Table manners that Chinese waiters should know

It is a fearlessness to love to fight to win. We are not afraid of pain, we are not afraid of the difficulties ahead. Even if the storm ahead, thunder and lightning. We also have to be fearless and walk on with a smile. Because we will see a beautiful world that only the fearless can see. There is a paradise for the fearless,

how to translate Chinese food waiter

chinese food waiter

Who knows how to train Chinese food waiter

1. welcome (1) for the first time to meet the guests, should be a sincere attitude, polite language to meet, so that they feel really respected and welcome. (2) for individual guests, to greet pleasantly, with "good morning" (or "good evening"), "welcome to patronize" and other polite language to meet the guests, and for customers to find a suitable location, such as near the window. and find a suitable location for the customer, such as a location near the window. (3) Regular customers should be greeted with a natural and warm tone of voice, saying, "Coming!" Let the guests feel at home. (1) Some restaurants provide table reservation service, the waiter should know whether the guests have reservations. If there is a booking, you should consult the booking form or booking records, the guests will be led to the table they booked. (2) For guests without reservations, tables should be selected according to the number of guests, guest preferences, age and status. Consideration should also be given to the balance of the restaurant to avoid certain tables being too busy. (3) The table is selected and the guests are led to their seats. The usher holds the selection list and says, "This way, please," and goes to the table before the guests. If the table requires additional cutlery and chairs, set them up as well as possible before the guests are seated, and remove unnecessary cutlery and extra chairs in a timely manner. In addition, special chairs, napkins and knives should be prepared for children. (4) The order in which guests are seated is as follows: Choose a place for a lady and help her to take her seat. In large groups, older ladies are seated first, and other ladies are helped to take their seats when needed. Whenever possible, place the ladies' seats on the inside facing the dining room and avoid facing the wall. When two couples are dining by a window, the ladies should be seated facing the room. (1) Once the guests are seated, napkins may be provided as needed. (2) The head waiter hands the menu from the left side of the guest to the guest. For couples, it should be handed to the lady first. In the case of a group, it should be handed to the first guest on the right hand of the host, and then in counterclockwise order along the table. If the host indicates that he/she is ordering for the whole group, the menu will be partially handed out, and the waiter-foreman will receive only the menu that is handed back. If there is no menu for children, it is best not to hand them a regular menu, except at the request of their parents. (3) When the customer is looking at the menu, the waiter should quickly remove or add dishes as needed. (4) Explain the contents of the menu Waiter should be prepared to choose the menu of the customer is likely to ask to the question. The characteristics of each dish should be able to give accurate answers and descriptions: which dishes are seasonal, which dishes are special, each dish needs to be prepared for the time and the decoration of the dish, the dish sales and so on. 5. Ordering service (1) recommended pre-dinner drinks. Before accepting the guest order, the waiter should politely ask the guests: "What do you drink tea (drinks)?" For foreign guests can say: "Can I serve you a cocktail?" After obtaining the guest's consent, bring the guest the ordered drinks. (2) The order of ordering. The waiter should stand on the left side of the guest. First ask the host whether to order on behalf of the guest, get a clear answer and then proceed in order. If there are only two customers and the opposite sex, it is customary to ask the lady first to show respect, unless otherwise instructed by the partner. When the host said the guests to order their own food, the waiter should first sit on the right side of the host of the first guest began to record, and stood on the left side of the guests in the counterclockwise direction to accept the guests to order food in turn. 6. end to take the method of ordering At present, most of the mid-range restaurants have a full-time passers, responsible for passing the selection list and dishes. In the Chinese small restaurants and some Western restaurants, in order to reduce labor costs, by the waiter directly pass the list and end to take the order. (1) The waiter needs to estimate the approximate time for the preparation of the dish through the basic cooking knowledge he has acquired. As far as possible, the order should be picked up as soon as it is ready to be served in order to ensure a normal speed of service. (2) Some restaurants have special call systems to notify the waiter that the dish is ready. (3) When picking up a la carte dishes, the waiter often needs to combine accompaniments and serving utensils. (4) Generally, cold trays are taken first, then hot dishes. In the same tray, hot and cold should be separated. (5) before leaving the kitchen, the waiter should press the guest order record twice to check whether all the orders are ready, and then tell the chef that a table number of orders have been taken, and finally take down the order record sheet from the pick list rack. (6) All orders should be prepared according to standard portion sizes and corresponding cooking methods. (7) Should try to serve the same table guests at the same time. (8) Ensure that there is no overflow of food on the sides of plates, dishes, or bowls, and that all serving tools are in trays. (9) Every tray must be inspected before going from the kitchen to the dining room. (10) when on all the dishes, but also must ask the customer whether they still need something.

Chinese waiter guests let embrace how to politely refuse

Ha, I'm what you said the guests of that type don't

If you don't drink, you're too not to give face to the people, hurt feelings

To give you a suggestion: Drink is a must drink, drink before the guests and guests to speak well, the hotel can't drink and so on, I violated the provisions of the toast you a cup of ........ today. However, it must be said clearly only one drink

Chinese waiter for guests to promote specialties how to push

When customers order dishes can be asked to tell each other your specialties, when the other party is interested in the detailed introduction. It is best not to come up on the dish dish endless explanation.

Chinese waiter work is not tea and water

more than

Chinese service process

to be rearranged.

Two

.

Pull the chair to seat:

1.

When the welcome guest arrived with the guests to the table, should help the waiter initiative for the guests to pull the chair to seat.

2.

First, pull the chair for the host. Secondly, the host (depending on the order of seating)

.

3.

Action: stand behind the chair, hold both sides of the chair with both hands, the left leg in front, the right leg behind

(according to personal habits can be varied legs) left leg bow, right leg stirrups, gently move the chair up (pay attention to

do not drag) dragged back about

30CM

.

4.

When the guest sits down, gently bring the chair up.

5.

When the guest takes off the jacket, help the guest to hang up the clothes.

(

To remember who the owner

of each piece of clothing is

.

(

Offer to take clothes for the guest when they leave

.)

6.

When a guest is holding a baby or has a small child, prepare a baby chair for the child.

III. Send towel service

:

1.

Prepare small towels.

(Warm in winter and cool in summer) standard: the temperature is appropriate, to not wring out the water shall prevail

2.

Check whether the small towel is clean, there is no damage.

3.

When using the square towel tray, fold the towel into the shape of a quilt, and when using the oval towel tray, roll the towel into the shape of a column.

4.

When using the oval towel tray, roll the towel into the shape of a column.

4.

Place the wet towel on the left hand side of the guest.

5.

Change the small towel three to five times during a meal. The guest is seated on a small towel, the towel is changed after serving cold appetizers, the towel is changed after serving hot dishes, and the towel is changed after serving fruit.

6.

Courtesy words "please use a wet towel"

Four

.

Tea service

:

1.

Politely ask the guests for advice on what kind of tea they need

2.

Teapot holding posture: the right thumb holds the handle of the teapot. The remaining four fingers are placed under the bone saucer.

3.

Pouring order:

Starting from the guest of honor,

pour the tea clockwise,

after pouring, politely say

"please use the tea"

"Please

take your time! "

4.

Note: 1)

.

Do not take away the teacup. Cannot touch the spout of the cup. Cannot touch the teapot spout.

⑵

.

The teapot should not be pointed at the guest, and the spout should be slightly upward after pouring and lowered for withdrawal.

(3) tea can not be added

to ten full (eight full can be)

.

(4) the action of pouring tea: stand on the right side of the guests, right foot in

front. Left foot in the back, the body slightly forward. Then say "Please use the tea. Beware of hot"

Tea

Wine

Cold dishes

Fruits

Hot dishes

Soup

Staple food

Five

.

Increase or decrease tableware

:

Note:

1.

Increase or decrease the tableware according to the exact number of guests at the time of their arrival (consult the customers)

2.

Increase or decrease the tableware at the two sides of the co-host.

3.

The tableware for the elderly and children should be as simple as possible.

VI. Napkin service

:

1.

After obtaining the consent of the guests, start from the guest of honor to serve in a clockwise direction.

2.

Position of laying:

A.

Fold it three times and put it on the right side of the plate (when the guest leaves the table)

.

B.

Unfolded and pressed underneath the bone dish

(party)

.

C.

Folded diagonally into a triangle and laid flat on the guests' laps (booth)

.

3.

Remove the napkin and gently shake it behind the guest (face up)

.

4.

If the guests themselves to lay is to

express gratitude.

VII. Ordering service

:

1.

① Be familiar with the store's business program. The first thing you need to do is to get to know the restaurant's specialties.

② To understand the guests

taste characteristics,

customs,

taboos,

religious beliefs.

③ When selling, pay special attention to the tastes of the elderly,

children,

female customers.

④After ordering, pay attention to

review the list

,

confirm and write down the starting time,

name and write down the list.

2.

Steps for ordering food:

(1)

"Hello,

Do you need to order food?"

(2)

.

What flavors do you like,

I'll recommend them for you. (3)

Our restaurant operates dishes with ......

(4)

Ordering order

Cold fruits and drinks

Hot dishes

Soup

Staple food

3.

The basic principles of ordering: nutritional matching, color matching, bearing utensils matching, taste matching.

The basic principles of ordering: nutritional matching, color matching, matching of containers, matching of flavors, and matching of cooking methods.

(South sweet, North salty, East spicy, West sour)

.

4.

When ordering, stand behind the right side of the ordering guest, listen carefully and record carefully.

5.

When ordering, you need to pay attention to:

.

If the dish ordered by the guest is not served, apologize first.

I'm sorry

**

The dish is just sold out, how about another dish? The dishes sold for the guests should be similar to those ordered by the guests

or other specialties of the restaurant

② If the guests ordered the same type of dishes,

to remind the guests to change to other dishes to avoid duplication of nutrients.

③ If the guest said to hurry,

try to suggest that the guest point some faster dishes (such as: stir-fry, semi-finished products)

A buffet service standard process guests to the door to the guests to go to the service program:

- the usher, the manager, the assistant manager in the guest arrived at the door, to say "Hello, welcome to the", to the guests to come to the service program:

- the guest arrived at the door, to say "Hello, welcome to the "to greet the guests.

-The receptionist should ask the number of guests and their names, as well as tell the guests that "we are having a buffet at noon".

-If the guest has made a reservation, the usher should reconfirm the name of the person who made the reservation. -The usher should walk in front of the guest and lead the guest into the restaurant, making sure the guest follows.

-If there is more than one guest, the maitre d' and waiters should help pull out chairs to assist the guests to be seated.

-The usher should tell the section foreman or waiter the guest's name.

-The waiter then removes the excess cutlery, moving the vase ashtray to the empty side for three people, the vase ashtray to the center of the dividing line for two people, and to the middle of the opposite side for one person.

-Foremen and waiters should say: "Hello, welcome, my name is × × × ×, I am the foreman of your lunch service today, what would you like to drink? We have small bottles of imported beer and fresh comprehensive fruit juice ...... Please ask whether you prefer to drink cool beer or fresh comprehensive fruit juice ...... It is now the season of × × × ×, fresh comprehensive fruit juice in a special modeling cup, after drinking can give you as a souvenir to go home. "

-If the guest orders tea, also smile and say, "We have oolong, fragrant slices, pu-erh, chrysanthemum, iron guanyin, may I ask what tea you like?"

-If the guest asks a question that the waiter doesn't know, smile and say, "Please wait, I'll ask the foreman to explain."

-The foreman explains to the guest: " Our buffet table has: appetizers, barbecue, hot dishes, steamed dim sum, shark's fin soup, freshly sliced roast duck, freshly boiled ××××, desserts, and fruits, please take your time to enjoy."

- When ordering beverages, start asking from the lady, and the usher writes down the beverages ordered by the guest with a note of the seating number.

-Starting with the lady, the maitre d' repeats the guest's order. -The maitre d' gives the order to the waiter.

-The waiter holds the tray of drinks in his left hand.

-The waiter walks to the guest's table, stands to the guest's right, and, starting with the lady, places the drinks to the guest's right, finishing the drinks in a clockwise direction.

-The waiter collects the mouth cloth and places it to the right of the chopsticks.

- If a guest is smoking, two butts are required to change the ashtray.

- The server walks to the customer's table with the tray and ashtray in his/her left hand, stands to the customer's right, stacks the clean ashtray on top of the dirty ashtray, retrieves the stacked ashtray and places it on the tray, and then puts the clean ashtray back on the table.

- The waiter takes the dirty ashtray to the preparation room.

-If the guest does not specify a type of tea, make scented chips.

-When brewing Iron Goddess of Mercy and Pu-erh Tea, pay special attention to the amount of tea leaves, porcelain tablespoon half a spoonful of tea is enough, put too much tea leaves, the color is like cola, tea is too dark, can not be forced to use, and immediately take out half of the tea leaves, leave it for another pot to be used.

- Before making tea, check whether the teapot is white, no tea scale, tea stains, chips and cracks

Apply for Chinese waiter, but also say the reason why the Chinese food? I'm not sure what I'm talking about, but I'm not sure what I'm talking about.

I like the atmosphere of a Chinese restaurant where the whole family gets together and has a good time.

I'm a Chinese waiter, but the manager of the Chinese restaurant arranged for me to go to the food what do you mean

manpower is not enough to do that