Process management is to eliminate the persistent diseases of overstaffing, buck passing, unclear responsibilities and poor implementation, so as to achieve the purpose of orderly operation and improved efficiency of enterprises. The following is the standard of restaurant service process that I compiled for you, for your reference, welcome to read! Restaurant waiter training and management system

operating procedures for casual meals

(1) requirements for casual meals

1. Understand the varieties served on the day (such as soup, seafood, seasonal dishes, desserts, fruits, special introductions and selling).

2. Material preparation: (soy sauce, pepper, boiled water, order menu, hot towel, tray, etc.

(2). Inspection before meals

1. Attend the regular meeting before class and follow the work arrangement of the day.

2. check gfd.

3. Table decoration:

Tableware shall be neat, placed uniformly, clean and without gaps, table cloth and oral cloth shall be free from damage and stains.

4. Arrangement of desks and chairs:

The chairs are clean and dust-free, with no stains on the chair surface, and the desks and chairs are aligned horizontally or vertically or form a pattern.

5. Worktable:

Dining cabinets and trays shall be arranged in a neat and uniform manner, and the dining cabinets shall be arranged in a neat and non-skewed manner.

6. check the flowers and plants.

7. Check the ground.

(3) greet the guests

1. Greeting staff When the guests enter the restaurant, the welcoming staff bows (about 31℃)

Enthusiastically solicit the guests:? Welcome, sir/madam. How many people are there?

after taking the guests to their seats, pull up the chair and sit down, hand the menu to the guests with both hands and say:? Sir/madam, this is our menu.

The tone is friendly, which makes the guests feel particularly respected.

2. Restaurant waiter

(1) Stand to welcome guests

5 minutes before the meal starts, wait for the meal to greet the guests in a self-managed position, stand upright, do not rely on anything, do not cross your feet, naturally cross your hands in front of your abdomen, and be dignified and full of energy.

(2) Pull the chair to give up the seat *

The waiter should assist the usher in arranging the guests to sit down, and pay attention to the female guests before the male guests when pulling the chair.

(3) If guests need take off your coat, help them hang up their clothes.

(4) In-meal service

Hand the towel from the guest's right and say? Sir/madam, please use a towel? . Then ask the guest:? What kind of tea do you like to drink? We have scented tea and oolong.

2. Add or remove tableware

3. Pour tea:

Put the teacups and saucers on the tray, pour tea until it is eight minutes full, and hand it over from the right side of the guest.

4. Drop the napkin and take off the chopsticks cover:

Untie the napkin and gently put it on the guest's legs. If the guest leaves temporarily, fold the napkin into a triangle and lay it flat on the right side of the dining table.

5. Serve seasoning for the guests: take the seasoning dish to the tray and pour it.

6. collect small towels: put them into the tray one by one with towel clips and take them away (this can be done together with article 5).

7. Order:

Introduce the dishes

After the guest has seen the menu for a moment, he smiles and asks:? May I order now, sir/madam?

　? Excuse me, sir/madam, what dishes do you need? We have very good dishes. There are special varieties today. Would you like to try them? If the guest's order is not served, he should apologize. Excuse me? Suggest ordering other similar dishes.

selling Qin products:

selling the same dishes.

after ordering food and drinks, please repeat it to the guests and ask if there are any mistakes or omissions.

8. Take back the menu and wine list:

The foreman and the usher will put them on the reception desk for backup.

9. Place an order:

When placing an order, the first copy will be submitted to the cashier; The second copy is stamped by the cashier and handed over to the bar or the kitchen by the vegetable runner as a voucher for taking drinks and vegetables; The third copy is used by the vegetable runner, and this copy can be kept.

11. Use trays to accurately deliver drinks to each guest according to the table number on the order.

11, the first course can't keep the guests waiting, no more than 11? 15 minutes, if the time is a little longer, please tell the guests in time? Excuse me? Apologize. If the guest is in a hurry, be sure to contact the kitchen and serve the food as soon as possible.

12, when serving, you should politely say to the guests:? Sorry to have kept you waiting. ?

13. Serving order: cold dishes, hot dishes, staple foods or snacks, sweets and fruits. In each pantry, the waiter should cancel a dish in the third pantry. Pay attention to the name of the dish when you go on stage.

14, when the last course is served, you should take the initiative to tell the guests. Have you served all your dishes, sir/madam? And ask the guests if they want to add something.

15. After the dishes are served, hand over the dessert and fruit introduction cards to the guests and introduce all kinds of desserts and fruits to them.

16. Patrol Taiwan: (1) Two or more cigarette butts in the ashtray should be replaced immediately.

(2) Remove the empty dishes, soup bowls and wine bottles. (3) Replace the bone disc in time.

(4) The waiters who add drinks and beverages in time should be responsive, answer questions, have a kind attitude, have a kind language and be considerate, and should meet the requirements of the guests before they speak. Keep an eye on the guest's dynamics and deal with emergencies in time.

17. Dishes and cutlery should be collected and removed:

Dishes and cutlery should be collected and removed only with the consent of the guests (except empty dishes). When the guests agree, they should be collected and removed one by one on the right side of the guests (if packing is needed, it can be done at the workbench). Cashiers and glassware should be collected first, and then tableware should be collected.

18. Serve hot tea:

Provide tea service (cover the bowl with tea).

19, dessert, fruit dessert

fruit: before serving fruit, you should send bone plates, knives, forks, spoons, etc. according to the variety of fruit. (The knife is on the right and the fork is on the left)

21. Hand in a small towel `

21. Check out: use the check-out clip when checking out, and say politely on the guest's right. Thank you, sir/madam. Is the total RMB * * *? Pay attention to the collection and change, and pay the money in person.

22. Pull the chair to see the guests off:

Thank the guests, see them off to the door of the restaurant, and welcome them again to remind them not to leave anything behind in the restaurant. Restaurant waiter management system

1. Code of conduct

1. Dress neatly and appropriately according to the company's administrative regulations. Wearing jewelry is not too gorgeous, makeup is not strong, nails are not too long and too decorated.

2. Lu Yu leaders should take the initiative to greet warmly and entertain guests politely and seriously.

3. Obey the leadership arrangement such as personnel management, and do a good job with due diligence. Don't talk loudly and laugh at work, and it won't affect others' work.

4. Strictly observe post discipline and work discipline. Pay attention to work efficiency and finish things day by day.

5. When answering the phone, be refreshed and use civilized language. Be timely and accurate when transferring calls or messages.

6. Use the telephone with care and cherish it. Don't miss answering the phone, and apologize to the other party before answering the phone for a long time.

, the things arranged by the leaders or things for others should be handled in time to give a reply.

8. Don't practice favoritism, use the company's tools and facilities or take up working hours to do personal things.

2. Work discipline

1. Those who arrive at the post according to working hours and leave the post without the approval of the leader during working hours shall be treated as absenteeism.

2. Attend work on time twice a day. Being late within 15 minutes, and leaving work before 15 minutes is regarded as leaving early. Being late for more than 15 minutes will be treated as absenteeism for half a day

3. If you are late for more than 15 minutes due to accidental events, you can be allowed to reissue the leave slip after being verified by the office.

4. The office visits all departments from time to time, and those who should be on duty but not on duty will be treated as absenteeism for half a day.

5. employees can have two public holidays every month, and they should inform the office in advance when they have public holidays, which are limited to Saturday and Sunday. For other holidays, please fill in the Employee's Leave and submit it to the office with the signature of the manager.

6. The monthly personal leave shall not exceed two days, and the salary of the day shall be deducted on the day of personal leave.

7. The company will arrange holidays on legal holidays and obey the unified arrangement of the company.

8. When going out, you must type out the door card, which must be signed by the direct leader and indicate the reason and time of going out.

3. Goods management

1. Cherish the dining room goods, tools and all facilities.

2. Keep the internal environment of the dining room clean and tidy, and the dining tools clean and complete.

3. If the internal environmental facilities and dining tools of the restaurant are damaged or lost, the immediate leader should be informed in time. If it is proved that the damage is not man-made, the restaurant can apply for scrapping according to the prescribed procedures, re-order or make them and update them. If it is proved to be man-made sabotage, the saboteur will be severely punished according to the company's regulations immediately after security investigation.

4. The user shall first notify the office director of the maintenance and purchase of the internal environment facilities and dining tools of the restaurant, and then the office director shall fill in the shopping approval form and submit it to the manager for approval, and then hand it over to the buyer and the low-value goods manager for purchase.

iv. post change

after employees enter the company, they can carry out internal work flow regardless of work needs or personal initiative. When making job changes, a written application should be submitted first, and then submitted to the office for filing after being approved and confirmed by the leaders of relevant departments, and internal flow has been completed. At the same time, the company reserves the right to adjust the job content and salary of the personnel with post changes.

v. Employee's resignation