● Be an assistant to the manager of western food, and finish the tasks assigned by the superior in quality, quantity and time.

● Play an exemplary role, be strict with yourself, strictly supervise and train subordinates, and conscientiously implement various rules and regulations, service standards and operating procedures. Complete all services with good quality and quantity.

● Carefully organize the restaurant staff to carry out business training, improve their service skills and business level, be familiar with the menu and wine brands, memorize the varieties served every day, and understand the reception of VIP guests on that day.

● Grasp the staff's discipline and service attitude, and understand the staff's thoughts, emotions, operation techniques and ideological style.

● Hold pre-shift and post-shift meetings, implement the daily work plan and keep the restaurant clean and tidy.

● check the setting of the dining table and the positioning of the chairs before the meal, and check whether the meals in the cabinet are available after the meal.

● Check the electric switch, air conditioning switch and sound condition of the restaurant, and do a good job of safety and power saving.

● Be responsible for the storage and management of floor tableware, sauces and supplies, and collect and feed back all kinds of product quality information every day.

western food service process:

1. accepting guests' reservation

2. preparation before business

3. guiding guests and arranging seats

4. delivering menu

5. spreading mouth cloth

6. supplying ice water

7. accepting orders and serving drinks or drinks before meals

. Serving wine

12. Picking dishes

13. Serving dishes

14. Serving guests during meals

15. Cleaning the table

16. Receiving orders and serving snacks, drinks or wine after meals

17. Serving guests before leaving and seeing them off

18. Checking out guests

19. Re-checking out. Finishing after business

Western food service process classification: Western food complex

1. Greeting guests: l Restaurant telephone reservation:

a) The phone should not ring more than three times

b) The first line of answering the phone says hello in English: "Good evening, this is the' XXX', May I help you?"

c) If the other party doesn't respond, say hello in Chinese: "Hello, can I help you?"

d) When accepting a reservation, you must register the guest's name, number of people, dining time, room number and other special requirements. L Guests should come to the restaurant.

The usher should come forward with a smile and say hello:

"Good evening welcome to the' XXX', Have you made reservation?" "Good evening, do you have a reservation for

?"

a) if the guest has made a reservation, the usher should warmly guide the guest to his seat.

b) if the guest has no reservation, the usher should politely guide the guest to the appropriate table.

2. Seating:

a) After asking about the number of guests to eat, politely bring the guests to the table they are satisfied with. “How many person in your party?” Please

ask how many of you are there? ""This way please ""this way, please. " “How about this table?”

, "How about this table?"

b) When taking a guest, you should walk about 1 meters in front of the guest, and look back from time to time to keep a good grasp of the distance between the guest and yourself. Don't just walk in front of yourself and

leave the guests behind.

c) Before leaving, say to the guest, "Please enjoy." “Enjoy your lunch(dinner),please!”

3. Pull up the chair and give up the seat: When the usher takes the guest to the dining table, the waiter should take the initiative to help pull up the chair and give up the seat for the guest.

a) Stand directly behind the chair back, hold both sides of the chair back with both hands, step back half a step and pull the chair back half a step at the same time. B) make a

gesture of "please" with your right hand to signal the guests to be seated.

c) When the guest is about to sit down, hold the two sides of the back of the chair with both hands, and hold it with the right knee. d) Pull and deliver the chair quickly, quickly and moderately.

Don't use too much force to avoid knocking down the guest.

4. Laying the mat towel

a) Proceed clockwise in the order of ladies first, men first, guests first and hosts first.

b) stand on the guest's right hand and open the napkin. Lift a corner of the napkin with your left hand so that the back of the napkin faces you.

c) Hold the other corner of the napkin with your right thumb and forefinger.

d) Use the backhand laying method, that is, put the napkin on the guest lightly with the right hand in front and the left hand behind, so as to avoid the right hand colliding with the guest's body.

5. lighting candles (dinner):

a) the waiter stepped back half a step, lit the fire, leaned forward to light the candles on the dining table, and immediately put out the fire.

b) be careful that the kindling can't touch the guests.

6. selling pre-dinner drinks: the bartender or head waiter sells drinks to the guests.

7. Pre-meal drink service: the bartender serves pre-meal drinks on the right side of the guest and reports the name of the drinks.

8. Put the bread and butter

a) Place the butter dish about 1.5 cm above the bread dish.

b) prepare a spoon and a fork, and put them at one end of the bread basket, with the spoon handle and fork handle to the right, and prepare all kinds of bread in the bread basket.

c) Serve the bread on the guest's left side. Hold the bread basket in your left hand and lean forward slightly. Send the bread basket to the guest's left front, politely ask the guest to choose

the favorite bread clock, and then hold the rice spoon and fork in your right hand to deliver the bread to the guest's bread dish.

d) Bread service is carried out counterclockwise.

e) The delivery position of the bread basket should be appropriate, not too high or too low.

f) After serving each guest, put the spoon and fork back into the basket. At the same time, take a step back and turn around to serve the next guest. Never

wrap the basket directly over the guest's head. Pick up the spoon and fork when serving another guest.

9. Deliver the menu

a) When the head waiter delivers the menu from the guest's right, he must open the menu to the first page and deliver it to the guest; Introduce the special dishes of the day to the guests.

b) Let the guests think about it for a moment, then go forward and stand on the guest's left to order food for them, and proceed counterclockwise.

c) order for the guests according to the principle of giving priority to the ladies and giving priority to the guests first.

d) thank the guests after ordering and before leaving.

11. Remove the pre-meal drinking cup: if the guest still hasn't finished drinking, he must wait until the guest has finished using it.

11. Send the wine list to introduce the table wine:

a) The bartender sends the wine list from the guest's right and actively promotes red and white wine according to the food ordered by the guest.

b) put a napkin under the bottle and hold the top of the bottle with your right hand.

12. wine service: it is the same as the red and white grape service.

13. Replace and place tableware:

a) Use a round head plate with a folded clean napkin on it, and put the prepared tableware into the napkin.

b) When replacing tableware, one should be removed first, and then one should be placed.

c) When replacing tableware, it is not allowed to put all the tableware that guests want to use on the table at one time, but a set of corresponding tableware should be replaced in time before the next dish

.

14. Serve food

a) Serve food on the guest's right.

b) Serve sauce, lemon, sliced bread, salad juice, pepper, etc. from the guest's left.

c) when serving, repeat the name of the dish ordered by the guest.

d) point the viewing surface or main course of each dish towards the guests.

e) after serving, open the lid of the dish together and ask the guests to enjoy themselves.

15. Patrol the table

a) Add wine: The wine in the glass should not be less than 1/3. If the bottle is empty, show it to the guests and actively promote the wine. Only after the owner's approval can

be empty.

b) add ice water, even if the water in the glass is less than 1/3.

c) Add butter: If the guest is still eating bread and the butter in the butter dish is less than 1/3, it can be added.

d) add bread.

e) replace the ashtray: there should be no more than two cigarette butts in the ashtray or there are many sundries in the ashtray; F) empty the drink cups and promote other drinks.

16. Dish removal:

a) Take place on the guest's right.

b) Wait until all the guests at the whole table have finished the same dish before removing the plates. Don't remove the finished guests' tableware before the guests have finished eating

, which is like urging the unfinished guests.

c) remove the plate clockwise.

17. Ask the guest's opinion: When the food reaches about 1/3, the head waiter should take the initiative to ask the guest's opinion on the quality of food and service.

18. Cleaning the desktop:

a) After the guests finish the main course, they should remove other tableware from the table except the water cup (including the glass with drinks), ashtray, tea bottle and candle holder

. Dishwashing shall be carried out clockwise.

b) Take a dessert plate or a silver dustpan in one hand and a folded clean napkin in the other, and clean the desktop on the left side of the guest counterclockwise.

19. Selling sweets, coffee and tea: Send a dessert list to the guests' right, and sell seasonal fruits, ice cream, cheese, coffee and tea.

21. promoting after-dinner wine: the bartender pushes the after-dinner wine cart to the table to promote after-dinner wine.

21. checkout:

a) prepare the bill.

b) hand in the account folder on the owner's left hand side, and then step back slightly.

c) thank the guests after checking out.

22. seeing the guests off

a) When the guests are about to leave their seats, they should come forward to pull chairs for them in time and escort them to the restaurant door, thanking them for coming.

b) after the guests leave, clean the dining table, check whether there are any items left by the guests at the bottom of the table, and put the dining chairs in order.

c) change the tablecloth and reposition it. Hold the bottom of the bottle with your left hand and stand on the owner's right hand to pass the wine to the owner for appreciation and ask the owner to confirm it. Use the back of the chair, hands

and feet at the same time to gently move the chair forward, so that the guests can just sit down without moving the chair themselves.

western food serving process:

1. western food ordering and serving order

there are four or five categories on the western food menu, which are appetizers, soups, salads, seafood, meat, snacks and so on.

the main course should be decided first. If the main course is fish, the appetizer is meat, which is more varied in taste. In addition to eating a large amount, it is not necessary to prepare a whole meal from the single dish on the menu, as long as the appetizer and the main course are together, and a dessert is enough. You can skip the soup or the appetizer, which is also an ideal combination (but in Italian food, spaghetti is regarded as soup, so in principle, these two dishes are not ordered together).

the formal order of serving the whole meal is:

1) the first dish. The first course of western food is the first course, also known as appetizer. The contents of appetizers are generally divided into cold starter and hot starter, and the common varieties are caviar, foie gras, smoked salmon, chicken tail cup, cream chicken crisp box, baked snail and so on. Because appetizers are appetizers, appetizers generally have a special flavor, with salty and sour tastes, and the quantity is small and the quality is high.

2) soup. Different from Chinese food, the second course of western food is soup. Western-style soups can be roughly divided into clear soups, cream soups, vegetable soups and cold soups. There are oxtail clear soup, various cream soups, seafood soups, American clam soups, Italian vegetable soups, Russian Luo Songtang soups and French baked onion soups. There are few varieties of cold soup, such as German cold soup and Russian cold soup.

3) side dishes. Fish dishes are generally regarded as the third course of western food, also known as side dishes. Species include all kinds of freshwater and seawater fish, shellfish and molluscs. Usually aquatic dishes and eggs, bread and crispy box dishes are called side dishes. Because fish and other dishes are tender and easy to digest, they are placed in front of meat dishes and are called differently from the main course of meat dishes. Western-style fish dishes pay attention to the use of special sauces, including tartar sauce, Dutch sauce, hotel sauce, white cream sauce, archbishop sauce, American sauce and sailor fish sauce.

4) main course. Meat and poultry dishes are the fourth course of western food, also known as the main course. The raw materials of meat dishes are taken from the meat of cows, sheep, pigs, cowboys and other parts, of which beef or steak is the most representative. Steak can be divided into sirloin steak (also called sirloin steak), filet steak, "T" bone steak, thin steak and so on. Its cooking methods are often roasted, fried, grilled and so on. The sauces used in meat dishes mainly include Spanish sauce, concentrated boiled sauce, mushroom sauce and Bainis sauce.

The raw materials of poultry dishes are taken from chickens, ducks and geese, and game such as rabbit meat and venison are usually classified as poultry dishes. Chicken is the most variety of poultry dishes, including pheasant, turkey and bamboo chicken, which can be boiled, fried, roasted and braised. The main sauces are yellow gravy, curry juice and cream juice.

5) vegetable dishes. Vegetable dishes can be arranged after meat dishes or served at the same time with meat dishes, so they can be regarded as a dish or called a side dish. Vegetable dishes are called salads in western food. Salad served with the main course is called raw vegetable salad, which is usually made of lettuce, tomato, cucumber and asparagus. The main sauces of salad are vinegar oil juice, French juice, dried island juice, cheese salad juice and so on.

In addition to vegetables, salads are also made of fish, meat and eggs. Generally, these salads do not add flavor juice, so they can be used as the first dish in the order of eating.

Some vegetables are cooked, such as broccoli, boiled spinach and French fries. Cooked vegetables are usually served on the plate together with the meat dishes of the main course, which is called side dishes.

6) dessert. The dessert of western food is eaten after the main course, which can be regarded as the sixth course. In a real sense, it includes all the food after the main course, such as pudding, pancakes, ice cream, cheese, fruit and so on.

7) coffee and tea. The last course of western food is to serve drinks, coffee or tea. Coffee is usually served with sugar and whipped cream. Tea usually contains fragrant peach slices and sugar.