The appearance and manners of the waiters in a restaurant not only reflect the mental outlook of a restaurant, but also reflect the basic qualities of the waiters in this restaurant. The service etiquette of catering industry is the direct expression of service quality and service attitude. The following is the etiquette of western food waiters I compiled, hoping to provide you with reference and reference.

Etiquette of western food waiters

(1) Greet guests politely and ask the number of people.

(2) guide the guests to their seats and hand over napkins.

(3) Ask the guests what kind of drinks to drink.

(4) hand over the menu.

(5) Order food (ladies are preferred, and should stand on the right back of the guests when ordering food).

(6) Serve the guests bread and butter.

(7) Provide catering services to guests in the order of western-style dishes.

(8) add water or wine, bread and butter.

(9) Always replace the ashtray or the plates for leftover food and the unused tableware.

(11) Ask the guests whether they are satisfied with the quality of the main course.

(11) When the guests finish eating, clear all the plates on the table, together with the leftover food and used tableware, sweep the crumbs on the table onto a plate with a clean napkin, and take away the condiments on the table. Guests are advised to drink after-dinner wine or other kinds of drinks.

(12) suggest dessert and write down the order.

(13) Serve dessert, coffee or water.

(14) Ask the guests if they need anything else.

(15) the guest checks out and hands in the bill.

(16) Fujian language: "Goodbye, welcome to visit again".

The waiter of western food recommends you

1. First course

The first course of western food is the first course, also known as appetizer. The contents of appetizers are generally divided into cold starter or hot starter, and the common varieties are caviar, foie gras, smoked salmon, chicken tail cup, creamy chicken crisp box, local snail and so on. Because appetizers are appetizers, appetizers generally have a special flavor, and the taste is mainly salty and sour, and the quantity is small and the quality is high.

2. Soup

Very different from Chinese food, the second course of western food is soup. Western-style soups can be roughly divided into clear soup, cream soup, vegetable soup and cold soup. There are oxtail clear soup, all kinds of cream soup, seafood soup, American clam soup, Italian vegetable soup, Russian Luo Songtang soup and French onion soup. There are few varieties of cold soup, such as German cold soup and Russian cold soup.

3. Side dishes

Fish dishes are generally regarded as the third course of western food, also known as side dishes. Species include all kinds of freshwater and marine fish, shellfish and molluscs. Usually aquatic dishes, eggs, bread and crispy box dishes are called side dishes. Because fish and other dishes are tender and easy to digest, they are placed in front of meat dishes, which is also different from the main course of meat dishes. Western-style fish dishes pay attention to the use of special sauces, including tartar sauce, Dutch sauce, hotel sauce, white cream sauce, archbishop sauce, American sauce and sailor fish sauce.

4. Main course

Meat and poultry dishes are the fourth course of western food, also known as the main course. The raw materials of meat dishes are from beef, sheep, pigs, cowboys and other parts, of which beef or steak is the most representative. Steak can be divided into sirloin steak (also called sirloin steak), filet steak, "T" bone steak, thin steak and so on. Its cooking methods are often roasted, fried, grilled and so on. The sauces used in meat dishes mainly include Spanish sauce, concentrated boiled sauce, mushroom sauce, Bainis sauce and so on.

5. Vegetable dishes

Vegetable dishes can be arranged after meat dishes or served at the same time with meat dishes, so they can be regarded as a dish or called a side dish. Vegetable dishes are called salads in western food. Salad served with the main course is called raw vegetable salad, which is usually made of lettuce, tomato, cucumber and asparagus. The main sauces of salad are vinegar oil juice, French juice, dried island juice, cheese salad juice and so on.

In addition to vegetables, salads are also made of fish, meat and eggs. Generally, salads of this kind do not contain flavor juice, so they can be eaten as the first course in the meal order.

Some vegetables are cooked, such as cauliflower, boiled spinach and potato chips. Cooked vegetables are usually served on the plate together with the meat dishes of the main course, which is called side dishes.

6. Dessert

The dessert of western food is eaten after the main course, which can be regarded as the sixth course. In a real sense, it includes all the food after the main course, such as pudding, pancakes, ice cream, cheese, fruit and so on.

7. Coffee and tea

The last course of western food is to serve drinks, coffee or tea. Coffee is usually served with sugar and whipped cream. Tea usually contains fragrant peach slices and sugar.

gfd's Code for Western Restaurant Attendants

Appearance and appearance refer to people's appearance and appearance. Paying attention to appearance and appearance shows respect for others and society, shows a person's mental state and civilization, and also shows the service staff's love for work and enthusiasm for guests.

1. mental outlook-natural expression, smiling, cordial and kind, dignified and steady, generous and decent, neither humble nor supercilious, giving people a warm and trustworthy feeling

2. hair-no weird hairstyle, neatly combed and kept clean. The waiter's hair should not be too long, and it should be in line with the hair.

it is required that the front hair is not covered, the side hair is not covered, the collar is not swept at the back hair, and long sideburns are not allowed. The waitress's hair should not be too long, the longest is shoulder blades, and it needs to be coiled or hairpin.

3. Face-The waitress's face should be light makeup, weak lipstick, not heavy makeup, keep a simple and elegant appearance, and give people a natural beauty. Waiters are not allowed to grow beards and are required to shave every day.

4. Hands and nails-nails should not be too long, they should be repaired and cleaned frequently, and hands should be washed and disinfected before service. Waitresses can wear colorless nail polish, and it is not advisable to use other decorations.

5. Perfume-mainly elegant and fragrant, remember to use strong and pungent perfume.

6. Ornaments-do not wear ornaments that are inconvenient for work (such as earrings and bracelets), and do not wear rings and other ornaments that are easy to hide evil and unhealthy, except wedding rings. In order to satisfy the guests spiritually, it is not advisable to wear more decorations than guests.

7. Clothing-two sets of winter clothes and two sets of summer clothes, which should be washed and changed frequently. The coat should not be too short to avoid exposing the belt when bending over. Shirts should be ironed, paying special attention to collars, cuffs and buttons. There should be no wrinkles or damage, and the color should be white. Don't let sweat, oil stains and stains appear on the shirt. You must fasten the button and don't open it.

shoes and socks should be changed every day, and the leather shoes should be polished frequently to keep the upper bright. Black is suitable for shoes and socks, and colors and styles other than those specified should not be used. Ladies and waiters should wear dresses in winter and summer, not underwear, and no barefoot. They must wear long tube flesh-colored stockings and no black stockings. Wear black leather shoes or mend shoes. When wearing a shirt, the neck should be decorated and the neck should not be exposed. Supervisors and foremen must wear black suits.

8. personal hygiene-keep the whole place clean, including hair, skin, teeth and fingers. The mouth is fresh and odorless (do not eat strong-smelling foods such as onions, garlic and durian), and rinse your mouth frequently. Hairdressing, shampooing, shaving, bathing, changing clothes, cutting nails, washing hands, etc.

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