Waiters in restaurants usually wear uniforms, while waiters in modern restaurants and western restaurants wear suits or suits. The waiters in old tea restaurants mostly wear cultural shirts; Some new restaurants will use T-shirts and aprons as uniforms. The following is a 27-step service process for restaurant waiters (complete) that I have compiled for you. For your reference, welcome to read!

27-step service process for restaurant waiters (full)

service process for waiters

Overall process:

Standing to welcome guests? Welcome guests with seats? Pull up the chair and give up your seat? Connect the coat and hat? Ask for tea? Pour the tea? Increase or decrease the number of seats? Confirmation menu? Asking for drinks? Withdraw cups of flowers and chopsticks sets? Deliver towels? Cold dishes? Hot dishes? Pour the wine? Serving service? Dining service? Value-added service? A big market is a small one? Change tableware (bone plate, ashtray)? Change towels? Clean the countertop? Staple food? The consequences of the meal? Packing? Check out? See the guests off?

general requirements for closing the table: (1) The action standard requires

smiling, elegant, natural, generous, decent and standardized, and all in-meal operations are lower than the guests' shoulders and their feet are in a t-step,

following the principle of three steps, and all in-meal service operations should be carried out clockwise.

(2) Language standard requirements:

Sweet voice, moderate speaking speed, flexible response, appropriate speech and affinity. Before meals: 1. Standing to welcome guests:

1. Stand on the right side of the balcony door within 5 minutes after the regular meeting of the department. 2. Standing requirements:

Hold your head high, hold your chest in, smile, and look straight at the direction of visitors. When you meet a guest who doesn't need to be led, say hello to the guest and nod your head. It is forbidden to whisper, glance left and right, and make too many small moves. Lady's feet? Ding? Font or? V? Glyph, right hand holding left hand crossing, hands naturally placed in front of the lower abdomen. Men's feet are shoulder-width apart, their right hands hold their left hands in the jaws of a tiger, and their hands are naturally placed in front of them. The language is: How about noon (evening)? .

second, the specific process of welcoming guests:

when leading guests, you should say: two to one, smile, respect and greet. 1. Say hello to the guests when they are about 3 meters away. How about noon (evening)? .

2. When leading the guests, the gesture is that the fingers of the right hand are naturally close together, the palm is upward, the palm is at a 45-degree angle with the ground, the forearm is straight, and the elbow joint is extended obliquely upward, pointing to the target, while the eyes are looking at the target. The language is:? Inside, please .

Third, the specific process of pulling the chair to give up the seat:

1. When the guest wants to sit down, he should immediately step forward and give up the seat for the guest. When pulling the chair, he should lean forward, hold the chair back 1/2 with both hands, gently lift it, and move his feet backwards. The distance between the front edge of the chair and the edge of the table should be 41㎝ (except in special circumstances). When sending the chair forward, as long as the guest can feel the position of the chair, the movement should be light, steady and accurate. And speak? XX, please. ? Or? XX, I'll prepare a (cushion) for you, so it will be more comfortable to sit. ? When pulling a chair, don't move too hard, too fast or too loudly.

2. provide special services for special guests, such as children under 5 years old, babies over 1 years old, pregnant women, the elderly, the disabled and special guests with height and weight, such as high and low chairs, cushions and baby chairs.

3. For rooms with lounges or sofas, remind the guests to take a short rest here before the banquet begins. XX, you have a rest on the sofa first. Do you want me to turn on the TV for you?

Fourth, the specific process of hanging clothes and hats:

1. When you see a guest undressing, come forward to provide service in time and stand behind the guest during operation (men's feet are shoulder width apart;

what about the lady's feet? Ding? Font), stand naturally, hook the collar with the middle finger and forefinger of the left hand, and help the guest take off your coat with the right hand according to the habit of the guest, and remind the guest whether he needs to take things (such as mobile phones, cigarettes, lighters, etc.), and it is forbidden to touch the guest's skin. 2. Guests' clothes should be put in order, and those with uneven clothes or sleeves turned out should be sorted out. When a guest presents a tie or scarf at the same time, it is required to put them together in order to avoid confusion (it is not allowed to dust clothes for guests of the opposite sex). 3. Place the clothes as required after hanging them, and distinguish the clothes of the main guests. The order of hanging clothes on a straight clothes rack or wardrobe is facing the right hand side of the clothes rack, namely, guest, host and pushing down clockwise. When hanging clothes on the clothes rack, it is required that you must remember which guest the clothes belong to.

4. When the guest's clothes are directly hung on the back of the chair, use protective cover (chair cover or mouth cloth) for protection. 5. When the guest wears clothes, immediately take out the guest's clothes from the wardrobe (clothes rack) and hand them to the guest accurately.

6. When the guest has the intention of dressing, take the guest's clothes in time and accurately, stand behind the guest, grab the collar with both hands and open the shoulders, dress the guest according to his habits, and finally get dressed, and pull the shoulders with both hands.

5. Ask about the specific process of tea:

1. Stand on the right side of the host and deputy host and ask if the guests need to prepare tea. Language:? XX, what kind of tea shall I prepare for you today? We have it here? (Introduction of medium, low and high order)? . When guests are hesitant, they can take the initiative to introduce the characteristics of various teas or suggest what kind of tea they want to drink. 2. If the guest doesn't order tea, he can ask for a cup of boiled water or free tea.

3. after the guest confirms the tea he ordered, record the tea he ordered on the wine list, indicate the variety and quantity of tea, and collect it at the bar.

Sixth, the specific process of pouring tea:

1. Pour tea after the tea bubble is made. Among them, oolong tea, black tea and black tea must be washed. Before washing tea, it is best to iron the teapot with boiling water, so that the tea will be more fragrant. Add tea leaves, pour out the first tea after the tea leaves are soaked, and then pour it after flushing again.

2. Hold the tray with your left hand, lift the handle of the teapot with your right hand, and translate the teapot above the cup, about 1? 2cm. Wrist force, pour seven minutes full, return to the original road, in turn. Name the tea when pouring the first cup of tea, and pour it below the guest's shoulder. What is the language? XX, this is XX tea, please. ? Or? XX, please have tea. ? 3. Pour up to 6 cups of tea per pot, that is, it must be filled with water in time to avoid filling water in the middle of pouring tea.

4. If there is a guest who vomits wine, it will be filled with six points; When there is vomiting, cold tea or sundries in the tea, you should ask the guests to change the tea in time. If each pot of tea is brewed more than 4 times, please consult the guests and change to a new pot of tea. Precautions:

1. When pouring tea, it is forbidden to open the bow left and right, the teapot mouth faces the guests, the tea spills out of the teacup, and the teapot rises. 2. Waiting or empty cups are not allowed. Pay attention to steady operation and avoid splashing, so as not to burn the guests.

VII. Increase or decrease the number of tables

Specific process:

1. When the service staff communicates with the guests, they actively ask for the number of people to eat. If the number of people to eat is less than or greater than the number of tables, they actively ask for

increase or decrease the tableware.

2. Ask the guest for advice. XX, how many people are there today? Let me help you arrange your table? . You must wear white gloves when adding or subtracting tables, and the tableware you accept is not allowed to be placed in the obvious position that the guests can see. When collecting tableware, the sound should be small, and you should take it gently. (Trays must be used)

3. All chairs are required to be placed one finger away from the wall, with their backs facing the wall and the distance between chairs one finger. Multiple chairs are required to be placed in a straight line. 4. It is not allowed to increase or decrease the number of seats unevenly, and no more than two spare chairs are allowed in the private room.

VIII. Specific process of confirming the menu:

1. Ask the guest whether to order, and order without ordering.

2. confirm the ordered menu to the guest, and stand on the right side of the guest until his upper body leans 15? , language:? Hello, this is the dish you ordered today. Please have a look. ?

3. if the guest has any objection to the menu, adjust the menu for the guest according to the menu, price and customer demand, and consider the collocation of the menu, and there must be no duplication of ingredients, too many dishes of the same category or the same taste. After the adjustment, the order can only be placed with the consent of the guests. 4. When adding or subtracting dishes, pay attention to the phenomenon that the menu must not have repeated ingredients, too many dishes of the same category or the same taste.

9. Ask for drinks

1. Hold the drink list and the drink clip in your right hand, stand on the right side of the host or deputy host with T-step, and deliver the drink list to the guest with both hands. Then stand at the guest's 51CM place, naturally lean forward by 15 degrees, hold the drink clip in your left hand, hold the pen horizontally in your palm and record it in your right hand, and speak with a smile. * *, what drinks do you think we can prepare for you today? This is the wine list. Please have a look. ? When talking directly with guests face to face, you need to keep a distance of 1 meters from them.

2. accurately record the name and quantity of the drinks ordered by the guests on the wine list, and prepare more drinks predictably if the number of guests dining is large.

3. The first copy of the wine list to the cashier's seal is unionpay, and the second copy is the bar production copy. 4. Will the whole table guests may need to order drinks, beverages and other one-time consultation. 5. Double-check the drinks ordered by the guests.

6. When a guest orders a higher-priced drink, point your finger at the price and give the guest a hint. The sound is moderate. 7. Recommended drinks are introduced in the order of medium, low and high.

11. Specific procedures for removing cups and chopsticks sets:

1. When the guests are seated, they can remove cups and chopsticks sets.

2. When withdrawing the cup, stand on the right side of the guest with the tray in hand, starting from the guest's position, and stand sideways, with the lady's feet showing? Ding? In word step, the right foot is in front and the left foot is in the back. Men's feet are naturally shoulder-width apart. When operating, your hands should touch the cup with the smallest area, and avoid touching the guests.

3. When removing the chopstick cover, put your left hand behind you, sideways, hold the upper part of the chopstick cover with your right hand, put the chopstick cover behind the guest, and then put it on your left hand. Pour the chopsticks out of the chopstick cover, hold the chopsticks with your right thumb, forefinger and middle finger, and press the ring finger against the bottom of the chopsticks, so that the two chopsticks are level and placed neatly on the chopstick rack.

4. Stand on the right side of the guest during the operation; Before the first course is served, it is required to open all the mouth cloth and chopsticks sets.

XI. Specific process of towel delivery:

1. Hot towels are served within 2 minutes after the guests are seated.

2. Hold the tray with your left hand, and take out the towels from the towel cabinet with towel clips according to the existing number of people, and put them neatly in the towel tray

, starting from the guest of honor.

3. The towels opened by the guests must be replaced immediately; At other times, it should be changed in time according to the needs of the guests, so that it can be changed with the dirty, not less than 2 times per meal for each guest, and not more than 3 times except in special circumstances. Use tweezers when removing dirty towels, and do not hold towels directly by hand. When changing towels, use different tweezers for dirty towels and clean towels.

4. according to the special requirements of the guests, provide ice towels (cooling with ice cubes) or towels at room temperature. When the towel is heated, show the guest

and help him shake it to avoid scalding (control it properly during meals and try to avoid overheating). 5. Ensure that the towel is clean, tidy, moderate in temperature, neat and beautiful without peculiar smell, and strictly disinfected.

XII. Specific process of serving cold dishes:

Serve dishes with left hand tray and right hand in the left and right hands of the deputy host, and announce the names of dishes. Pay attention to the collocation of meat and vegetables, colors and utensils.

XIII. Hot dishes

Call the dish delivery department to report the room number, number and name. The example language is:? Hello, 888. Hot dishes for five people. ?

14. Pour the wine

1. Show the wine:

(1) When showing a single bottle of wine, hold the bottom of the bottle with your left hand, stick the bottle on your forearm at a 45 degree angle, and hold the 1/3

upper part of the wine box with your right hand (bottle bottleneck), and lean forward at 15 degrees to show it to the guests. XX, this is the XX wine you ordered. Can you open it now?

(2) when displaying multiple bottles: put the drinks in the order of low outside and high inside, with the trademark facing the guests, neatly put them in the tray, hold the

tray with your left hand, and stand on the right side of the owner, gesturing with your right hand and five fingers together, pointing at the drinks and showing them to the guests.

(3) Before showing it to the guests, carefully check whether the bottle is damaged and whether the opening of the bottle is in good condition. If it is found that the bottle is broken or broken, it should be coordinated and replaced with the wine bar as appropriate; Check whether there are anti-counterfeiting signs. 2. Open the bottle:

(1) Open the wine with a proper bottle opener in front of the guests.

(2) When opening champagne, sparkling wine and beer, avoid pointing the opening at the guests to prevent the bubbles of wine from spraying on the guests. (3) when opening a bottle, try to reduce the shaking of the bottle, and use wine and champagne after pulling out the cork? Smell the cork? To sniff out the quality of

wine. After opening the cork, wipe the bottle mouth with a clean napkin to avoid bringing dust from the bottle mouth into the wine. Pay attention to keeping the cork of red wine until the meal is over, so as to be convenient for packing. 3. Pour the drinks:

Pour the drinks clockwise according to the order of the guest and the host. If the guests sit together, it should be done according to the principle of first importance and then general. Before pouring wine, ask the guest first: XX, what wine can I pour for you? Can you pour these? Pour slowly when pouring, and let the guests decide how much to pour.

remarks: the liquor is 8 minutes full; Beer is 8 points for wine and 2 points for foam; Dry white 1/3; 3-5ml of red wine, 81% of white wine separator and 51% of red wine separator. (When pouring wine, ask the guests how much they need to pour, and pour according to the needs of the guests.) When preparing drinks, follow the rules: one bottle of white wine for 4 people, one bottle of red wine for 3 people, and one bottle of beer for 1 people.

XV. Specific process of serving:

The order of serving a single dish is: Check the menu? Check the tableware? Check the dishes? Serve.

the order of serving the whole table is: fruit before meals? Cold dishes? Open soup? Hot dishes (meat, poultry, whole fish, vegetables)? Dessert? Staple food (need to consult guests)? Fruit after dinner.

1. After receiving the menu, the waiter should make preparations before meals. Examples: soup bowls, hand washing cups, knives for sharing meals, seasonings, consumables, a set of tools, sanitary environment, etc.

2. When you see the dishes spread to your room, you should quickly meet and check whether the dishes are consistent with the guests' orders, make a list before serving, and indicate the time when the first cold dish and hot dish are served, and then wipe the edge of the dish with the edge paper. (should check: whether it is the food in this room; Whether the quantity and quantity are consistent; Color; Whether the hygiene is qualified; Whether the vessel is damaged; Temperature; Wipe the edge of the disk).

3. Put the dishes on the turntable from the right side of the assistant host, below the guest's shoulder. Don't make too much noise. Push them forward gently. The edge of the dish plate is 2CM away from the turntable, and the fingers of the right hand are together, that is, the thumb is raised. Turn the turntable clockwise three times to transfer the dishes to the middle between the guest seat and the host seat. Then take two steps back (right back and left back against your right foot). Put your five fingers together at 45 degrees to the ground, take the elbow joint as the axis, point to the target, and the arm and forearm are at 91 degrees. The voice is moderate, the pronunciation is clear, and you sign for the name of the dish. Brine tribute goose, please taste it! )

4. When serving dishes: follow the four principles: guest first, host first, female first, young first, main first, and general first, and ensure that each dish is just a utensil, and there is no cross talk between them.

6. Adjust the color of the whole table, the reasonable collocation of cold and hot dishes, vegetarian dishes and utensils, and arrange the dishes at any time.