1. Performs all duties as assigned by management.及時完成酒店管理層所布置的所有工作。
2. Suggests food and beverages to be well versed with the menu, method of preparation and accompaniments. 要熟知菜單、食品配方及其它方面的知識，以便向客人推薦各種食品及飲料。
3. Cleans and polishes Glassware, China ware, hollowware and flatware.清潔并擦亮所有器皿。
4. Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.保持工作場地及餐具室內物品的齊全、干凈、整潔。
5. Replenishes supply of linen and other Operating equipment.添加所需的布草及操作設備。
6. Obtains requested items from the storeroom.從倉庫內領取物品。
7. Keeps general appearance and maintenance of Restaurant working areas.保持餐廳工作場地的干凈、完好、整潔。
8. Follows correct sequence of service outlined in the Standard Operating Manual.根據標準的手冊來完成服務工作。
9. Sets up tables in accordance with Restaurant policy.根據餐廳的規定來擺放餐桌。
10. Cleans and removes dishes from the table after service is completed.結束服務后，要清理所有的飯菜，并清潔桌面。
11. Cleans all spillage during mealtime and at closing.用餐期間及結束用餐時清理所有的骯臟物。
12. Maintains excellent grooming standard at all times. 始終保持良好的儀容儀表。
13. Maintains guest’s history.記錄就餐客人的情況。
14. Addresses regular guests by name.要稱呼常客的姓名。