1. Check your station, prior to opening, for cleanliness of tables and chairs, proper set-up of salt and pepper, sugar, ashtrays, flowers, lamp, clean cutlery and glassware.
检查站立位置,开门优先,整洁桌椅,正确放置盐,胡椒粉,糖,烟灰碟,装饰花,台灯,干净的刀叉餐具和玻璃杯。
2. Do all necessary opening and closing side work according to the side work schedule.
根据时间表,执行开门和关门的辅助工作。
3. Have all necessary tools ready: tray, pen, bus towel, corkscrew, etc.
必备所需工具,如:碟盘,笔,手巾,瓶塞钻等。
4. Develop a complete knowledge of menu items, their garnish, contents and preparation methods. Be ready to answer any guest questions about the menu in a positive and concise way. Know the use records.
熟知菜谱上食物的饰菜,材料,烹饪方式等。正确回答客人提出与菜谱内容相关的问题。