1.   Check your station, prior to opening, for cleanliness of tableschairs, proper set-up of saltpepper, sugar, ashtrays, flowers, lamp, clean cutleryglassware.

检查你的工作区域，把最先要打开的都打开，清洁桌子椅子，准备好盐，胡椒，糖，烟灰缸，花瓶，餐具和杯子。

2.   Do all necessary openingclosing side work according to the side work schedule.

做好所有必要的开档和关档的工作记录表。

3.    Have all necessary tools ready: tray, pen, bus towel, corkscrew, etc.

准备好所有必要的工具：托盘，笔，纸巾，酒刀。等等。

4.   Develop a complete knowledge of menu items, their garnish, contentspreparation methods. Be ready to answer any guest questions about the menu in a positiveconcise way. Know the use records.

熟悉菜单上的各项菜，他们的装饰，内容和调制品。准备正确的简明扼要的回答客人提出关于菜单上的问题。

5. Operate the Point of Sale terminal correctlyfollow all Marriott check-closing procedures.

正确运行销售终端的要点并且遵守所有万豪收档程序。               

6. Practice aggressive hospitalityuse Suggestive Selling techniques when taking guest’s order.

当接受客人点单时试着用积极的亲切的销售技巧来提议客人。

7.    Develop a good knowledge of beverages, liquors,wine service.

发展酒品，酒类和服务酒的知识。

8.  Pick uppresent foodbeverages according to standard service procedures. Properly bus the table throughout the meal. By dessert, all condiments, dirty dishessilverware should be cleared, except sugarappropriate silverwarebeverage 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 posturebeing personable, but limiting conversation.

根据服务程序的标准跑菜和上菜。在整个用餐过程中适当摆放餐桌。上甜品时，所有调味品，脏盘子和餐具必须换干净的，除了糖和适当的餐具还饮料杯不能为空。特别注意服务的要点，比如，放回烟缸，上茶，上完主菜后再检查，保持适当的仪态，不要闲谈。

9.     Bus, cleanreset the table according to standard procedures.

根据服务流程的标准情洁并重新摆台。

10.   Chewing gumsmoking is not allowed while on duty.

上班时间不能吃口香糖和抽烟。

11.   Attend all meetingstraining seminars as required.

参加所有的必要的会议和培训讨论。

12.   Studyfollow the Associate’s Training Manual.

学习并遵守员工手册。