B. Polite language: Politeness refers to manners and manners when dealing with people. Hotel employees must respect others when interacting with others. Pay attention to what others are saying. When talking with others, speak clearly and softly, subject to what the other person hears. In addition, hotel employees should pay attention to their appearance and hygiene. This is also courtesy and respect for the guests.
C service knowledge: Hotel staff must understand and master the national customs and local life characteristics, observe and understand the guests' interests and hobbies during the service process, so as to satisfy other guests. Be good at learning, please remember that guests are your best teachers. Although the service knowledge is extensive and changes greatly, as long as you learn more, ask more, see more, listen more and do more, you are good at accumulating, summarizing and mastering.
D Entertainment ability: refers to the initiative, sensitivity, flexibility and adaptability of hotel staff in the service process of receiving guests. They should be familiar with what they should do, how to do it, and have professional sensitivity. According to the guests' manners, expressions and speeches, they will know how to meet their needs, make them feel friendly and feel that spending here is pleasant and worthwhile.
Write the menu in the correct posture and stand on the right hand side of the guest (host). B If you write the wine list, you should draw a cypress number on the manuscript paper in advance and mark it well to facilitate your work. C if there is soup when writing the menu, it should be written in the section of HKUST (that is, the highest column of HKUST), which means that the first course is soup. If you have a dessert list and other foods, you should be as neat as a kitchen. The waiter should mark "call" on the dessert list, that is, "call up", in order to avoid the mistake of serving food before dessert. Pay attention to the weight of food.