1. What

hygiene should be paid attention to in restaurant service: 1. Including floor hygiene, wall hygiene, green plants and garbage can hygiene.

2. Service utensils (including: trays, small clips, crab claws, cup baskets, small tableware baskets and small spoon baskets); 3, table and chair hygiene and table cloth hygiene. 4, furniture cabinet hygiene, window glass hygiene.

5. table setting: pay attention to the use of trays, and the tableware shall be unified and placed uniformly, and the tableware shall be clean without stains or water stains. 6. Posing posture and essentials of taking and placing tableware.

7. Prepare the items needed for dinner: napkins, lunch boxes, disposable gloves, packing bags, etc. 8. It is necessary to know all the dishes sold before the shift and the positions after the dishes specially recommended by the chef.

2. Standing position, welcoming guests 1. Before standing, all the tableware has reached the standard in quantity, quality and cleanliness, so you can stand in a standing position, with your head held high, your eyes looking ahead, smiling, your feet at a V-shape of 45 degrees, your right hand resting on your left hand, and the tiger's mouth intersecting; 2. Greeting: the voice is soft, sweet and loud: good morning before 12:11, good noon from 12: 11 to 14: 11, good afternoon from 14: 11 to 18:11, good evening, and after 18: 11. Happy Festival, welcome, you have worked hard all the way. (Outstanding kindness and enthusiasm) 3. "Do you have a reservation?" If yes, say "Which private room did you book?"

If not, ask, "How many people are there?" . If there is a seat in the queue, he said, "Sorry to have kept you waiting. This way, please."

4. Take the initiative to pick up something: "Please give me your bag or * *" and stop at the stairs or steps. Lanhua points to the steps: "This way, please pay attention to the steps". 5, lead the guests, standing in front of the guest's right (3-5 steps ahead, 1-2 steps on the right), holding the station number statistics book in the left hand, and extending the right hand to the front at an angle of 45 -61 degrees with the body, making the orchid fingers lead the action.

6. If you meet a guest you know, you can address the position (General Manager Wang and General Manager Yu). If you seem to know each other before, you will be called "* * leader". 7, if the army can be called "a head", do not know can consult the guests.

8. In principle, don't address ladies as "Miss". You can address them as "Sister" under 51 or "Aunt" over 51. 3. Pull up your chair and give up your seat. When you come to the private room, the waiter will open the door first and turn on the light. Except for the bright dish, if there is no waiter at the door, he will take the initiative to open the door and stand outside: "A room has arrived. Point to the door with a blue finger; 2. The waiter and the client hold the sides of the chair back with both hands, with the right leg taking the first half step, the thumb on the inside of the chair back and the four fingers on the outside of the chair back, and gently pull out the chair for about 31 cm or a guest's position. When the guest is about to sit down, slowly push it close with his right knee and hands, so as not to touch the guest (the order of pulling the chair comes first, the host or the elderly or the lady and the guest with the child). 3. The client informs the waiter of the customer's surname known among the guests, and treats the guests. 4. Go to the door, "backward door closing method", hold the door handle with a smile in your right hand, pay attention to the guests, and gently close the door; 5. When there is no waiter in the private room, the guest should first pull up the chair and give up his seat according to the above rules and ask, "What kind of tea do you drink? We have tea here.".

6. When you know what kind of tea the guests drink, push out the private room according to the "backward rule", look for the waiter and supervisor outside the private room, tell the tea name and tell the waiter or supervisor where the guests you know are sitting. This colleague needs to take notes to write down his last name.

7. The staff who have received the notification must immediately open tea according to the standard. 8. Before the waiter takes over the guests from the hostess, the hostess should take the initiative to inform the waiter how many people there are. Many people add dining chairs first, then make tea, and add tableware during the guests' tea tasting.

9. If there are fewer people and more seats, the density of chairs and seats can be adjusted appropriately, based on the principle of even symmetry, convenient serving and convenient access. 11. Take back the extra dining table and put the extra chairs in the following positions: (1) It will not affect the serving and service; (2) It will not affect the dining position of the guests; (3) It will not affect the position of the opening and closing doors; (4) It can be directly taken out of the private room; (5) Each branch will inform the waiter of its fixed position according to the specific situation of its own private room.

11, those in the lobby will be removed which will affect the serving; 12. If you help a guest pick up things and put them down, tell the guest who has been taken over: "Do you think it's okay to put your things here?" Put the seat and inform the waiter. Principles of seating: (1) No influence on dining and service (2), No influence on the whole decoration (3), It is too heavy to put on the glass coffee table (4), Don't block the door of the room (5), and each branch shall inform the waiter of its fixed position according to the specific situation of its own private room.

13. If you have children, you must prepare BABY chairs and children's tableware. The principles for setting the seats of BABY chairs or children's seats are as follows: (1) Avoid serving tables and corridors; (2) Avoid working tables; (3) It is best to set them between two adults; (4) Don't let children get too close to decorative objects that can be touched. If children want to play with our decorations or objects, they should remind children and parents: "Children! Restaurant service standard A well-trained waiter can cooperate well with the tacit understanding of his work, take the initiative to serve, and also abide by the rules, and all kinds of rules form work discipline to achieve satisfactory catering service.

As a code of conduct for the same sex, the service instructions for restaurants are listed as follows: 1. Precautions before meals (1) The clothes of service personnel should always be kept clean and tidy, and they should wear the uniform of the specified size when on duty, and they should also have a set of work clothes or waists to wear when finishing their work, so as to avoid soiling the uniforms. (2) After punching in before going to work, accepting roll call and work assignment, we must first clean the work responsibility area spotlessly, and always maintain the freshness of the restaurant.

(3) Check the tableware, replenish spare items such as condiments, get menus and bills, understand the contents of the menus, listen to the instructions of the superiors, and welcome the start of the service work of the day. Second, the precautions in the meal (1) Observe the reception essentials and stand by for work. When guests arrive, they should politely pull out their chairs and help them sit down.

(2) Pay attention to the seven elements of service: ①.

2. Saving words in school canteens

1. Cherishing food means loving life.

2. Food is life, and knowledge saves the soul.

3. Cherish food and stay away from waste.

4. Be polite and orderly.

5. Diet is culture, so please start with window civilization.

6. weeding is not only a poem, but also requires action.

7, heaven and earth "grain" heart, precious food does not corrode

8, who knows that every grain of Chinese food is hard.

9. Think about the source when drinking water, and be frugal when eating. Every grain of Chinese food on the plate is hard work.

11, a porridge and a meal is hard-won, and a wisp of persistent thinking is difficult.

11. Respecting others means respecting yourself, and being convenient to others means being convenient to yourself.

12, what fell was leftovers, and what flowed away was blood and sweat.

13, one minute in the dish, more work in the kitchen.

14, the era of educated youth has passed, please don't "jump the queue" again.

15. Please keep the table clean and give us a clean dining environment.

16, if you don't eat clean, you will get sick, and if you don't eat enough, you will get flies.

17. The school canteen is really big. It depends on everyone to be clean and tidy. Please queue up when you come to buy meals. It's really wrong to rush.

18, even if you are hungry, keep your manners.

19, clean and hygienic, you and I * * * work together.

21. Keep green and beautiful. Please don't use disposable chopsticks for the sake of a better home.

21. Plant trees to create shade without convenient chopsticks.

22. Bring your own tableware to protect the environment.

23, the food is worn through the intestines, and the courtesy is kept in the heart.

24. Give and take, and be like a family.

25. Although the grain of rice is small, don't throw it away, be thrifty and keep a good reputation.

26. Although the grain of rice is small, it is not easy, so don't take hard work seriously.

27. The food in the canteen is delicious, so it is more modest to buy food.

28. Every grain of rice is full of sweat, and I regret it at the expense of food.

29. You and I will read the ancient poem "Hoe Wo", but we should remember the hardships in the dish.

31. Saving glory is praised by everyone; Waste is shameful, and whoever smells it is evil.