See if these are helpful. The service flow of the absolute western buffet has not been found.

The standardized service flow of hotels or restaurants is as follows:

Preparation before a meal

1) Prepare according to the "Standard for Setting the Table for Chinese Snacks".

2) Attend the pre-dinner meeting on time to get to know the customer situation, the assigned work area and the work content.

3) prepare all the condiments, utensils and tableware needed for the meal.

4) check the appearance and pay attention to the standing posture.

check

1) whether the folding seams of all dining table cloths in the restaurant are uniform, and whether the four corners of the tablecloth hang down in a straight line with the tables and chairs.

2) whether the seven pieces of tableware (pelvis, soup bowl, spoon, small cup, chopsticks, chopstick holder, small handlebars and saucer) placed on the dining table are clean and tidy, without gaps, whether the quantity meets the requirements and whether the placement distance is symmetrical.

3) Whether the variety and quantity of spare tableware are complete, sufficient and clean, and whether they are placed neatly.

4) Table cloth and mouth cloth are crisp, with or without holes and stains.

5) Whether the flowers and plants are bright without dead branches.

6) whether there are sundries on the floor and whether the chair surface is clean.

7) Whether the order, ballpoint pen and bottle opener are ready.

serve in three meals

l) stand in the designated position and wait for the guests. Stand upright, do not lean on anything, do not cross your legs, naturally cross your hands in front of your abdomen, and be dignified and full of energy.

2) When the usher brings the guests into this area, they should immediately come forward and greet them with a smile.

3) Assist to lead the chair, invite the guests to sit down, and gently spread the cloth for the main guests.

4) if the guest needs to take off his coat, hang up the clothes for the guest.

5) if the number of guests dining is not equal to the number of seats, trays must be used when some tableware and food need to be added or removed.

6) Use trays and towel clips to serve hot (cold) towels for the guests from the right side, and politely say to the guests, "Please use a towel." And follow the order of first female guest, then male guest, first VIP, then host to serve the guests.

7) Open the first page of the menu, politely present it to the guests, and say, "Here is the menu. Please order, madam (or sir)."

8) Serve condiments for guests.

9) Remove the chopstick sets and used towels for the guests.

11) Stand in an appropriate position to accept the guest's order. When the guest is in doubt, he can introduce the characteristics or tastes of the dishes to the guests, suggest what the guests can order, or sell the seasonal dishes and special dishes to the guests.

11) When placing an order, the handwriting should be clear, indicating the date, station number, number of guests, the number of large, medium and small guests, and my name, and repeat the dishes and drinks ordered by the guests, and then order the food after the guests confirm. The wine list, cold dishes, hot dishes and snacks should be ordered separately.

12) The first copy of the order should be handed over to the cashier, and the second copy should be stamped by the cashier, and then handed over to the kitchen or bar by the food delivery staff as the evidence for receiving the dishes and drinks, and the third copy should be handed over to the food delivery staff for drawing the order.

13) Use trays to accurately present drinks and alcohol to each guest according to the order number on the order, and pour wine water for the guests.

14) The first course should not keep the guests waiting for no more than 11-15 minutes, and greet them from time to time.

15) The order of serving: cold dishes, hot dishes (soup, big dishes, vegetables and soup), rice or snacks, desserts, fruits and tea. Every time you serve a dish, write off one on the order to prevent it from being missed or wrong.

16) Every time you serve a dish, you must politely and clearly report the name of the dish to the guests and divide the dishes.

17) Keep patrolling Taiwan, add drinks for guests at any time, and change pelvis.

18) There should be no more than three cigarette butts in the ashtray. When cigarette butts are found, they should be replaced immediately.

19) Remove empty pots and bottles at any time, arrange the dining table in time, be responsive, answer questions, have a kind attitude, have a kind language and be considerate in service, and meet the requirements of the guests without raising their hands.

21) After all the drinks, dishes and meals are served, inform the guests and ask them what else they need to add.

21) When ordering, if there is a shortage of food, the guest should be informed politely in time, and apologize. Ask the guest whether to change the dishes or recommend the dishes to the guest. If the guest approves, the order will be placed and the kitchen will be cooked as quickly as possible.

22) If guests have special requirements, they should try their best to solve them, and don't say rude words such as "no", "no" and "I don't know". If you are really in trouble, you should greet the guests and say, "Excuse me, please wait a moment." Then report to the foreman or manager immediately, but be sure to give the guest an answer or ask the restaurant manager to come forward to solve it.

23) If a guest's chopsticks, mouth cloth, etc. fall to the ground, they should be replaced with clean ones immediately, and the dirty ones should be removed.

24) During the meal, if a guest knocks over a teacup, drink, etc., and stains the guest's clothes and countertops, help the guest to wipe them quickly with a clean mouthcloth or a small towel, and cover the stained countertops with a clean mouthcloth.

25) At the end of the meal, the guests should ask for their opinions, fill in the boring consultation form, and forward the opinions to the foreman or manager.

26) After the guests have finished eating, send them a cup of hot tea and a small woolen cloth in time.

27) count the food and drinks ordered by the guests in time, tell the cashier to prepare the bill, and put the bill in the cashier folder after checking.

28) When the guest asks to check out, go forward immediately and present the cashier clip from the right rear of the guest.

29) If you get the change back, you should present it to the guests together with the bills and notes.

31) When the guests are leaving, gently pull open the chair to remind them not to forget their belongings and warmly welcome them to come again.