1.Check your station, prior to opening, for cleanliness of tables and chairs, proper set-up of salt and pepper, sugar,ashtrays, flowers, lamp, clean cutlery and glassware.
檢查你的工作區域，把最先要打開的都打開，清潔桌子椅子，準備好鹽，胡椒，糖，煙灰缸，花瓶，餐具和杯子。
2.Do all necessary opening and closing side work according to the side work schedule.
做好所有必要的開檔和關檔的工作記錄表。
3.Have all necessary tools ready: tray, pen, bus towel, corkscrew, etc.
準備好所有必要的工具：托盤，筆，紙巾，酒刀。等等。
4.Develop a complete knowledge of menu items, their garnish, contents and preparation methods. Be ready to answer any guest questions about the menu in a positive and concise way. Know the use records.
熟悉菜單上的各項菜，他們的裝飾，內容和調制品。準備正確的簡明扼要的回答客人提出關于菜單上的問題。
5.Operate the Point of Sale terminal correctly and follow all Marriott check-closing procedures.
正確運行銷售終端的要點并且遵守所有萬豪收檔程序。
6.Practice aggressive hospitality and use Suggestive Selling techniques when taking guest’s order.
當接受客人點單時試著用積極的親切的銷售技巧來提議客人。
7.Develop a good knowledge of beverages, liquors, and wine service.
發展酒品，酒類和服務酒的知識。
8.Pick up and present food and beverages according to standard service procedures. Properly bus the table throughout the meal. By dessert, all condiments, dirty dishes and silverware should be cleared, except sugar and appropriate silverware and beverage glasses that are not empty. Pay special attention to finer points of service, i.e., replacing ashtrays, water glasses filled, checking back just after serving entrée, keeping proper posture and being personable, but limiting conversation.
根據服務程序的標準跑菜和上菜。在整個用餐過程中適當擺放餐桌。上甜品時，所有調味品，臟盤子和餐具必須換干凈的，除了糖和適當的餐具還飲料杯不能為空。特別注意服務的要點，比如，放回煙缸，上茶，上完主菜后再檢查，保持適當的儀態，不要閑談。
9.Bus, clean and reset the table according to standard procedures.
根據服務流程的標準清潔并重新擺臺。
10.Chewing gum or smoking is not allowed while on duty.
上班時間不能吃口香糖和抽煙。
11.Attend all meetings or training seminars as required.
參加所有的必要的會議和培訓討論。
12.Study and follow the Associate’s Training Manual.
學習并遵守員工手冊。
13.Follow all company policies and procedures.
遵守公司所有的政策和程序。