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1. Welcomeand acknowledge each guest with a smile, eye contact, and a friendly verbalgreeting,using the guest's name when possible.
用微笑、眼神交流和友好的口頭問候來歡迎和感謝每一位客人，盡可能使用客人的名字。
2. Anticipateguests' service needs, including asking questions of guests to betterunderstand their needs and watching/listening to guest preferences and actingon them whenever possible.
預測客人的服務需求，包括向客人提問以更好地了解他們的需求，觀察/傾聽客人的需求偏好，并盡可能采取行動。
3. Activelylisten and respond positively to guest questions, concerns, and requests usingbrand or property specific process to resolve issues, delight, and build trust.
積極傾聽并積極回應客人的問題、擔憂和要求，使用特定于品牌或酒店的流程來解決問題并建立信任。
4. Addressguests' service needs in a professional, positive, and timely manner.
以專業、積極、及時的態度滿足客人的服務需求。
5. allMaintain cleanliness of work and guest areas by clearing, collecting andreturning food and beverage items to proper area, practicing clean-as-you-goprocedures.
通過清理、收集食物和飲料并將其放回到適當的區域，保持工作和客人區域的干凈整潔，做到隨手清理原則。
6. Communicateadditional meal requirements, allergies, dietary needs, and special requestswith the respective kitchens, and ensure guests’ orders are delivered.
與后廚溝通確認客人的額外用餐要求（如過敏源、飲食需求和其它特殊要求），并確?？腿说挠唵纬晒λ瓦_。
7. Settables according to type of event and service standards, including types oflinens, glassware, plate/chinaware, and silver/flat ware,ensuring all suppliesmeet quality standards.
根據活動類型和服務標準布置餐桌，包括亞麻布、玻璃器皿、盤子/瓷器和銀/餐具的類型，確保所有用品符合質量標準。
8. Pick-uptrays and clean tables as needed to ensure a clean dining area.
因需回收托盤并清潔餐桌，確保用餐區的干凈整潔。