Restaurant service standards:

A well-trained waiter, for the work of the "tacit understanding", most of the good cooperation, active service, but also to comply with the rules of conduct, a variety of rules to form a working discipline to achieve the success of the catering service. As a **** the same nature of the code of conduct, now the restaurant service instructions, broken down as follows:

A, pre-meal notes

(1) service personnel clothing, should always be kept neat, on duty wearing the required number of uniforms, but also have a set of overalls or girdle as a finishing touch to wear, so as to avoid soiling the uniform.

(2) After clocking in before business, accepting the roll call and work assignments, the first thing to do is to clean the work area of responsibility spotlessly, always maintaining the freshness of the restaurant.

(3) Count the tableware, replenish the spare items such as condiments, etc., receive the menu and bill, understand the contents of the menu, listen to the instructions of the supervisor, and welcome the beginning of the day's service work.

Second, the meal in the notes

(1) to comply with the reception of the essentials, the work of the standby, when a guest arrives, should be polite to pull out the chair, to assist the guests to take a seat.

(2) The seven essentials of hospitality must be noted:

①The tables and chairs must always be kept clean and tidy, so that guests can sit comfortably.

② napkins must always be clean, folding art, so that guests appreciate and use.

3 tea or water must keep the tea hot, water cold, where guests are not allowed to empty the cup.

4 condiments must be ready, pay attention to with food, appropriate supply.

⑤ Ashtrays must be kept clean, not allowed to have more than two butts dirty ashtrays on the table.

6 The menu must always be complete, to fully understand its contents, to the guests to make appropriate sales.

⑦The bill must be settled correctly and quickly with the silver money.

(3) must not stand in the restaurant, not to mention running, standing taboo back to the guests, posture should be upright and beautiful service guests (because the guests are looking at you); walking on the left side, pay attention to each other, such as the guests should stand sideways and wait for the guests to go first; demeanor is discreet, harmonious attitude.

(4) treatment of guests in accordance with the first-come-first-served order, not double standards, causing guests to resent.

(5) talk with the guests, the voice should be gentle; answer the phone, the voice can not be too high, business is not allowed to answer personal calls.

(6) Do not intervene in the guest's conversation, not to criticize the guest's actions, and should not have excessive words and deeds to the guest.

(7) Colleagues should not gather in a group to chat or laugh, but should cooperate with each other and support each other to serve the guests.

(8) the guests to do as much as possible, to respond to the sincere, clear articulation.

(9) occasional accidents, do not make a fuss, such as the guests tableware fall, that is, the replacement of clean tableware, soup and vegetables pouring over, with a towel to remove moisture, with a clean napkin covered in wet stains on the carpet, with a white cloth covered in the above, to promote the guests to be careful.

(10) Everything should be handled calmly, such as the case of difficult things, must be patient or apply for a supervisor to solve the problem.

(11) the care of children, should be through their parents for a limited service, such as the provision of children's dining chairs, napkins, cloth bibs, etc., and must not be teased or belittled, you can remind the children in the restaurant running around the danger.

(12) Service personnel should never eat or drink alcohol and snack in the restaurant.

(13)Foreman notes:

①In the work time, should be very careful attention to the waiter (student) work attitude, improvisation, mobile command.

② instructions to the service personnel, the best use of "eye style", should not shout, and should always train the service personnel how to appreciate the foreman "eye style".

3 service personnel such as negligence offended guests, the foreman should immediately apologize, or that is, the camera to change the service.

4 for drunken guests, should be properly cared for protection.

Three, after the meal notes

(1) guests after the meal and do not intend to leave, not to organize the table, to use the excuse to urge and rudeness.

(2) When the guests leave, to send off with a smile, and said thank you.

(3) After the guests retire, pay attention to any leftovers, such as found objects, should be reported to the time of picking up and table number, office lost and found.

(4) guests leave, immediately clean up the table, remove the remnants of cutlery, and clean up the ground, the seats are arranged neatly, and reset the table setting cutlery. In order to wait for new guests to come back to the service.

(5) the closing of the organizing and cleaning work can not be ignored, all the utensils will be counted and returned to the storage, doors and windows open and close properly, check the lights, open and close the lights, keep the minimum lighting. Must know that the closing work done well, reduce tomorrow's workload, so that the work is more orderly.

Four, restaurant safety precautions

(1) on the ground to keep the floor as clean as possible. If plates, glassware, liquids or food are spilled on the floor, wipe them up immediately or place a table or chair at the stain before removing them.

(2) Apply a non-slip coating to slippery floors to ensure safe walking. During stormy weather, pay special attention to the inside and outside of all entrances.

(3) When cleaning the floor, only wet a small area at a time and dry it with a mop before cleaning the rest of the floor. If there are guests who have not yet left, separate the area to be cleaned in order to keep guests away from the area.

(4) In rainy days, when using the mat at the entrance, it is necessary to lay it flat and not to wrinkle it, and when laying the mat on the sidewalk, it is necessary to pay close attention to the pedestrians, and not to use the cardboard to lay the floor.

(5) When entering or leaving the dining room or kitchen, follow the prescribed route and the designated door. When there is only one door, it should be opened carefully so as not to touch the person coming from the other side.

(6) Utensils, dishes and bowls, can not be rashly stacked dishes and glass containers or fees placed too high and uneven, otherwise it will often cause unnecessary damage and accidents.

(7) dishes should be properly placed on the tray, so as not to slip when the end of the delivery. On the tray should not be placed too heavy to avoid easy delivery, and should not be piled up so high as to obscure the line of sight, so as not to cause accidents and unnecessary damage.

(8) broken glass can not be placed in the sink or dishwasher, so as not to cut their hands. Broken glassware and china should be immediately separated from intact vessels and placed in a container that packs this item. Use a brush or pick up broken china or glassware when removing. Remove broken items as soon as possible.

(9) Serve food safely and properly in a sufficient amount of time, do not speed up easily, and do not take knives, forks, or other sharp objects lightly.

(10) Used dishes are easy to slip, be careful to hold, when extra hot plates or handles, should be service towel, so as not to burn.

(11) open and close the drawer door, should keep a fist to avoid finger card injection; or from the cupboard door half open to easy to hit and injury.

(12) In the event of insecurity, damage to tables and chairs, or equipment disorders; or in the event of suspicious characters, should be reported immediately to the supervisor to deal with.