Restaurants generally have ushers, ushers, service desk attendants and food delivery staff.

Staff and other positions. They provide all-round services for their guests, which are characterized by a wide range of services and a large number.

Frequent, demanding and long time. Service personnel in various positions should not only master all kinds of

Business skills, and must know how to observe all kinds of etiquette in the service process.

Preparatory work/about to start work

Before starting business every day, we should make full preparations, that is, do a good job in reception service.

Foundation, but also play a role in attracting more guests to eat.

Clean sanitation

Attendants should take up their posts in advance so as to have enough time to make all the preparations.

The floor of the restaurant should be cleaned, mopped or waxed; Windows and doors should be polished, tables, chairs,

Worktable, with tables and chairs to make the whole environment clean and tidy.

Restaurant service personnel are particularly strict with personal hygiene when handling food and tableware.

Flight attendants should do personal hygiene before taking up their posts, including bathing, combing hair, shaving, brushing teeth, washing hands and repairing.

Nails, and be careful not to eat strong-smelling foods such as leeks, garlic and green onions. Then change.

When wearing work clothes, the clothes must be neat and tidy, wear the job number, and make up as required, to do

Receive guests with high spirit, enthusiasm and courtesy.

table

Setting the table is the job of determining the seats for guests to eat and providing the necessary tableware. this is

A demanding job in restaurant service. Including laying tablecloths, arranging seats and setting meals.

Tableware, napkin folding, desktop beautification, etc. The table should be clean and hygienic.

Utensils, condiments, flowers, etc. Should be properly placed. Requirements can not only facilitate customers to eat, but also make the restaurant

Clean and beautiful.

At a grand banquet, flowers and plants should be placed on the table. At the center of a large frustum or around a turntable.

Peripheral, with twigs, grass, maple leaves, pine needles and other substrates, with camellia, chrysanthemum, white orchids and so on.

Flowers are arranged in patterns. Tableware, tablecloths, flowers, fruits, paper cuts, etc. can also be used. , put in all kinds.

Pictographs or knowing patterns can beautify restaurants and dining tables and set off the atmosphere of banquets.

Understand the relevant situation

Before talking about business, you should know all kinds of meals served that day. Such as the change of main and auxiliary materials, the increase and decrease of seasonal varieties,

The price of staple food and drinks, etc. You should know fairly well and have a rough estimate of your day's work.

Reception service etiquette

Wait for you.

The waiter should stand at the door with the correct posture, waiting for the arrival of customers. When the guests arrive, they should serve.

The clerk should warmly welcome and extend cordial greetings: "Hello, Miss (Sir), welcome."

Dear! "or" good evening, miss (sir), please! "Say hello with a smile, with a kind and self-satisfied expression.

However. If male and female guests are together, greet the female guests first and then the male guests. See the elderly

People who are weak should take the initiative to help and take good care of them. Take the initiative to take the guest's coat and hat and hang it up.

On the hanger.

Show the guests to their seats.

When guests enter the restaurant, they should immediately say hello and say with a smile, "Hello, Miss (Sir)!" "

Have you made a reservation? How many people are there in your party? After asking, he said politely, "This way, please.

Please use gestures to indicate "inside".

If it is an important guest, the waiter should guide him to the best position in the restaurant.

Couples should be led to the quietest table when they come to dinner. Gorgeous dress,

When a beautiful female guest comes, she should be taken to a conspicuous position. This can not only

Satisfied the guests' love of beauty and added a luxurious atmosphere to the restaurant. Old and infirm

Guests, it is best to guide them to a convenient place, for some guests with physical defects.

Guest, pay attention to choose a position that can cover up its defects. If the customer's desired location has been

When occupied, explain patiently, say sorry more, and try to arrange it in a satisfactory position.

Settings.

When the guest approaches the dining table, the waiter should pull the chair with his hand and wave.

Ask the guest to sit down. When the guest bends his legs and sits down, gently push the seat to let the guest sit down.

Steady. Push the chair moderately and accurately, and pay attention to the tacit cooperation with the guests.

After the guests are seated, they will immediately send the dishes with small towels and divide them with clips.

For the use of guests, and politely greet the guests: "Miss (Sir), please!" Then give it to the guests.

Hot tea. In this way, while waiting for a meal, guests can be idle and indifferent, and they can also quench their thirst.

To relieve fatigue, we can say: "Send tea to send meals, and towel to warm guests."

Please order.

If the food is not packed in advance, the waiter should hand in the menu in time for the customer to order.

The menu should be clean and tidy, and it must be delivered respectfully. Don't put the menu on the table.

Throw away things. Be patient, let customers have enough time to think about it, and don't rush customers to order.

Food, record the food ordered by the guests, smile, concentrate and speak to the guests.

Kindness and euphemism.

The recommendation menu is a way for the waiter to politely introduce our special dishes to the guests.

Type. The waiter should make targeted arrangements through observation and analysis according to the psychology of the guests and the purpose of eating.

Recommend dishes to guests seriously, and pay attention to the art of speaking when recommending: "Our xx dishes here are very good."

Very distinctive. what do you think? "This is polite, but also the use of sales skills. If you just

Say, "Do you want to eat this dish?" Or reluctantly recommend, it will inevitably cause the guests' unhappiness.

Let's go

It is necessary to carefully and accurately record every dish and drink ordered by the guests to avoid mistakes.

Wrong. If a guest orders a vegetable rice without raw materials, he should apologize and ask the guest for understanding. As a guest

When you order a dish that is not on the menu, you must not refuse it outright. You can say, "Please allow me to talk to the chef.

The teacher will discuss and try to meet your requirements. "

Pour the wine and serve it

It is the custom of China people to "serve drinks and cold dishes first". Wine can not only add fun,

It can also stimulate appetite; Cold cuts are bright in color, beautiful in shape, easy to watch, diverse in taste, light and refreshing.

Mouth, suitable for drinking.

Chinese food generally uses two kinds of liquor, one is strong liquor, such as Maotai and Wuliangye. One is

Colored wine, such as wine, yellow wine, etc. Drinks generally include beer, soda, mineral water, etc. Banquet opening

At first, as soon as the host and guests sit down, the host usually raises a glass and toasts. So five minutes before the party starts

Around, wine should be poured as a gift, and spirits and drinks should generally wait until the guests are seated.

Pour the wine.

Before pouring the wine, you should signal to the guests and ask their opinions. When pouring wine, the waiter should stand aside.

On the right side of the guest, the right foot leans forward and the left foot points slightly upward. Holding a bottle of wine in the right hand and one hand.

Naturally, the thumb is on the inside of the bottle and the other four fingers are on the outside of the bottle. Grab the middle of the bottle and make it

The brand name of the wine bottle faces the interior of the guest. Do not touch the bottle mouth and the cup mouth, and the bottle mouth is about 1 ~ from the cup mouth.

2 centimeters. When pouring wine, the action should be steady, and the technique should be gentle, cautious and polite.

The process of pouring wine is generally the guest of honor first, then the host, and then one by one clockwise.

For example, two waiters pour wine for a table of guests at the same time, one can start from the guest of honor and the other can.

Starting from the deputy guest of honor, everything goes clockwise. When pouring wine, you can naturally put your left hand behind your back.

Never put it on the back of the chair; When pouring wine on the tray, be careful that the tray does not exceed the back of the chair and keep it.

Balance.

In the process of eating, we should always pay attention to each guest's cup and water cup and see clearly what is in the cup.

When only one third of the wine is left, you should pour it out in time. When pouring hard liquor, ask gently first.

Guests are advised to prevent "urging wine".

Serving refers to the restaurant service staff serving dishes and snacks cooked in the kitchen.

Choose the correct operating position when serving. China banquet should be held among the entourage.

Sometimes it can also be done on the right side of the vice principal, which is beneficial to translation or vice principal.

Bin introduced the name and taste of this dish. Don't serve between guests. Take a slight step forward when serving.

Gently support the table, stretch the table, put your left foot forward, enter sideways, stabilize the tray, put it away, and report the dishes.

Name, move quickly. The order of serving is generally: cold dishes first, then hot dishes, then soup and pasta.

Finally, fruits and cold dishes are usually served a few minutes before the table is opened. After the guests sit down,

When the cold dish is about half eaten, the first hot dish should be served. If the guests eat fast, they should inform the chef.

Serve food in the room quickly, or you can slow down. The above points are in the order of hotels and factions.

The difference is that some are on the back of the soup, some are interspersed in the middle, and some are sweet and salty noodles.

Actually, some of them are served separately, but sweet cakes are more suitable after soup.

In the process of serving, we should pay attention to the placement of dishes. At a banquet in China, cold dishes are served.

If there are several small cold dishes in the middle, the colors of meat and vegetables should be well matched. Every time you go up,

The dishes on the table should be adjusted once, and the leftovers should be taken away or moved to the vice.

As for the host, put the new dishes in front of the guests to show their respect and keep the desktop "one"

The shape of the center, two planes, three triangles, four squares and five clubs makes the countertop neat.

It's beautiful. When serving, you should pay attention to the front of the food facing the host and guests. For the host,

The guests appreciated it. When serving dishes with condiments, the condiments should be served before serving.

Cuisine refers to delicacies, special dishes, whole dishes, soups, etc. served at Chinese banquets. , by

The waiter distributed it to each guest. Vegetable division is a highly technical job, which embodies service.

The service level of waiters also reflects the courtesy of service personnel. Before dividing the dishes,

The waiter should bring the dishes to the table first and let the guests enjoy them. Dishes can be served on the table,

You can also distribute it on the workbench first and then give it to the guests. The procedure of dividing dishes is to serve first, then serve. Divide vegetables

When you are in charge, you should master the quantity so that all your neighbors are the same, and divide it first and then divide it. Make a spoonful of clear soup, one

The fork should be accurate, one spoon for each person. For dishes with gravy, you should bring gravy with you. Give each guest a share.

After that, leave about 1/4 in the dish plate to show the richness of the dish and prepare it for the guests.

offer good service

During the whole meal, the waiter should always stand at the table and be ready to respond.

Answer the guests' greetings, provide all kinds of thoughtful services, and don't do anything else absently.

The waiter should promptly put the bone plate, food plate, ashtray and one

Dishes and cutlery that are not needed or temporarily used are removed from the table and replaced as needed.

Clean tableware and utensils. Pay attention when changing: don't drop the marinade on the guests; it should be

Gently clean up some vegetables and juice spilled on the table; The location of the plate and the location of serving.

Should be the same; Guests' habits should be respected. If the guests put chopsticks on the bone plate, they should put on new ones.

After the bones are served, put the chopsticks away as they are. Pour wine and serve food for guests. Don't touch the wine with your fingers.

Cup mouth, also can't touch the plate.

If the guest accidentally drops the tableware on the floor, the waiter should quickly come forward and take it away.

It replaces clean tableware. When guests intend to smoke, they should take the initiative to help light the fire in time.

If a guest calls, approach the guest, call softly, and don't shout in the distance.

In a word, all the requirements put forward by the guests should be met in time and must not be ignored.

Reason, but also must not be bored and conflict, because "the guest is always right". If the guest's request is not

When you are reasonable or really dissatisfied, you should also reply in time, explain patiently and apologize.

Look at the guests.

When the waiter has served the last course for the guest, he should start to prepare for the checkout:

Count drinks, cigarettes, tea, condiments, etc. Used, make a list. After the guests have finished eating, enter

Line settlement. The bill should be clear and accurate. It is not advisable to put the bill directly by hand when checking out.

Give it to the guests, but put the bill in a tray with a small square towel and give it to the guests. for

In order to show respect and courtesy, the bill placed in the tray should be handed to the owner face down, and don't let it

Guests know that it is extremely impolite to eat, not to mention asking the host for food loudly.

The behavior of.