Customer Dining Service Details-Dining Service Skills

As the saying goes? Details determine success or failure? As a service industry, catering service quality is related to customers' satisfaction with restaurants and their future business development. Below, I will share the details of customer dining service for you, hoping to help Aga!

1. If the guest has children, move the baby stool for the guest in time; When ordering, introduce one or two dishes suitable for children to the guests. Sometimes it is more useful to take good care of customers' children than to take good care of customers.

2. Before serving, try to check whether there are foreign objects (such as hair, glass, bugs, flies, etc.) in the dish. Adding one more checkpoint will reduce the possibility of complaints. As far as the restaurant's profit loss is concerned, maybe it can be made up at this level.

3. When serving, clearly and loudly announce the name of the dish and ask customers to enjoy their meal. Doing so can let the guests know clearly what food they are eating. Because not one guest orders all the dishes on a table, the name of the dish can let other guests know and remember the dishes he likes, which will accumulate the next batch of guests for the restaurant.

4. When serving dishes, remind the guests to avoid pouring soup and wine on them.

5. When serving, you should make a menu first, then move it, and then serve it, and consider the serving position of the next dish.

6. The service rule of serving food is to leave the top left and withdraw the right; The rule of pouring drinks is to withdraw from the top right. Both service postures are T-steps.

7. If the dishes sent up are not ordered by the guests or are not served at the right time (such as cold dishes are served before hot dishes), they should be returned to the food delivery department in time for proper handling. It is not wise to find reasons to persuade guests to accept it.

8. After all the dishes are served and ordered, please tell the guests in time. Because waiting for all the dishes to be served before reminding the guests that the dishes have been served will give the customers a period of waiting in vain and make them uncomfortable.

9. No matter when serving food or packing things, try to avoid making noise, and handle things with care.

11, take tableware or drinks with a tray. The use of pallets is a manifestation of standardized service, and the more you use them, the easier your work will be. ;