16.在客人用餐过程中，领班应多询问客人的意见，并及时向厨师和经理反馈，与客人交换名片，以吸引回头客。

When servingguests, manager andsupervisor must ask the guests comments from time totime and reflect to manager and chef-in-charge immediately. Try to exchange the business cards to encouragenext patronizing.

17.提前为客人准备好帐单，并检查避免出现错误，在客人要求买单时，第一时间为客人递上帐单，如客人用现金结帐，应当面点清数额，如有找零应合上帐本，放在客人手边, 退后一步，并向客人致谢。

Prepare the guest check in advance. Double-check to avoid any mistakes. When guests askfor the bill, deliver the bill immediately. If cash is paid, count the sum of moneybefore the guest. All changes should beput inside thebill-folder that should be placed next to the guest’s hand. Server should then step back and thank guests.

18.客人准备起身离开时，服务员应为客人拿去椅套，并拉椅子，同时检查是否有客人遗忘的物品及时提醒客人，送别客人，并向客人致谢。

When guest stand up and want toleave, take away the chair cover and return the coat. Pull out chairs. Check any leftover things on or around the table; warn guestsif something is left. Say “Thank you and good afternoon/good night”.Lead guest to the exit, staircase or lift lobby.