What's in the written test of Cheap Square?

1. The four major cuisines in China are: Shandong Cuisine (Shandong Cuisine), Sichuan Cuisine (Sichuan Cuisine), Jiangsu Cuisine (Jiangsu Cuisine) and Guangdong Cuisine (Guangdong Cuisine).

2. The eight major Chinese cuisines are Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine, Anhui Cuisine and Hunan Cuisine.

3. The first sentence when guests enter the restaurant: Welcome!

4. Farewell words of the guests: Please take your belongings with you. Thank you for coming!

5. When the food is ready (waiter's language): Sir/Miss, your order is ready. Please enjoy it.

6. The food ordered by the guest takes a long time (waiter's language): Sorry, this dish takes a long time to make, so it needs to wait a little longer.

7. When the guest puts forward reasonable suggestions (waiter's language): OK, we will definitely make corrections. Thank you for your suggestions.

8. When the guest has questions (waiter's language): Hello, sir/madam, can I help you?

9. The "five tones" of customer service: welcome when guests come, introduction when serving, reply when guests ask, inquiry when serving, and seeing them off when guests leave.

1. Three initiatives during working hours: greeting guests, bosses and colleagues.

11. Working hours are "six diligence": hand diligence, foot diligence, eye diligence, ear diligence, mouth diligence and brain diligence.

12. Serve three "light" actions: walking lightly, speaking lightly and operating lightly.

13. eleven words for customer service: please, hello, thank you, never mind, sorry.

14. Seven-word principle of service work:

(1) Courtesy: be polite to guests and serve them enthusiastically and actively;

(2) Diligence: change bone plates and handless cups frequently; Add tea frequently;

(3) Mastery: proficient in various businesses and familiar with recipes;

(4) Fine: be careful, handle with care, take care of guests carefully and help guests in need to eat;

(5) fast: quick action, quick work, quick words, and can't keep guests waiting;

(6) Quiet: Keep the environment quiet, so as not to affect the guests' dining;

(7) Cleanliness: Keep the environment clean and provide guests with a comfortable dining environment.

15. Service-side support skills: stand upright, with the big arm of the left arm at a fist distance from the rib, at right angles to the small arm naturally, with the small arm and the back of the hand kept straight, with five fingers open, supported at six points, with the palm slightly sunken, support the tray horizontally at 5cm in front of the chest, and tilt the tray inward by 5 to 1 degrees.