1.Check your station, prior to opening, for cleanliness of tables and chairs, proper set-up of salt and pepper, sugar, flowers, lamp, clean cutlery and glassware. 餐厅开餐以前检查你的工作区域，清洁桌子椅子，准备好盐，胡椒，糖，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, contents and preparation methods. Be ready to answer any guest questions about the menu in a positive and concise way. Know the use records. 熟悉菜单上的各项菜品，清楚菜品的装饰，食材和烹饪方法。积极简明的回答客人关于菜单的问题。知道客人的使用记录。 5.Operate the Point of Sale terminal correctly and follow 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 hospitality and use 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, and wine service. 发展酒品，酒类和服务酒的知识。 8.Maintain the condition and cleanliness of facilities and equipment. 保持家具和机器的状况与清洁。 9.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., water glasses filled, checking back just after serving entrée, keeping proper posture and being 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和饮料杯不能空。特别注意服务的要点，比如，上茶，上完主菜后再检查，保持适当的仪态，不要闲谈。 10.Clean and reset the table according to standard procedures. 根据服务流程的标准清洁并重新摆台。 11.To have complete knowledge on the food / beverage / service available / preparation methods and time in sections appointed. 对于相关部门的食品/饮品/有效地服务/预备程序和时间有完整的认识。 12.Checks schedule and ensures punctuality at work. 核查排班表并确认准时到岗。 13.Ensures full mise – en - place is prepared prior to start of operations and replenished afterwards. 在运作之前，确保所有准备工作就绪，和运作之后补充工作的顺利完成。 14.Check cleanliness of sections prior and after service. 保证各部门服务前后的清洁卫生。 15.Checks inventory in sections appointed for daily requisition. 为各个部门做好盘点工作来确保日常顺畅地运作。 16.Obtain customer feedback during operations to ensure satisfaction. 服务过程中，获取宾客的反馈意见，确保宾客满意度。 17.To relay any customer complaints to supervisor/Manager. 需告知主管/经理所有的宾客投诉。 18.To beware of and applies the procedures concerning hotel fire and life safety / emergency procedures. 了解和应用酒店的消防，安全，紧急设施相关的程序。 19.Attend all meetings or training seminars as required. 参加所有要求的会议和培训讨论。 20.Study and follow the Associate’s Training Manual. 学习并遵守员工手册。 21.Understand the relevant laws and regulations stipulated in the Food Hygiene Safety Law. 了解《食品卫生安全法》规定的相关法律法规。 22.Other reasonable jobs may be assigned according to the instructions of departmental director/manager. 根据部门总监/经理的指示执行其他合理的工作安排。