Service skill standard of hotel catering staff

We have all met hotel catering staff and accepted their services, so do you know what the service skill standard of hotel catering staff is? Below, I will share the service skill standards of hotel catering waiters for you. Come and have a look!

table setting standard

1. Table cloth laying: There are two methods for table cloth laying: one is push-pull method; The other is casting a net.

usually, push-pull method is used to turn tables during meals.

(1) The waiter stood at the side of the theme, shook the tablecloth off with both hands and laid it on the table top, with the crease of the tablecloth facing upward;

(2) When mounting the turntable base, press it on? Cross? Fold and print.

(3) The four corners are even and symmetrical and perpendicular to the table feet.

(4) For a dining table with a skirt, the tablecloth should be laid first, and then the skirt should be fixed on the tablecloth clockwise along the dining table with pins or special buckles. The pleats of the skirt should droop evenly, and each pleat should be about 5cm apart.

2. table shape.

general positioning is to use table edge positioning.

table for four: cross symmetry;

frustum of a cone for six people: the word is centered and symmetrical;

Eight-person frustum: cross-centered, symmetrical in pairs;

a round table for ten people: the word is centered and symmetrical;

twelve-person round table: cross-centered, alternating with each other.

3. Setting tableware

(2) Setting regulations:

a. Dining plate: or bone plate, door plate and positioning plate; The distance between plates is 1.5cm from the edge of the table, and the distance between plates is equal. The patterns such as the shop logo in the plate should face outward and face the dining table.

b, teacups: teacups are buckled upside down on teacups and saucers, which are placed on the right side of chopsticks, 1.5cm away from chopsticks, and the logo of the store faces the dining table, 1.5cm away from the table (the saucers and saucers are on the same center line).

C. wine glasses: three sets of glasses (red wine glasses, white wine glasses and beverage glasses) are used for the banquet. When placed, the red wine glass is centered in front of the spoon pad, and the cup is 1.5cm away from the spoon pad. Only drink cups are used at 1: 11, and placed in front of the plate, 1.5cm away from the plate.

d, chopstick rack, chopsticks: the chopstick rack is located at the upper right of the dinner plate, and the center line of the beverage cup is set at zero; The center line of the banquet table and spoon pad.

chopsticks with chopstick sleeves are placed on the rack perpendicular to the chopstick rack. The chopsticks are 3cm away from the dinner plate, and the tail end of chopsticks is 1.5cm away from the table edge. The patterns or characters on the chopstick sleeves should face the dining table.

e, incense towel basket: placed under the soup bowl on the left side of the dinner plate, 1.5cm away from the dinner plate, and take the center line of the dinner plate.

f, soup bowl: placed at the upper left of the dinner plate, with the center line of the drink cup 5cm away from the drink cup on the zero-point table; The center line of the banquet table and spoon pad is 3cm away from the spoon pad.

g, spoon and spoon pad: the banquet table is set, the spoon is placed on the spoon pad, and the spoon stalk is placed right in front of the plate, 1.5cm away from the plate. There is no spoon pad on the zero-point table, and the spoon is placed in the soup bowl with the handle to the left.

h, toothpicks and toothpick tubes: put the bagged toothpicks between chopsticks and plates, and take the center line of plates. The following principles should be followed when using the toothpick holder:

Place the square table next to the central vase or wine label; The long table is placed on the center line of one end of the inner side, 5cm away from the table edge; The small frustum of a cone is placed right in front of the assistant host's dinner plate, 2cm away from the glass; The frustum of a cone is placed 5cm on the right side of the common dinner plate of the host and the deputy host, and is on the center line with the common dinner plate.

I. ashtray: one square table is set on the diagonal of the west; One long table is respectively arranged on the center lines of the inner and outer ends; The first round table is placed from the right side of the owner's wine set (between the two sets of wine sets), which is in a straight line with the wine set; Then clockwise, put one every two people.

j, other items are placed

Common tableware: Except for special requirements of guests, no other common tableware is provided at zero; A turntable is used to set the table for the banquet. A pair of chopsticks with chopstick holders are placed horizontally in front of the wine sets of the host and the deputy host, with their hand-held ends pointing to the right. If the turntable is not used, a dinner plate is placed 2cm in front of the host and the deputy host's red wine glasses, with a pair of common spoons and chopsticks, with the hand-held ends pointing to the right and parallel to the dining table.

Mouth cloth flowers: Cup flowers are used at zero, and the whole hall adopts uniform fancy and uniform placement direction.

Five kinds of flowers are selected for the banquet cup, indicating the host, deputy host, guest of honor, deputy guest of honor and general rank; If you choose a dish flower, you only need to highlight the owner, and all other places use fan-shaped fancy.

From the center of the table top, the flower arrangement and seating sign: the zero-point flower arrangement adopts bottle insertion, which is simple and unified, and the zero-point large-scale table top and banquet adopt pot insertion, with outstanding theme and matching with the decoration style, which are all placed in the center of the table top; Seating cards are placed next to the flower arrangement, with the front facing the entrance of the banquet hall.

seat: adopted? In twos and threes? Type.

(3) essentials.

a, when operating the left-hand tray, place the tableware with the right hand clockwise from the host's seat;

b, pay attention to four straight lines:

All the table feet in the restaurant should be in a straight line horizontally and vertically;

the legs of all dining chairs in the dining room should be in a straight line horizontally and vertically;

all the table cloths in the dining room should be folded in a straight line;

All the ashtrays, vases and flowerpots on the dining table in the restaurant should be in line. Serving

1. Serving position and order

(1) Serving sideways from the gap between the first position and the second position on the right side of the deputy theme (that is, between the translators and accompanying staff).

(2) Generally, cold dishes are served first, then hot dishes, and finally soup, snacks and fruits are served.

2. Basic requirements

(1) Name the dish when serving, and serve the seasoning first if any;

(2) follow? Right up and right down? Principle;

(3) High-grade dishes should be placed in the position of the guest of honor first. If a turntable is used, put the dishes on the turntable and turn them to the guest position; If the turntable is not used, it can be placed directly in front of the host and guest;

(4) Add a spoon to the grain-headed dishes, and generally add a saucer to the wok.

(5) Foods with shells and skins should be accompanied by napkins and hand washing cups.

3. Standard for serving cold dishes

(1) Timely, accurate and light.

(2) The meat and vegetables are matched, the spacing between plates is equal, and the color matching is clever.

(3) The decorative flowers of all cold dishes rush vertically to the edge of the turntable.

(4) Step back after serving cold dishes and use polite expressions:? This is? Cold dishes, please enjoy? .

(5) Ask the guests if they can serve hot dishes.

4. Standard for serving hot dishes

(1) Timely, accurate and light.

(2) Before serving hot dishes, you should adjust the countertop to leave a suitable position.

(3) When serving, put the dishes in the third guest, turn the turntable, turn the dishes to the guest, step back, and announce the name of the dishes (hand signal), with a euphemistic voice; If the turntable is not used, it can be placed directly in front of the host and guest.

(4) When serving dishes, you should use one hand (right hand) except for extra-large plates and soups.

[5] The dishes with fresh raw materials during the dinner should be shown to the guests before making. Please ask the guests if they need to keep the gall and blood of yuanyu and snake.

[6] When serving, we should grasp the opportunity. When guests are talking or toasting each other, we should stop for a while, and serve after the guests have finished speaking, so as not to disturb the dining atmosphere of the guests.

once in the process of serving, special dishes should be introduced to the guests as appropriate.

⑻ the guests should be informed after the dishes are served? Your dishes are all served. Please enjoy your meal. . Dishes

1. Dishes utensils

Dishes forks (service forks), spoons (service spoons), public spoons, public chopsticks and long soup spoons.

2. Basic method of dish division

(1) Table division: the waiter stands on the right side of the guests with a service fork and spoon in his right hand, and makes the division clockwise from the guest's seat.

(2) Two-person cooperation: one waiter stands on the right side of the deputy host to divide the dishes, and the other waiter walks clockwise from the guest, takes out the guest's plate, puts it back in its original place after filling the dishes, and then moves on to the next one (generally this form is not adopted).

(3) Side-table dish distribution: the waiter brings the dishes to the stage, introduces the dishes for the guests to watch, and then returns them to the service desk. After the waiter distributes the dishes into the plates, they are delivered on trays, and the dishes are delivered to each guest from the right side of the guests in turn.

3. Common order of dish division

(1) First, the guest is the guest, then the host, and then the dishes are distributed in turn in a clockwise direction (this is often used).

(2) First the guest of honor, then the second guest of honor, and then assign the last host in turn clockwise.

4. Precautions:

(1) When dividing dishes, be aware of the number of dishes on each plate and divide them evenly.

(2) Don't give guests the head and tail, and don't scrape the fork and spoon on the plate.

(3) Generally, it is not necessary to divide all the dishes, and one tenth of the dishes should be reserved to show the richness of the dishes and prepare for the addition of guests. Standard for pouring wine

1. Division of the position of the guest and the host

The host generally faces the main entrance of the restaurant, the assistant host is opposite it, and the host and guest can live on the left or right side of the host. (who is the guest of honor on the right? Right first? The principle, such as state banquet)

2. Pour the position and order

(1) The waiter should stand on the right back of the guests, and when the guests are seated, display the wines on the tray for selection.

(2) The sequence starts from the guest of honor, goes to the host, and then the second guest of honor goes clockwise. If two waiters serve at the same time, one starts from the guest of honor and the other from the deputy guest of honor, and goes clockwise.

3. pour posture

lean forward slightly, put your right foot between the two chairs, stand on tiptoe slightly with your left foot, pour your right arm out, hold the tray out slightly with your left hand, and don't lean against the guests.

4. Essentials

(1) Hold the bottom half of the bottle in your right hand, and display the trademark outward to the guests. It is advisable to have a distance of 2 cm without a glass at the bottle mouth.

(2) Chinese food should be filled with eight points to show respect, and red wine should be one-third of the glass. When pouring to a moderate amount of alcohol, don't suddenly lift the bottle, but stop for a while, rotate the bottle and lift the bottle mouth, so that the last drop of wine will be evenly distributed on the edge of the bottle mouth with the rotation of the bottle body, so as to prevent the wine from dripping on the tablecloth or guests.

(3) control the pouring speed, the less alcohol in the bottle, the faster the flow speed, which is easy to overflow, especially beer. When beer is mixed with soda, you should pour soda first, then beer.

(4) When the glass is knocked over or the wine overflows, quickly spread a clean napkin and refill the wine.

(5) If there are female guests, children or elderly people at the family dinner, priority should be given to them.

[6] cross pouring is not allowed, the bottle mouth is not allowed to press the cup mouth, and the cup is not allowed to be poured. Pallet standard

1. Types of pallets

(1) According to texture, pallets are made of wood, metal (such as silver, aluminum, stainless steel, etc.) and bakelite products.

(2) according to the purpose, it is divided into three specifications: large, medium and small.

(3) According to the shape, there are circular brackets and rectangular brackets.

2. Uses

(1) Large and medium rectangular trays are generally used to transport heavy items such as dishes, drinks and dishes;

(2) large, medium and small disks are generally used for pouring wine, displaying drinks, delivering vegetables, distributing dishes, etc., especially small disks are most commonly used.

(3) and 15cm? 11cm small rectangular plate is used to deliver bills, collect money, etc.

3. Tidy up the tray

(1) Choose the tray reasonably according to the purpose and wipe the bottom and surface of the tray, preferably using rubber pads to prevent sliding.

(2) principle of tray loading: tray loading is heavy, and high objects are in the back file; Light objects and low objects are in the outer stalls, and serve first. The objects on the table are in the top and in the front, and the objects on the table after are in the bottom and in the back, so as to maintain the stability of the tray.

4. posture support: according to its weight difference, the tray can be divided into light support and heavy support.

(1) Light support (also called chest support), the left arm is bent at a 91-degree angle, the palm is up, and the five fingers are separated; The palm naturally forms a concave shape, and the palm is not in contact with the bottom of the dish, and is supported flat on the chest.

(2) heavy support (also called shoulder support), hold the edge of the tray with your right hand, hold the bottom of the tray with your left hand, and help lift the tray to your chest with your right hand, and turn your wrist upward to hold the tray firmly on your shoulders to help keep the tray stable. The head can tilt slightly to the left, but the body can't tilt sideways.

5. Essentials

(1) Hold lightly without sticking to the abdomen, be flexible in wrist and avoid stiff body; The bottom of the heavy tray does not rest the shoulders, the front is not close to the mouth, and the back does not rely on the hair. The right hand naturally swings or holds the front inner corner of the tray.

(2) The tray should not exceed the guests' heads. Always pay attention to the changes in quantity, weight and center of gravity, and move your fingers accordingly.

(3) tray service: avoid putting the tray on the guest's dining table and operating it in front of the guest; Second, avoid the tray shaking on the guest's chest; Three bogey trays are on the heads of seated guests.

(4) When walking with an empty tray, you can keep the basic posture when holding things, or you can hold the tray in your hand and lean against your arm and body. Never walk with the tray in your hand. The standard of napkin folding

1. The function of napkin folding

(1) Highlight the theme: the different flower shapes and decorations of oral cloth flowers can point out the theme of the banquet and mark the guest seat. As soon as the guests enter the restaurant, they can tell their position from the flowers.

⑵ Beautify the mat surface: Napkin flower is not only an integral part of setting the table at a banquet, but also an indispensable ornament. It can play a role in rendering the banquet atmosphere and enhancing the artistic appeal. If the flower shape of oral cloth and delicious food echo each other, coordinate and be beautiful and unified, the good effect of delicious food will be achieved.

(3) Hygiene and cleaning: Oral cloth flower is a kind of sanitary product, which can be used by guests to wipe dishes, chopsticks and wine when eating, and can also be tucked on their chests or spread on their legs and knees to prevent soup and wine from contaminating their clothes. You can also wipe your mouth and hands after meals to keep yourself clean.

2. The basic requirements for folding napkins are simple, beautiful and convenient to use; Vivid shape selection and vivid image; Each has its own characteristics and strives for novelty; Priorities are clear and varied.

3. Basic techniques of towel folding

There are nine kinds of folding, folding, rolling, wearing, holding, turning, pulling, breaking and pinching;

4. Precautions

(1) The napkin should be clean and crisp without damage.

(2) The cups for flowers should be free of fingerprints and stains; Transparent and clean, the console should be smooth and clean.