Etiquette of western food waiters
(1) Greet the guests politely and ask the number of people.
(2) Guide the guests to their seats and hand over napkins.
(3) Ask the guests what to drink.
(4) Pass the menu.
(5) Order food (ladies are preferred, and you should stand at the right rear of the guests when ordering food).
(6) Give the guests bread and butter.
(7) To provide catering service of ordering western food for guests.
(8) Add water or wine, bread and butter.
(9) Always replace ashtrays, plates containing leftover food and unused tableware.
(10) Ask the guests whether they are satisfied with the quality of the main course.
(1 1) After the guests have finished eating, clean all the plates on the table, together with the leftover food and used tableware, sweep the crumbs on the table onto a plate with a clean napkin, and take away the condiments on the table. Guests are advised to drink after-dinner wine or other kinds of drinks.
(12) suggest dessert and write down the order.
(13) Provide dessert, coffee or water.
(14) Ask the guests if they need anything else.
(15) The guest checks out and submits the bill.
(16) See me off. Welcome to visit again.
The western food waiter recommended it to you.
1, the first plate
The first course of western food is the first course, also called appetizer. The contents of appetizers are generally divided into cold dishes or hot dishes. The common varieties are caviar, foie gras, smoked salmon, cocktail cups, creamy chicken crisp boxes, local snails and so on. Because appetizers are appetizers, appetizers generally have a special flavor, the taste is mainly salty and sour, and the quantity is small and the quality is high.
2. soup
Very different from Chinese food, the second course of western food is soup. Western-style soup can be roughly divided into clear soup, cream soup, vegetable soup and cold soup. There are oxtail clear soup, various cream soups, seafood soups, American clam soups, Italian vegetable soups, Russian Luo Songtang soups and French onion soups. There are few varieties of cold soup, such as German cold soup and Russian cold soup.
3. Additional dishes outside the main dish
Fish dishes are generally considered as the third course of western food, also called side dishes. Species include all kinds of freshwater and marine fish, shellfish and mollusks. Aquatic dishes, eggs, bread and crispy box dishes are usually called side dishes. Because fish and other dishes are tender and easy to digest, they are placed in front of meat dishes, which is also different from the main course of meat dishes. Western-style fish dishes pay attention to the use of special sauces, including tartar sauce, Dutch sauce, hotel sauce, white cream sauce, archbishop sauce, American sauce, sailor fish sauce and so on.
Step 4: Main course
Meat and poultry dishes are the fourth course of western food, also known as the main course. The raw materials of meat dishes come from cows, sheep, pigs, cowboys and other parts, among which beef or steak is the most representative. Steaks can be divided into sirloin steak (also called sirloin steak), filet mignon, "T" bone steak and thin steak. Its cooking methods are often roasting, frying, roasting and so on. Sauces used for meat dishes mainly include Spanish sauce, concentrated boiled sauce, mushroom sauce, Bainis sauce and so on.
5. Vegetable dishes
Vegetarian dishes can be arranged after meat dishes or served at the same time with meat dishes, so they can be regarded as a dish or a side dish. Vegetables are called salads in western food. The salad served with the main course is called raw vegetable salad, which is usually made of lettuce, tomatoes, cucumbers and asparagus. The main sauces of salad are vinegar oil juice, French juice, dried island juice, cheese salad juice and so on.
Besides vegetables, there is another salad made of fish, meat and eggs. Generally, this salad is not seasoned and can be eaten as the first course in the eating order.
There are also some cooked dishes, such as broccoli, boiled spinach and French fries. Cooked vegetables are usually served on the plate with the meat dishes of the main course, which is called side dishes.
6. dessert
The dessert of western food is eaten after the main course, which can be regarded as the sixth course. It really includes all the food after the main course, such as pudding, pancakes, ice cream, cheese, fruit and so on.
7. Coffee and tea
The last course of western food is to provide drinks, coffee or tea. Coffee usually contains sugar and whipped cream. Tea usually contains fragrant peach slices and sugar.
Specification for waiters in Gfd western restaurant
Appearance appearance refers to a person's appearance and appearance. Paying attention to gfd is a respect for others and society, a display of a person's mental state and civilization, and a service staff's love for work and enthusiasm for guests.
1. mental outlook-natural expression, smiling, kind, dignified and steady, generous and decent, neither supercilious nor supercilious, giving people a warm and reliable feeling.
2. Hair-don't leave a weird hairstyle, comb it neatly and keep it clean. The waiter's hair should not be too long, it should match the hair.
It is required that the front hair does not cover the forehead, the side hair does not cover the ears, the back hair does not sweep the collar, and long sideburns are not allowed. The waitress's hair should not be too long, the longest is the shoulder blade, which needs to be coiled or hairpin.
3. Face-the waitress's face should be light makeup, light lipstick, and not heavy makeup, keeping an elegant appearance and giving people a natural beauty. Waiters are not allowed to grow beards and are required to shave every day.
4. Hands and nails-nails should not be too long, they should be repaired and cleaned frequently, and hands should be washed and disinfected before service. Waitresses can wear colorless nail polish and should not use other decorations.
5. Perfume-based on elegant fragrance, remember to use strong and pungent perfume.
6. Jewelry-Don't wear jewelry that is inconvenient for work (such as earrings and bracelets), and don't wear jewelry that is easy to hide evil and unhealthy, such as rings, except wedding rings. In order to satisfy the guests spiritually, it is not advisable to wear more decorations than the guests.
7. Clothing-two sets of winter clothes and two sets of summer clothes should be washed and changed frequently. The coat should not be too short to avoid exposing the belt when bending over. Shirts should be ironed, paying special attention to collars, cuffs and buttons. There should be no wrinkles or damage, and the color should be white. Don't let sweat, oil and stains appear on the shirt. You must button up, don't open it.
Shoes and socks should be changed every day, and leather shoes should be polished frequently to keep the upper bright. It is advisable to use black shoes and socks, and it is not advisable to use colors and styles other than those specified. Ladies and waiters should wear dresses in winter and summer, not underwear, and don't go barefoot. They must wear long flesh-colored stockings, not black ones. Wear black leather shoes or mend shoes. When wearing a shirt, the neck should be decorated and not exposed. Supervisors and foremen must wear black suits.
8. Personal Hygiene-Keep the whole place clean, including hair, skin, teeth and fingers. The mouth is fresh and tasteless (do not eat strong irritating foods such as onions, garlic and durian), and rinse your mouth frequently. Hairdressing, shampooing, shaving, bathing, changing clothes, cutting nails, washing hands, etc.
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