The Characteristics of Specialty Food Service
Specialty food service should be: warm, friendly, courteous, knowledgeable, consistent, communicative, efficient, trusting, prompt, exceeding expectations, and flexible.
Our service tenets are: as long as the guests visit our store we have to give them pleasure; guests come to the store, we must provide guests with the food and drink they want, and we must ensure that the guests are happy to avoid anything that would spoil the pleasure of dining and make people annoyed.
The nine basic principles of food service may seem to refer to different kinds of behavior, but in fact these behaviors make up the service guidelines for entertaining customers; providing service is at the heart of any kind of business, from automotive repair to beauty salons to catering, and the more months of contact with customers, the more important this factor is to the success of the business; dining is a very personalized activity, because it contains an emotional element as well as a rational one, and a high degree of care and concern for the guest is essential to the success of the business; and it's a very personalized activity because it contains an emotional element as well as a rational one. It is also a very personalized activity, because it contains emotional and rational factors, and a high degree of care for the guests to make them feel comfortable, in other words, the special catering service is the distinctive feature of the best places to eat, and the special catering service should make the guests feel that dining out is a pleasure.
Waiters must not only fulfill the requests made by the guests, but they must also anticipate and fulfill the unexpressed requests of the guests.
Specialty food and beverage service should live up to its name, the first impression is crucial: the opportunity to make a good first impression is only once, which has become the mantra of the quality-oriented service industry; in the catering industry, the customer's decision on whether or not to dine here is made within a few minutes of entry into the restaurant, a good waiter will never forget this often quoted and proven maxim.
A restaurant includes greenery, décor, interior furnishings, equipment and staff, and when everything presents a clean and neat appearance, guests' concerns about the parts they can't see, as well as the sanitary conditions of the kitchen, dissipate; on the contrary, a grease stain on the carpet, a crumb on a chair, or a speck on the wall can spoil a guest's pleasure in coming to dine, and a stubbed-out cigarette butt in the aisle or an Unclean customers will give the intention to dine here, customers left a very deep bad impression.
The nine basic principles of the food service industry is coherent, representing all aspects of the service to make guests feel comfortable as *** with the goal, then when two principles or more principles of the content of the account, *** with the composition of the guidelines for the service. Characteristic catering service is warm, friendly and courteous to guests.
A warm and friendly welcome will allow guests to relax and dine to their heart's content is the same as a warm welcome, a warm send-off will make guests grateful and encourage them to come back again, and a good waiter should be responsive to the needs of the guests, not only when serving, but throughout the dining process should be so.
Purpose: Some guests rarely come to a restaurant to talk to the waiter; most want to talk to their friends. Frequent customers may establish a friendly relationship with the restaurant staff by chatting with them, and some may even treat the restaurant as their second restaurant or home away from home; polite service makes unpredictable social events run smoothly, and consciously or unconsciously makes them feel that they have nothing to worry about, and courteous behavior will operate a comfortable atmosphere, and the guests will therefore know what kind of service to expect.
Specialty catering is about having a wealth of catering knowledge.
First of all, guests often ask about the menu or drinks. Knowledge of the menu (the ingredients and cooking process of the menu dishes, dishes, drinks and so on) waiter can help guests from the menu and the wine list on the food and wine, waiter can and should say that the day's specialties and other dishes are not listed on the menu to help guests understand the situation to make a decision to dine; do not know the dishes guests will not order.
A good waiter must not only know how to answer the guest's questions, but must also ask the guest to really understand what. For example: garlic, onions, nuts, some customers eat these will be allergic or feel nausea.
Specialty food service must be efficient
High efficiency is very important to the waiter and the restaurant, for obvious reasons, one, twice as much with half the effort (more money); two, when guests see the waiter working cleanly, neatly, while they will be in a comfortable mood for the waiter to be quiet. If the waiter to do things messy, hurried, service is not decent, which will also affect the guests. Inefficient service wastes everyone's time, interferes with the flow of the meal, and will ruin the atmosphere of trust in the service. Being savvy about saving movement and adopting a cooperative attitude will all but make the waiter's job a breeze.
Specialty food service is all about sensible timing
Excellent servers anticipate and meet the dining needs of their guests, that is, they provide a dish or service that satisfies the guest before they even realize it.
1, in the appropriate time after the guest is seated to browse the menu, the menu should be ordered
2, tableware should be placed in place before the guest needs. For the guests, there is nothing more frustrating than eyes on the snacks, but there is no available fork or spoon.
3, two dishes between the guests should not be too long to wait, carefully arranged on each dish time, to ensure that guests will eat the freshest, moderate temperature food.
4, should not add water or iced tea, bread or butter only at the request of the guests.
5. Coffee or tea should not be served with cream and sugar after it has slowly cooled in front of the guest; cream and sugar should be served before coffee and sugar.
6, when the guests finished eating, said ready to check out, the bill should be quietly and unobtrusively sent up.
7, should not make guests feel rushed, guests in a hurry, such as they have to rush to the theater before the opening, or they are traveling, as far as possible to adjust the speed of the meal, the guests at the disposal of the dining time to enjoy the meal.
Specialty food service must be flexible and resourceful
Specialty food service consists of more than just adhering to a set of principles, and sometimes the rules have to be a little more flexible; for example, a guest might ask for an antipasto and a salad instead of an antipasto and an entree, or order something that isn't in the order of the menu, for example, asking for a salad after the entree instead of before it, and some guests prefer to pour their own wine. This is often the case with guests from wine-producing countries, and is a request that can easily be taken into account; if two guests are in deep conversation, it is customary to serve dishes to the left of the guest on his right, and dishes to the left of the guest on his left. Flexibility and a keen sense of judgment are required as to when and where to serve.
Specialty food service is consistent
People eat in the restaurant for the first time for different reasons, but they come back again for one reason: they like the restaurant, like the food here, like the service here, the nine basic principles of food service will make people come back to eat again and again, and consistently adhere to the provision of high-quality food and services are the the only way to have a thriving business. The change of unstable service will not make guests come back, bad service is a small thing, even if the fault is not in the waiter, guests named two chef service happen to be sick; refrigerator failure, will affect the customers who have had a meal here again; the rest of the impact of customer visits is the word of mouth, the key to prosperity is to provide each customer with daily, weekly, monthly, yearly, and always provide a special food and beverage service. The key to success is to always provide specialty food service for every customer, every day, every week, every month, every year.
Specialty food service must communicate effectively
The art of communication is to deliver the right amount of information when needed, if the waiter introduces a special dish that is not on the menu or suggests other dishes and drinks to make the customer's meal better, the restaurant is to provide quality service, for example, the waiter may suggest a steak with a side of vegetables: "We have a lot of guests who like to eat steak with a side of vegetables. Many guests enjoy their steak with onions fried so that they bloom like roses.
A good waiter can see what the guest wants to know and provide the information in a non-obtrusive way, rather than flaunting and showing off his knowledge to make the guest feel uncomfortable and resentful, because they will have a feeling of condescension, which can only be met by delivering the information in a decent way. Some guests are quick to pick up on humor, others prefer to keep their distance, and a good waiter will adjust his communication style according to the occasion and the guests with whom he is talking. The type of restaurant often determines the style of conversation between the waiter and the guests; restaurant, home, fast food, restaurant with white tablecloths, and different dining occasions will result in a different style of communication. A good waiter is always "observing the table" and notices that the guest may need something, e.g. if the guest turns his head, the attentive waiter will come closer and immediately see what the guest needs → add another dish, ask for another plate, separate the food, or serve more cheese. Effective communication can be achieved in other ways. Uniforms set the tone of the restaurant; they establish an instantly recognizable means of communication between waiter and guest. Polo shirts (open-necked and short-sleeved) and long its pants express a casual feel, while long French aprons indicate a more upscale look.
Specialty food service must build trust. The relationship of trust is built between the server and the guest, who cares y that the dishes on the menu are accurately described and that health and hygiene guidelines are followed; for example, when a guest orders decaffeinated coffee, they only know from the server's mouth that they are in fact drinking decaffeinated coffee, which gradually erodes the trust that has been built up for the rest of the meal, and similarly, if a guest is allergic to garlic, when asked if there is any in the dish, the guest is not sure if they are allergic to it or not, but if they are not. Allergy, when asked if there is garlic in the dish, the waiter said no, the guest will eat it, but in the early night guests are used for palpitations and wake up, the guest will no longer come to dine on the trust of the trust of the bond is the center of the business of repeat customers.
Specialty food service must exceed expectations. Re-visit customers, each meal hope to enjoy the same level of service, and excellent waiter is always looking for ways to make the customer dining manager more enjoyable, there is no best service, only better service, a small contact such as calling out the guest's name, give a child a toy, are scheduled to let the guests never forget; mistakes, such as the wrong booking needs to be apologized for, but if the manager is able to But if the manager is able to offer a glass of wine, this will certainly make the guest grateful, because it certainly exceeded expectations.
Western service: French, Russian, English, American, butler, buffet, counter, cafeteria, French 16th century French banquet mode, 1680 Louis 14's ----
Personal qualities of professional waiters: professional waiters must have certain instrumentation characteristics in order to be successful.
Instrumentation and grooming characteristics: a professional waiter to the guests left the first impression (may be the most permanent impression) is formed through his or her appearance, this impression should be a positive image, whether it is what kind of uniforms, uniforms, long-term or fashionable clothing, are a sign of professionalism, uniforms should be clean, sharp, new and neat, well-dressed restaurant staff must be Do a point, well-dressed people because they themselves are clean so of course it looks neat.
1, waiters hair neatly combed
2, nails trimmed, clean, no nail polish
3, waiters teeth clean, flossing with dental floss
4, waiters clothing fit
5, waiters shoes and boots polished, no damage (no broken shoes)
Waiters wash their hands every half an hour, and they should be as good as the dentist. Same as dentists, exhale should not smell bad, should not let people smell onions and garlic or smoking, cologne and all kinds of perfume and the fragrance of delicious food contradict each other, so waiters should avoid using.
Behavioral Characteristics: The most important behavioral characteristic of a professional waiter is the ability to deal with people. No amount of beauty and knowledge can replace this inner characteristic, however, it is very easy to pay close attention to the customers from the beginning to the end, and some of the customers are eccentric and demanding, and they expect the waiters to be always happy and efficient. Everyone has bad days once in a while, but professional service should never let guests see those bad days.