How is the salary in a 4S store? How much does it cost for how many months you work?

The service content will vary depending on the room type. The following is for reference only: Basic Service Standards for Star-Rated Hotels (Trial) 1. Front Office Service 1. Reception Service 1-1 Doorman Service 1-1-1 Doorman is proficient in doorman service procedures and related requirements. 1-1-2 When a guest arrives on foot, the doorman should open the door promptly and greet the guest with a smile. Frequent guests and VIP guests should be addressed by their last name or title. When opening the door, open and pull it gently, and do not bump or squeeze guests and luggage. If the guest has a lot of luggage, he should take the initiative to help carry it. 1-1-3 When guests arrive by car, the doorman should provide timely services such as guiding the vehicle and opening the door. When a guest arrives by taxi, the doorman should accurately record the license plate number so that it can be easily found if the guest's belongings are forgotten in the car. 1-1-4 In the event of rain or snow, the doorman should place an anti-slip sign in a prominent position in the lobby and provide umbrella services to guests as appropriate. If guests bring their own umbrellas, umbrella covers should be provided to them promptly to prevent raindrops from spilling onto the lobby floor. 1-1-5 When encountering old, weak, sick, disabled or young guests, doormen should provide timely assistance according to the guests' needs. 1-2 Vehicle dispatch service 1-2-1 dispatchers are proficient in vehicle dispatch service procedures and related requirements. 1-2-2 The dispatcher guides and dispatches vehicles reasonably to ensure smooth traffic and no congestion or congestion. Vehicles are parked in reasonable locations and arranged neatly and orderly. 1-2-3 When guests park their vehicles, the dispatcher should promptly remind guests to close the windows, lock the doors, and keep the items in the vehicle safe. When booking a rental vehicle for a guest on 1-2-4, the dispatcher should make timely arrangements and ensure that the reserved vehicle arrives and is waiting 5 minutes in advance. 1-2-5 In autumn and winter, vehicles parked overnight by guests may be covered with anti-frost film depending on the situation. 1-3 Baggage service 1-3-1 The bellman is proficient in baggage service procedures and related requirements. 1-3-2 When providing luggage service to guests, the bellman should obtain the guest’s consent before picking up the luggage. Handle luggage with care. 1-3-3 Provide check-in luggage service for individual guests. When the bellman delivers the luggage to the room for the guest, he should put the luggage on the luggage rack or in the location requested by the guest, and introduce the room facilities and hotel services to the guest as appropriate. 1-3-4 Provide guests with check-out luggage service. The bellman should put a luggage tag on the guest's luggage and indicate the room number for easy identification. 1-3-5 Provide check-in luggage service for the team. The bellman must handle luggage handover procedures with the team leader and other relevant personnel, verify the number of luggage, and make records. Understand the name and room number of the team's guests, accurately and quickly deliver luggage to the guest's room, and ensure that luggage distribution is error-free. 1-3-6 Provide departure luggage service for the team. The bellman should know the guest’s name, room number, and luggage pickup and delivery requirements. When you go to the room to collect luggage, you must fill in the luggage card, accurately indicate the room number, guest name, etc., and carefully go through the handover procedures with the team leader and other relevant personnel to ensure that no luggage is missing or lost. 1-4 Luggage storage service 1-4-1 The attendant is proficient in luggage storage service procedures and related requirements. 1-4-2 Post luggage storage instructions in a conspicuous location in the luggage room. The storage instructions should indicate which items can be stored, which items cannot be stored, the storage validity period, expired processing regulations, agency collection regulations, and compensation for lost items. 1-4-3 When guests store luggage, the waiter should understand the status of the items, check the appearance of the items, fill in the luggage storage form in detail, and ask the guest to sign for confirmation. When guests store more than two pieces of luggage, they must be tied together with luggage ropes. 1-4-4 When a customer picks up the stored items, the waiter must carefully check the receipt, verify the relevant contents, and ask the customer to confirm in person to ensure that there are no mis-issued items, false claims, etc. 1-5 reservation service 1-5-1 reservation clerk is proficient in reservation service procedures and related requirements. Understand hotel room types, prices, catering, recreation, conferences, etc. 1-5-2 When accepting a reservation, the reservation clerk must accurately record the number of reserved rooms, room type, arrival and departure time, name of the reservation person, unit, contact information, payment method and other relevant content, and confirm it orally or in writing. 1-5-3 Overbooking must be scientific and reasonable to ensure that no breach of contract occurs.

1-6 Check-in service 1-6-1 The waiter is proficient in check-in service procedures and related requirements. 1-6-2 Check-in must be fast and accurate, and the check-in time for each guest should not exceed 3 minutes. 1-6-3 If the hotel has a non-smoking floor, the waiter should proactively recommend non-smoking rooms to the guest when checking in. 1-6-4 When checking in for repeat customers and VIP guests, make full use of existing information such as guest history files to simplify the procedures. The check-in time should not exceed 2 minutes. At the same time, relevant departments such as guest rooms, catering, and recreation must be notified in a timely manner so that targeted services can be provided. 1-6-5 Group guests must allocate a room in advance before checking in. When guests arrive, promptly discuss room allocation and other related matters with the tour leader to ensure that guests can enter the room in time. 1-7 inquiry service 1-7-1 inquiry personnel are proficient in inquiry service procedures and related requirements. 1-7-2 When providing services to guests, enquirers should be enthusiastic and patient, and their answers should be accurate, clear, and concise. For questions that cannot be answered at the moment, you must express your apologies, check the relevant information or consult the relevant departments as soon as possible before answering, and do not shirk, ignore the guests or simply