1.Product knowledge training:
Understand the names, characteristics, and preparation methods of menus and drinks;
Master the quality requirements of various ingredients in the restaurant;
Learn about the restaurant's specialties and pairings.
2.Service Etiquette Training:
Understand basic greetings and customer salutations;
Cultivate good manners and image;
Master dining etiquette, such as serving, pouring wine, tidying up the table, etc.;
Learn the skills to communicate with guests, including listening and expressing questions.
3.Customer Service Skills Training:
Learn how to proactively guide guests to order and make recommendations;
Master how to deal with guest complaints and complaints;
Learn how to build good relationships and interactions with guests;
Cultivate a sense of customer needs and meticulous service.
4.Teamwork Training:
understand collaboration and collaboration with other attendants;
Master how to divide labor and cooperate to improve work efficiency;
Develop a sense of teamwork to deal with problems and situations together.
5.Emergency Handling Training:
Learn how to deal with emergencies such as fire, accidental injury, etc.;
Master basic first aid knowledge and skills;
Learn how to properly manage food poisoning or food problems.
6.Marketing & Sales Skills Training:
Learn how to market specialities and**;
Learn how to sell and sell across borders;
Develop the ability to build long-term relationships with guests.
7.Language and Communication Skills Training:
Understand basic foreign language communication skills, such as English, Japanese, etc.;
Master how to communicate with guests in concise and clear language;
Develop good expression and presentation skills.
8.Service Quality Assessment and Improvement Training:
understand how to conduct service quality assessment and feedback;
Learn how to improve service based on guest feedback;
Cultivate the continuous pursuit and improvement of service quality.
The above is the main content of catering waiter training, through systematic training, waiters can improve their knowledge, skills and service quality, and provide customers with a better dining experience.