Is the waiter in the restaurant better or the waiter in the supermarket?

The supermarket is a little easier, but it takes a long time. The hotel is a little tired, but the time is scattered. In terms of development, it is basically the same. See if you can seize the opportunity. Mainly to establish a good relationship with customers. Hotels are better in this respect.

One: Waiters originally refer to people who provide services in a certain range in a fixed place, including waiters and waitresses; Now it usually refers to people who provide necessary services for guests in hotels, restaurants, KTV, shopping malls and other catering and entertainment places. The basic duties of waiters are: greeting and greeting customers; Provide various corresponding services; Answer customers' inquiries; Solve difficulties for customers; Treat all kinds of unstable emotions of customers with the best mood and attitude; Handle customer complaints in time and give customers satisfactory answers.

2. Service is an economic activity that individuals or social organizations do for consumers directly or with the help of certain tools, equipment, facilities and media. It is an activity and welfare provided to consumers or enterprises to meet the specific needs of the other party. Its production may or may not be related to material products, but it adds value to individuals, goods or services in other economic units, and mainly shows its use value or utility in the form of activities. A waiter originally refers to a person who provides services within a certain range in a fixed place.

Job responsibilities: organize gfd, put on light makeup, arrive on time, don't be late, leave early, obey the leadership and command of the restaurant foreman, and finish the task seriously and quickly. Before going to work, know the number and time of dining, whether the banquet guests have other special requirements, and do a good job of personalized service.

Four, before the formal meal, according to the arrangement of the foreman, carefully clean the tables, chairs and dining room, shop the dining room, and prepare all kinds of supplies to ensure normal business use. Stand well at the appointed time, greet the guests with a natural smile on your face and full of energy. When the guests arrive, arrange the guests to sit in time, increase or decrease the seats according to the number of people, take the initiative to pull the chair (put the clothes first), and introduce the characteristics and business nature of our store.

When serving the restaurant, please always say thank you at the beginning, always use polite expressions and smiles, ask for tea, pour tea and send towels for the guests in time, introduce the ordering method, and consult the guests' drinks and registration prices. When the food is served, communicate with the guests more, answer any questions, answer the guests politely if you don't know, ask first and then answer when necessary, and avoid arrogance, impatience, impatience and annoyance. Pay attention to all the conditions of guests and restaurants at any time during dining, so as to achieve better cooperative service and satisfy guests with convenient and high-quality service.

6. Be sure to use a tray when operating to avoid spilling tea and vegetable juice. When serving, you should make a sound to arrive first to avoid collision with the guests. If you make a mistake at work, you should apologize to the guests immediately. If you have any questions at work, handle them in time, and report to your superiors if you can't solve them yourself. If guests eat food directly with their hands, put the cup on their hands in advance to ensure that the water temperature is about 20 degrees to 30 degrees, and the bone and vegetable waste should not exceed one third. If there are two or more cigarette butts in the ashtray, they should be replaced immediately. Be sure to wear three incense towels when eating, and the incense towels must be clean and tidy.

Seven, guests should pour wine and tea for guests in time when dining, and clean the countertop in time to ensure that the countertop is clean and tidy. If the guest's food is not served for a long time, take the initiative to urge the guest. If the food has been served, he will ask the guests if they want to add it. Dishes or staple foods should be actively promoted and introduced, and guests should pay the bill in time, but don't rush the guests to pay the bill. When you check out the bill yourself, you should check the bill first to avoid mistakes in the documents.

Eight, enjoy the same perfect service after dinner, and add the last polite dish and incense towel in time. Empty soup bowls or other items not used for dining should be taken away in time to ensure the cleanliness of the countertop, and the banquet hall should take the initiative to send fruit bowls to the guests. When checking out, the guest should count the money in person and tell the guest. If the bill is confirmed, guests can sign their thanks. If the guest has a tendency to leave, take the initiative to pull the chair for the guest in time and ask if it is necessary to pack.

9. Strengthen the implementation of the awareness of sending Fujian. After leaving the hotel, guests should quickly return to their jobs and tell whether the kitchen department is in the stands before closing the table. They should handle it carefully when closing the table.