(1) Go to the tea room or kitchen to order food, and don't rush to collect the food in order;
(2) Before leaving the kitchen, check the cleanliness of the tray, put it on the tray according to the service list, and pay attention to the beauty and temperature of food storage.
(3) When serving, don't be greedy and cheap, except for dried vegetables that are reluctantly delivered by hand. Dishes with soup should be served in trays, which is ugly and may cause accidents.
(4) Take the food back to the restaurant, first put the workbench away, say hello to the dining table, and put away the dirty teacups and ashtrays to make room for dishes.
⑤ If it's food. Then rice is served; If it is a dish for drinking, slowly pour beer or soda into the cup, but it can't be full and overflow the cup;
⑥ Be gentle when serving, and don't make any noise. When serving dishes, plates and bowls, hold the bottom with four pairs of fingers and gently press the edge with your thumb to avoid touching food.
The direction of serving is from the guest's left, but the drink is just the opposite, so you should serve it from the right with your right hand: sometimes it can be cheaper according to the position of the table; As for the order of serving, it's best to know who is the host in advance, so as to proceed in the order of guests and guests.
8 when serving hot Chinese food, remind the guests, because some braised dishes are boiling, but not steamed, and unsuspecting guests often swallow them in one breath, which is easy to get hurt;
Pet-name ruby foreign guests with Chinese food, in addition to chopsticks, but also prepare a knife *, according to their habits and needs to provide applications;
Attending when foreign guests eat Chinese food, ask them to accept the hint before serving them a dish. Don't spill the soup when you divide the dishes, especially if the soup falls on the table, it will pollute the table and leave a bad impression on the guests;
⑾ Pay attention to the timing of adding water or wine, vegetables and rice to avoid hospitality; Replace ashtrays, towels, soup bowls and bone plates at any time. If the ashtray is replaced and sent for cleaning, the cigarette ends will be removed.
At the end of the meal, you can ask the guests if they need fruit. If they need fruit, they can provide fruit dishes and jiaozi.
☆ Checkout: It's very important. The bill should be ready after the last course, lest the guests wait. For the guests who have finished catering, it is customary to wait for the guests to say hello to check out (pay the bill) and then send the bill quickly.
(1) Bill presentation: Put the bill with the correct total amount face down in a silver tray and hand it over by the guest on the left; If it is a group of guests, identify the payer as much as possible and put the cashier tray on its left side; If you are not sure who the payer is (all orders are recorded on one bill without prior explanation), put the bill in the middle of the table to avoid embarrassing scenes caused by giving the bill to someone. A man and a woman eat together and give the bill to the man, unless they order separately and have their own bills. Politely speaking, you should ask the guests if they have any other needs before submitting the bill, and thank them immediately when the bill is put on the table. Keep your distance immediately, collect money before the guests are ready, and count the cash again in person; If you accompany the guests to the checkout counter, you should stand far away, mainly to avoid waiting for tips. After checking out, say "thank you" to the guests regardless of external compensation.
(2) Inspection precautions:
(1) Do not show any altered or unclean statements to the guests;
2 if the bill is sent to the unpaid person, pay attention to prevent the guest from missing the bill;
(3) When paying, give the money to the guests face to face. For foreign guests, you might as well use addition to find money;
(4) There are bacteria on the banknotes. After taking it, fingers should not touch eyes, mouth and food;
⑤ Payment methods: cash payment, bill signing, cheque payment and credit card payment. Attention should be paid to different procedures and risks;
6. When paying in cash, pay the bill and cash to the cashier for collection, issue a unified invoice and give change, and then the one-way guest will settle the bill with the unified invoice and various expenses;
⑦ When paying foreign currency, make a detailed list of exchange rate consumption amount, fill it in with exchange memo, and ask the guest to sign and passport number;
Today, there are unavoidable facts about signing a food and beverage list for guests, and there is no way to absolutely guarantee credit. In principle, cashiers will only be accepted after being audited by staff above class. If the guest signs the receipt, please sign it in person.
Pet-name ruby hotel restaurant to sign a bill for maintenance, please show me the proof of the door key (Stop-key). After the cashier registers the room number and checks the guest list, please ask the guest to sign the bill for approval, so as to transfer to the hotel counter for settlement;
(10) Accept check: If you are not a regular customer or your identity is confirmed to be acceptable, you will refuse to pay by check;
⑾ If the "Debit Card Certificate" or "Credit Card" issued by the company is used, the waiter shall hand over the bill and the card or card to the cashier's registration number to complete the bill, and then the waiter will ask the guest to sign at the designated place on the bill, return the card or card to the guest, and then return the bill to the cashier (and collect the recorded tip);
⑿ Service fees and tips are different in nature; The service charge is calculated by a fixed percentage and is usually included in the bill; Tipping is a reward for the waiter to provide services at will, and it is not allowed to ask for remuneration from the guest at will.
☆ seeing off guests: guests leave after checking out. When they are all seated, get ready to see them off. If you are not too busy at work, try to send them to your door. Seeing off guests is also a means to win customers' patronage again and is regarded as one of the important means to entertain customers. When saying goodbye, they said, "Goodbye, I hope you have a good meal". If you find the guest's belongings returned in time, the cloakroom will help you get them back. At this time, the head waiter's camera asked the guests if they liked the food, whether the service was thoughtful and whether there was any misunderstanding. If there is anything wrong, they should explain it to their customers and express their sincere improvement so that they can.
Description of restaurant service hall
A well-trained waiter can cooperate well with the "tacit understanding" of his work, take the initiative to serve, and abide by the rules before taking action. All kinds of rules form work discipline and realize satisfactory catering service. As a code of conduct for the same sex, the restaurant service description is listed as follows:
☆ Precautions before meals
(1) The clothes of service personnel should always be kept clean and tidy. Wear a uniform of the specified size when on duty, and also have a set of work clothes or waist to finish the work, so as not to dirty the uniform.
(2) Punch in before going to work, and after accepting the roll call and work assignment, first of all, clean the work responsibility area spotlessly and keep the restaurant fresh at all times.
(3) Check the tableware, supplement the spare items such as condiments, get the menu and bills, understand the contents of the menu, follow the boss's instructions, and welcome the start of the service work that day.
☆ Precautions for dining.
(1) Observe the reception essentials, stand by while working, and politely pull out a chair to help the guests sit down when guests arrive.
(2) Seven elements of service should be noted:
The dining table and chairs must always be kept clean and tidy, so that guests can sit comfortably.
(2) napkins must always be clean and beautiful, so that guests can enjoy and use them.
(3) When drinking tea or water, be sure to keep the tea hot and cold, and empty cups are not allowed when there are guests.
(4) Condiments must be complete, pay attention to cooperate with food, and supply them in moderation.
⑤ The ashtray must be kept clean, and no more than two cigarette butts are allowed on the dining table.
⑥ The menu must always be complete. We should fully understand its contents and make appropriate sales promotion to our guests.
All landowners bills and payments must be settled accurately and quickly.
(3) Don't stand in the restaurant, let alone run, stand with your back to the guests, and serve the guests with correct posture and aesthetic feeling (because the guests are watching you); Walk on the left, pay attention to each other, stand sideways when there are guests, wait for the guests first; Be cautious and have a harmonious attitude.
(1) Treat guests on a first-come, first-served basis, and there can be no double standards, which will cause resentment among guests.
(2) When talking with guests, the voice should be gentle; Answer the phone, don't speak too loudly, and don't answer personal calls during official business.
(3) Don't get involved in the guest's conversation, don't criticize any behavior of the guest, and don't be aggressive with people.
(4) Colleagues should not gather around to chat or Doby, but should cooperate with each other, support each other and serve the guests.
(5) Do as the guests say, be sincere and articulate.
(6) Occasionally, don't make a fuss. In case the guest drops the tableware, change the washing tableware and the soup will be overturned. Absorb water with a towel, cover it with a clean napkin, and cover the carpet with a white napkin to remind guests to be careful.
(7) Everything should be handled calmly. When you encounter difficulties, you must be patient or apply to your boss for a solution.
(8) Children should be taken care of through the limited services provided by parents, such as providing high chairs, napkins, bibs, etc. They should never be teased or despised, which can remind children of the danger of running around in restaurants.
(9) Service personnel are not allowed to eat in restaurants or drink too much and eat snacks.
(10) If guests take off their clothes and put them on the back of the stool, they should take the initiative to cover them with a towel to avoid getting dirty.
(1 1) Precautions for foreman:
(1) At work, we should pay very careful attention to the working attitude of the waiters (students), improvise and maneuver the command.
② When instructing service personnel, it is better to use "eye shape" instead of shouting, and service personnel should be trained frequently to appreciate the "eye shape" of the foreman.
(3) If the service staff negligently offended the customer, the foreman should apologize immediately or replace the camera immediately.
(4) For drunken guests, appropriate care and protection should be given.
☆ Matters needing attention after meals
(1) When a guest doesn't intend to leave after dinner, he/she is not allowed to clean up the desktop, and it is impolite to find an excuse to hurry.
(2) When the guests leave, they smile and say thank you.
(3) After the guests abdicate, pay attention to whether there are any relics. If relics are found, the delivery time and the number of tables should be reported, and the lost and found work should be done.
(1) After the guests leave, immediately clean the desktop, remove the residual tableware, clean the floor, arrange the seats neatly, and re-lay the table and set the tableware. Waiting for new guest service.
(2) Cleaning after closing time cannot be ignored. All instruments should be counted and put back in storage. Doors and windows should be opened and closed correctly. Check the lights, turn off the lights and keep the minimum lighting. We should know that the finishing work is well done, reduce the workload tomorrow and make the work more orderly.
☆ Precautions for restaurant safety
(1) Keep the floor as clean as possible on the ground. If plates, glassware, liquid or food spill on the floor, wipe it immediately, or put a table or chair on the spot before cleaning.
(2) Use anti-skid agent on the slippery floor to ensure the safety inspection of walking, and pay special attention to the inside and outside of all imports when it rains.
(3) When cleaning the floor, first wet a small area, dry it with a mop, and then clean the floor in other places. If a guest does not leave, separate the clean place and keep the guest away from this area.
(4) When using the mat at the door in rainy days, it should be paved and not wrinkled. Pay close attention to pedestrians when laying a mat on the sidewalk, and don't use cardboard to lay the floor.
(5) When going in and out of the tea room or kitchen according to the specified route, go in and out from the designated door. When there is only one door, be careful to open it so as not to run into people on the other side.
(6) Pay attention to the movements of other workers nearby, input their walking direction, and give priority to the police.
(7) For utensils, plates, bowls, plates, bowls and glass containers, it is not advisable to pile up hastily or the cost is high and uneven, otherwise it will often cause necessary damage and accidents.
(8) The dishes should be properly placed on the tray to avoid slipping during transportation. Pallets should not be too heavy to avoid transportation difficulties, and should not be piled too high to cover the line of sight. Careless stacking of pallets will cause accidents and unnecessary damage.
(9) Don't put broken glass in the sink or dishwasher to avoid cutting your hand. Broken glassware and porcelain should be separated from the complete glassware immediately and put into the container for packaging them. When cleaning, use a brush or dustpan-not your hands-to pick up broken porcelain or glassware. Broken tableware should be removed as soon as possible.
(1) Serve food safely and properly, with plenty of time. Don't speed up easily, and don't take it lightly when holding a knife or other sharp tools.
(2) Used bowls and chopsticks are often slippery, so be careful when you take them. When the plate or handle is very hot, use a service towel to avoid scalding.
(3) When opening and closing the drawer door, keep clenching your fist to avoid dragging your fingers and getting stuck; Or avoid easy collision and injury caused by half-open doors.
(4) Encountering unsafe things, damaging tables and chairs or unbalanced equipment; If a suspicious person causes trouble, report it to the supervisor immediately.
(5) When serving soup, hot dishes and tea, never serve food from the place where the child is sitting, so as not to knock over the child.
Working procedures for pre-meal preparation in Chinese restaurants
☆ Sanitary work in restaurants
Meet the hygiene requirements (see the daily hygiene system of restaurants).
Check the position of the table top.
Tables and chairs should be aligned horizontally and vertically. Tableware should be placed according to the standard drawing set by the zero table, clean and undamaged. Flowers and plants should be fresh and will not wither.
☆ Arrange the workbench.
Tableware and articles should be placed in a unified way.
Prepare supplies.
Variety and quantity are complete, sufficient and neat.
☆ Check the table condiments.
There is no stain on the bottle mouth (or kettle mouth), and the weight meets the specified requirements. 22~26℃ in summer and 18~24℃ in winter. The choice of background music is correct and the volume is moderate, which does not affect the guests' conversation with each other.
Check once after the pre-meal preparation is completed, and correct and make up for any mistakes and omissions immediately.
Pre-dinner meeting
The restaurant manager will hold a pre-meal training meeting.
stand guard
Five minutes before dinner, all the staff will leave their posts and face the door to prepare for the guests.
Pre-meal preparation procedure
Clean and hygienic.
Do a good job in cleaning the walls, service desk and floor of the restaurant.
Take the tableware
The dining car takes the tableware out of the dishwasher room and stores it in the designated sideboard.
Prepare a small towel.
Soak the cleaned and disinfected towels, fold them into rectangular blocks, fold them neatly and put them in a towel incubator.
Set the table.
Set the table 30 minutes before the meal according to the Chinese standard of setting the table at zero point for dinner.
☆ Prepare the workbench tools.
(1) Take out the clean tray from the food preparation room and put it on the surrounding workbench.
(2) 15 Before the start of the meal, take the seasoning, tea and teapot out of the meal preparation room and put them on the dining table.
(3) Send the thermos bottle filled with water to the restaurant 5 minutes before meals and put it on the work cabinet.
☆ Turn on the light and air conditioner.
Turn on the lighting and air conditioning system of the restaurant 5 minutes before the meal. If there is any change in business hours, it is necessary to inform the air conditioning center to change the air conditioning time.
check
Welcome zero guest program
Be sure to greet the guests.
(1) When the guest is 2 meters near the restaurant door, the usher will greet the guest actively.
(2) Greet the guests with honorifics and ask if they have a reservation and the number.
Guide the guests.
(1) The usher smiles, leans slightly and uses honorifics. He walks in front of the guests, the distance is about 1 m, and leads the guests to the table arranged in advance or expected, and the leading speed must be the same as the walking speed of the guests.
(2) When the usher leads the guests to the dining table, he should pull the chairs for the guests one by one. When pulling a chair, hold the back of the chair with your left knee, hold the upper part of the back of the chair with your hands, and pull the chair out smoothly to signal the guests to sit down.
☆ Send menus and wine lists.
After the guests are seated, the receptionist will open the first page of the menu or wine list and send it from the guest's left hand side, politely asking the guests to read it.
☆ Record
After completing the above services, the usher returned to the welcome post and quickly recorded the number of guests, arrival time and table number in the "Welcome Book".
Seeing the guests off
(1) When the guest gets up to leave, go forward and pull up the chair for the guest.
(2) When the guests get up, thank them and remind them not to leave anything behind.
(3) in front of the guests, send the guests to the restaurant door.
(1) When the guest walked out of the restaurant, the usher came forward to thank the guest again and say goodbye.
☆ Dinner service
(1) During the meal, the guests should serve tea at the right time, take the initiative to change tableware, light cigarettes and replace ashtrays and small towels.
(2) Ask the guests if they need to add food and wine.
pay up
(1) The waiter prepares the bill.
(2) When the guest asks for the check-out after dinner, ask about the payment method, and immediately send the bill to the guest to check out and thank him.
Seeing the guests off
(1) When the guest gets up and leaves, open the chair for the guest.
(2) Send the guests out of the restaurant, say goodbye to the guests and welcome them to come again.
check
Quickly check whether the guest left anything behind. If yes, catch up and return the guest in time.
Take back the table.
Use the tray and clean it according to the maintenance procedure of "Dismantling the workbench".
Dinner zero service
Welcome guests.
(1) The greeter should greet warmly and ask if the guests have a reservation and the number of people to eat.
(2) Guide the guests to the appropriate seats, pull chairs for the guests, and invite the guests to sit down.
(3) Pass the menu and wine list for the guests to read.
(2) Then inform the stand attendant to come and serve.
☆ Pre-meal service
(1) The waiter immediately stepped forward to meet him and sent small towels according to the number of guests.
(2) Open the napkin for the guests and take off the chopsticks cover.
(3) Then serve side dishes and tea.
☆ Order, order.
(1) Accept guests' orders and drinks.
(2) Recommend the dishes and drinks in this restaurant to the guests, and fill in the menu and wine list accurately.
(3) Then distribute the documents to the kitchen, bartender, pantry and cashier.
Before serving.
Pour wine and soy sauce for the guests.
Serve.
Serve cold dishes first, then hot dishes, soup dishes, rice noodles, sweets and fruits in the order, and provide corresponding services.
Divide dishes.
The dish-distributing waiter distributed the dishes evenly and quickly to each guest's plate on the service table.
Serve.
After dividing the dishes, the waiter will give the dishes to the guests from the right, in the same order as the dishes on the table.
Chinese lunch and dinner service procedures
☆ Greet guests, pull up a chair and sit down.
(1) Use honorific greetings according to time.
(2) Hold the chair back with both hands, step back half a step, ask the guest to sit down and move the chair forward until the guest is comfortable.
The usher presented the menu.
Open the menu to the first page, hold it in both hands and pass the menu from the guest's right.
Put on a towel.
Use the towel rack to serve the first towel on the guest's right.
☆ Open the napkin and take off the chopsticks cover.
Host and guest first, travel light. Grab the two corners of the napkin, open the bone plate and ask the guest if he wants sauce or vinegar.
Order a drink.
Ask the guests what kind of drinks they want and order at the cashier and bar.
Provide drinks.
Pour drinks for guests as required.
Accept the order.
(1) Stand on the right side of the guest, half a step away from the guest, and lean forward.
(2) Ask the guest: Can you order?
(3) Ask the specific requirements of the guests.
(4) Fill in the order accurately and do not alter it.
(3) Repeat the content of the order and place an order after confirmation by the guest.
(4) All orders will be placed in the pantry, and the personnel behind will control the speed.
☆ The order of serving tea: cold, hot, rice, soup, dim sum, tea and dessert, fruit.
(1) Name the tea, introduce the characteristics of the tea, and signal the guests to drink tea by hand.
(2) Cantonese soup first, when to serve rice, and ask the guests for advice.
(3) Take back the empty plate in time.
Taiwan Province patrol
(1) Add drinks in time, remove dirty dishes and replace ashtrays.
(2) Replace the bone plate for the guest after two courses. If there is food with thick juice and bone shell, replace the bone plate in time and put a towel on it.
(3) Tell the guests after the tea is served, and then carry out secondary promotion.
(4) Accept all tableware not used by guests except glass.
Tea and fruit are served.
Send a cup of tea to each guest, and send fruit and tableware to the guests who order some fruit.
Ready to check out
Prepare the bill (when confirming that the guest will not order any more).
☆ Open the toothpick cup.
Open the toothpick cup and put it on the table; If there is a turntable, put it on the turntable.
Put on a towel.
pay up
Seeing the guests off
(1) Pull chair (same as above)
(2) Check whether there are any items left by the guests.
(3) Don't rush the guests, use honorifics.
☆ Restore table.
(1) napkin collection
(2) Collect glassware (the first one is high, use a tray).
(3) collect porcelain.
(4) collect metal tableware.
(5) Clean the countertop.
(6) Set the stage again.
(1) is light and does not affect other dining guests.
Conference service plan
Get ready.
(1) Half an hour before the meeting starts, prepare ice water and coffee, and adjust and wipe other equipment.
(2) Open the meeting room door, and the waiter will meet the guests at the meeting room door.
(3) according to the requirements of the guests, put the sign in the designated position.
service
(1) After the meeting started, the waiter stood at the back of the meeting room.
(2) keep the meeting room quiet, the waiter can't talk loudly, and handle things carefully.
(3) Generally, replace the ashtray every half an hour or so and add ice water to the guests, but try not to disturb the guests' meeting. Under special circumstances, services can be provided according to guests' requirements.
(4) During the break of the meeting, the meeting place should be arranged as soon as possible, and various supplies should be replaced.
land clearing
(1) After the meeting, check the meeting place carefully to see if there are any things and documents forgotten by the guests.
(2) Tidy up water appliances and equipment after the meeting.
Chinese food delivery service plan
The name of the newspaper
The waiter announced the name of the dish and showed it to the guests.
☆ posture
(1) The food delivery waiter holds the food with a napkin in his left hand and a spoon in his right hand, bending slightly and standing firmly on the left side of the guest for distribution.
(2) While delivering food, introduce the characteristics and flavor of the food to the guests. Be careful not to get too close to the guests when you speak, and breathe evenly.
Send vegetables.
(1) When delivering food, you should master the weight and distribute it evenly.
(2) When delivering food, it must be accurate. It is not allowed to give a spoonful of food to two guests, and it is not allowed to pull food from the guests' plates.
Service procedures for preparing, opening and cleaning the pantry.
Get ready.
(1) Turn on the water heater in the pantry.
(2) Do a good job in the hygiene of the food preparation room.
(3) Count the number of tablecloths, napkins, small towels and rags used the day before, then load them into the linen hopper car by classification, send them to the washing department for counting and washing, and collect clean linen from the washing department at the specified time and classify them into the cabinet.
(4) Clean food insulation cabinets, tea cabinets, napkins, linen buckets, dining tables, thermos bottles, glove racks, wash basins, disinfection basins, box ovens and other appliances.
(5) Prepare all tableware for eating.
(6) Prepare impromptu cooking vehicles, heat preservation vehicles and their fuels.
(7) Prepare the sauce 30 minutes before meals.
(2) Distribute trays to hall attendants.
Dinner.
(1) The a la carte menu received from the lobby is delivered to the kitchen immediately.
(2) Check the quality of the dishes, and the dishes that do not meet the specifications, have bad shapes and inappropriate temperatures will not be found. For the dishes that meet the quality standards, cover the dishes, cross out the names of the dishes on the menu and send them to the hall immediately.
(3) Pass the dishes according to the specified route, and declare the names of the dishes when handing them to the waiter. Take back the sound clip and the dish cover, remove the used tableware from the hall surface and send it to the dishwasher for cleaning.
Chinese food service items
Prepare equipment.
(1) When dividing fish and poultry dishes, prepare a knife, a * and a spoon.
(2) Prepare a spoon, a pair of chopsticks and a long-handled spoon when cooking.
Divide dishes.
(1) The operation is coordinated by two waiters, one serving food and the other serving food to the guests.
(2) The food service attendant stands between the first position and the second position on the right side of the assistant master position, holding a * sign, a key chain, etc. Hold it in your right hand and a spoon with a long handle in your left hand to prevent vegetable juice from falling on the table.
(3) Another waiter stood on the right side of the guest, handed the plate to the waiter who divided the dishes, and put the plate back in front of the guest after dividing the dishes.
Serve.
Serving order: guest of honor, deputy guest of honor, host, and then distributed clockwise.
Prepare equipment.
Put a service table on the guest's dining table, prepare a clean plate, put it on one side of the service table, and prepare utensils such as * and spoon.
☆ Show
Whenever dishes come from the kitchen, the waiter will show them to the guests on the dining table, introduce their names and characteristics, and then put them on the service table to divide the dishes.
Service procedures for Chinese sweets and fruits
☆ Consult guests and clean the table.
(1) When the guests have finished all the dishes, the waiter should take the initiative to ask the guests if they can serve dessert or fruit. If the guest agrees, the waiter will ask the guest if he can clear the table.
(2) If the guest agrees to clear the table, the waiter immediately removes all the tableware on the table, leaving only glasses and cups.
Wash dishes.
After cleaning the desktop, put the corresponding tableware according to the dessert ordered by the guests. Put dessert * when ordering dessert, and put a fruit knife * when ordering fruit.
Supply candy and fruit.
(1) After setting the table, send candy or fruit from the guest's right side with a tray, put it in the middle of the table, and politely ask the guest to use candy or fruit.
(2) If the guest orders sweet soup, it is necessary to put a saucer pad and a spoon on the saucer pad.
(3) If the guest orders a fruit platter, follow the "Chinese takeaway service" service procedure.
Chinese food service program with bone, shell and block
● Get the knife *
(1) When a guest orders a large piece of food, a knife must be placed for the guest before serving.
(2) Put the knives neatly on the tray covered with napkins, and then put them on both sides of the dining table one by one; Right * right knife, knife * parallel, * teeth up, knife * handle pointing to the table.
● Wash your hands.
(1) When a guest orders a dish with bones and shells such as shrimp, crab or chicken wings, the waiter must bring lemonade with moderate temperature to wash his hands.
(2) Give each guest a tray and put it on the top right of the table to politely explain the purpose to the guests.
● Bring towels and tea.
Send small towels and tea.
● Remove the tableware.
(1) After serving and washing hands, guests should take away cups, tea sets and small towels.
(2) After the guests have finished eating, remove the knife in time.
China Whole Fish Service Plan
● Vegetable name
When serving fish, announce the name of the dish first. After showing it to the guests, return to the service table with the fish tail facing right.
● Pick fishbone.
(1) The waiter holds a knife in his left hand and a knife in his right hand, and gently presses the fish back with * to prevent the fish from slipping on the plate, so that * can't get in the fish. Cut a knife at the bottom of the fish head, a knife at the tail, and cut off the fishbone.
(2) The knife cuts the fish from the edge of the fish head along the fish belly line, and the knife * cuts to the right to the edge of the fish tail.
(3) Insert the knife into the edge of the midline of the fish at the same time, gently press the fish with the knife, and peel both sides of the fish along the midline of the fish's spine with a dining knife to expose the whole spine.
(4) Gently press the spine with the left knife, and remove the whole spine of the fish from the edge of the fish tail to the left with the right knife and put it on the side plate.
● Finishing and forming
Close the fish with a knife, arrange it into a prototype, then arrange the seasoning on the fish slightly to keep the fish beautiful, and then serve it.
Table extraction service program
● Table removal requirements
(1) Leave at 0: 00 should be done after the guests at this table leave the store, and the banquet should be done after all the guests leave the store.
(2) Handle the tableware carefully, do not damage the tableware, and try not to collide.
(3) When collecting and removing tableware, create conditions for the next working procedure. When folding bowls, the big bowl is at the bottom and the small bowl is at the top.
(4) When collecting, the tableware of soup or vegetables should be put together.
● Take back the table.
(1) Align the dining chairs according to the requirements of the table layout specification.
(2) Put the vases, saucers and number plates on the dining table on the tray and temporarily put them on the service table.
(3) The tableware on the table is taken down with a tray and sent to the dish washing machine room for cleaning. The order of disassembly is towel-tableware-glassware-silverware-steel-porcelain.
(4) Clean the desktop surface and replace the tablecloth immediately.
(5) Wipe the vases, crushers and table plates with a clean rag, and place them on the dining table according to the table placement specifications.
(6) If the turntable is used on the dining table, the used turntable cover should be removed first, then the tablecloth should be replaced, and then the turntable should be arranged and put on a clean turntable cover.