1. Ask the host or the person who ordered the food what kind of drinks and drinks to use.

2. Introduce our red wine, white wine, foreign wine, beer, fruit juice and freshly squeezed fruit juice.

3. If the guest drinks carved wine, ask if the guest needs to add plum to heat it. If red wine is used, ask if lemon and sprite should be mixed. Drink wine and ask if you want to add ice; When drinking sake, ask whether it is heated or frozen.

1. When introducing the varieties of single wine, we should pay attention to the combination of polite expressions and two-way sales promotion, such as "Sir/Miss, we have Yanjing and Teda beer. Do you want Yanjing beer or TEDA beer? " .

We should pay attention to the service principle of not asking the same question twice. When asking for drinks, you should indicate the variety, theme, liquor, mineral water, beer, red wine and watermelon juice that the guests need.

step

Work function

Requirements and precautions

Pour drinks

Indicator bottle

The waiter holds the strength of the bottle body in his right hand and the bottom of the bottle in his left hand, and points the trademark on the bottle to the guest for confirmation before opening it.

1. The corresponding polite expression: "Here is the wine you need, sir/madam. Can you open it now? "

2. When the wine bottle is displayed, if it is white wine, it should be shaken upside down to avoid precipitation.

Pour wine

1. Start from the right hand side of the tourists and proceed clockwise.

2. Open your right thumb, put your fingers together, stick your palm in the middle of the bottle, and on the other side of the bottle trademark, all the bottle trademarks should be exposed.

1. White wine is 8 minutes full, red wine is 7 minutes full, beer is 8 minutes full (as long as there is a flat glass with foam), and foreign wine 1 ounce and a half.

2. When pouring drinks, you should lean sideways. When misplacing the tray with your left hand, you should naturally put it behind you and tilt it slightly at about 45 degrees.

Don't touch the mouth of the glass when pouring the wine. After pouring the wine, turn the bottle gently to avoid the remaining wine dripping on the table or guests.

Pour a drink

1. Soft-packed drinks should be cut and packaged on the workbench before pouring wine.

2. Hard-packed/canned drinks should also be unpacked on the workbench to avoid spilling drinks on the guests.

1. Juice drinks should be filled for 8 minutes.

2. When pouring drinks, you should first make an invitation gesture and say, "Sir/Miss, this is a * * * drink. Let me pour you a cup. " .

3. Different types of drinks should be put on the tray after unpacking, and different types of drinks should be provided according to the different needs of guests.

serve the dishes

Preparation before serving

1. Pour the drinks ordered by the guests as required and remove the teacups. If the guests don't want to drink tea next time, they can change it to a large one.

2. Prepare a second towel (boat with towel) and put it on the guest's left hand side in sequence.

1. Look at the guest's menu and get ready to serve.

2. If you order more fish, shrimp and crabs, you should prepare more bone plates and small towels.

If you order more soup, prepare more spoons.

go on patrol

Taiwan Province service

Last/better/previous/last name

1. Cold cuts or assorted dishes are available.

Serve soup

Serve hot dishes

Provide staple food

Serve the fruit bowl with water

6.baowei tea

1. The name of the dish should be announced when serving, "This is a * * dish, please enjoy it". When announcing the name of the dish, you should straighten your upper body, put your left hand behind your back, and extend your right hand to make a gesture of please. You should slowly patrol everyone's position, not just stare at one person.

2. Tidy up the countertop before serving, make room for serving or other things, and put an end to the bad habit of tidying up the countertop with one hand and tidying up with the other.

3. Before serving the fruit bowl, take away the empty plates and extra cups and saucers on the table and put on a set of bone plates and forks.

Everyone has a cup of hot tea before serving the fruit bowl.

receive

1. Take a small towel.

Collect teacups

Empty the soup bowl

1. When receiving the small towel, change it to dear in time.

2. After pouring the drinks, put away the teacups.

When you empty the soup bowl, you should ask the guests if they need more soup before accepting it.

increase

1. Add drinks

Add rice

Add vegetables

1. Always pay attention to the speed at which guests drink. When one third of the glass is left, you should take the initiative to refill the wine for the guests.

2. Add drinks from the guest on the host's left, so that it is convenient for the host to ask him if he needs to add drinks after drinking.

3. Pay attention to the guests' meals and dishes. When there is one third to one quarter left, you should take the initiative to ask the guests if they need to add.

step

Work function

Requirements and precautions

Tourism service hotel catering service process

exchange

1. Bone to replace intervertebral disc

Step 2: Replace the handlebar.

Replace the small towel

1. When replacing the bone plate, first put a paper towel on the tray, and then put the clean bone plate on the side of the tray close to the body. When collecting dirty bone plates, stack them layer by layer, so that food residues can be piled on the left side of the tray, and the dirty bone plates can be piled naturally.

2. When replacing the cigarette holder, cover the dirty cigarette holder with a clean cigarette holder and stack it on the tray at the same time, and then put the clean cigarette holder back on the guest table.

3. Pay attention to using polite expressions when changing bone plates or cigarette cups, and make a gesture of "please" before and after the operation to avoid collision due to the ignorance of the guests.

Patrol service

minute

1. Total score

2. Empty shortcomings

3. Classification of soup and juice

4. Classification of crustaceans and crabs

65438+

When there are several dishes on the table, there are still some dishes left. The waiter should make room for serving in advance so that the above dishes can be distributed to the guests' bone plates after consulting them.

3. Shark's fin, soup and soup go to the stage first, and then to the workbench.

4. After sorting, the remaining dishes can be put in a small plate or on the workbench, which is convenient for adding at any time.

dislodge

1. Empty plate

2. Empty rice bowl

3. Empty cups

1. When the dishes are removed, there is soup and greasy. Be careful not to pour soup on the guests or on the ground, and don't cross the guests' heads when withdrawing vegetables.

2. Be sure to ask the guest's opinion before withdrawing.

ask

1. Ask about the taste

2. Ask for an increase or decrease

Step 3 Ask about speed

Asking about demand

1. When guests have a meal, they should always pay attention to the guests' evaluation of the dishes and give feedback to them at any time. Waiters also need to remember the tastes and habits of regular customers.

2. Waiters should flexibly grasp the guests' dining requirements, anxious guests should tell them to go to the kitchen quickly, and guests who pay attention to chatting should take their time to avoid the dishes cooling too fast.

3. Closely observe the guest's dining situation, pay attention to the guest's every move, and ask the guest's demand quickly before the guest puts forward the demand.

step

Work function

Requirements and precautions

knot

Send guests on credit

1. When the dishes are served, you should take the card to the cashier in advance to find the order, return the rest of the drinks to the bar, and prepare the guests to check out.

2. When checking out, count the number of people face to face. If guests use credit cards or checks, they should ask for the corresponding certificates and telephone numbers.

3. When the guests leave, remind them to take all their belongings and ask them to help them pack the rest of the food.

When the guests leave, they should be sent to the gate to say goodbye to them politely and warmly. Welcome to come again next time.

1. When you check out, you should sing "Pay after you collect it", find as much as you collect, and count it in front of the guests.

2. When checking out, make sure to use the cashier clip and operate it from the guest's right hand side.

3. When checking out, you should know how to observe the types of guests. Some guests don't like others to know the amount of the bill, but some guests like to let others know how much he/she spent on his/her treat today. We should choose the hidden or open checkout method according to the type of guests.

4. For the guest who needs to sign the bill, the waiter must verify the identity of the guest and the guest's previous consumption credit before deciding whether to sign the bill.

Work after supper

Withdraw from Taiwan Province

1. Remove the tableware from the dining table according to the tableware manual.

2. Turn off the air conditioner and TV.

3. Turn off the extra lights, leaving only the working lighting.

1. When removing vegetables, there is soup, which is greasy. Be careful to hold it firmly, so as not to let the soup drench the guests or the ground.

2. When removing tableware, pay attention to classified collection and put them in different containers.

clean

1. Clean the countertop.

2. Clean the floor.

3. Clean the whole room of VIP room.

1. When cleaning the VIP room, open the door and exhaust the air, so that the indoor air can circulate in time.

2. If there is too much food residue on the carpet, you should inform the housekeeping department to clean the carpet in time.

sway

1. Spread tablecloths and aprons.

2. Put decorative dishes, bowls and spoons, and then put wine glasses, water cups and spicy wine glasses.

3. Set up supplies and flowerpots.

1. When placing dishes, pay attention to the reserved position to avoid collision. When putting the spoon into the bowl, put it down gently to avoid noise or collision.

2. When taking tableware, you should take the upper floor first, and then put it on the tray or turntable if it is not needed for the time being.

3. After the tableware comes to the stage, be sure to check the hygiene and return the dirty and broken tableware to the washing room.