In old Beijing, waiters in restaurants are called waiters, waiters and waiters. Don't underestimate the waiter, as the saying goes, "the restaurant is divided into two halves, the waiter and the red case." You see, a good waiter is almost half of the restaurant business. This restaurant has a lot of attention and knowledge, and its order can be divided into six categories: first, attract guests to the restaurant: when you see diners coming to the door, you will be greeted with smiles. According to their experience and the requirements of diners, they will introduce our special dishes and flavor dishes, consciously stimulate the appetite of guests, make them firm in their determination to eat here, and guide them to sit in the right place. 2. Tang Ming introduced: Send tea, towel handles (if there are children, toys), continue to wipe on the original clean desktop, and at the same time introduce the dishes and drinks to the customers in a targeted manner, and sing the menus ordered by the customers to the chef in the back kitchen one by one. The voice is loud and clear, the words are clear and clear, and the ending is long and sweet, showing his enthusiasm. 3. Promise to call the lobby: after the kitchen receives the order from the front office, according to the materials on hand and the raw materials for storage, and whether the customer needs dishes, the kitchen will use the unique voice cavity to feed back to the front office so as to prepare and replace other dishes. 4. Call out the hall: The chef will prepare the dishes and immediately call the waiter in front to serve them. In singing, the order of serving and the requirements of placement (such as fish head rushing to the host and guest, chicken head not a female guest, etc.). ), such as crispy chicken, put the dipping sauce next to the main course as "single"; Spinning yam, while a bowl of water rinse chopsticks "points"; For example, if you pour the sauce on the rice crust, you can separate the fried rice crust from the sauce on the table and then combine it into a "double top". 5. Settlement Hall: When settling accounts, in front of the host, you can sing the name, diameter and size of the dish without abacus or pen, and then the wine, staple food and soup. Except the dishes presented by the store (such as pepper rape, vinegar steamed mung bean sprouts, etc.). ), you have to quote prices one by one and work out the total. You should also sing the customer's money and change together, so as to keep your eyes open. This is the highlight of Tang Ming. 6. seeing the guests off in the hall: after sending toothpicks and mouthwashes, helping the children get dressed and singing a few polite words: "Go, gentlemen. You are here to enjoy the light and make the shop bright. I hope you will take care of me in the future. May your name get richer every day. " At this time, there are also low voices, such as: "I don't know if you are too old to talk, the fish is too heavy." I'm sure you'll be satisfied when you come next time. " Customers also pay a lot of tips. At this time, they need to sing in a joyful and high-pitched voice: "So-and-so will pass, and how much will be rewarded." People in the till need to sing at the same time: "Thank you, go to your place!" " To show that although the tip is not recorded, it is divided among several people. Tang Ming has many taboos, such as: you need to add rice to eat, your tongue needs to say something (avoid chewing your tongue), and so on; If the host is a frequent visitor and is already familiar with his taste, he will take more photos when calling the hall: "Mix a piece of cold rice noodles for seven inches, finely cut double mustard, hold a bowl by hand, and take away the thin strips with two more buckles ..." The waiter's call to the hall is a manifestation of service income during the whole process of selling customers, vegetables and paying bills. The hawking in the hall also shows that business is booming. No wonder Doumenlue in the Qing Dynasty has the following verbiage: "Go to the class, tea room, market restaurant, stand beside the guests, announce dozens of dishes, and the words are clear and round, not chaotic, and not sticky. When you shout in the hall, four seats will be surprised ... "