1. Be fully prepared before work and make final check before meals at service partitions;
2. Serve the guests quickly and accurately upon their special requests;
3. Use employee mandate wisely to handle customer defect rates, develop new customers and attract returned customers; relevant information shall be reported to head waiter/waitress;
4. See guests off when they leave and remind them to take their belongings;
5. Keep countertops and floor in service areas clean and sanitary;
6. Customize the needs of guests through careful analysis, collect and report relevant customized information to customer service manager or head waiter/waitress;
7. Complete other tasks assigned by supervisor.
