It includes services such as welcoming guests, guiding customers, tea service, presenting menu, in-meal service, checkout service, seeing them off and closing.
Welcome guests
Finish the preparation work half an hour before the meal, and stand in the specified area according to the standard posture. The waitress requires standing posture: head up, chest out, shoulders flat, right hand on left hand, eyes looking straight ahead, smiling, legs V-shaped, male waiter: head up, chest out, abdomen in, shoulders flat, hands behind waist, right hand holding left wrist, legs apart,
Guide the customers
The usher should first confirm whether the guests have made a reservation. If the guests still indicate a reservation, ask the guests to arrange an empty table. If they have made a reservation, confirm and lead them to the table. Keep a certain distance from the guests and pay attention to whether the customers follow; The usher helps the guest gently pull open the dining chair and gently return it before holding the guest to the seat.
tea service
when making tea, pay attention to the temperature of the tea, and ask that the temperature is appropriate, not herbal tea, so as to avoid misunderstanding by the guests; When pouring tea, according to the principle of "guests first, ladies first", serve on the customer's right. The waiter carries the teapot in his left hand, turns the teacup in his right hand, and then pours tea for the guests with his right hand. Tea should be poured for 8 minutes.
Presentation menu
Know the taste of the guests according to the inquiry, and be a good guest adviser. "Sir/madam, would you like a red soup pot or a mandarin duck pot?" Take the initiative to introduce the characteristics of the dishes, especially the fresh duck intestines, the specialty of our restaurant, which has the awareness of selling and guides the guests to consume. Introduce the types, practices and portions of snacks and recommend them to customers; In the process of ordering food, the customer first informs the kitchen of the bottom of the pot.
In-meal service
Put an oil dish according to the number of guests, serve the pan according to the requirements of the guests, light the fire and pour the first glass of wine for the guests; When serving and setting dishes, the dishes should not be overlapped, and customers should be informed.
checkout service
when the guest pays the bill, check the quantity of drinks, take the unused drinks back to the bar for storage, and hand over the menu to the cashier for settlement. The waiter accurately tells the guest the amount of consumption. When paying the bill, the guest should be clear about the collection method. Give it to the guest to check whether the money ticket is correct.
seeing off guests
Help guests leave their seats and pick up their clothes and hats. Remind guests to take their belongings with them to help check. Please walk slowly and welcome to come again next time.
Finishing work
After people leave the table, check again whether there are any items left by the guests and whether there are any cigarette butts on the stage. Immediately clean the desktop, dishes and bottom of the pot and send it back to the kitchen. Put the tableware back into the plastic frame for sorting and cleaning. Clean the dining table, take away the empty wine bottles and beverage cans, clean the desktop, and set the table again according to the standard so as to turn over the table.
expand the information
to prevent eating hot pot from getting angry, you can put more vegetables, not just fish, meat and animal offal, but also eat more vegetables. Vegetables contain a lot of vitamins, which can eliminate greasy, detoxify and remove fire, but don't cook the vegetables for a long time, they will go bad.
Putting some tofu in a proper amount can not only reduce excessive internal heat, but also supplement some trace elements appropriately.
after eating hot pot and drinking a cup of tea, it not only relieves boredom and clears the mouth, but also has the function of clearing fire. Or eat some fruit.