Chinese banquet service process and specification 1. prepare

(1) According to the service requirements of the dishes listed in the menu, the waiter calculates the consumption of tableware and the seasoning of special dishes, and prepares service utensils and supplies.

(2) According to the number of dining tables and menus, choose silverware, porcelain, glassware, tablecloths, mouth cloths, small towels, turntables and other necessary items.

(3) Prepare the banquet menu, and the menu design should be beautiful and exquisite.

(4) Make reasonable arrangements according to the category and grade of the banquet, and check the lighting, room temperature, sound, furniture and facilities in good condition.

(5) Check the environmental sanitation and facilities of all parts of the banquet hall (carpets, walls, lights, curtains, ceilings, corridors, bathrooms and workshops, etc.). ).

(6) Prepare all kinds of drinks according to the menu requirements, wipe the bottles of drinks with a cloth and put them neatly on the workbench or work car.

Chinese banquet service process and specification II. set the table

(1) The waiter arranges banquet tables and banquet seats according to the number of people scheduled for the banquet, and arranges them neatly and encloses the seat covers.

(2) Table setting for each table (refer to the table setting service process and specification of Chinese restaurants).

Chinese banquet service process and specification III. Prepare before meals.

(1) On the day of the banquet, the head waiter will confirm the final number of people and tables with the sales specialist, and then communicate with the relevant kitchens to exchange points of attention.

(2) The head waiter will accompany the sales specialist to greet the banquet organizer, confirm whether the final arrangement has been revised, cooperate with him if allowed, and verify the banquet procedure and serving time.

(3) 10 ~ 15 Before the banquet begins, the waiter will serve cold dishes. For cold dishes with shapes, the pattern should face the host and guest.

(4) Before the banquet starts 10 minutes, pour the wine for the guests to use when they speak after the banquet.