and care. When the customer enters the restaurant, take the initiative to go forward to greet and guide the customer to be seated.
8. Patiently listen to the customer’s needs and opinions, and respond in a timely manner. Customers may put forward a variety of needs and opinions in the process of ordering and eating, the waiter should listen patiently and not interrupt the customer’s speech. For the customer’s needs, to try to meet; for the customer’s opinion, to accept with an open mind, and promptly report to the superior.
9. To the customer’s questions, to answer accurately and clearly. The waiter should be familiar with the restaurant’s dishes, services, prices and other information, so that he or she can accurately answer the customer’s questions. Answer questions in clear and concise language, avoiding vague or ambiguous language.
10. Do not argue with customers, and report problems to your superiors in a timely manner. In the service process, it is inevitable to encounter some picky or dissatisfied customers. At this time, the waiter should remain calm and not argue with customers. To patiently listen to the customer’s views, apologize to the customer, and promptly report to the supervisor to seek ways to solve the problem.
Meal Preparation
11. in advance to organize the table, dining chairs, to ensure that placed neatly. Dining tables, dining chairs should be placed in line with the overall layout and style requirements of the restaurant, shall not be placed arbitrarily. To ensure that the tables and chairs are clean and tidy, no stains, no damage.
12. Check whether the tableware is clean, no damage, and whether the arrangement is standardized. Tableware is an important tool for customers to eat, and must be kept clean and unbroken. Before the meal, we should carefully check the sanitary condition of tableware, and replace it in time if it is stained or broken. At the same time, in accordance with the provisions of the restaurant tableware, to ensure neat and beautiful.
13. ready menu, wine list and other service supplies. Menus, wine list is an important tool for customers to understand the restaurant dishes and drinks, to ensure that it is clean and tidy, no damage. Menus and drink lists should be neatly arranged before the meal for easy access by customers.
14. Know the day’s specialties and promotions in order to recommend them to customers. Waiters should be familiar with the special dishes and promotional activities of the day so that they can recommend them to customers in time when they order. Recommendations should be made according to customer needs and tastes, and should not be forced to sell.
15. Ensure that the restaurant environment is clean, hygienic, and free of odors. The cleanliness and hygiene of the restaurant environment is one of the important factors for customers to choose a restaurant. Before the meal should be a comprehensive cleaning and organization of the restaurant to ensure that the ground, desktop, walls, etc., no stains, no dust. At the same time, to keep the restaurant well ventilated, no odor.
Ordering Service
16. Guests should immediately take the initiative to hand over the menu and wine list for the customer after being seated, introducing the characteristics of the dishes and flavors. The introduction should highlight the characteristics and advantages of the signature dishes to stimulate the customer’s appetite, it should be noted that the dishes shall not be forced to sell.
17. Patiently answer the customer’s questions about the dishes, according to the customer’s needs to give reasonable advice. Customers in the process of ordering food may be on the taste of the dishes, ingredients, production methods, etc., the waiter to patiently answer, not perfunctory. At the same time, according to the customer’s needs and tastes to give reasonable suggestions to help customers choose the right dishes.
18. Accurately record the customer’s ordering requirements, repeat to confirm the order. When recording the customer’s order, be careful and make no mistakes. After recording, repeat the customer’s order to make sure it is correct before placing the order. When placing an order, follow the restaurant’s regulations and do not change the order without authorization.
19. Pay attention to the order and combination of food orders to avoid unreasonable combinations. The waiter should reasonably arrange the order and collocation of ordering dishes according to the number of customers, tastes, budget and other factors. Generally speaking, cold dishes and hot dishes should be ordered first, followed by main dishes and desserts. At the same time, attention should be paid to the matching of meat and vegetables and flavors of the dishes to avoid unreasonable combinations.
20. Remind customers of the portion size and price of the dishes to avoid waste and overspending. When customers order, the waiter should remind customers of the portion and price of the dishes according to the number of customers and needs. For some dishes with large portions, customers can be advised to order in moderation to avoid waste. At the same time, to remind customers to pay attention to the budget to avoid overspending.
Serving Service
21. serving food should be held gently, to avoid making too much noise. Serving should be gentle, avoid collision tableware or make too much noise, so as not to affect the mood of the customer’s meal.
22. In accordance with the first cold and then hot, meat and then vegetarian order of serving. The order of food should be in line with the basic laws of catering, the first cold dishes, and then on the hot dishes; first on the meat dishes, and then on the vegetarian dishes. This will allow customers to feel a sense of hierarchy and rhythm in the process of tasting the food.
23. Introduce the names, characteristics and serving methods of the dishes. When serving food, the waiter should introduce to customers the name of the dishes, characteristics and methods of consumption, so that customers better understand the dishes. The introduction should be in simple language, vivid image, and stimulate the customer’s appetite.
24. Timely change of tableware for customers, and keep the table tidy. In the customer dining process, the waiter should be timely for customers to change tableware, keep the table neat. Replacement of tableware should move quickly and accurately, shall not affect the customer’s meal.
25. pay attention to the speed and rhythm of serving food, to avoid letting customers wait too long. The speed and rhythm of serving food should be moderate, neither too fast, nor too slow. Too fast will make customers feel rushed, affecting the dining experience; too slow will make customers wait too long, resulting in dissatisfaction. The waiter should be based on the actual situation of the restaurant, reasonable arrangements for the speed and rhythm of serving food.
Meal Service
26. Regularly inspect the table, add tea, drinks and so on for customers in a timely manner. In the process of customer dining, the waiter should regularly visit the table and pay attention to the needs of customers. Timely add tea, drinks, etc. for customers to ensure the customer’s dining experience.
27. Pay attention to the customer’s dining situation and clean up the table trash in time. Servers should pay close attention to the customer’s dining situation, clean up the desktop garbage in a timely manner, and keep the table neat and tidy. Clean up the garbage should move gently, shall not affect the customer’s meal.
28. initiative to ask the customer’s satisfaction with the dishes, if any problems in a timely manner. In the customer dining process, the waiter should take the initiative to ask the customer’s satisfaction with the dishes. For the problems raised by the customers, they should solve them in time without shirking or delaying.
29. Provide customers with necessary services, such as picking up items, answering questions, and so on. The waiter should always pay attention to the customer’s needs and provide necessary services for the customer. If the customer needs to pick up items, answer questions, etc., the waiter should respond promptly and try to meet the customer’s needs.
30. After the customer’s meal is over, take the initiative to ask about the customer’s dining experience, thank the customer for his or her visit, and welcome him or her to come back next time. At the end of the customer’s meal, the waiter should take the initiative to ask the customer’s dining experience, listen to the customer’s comments and suggestions. At the same time, to thank customers for their visit, and welcome to come back next time.
These are the 30 service standards that only a good restaurant waiter can achieve. Only by complying with these standards can we provide customers with quality service and enhance the competitiveness and reputation of the restaurant. Let’s work together to create a comfortable and pleasant dining environment for customers.
