Hot pot restaurant management system
First, the service process (polite expressions smile service runs through the whole process)
Invite guests to the table, send napkins, tea sets, take off the mouth cloth, put chopsticks on the tableware, and order appetizers or cold dishes.
Ignite the fire at the bottom of the pot alone
Condiment service, wine service, serving service, dinner service, snacks, fruits, checkout and sending guests to the table.
Reset the stage (rotate the stage)
1, attracting guests
1) equilibrium region
Step 2 sit down
3. Towel delivery service
4. Tea set
5, mop cloth
Step 6 take off the chopstick cover
7. Offer appetizers or cold cuts
8. Order service
1) menu display
2) Observe or ask who gives the order.
3) Introduction (pot bottom, dishes, drinks, snacks)
4) Timely promotion
5) Be familiar with professional knowledge, price, characteristics and seasons of this restaurant.
6) remind the guests of the number of dishes they ordered (and inform the restaurant of the weight of plates, and finally announce the name of the dishes)
9, single (including billing, single, single)
1) indicate the charging time.
2) seal the bill
3) Don't change the wrong order or dish and return the order.
10, bottom of the pot
1 1, ignition
12, condiment service
13, wine service
14, service
Be careful that the dishes are not too close to the pot.
1) dish name
2) accurate station location
3) The posture of the tray should be correct.
4) Pay attention to the orientation of the tableware logo.
5) Introduce the cooking time of dishes.
6) service principle
Eat meat first, then be vegetarian.
B, you are above and below; Meat is on the top, and vegetarian food is on the bottom.
C, meat and vegetable collocation, color collocation and taste collocation
D, gold dishes as far as possible in the host (VIP).
15, dinner service
1) fentang
2) Replace the ashtray and slag tray.
3) Adjust the firepower
4) Add soup
5) foaming
6) take out the empty disk
7) stir the bottom of the pot
8) mesa cleaning
9) Add wine, tea and vegetables.
16, snacks
1) Lean collocation
2) Salty and sweet collocation
3) Hot and cold collocation
17, fruit
18, checkout
1) Count the quantity in front of the guests.
2) Distinguish between authenticity and falsehood
3) The cashier shall not alter it and ask the lobby manager to sign for confirmation.
Fujian 19
1) ask the waiter upstairs to take the guests to the stairs.
2) The lobby requires the waiter to escort the guests to the door.
20. Close the stage
2 1, reset the stage (flip the stage)
Second, matters needing attention
1, the function of program management: busy and orderly, idle and moderate.
2. Planning and coordination
3. Service focus: detail service
4. Service skills: basic skills
5, service consciousness (throughout the whole service process)
6, do empathy, pay attention to the integrity of the work.