Chinese food service process and standard

process (1): welcome seat

standard: 1. Meet the station standard, tremble at the stairs and elevator entrance, smile and use honorific words.

2. When guests enter the restaurant, the greeter should politely greet the guests with "Welcome" and ask about the number of reservations.

3. To lead the guests to the reserved box or designated area, the waiter should immediately open the door, turn on the headlights to greet the guests, and come forward to help the guests to pull up their seats, arrange their luggage (BB chair should be raised immediately if there are children), and inform the attendant of the number of guests.

process (2): waiting service: serving towels, tea, towels and chopstick sets

Standard: 1. Sending hot towels from the guest's left hand side with a polite greeting: "Hello, please use hot towels".

2. Serve tea (the first cup of polite tea). Pour tea from the guest's right hand side. The tea cannot be filled (seven minutes full).

3. The towel and chopstick sleeve can be dropped in one step. The right hand grasps the two corners of the towel and shakes it behind the guest (not too loud). After opening it, press one corner under the plate. When dropping the chopstick sleeve, the right hand closes the chopstick sleeve, and the two ends of the chopstick sleeve face towards itself.

4. Take away the extra seats.

process (3): order side dishes, sauce, order, place an order, and place an order

standard: 1. When the guest reads the menu, stand on the guest's left side and lean forward slightly, so that the guest has enough time to choose the food, but listen attentively to the customer and don't look around, so as to order at any time, and can't put the menu on the dining table to fill it out.

2. When the guests ask about the recipe of the dishes, they must answer patiently, guide the guests to choose dishes and promote special dishes.

3. After writing the bill, you must repeat it directly in front of the guests.

4. If the dishes selected by the guests are missing or sold out, they should inform the guests as soon as possible and introduce similar dishes to them.

5. Before serving, you can sell small dishes (such as special pickled radish) to the guests.

6. Fill in the menu quickly, correctly and neatly, indicating the table number, the number of customers, the full name of the dish, the weight, the price, the time and the number of people to fill in, and indicating the special requirements of the guests.

7. Cold dishes, sweets and open files should be filled in separately, and each order should be in triplicate.

8. Serving should follow the serving procedure. When serving a dish, please announce the name of the dish first, and a hand indicates "Please enjoy your meal".

9. Divide the dishes outside the table, and withdraw from the right to the right (the dishes with shells should be put on the washbasin).

11, after the staple food, dessert, fruit should be replaced with clean bone plate knife and fork, towel.

process (4): ask for drinks, take drinks and pour wine water

standard: 1. After the foreman orders, the waiter should ask for drinks, and the waiter will change the corresponding glasses according to the drinks. According to all the requirements of pouring wine, the guests should be the first, the women should be the second, and the men should not be left and right when standing on the right hand of the guests. The pouring order is wine ... wine ... drinks (such as guests)

2. criteria for pouring wine: when pouring beer, it is 8 minutes full. When pouring beer, it should be poured along the glass wall to ensure that the foam does not overflow. It is appropriate to pour 1 liquid ounces for foreign wine, 1.2 for red wine and 1.3 for white wine glass.

3. If you open canned alcoholic drinks, you should pull the button behind the guests to prevent the drinks from spilling on them.

Process (5): Dinner service

Standard: 1. Add drinks. When guests drink a variety of drinks, be sure to remember the drinks they drink.

2. Empty dishes and rice bowls, and ask the guests whether to add soup or rice.

3. Change the ashtray frequently (no more than 2 cigarette butts). Put a clean ashtray on the dirty one with a tray, and bring it up with the dirty one to avoid the dirty ash flying around, and then put the clean one on the table.

4. After placing an order, you should always pay attention to the serving situation, and if you have any questions, you should report to your superiors.

5. Ying Qin changed bone plates, towels and ashtray.

6. The waiter will have a short conversation with the guests at an appropriate time, so as to establish a good relationship with the guests, such as asking about the dishes or service suggestions.

7. The waiter must keep an eye on all sides and listen to all directions, always pay attention to the manner of every guest at the table and judge what the guests need, and provide the services they need as soon as possible before the guests open their mouths.

8. When the staple food is served, you should ask the guests if they can serve dessert, fruit, etc. If there are sweets, you should take away the tableware first, then send a new set of bone plates and forks, and serve a cup of hot tea, and put the tea on the table.

process (6): returning drinks, leaving wine list, cashier, checking, checkout, and seeing off guests

standard: 1. When the guests signal to check out, the waiter should respond politely to the guests.

2. first, inform the cashier of the number and number of people, and report the bill at the bar, so that the cashier can make a bill.

3. Show the bill to the guest and gently point it with your finger. If the guest asks, report the amount clearly and correctly, and wait patiently and politely for the guest to count the money to pay the bill.

4. If you need to find the balance after collection, please ask the guest to wait a moment, hand in the bill and the amount to the cashier, count the balance in person, and return it to the guest with the recycling silver clip.

5. After finding the money, say to the guest, "Thank you, I hope you will come next time", pull the chair to help the guest pick up the luggage, pull the door for the guest, see the guest off to the door or elevator, and say to the guest, "Thank you, I hope you will come next time".

process (7): clear the table

standard: 1. after the guests leave, the waiter should turn off the headlights, exhaust, TV, etc., and immediately clean the countertop, first set the chairs, then collect towels, mats, glassware, teacups and tableware, and then collect other utensils and tea pots.

2. Replace the tablecloth.

3. Return to the original position.