What are the Chinese food service etiquette 1, restaurant service personnel instrumentation, grooming, etiquette of the basic requirements
(1) Instrumentation
Working time should be wearing the prescribed uniform. Clothes should be neat and clean, pay attention to keep the cuffs of the clothes, the neckline clean. Clothes should be buttoned buttons should be buttoned, the lining of the clothes must not be exposed, do not pull up the sleeves and roll up the trouser legs. Wear a sign card. Male and female waiters are to dark leather shoes are appropriate, socks color should be slightly darker than the color of shoes.
(2) appearance
Male waiters do not keep big sideburns, the back of the hair can not be long to the collar, no beard, often repair face; female waiters hair can not be long to the shawl. But must wear light makeup, not allowed to wear any jewelry, not allowed to leave long nails, nail polish. No irritating perfume shall be smeared.
(3) grooming
The standing posture of the restaurant service staff should be dignified, upright, reflecting grace and elegance. Sitting posture should be upright, showing the nobility and skillfulness of sitting. Gait should be light and steady. Generally walk on the right, not in the middle, not running, not to steal the road with the guests. Reception of guests, the use of gestures should be standardized and moderate, the conversation gestures should not be too much, the movement should not be too big. Such as for the guests to point out the direction should be correctly used? Straight arm style? when inviting guests to enter. Horizontal swing? etc. At the same time need to pay attention to the use of gestures and facial expressions and body parts to coordinate with, so as not to appear out of hard, to the guests caused misunderstanding.
(4) service personnel in the reception should be enthusiastic and moderate, patient and thoughtful, sensitive to the guests' attitudes, listen to the guests with an open mind, in the event of a calm, calm, expression to be subtle and generous. Self-control should be strong, so that they maintain a good state of mind.
2, the receptionist etiquette
The receptionist includes: guard etiquette service personnel and lead service personnel. Lead desk service personnel before business must understand the store's profile and the day of the booking of the guest situation, do a good job of grooming, instrumentation and spirit of preparation, business before standing in front of the restaurant on both sides of the door or inside, easy to look around the location, waiting to meet the guests.
When the guests arrive, we should warmly welcome them and take the initiative to greet them. In leading the guests, should ask whether the reservation, a few, and then lead the guests to the appropriate seat. This is mainly based on the guest's identity, age and so on to determine. When guests leave after dining, they should politely send off, and give a farewell speech, and see the guests off.
3, desk service staff etiquette
Desk service etiquette mainly includes opening, ordering, pouring wine, food, food distribution, food service etiquette.
Guests are led to the table, to take the initiative to greet, and give the guests a chair to make way for the guests, pass the scarf. When handing the scarf, you can pinch the scarf with both hands and deliver it to the guest, or you can use the stainless steel clip to pick up the scarf and give it to the guest.
Guests such as ordering drinks, drinks should be placed on the right side of the guests, and then open the bottle cap. At the same time need to pay attention to use the right hand to hold the bottle, reveal the trademark, left hand to support the upper end of the bottle, the drink will be poured into the drink cup, should not be poured too full, can not be poured too fast. Pull open the can, do not punch the can mouth to the guests, such as the guests did not order drinks, it must be on the tea, tea cups on a padded tray, gently placed on the table, the tea cup handle to the guests right hand direction.
Guests, such as no pre-determined dishes, desk service staff to stand on the left side of the guest of honor, bowing hands on the menu, please guests to order. When ordering food can be appropriate to the good guests to recommend the restaurant famous dishes. The menu is usually handed to the guest of honor, the female guest or the elderly first. Pointed out the name of the dish should be accurately and quickly memorized on the menu, in duplicate, one to the kitchen desk duty, one to the billing desk to pay the bill.
When the meal is about to start, the waiter on duty should be the guest of honor, the host of the mouth cloth from the water markers out of the hand them around, from the first course, the waiter on duty should be the guests poured the first glass of wine. The order of pouring and categorizing is: male guest of honor, female guest of honor, starting from the left side of the main seat, pouring wine one by one in a clockwise direction, and finally pouring the main seat. When the host, the guest of honor toast, speech, the waiter should stop all activities, stand an appropriate position. When pouring wine, should be poured first spirits, followed by fruit wines, beer, soft drinks.
When the waiter is pouring the wine, serving the food, and distributing the food, his left arm should be equipped with a clean napkin for wiping the drops of wine and drinks, but he should not wipe his own hand. Pouring wine, the general right hand to take the bottle, the left hand to take the cup slowly poured, especially beer, the beginning of the pour to put the bottle into the center of the cup quickly poured, one side of the pour, one side of the bottle slowly moved to the side of the cup, and poured the speed from fast to slow, in order to prevent the beer spilled the foam rise overflowing cups. Beer pouring good general to 7 points of liquid, 2 points of foam as good.
4. Service rules
No noise in the restaurant.
No touching of the head or face with hands or placing them in pockets.
No leaning against the wall or service counter.
Do not turn your back to the customer during service.
No running or slow movement during service.
No sudden turns or pauses in service.
To hold the number of loadable plates in hand.
To know in advance the needs of the customer.
Avoid listening to small talk unless the situation demands it.
Chat with guests only when it does not interfere with service.
Do not use your uniform as a rag, and always keep it clean.
Make sure that the service premises are clean, and avoid cleaning in front of the guests.
Use hot plates for hot meals and cold plates for cold meals.
Do not touch any food with your hands.
There is cutlery in the dining room that needs to be taken away on a plate with a napkin on it.
Avoid the clinking of cutlery.
Avoid piling up too many plates on the serving counter and avoid leaving the restaurant empty-handed in the kitchen.
Do not place anything on the clean tablecloth to avoid staining.
Serve the ladies first, according to age and class, but leave the host or hostess for last.
Greet guests with a friendly smile as they enter the restaurant.
Avoid leaning on the guest while serving.
Try to avoid talking to guests while serving, or if you have to, shift your face to avoid looking directly at the food.
Don't clear the cups and plates immediately after the last guest finishes his meal, unless he asks for it.
Do not touch a guest unless it is unavoidable.
Replace anything that falls on the floor, but bring clean cutlery first, then take away any soiled knives and forks.
Do not give the guest the impression that you serve other guests better than you serve him.
Clear the service counter or table only after the guest has left.
In general all food is to be served from the right except bread, butter, salad dressings and some special dishes.
When guests want to be seated, they must come forward to assist in pulling out chairs.
Used ashtrays must be replaced.
Avoid joking and joking with coworkers in the restaurant.
When serving food, present the dish to the guest first and then ask what kind of side dish the guest wants.
Do not put your fork in the meat.
Make sure that there is no mistake about which sauces and condiments are required for each dish.
Food that needs to be eaten with a twist of the finger must be served immediately in a hand-washing bowl.
Try to memorize the habits and preferences of your regular guests.
Stay calm.
Receive guests politely, calling them by their last name if possible.
Maintain good appearance and tactfulness.
Study and familiarize yourself with the menu.
All drinks are served from the right.
Keep a can opener, lighter and ballpoint pen in your pocket at all times.
Clear all unnecessary dinnerware, but replenish if needed.
Make sure all glassware and ceramic ware is not chipped.
Prepare condiments for side dishes without waiting for guests to ask for them.
Fill the wine glasses (red wine half full, white wine 3/4 full).
Serve bread and butter.
Ask guests if they are satisfied.
Do not send the bill without the guest's consent.
No smoking in the work area.
No eating, drinking, chewing gum or betel nut in the workplace.
No looking in the mirror, or combing hair, or applying makeup in the workplace.
No yawning in front of guests; use a handkerchief or face towel when you can't help sneezing or coughing, and wash your hands immediately afterwards.
No indecent behavior in the workplace; no crossing of arms over the chest or scratching.
No counting tips or looking at watches in front of guests.
Guests sometimes want to learn about food and beverage from you, but do not want to be corrected by you.
No arguing with guests, or criticizing them, or forcing a sales pitch.
Children must be treated with patience; they must not be complained about or ignored.
If a child is disturbing a guest at another table, notify the supervisor so that he can ask the child's parents to counsel them.
Spilled food and drinks should be cleaned up immediately.
Table mannersTalking while eating is an impolite and unhygienic habit, and children should be made aware of this and gradually develop good habits. Talking while eating makes it easy to choke on physical objects into the windpipe or to get bones or the like stuck, causing safety problems; in addition, talking loudly in a group setting affects others and is also impolite.
For these reasons, we ask our children not to talk during meals. If a child has something to say that he or she can't help but talk about, the occasional soft conversation should be allowed. Each session is a time for us to educate, but of course each session should be clearly defined, and it is a matter of routine to have requirements but to be careful to differentiate between them.
The human pharynx is the food and air *** with the channel, the trachea in the front, the esophagus in the back, the gas and food in their own way, in an orderly manner, which is attributable to the epiglottis cartilage. The epiglottis cartilage is like a railroad switch. When people swallow food, the larynx rises, and the epiglottis tilts back to cover the laryngeal door, allowing food to enter the esophagus smoothly.
After the swallowing action is completed, the epiglottis cartilage returns to an upright position for breathing. If you talk and laugh during the meal, you will make the action of the epiglottis cartilage inappropriate, resulting in food? Choking Into the esophagus of the accident occurred, because people's right bronchus is generally short and thick, the left bronchus is thin and long, so the esophagus will fall into the right bronchus, in serious cases can suffer from aspiration pneumonia.
And now some health care experts believe that: eat a lunch with about 30 minutes is appropriate, in this time to eat while talking, can be made to eat together with the exchange of feelings, lifting the worry, so that the stomach can normally digest food. The reason is: a pleasant mood can not only enhance the appetite, but also excites the central nervous system, thus promoting the secretion of digestive juices, so that the stomach and intestines are in the best digestive state.
Hotel food service etiquette hotel food service staff is very much in need of etiquette. In real life, we often see some people's external and overall performance is not very good, or even very bad, this is the problem of etiquette and demeanor. Such as people are not neatly dressed, depressed; some people sit without sitting, standing without standing; some people open their mouths is foul language, profanity, a smoking on the ground popping soot, when things are fussing, noisy, without regard for the interference of others? All these phenomena are not the performance of etiquette and manners.
Hotel food service personnel should pay attention to their instrumentation. Love of beauty, all people have, seek the beauty of instrumentation and grooming, and is not? Stinking beauty? , but a civilized etiquette. Neat, novel, beautiful, generous image both in line with the people's aesthetic, but also to adapt to the needs of communication, but also reflects the respect for others and society. Those who wear suits, ties askew, spitting, shouting, gesturing ugly habits, is the lack of culture and upbringing embodied, but also disrespect for themselves and others. Dressing must take into account the specific time, occasion and purpose, which also naturally includes the object of interaction, can never be one-sided? Follow the feeling to go?
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