Why do you want to take the initiative to pull the chair in catering?

This kind of boy is probably cultivated by many women. He knows the girl's mind and will please her. Many girls think that meaningful behavior is just common sense in his view. Really very careful and very gentleman, I think the average girl can't control a good man. However, this is only a small gesture, and it is necessary to judge a person in many ways.

welcome service

a) when guests come to the restaurant, the usher greets them and greets them with a smile;

b) address of regular customers or repeat customers;

c) assist the guests to store their clothes and guide them to their seats in order;

d) the guests who order food and make reservations are guided by the seats arranged in advance;

e) When the table is full, please ask the guests to wait at the door, arrange the rest seats, and inform the guests about the approximate waiting time.

Pre-meal service

a) When the guests arrive at the table, the waiters in the stands are neat and dignified, greet the guests with a smile, and pull up their chairs to give up their seats;

b) The tablecloth, mouth cloth, tableware and tea set on the table are clean and tidy, and the hot (cold) towel disinfection service is provided;

c) after the guests are seated, take the initiative to say hello, hand in the menu with both hands and ask the guests what kind of tea to use;

d) The service of serving and pouring tea is standardized, and the napkin delivery is timely and considerate.

Ordering service

a) The guests order food with enthusiasm, answer questions and actively promote sales;

b) the waiter is familiar with the variety, flavor and price of restaurant dishes;

c) Ask the guest about the order variety, make sure the required drinks and drinks are clear, write the order clearly, and repeat it to the guest;

d) The service is fast, accurate, and the dishes are served. The serving chef should check the quality of the good dishes, and the dishes that do not meet the quality requirements are not allowed to be served.

Serving service

a) The dishes are served sequentially within 15 minutes after the guests order, and all the dishes except dessert and fruit should be served within 45 minutes;

b) inform the guests of the approximate waiting time in advance for the dishes that need to be prepared for longer time;

c) Drinks service uses clean, undamaged trays with textiles in them;

d) The tray is light in posture, without collision, overturning and overflow, serving with both hands, and announcing the name of the dish when serving;

e) Make stir-fried dishes on the spot, and signal the guests to cover them with napkins;

f) After all the dishes and drinks are served, inform the guests, ask if there are any other requirements, and wish the guests a pleasant meal.

Stand service

a) Order the food, signal the guests to have a meal, and pour the first glass of wine for the guests;

b) In the process of dining, observe the needs of the guests in time, replace the bone plate in time, and tidy up the countertop;

c) Guests should smoke, strike a light in time, and replace the ashtray in time, with no more than three cigarette butts in the ashtray;

d) Stand service should be comprehensive and considerate, with accurate and timely serving and dish withdrawal, and thorough and meticulous hospitality service.

After-meal service

a) When guests signal to check out, they should quickly hand in the bill, which should be clear and accurate;

b) The guest pays in person, and if the guest pays the bill, the formalities are complete and thanks are given;

c) The guests stand up and take the initiative to pull the chair to remind them not to forget their personal belongings;

d) When guests have finished eating and have no intention of leaving, they should not clear the table to urge them;

e) When the guests leave, send them off with honorific words.

Ordering service

a) The guests order food, make reservations, take the initiative in reception, have a warm attitude, smile and have a kind language;

b) accurately record the meal time, ordering contents and seating requirements of the guests;

c) repeat the reservation contents such as the guest's name, room number, contact number, number of people to eat, time and special requirements;

d) arrange seats in advance;

e) Call for food or reservation. Answer the phone within 3 rings. Please ask the guest to wait when busy and apologize.