so-called? A good beginning is half the battle? Adequate pre-meal preparation is an important guarantee for good restaurant service and efficient and smooth restaurant operation. Pre-meal preparation can not only lay a good foundation for the waiter's follow-up service, but also share the pressure of the waiter during the service. Therefore, restaurant waiters should do a good job in pre-meal preparation, and restaurant foreman, front office minister and other management personnel should do a good job in pre-meal preparation inspection? All the staff in the restaurant should make good preparations before welcoming the first guest.
Pre-meal preparation contains many details, which are easily overlooked in the busy pre-meal preparation process. Whether it is the environmental sanitation, countertop arrangement, spare tableware, lighting and temperature of the restaurant, the details of each pre-meal preparation will affect the service quality of the restaurant and have a direct impact on the efficient and smooth operation of the restaurant. Therefore, when preparing meals, our restaurant waiters should not only strictly follow the relevant procedures to implement the work standards, but also constantly discover the details of the pre-meal preparation in their daily work and do them meticulously.
let's share the workflow of the restaurant waiter in preparing for meals and the details of the work that should be paid attention to in preparing for meals from the aspects of the restaurant's environmental sanitation preparation, the preparation of dining equipment and facilities, and the understanding of the basic operation situation.
1. Work flow and details of environmental sanitation preparation in restaurants
1. Preparation of personal hygiene
? The waiter first conducted a comprehensive inspection of his gfd, demanding that his expression should be cheerful, smiling, dignified and generous, and his hair should be combed neatly, without covering his eyebrows in front and collar behind.
? Male employees should do: no sideburns and beards, insist on shaving every day, no long nails, no earrings and no strange hair.
? Female employees should do the following: hair is coiled up in a uniform style, no heavy hair oil is applied, the hair style is beautiful and generous, no necklaces, bracelets, rings and earrings are worn at work, no long nails are left, no nail polish and heavy makeup are applied, and light makeup is required for posts.
? Wear the required tooling, wash it clean, iron it flat, button it completely, fasten it properly, and do not roll up the sleeves. Sweaters should not be exposed in winter, work cards should be worn uniformly, shoes should be neat (black), men's socks should be dark, and women's socks should be flesh-colored.
2. Hygienic preparation in the work area
The key work in the regional hygiene inspection during pre-meal preparation (refer to the hygiene management system of restaurants). The contents of regional hygiene inspection include: floor hygiene, wall hygiene, workbench hygiene, linen room hygiene, various display cabinets, murals, screens, hall columns, handrails and other hygiene.
? The waiter checks the hygiene of the work area he is responsible for when preparing before meals:
? Are there any water stains, garbage, paper scraps and other sundries on the ground
? Are there any stains, cobwebs and loose walls
? Are art pendants and vases neat, tidy and clean?
? Ensure that the curtains are free of holes, hooks and dirty marks
? Ensure that the lamps and lanterns are in good condition and effective
? Is the countertop clean, and the tableware is fully set, so as to ensure that it is bright, free from water stains, oil stains and damage
? Ensure that the sideboard is clean and tidy.
2. Preparation of dining equipment and facilities
1. Preparation of dining tableware
Set tables according to the specified requirements, that is, set bone plates, small bowls, chopsticks, teacups, ashtrays, toothpicks and hot pot restaurants with seasoning salt, vinegar pots and monosodium glutamate.
In principle, chopsticks with shop signs and shop emblems face upwards. Tableware with shop emblems should face the guests uniformly. Chopsticks should be placed one finger away from the bone plate, and condiments such as toothpicks and vinegar pots should be placed in the upper right corner of the dining table. Glasses can only be inverted on a clean tablecloth or cushion to maintain the hygiene of the cups. At the same time, when starting business, all cups should be put over, otherwise the restaurant will be given the impression that it is not ready, and the table will be set.
2. On the counter for preparing meals
A teapot, a thermos, a soy sauce and a vinegar bottle should be prepared on the counter for preparing meals. A proper amount of tea and water should be put in the teapot, and the color should be soaked. Ensure that there is boiling water above 91 degrees in the kettle, and the appearance of the kettle is clean and free of water drops. Soy sauce and vinegar bottles are sufficient without peculiar smell. Pallets shall be equipped with clean standard quantity, without water and oil stains.
3. Articles in the pantry
Whether the tableware in the pantry is sufficient and complete, such as bone plates, wing bowls, porcelain spoons, chopsticks, teacups, saucers, glassware, etc., and whether the service area under its jurisdiction has prepared sputum buckets and garbage cans (garbage cans are bagged). Whether the service items such as mouth cloth, dishcloth, watering can, oil pen, bottle opener, lighter and menu are complete, and check whether the facilities and equipment such as electrical appliances can work normally. Ensure that the number of towels is sufficient and the temperature is suitable. Towels are free of sundries, hair, etc. Check whether the table in the area is neat and whether the tableware specified in the table is in a straight line.
the adequacy of tableware preparation directly affects the overall service. Generally, the tableware in the work cabinet should be prepared to 3 to 4 times the area under its jurisdiction. The general storage rules are as follows:
Counter surface: tray, menu and small towel;
the first floor: chopsticks, chopsticks racks, napkins and napkin buckles;
the second floor: teacups, small bowls, spoon roots and ashtray cups;
the third floor: bone plates
and white wine glasses, beer glasses and red wine glasses can be placed in the designated positions in each area, and rice bowls can be placed directly at the rice cooking place.
4. Inspection preparation for other equipment and facilities
Inspection preparation for other equipment and facilities mainly ensures the normal operation of the dining room's public equipment and facilities, which mainly include:
? Air conditioning
? Exhaust fan
? Lighting
? Television
? Fire fighting facilities
? If you use the computer ordering system, you must test the power supply and printers of the computers in each area.
? Whether the tabletop turntable can operate normally
5. Preparation for safety inspection of the restaurant
The waiter should check whether there is air leakage in the cooker in the area under his responsibility (hot pot restaurant), whether the tables, chairs and benches are intact and other equipment and facilities are safe.
Third, other preparations
1. Preparation of materials in the linen room; (including all kinds of tablecloths and garbage bags placed in the straw house)
2. Preparation of the closing area;
3. Prepare adequate tableware frames as required.
4. Whether the tools used in various meals are fully prepared; (such as garbage clips, mops, towels, cleaning utensils, etc.)
5. Whether the background music of the restaurant is played or not is appropriate;
6. whether the temperature is appropriate;
7. Maintenance and placement of green plants;
8. Whether the items, equipment and tools in the dining room are laid out in a standard way; (For example, the tables and chairs are in a straight line)
9. Understand the food information of the current meal;
11. Understand the information and requirements of customers in the responsible area, and set the table according to the standard;
11. Preparation of documents and personal work meals;
4. Understand the basic operation of the restaurant on that day
Understand the sales clearance, urgent promotion, recommendation of special dishes, personal sales quota and sales volume of dishes, and grasp the personal regional reservation.
after the above-mentioned pre-meal preparation work is completed, the waiter will make a work report with the foreman and accept the pre-meal preparation work inspection by the foreman or the front office minister. After the relevant management personnel check and confirm that it is correct, the waiter will arrange his personal gfd again and stand in the standard position in the area he is responsible for, ready to welcome the guests. Finally, please pay attention to your smile!
Comments:
In the case of many customers' dissatisfaction and complaints in restaurants, many fundamental reasons are that the restaurant has not done enough pre-meal preparation, the waiters have not followed the process of pre-meal preparation well, and many details need to be paid attention to, and the restaurant's foreman, front office minister and other management personnel have not checked in place, which finally leads to the poor service of the restaurant.
In fact, the waiters do have a lot of work to do in the pre-meal preparation in the restaurant. The first thing is to accept the task assignment and know your own service area, then check the service workbench and service area, get familiar with the menu, the food information such as the push and lack of food on the day, and understand the key customers and special precautions. If the preparation is not sufficient, it will have a great impact on the meal. For example, if the tableware is not fully prepared, it will be busy adding seats and turning tables at that time, which will lead to the decline of service speed and quality and directly affect customer satisfaction. Therefore, no matter the environment, countertops, spare tableware, lighting, temperature and equipment, every detail is very important, which is directly related to whether it can operate smoothly.