Adequate meal preparation is a good restaurant service, efficient and smooth operation of the restaurant is an important guarantee of work, meal preparation can not only lay a good foundation for the waiter's subsequent service work, but also a good share of the waiter's service in the meal in the process of the pressure.

So, the restaurant waiter to do a good job of meal preparation, restaurant foreman, front office ministers and other managers should do a good job of meal preparation check - all staff should be in the restaurant to meet the first guests before the arrival of the restaurant to do a good job of meal preparation.

Pre-meal preparation work contains a lot of details, and these details in the busy process of meal preparation, and it is easy to be ignored, whether it is the restaurant's environmental hygiene, table organization, spare tableware, or restaurant lighting, temperature, etc., each meal preparation details, will affect the quality of the level of restaurant services, and will be the restaurant's efficient and smooth operation of a direct impact. The

So, the restaurant waiter in the meal preparation work, not only in strict accordance with the relevant procedures to implement the work standards, but also in the daily work, and constantly find the details of the meal preparation work, and meticulously do a good job of them.

Extended information:

Dining equipment and facilities preparation

1, dining tableware preparation

In accordance with the requirements set out in the table, that is, according to the number of bits of each table calculated to set out the bone dish, small bowls, chopsticks, teacups, ashtrays, Toothpick tube, hot pot restaurant should be prepared seasoned salt, vinegar pot, monosodium glutamate, etc..

In principle, chopsticks with store sign, store logo side up, tableware with store logo to be unified towards the guests, chopsticks placed at a distance of one finger from the bone saucer, toothpick tube, vinegar pots and other condiments placed in the upper right corner of the dining table, the glass can only be inverted in the clean tablecloths or cushions to keep the cups of the health of the products, and at the same time in the beginning of the business, all the cups to put it over, or else give the impression that the restaurant is still not ready! Good impression, set up the table must be checked once all the tableware whether to do clean, complete, and in accordance with the standard arrangement.

2, ready to eat counter

The ready to eat on the cabinet to prepare a teapot, kettle, soy sauce, vinegar bottles, teapot to put the right amount of tea and water, the color of the bubble open. Ensure that the warming kettle has more than 90 degrees of boiling water, the appearance of the warming kettle is clean without water droplets. Soy sauce and vinegar bottles are sufficient and free of odor. Tray according to the standard number of equipped with clean, no water stains, oil stains.

3, ready to eat cabinet items

Cabinet tableware is sufficient, complete, such as bone dishes, wing bowls, porcelain spoons, chopsticks, teacups, saucers, glassware, etc., jurisdiction of the service area whether to prepare spit buckets, garbage cans (garbage cans set of bags), etc..

Whether the service supplies such as mouth cloths, rags, spray cans, grease pens, bottle starters, lighters, and order menus are complete, and whether the facilities and equipment such as electrical appliances can work properly. Ensure that the number of towels is sufficient and the temperature is suitable. Towels are free of debris, hair, etc. Check whether the table setting in the area is neat and tidy, and whether the tableware specified in the loose table is in a straight line.

The adequacy of the preparation of tableware directly affects the overall service. General work cabinet tableware should be prepared to the area under the jurisdiction of 3 to 4 times. General storage rules are:

Working counter surface: mop tray, menu, small towel;

The first layer: chopsticks, chopsticks rack, napkins, napkin buckle;

The second layer: tea cups, small bowls, spoons root, ashtrays;

The third layer: bone plate

And white wine glasses, beer glasses, wine glasses, etc. in each area of the designated location can be placed, rice bowls, etc. directly on the rice bowls. directly placed in the rice playing place.