1. Prepare for work

Understand the situation. Understand the nationality, identity, religious beliefs and living habits of foreign guests.

be familiar with the menu. Prepare all kinds of tableware and other items according to the banquet menu.

pave and set the table. According to the nature of the banquet, the number of people attending the banquet, the area of the restaurant and the equipment, the table shape can be designed in a straight line, a T-shape, a mountain shape, a box shape, a horseshoe shape and so on. For the table laying and table setting procedures, please refer to the table laying and table setting operation of western food banquet.

2. greet the guests

five minutes before the guests arrive, the usher greets the guests at the banquet hall door.

after the guests arrive, they should take the initiative to say hello to the guests and count the number of people entering.

invite the guests into the banquet hall, and guide them 51cm in front of the guests at the same pace as their walking speed.

3. Drinks before meals

When the guests arrive, the waiter greets them, pulls up the chair for them, and spreads napkins for them from the right after they sit down. Ask the guests what kind of pre-dinner drinks they need, deliver the pre-dinner drinks according to the guests' requirements and quote the names of the drinks.

4. Serving

After the banquet officially started, the waiter began to serve the guests.

serving: when serving, the guests are served first, and the ladies are given priority, and the meal is served from the right side of the guests; When all the guests put down their knives and forks, ask if they can remove the plate. After getting the permission of the guests, remove the plate and knife and fork from the right side of the guests.

serving soup: put the soup bowl on the soup plate and serve it from the right side of the guest. When most guests stop drinking, ask the guest if they can remove the soup. After getting the permission of the guest, remove the soup bowl, soup plate and spoon from the right side of the guest.

when serving wine, please ask the host to taste the wine first, and then pour the wine for the guests; Guests should be asked if they still use white wine. If not, the white wine glasses should be removed.

serve the main course (the operation is the same as that on the top plate).

table cleaning: remove all the bread plates, bread knives, butter plates, bread baskets and salt and pepper bottles with trays, and take away the table top residues with service forks and spoons.

Serving sweets: first, open the sweets fork and spoon, left fork and right spoon, and then serve sweets to the guests from the right side. After all the waiters put down their knives and forks, ask the guests if they can remove the plate. After obtaining the permission of the guests, remove the plate and dessert spork from the right side of the guests.

serving fruit: first, serve the guests with a fruit knife and fork, wash their hands, and then serve the prepared fruit plate.

coffee serving: first, put a set of coffee utensils (coffee cup, saucer, and a coffee spoon on the right side of the saucer) on the right hand side of each guest, then send the weak milk jug and sugar jar on the tray, and stand on the right side of the guest and pour them one by one.

during the meal, observe at any time and take the initiative to add drinks for the guests; When there are more than two cigarette butts in the ashtray, the ashtray should be replaced in time.

5. Checkout

It is the same as the zero-point service procedures and specifications of western food.

6. Farewell guests

When the guests leave, the waiter takes the initiative to pull up the chair, politely bid farewell to the guests and remind them not to forget things. Accompany the guests to the banquet hall door and say goodbye to the guests with the usher. After the guest leaves, check the flammable items such as cigarette butts on the countertop, and return the left-over items to the guest in time, and clean the countertop.