Restaurant Waiter Reception Etiquette

The restaurant is a dining place for guests. Restaurant waiters must not only master business skills, but also abide by various etiquette in service. Especially reception etiquette. Below is the content of the restaurant waiter reception etiquette articles that I have collected for you.

Restaurant Waiter Reception Etiquette

1. Greet the guests with a straight face, be natural and generous and greet them cordially: Hello, welcome! How many people are there? If you are a man and a woman together When you arrive, you should greet the female guests first and then the male guests. We should take the initiative to take care of guests old, young and disabled.

2. Introduce guests to their seats according to their different situations. If important guests come, they should be led to the best seats in the restaurant; when couples and couples are dining, they should be led to a quiet corner; when the whole family, relatives and friends are gathering, they should be led to the center of the restaurant; for seniors, Young and disabled guests should be placed in a location with easy access.

Settings should be arranged to meet the guest's requirements as much as possible. If the seat is already occupied by a guest who arrived earlier, the waiter should apologize, ask for understanding, and recommend other seats that the guest is more satisfied with.

3. When guests approach the dining table, the waiter should open the chair with both hands and invite the guests to sit down in the order of first the female guests, then the male guests, first the guest of honor, then the general guests; when the guests sit down with their knees bent, gently Gently push up the seat so that guests can sit properly and securely.

4. When guests serve tea, they should not touch the mouth of the teacup with their hands. Take the initiative to hand over menus respectfully and in a timely manner, and do not throw menus on the table haphazardly. Customers should wait patiently when ordering, do not rush, and allow guests time to think.

When ordering, take paper and pen to record at any time. If guests are hesitant, the waiter should be a good advisor and enthusiastically introduce the variety and characteristics of the dishes. You should pay attention to the art of language, be polite and tactful, and do not make reluctant or hard recommendations to avoid arousing resentment among guests. If the dish ordered by the guest is no longer available, politely apologize and ask for understanding.

If the dish ordered by the guest is not on the menu, do not refuse. You can say: Please allow me to discuss with the chef and try to meet your request. ?When guests order dishes, the waiter should smile and lean his upper body slightly forward. He should not lean on the table or put his hands on the table. He should listen carefully and record accurately to avoid mistakes.

5. If there are children dining, small stools can be added to make it easier for them to sit.

6. If a guest accidentally drops the tableware, he should quickly replace it with clean tableware. Do not wipe it in front of the guests.

7. When calling a guest’s phone number, you should approach the guest and call it softly instead of shouting from a distance.

8. During work, you must always respond to guests’ calls and you must not leave your post or chat with others without permission.

9. Guests should pay attention to the procedures when pouring wine and serving food. When serving dishes, fingers should not touch the dishes. Each dish should be given the name of the dish and its features should be briefly introduced. Do not spit when speaking. When pouring wine, your fingers should not touch the rim of the glass. The degree of pouring should be determined according to the type of wine. When pouring champagne or iced drinks, the bottle should be wrapped in a napkin to avoid dripping on guests.

10. Guests who smoke should take the initiative to light a fire. If a guest's belongings accidentally fall to the ground, they should take the initiative to help pick them up and hold them with both hands.

11. Guests should be treated equally, and business should be provided with considerate service regardless of its size. During the holidays, it is important to extend holiday greetings to every guest.

12. Clean up after all the guests have left. Don’t do it too hastily.

13. When checking out, the bill should be placed in the tray and handed to the guest face down. After the guests pay the bill, thank them. After the guests get up, the waiter should open the seat and remind the guests not to forget their belongings. Help guests put on their coats and hats, and say a friendly farewell to them at the door of the restaurant: "Goodbye, welcome to come again." ?

14. Restaurant waiters have to deal with food and tableware, so they must have strict requirements on the personal hygiene of the waiters. Wear clean and tidy uniforms, bathe frequently, get haircuts, cut nails, shave beards, brush teeth, wash hands frequently, and do not wear jewelry, heavy makeup, or combed hair. Do not pick your ears, pick your teeth, pull your hair, yawn, or pick your nostrils in front of guests. If you have to sneeze or cough, you should turn your back, cover your mouth and nose with a handkerchief, and apologize to the guests.

Do not eat foods with pungent smells before work. Restaurant waiters should pay attention to politeness and etiquette

Politeness and etiquette are an important symbol of the civility of an enterprise's employees, and are a measure of a person's moral level and education.

1. Classification of etiquette

Common etiquette in service and catering include: greeting ceremony, salutation ceremony, response ceremony, operating ceremony, welcome and farewell ceremony, banquet ceremony, handshake ceremony, and bow ceremony. , greetings, etc. 9 types.

1. Greetings: Greetings are a kind of reception etiquette used by service staff when guests enter the store. They are mainly in the language of greetings and congratulations. Greetings are divided into the following different types in daily use: greeting.

(1) Greetings when meeting for the first time. When greeting guests when they first enter the restaurant, when meeting guests for the first time, the waiter should say: Sir (Miss), hello (or welcome), I am the waiter No. XX (I am Xiao X), I am happy to serve you? .

(2) Temporal greetings. When meeting guests, greet them with "Good morning", "Hello", "Good afternoon", "Good afternoon", etc. according to the approximate time of morning, afternoon and evening.

(3) Greetings to different types of guests. There are many types of guests who come to the restaurant to dine. The service staff should greet different types of guests, such as saying "Happy birthday to you" to birthday guests, "Wish you a happy wedding" to newlywed guests, etc.

(4) Holiday greetings. Holiday greetings are generally used before or after holidays, such as Spring Festival, New Year's Day (New Year), National Day, etc. You can say "Happy Holidays", "Happy New Year", etc.

(5) Other greetings. You should show concern for your guests when they are in poor health, drunk, or angry.

2. Salutation: refers to the titles used when dealing with guests in daily services.

The title should be realistic. If the title is wrong, the position is wrong, the name is wrong, it will not only make the guests unhappy and resentful, but may even cause jokes and misunderstandings.

(1) General customary titles: When addressing others, men are generally called "Mr.", unmarried women are called "Miss", married women are called "Ms.", and women who do not know their marital status are called "Ms." "Miss", or those who wear a wedding ring and are slightly older can be called "Ms."

(2) Title according to the position. When you know the position, you should call it by its position, such as: Director Wang, Director Li, etc.

3. Answering etiquette: refers to the etiquette when talking with guests.

(1) When answering guests’ questions, you must maintain a good standing posture, with your back not leaning on anything else, speak in a gentle and patient tone, look at the other person, and concentrate on listening to show respect.

(2) Praise, criticism, advice, and complaints from guests must also be answered in appropriate language, and cannot be ignored, otherwise it will be an impolite behavior.

(3) When handling service issues for guests, the waiter should use a tactful tone. If some of the issues raised by the guests exceed their authority, they should promptly ask their superiors and relevant departments for instructions. It is forbidden to say negative words. If you use language such as "can't do it", "can't do it", "don't know", "no way", etc., you should answer: "I'm sorry, I don't have the power to make the decision. I'll ask the leader for instructions. Do you think it's okay?"

3. Operation etiquette: refers to the etiquette of service personnel in their daily work. In many cases, the waiter's operations are carried out on the same occasion and at the same time as the guests. If the waiter wants to do a good job in service without being rude, he must pay attention to:

(1) The waiter's daily routine When working, you must dress neatly, pay attention to your appearance, behave generously, and have a kind attitude. You are not allowed to make loud noises, joke, or hum songs during working hours, and keep the working environment quiet. When entering a room, knock on the door. When knocking on the door, do not knock hard. You should curl your fingers and tap rhythmically with your knuckles before going in. When opening and closing the door, move gently and do not make too much noise.