1繁house员工实用培训手册····························································································[请输入文档标题]错误！未找到引用源。0繁house员工实用培训手册繁人致欢迎词----------------------------------亲爱的伙伴：你好！欢迎你加入繁house并将其作为你的事业。繁house做为一个综合的生活美学空间，一个文艺的互动平台。相信机遇总是偏向于踏踏实实工作者。您想做专业人士吗?请从一点一滴做起，进入餐厅后你在餐厅外取得的成绩均已消失，一切凭实际才干定位，这在餐厅已经深入人心，为绝大多数人所接受。您需要从基层做起，在基层工作中打好基础、展示才干。餐厅永远不会提拔一个没有基层经验的人来做高职位的工作。遵照循序渐进的原则，每一个环节、每一级台阶对您的人生都有巨大的意义。不要蹉跎了岁月。············································································1繁house员工实用培训手册愿你和所有的伙伴一起与我们共同发展。祝：开心工作、幸福生活！············································································1繁house员工实用培训手册目录第一章餐厅的基本定义..............................................................................................1第一节餐厅的基本概念........................................................................................1第二节餐厅的分类................................................................................................1第三节基本制度....................................................................................................2第一条沟通制度............................................................................................2第二条出勤制度............................................................................................2第三条工牌及服装管理制度........................................................................3第二章服务..................................................................................................................4第一节优秀服务员的十个习惯............................................................................4第二节传菜员岗位职责........................................................................................4第一条点菜注意事项....................................................................................4第三节餐厅服务态度和服务员的位置................................................................5第一条服务态度:...........................................................................................5第二条保持健全之服务心态………………………………………第三条美化自己的工作第四条提供服务的礼仪:第五条服务之境界:第六条服务中严格遵守操作礼仪和操作规范？第七条服务中的5先原则？第八条，服务常用语第四节卫生知识以及准备工作第一条早班工作第二条中班工作第三条晚班工作第四条打烊工作第五条所以人员都要注意的第三章托盘....................................................................................................................11第一节托盘第一条托盘的使用方法和要求..................................................................11第二节礼貌，礼仪....................................................................................................11·····································...
