Lead: Hotel catering is an important part of the hotel, and catering service also determines whether guests will stay in the hotel, so hotel catering service should also be strengthened. The following is the hotel catering service etiquette prepared for everyone, I hope it will help you!

Etiquette specification of hotel catering service

First, the hotel catering service consciousness is the premise.

Whether hotel employees know and use the basic etiquette in modern business activities not only reflects their own quality, but also reflects the cultural level and management realm of the enterprise.

Service consciousness is a manifestation of corporate culture. Under the condition of market competition, enterprise competition is first of all the competition of employee quality.

Therefore, how to effectively improve the quality of employees, so that employees can better represent the corporate image, communicate and cooperate more smoothly, and create more benefits for the hotel. , is the top priority of modern enterprises.

Second, catering service etiquette is the key to enhance the hotel image.

Etiquette is the expression and behavior skill of self-discipline and respect for others, the external expression of personal accomplishment and social outlook, and the concrete expression of corporate image.

For professionals working in hotels, learning service etiquette and service consciousness can effectively shape their own quality and professional image, and make people they contact have a good impression of standardization, preciseness, professionalism, courtesy, restraint, thoughtfulness and meticulousness, thus forming a unique competitive advantage of hotels.

With the globalization of hotel guests, service etiquette plays an increasingly important role. Hotel catering service etiquette has become an indispensable communication tool in modern hotel service, and more and more hotels regard service etiquette as the basic knowledge requirement of employees.

Second, courtesy service? Three fives?

1. Five hearts:

Be patient with elderly customers,

Be considerate of sick and disabled customers,

Take care of the children,

Focus on retaining customers,

Be enthusiastic about ordinary customers.

2. Five tones:

Did the customer come in? Greetings? ,

Will the customer ask? Answer? ,

Is the customer helpful? Thank you? ,

Poor care? Apologize ,

Did the customer leave the store? Send a sound?

3. Five firsts:

Female guests first, then male guests,

Guests come first, then hosts,

First the head, then the general,

First the elders, then the younger generation,

Children take precedence over adults.

Third, the hotel dining table setting service etiquette

It is an important content in restaurant catering work. It is a technology, and the display quality directly affects the service quality and the appearance of the restaurant. There are two forms of table layout: Chinese table layout and western table layout.

The standard requirements for setting the table are: first, lay the tablecloth, book the seats, and then put the tableware, wine set, table utensils and flowers in turn clockwise. It is required that the platform design is exquisite and reasonable, and the behavior is placed in an orderly manner, which conforms to traditional habits. Small tableware is complete, neat and consistent, artistic, symmetrical in pattern and distance, and convenient to use.

The following are the basic points for setting a Chinese dining table:

Set the tray: set the tray clockwise from the host's seat, away from the table 1cm, and the spacing between the trays is equal.

Chopsticks rack and chopsticks: the chopstick rack is placed on the upper right of the dinner plate, and the back end of chopsticks is 0.5cm away from the edge of the dinner plate, 1cm away from the edge of the dinner plate, with the pattern upward.

Mouth soup bowl and strip soup: the mouth soup bowl is placed in front of the left side of the plate, at a distance of 1cm, and the strip soup bowl is placed on the left side of the handle.

Wine utensils: three cups, grape wine glasses, white wine glasses and water cups are used for Chinese banquets. First, put the wine glass in front of the rotating tray, put the wine glass on the right side of the right wine glass, and put the water glass on the left side of the wine glass, with a distance of 1cm. The three glasses are horizontally in a straight line, and the flowers folded in half are put in the water glass.

Set public tableware: put a chopstick rack in front of the wine set between the owners, put chopsticks, and the hand-held end of chopsticks points to the right.

Put a toothpick.

Place ashtray and matches: the ashtray is placed on the owner's right.

Setting menu: set it next to chopsticks paid to the owner, or stand it upright next to the owner's water cup.

Tidy up the countertop again, adjust the foundation, and finally put a vase to show the end.

Fourth, the hotel catering wine service etiquette

Wine service is one of the important contents of hotel catering. Good wine can not only add color to dishes, but also help customers communicate their feelings, enliven the atmosphere, enhance friendship and create a beautiful dining atmosphere.

For restaurants, the low-cost, high-profit and simple operation mode of drinks has become the marketing focus of many Chinese food operators, so as to improve the operating income of restaurants and enhance the competitiveness of enterprises.

1. Pouring requirements of hotel catering staff

The order of pouring wine: first guest, then master, first woman, then man, first old and then young;

When pouring wine, stand on the right side of the guest and face the guest who serves him. Put your right foot between two chairs and your left foot on it. Ding? Glyph, the body can lean forward slightly, and the right arm extends out to serve wine;

The trademark faces the guests, and the bottle mouth does not contact with the cup mouth;

When lifting the bottle, rotate the wrist and withdraw the bottle at the same time, and wipe it on the work towel;

When pouring wine, grasp the speed of the wine out of the bottle mouth, do not drip or overflow, and proceed clockwise in turn;

Pay attention to the operation, don't lean on the guests or the table;

When guests drink mixed drinks, they should pour soda water first and then beer.

Be careful not to open the bow left and right, push? Elephant? Cross-river service;

When the guest needs to pour his own wine, the wine bottle is placed in front of the guest's right hand and the glass is facing the guest.

2. Hotel catering staff pour alcohol control

Drinking, beer is full;

Homebrewed, white wine is eight points full;

Liquor is seven minutes full;

Pour red wine for three minutes;

Pour half of brandy and other foreign wines;

Champagne poured at seven minutes.

Conclusion: Service personnel should strengthen the training of service awareness and skills, and provide customers with satisfactory service level, so as to win more customers for the hotel and make the hotel develop continuously.

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