The six operating skills refer to six items: tray, pouring wine, table setting, napkin folding, serving and dish dividing. 1. Tray (1) Types and uses of trays. The tray contains wood thorns, metals (such as silver, aluminum, stainless steel, etc.), and bakelite products. According to the purpose, it can be divided into three specifications: large, medium and small, round and rectangular. ① Large and medium rectangular trays are generally used to transport heavy items such as dishes, drinks and dishes; ② Large, medium and small plates are generally used for pouring wine, displaying drinks, delivering food, distributing food, etc., especially small plates are most commonly used. ③ The small rectangular tray with a size of 1.5 cm× 11 cm is used to deliver bills, collect money and deliver letters. (2) Arrange and plate. Choose the tray reasonably according to the purpose and wipe the bottom and surface of the tray. It is best to use a rubber pad to prevent sliding. Generally, the loading is heavy and tall in the inner file; Light things and low things are in the outer stalls, the items that come to the table first are in the front, and the items that come to the table later are in the bottom and behind. (3) The way of holding the posture tray, according to its weight difference. It is divided into light support and heavy support. Light support is also called chest support. The left arm is bent at an angle of 91℃, 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. Trust (also called shoulder support), hold the edge of the tray with your left hand, hold the bottom of the tray with your right hand, and help lift the tray to your chest with your right hand. Turn your wrist upward and weigh the tray on your shoulder. (4) essentials. (1) the light support is not attached to the abdomen, the wrist should be flexible, and the body should not be stiff and walk briskly; The bottom of the heavy tray does not rest the shoulders, the front is not close to the mouth, and the back is not fat. The right hand naturally swings to hold the front inner corner of the tray. (2) the tray does not cross the guests' heads, always pay attention to the changes in quantity, weight and center of gravity, and move your fingers accordingly. 2. Pour drinks (1) The division of the position of the guest and the host. Waiters should stand on the right back of the guests. When the guests are seated, they should display the wines on the tray for selection. They should start from the main guest, then the host, and then the second main guest. If two waiters serve at the same time, one should start from the main guest and the other from the deputy guest, and proceed clockwise. (3) pour the 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 slightly out with your left hand, and don't stick your body to the guests. (4) essentials. (1) the right hand holding the bottom half of the bottle, the trademark outward display to the guests, bottle mouth don't take a glass, it is advisable to 2 cm apart. (2) Chinese food wine should be filled with eight points, showing respect. When pouring 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 avoid the water droplets from spilling on the tablecloth or guests. (3) control the pouring speed, the amount of alcohol in the bottle decreases, and the faster the flow speed, the easier it is 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. 3. Lay the tablecloth on the table (1). The waiter stood on the side of the theme, shook off the tablecloth with both hands and laid it on the table, with the tablecloth folded upward; When mounting the turntable base, press it on the "cross" crease seal. The four corners are even and symmetrical and perpendicular to the table feet. There are two ways to spread tablecloth: one is push-pull method; The other is the fisherman's net method. (2) Taiwan shape. General positioning is to use last week's edge positioning. Square table for four: cross symmetry; Six-person frustum of a cone: the word is centered and symmetrical; Eight-person round table: cross-centered, symmetrical in pairs; Ten-person frustum of a cone: the word is centered and symmetrical; Twelve-person round table: cross-centered, two-by-two. (3) Placement of breakfast utensils. Dining plate (or bone plate): placed in various table shapes, about 1.5 cm away from the table (or one index finger position); Tea saucer: placed on the right side of the bone saucer, about 1.5 cm away from the table; Teacup: buckle on the saucer, with the cup ear to the right; Soup bowl: placed directly above the bone dish; Spoon: put it in the soup bowl with the handle on the left; Chopsticks rack, chopsticks: the chopsticks rack is placed on the right side of the bone dish; The bottom edge of chopsticks is 1.5 cm away from the edge of the table, between the bone dish and the saucer. (4) Set the table for lunch and dinner. Bone plate: placed in various table shapes, with the edge of the plate 1.5 cm away from the edge of the table; Tea saucer and teacup: The tea saucer is on the right side of the bone saucer, with a distance of 1.5cm from the table edge; The teacup is buckled on the saucer, and the cup ear is to the right; Soup bowl and spoon: the soup bowl is on the left above the bone plate, the spoon is in the bowl, and the handle is on the left; Taste dish: the taste dish is to the right above the bone dish (pay attention to pouring the soy sauce into the taste dish just past the bottom edge, not too much); Beverage Cup: Buckle or stand above the soup bowl and flavor dish (for example, sweet and spicy wine glasses should be added to the banquet, with the sweet wine glass on the middle line of the bowl and flavor dish, the beverage cup on the left side and the spicy wine glass on the right side, and the three cups should be in a straight line); Chopsticks rack and chopsticks: the chopsticks rack is on the right side of the bone dish and balanced with the upper edge of the flavor dish; The bottom edge of chopsticks is 1.5 cm away from the table. Between the saucer and the bone saucer; Toothpick: put it between chopsticks and bone plate (note: the side of the chopstick sleeve and toothpick sleeve printed with the Chinese name or shop logo of the hotel should face up and face the dining table). (5) other items are placed. Turntable: it is mostly used on a big round table, and the bottom of the table should be pressed in the middle of the "cross" hem of the tablecloth. Ashtray: Place the square table on the side of the vase, and pay attention to the uniform placement. Place the large table in the shape of "Pin", one on the upper right of the host, between the escort and the fourth guest; One between the translator and the second guest. Flower placement: vase flower arrangement or single flower arrangement is generally placed in the center of the small square table, and potted flowers or multiple flower arrangements are generally placed in the center of the turntable. (6) essentials. ① When operating the left-handed tray, place the tableware with the right hand in turn clockwise from the host seat; ② 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; The ashtray, vase and flowerpot on all dining tables in the restaurant should be in a straight line. 4. 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 seats. Guests can tell their position from different flower shapes as soon as they enter the restaurant. ② Beautify the mat surface: Napkin flower is not only an integral part of banquet table setting, but also an indispensable decoration. It can play a role in rendering the banquet atmosphere and enhancing the artistic appeal. If the flower shape of mouth cloth and delicious dishes echo each other, coordinate and be beautiful and unified, it will receive good results of delicious dishes. 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. The basic requirements of folding napkin flower shape: simple and beautiful, convenient to fold; Vivid shape selection and vivid image; Each has its own characteristics and strives for novelty; Priorities are clear and varied. (2) The basic techniques of napkin folding. Fold, fold, roll, wear, hold, turn, pull, break and pinch nine kinds; (3) Five commonly used dishes. (4) Ten cups of flowers are commonly used. (5) Common themes are: ① Dish flowers: Bishop's hat, mushrooms after rain, penguins. ② Cup flowers: banana leaves, white cranes and horseshoes bloom. (6) Precautions: ① The napkin should be clean and crisp without damage. (2) the cup for flowers should be free of fingerprints and stains; Transparent and clean, the console should be smooth and clean, and the hands should be clean when folding flowers. ③ Don't put the napkin just used in the pot into use again. ④ Pay attention to hygiene when folding napkins, and don't bite with your mouth. 5. Serving (1) Serving position and order: serving sideways from the gap between the first and second positions on the right side of the deputy theme (that is, between the translators and accompanying staff). The order of serving is generally cold dishes first, then hot dishes, and finally soup, snacks and fruits. However, Cantonese cuisine is used to soup first and then dishes. (2) Requirements: ① Name the dish when serving, and serve the seasoning first if any; (2) Follow the principle of "spreading right on the upper right"; (3) high-grade dishes should be placed in the position of guest of honor first, and general dishes should be oriented to the host; (4) Add a spoon to the granular dishes, and generally add a saucer to the wok; ⑤ Food with shells should be accompanied by towels and hand washing water. 6. Dishes (1) Dishes utensils: Dishes * (service *), Dishes spoon (service spoon), public spoon, public chopsticks and long spoon. (2) Dish-dividing method: ① Table-dividing method: the waiter stands on the right side of the guests with the service * and spoon, and makes the distribution clockwise from the guest's seat. (2) Two-person cooperation: one waiter stands between the translator and the escort to divide the dishes, and the other waiter walks clockwise from the guest, bringing out the guests' bone plates, putting them back in their original positions after serving the dishes, and then the next one. ③ Side-table dish distribution: the waiter will bring the dishes to the stage, introduce the dishes for the guests to watch, and then bring them back to the service desk. After the waiter will distribute the dishes into bone plates, they will be delivered on trays, and then the dishes will be delivered to each guest from the right side of the guests in turn. (3) Order: ① First the guest and the host, and then distribute them clockwise. (2) the guest of honor first, then the second guest of honor, and then the last host is assigned clockwise.