The edge of the dish is parallel to the edge of the turntable (the center line of the dish is perpendicular to the transverse extension line of the turntable point). ? 0? 5 when serving cold dishes: fried, brine, roasted meat, sashimi, etc. should be put into the brine when the guests arrive, which will harden after a long time; It is not crisp when fried now, and its taste is not good; Sashimi will not be fresh; Decorative flowers can't be aimed at guests? 0? 5 food inspection: whether the dish is damaged; Whether the dishes, especially the edges of the dishes, are clean and sanitary, and whether there are foreign bodies; Whether the dishes are consistent with the names of the dishes; The weight of dishes, the weight of seafood; If the dishes are in place, it depends on whether the number of dishes is consistent with the actual number; ? 0? 5 tidy up the space before serving? 0? Serving table: generally next to the deputy theme, it is not allowed to serve the elderly, children and people with mobility difficulties. You have to fix the serving table, not the left and right? 0? Standing posture when serving: one foot in front and one foot behind, sideways? 0? 5 serving method: serve with both hands, flat and steady, and fingers can't touch the food? 0? Don't push the food when serving, and don't pull the food when withdrawing it. The plate should not go beyond the edge of the turntable. Turn the turntable smoothly, neither too fast nor too slow, and don't reverse the turntable. When it gets better, stabilize the turntable, then step back and announce the name of the dish. ? 0? Note: chickens don't offer heads, ducks don't offer claws, and fish don't offer ridges? 0? 5 Pottery pot: Be sure to heat it before serving, and then open the lid after serving. When taking off the pot cover, the pot cover is facing up, and be careful not to drip on the guests or on the dining table. ? 0? 5 Pot: The characteristic of the pot is to eat while heating, so light it after serving. This is * * * *, and I'll open the lid for you after boiling. Remember to open the lid for the guests after boiling. Pay attention when opening the lid: the lid is facing up to avoid steam dripping on the dining table or guests. Ask the guests if they need to order. ? 0? When serving with sauces and tools: serve with sauces first and tools last. If the tools are in place, such as eating abalone knives and forks, the sauce is served first, then the tools are served, and finally the food is served. Introduce the use of sauces and tools to guests. ? 0? 5 hand washing cup: hot tea or chrysanthemum tea water (with two chrysanthemums in it), two lemons in it to remove oil, and tea leaves to remove odor. ? 0? Name of the dish: every dish on the dining table should be transferred to the guest's seat first (the turntable should be rotated clockwise, and if a guest holds a dish, the guest should hold the dish first and then turn it). Step back and make a gesture and name the dish "This is your * * * * * * dish, please enjoy it"? 0? If it is a tin foil dish, when opening the tin foil, hold the knife in your left hand and the fork in your right hand, and move lightly to avoid the tin foil sticking to the dish. Cut a cross above the tin foil and pick up four corners with a knife and fork. ? 0? When the last appetizer is served, the turntable doesn't need to turn again. If two dishes are served at the same time, the good and expensive dishes should be transferred to the guest of honor. ? 0? In the service, we should distinguish between priority and priority, such as pouring wine and serving food, taking cigarettes and collecting teacups. It is important to serve food, then pour the wine, then take the cigarette (you need to light it for the guests, and pay attention to the method of lighting the cigarette: try to adjust the fire first, then light the teacup), and finally collect the teacup. Six: patrol service 1. Patrol is to patrol the customer's table at each table, find the customer's service in time and finish it immediately. Good catering service is performed before the customer requests it. Usually, when there are two cigarette butts, paper balls and sundries in the ashtray, the waiter should replace them immediately. When replacing the ashtray, pay attention to: first cover it with a clean ashtray, then remove it together and put another one on it. And be ready to light a cigarette for the guests at any time. There should be no more than three cigarette butts in the ashtray. 3. Add drinks and promote drinks for customers at any time. Remove empty plates and empty wine bottles at any time and tidy up the dining table in time. The waiter wants to change the tableware on the customer's right, clockwise. Whether there are bones and leftovers in the customer's bone plate, the waiter should ask the customer's permission before replacing it. When removing dishes with sauce, empty the plate first, and then remove the sauce. During the meal, dishes with sauces and tools are always together and cannot be separated because of their beauty. 4. When eating, the dining table and service desk should always be kept clean, and the desktop should be neat. 5. After the customer has finished eating, with the consent of the customer, the waiter should remove all tableware except the tea set, ashtray, cups containing drinks and display plates, and bring fruits to introduce to the customers (in order to thank you for coming, our hotel has specially prepared seasonal fruits for you to taste). Guests who haven't left after eating fruit should take off the display tray. 6. According to the dining situation, take the initiative to help the guests change towels during the tour. When sending towels to guests, it will be more neat and beautiful to fold the towels multilaterally and face the guests uniformly.