1) Open the gate and stand on the seat platform;

2) After seeing the guest walk 2 meters away, walk out of the information desk with a menu in his left hand;

3) Smile and greet the guests. If they are regular customers, they will be called Mr/Ms XXX.

1.2 Asking about reservation: Ask the guest whether to make a reservation.

1. reservation: when accepting the reservation, ask the guest's name, number of people to reserve, meal time, contact information and special requirements of the guest.

1.3 If the guest has made a reservation, take him to the table that has been reserved in advance.

1.4 If the guest has no reservation, bring it to the corresponding table according to the guest's requirements and the number of people.

1) Ask the guests if they smoke, and bring them into the smoking area or non-smoking area respectively;

2) Ask the guests if they have other hobbies, such as window or corner seats;

1.5 guide seat

1) Pull the chair for the lady, and then push it in when she is seated;

2) Fold the napkin pair into a triangle and spread it on the guest's leg (cooperate with the waiter in the lobby);

3) Open the menu and wine list and hand it to the guests from the right;

4) Take two steps back, turn around and leave, and quickly return to the podium.

22, the hall waiter poured ice water.

1) Stand on the right of the guest;

2) Gently pick up the cup with your left hand;

3) pour water in the middle of the glass to show respect for the guests;

4) add water to eight points;

5) Gently place it on the guest's right hand side.

33. The waiter in the lobby listens to the appetizer drink list:

Ask the guest about the pre-dinner wine and repeat the name of the drink the guest ordered.

44. Being alone

1) Take the "A la carte menu" (in triplicate) and fill in the table number, the number of people and the name of the waiter;

2) The first order is a new order, which is represented by "n";

3) Fill in the name and quantity of the beverage;

4) Give the menu to the cashier, who will sign it;

5) Give the first copy to the cashier;

6) Take the second and third parties to the bar to get drinks.

55. Serve drinks before meals

1) Hold the tray in your left hand and serve it in your right hand;

2) Stand on the right hand side of the guest and pour the wine into the cup.

66. Listen to orders

1) approach the guest, smile, make eye contact with the guest, and stand on the right side of the guest.

2) Listen carefully to the guest's order, first female, then male, clockwise principle;

3) Repeat the guest's order, get the guest's approval, and leave backwards. 7 7. Provide bread and butter

1) Put the bread into the bread basket, and put the butter (2 pieces per person) on the butter dish with a paper pad;

2) Stand on the right side of the guest and put the bread basket and butter in front of the guest's butter plate.

88. Listen to the list

1) Write the guest's order content on the "A la carte menu";

2) Give it to the cashier for signature;

3) Order the menu in triplicate, the first one is sent to the cashier, the second one is sent to the kitchen, and the third one is sent to the vegetable waiter.

99. Adjust the tableware according to the dishes.

9. 1 Check the dishes on the menu and prepare necessary appliances, such as whether it is necessary to burn the car.

9.2 Arrange the required tableware according to the guest's ordering requirements;

9.3 The salad fork is placed on the left side of the main fork, the salad knife is placed on the right side of the main knife and the soup is placed on the right side of the salad knife.

10 10, serving according to the dining rhythm of the guests.

First course, soup, salad, main course and dessert.

1111.

1 1. 1 serving juice mixing

1) stand on the guest's left;

2) pour the juice on the guest salad and let the sauce flow down;

3) Ask the guests if they are satisfied, there is no need to leave the sauce on the guest's table;

4) Step back and leave the table.

1 1.2 Add drinks: continuously add drinks, and the number of drinks in the water cup or glass shall not be less than1/3;

1 1.3 Replace the ashtray: there cannot be more than two cigarette butts in the ashtray, or there are many sundries in the ashtray.

1) Drag the tray with your left hand and put a clean ashtray on the tray;

2) Stand on the right side of the guest and put the clean ashtray on the dirty ashtray with your right hand;

3) Pick up two ashtrays at the same time and put the clean ashtrays back on the table.

1 1.4 End of main course

1) Stand on the right side of the guest and take down the guest's main course, bread basket, soy sauce plate, etc.

2) Clean the desktop with dessert plates and napkins.

12 12, dessert

1) stand on the right side of the guest;

2) The guest puts the dessert fork on the left hand side and the dessert table on the right hand side, both of which are one inch away from the table;

3) take out the dessert from the cold dish room;

4) Serve with the right hand;

5) Take two steps back and leave.

13 13, coffee or tea.

1) Put 2 packets of low sugar, 4 packets of coffee rock sugar and 6 packets of white sugar in the sugar bowl; Pour 1/2 milk into a milk cup;

2) Put the sugar cup and the milk cup in the middle of the dining table;

3) Take the coffee floor in your right hand, put the coffee cup on it, put the teaspoon flat in front of the coffee cup, and put it between the hands of the guest from the right hand side;

4) Fill the teapot/coffee pot with 2/3, put the pot on the right hand side of the guest, with the spout facing away from the guest.

14 14, check out

Fujian 15 15

1) pull the chair for the guest;

2) Say goodbye to the guests and welcome them to come again.