, service in the service to remember the service attitude to be enthusiastic;

2

, serving the thumb shall not go into the dish;

3

, avoid serving the dish when talking to the dish;

4

, shall not be in the guests in front of the colleague yelling;

5

, in the restaurant Can walk quickly, but not run;

6

, avoid not timely replacement of bone dish, cigarette holder for the guests;

7

, to pull the chair for the guests to make way for the seat;

8

, to pick up and hang up the clothes and hats for the guests;

9

, do not open the work of the guests left and right services;

10

, do not stand in front of the guests to serve the guests;

11

, not to drink in front of the guests;

12

, not to leave the private room or the guests of the station for too long;

13

, not to pick the guests' noses, picking their teeth in front of the guests;

14

, for the When serving guests tableware, such as wine glasses, do not leave handprints;

15

, do not hold the mouth cloth in the armpit;

16

, do not serve broken tableware;

17

, do not use a dirty tray for the guests;

18

, do not rely on the wall to listlessness;

19

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20

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21

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22

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23

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23

, the service may not run or slow action;

24

, not to discuss the guests;

25

, serving dishes should be as far as possible to maintain a serving mouth, do not change at any time;

26

, with the garnish of the dishes: garnish first, on the right side of the dishes;

27

, bone plate replacement side withdrawal, synchronization;

28

, timely pouring for the guests, do not wait for the guests to shout;

29

, the guests touched the spilled wine to be cleaned up in a timely manner;

30

, fall on the carousel of dishes and soup should be cleaned up in a timely manner;

31

, when you receive the menu, check the menu first, the right side of the dishes;

, the dishes with condiments: condiments served first.

The first thing to do is to check if there is any tableware prepared in advance when you receive the menu;

32

Try to remember the names and preferences of frequent guests;

33

Try not to interrupt the guests when you are serving them;

34

When the guests are pouring the wine, the server should have the wine ready to add to it at any time for the guests;

34

When the guests pour the wine, the server should have it ready to be added at any time.

35

, pre-adjusted room temperature;

36

, after serving a little step back to report the name of the dish;

37

, the dish all the way up to notify the guests of the dish is all the way up;

38

, the dish all the way up to ask the guests if they need the main course in a timely manner, so as to avoid the main course on the slow rate;

39

, in case of soup and soup dishes should be timely for the guests to share the soup;

40

, all the food from the right side of the guests;

41

, to avoid collision when the withdrawal of tableware sound;

42

, not in the elderly and children in the dishes;

43

43

40

, not in the right side of the guests;

, not in the right side of the guests.

, can not add soup with boiling water, must be with the designated soup;

44

, dirty dishes can not be placed in a disorderly manner;

45

, the preparation table in the process of the service should be placed in an orderly manner;

46

, can not be too close to the guests;

47

, the customer's call should be Immediately go over;

48

, not to have a contemptuous attitude towards the guests who do not spend much;

49

, not to crosstalk to make excuses to stay and gossip;

50

, not to find excuses to avoid work;

51

, not to waste time in the opening of the table;

52

, the meal in a timely manner for the guests to change the towel;

53

, when serving new dishes pay attention to the dishes transferred to the host and the guest of honor between the first taste;

54

, before serving fruit must be replaced once bone plate;

55

, on raw oysters should be accompanied by a set of knife and fork;

56

, pay attention to the dishes with flowers facing inward (the center of the carousel)

57

, pay attention to the chicken food so that the head is facing the left hand side;

58

, pay attention to the fish when serving the fish belly towards the guests, the head of the fish to the left;

59

, when serving fish to the guests to the bones of the fish;

p>60

, without the consent of the guest before the menu may not be served;

61

, enter the room by knocking on the door, and exit facing the direction of the door to close the door;

62

, the incidental accidents, do not make a fuss, screaming, such as breaking cutlery, etc.;

63

, the pouring of wine before handling the

64

Prepare a clean rag before starting the meal;

65

Don't answer the phone too loudly in the room;

66

When answering the phone, say "hello" and then give your name;

67

Take a look at the phone and see if you can find the right place for you.

67

The placement of the knife and fork should be noted that the fork tip is upward, the knife is inward, and the left fork is right knife;

68

, remember to follow the fruit fork when you serve fruit;

69

The heat of the tea must be kept hot;

70

The raw food must be served with a portion of soya bean sauce and horseradish for the guests, one for each person;

71

, the raw food must be served in the same manner as the raw food.

71

, guests with the wrong tableware can not be reminded;

72

, when serving food must be prompted to avoid spilling soup on the guests;

73

, pouring drinks can not be too full, the bottle mouth do not touch the mouth of the cup, the label is on the top;

74

, on each dish, pay attention to the clear report on the The name of the dish;

75

, open the meal, the guests arrived in the private room TV on. Open the sterilizer when the meal starts, and close the sterilizer after serving the food;

76

, pay attention to the warmth of the service, smile throughout the whole process, rather than the end of the performance of the warmth to come;

77

, in the meal before the start of the meal to prepare a good meal in the use of the tools, do not lack of tools in service;

78

, on the pot food, pay attention to not put the lid of the food When the food, pay attention not to drip the soup on the lid to the guests;

79

, pay attention to timely urging the food, the provisions of the

10~15

minutes did not serve the food to find the director of the report, so that it is for the station depending on the situation urging the food;

80

, raw or carbonara, such as the use of lemon corners, to assist the guests to squeeze the lemon juice on the dishes;

80

, raw or carbonara, such as the use of lemon corners, to assist the guests to put the Lemon juice squeezed onto the dish;

81

, such as there is a continuous table guests, timely follow up the continuous seating joint;

82

, do not use dirty clips clip ice, or for guests to share the use of the meal; to the old fire soup is divided as follows:

A

, display;

B

, remove

86

When the dishes can not be placed, replace the small plate, do not allow stacking;

87

The bill must be used when buying the cashier's clip;

88

Collecting the cash when the guest count;

89

When the guest wants to leave the restaurant, remind the guest to take the belongings;

90

When the guest is to leave the restaurant, remind the guests to bring the p>

90

When there is a child, get on the baby chair in time.