The basket for putting clothes in a hot pot restaurant is called a storage basket.

Storage baskets are common in rural areas. Because of their exquisite weaving skills, they have begun to appear in major cities and are widely used in home storage. Mainly in Anhui, Shandong and other places.

The common technology of storage baskets is made in wickerwork, and high-quality Salix Salix is selected, hand-compiled by technicians. After strict screening, qualified products are found out, and finally a thin layer of water-based paint is applied. A beautiful wickerwork storage basket is finished. Clever knitting techniques and firm characteristics make some foreigners very fond of them. Used to store clothes, bits and pieces are very practical.

Service flow of hot pot restaurant:

1. Welcome guests

Finish the preparation work half an hour before the meal, and stand in the specified area according to the standard posture. The waitress requires standing posture: head up, chest out, shoulders flat, right hand on left hand, eyes straight ahead, smiling, legs V-shaped, male waiter: head up, chest out, abdomen in, shoulders flat, hands behind.

2. Lead the customer

The usher should first confirm whether the guest has made a reservation. If the guest still shows a reservation, ask the guest for advice to arrange an empty table. If the reservation has been made, confirm and lead him to the table. Keep a certain distance from the guests and pay attention to whether the customers follow; The usher helps the guest gently pull open the dining chair and gently return it before holding the guest to the seat.

3. Tea service

When making tea, pay attention to the temperature of the tea, and ask that the temperature is appropriate, not herbal tea, so as to avoid misunderstanding by the guests; When pouring tea, according to the principle of "guests first, ladies first", serve on the customer's right. The waiter carries the teapot in his left hand, turns the teacup in his right hand, and then pours tea for the guests with his right hand. Tea should be poured for 8 minutes.

4. Presentation menu

Know the taste of the guests according to the inquiry, and be a good guest's staff adviser. "Sir/madam, would you like to eat red soup pot or mandarin duck pot?" Take the initiative to introduce the characteristics of the dishes, especially the fresh duck intestines, the specialty of our restaurant, which has the awareness of selling and guides the guests to consume. Introduce the types, practices and portions of snacks and recommend them to customers; In the process of ordering food, the customer first informs the kitchen of the bottom of the pot.

5. In-meal service

Put an oil dish according to the number of guests, serve the pan according to the requirements of the guests, light the fire, and pour the first glass of wine for the guests; When serving and setting dishes, the dishes should not be overlapped, and customers should be informed.

6. checkout service

when the guest pays the bill, check the quantity of drinks, take the unused drinks back to the bar for storage, and hand over the menu to the cashier for settlement. The waiter accurately tells the guest the amount of consumption. When paying the bill, the guest should be clear about the collection method. Give it to the guest to check whether the money ticket is correct.