The tacit cooperation and coordination between the front hall and the back kitchen is the basis for the efficient operation of the restaurant and the key to improve the service level and food quality of the restaurant. Then, from what aspects should restaurants strengthen the cooperation between the front hall and the back kitchen? This information mainly gives the following six suggestions. First, the kitchen side dish sales list The kitchen side dish sales list is a kind of sales list, which is a reminder that the kitchen knows that the quantity of raw materials purchased on that day is out of stock and the raw materials are overstocked. It tells the waiter about the sales varieties, special dishes and missed dishes of the day, so that the waiter can understand the dishes of the day and avoid the embarrassment, ugliness and blame of the waiter when serving the guests that day, thus causing unnecessary food exchange and return, which will affect the reputation of the hotel. Ordering food and ordering food is actually selling vegetables. The waiter can be said to be a salesman. He not only accepts customers' instructions, but also makes suggestions to make customers happy to accept the service of the restaurant. When ordering food, the waiter must be familiar with the menu, understand the quality and preparation method of the dishes sold, and explain them when introducing them. In the process of ordering food, when the guests can't decide what they want, the waiter can give advice. It's best to suggest the equivalent of high school food first. Then suggest cheap dishes, because high-grade dishes have high profits, and some dishes are simple to make, such as steamed crab, mandarin fish and stewed turtle. Try to avoid plastic dishes with complicated processing procedures and dishes with long processing time during the peak business hours, otherwise it will increase the workload of the kitchen, and because it is too busy, it may affect the serving speed and cause complaints from guests. The dishes that are temporarily sold out in the kitchen should be mastered in time. Don't introduce it to the guests. In case the guest asks, you can say "sorry, it's just sold out" and suggest that the guest use similar other dishes. Next, the waiter should give the list to the kitchen immediately after writing the menu. The kitchen list should be clearly written and quickly checked with the original list to avoid omission. When placing an order, you should write down the taste department, kitchen department and cakes, or write the dishes on the list immediately. 3. After serving and passing the dishes, as long as it is not ordering, the chef should make the finished cold dishes in two minutes and the finished hot dishes in three to five minutes. Pay attention to the color, freshness, smell, dust, flying insects and other impurities of the dishes before serving, and check the hygiene of the dishes. Do not turn or blow with your mouth. When you need to turn it over, you should use sterilized tableware, especially cold dishes. Dishes that are not hygienic, such as spoilage, bad taste, sticky, etc. , will not use the same way of serving because of different banquets, which requires the front desk waiter to be familiar with the menu and serving order, and master the method of serving procedures, especially some special dishes, such as hot pot, shredded vegetables and noisy dishes. Therefore, the food delivery personnel are required to cooperate with the kitchen to deliver the food at the fastest speed. Ensure that the dishes are good in color, smell and taste. If the guest needs to propose a toast or ask for a suspension of serving, the waiter shall promptly notify the back chef to resume serving after the suspension of serving. The kitchen should not only serve food quickly and decorate quickly, but more importantly, draw a list to convey happiness.