1.Know the menu for each function served, and be able to knowledgeably explain the major ingredients and preparation methods for each item to be served.了解每个宴会的菜单，能够解释每道菜的主要成分和制作方法。2. Follow timing procedures for setting each course.根据流程上菜。3. Greet and serve guests, following guidelines for aggressive hospitality and all other details of our policies and procedures regarding the service of food and beverage.根据与餐饮服务相关政策的所有细节和好客的姿态招呼和服务客人。4.Acknowledge and respond to all guest requests, bringing them to the attention of captain or supervisor as appropriate.对于客人的要求要负责，必要时报告上级。5. Keep station neat and clean during service. Constantly patrol assigned station, exchanging ashtrays, refilling water and coffee, removing service items and condiments per established policies and procedures.在服务过程中保持工作区域干净整洁。时刻查看被分配的区域，更换烟灰缸，补充水、茶和咖啡，移走不需要的调味品或服务器具。6. Know and use “suggestive selling” techniques when possible in selling a la carte wine, mixed drinks, after dinner cordials, coffees.懂得并尽可能用“建议式销售”技巧建议已用完餐后茶点需要点酒或混饮的客人。7. Follow all guest check and money-handling procedures when serving a la carte beverage orders.按菜单点饮料服务时，根据规定为客人结帐。8. Always notify the captain before leaving the floor or banquet service area.