Chinese food service procedures 1. Preparations 1. Organize gfd and do a good job in the sanitation of restaurants and areas under their jurisdiction; 2. Put all kinds of appliances in order; 3. Set the stage as required; 4. Prepare sauces, tea, boiled water and utensils needed for meals. 5. Adjust the appropriate temperature in the dining room or room (cooling 18-22 degrees in summer, ventilation in spring and autumn, heating 22-24 degrees in winter); Second, the inspection work 1, the tableware is clean and without defects; Whether the incense towel is prepared in proportion; 2, napkins, tablecloths clean without damage, no stains; 3, multi-table banquet should pay attention to whether the chairs are uniform; 4, the ground clean and tidy without sundry, found that there is a peculiar smell in the hall, should be timely spray appropriate amount of perfume or air freshener; 5, check whether the facilities and equipment conditions are normal; 6, if there is a scheduled preliminary inspection menu, reservation list and special requirements of the guests; 3. Waiting for guests 1. Stand at the entrance of the hall or the area under its jurisdiction, and keep the uniform standing posture required by the hotel. Do not whisper and lean against each other; 2. When waiting for guests, the waiter should pay attention to the neat and beautiful standing formation. 4. Welcome guests 1. When welcoming guests, you should greet them with a smile and use honorifics; 2. For the guests dining in the box, the usher should prompt the waiter in the box in words when they are three meters away from the box, such as "Arriving at 218". When the waiter hears it, he will do a good job of welcoming the guests, and while opening the door, he will stand on the side inside the door with a turning motion and do a good job of guiding the guests into the hall. At this time, the usher will signal the guests to enter the hall with a leading gesture outside the door; 3. For the guests dining in the banquet hall, the usher should complete the action of pulling the chair and showing the seat, and the waiter should cooperate with it; 4, pull the chair to show the seat, the action should be clean and neat, and the right leg should cooperate with the pull-out and extension of the chair; 5. Actively assist the guests to put away their belongings, and the clothes on the dining chair should be served by the chair cover. Attendant service 1. Tea service: When a guest enters a private room or area, he/she will take the initiative to pour tea. When pouring tea, he/she can only pour seven minutes full. When delivering tea, he/she should use a tray and never operate it by hand. When a guest asks for boiled water or black tea, he/she should change it for the guest in time. Put the tea in the guest's right hand and say: excuse me, sir/madam, please use the tea, be careful to burn it! 2, delivery of incense towels: delivery of incense towels should be from the guest's left side, so that the guest can pick them up with his left hand. The order of delivery is first the guest and then the host, one by one clockwise. 3. Take off the chopsticks cover and spread the mat towel: When taking off the chopsticks cover and spreading the mat towel, you should pay attention to the operation from the side of the guest and pay attention to its operation method. 4. Pour the sauce: a. You can pour the sauce at this time when dining in the banquet hall; B, in the private room service, the guests should be seated and asked about the sauce. 5. Ordering service: (If it's standard, it's arranged according to the standard, and if it's individual, it's ordered according to relevant procedures) 1) The person who asks for the order at the banquet is the host, and then the ordering process is completed under the indication of the main guest. For a casual meal, observe or ask who orders. 2) Before ordering, cancel the chef's special dishes, the supply of raw materials and the situation of selling. 3) Be familiar with the distribution structure of menu dishes, and make corresponding introductions when guiding guests to order. 4) When ordering food, you should promote the dishes according to the consumption level of the guests. The principle of ordering food is from high to low, and you can't promote high-end dishes hard, so as not to arouse the guests' disgust. 5) Advocate "reminding consumption", pay attention to the quantity and quantity of the guest's order, and remind the guest when ordering the same and similar dishes. 6) When placing an order, you should check the menu first, and then place an order, and indicate whether to serve or the special requirements of the guests. 7) When ordering food, you should master the vegetarian dishes, practices and color collocation of the whole table. At the end of ordering food, you should sing the dishes or ask the guests to have a look. 6. Wine ordering service: wine asking, wine displaying and wine pouring. 1) When asking guests for wine, it should be done on the right side of the host. Sell first, then sell drinks. It is necessary to pay attention to the promotion of high-priced drinks according to the identity of the guests. 2) For high-priced wine, the wine must be presented to the guests for appreciation, and it can only be opened after obtaining the consent. And ask about the way to drink wine. 3) Pour wine water: proceed clockwise from the host and guest. 4) Pour the main wine first, then the auxiliary wine. 5) If the host makes a speech during the dinner, the waiter should stop serving and stand aside. 6) Pay attention to whether there is wine in the guest's cup when making a toast. When the guest stands up for a toast or toast, he should quickly pick up the wine and prepare to add drinks. 7) Add drinks when the guest drinks less than 1/3. Six, the banquet begins with the first dish. 1) The first dish means that the banquet officially begins. It may be sashimi, boiled seafood or roasted brine. The serving table is located between the first guest and the second guest on the left side of the assistant host table. 2) After the dish is delivered to the workbench by the food delivery clerk, the waiter checks the menu, serves the food from the serving table after confirmation, moves to between the host and the guest, steps back and sings the name of the dish, and then marks the menu. 3) After the first course is served, start to patrol the guest's desktop to see if it is necessary to add drinks or tea. Seven, dinner service 1, serving and dividing dishes 1) serving new dishes in order, withdrawing old dishes. The food withdrawal position is between the first guest and the second guest on the right of the deputy theme. 2) Where there is a head shape, such as raw platter and lace embellishment, attention should be paid to facing the host and guest when serving. 3) The dishes should be served while they are hot. Only after the dishes are on stage can the dish cover be removed, and the names of the dishes are introduced and retreated to the dish-dividing table or the dish-dividing car to divide the dishes. 4) If the table is divided into dishes, you should face the guests, be bold and cautious, master the weight of the dishes, and divide them evenly; Usually, an extra serving should be placed on the turntable to show the richness of the dish or to add it to the guests. 5) Try to avoid noise when dividing dishes, pay attention to one-handed back when dividing soup, and avoid scraping the bowl with a spoon when dividing soup dishes. 6) The unused dishes can only be removed or packed for the guests with the consent of the guests. 7) The delivery of dishes should be done in the clockwise direction after the host. 8) For dishes with ingredients, the ingredients should be served first, and then the main course. 9) When serving shrimps, crabs, dishes with bones and shells, you should first serve them with a washing cup, and then immediately follow the fragrant towel. 11) When the last green vegetable is served, it indicates that the guest's food has been served. At this time, the guest should be asked if he needs to add food according to the situation of the countertop. 2. In-meal service 1) If there is careless service or guests turn over dishes, wine glasses, soup, etc. during the dinner, the waiter should quickly clean up the guests with two pieces of mouth cloth, one for wiping the dirty place on the countertop, and the other for covering, so as to replace the used utensils. 2) If you accidentally spill soup on the guests when serving, you should handle it in time, apologize, and inform the foreman or supervisor and manager, and the leader will apologize to the guests again and make corresponding treatment. 3) When guests smoke, they should take the initiative to light a cigarette. The lighter should be adjusted first. The procedure is as follows: if you find a cigarette lighter in the distance of the guest's smoking table, you will be prompted to light a cigarette for the guest and hand it to the guest

4) If you find two cigarette butts in the ashtray, you should replace them in time. When replacing them, cover the dirty ashtray with a clean ashtray, evacuate it from the desktop together, and then put the clean ashtray on the desktop. 5) During the meal, Ying Qin changed bone plates and frequently added drinks. 6) During the meal service, Ying Qin toured Taiwan, observed carefully, talked more, acted skillfully, and often laughed. 7) When guests leave the table to propose a toast, they should pull the chair in time. 8) If there is not enough turntable space in the process of dining, the big dish should be changed into small dish or the dishes should be sorted in time. 9) If there is a child dining in the private room, avoid serving food from the side of the child. 11) In the course of meal, we should do a good job in introducing the special dishes or chefs of our hotel. 3, after-dinner service 1) Upon inquiry, if the guest does not need to add food, he should be prompted whether to continue the dessert, staple food, dessert and fruit platter. 2) If snacks are not served in the meal or at the beginning of serving, you should say, "Now I will give you a snack to pad your stomach, so that drinking will be more comfortable." 3) When dessert is served, it should be salty after dessert, and the name of the dish should be reported and introduced accordingly. 4) Serve dim sum first because the main edible feature of dim sum is tasting. The staple food is to fill the stomach, and serving the staple food first will affect the eating characteristics of snacks. 5) Before serving dessert, the tableware that is no longer used on the desktop should be removed first, and then the incense towel and bone dish should be replaced immediately. 6) Serve the fruit and send the guest tea immediately, which is to help the guests add tea in time. 7) When guests use fruit, they should make a bill for the guests in advance as appropriate. Save time for guests. 8) When the guest asks for the bill, who should pay the bill, and then present the bill to the guest to report the meal fee. 9) After receiving the guest's meal fee, make a detailed inventory and sing it. 11) Find the change and invoice, and pack the guests. Eight, see the guest off service 1, pull the chair: when the guest gets up, pull the chair service. 2. Reminder: Remind the guest whether there are any items left behind, or check for the guest. 3. Seeing the guests off: When guests leave the dining table or hall, they should take their packing boxes with them and prepare for seeing them off at the side of the dining table or outside the private room. 9. Closing service 1. Send the guests back to the table, check the potential safety hazards, and do a good job of closing the market in order. 2. Turn off the extra lighting and air conditioning first. 3. Closing order: mouth cloth, incense towel-glassware-small tableware. 4. The dish delivery staff assisted in taking away the dishes. 5. Send and wash small tableware and cups. 6. Vacuum, clean rooms and set tables. 7, turn off the power supply, please check and make records.