For the vip guests in the restaurant, everything must be prepared to meet the VIP requirements. The following is the vip reception flow of the restaurant I arranged for you for your reference.
The vip reception process in the restaurant is as follows
1. The waiter on duty requires
1 foreman or supervisor and 2 waiters
gfd's clothes are neat, gfd meets the requirements, and he is full of energy
He has excellent work skills and service skills, comprehensive knowledge of dishes and drinks, clear speech and manners, and is polite. And have strong adaptability.
Before meals, you should be familiar with the guest's situation and know about the guest's situation, such as identity, surname, eating habits, life taboos and special requirements.
You should also be familiar with the menu, know the taste, raw materials and basic preparation methods of each dish, and be able to introduce it in a timely manner. The service of special dishes
requires skillful, natural and generous service.
2: preparation before meals
1: environmental inspection of the hall before meals
1) bright lights, no broken light bulbs, clean and transparent lamps
2) normal operation of the air conditioner, moderate heat and cold, keeping the air in the hall fresh
3) neat and clean walls, dust-free, wallpaper free of damage and dirt, and grease
4). Tables and chairs shall be placed in order, with reasonable layout, and the workbench shall be placed in order
5) The floor shall be free of scraps of paper, sundries and oil stains without water, and kept clean, and the bathroom floor shall be clean and free of peculiar smell
6) The tablecloth of the dining table shall be free of damage, the tableware shall be in good condition and free of oil stains, and the table shall be placed in a standardized way, and the turntable shall be transparent and free of oil stains and fingerprints, and whether the main position is prominent
7) Whether the wine cart is clean and intact.
9) The sound system is operating normally, the background music volume is moderate, the TV is operating normally, and the volume is moderate.
11) The green plants in the flowers and plants hall have no dead leaves and yellow leaves, and the flowers are kept fresh.
11) The toilet is clean and free of stains and water marks, all kinds of articles are bright, free of dirt and water marks, the paper basket is neat, and the hand sanitizer is 8 minutes full. < p Put it in place
13 Newsstand to check whether the newspaper is the newspaper of the day, and it is in good condition
2: Preparation of pre-meal utensils
1) Towels and towels are prepared in the towel cabinet in advance, and the towel holder is kept clean and free of oil stains according to the season
2) Boiling water must be done in advance when boiling water
3) The tray is clean and tidy, free of stains and oil stains. 4
4) utensils preparation A: according to the dishes, prepare seasonings, set the saucers for each person, and have a hand-washing cup with flowers and lemon slices
b: according to the food service, prepare all kinds of tableware (such as fen Geng, spoon, porcelain Geng, knife and fork, etc.)
c: prepare service utensils such as (lighter, lemon slice, etc.). Teacups, saucers and elegant pots with handles
e: Prepare a certain number of tableware and oral cloths, and fold a certain number of abalone flowers
5) Prepare all kinds of disposable paper towels and put them in place according to regulations
3: In-meal service
1: Welcome guests. A: Arrange a supervisor or foreman to stand at the elevator door and greet guests with the floor manager, with courtesy and enthusiasm.
b: take the goods from the guests at the first time and put them in place, and hang the clothes and hats of the guests as required.
c: immediately serve towels for the guests from the guest of honor, pour welcome tea on the coffee table according to the situation, and serve the fruits from the guest of honor, and put the fruits on the dinner plate and hand them to the guests ...
2: Pull the chair so that the staff at the desk must stand in front of the guest of honor and the host.
3: Ask the host if the drinks are open, including white wine before red wine and soft drinks (if there is foreign wine, ice cubes and soda water must be prepared in advance in case the guests need it
), and cooperate closely with the bar to finish pouring drinks in the first time to ensure the supply.
4: After all the preparations are made, the waiter will serve hot tea and hot towels on the table in time, and invite the guests to take their seats. If a guest
makes a toast before the table, the waiter at the desk must stop his work, stand up and serve, and keep quiet. (The restaurant supervisor
notices the serving in advance according to the opening situation, so as to grasp the serving speed.). Cold dishes, large dishes, seafood and other hot dishes should be served with seasoning or hand-washing cups before serving.
dishes with soup should be served with porcelain spoons, and stewed dishes should be served with bottom plates. All dishes must be named after serving.
6: Matters needing attention during the dinner A. Lighting service is provided during the dinner. B, when the guest got up to propose a toast, the desk attendant should pull the chair in time. C, when serving, grasp the serving speed, and
arrange the dishes served in front before serving. D, introduce the special dishes appropriately (mainly introduce the taste, raw materials or
characteristics of the production), and remind the guests that some dishes are hot or hot. E, at least two towels should be served, the first one should be served after the guests are seated, and the second one should be replaced in time before the fruit is served (towel replacement method: put the towel tray (with towels) in place,
put another towel clip into the tray when skimming the dirty towel, and then use the towel clip to clean the towel and give it to the guests). Always keep someone
in the hall during the service, and can't appear? Vacuum? Pay attention to the cleaning of rest areas and bathrooms. F, always pay attention to help the host and the guest divide the dishes during the meal.
G, coordination with the backstage: the head waiter of the restaurant will timely convey the dining situation of the guests to the chef, and ensure that the front and backstage are properly connected and the steps are
consistent during the serving process. H, pour wine, change butterflies and. I. Prepare hot rice in time for meals
7. Ask for suggestions for meals. When vegetables are served, the supervisor asks the host whether he is satisfied with the quality and service of the dishes, and asks the guests whether they need to add dishes and what staple food they need. Ask the guests for advice and reserve fruit bowls and tea. Before serving fruit, take away all unused plates and leave juice cups. Give each guest
a clean bone plate and fruit fork, and finally serve tea or fruit after dinner (to show the beginning and the end).
8. Before checking out, the guests should check the bill in advance and take it into the restaurant in advance. If the guests propose to send the guests first and then check out the money, they should ask the floor manager or salesperson. Never insist on checking out in front of many guests.
9. After seeing the guests off for dinner, the guests should pull the chair in time when they leave their seats, deliver the guests' clothes, and the main guests will help them get dressed and take things. The attendant on duty first
checks whether there are any left-over objects in the restaurant to remind the guests to take their belongings with them, and take out their clothes and hats to serve the guests. The supervisor should inform the guests in advance to prepare for the elevator, open the door of the private room in time, and the floor manager and the attendant will take them to the hotel gate, say goodbye with a smile, and welcome the guests to
light supervision again.
11. The waiter can only close the table after all the guests have left, arrange the tableware and make preparations for the next meal. The supervisor should fill in the guest history file in time according to the guests' dining situation, record it and make a summary of the reception.
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