1. Knowing the selling list of side dishes in the kitchen

Selling list is a kind of selling list and a reminder list for the kitchen to know that the quantity of raw materials purchased on the same day is out of stock and there is a backlog of raw materials. It tells the waiter about the selling varieties, specials and missing dishes on that day, so that the waiter can understand the dishes on that day and avoid the embarrassment, ugliness and accusations that the waiter encounters when serving the guests on that day, thus causing unnecessary dish change and rejection.

second, how to improve the service quality of restaurants? Familiar with ordering and menu

When ordering, the service personnel must be familiar with the menu, understand the quality and preparation method of the promoted dishes, and make explanations when introducing them.

In the process of ordering food, when the guests can't decide what they want, the waiter can provide suggestions. It is better to suggest high and medium-priced dishes first, and then suggest cheap ones. Because the profit of high-grade and mid-range dishes is high, and some dishes have simple production processes, such as steamed crabs, mandarin fish and stewed soft-shelled turtles, we should try to order less plastic dishes with complicated processing procedures and dishes with long processing time at the peak of business, otherwise it will increase the workload of the kitchen, and because it is too busy, it may affect its serving speed and cause complaints from guests.

grasp the dishes that are temporarily sold out in the kitchen in time, and never introduce them to the guests. In case the guests ask, they can say "Sorry, they are just sold out" and suggest the guests to order other similar dishes. After ordering, the waiter should immediately hand the menu to the back kitchen, and the kitchen entry list should be clearly written and quickly checked with the original list to avoid omission.

third, how to improve the service quality of restaurants? Know clearly the procedures of serving and delivering dishes

After the kitchen receives the order, as long as it is not an order, a cold dish should be served in two minutes, and a hot dish in three to five minutes. Before serving, attention should be paid to the color and freshness of the dish, whether there are impurities such as odor, dust and flying insects, and check the hygiene of the dish. It is strictly forbidden to turn it or blow it with your mouth. When it is necessary to turn it, use sterilized utensils.

due to different banquets, the serving procedures will not be exactly the same, which requires the front office staff to be familiar with the menu and the order of serving, master the methods of serving procedures, and pay more attention to the serving methods of some special dishes, such as hot pot, shredded vegetables, noisy dishes, etc., which requires the dish delivery personnel to cooperate with the kitchen to deliver the dishes at a fast speed, and support the dishes with good color and flavor. If a guest needs to make a toast or ask for a suspension of serving, the waiter should promptly notify the back chef to resume serving after the suspension of serving. The back chef should not only serve food quickly, but also make a list and deliver it.

fourth, how to improve the service quality of restaurants? Guest's request for returning food, changing food and after-dinner consultation

Generally speaking, there are several situations in which a guest requests returning food and changing food: First, there are problems with the quality of the food, such as the smell of the food, the lack of popularity or the excessive popularity. If so, it is the problem of the restaurant itself. The waiter should return the food unconditionally and sincerely apologize to the guests. Second, there is no time to wait. At this time, the waiter should contact the kitchen immediately and do it as soon as possible. Third, the dishes ordered by the guests themselves require the return of the dishes; If it is really not a quality problem, you should not agree to return the food, but you can try your best to be patient and reasonable, and advise the guest not to return it. If you can't eat it, you can help him pack it up and take it away. Fourth, the guests don't want to eat during the meal, and the dishes haven't come up yet. The waiter should go to the kitchen first to see if the ordered dishes have been made into semi-finished or finished products. If they are not returned, they should explain the truth to the guests.

In short, if you want to satisfy the guests, you should cooperate more with the front office and the back kitchen. After the guests eat, you should actively ask the guests for their comments on the food and give them back to the kitchen in time, so that the back kitchen can make necessary adjustments and arrangements. Don't pass the buck and blame each other for their shortcomings. Only by analyzing and solving problems can you make the work better.

V. Providing VIP comment cards

This is the evaluation of the guests' overall impression of the restaurant, which includes environmental services, meals and other aspects. The guest's evaluation can promote the improvement of food, service quality and environment, thus making the restaurant's reputation far-reaching, improving its credibility, greatly increasing the stability of restaurant customers, and the benefits will follow. As the saying goes, "bystanders are clear", maybe we are in our own environment. All this needs feedback from the guests. The suggestions made by the guests are not to find fault with us and give us an ugly look, but to improve ourselves and facilitate the improvement of the overall level of our restaurant.

VI. How to improve the service quality of restaurants? Overall coordination of the catering team

The front desk and the back kitchen of the catering department are an inseparable whole, and the lack of either part or poor coordination between the two sides will make the restaurant in trouble. Therefore, it is necessary to strengthen the coordination between the two parties. The kitchen should hold a forum with the front office less once a week to give opinions, talk about what both sides think, learn recipes together, discuss and discuss dishes, and what suggestions guests have, and hold some activities and competitions to increase their feelings, so as to better serve restaurants.