What does a hot pot restaurant waiter need to do?

Be polite and act reasonably; Maintain personal cleanliness and pay attention to personal image; Punctuality in work and a sense of time; Obey management, and absolutely obey the work arrangement of restaurant managers; Do a good job of pre-meal preparation according to the actual business needs, and set up other utensils on the table;

Do a good job in cleaning tableware, and do a good job in cleaning the dining room, and always keep the dining room environment and utensils clean and tidy, so as to make them meet the hygienic standards; Have a deep understanding of the food and drinks in the restaurant, follow the restaurant's business policy plan, serve customers according to the prescribed standards, and do a good job in service;

warmly treat new and old customers, meet their reasonable needs and requirements, take the initiative to order food for customers, and accurately deliver the food and drinks they need to the customer's table; After customers leave, they should clean up their used tableware as soon as possible and rearrange the table.

when the dishes ordered by the guests have been sold out, the guests should be informed to change the dishes or help them return them as soon as possible. The longer the delay, the greater the dissatisfaction of the guests will be.

write clearly when billing, don't waste some menus, don't write wild grass or practice calligraphy. A menu needs to go through many links and should be understood by all.

when the guests are not here after ordering, be sure to mark all the dishes as "order"; After the guests arrive, only the staple food is "order"; When the hot dishes are served, inform the guests that the dishes have been served; And according to the actual situation, ask the guests if they can add vegetables or serve staple food.

after ordering, you should review the menu, including the way of cooking, the number of people dining, whether the ordered food is accurate, etc.

one more check will reduce the trouble of many departments. If a guest orders two or more dishes with repeated taste and raw materials at the same time, and your prompt is invalid, you should make a note on the menu to let your superiors and kitchen know that this is the guest's request, not a repeated order.