Pre-meal preparation operating procedures

Each employee to check their appearance, ready their work tools, such as: lighters, corkscrews, pens (before the regular meeting).

All spare items should be categorized and neatly arranged according to the designated location.

Clean up the floor and table hygiene, set up the table and position according to the standard.

Prepare guest items, such as boiling water, sauce and vinegar pots, toothpicks, tea, paper towels and so on.

Expanded Information:

Pre-meal checking system

Table setting: tableware is neatly, uniformly and cleanly arranged, with no gaps, and the tablecloth has no holes or stains.

Tables and chairs: chairs are clean and dust-free, cushions are free of stains and grease, tables and chairs are aligned horizontally and vertically or in a patterned shape.

Working table: dining cabinet arrangement, tray requirements placed neatly and uniformly, tableware placed neatly without crooked.

Ground hygiene: no water stains, grease stains, confetti, hair and so on.

Environment: lighting, air-conditioning equipment in good condition, air circulation.

Air-conditioning opening: turn on the air-conditioning half an hour in advance (usually 11:00 am and 17:00 pm).

Greeting service operation system

Welcoming staff:

Guests enter the restaurant, take the initiative to go forward and say: Hello! Welcome! May I ask how many of you?

After the guest replies, ask: Do you have a reservation? If the guest said yes, please ask your name, but do not force the guest to tell you the name.

Lead the guests into the box, tell the box service staff **** there are several guests, is familiar with the guests and inform the service staff of the guest's honorific title and position.

Waiter:

Standing guard: half an hour before the opening of the meal, waiting for the opening of the meal to greet the guests in their assigned positions.

Standing post should pay attention to the posture: both hands naturally hanging down in front of the belly, shoulder flat, chest and stand, not cross, not leaning against the wall or workbench.

Sitting: the waiter should assist the greeter to arrange for the guests to sit, first pull out the seat where the guest is going to sit, so that the guest can be seated.

Find out the guest's last name from the greeter and write it down on the menu.

Be observant, distinguish who is the host, and address the guest by his or her last name throughout the service.

Pre-meal cleaning work system

The ground shall not have grease stains, water stains, confetti, hair, etc., and the shift workers shall make the hygiene clean.

The wall shall not have grease stains, dirt, every shift to clean up, wall charts and wall base to wipe, and remove cobwebs, window sills, windows, have to be wiped and scrubbed clean, do not allow dirt or smoke dust left above.

Preparation of dining table and chairs: to use a clean rag to wipe clean, horizontal block must also be wiped, and check whether the edge of the rough, there is no crack, so as not to hurt the customer's clothes. The cloth used for the dining table should not be torn and dirty.

The bottles of condiments should be wiped, especially around the bottle and the lid, and the bottles of condiments should be filled daily, such as soy sauce and vinegar pots to note that the bottles can not grow moldy flowers.

Tableware must be clean and bright, Chinese food bowls, chopsticks, spoons, plates and disks are not allowed to have water stains on the top of the stains, should be carefully inspected, will be the edge of the rough or curved removed.

The crystal glass jar on the dining table is free of handprints, and the boiling water in the water bottle is changed daily to keep the bottle surface free of dust.