1, personal hygiene preparation

The waiter first made a comprehensive examination of his gfd, and asked him to be cheerful, smiling, dignified and generous, with his hair neatly combed, his eyebrows not covered in front and his collar not covered in the back.

Male employees should do: no sideburns and beards, insist on shaving every day, no long nails, no earrings and no strange hair.

Female employees should do the following: their hair should be curled in a unified way, without heavy hair oil, and their hair style should be beautiful and generous. They should not wear necklaces, bracelets, rings and earrings when they go to work, and they should not wear long nails or nail polish, and wear heavy makeup. The post requires light makeup.

Wear the required tooling, wash it, iron it, buckle it completely, and don't roll up your sleeves. Don't show sweaters in winter, wear work cards in a unified way, keep shoes neat (black), men's socks dark, and women's socks flesh-colored.

2. Hygienic preparation of the work area

Focus on the regional hygiene inspection during pre-meal preparation (refer to the restaurant hygiene management system). The contents of regional hygiene inspection include: floor hygiene, wall hygiene, workbench hygiene, linen room hygiene, various display cabinets, murals, screens, hall columns, handrails and other hygiene.

Attendants check the hygiene of the work area they are responsible for when preparing before meals:

Whether there are water stains, garbage, paper scraps and other sundries on the ground.

Whether there are stains, cobwebs and loose wall skin on the wall.

Art pendants and vases are neat, intact, neat and clean.

Make sure the curtains are free of holes, hooks and dirty marks.

Ensure that the lamps are in good condition and effective.

Whether the countertop is clean, whether the tableware is complete, whether it is bright, and there is no water stain, oil stain or damage.

Make sure the sideboard is clean and tidy.

II. Preparation of catering equipment and facilities

1, tableware preparation

Set the table as required, that is, set bone plates, small bowls, chopsticks, teacups, ashtrays, toothpicks, seasoning salt for hot pot restaurants, vinegar pots, monosodium glutamate, etc.

In principle, chopsticks with the name and emblem of the store face upwards. Tableware with store logo should be uniformly oriented to guests. Chopsticks should be placed one finger away from the bone plate, toothpicks, vinegar pots and other condiments should be placed in the upper right corner of the dining table. The glass can only be placed upside down on a clean tablecloth or cushion to keep the cup hygienic. At the same time, all the cups should be put in the past when you start business, otherwise it will give people the impression that the restaurant is not ready yet. After setting the table, all the cups must be checked once.

2. Counter surface for preparing food

Teapots, kettles, soy sauce and vinegar bottles should be prepared in the pantry. Put a proper amount of tea and water in the teapot to make the color. Ensure that there is boiling water above 90 degrees in the kettle, and the appearance of the kettle is clean and free of water drops. Soy sauce vinegar bottles are sufficient without peculiar smell. Pallets should be equipped with clean standard quantity, without water and oil stains.

Step 3 prepare the things in the sideboard

Whether the tableware in the cabinet is sufficient and complete, such as bone plates, wing bowls, porcelain spoons, chopsticks, cups, saucers and glassware. , and whether the service area under its jurisdiction has prepared sputum barrels and garbage bins (the garbage bins are in bags). Whether the service items such as mouth cloth, dishcloth, watering can, oil pen, bottle opener, lighter and menu are complete, and check whether the facilities and equipment such as electrical appliances can work normally. Ensure that the number of towels is sufficient and the temperature is appropriate. Towels are free of sundries, hair, etc. Check whether the table in the area is clean and tidy, and whether the tableware specified by the table is in a straight line.

The adequacy of tableware preparation directly affects the overall service. Generally, the tableware in the work cabinet should be prepared to 3 to 4 times the area under its jurisdiction. General storage rules are:

Work counter: tray, menu, small towel;

First floor: chopsticks, chopsticks rack, napkin, napkin buckle;

Second floor: teacups, small bowls, spoon roots and ashtrays;

The third layer: bone plate

White wine glass, beer glass, red wine glass, etc. Can be placed in the designated position in each area, and the rice bowl can be placed directly in the cooking place.

4, other equipment and facilities inspection preparation

Inspection and preparation of other equipment and facilities mainly ensure the normal operation of public equipment and facilities in the restaurant, mainly including:

Air conditioning, exhaust, lighting, television, fire control facilities

If you use the computer ordering system, you must test the power supply and printers of the computers in each area.

Can the desktop turntable work normally?

5, restaurant safety inspection preparation

The waiter should check whether the cooker in the responsibility area (hot pot restaurant) leaks, whether the tables, chairs and benches are in good condition and whether other equipment and facilities are safe.

Third, other preparatory work

1. Prepare materials in the linen room; (including all kinds of tablecloths and garbage bags in the straw house)

2. Preparation of the closed area;

3. Prepare enough cutlery racks as needed.

4. Are all kinds of dining tools ready? (such as garbage clips, mops, towels, cleaning utensils, etc.). )

5. Whether the background music of the restaurant is played and appropriate;

6. Whether the temperature is appropriate;

7. Maintenance and placement of green plants;

8. Whether all kinds of articles, equipment and tools in the restaurant are placed in a standardized way; (eg desks and chairs are in a straight line)

9. Know the food information of each meal;

10. Understand the information and needs of customers in the responsible area and set up tables according to the standards;

1 1. Prepare documents and personal working meals;

Fourth, understand the basic operation of the restaurant that day.

Understand the selling, urgent promotion, special food recommendation, personal sales quota and food sales of the day, and master personal regional reservation.

After the above-mentioned pre-meal preparation work is completed, the waiter reports to the foreman and accepts the pre-meal preparation work inspection by the foreman or the front office minister. After the relevant management personnel check and confirm that it is correct, the waiter will tidy up his personal gfd again, stand in a standard posture in his responsible area, and prepare for the arrival of the guests. Finally, please pay attention to your smile!