How to be a good coffee waiter barista must see

Enthusiasm, attention, distance.

I often think of such a problem, now different catering places, or service places, different service methods, different service concepts, extend a lot of strange service students: Japanese-style, American-style, northeast-style (full of "Big Brother, Big Sister"). How does it really reflect the characteristics of the brand in principle to reflect the enthusiasm of service? Not like many of the current "principles" to reflect the characteristics of the brand and reflect the enthusiasm of service! After that expressionless "Welcome" sentence, did the guests really feel "Welcome" again?

Enthusiasm-principle

Not metaphysical enthusiasm, no deliberate, no affectation, no publicity, no humility, no gestures, enthusiasm brimming with subtle movements, a friendly eye contact, a nod, a smile, a simple "Hello", will make guests feel like spring breeze of enthusiasm.

Concern-- quality

Please remember! No matter who they are, they all want to be noticed and remembered, even the children who rush to speak in kindergarten, so since our guest is ready to accept your service, please pay attention to his needs all the time. Sometimes, handing over a tissue at the right time and helping the guest to change into a water cup reflect the professional quality of the service staff everywhere. Remember! Pay attention to everything of the guests, even a looking look, this is your quality!

Distance-self-cultivation

This word, probably many people do not understand, why give guests distance? Didn't you say to be enthusiastic and pay attention to the guests? Yes! We give our guests enthusiasm and attention in order to make him enjoy our service better. But this does not mean that I must follow closely with the guests to be "intimate". In this way, no matter how enthusiastic and concerned the service is, it has always become an encumbrance, making the guests nervous and without space, and the guests need to enjoy everything here. Instead of being "harassed" all the time, if the attention is too much and the enthusiasm is too much, it becomes a kind of "harassment". In foreign countries, why is the Barista of so many century-old coffee shops respected? I believe this last point is one of the magic weapons to win. Many times, guests come to a cafe just to spend a period of time quietly or do their own things, so please give them space, breathe free air, enjoy free coffee, this is enough-distance, master a good distance This is probably the professional accomplishment of the service staff, not overnight. This is also one of our skills in dealing with people and making friends.