What do you think of being a waiter in a hotel?

Don't use any burden. You are afraid of being unknown before you arrive at an environment. Many waiters in our company have no experience, but they will get better as soon as they get in touch with other waiters. Moreover, the requirements of male waiters are more special than those of female waiters. They must have a good image and speak clearly.

and if you have worked in the catering industry, you will understand that it is actually difficult to say, and it is simple to say. In the catering industry, many jobs are dealing with guests, especially handling customer complaints.

Tell me about the general workflow of the waiters in the hotels I have contacted.

Morning: roll call and early meeting, mainly about a problem in business the day before, today's reservation preparation and the work arrangement for the day. Clean the sanitation of each private room, card counter and banquet hall. Of course, you don't clean it by yourself. Generally, one waiter looks at a private room for a small bag, two waiters for a medium bag, and most of the big bags are more than three. When the cleaning is finished, the manager will come to check, and the unqualified cleaning will be punished. Before the meeting, you have informed your private room how many guests will come (the floor manager will be informed by the ordering staff), so you should set the table according to the number of guests, and then get ready according to the information of the ordering staff to understand the consumption of the guests, whether the guests have more problems and whether they like to make trouble. Then there is the post, that is, standing at the door of the passenger elevator and elevator, waiting to receive the guests in your private room, and then starting to serve after the guests arrive. Of course, you also start to make money, because the commission of the drinks used in your private room belongs to you, so you have to sell drinks to the guests. Generally, hotels don't use waiters to order food, because there are some waiters or nutritionists in the open stalls, so you just have to work hard to sell drinks and then start serving. Including paying the bill and getting the manager's signature, you should cooperate with the dish delivery staff to recycle the tableware after the guests leave, but I would like to mention here that when delivering food, be sure to see if it is the dish in your private room. If the guests find the wrong dish, if they eat it and don't pay the bill, then you and the dish delivery staff will have to pay the bill, and check the list before the guests pay the bill to see if there are any discrepancies. Finally, it's cleaning and washing some cups. That's about it. What I said is simple, but there is still a lot of detailed work in it, but you will understand as long as you have done it.