It is very simple, pay attention to their appearance, participate in each training, and to effectively implement the training content, the use of polite language, timely discovery of the needs of customers in the meal, to do active service, the main thing is to pay attention to the details of the meal service, such as replacing the bone dish and cigarette holder, meal distribution, pouring wine, in accordance with the operating specifications to do a good job of every thing, to do everything, to be responsive to the request to remember that since the waiter, to serve the responsibility, all your business skills are for the service, such as doing sanitation and cleaning, the purpose is still to have a comfortable dining environment for guests! Waiter, to serve as their own responsibility, you have all the business skills are for the service, such as doing health cleaning, the purpose is still to allow guests to have a comfortable dining environment!

Chapter 1 floor service process specification

1-1 Dining service one day workflow specification

One, the preparatory work before the service

Second, the catering process of the service work

Third, the catering service after the end of the cleanup work

Fourth, check, clean, polish service utensils

1-2 Table setting and organizing process specification

I. Tablecloth laying

II. Seat arrangement

III. Tableware arrangement

IV. Other spares arrangement

1-3 Reception service process specification

I, Welcome service

Second, lead the guest to be seated

1-4 Ordering service flow specification

One, present the menu

Two, explain the menu to the guest

Three, ordering the essentials of the work

Four, ordering the work

Five, record the order

1-5 Serving Service Flow Specification

1-3 Reception Service Flow Specification

I. -5 serving service process specification

I. Preparation before serving

II. Serving and dining service etiquette

III. Serving order

IV. Serving time

V. Serving methods

VI. Serving methods for special dishes

1

I. Operating Procedures of Liquor Service

II. Specifications of Liquor Service Procedures for Cocktail Party

III. Specifications of Liquor Service Procedures for Chinese Banquet

IV. Specifications of Liquor Service Procedures for Western Banquet

V. Specifications of Liquor Service Procedures for Cold Banquet

VI. Specifications of Liquor Service Procedures for Cocktail Party

1 -8 Other table service flow specification

I. Serving dry rice and thin rice

II. Replacing bone plate

III. Adding dry rice and thin rice

IV. Cigarettes service

V. Replacing ashtray service

VI.

Eight, remove the plate service

Nine, sweets and fruit service

Ten, the guest table cleaning

Eleven, packing service

1-9 Delivery Service Procedure Specification

One, food delivery service

Second, delivery service

Three, the hotel room room meals delivery service Service

1-10 Checkout service process specification

I. Floor attendant checkout service

II. Cashier cashier service process specification

1-11 Banquet service process specification

I. Chinese banquet service process specification

II, Western banquet service process specification

1-12 Group meal service process specification

One, group meal breakfast service program

Two, group meal lunch, dinner service program

1-13 Service common problems handling process specification

One, drunkenness Customers

Second, the reception of disabled people

Third, aa service

Fourth, the customer dining in a hurry

Fifth, the customer asked the waiter to accompany the wine

Sixth, the customer has to talk about important things

Seventh, the customer damage to the tableware events

Higher, the dining children are noisy

Ninth, the customer fell in the dining room

Ten, the customer asked to cancel the dishes that have been waiting for a long time but did not serve

Eleven, the restaurant is full

Twelve, the customer ordered a dish that is not on the menu

Thirteen, a sudden blackout

Fourteen, the dishes, soups spilled on the customer

Fifteen, found that the customer has not paid the bill to leave the restaurant

1 -14 Emergency Matters Handling Process Specification

I. Handling of theft and robbery

II. Handling of accidental injuries

III. Handling of fire problems

Related Links0 1: Floor service duties of each position

Related Linkso 2: Food and Beverage Service Procedure Time Requirement Table< /p>

Related Links0 3: Basic requirements for standardization and artistry of service language

Chapter 2 Kitchen Service Process Specification

2-1 Kitchen Cleaning Process Specification

I. Kitchen Cleaning and Hygiene Standards

II. Kitchen Equipment Cleaning Points

III. Disposal

Attachment 1: Kitchen hygiene operation procedures and standards

Attachment 2: Processing room cleaning procedures and standards

Attachment 3: Pasta room cleaning procedures and standards

Attachment 4: Cold dish room cleaning procedures and standards

2-2 Food Preparation Process Specification

A. Preparation Workflow Specifications

1.

II. Food Cooking Process Specification

Related Link 04: Safety Instructions for Kitchen Employees

Related Link 05: Hygiene Instructions for Kitchen Employees

Chapter 3 Logistics Service Process Specification

3-1 Food Ingredients Procurement and Acceptance Service Process Specification

I. Procurement Service Process Standardized

II. Food Acceptance

Related Link 06: Key Points for Purchasing and Selecting Various Food Ingredients

3-2 Standardized Process of Food Ingredients Storage and Issuance

I. Requirements for the Food Storage Process

II. Standardized Process for Dry Storage of Ingredients

III. Standardized Process for Freezing of Ingredients

V. Food distribution process

Related link 07: Storage of various types of food ingredients

3-3 Tableware washing and wiping service process specification

One, tableware washing

Two, tableware wiping service process specification

Three, wiping glassware process specification

One, tableware washing

Two, tableware wiping service process specification

Three, wiping Glassware Process Specification

Related Link 08: Classification of Commonly Used Utensils

3-4 Cloth Towel Use and Custody Service Process Specification

I. Cloth Towel Use Procedures

II. Preparation of Small Towels

III.