The six skills of a waiter in a hotel restaurant

Being a waiter requires certain basic skills. In these basic skills, the waiter's six skills must be mastered by every waiter. These six skills are the foundation of a waiter. Today, let's take a look at what the six skills of this waiter are. Let's learn them together ~! ~！

The waiter's six operating skills refer to six skills, such as tray, pouring wine, table setting, napkin folding, serving and dish division.

1. Trays

1. Types and uses of trays.

pallets are made of wood, metal (such as silver, aluminum, stainless steel, etc.) and bakelite products. According to the purpose, it is divided into three specifications: large, medium and small, round and rectangular trays.

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 vegetables, dividing dishes, etc., among which small plates are most commonly used.

③ Small rectangular plates with 375px× 251px are generally used for delivering bills, collecting money, delivering letters, etc.

1. Arrange the plates.

trays should be selected reasonably according to the purpose. At the same time, we must ensure cleanliness. It is best to use rubber pads under the tray to prevent sliding. When loading plates, heavy objects and tall objects are usually in the room; Light things and low things are outside, the items on the table first are above and before, and the items on the table after are below and behind.

A, posture

There are two ways to support the tray: 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, the palm does not touch the bottom of the tray, and the tray is supported flat on the chest. The trust is also called shoulder support. Hold the edge of the tray with the left hand, hold the bottom of the tray with the five fingers of the right hand, help lift the tray to your chest with the right hand, and turn your wrist upward to support the tray on your shoulder.

B. essentials.

① The light support should not be attached to the abdomen, at the same time, the wrist should be flexible, the body should not be stiff, and the walking should be brisk; Great trust can't reach your shoulders, so don't touch your mouth before, and don't stick your hair after.

② The tray should not go over the head of the guest. At the same time, pay attention to the changes of quantity, weight and center of gravity at any time, and move your fingers accordingly.

second, pour drinks

1, the location of the guest and the host.

the waiter is standing on the right back of the guests. After taking a seat, display the wine on the tray for the guests to choose. When pouring wine, start from the guest of honor

2. Pour posture.

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

a. essentials.

① Hold the bottom half of the bottle with the right hand, with the logo facing outwards. The bottle mouth should not touch the glass, and the distance of 2CM is the most appropriate.

(2) Chinese food should be filled with eight points to show respect. Don't suddenly lift the bottle when you finish pouring the wine. You should stop for a while, rotate the bottle at the same time, and then lift the bottle mouth to avoid the wine dripping on the tablecloth or guests.

③ Pay attention to control the pouring speed.

④ If you accidentally knock over the glass or the wine overflows, quickly spread a clean napkin and refill the wine.

3. Set the table

1. Spread the tablecloth.

Stand on the side of the theme, shake off the tablecloth with both hands and spread it on the table, with the crease of the tablecloth facing upward; The turntable base should be pressed on the "cross" crease mark. There are two ways to spread tablecloth: push-pull method and fisherman's net method.

1. Place breakfast utensils.

dinner plate (or bone plate): placed in a table shape, about 1.5 cm away from the table edge (or an index finger position);

saucer: placed on the right side of the bone saucer, and about 1.5cm away from the table;

teacup: put it 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 and put it on the left;

chopstick rack and chopsticks: the chopstick rack is placed on the right side of the bone plate; The bottom edge of chopsticks is 1.5 cm away from the edge of the table and placed between the bone dish and the saucer.

3. Set the table for lunch and dinner.

bone plate: placed in a table shape, with a distance of 1.5cm from the table edge;

saucer and teacup: the saucer is placed on the right side of the bone dish and is 1.5cm away from the table; 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 to the left;

flavor plate: the flavor plate is located to the right above the bone plate;

beverage cup: buckled or vertically placed in the upper position between the soup bowl and the flavor dish;

chopstick rack and chopsticks: the chopstick rack is placed on the right side of the bone plate and balanced with the upper edge of the flavor plate; The bottom edge of chopsticks is 1.5 cm away from the table. Between the saucer and the bone saucer;

toothpicks: placed between chopsticks and bone plates.

4, other items.

ashtray: the square table should be placed on one side of the vase, and the placement position should be uniform, and the large table should be placed in a zigzag shape;

flowers: usually in the center of the small square table or the center of the turntable.

5. Essentials

① When operating, use the left-handed tray, start with the host's seat, and place the tableware with the right hand in turn clockwise;

② pay attention to four straight lines: all the legs of dining tables and chairs in the dining room should be in a straight line horizontally and vertically; Cross-creases of dining table cloth, ashtray on dining table or vases and flowerpots should be in line.

iv. napkin folding

1. the function of napkin folding

napkin folding mainly plays the role of highlighting the theme, beautifying the mat surface and cleaning. Its requirements are simple and beautiful, easy to disassemble and use, vivid image, unique features, deliberate innovation, vivid shape selection, clear priorities and diverse changes

2. Basic techniques of napkin folding.

There are mainly nine types: folding, folding, rolling, threading, grasping, turning, pulling, breaking and pinching.

2. Precautions:

① The napkin should be clean and undamaged;

② The cup should be free of fingerprints and stains, transparent and clean; The operating platform should be smooth and clean, and the hands should also be clean;

③ It cannot be reused;

④ pay attention to hygiene.

V. Serving

1. Serving position and order:

Generally, serving is served sideways from the gap between the first and second guests on the right side of the deputy. The order is generally cold first, then hot, and finally soup, snacks and fruits.

2. Requirements:

① Name the dishes at the same time when serving, and serve the dishes with seasoning first;

② the principle of "upper right and right scattering";

③ High-end dishes should be placed in the position of the guest of honor first, and general dishes should be oriented to the host;

④ there should be towels and hand washing water for the food with shell on it.

VI. Dishes

1. Dish-dividing utensils:

There are mainly dish-dividing spoons (service spoons), public spoons, public chopsticks and long-handle soup spoons

2. Dish-dividing methods:

There are mainly three methods of dish-dividing on the table, two-person cooperation and side table.

3. Order:

① The guest of honor comes first, and then the host is assigned clockwise.

(2) First the guest of honor, then the second guest of honor, and then the host.