conference service procedures

☆ Preparation

(1) Half an hour before the start of the meeting, ice water and coffee should be prepared, and all other equipment should be adjusted and wiped.

(2) Open the door of the meeting room, and the waiter will meet the guests at the door of the meeting room.

(3) according to the requirements of the guests, put the signs in the designated position.

☆ Service

(1) After the meeting started, the waiter stood at the back of the meeting room.

(2) Keep the meeting room quiet, the waiter can't talk loudly, and handle things lightly.

(3) Usually, replace the ashtray and add ice water for the guests every half hour or so, but try not to disturb the guests' meetings. In special circumstances, services can be provided according to the guests' requirements.

(4) When taking a break in the middle of the meeting, the venue should be cleaned up as soon as possible, and various supplies should be replaced.

☆ Clean up the meeting place

(1) After the meeting, check the meeting place carefully to see if there are any things and documents forgotten by the guests.

(2) Tidy up the water utensils and equipment after the meeting.

Chinese food delivery service program

☆ Name of dishes

The food delivery waiter came forward to announce the names of dishes to the guests and show them.

☆ posture

(1) The dish delivery waiter holds up the dish with a napkin on his left hand, and holds the spoon for dish delivery in his right hand, with his waist slightly bent, and stands firmly on the left side of the guest for distribution.

(2) Introduce the characteristics and flavor of the dishes to the guests while sending the dishes. Pay attention to keep your head away from the guests and breathe evenly when speaking.

☆ Send food

(1) When sending food, you should master the weight and distribute it evenly.

(2) When serving dishes, one spoon should be accurate. It is not allowed to give one spoon to two guests, and it is not allowed to pull out the dishes from the guests' plates.

service procedures for preparing, opening and clearing the dining room

☆ Preparation

(1) Turn on the water heater in the dining room.

(2) Do a good job in the hygiene of the food preparation room.

(3) Count the quantity of tablecloths, napkins, small towels and rags used the day before, then classify and pack them into linen bucket trucks, send them to the washing department to check the quantity and wash them, and go to the washing department at the specified time to collect clean linen and classify it into cabinets.

(4) Clean food heat preservation cabinets, tea cabinets, napkins, linen bucket carts, dining tables, thermos flask, sundry racks, wash basins, disinfection basins, cassette ovens and other appliances.

(5) prepare all the tableware for the meal.

(6) prepare the impromptu cooking truck, heat preservation truck and their fuel.

(7) Prepare the sauce 31 minutes before the meal.

(2) issue trays to hall attendants.

☆ Dinner

(1) The menu received from the lobby is immediately sent to the kitchen.

(2) Check the quality of good dishes, and no dishes with substandard specifications, bad shape and unfavorable temperature can be found. For those dishes that meet the quality standards, cover them with a lid, cross out their names on the menu and send them to the hall immediately.

(3) Pass the dishes according to the designated route. When handing them to the waiter, you must declare the name of the dishes, take back the sound clip and the dish cover, remove the used tableware from the hall, and send them to the dishwasher for cleaning.

Chinese food service program

☆ Prepare utensils

(1) When dividing fish and poultry dishes, prepare one knife, one * and one spoon.

(2) Prepare spoons, a pair of chopsticks and a spoon with a long handle when cooking.

☆ Dishes

(1) Two waiters cooperate to operate, one waiter distributes the dishes and the other delivers them to the guests.

(2) The dish-distributing waiter stands between the first position and the second position on the right side of the vice-host position, holding *, spoon holder, etc. in his right hand, and holding a spoon with a long handle in his left hand to prevent the vegetable juice from falling on the table.

(3) Another waiter stands on the right side of the guest, hands the plate to the waiter who divides the dishes, and puts it back in front of the guest after the dishes are divided.

☆ Serving

The order of serving: guest of honor, deputy guest of honor, host, and then distributed clockwise.

☆ Prepare utensils

Place a service table at the guest's dining table, prepare a clean plate, put it on one side of the service table, and prepare utensils such as * and spoon.

☆ Display

Every time a dish comes from the kitchen, the waiter puts it on the dining table to show the guests, introduces the name and features, and then puts it on the service table to divide the dishes.

service procedures for Chinese sweets and fruits

☆ Ask the guests and clear the table

(1) When the guests have finished all the dishes, the waiter should take the initiative to ask the guests if they can serve dessert or fruit, and if they agree, the waiter will ask the guests if they can clear the table.

(2) If the guest agrees to clear the table, the waiter immediately removes all the tableware on the table, leaving the wine glasses and cups.

☆ Serving tableware

After cleaning the desktop, put the corresponding tableware according to the sweets ordered by the guests. If you order dessert, put dessert *, if you order fruit, put a fruit knife *.

☆ Serve sweets and fruits

(1) After the table is set, use a tray to deliver sweets or fruits from the right side of the guests, and place them in the center of the table, and politely ask the guests to use sweets or fruits.

(2) If the guest orders sweet soup, it is necessary to put a saucer with a spoon on it.

(3) If the guest orders a mixed fruit platter, follow the "Chinese food pie service" service program.

service procedures for Chinese dishes with bones, shells and lumps

● knife *

(1) When a guest orders a bulky lump food, he must put a knife * for the guest before serving.

(2) Put the knife * neatly on the tray covered with napkins, and then place it on both sides of the dining table one by one; Right * right knife, knife * parallel, * teeth up, knife * handle pointing to the table.

● Serve the cup for washing hands

(1) When the guest orders dishes with bones and shells such as shrimp, crab or chicken wings, the waiter must bring lemonade with moderate temperature to wash the cup for washing hands.

(2) Use a tray to give each guest a copy, put it on the upper right of the dining table, and politely explain the purpose to the guests.

● Serve towels and tea

Deliver small towels and offer tea.

● Remove the tableware

(1) After using this dish and washing hands, remove the cup, tea set and small towel.

(2) When the guest finishes the dish, remove the knife in time.

whole fish service program for Chinese food

● Name of the dish

When serving fish, first name the dish, then show it to the guests, then withdraw to the service table, with the fish tail to the right.

● Remove the fish's spine

(1) The waiter holds the * in his left hand and holds a knife in his right hand, and gently presses the fish's back with the * to prevent the fish from sliding in the plate, so that the * cannot enter the fish. Cut a knife at the lower end of the fish head and a knife at the fish tail to cut off the fish spine.

(2) The knife cuts the fish from the edge of the fish head along the belly line of the fish, and the knife * cuts the fish to the right to the edge of the fish tail.

(3) Insert the knife * into the edge of the fish midline at the same time, gently press the fish body with the knife, and peel off both sides of the fish along the midline of the fish spine with a dining knife to expose the whole spine.

(4) Gently press the spine with the left knife, and remove the whole spine of the fish from the edge of the fish tail with the right knife to the left, and put it on the side plate.

● Finishing and shaping

Close the fish with a knife * and arrange it into a fish prototype, then slightly arrange the seasoning on the fish to keep the fish beautiful, and then serve it on the table.

service procedures for withdrawing tables

● Requirements for withdrawing tables

(1) Withdrawing tables at 1: 11 shall be carried out after the guests at this table leave the restaurant, and withdrawing tables for banquets shall be carried out after all the guests leave the restaurant.

(2) Take and put away the tableware with care, do not damage the tableware, and try not to make a collision sound.

(3) collecting and withdrawing tableware should create conditions for the next working procedure. When folding bowls, the big bowl is at the bottom and the small bowl is at the top.

(4) When collecting and withdrawing, the tableware left with soup or vegetables should be put together.

● Remove the table

(1) Align the dining chairs according to the requirements of the table setting specification.

(2) Put the vases, saucers and table number plates on the table on the tray and put them on the service table temporarily.

(3) Remove the tableware from the table with the tray and send it to the dishwashing room for cleaning. The order of removal is towel-tableware-glassware-silverware-steel-porcelain.

(4) Clean the surface of the desktop and replace the tablecloth immediately.

(5) Clean the vases, saucers and table number plates with a clean rag and put them on the table according to the table setting rules.

(6) If a turntable is used on the dining table, you must first remove the used turntable for the turntable cover, then replace the tablecloth, then set the turntable and put on a clean turntable cover.

checkout service program

● Take the bill

(1) When the guest signals to check out, the waiter quickly goes to the cashier to collect the guest's bill.

(2) check whether the items in the master bill and each sub-bill are in line with the price.

(3) put the bill in the folder and prepare a pen for closing.

● Deliver the bill

Bend down from the right side of the guest and politely open the account folder and hand it to the guest. And explain that it is the guest's meal bill.

● Sign and pay

(1) If the guest pays the bill in cash, use the account clip to return the change and bill found from the cashier's desk to the guest, and sing and pay thanks to the guest. Watch out for counterfeit money.

(2) If the guest pays the bill by cheque, he/she should politely ask the guest to sign his/her name, address and contact number at the back of the cheque, and then submit the cheque stub and invoice to the guest for thanks.

(3) If the guest pays the bill by credit card, he/she must politely ask the guest to show his/her ID card and sign the bill. After handing over the credit card, bill and ID card to the cashier, he/she will submit the credit card payment slip and pen to the guest for signature. If the signature of the guest is consistent with that of the credit card, all the documents, payment slip and invoice will be returned to the guest with thanks.

(4) If the guest signs the bill, he/she must hand the bill and pen to the guest, politely ask the guest to show his/her welcome card and sign the bill, write down the room number, then hand over the room card and bill to the cashier for handling, and return the room card to the guest and thank him/her after verification.

service procedure for clearing the hall

☆ Reduce the lights

When the business is over and the guests leave, the waiter starts to clear the hall. Turn off most of the lighting, leaving only suitable lighting for clearing the field.

☆ Remove utensils and collect linen

(1) Clean the desktop first, then remove all utensils from the service table and send them to the dishwasher room for cleaning.

(2) Sort and count the linen and send it to the pantry (clean and dirty should be separated).

☆ Cleaning

Clean the surrounding wall and floor, and suck the carpet. If there are stains on the carpet, notify the greening department to clean it.

☆ Implement safety measures

(1) Turn off the water tap and cut off the power supply.

(2) lock all doors and windows except the entrance and exit of employees.

(3) After the person in charge on duty finishes the final safety precaution review, fill in the After-work Safety Checklist.

(4) Carry out all safety precautions in the hall, and finally lock the entrance and exit doors of employees before leaving the post.

Working procedures for preparing meals before meals in the room

☆ Preparing tableware

All tableware should be wiped clean, and the requirements are:

(1) No traces of water and no damage;

(2) The teapot has no theophylline, and the coffee pot is clean and tasteless;

(3) There is no water mark on the knives, and they are sorted and placed neatly.

☆ Prepare napkins

(1) Check whether the napkins are dirty;

(2) Fold neatly according to the standard and put it away.

☆ Check daily necessities

(1) Check the types and quantities of daily necessities to ensure that they are complete and sufficient;

(2) fill in the goods receipt in advance.

☆ Check the food delivery truck

(1) Check whether the wheels are flexible and loose;

(2) ensure hygiene and cleanliness.

☆ Prepare the delivery tray

(1) The tray is clean and free of water;

(2) Pad the cloth in sufficient quantity.

☆ Check the tableware

(1) China is free from damage and water;

(2) The water cup is free of water, damage and foreign matter;

(2) There is no milk trace in the light milk cup;

(3) All kinds of tableware should be placed neatly.

☆ Check jam, butter and fruit juice

(1) There is no break in jam packaging and no deterioration in butter;

(2) The juice is refrigerated and within the shelf life.

In-room dining tray and dining car procedures

☆ The orderer informs the waiter

(1) Remember the room number;

(2) arrive at the room within 5~11 minutes.

☆ Go to the room

(1) Knock on the door three times or ring the doorbell to announce your department, and enter the room with the permission of the guests;

(2) greet the guests politely and introduce yourself as a room catering waiter.

☆ Tray and dining car

Quickly arrange the tray and dining car, and check whether there are any guests' articles mixed in it.

☆ Say goodbye

(1) Ask the guest if there are any other requirements;

(2) Have a nice day and thank the guests again;

(3) Leave the room gently.

breakfast service program

☆ greet the guests and lead them to seats

(1) When the guests arrive at the restaurant, the usher greets them warmly, asking whether there is a reserved seat and the number of people to eat, then guiding the guests to the appropriate seats, pulling chairs for the guests, and taking the guests to their seats.

(2) Fill in the table number and the number of diners on the snack card, and insert the card on the table number plate.

(3) notify the stand attendant to come and serve.

☆ Serve tea

(1) After the guests are seated, the waiter immediately comes forward to greet them, presents a small towel, turns the teacup upside down, and removes the chopsticks cover for the guests.

(1) Recommend the tea provided by the restaurant to the guests, ask them to order tea, and then pour tea for them according to the number of people. The first cup of polite tea should be seven minutes full.

Dim sum promotion

(1) The waiter who pushes the point pushes the dim sum incubator to the guests' meal.