You need not be nervous. Generally speaking, it is rarely used if you pass the interview (unless you make a mistake serious enough to need to be fired). The restaurant will arrange a master to teach you and train you four hours a day (except in a few cases). How to train depends on the master's personal habits. Generally, I will take notes on the first day (the operation process and standards of future work) and I will be familiar with the work the next day. On the third day, the master will introduce many things and do some simple things. The master will look at you and point out your problems. Generally, you can go to work on the fourth day. At first, you will not keep pace or make a little mistake, but don't panic. Be sure to ask the master or other seniors in time. Remember to ask questions that you don't understand or have questions within a few days of training (the master or the management team can do it), otherwise it will be difficult to ask again when you get to the post.

It usually takes three days for a master to teach you to do counter service.

The cashier's seven steps are very important. The second step is not to have cross-contamination and be crazy about customers.

If you are not familiar with the key positions, you can watch more and practice more.

That key surface is regular.

Drinks, main meals and desserts are divided.

All in one column.

There are bacon, sweet potato salad, purple potato egg tart and so on.

It belongs to the lower left non-commercial promotion.

That is to say, not all long-term products are non-business promotions.

Coupon. Student ID or something.

It's written clearly.

You can do it when there is no business. Familiar with the key surface.

Just eating. The key surfaces are familiar.

It's simple.