working procedures of western food waiters The foreman should help and understand these things, and in addition, the foreman should supervise the waiters.

The work of western food waiters includes welcoming guests, pre-meal service, appetizer service, soup service, main course service and after-meal service.

1. Welcome guests

(1) Greet and greet.

(2) show the guests to their seats: let the guests sit down within 2 minutes.

2. Pre-meal service

(1) Bread and water service: the service is completed within 2 minutes after the guests are seated.

(2) drinks before the guests order: the drinks will be finished within 2 minutes after the guests are seated.

(3) Submit the menu and wine list: the guests will be seated within 5 minutes.

(4) Explain the menu: Generally, explain the menu within 11 minutes after the guests are seated, that is, when serving drinks.

(5) service drinks: finished within 11 minutes after the guests are seated.

(6) record of ordering: it is completed within 1.5 minutes after the guests are seated, or after serving drinks; If necessary, it can be done when the menu is presented, that is, 5 minutes after the guests are seated.

(7) Send some menu to the kitchen: Send it to the kitchen immediately after recording the order.

3. appetizer service

(1) serving appetizers: guests will be seated for 15 minutes.

(2) Serving aperitif: Serve at the table before serving appetizers; Opening the bottle and pouring the wine can be done before or after the appetizer.

(3) cleaning appetizer plates: all the guests at the table will withdraw plates and cups after using them.

(4) ice water: after cleaning the plates and cups, take the initiative to fill the guests with ice water until dessert is served.

4. soup or salad (second course) service

(1) soup or salad service: served within 11 minutes after clearing the appetizer plate.

(2) Serve the second course with wine: serve together with the second course.

(3) clear the tableware for the second course: after the whole table is finished, remove the tableware and wine glasses; Unless otherwise specified.

5. Main course service

(1) Serving the main course: within 11 minutes after cleaning the tableware for the second course.

(2) serving wine for the main course: the wine glass is served before the main course, and the wine is handed, opened and poured after serving.

(3) Cleaning the main dish and tableware: After the guests finish the main dish, clean the main dish, side dish, empty cups, etc., leaving only water cups or drink cups and replacing the ashtray on the table.

(4) Cleaning seasoning: Remove all seasonings, such as salt, pepper and tomatoes.

(5) Sweep the crumbs on the table: use a brush to sweep the crumbs on the table instead of sweeping them to the floor.

6. After-dinner service

(1) Set dessert tableware: set dessert plates, dessert forks, dessert knives and teaspoons.

(2) Arrange the articles for serving coffee or tea: put cream, sugar, milk, hot cups and saucers.

(3) Serving dessert: within 15 minutes after clearing the main course tableware.

(4) serving coffee or tea: serving after or at the same time as dessert.

(5) clear the dessert plate: after all the guests have finished eating.

(6) Serving drinks after meals: within 11 minutes after the guests order drinks.

(7) Fill up the coffee or tea: Ask the guest whether he wants coffee or tea, and fill up the coffee or tea for the guest, and don't wait for the guest to ask for it.

7. Finish the work

(1) Submit the bill. Leisure dining service, to be submitted when requested by the guests; The fast meal service is presented when the main tea is served or coffee or tea is added.

(2) collection. Collect cash, credit cards, traveler's checks, personal checks, etc. according to restaurant regulations.

(3) seeing the guests off. When the guests leave, they should say "Thank you for coming, it's a pleasure to serve you" and welcome to come again.