Discussion on ordering dinner or being invited to dinner! (especially close to real life)
If people who are familiar go out to eat together, they usually order a dish. If no one eats this dish, then the person who ordered it must eat it himself as a punishment for ordering bad food. But what if I treat or get invited?
[actual combat 2: being treated] people who treat guests love to let guests order, and they are afraid of anything bad when they first arrive. If they want something expensive, do you want a next time? I want something cheaper, shredded potatoes with vinegar, which is very cheap and available in all kinds of restaurants, but it's too embarrassing for the host! Then try to order something with moderate price and suitable for people in the place! Try the following four principles:
1, know the taste. Ask the waiter about the specialties here. You can refer to suggestions, but listen selectively, because some waiters will recommend some dishes made with expired ingredients, especially those made with heavy oil.
2. Know the price. Except vegetables, it is normal that meat food is 1.5 times more expensive than the market price. (Except for specialty dishes) Dishes marked with the word "seasonal" are recommended to be avoided.
Step 3 be fresh. Vegetables emphasize seasonal freshness, and some unconventional coriander should pay attention to whether the raw materials are fresh.
4. Know the password. Generally, the whole table should be properly matched, and the combination of vegetarian, light and dry cooking methods should be adopted.
From the psychological analysis of food consumption, if one or two dishes can satisfy people, people will feel satisfied. Don't think that the whole table can impress you.
[Actual Combat 3: Banquet for Others] To entertain others, out of courtesy, guests should be allowed to order. It will save a lot of trouble if the guests are willing to order. What if the guest refuses to order? At this time, you have to use a heavy burden of eight-part essay program.
Cold dishes before cooking; Pot soup and snacks; Plus a fruit bowl. In addition, pay attention to whether there are any taboos in the living room. Since it's your treat, the initiative is yours. It's best to choose the restaurant you've been to and be aware of it!
If you really don't know what to order, you can look at the dishes on other people's tables and make a rough estimate. Another trick is to call the foreman in, tell her the standard, and ask the foreman to help order. The head waiter must be familiar with his restaurant, and he can guarantee to taste the characteristics of our restaurant and match it reasonably. In order to attract repeat customers, the foreman usually doesn't discount the quality.
There is a saying in Sun Tzu's Art of War: Know yourself and know yourself, and you will win every battle. Now that I'm here, I must try some special dishes. If there are any specialties, I must point them out, because restaurants want to attract business, and the cheapness of specialties is related to the characteristics of restaurants. Ordering special dishes can save money and try early.
Ordering principle:
Entering the restaurant corresponding to the identity is half the battle.
First, we should know what grades of restaurants are there in the area, and where are the high-end, mid-range and low-end restaurants;
Second, first go to the restaurant to feel the more distinctive dishes, tastes and prices;
Third, first evaluate the identity and taste of the invited person, choose a suitable restaurant, and important guests must book private rooms;
Fourth, if you want to talk about sensitive topics, you must point to private rooms or restaurants far away from the guest's life circle;
Fifth, if the customer status is high and you want to save yourself, you'd better bring your own drinks. What I bought outside was not 1 o or 2: 00 compared with what I bought at the hotel.
Ordering knowledge:
First, please ask the guests to order first. If the guest orders the food humbly, the host need not be too reluctant.
Second, the process of ordering food should be fast. Don't order for long. Ask the guests if they like key dishes and flavored dishes, and pay special attention not to order dishes that are too spicy or greasy to their taste.
Third, we should evaluate the budget before ordering. Generally, there are one or two more main courses than guests, and one cold dish and one soup is enough. Especially greasy dishes, you can usually order one, such as salt and pepper ribs, ribs, braised pork and Dongpo meat. If there are more than four main courses, you can consider fish, chicken or duck, meat, and finally you must have light dishes, such as vegetables.
Fourth, to order higher-level dishes, you only need to order one or two distinctive and high-grade dishes, and it is not necessary for every dish to be expensive;
Fifth, don't order several dishes of the same type at the same time, such as fish, but the method is different (I once had a whole fish feast-18 dish was made of a fish weighing more than 40 kilograms and tasted different). If it is meat, it is best to distinguish between types and methods; Pay attention to whether the guests have any taboos-whether they eat spicy food, whether they are Muslims, whether they are pregnant, whether they take medicine, whether they are allergic to seafood, etc. If there are old people and children, pay attention to some dishes that don't require high teeth.
Sixth, ask the guests what to drink after ordering. If you don't want to drink, you can consider some beer or red wine. If you can't drink alcohol at all, you can drive, or you can't drink alcohol because of your afternoon work schedule, or simply say that the company doesn't allow you to drink alcohol for lunch, but drinking alcohol is not necessarily cheaper than drinking yogurt or juice. Some guests think that juice is unsanitary. Please confirm the production date, manufacturer and other information carefully.
Vii. Matters needing attention in wine ordering 1, and the price of each bottle of liquor shall not exceed1/3-1/2 of the meal budget; 2. Pay attention to the collocation of red wine and dishes, and remember the principle of "red wine with red meat and white wine with white meat". In other words, if it is seafood, try to drink dry white, and if Chinese food is greasy, it is best to drink dry red;
You have learned a lot about ordering wine. If you don't order well, you will be invited to the meal for free.
Eighth, if you are going to a restaurant for the first time, you can ask the waiter to recommend some special dishes and then choose some home-cooked dishes. I guess it tastes good.
Ninth, finally order the staple food; Pay attention to the difference between north and south. In the north, only pasta is called the staple food.
A restaurant manager said that many guests who come to eat can't order at all. Therefore, when you go into a restaurant to order, you should pay attention to the following points.
1, don't eat whatever you want. The first consideration when ordering food is not only taste preference, but also dish collocation. A table of dishes is mainly composed of soup, hot dishes and cold dishes. The raw materials are nothing more than meat (livestock and poultry), seafood (fish, shrimp and crabs) and vegetables. The six elements are indispensable, and the combination must be arranged reasonably to avoid the repetition of the same element. For six people, usually 3-4 cold dishes, 3-4 stir-fried dishes, one big dish and one soup, 1-2 snacks are enough. Dishes should emphasize vegetarian dishes, shades, dry and wet, and various cooking methods, and the raw materials should not be repeated as much as possible. For example, choose old duck pot to make soup, and hot dishes and cold dishes can focus on dishes with fish or vegetables as the main raw materials; If you choose fish soup, there is no need to order fish or other seafood. Even if you like sweet and sour dishes and order sweet and sour fish, don't choose pineapple sweet and sour pork. ...
Don't just pay attention to the special dishes recommended on the menu. Even if you don't know what to order, you can only choose one of the special dishes recommended by the restaurant, and the rest depends on your own taste, otherwise a table is a series of dishes with different tastes (such as spicy). From the psychological analysis of food consumption, eating one or two dishes at a time will leave a good impression on you and you will feel satisfied. Don't expect all the dishes to impress you.
3. Be clear about the price. Fear of being slaughtered when ordering food is a common psychology of guests. You can master a principle when ordering food. Except for vegetables, it is normal that the general chicken, duck, fish and meat dishes are 1- 1.5 times more expensive than the food market, unless they are special dishes and dishes with very delicate workmanship, they will be slaughtered if they are more than twice as expensive. Because the hotel's accounting method is to double the gross profit on the cost, and the cost only includes the main ingredients, auxiliary materials and seasonings (including fuel at most), and the rest can't be counted as costs. The gross profit of vegetables is allowed to be higher because the price is low. I advise you not to touch the menu marked "Current Price". The special dishes of the day specially launched by the store must be the main points. Specials are generally "loss-making dishes" sold by restaurant owners to attract old customers.
4. Don't listen to all the waiters. For new guests, the general waiter is happy to provide ordering guidance. You just need to hear what the specialty of this store is, which dish sells best, and how it tastes and costs. It is best to avoid the kind that the waiter has repeatedly recommended enthusiastically, and there are often ghosts. For example, a batch of live shrimps purchased a day or two ago died on the third day. If you can't sell all the vegetables that day, the remaining raw materials will go bad and be thrown away the next day. Some bosses will take the form of special promotion and stick it on the "water sign" of the restaurant. When guests order, the waiter will try his best to seduce them. Even every time the waiter sells a shrimp dish, he will get a few yuan bonus from the boss as soon as he turns around.
Take nine dishes and one soup as an example:
Soup is better, because it is the first course, which requires mellow taste and high-grade soup;
The first course, cold dish or roasted dish, is better, generally depending on which restaurant is more professional;
The specialty of the second dish can be local or the specialty of the restaurant;
The third course is your special expensive dish, so be sure to highlight "expensive";
Then serve a light dish, don't steal the limelight of that expensive dish, let your mouth change;
Then go to eat more expensive but rare seafood;
Almost, a cheaper braise in soy sauce;
When it's time to fry, when it's time to be bored, fill your stomach and don't be hungry;
Special cooking and vegetables are the same as above in time, both of which are delivered. ....
If you drink, turn the fried and the first dish over and order a thick soup.
Now that the living standard has improved, it is normal to eat in restaurants. Just having a casual meal, nothing special. If you eat in a business enterprise or in a conference, and you happen to be an office director or something, then ordering food is very particular. You should not only pay attention to the color, fragrance, shape and flowers of dishes, but also observe your words and deeds, so as not to be too conspicuous. So tired!
So how can we balance these aspects? Recently, I read an article in this field and found it very valuable for reference, so I extracted it and recommended it to my friends for reference.
have a look at
This is the first thing. Don't open the menu to order in the restaurant. Of course, you already know the familiar restaurants like the back of your hand. When eating in a new restaurant, you should:
1, let's look at the same dish on someone else's table first, then this dish must be a feature of this restaurant, and the price/performance ratio will not be bad. Might as well be better. Looking at other people's tables can also help you intuitively understand the products of dishes, and observing the expressions of diners can also accurately distinguish the quality of dishes. Pick some popular dishes, so that your order success rate will be higher.
Look at what people are doing. Are there many diners? If the restaurant is crowded and most of the dishes on the table have not been served, it means that the service speed of this restaurant will not be very fast, so you need to order more cold dishes and less steamed and laborious dishes to avoid waiting for a long time. On the contrary, you can order less cold dishes to avoid waste.
differentiate
1, let's distinguish "Yan" first. Generally speaking, the waitress will always recommend several dishes to you, so you should identify her intentions. Many restaurants have such an unwritten secret system: every day before the market opens, the kitchen will write a note with the dishes that need to be promoted today. Most of these dishes are "the quality will be affected if the raw materials are put down again, and they must be sold quickly." The waitresses who sell these dishes are paid, so they work extra hard. Therefore, be sure not to be moved by the bright smile and sweet voice, and be alert to the bait.
2. Identify the "type" again. Eating in restaurants is nothing more than business banquets, family gatherings, drinking with friends and working lunches. Business banquet: naturally, cold dishes, hot dishes, snacks, soup and fruits are served in full set, but it is not necessary to pay too much attention to ostentation and extravagance, and it is the most scientific in moderation. If it is other kinds, there is no need to be so particular, order less or no cold dishes, and the fastest cooking speed can avoid waiting.
3. Then distinguish the number of people. It is another matter of special significance. If you just want to get together or fill your stomach, you can order three dishes 1 soup for less than four people. 5-7 station 5 dishes 1 soup; More than 8 people, according to the number of people minus 2 points, should be enough. The above refers to hot dishes, with as few cold dishes as possible. If there are more cold dishes, then the hot dishes can be reduced by one or two.
Avoid.
The word "taboo" is to avoid ordering separately from the same person, which can avoid a lot of embarrassment and is especially suitable for some special dining activities. Such as business banquets, birthday parties, etc. You may wish to order in advance, which is much more free and more comfortable to refuse the recommendation of the lady. After ordering, you can also calculate the cost first, so that you know what you are doing. If the total price is found to be too high or too low, it can also be adjusted immediately.
Inviting guests to dinner has its own "routine". In fact, it is the easiest to book a banquet, because there are routines to follow. The embodiment of taste should not rely on "quantity", but on "quality".
Wedding banquet:
A wedding reception usually includes eight cold dishes, eight-10 hot dishes, 1 soup, two snacks and 1 fruit. Most hotels now offer wedding packages. Distinguish the specifications of the wedding banquet package mainly depends on three main dishes: shrimp, crab and fish.
If you use grass shrimp, red crab, mandarin fish or left-handed fish, it basically belongs to the mid-range specifications.
A little higher, shrimp may be replaced with shrimp or medium shrimp, crab with cream crab, and fish with treasures, which is more than 30% more expensive.
If it's lobster, East Star Spot or something, it will be by going up one flight of stairs. Just pay attention to these three main courses when ordering a wedding banquet, and everything else is similar.
Birthday party:
Most consumers order their own food, and the routine is similar to a wedding banquet. Just control your grades. If the budget is limited, the best way is to highlight one main course instead of spreading the money equally among several main courses, so as to leave a good impression. What needs to be reminded in particular is that this kind of family banquet should give more consideration to the elderly and children, order more soft dishes, and order less "everyone" dishes to avoid empty seats on the table. Longevity noodles are essential.
Business banquet:
Business banquets are actually the most formatted. Here is the basic menu-five meats and three vegetables, eight cold dishes, shrimp, crab, fish, two poultry dishes, 1 vegetables, 1 bean products, two restaurant specialties or kung fu dishes. That's all. There are preferably two types of "everyone". If you want to improve the specifications, adding lobster, shark's fin, bird's nest and abalone according to the specifications is the easiest way!
Ordering principle:
Entering the restaurant corresponding to the identity is half the battle.
First, we should know what grades of restaurants are there in the area, and where are the high-end, mid-range and low-end restaurants;
Second, first go to the restaurant to feel the more distinctive dishes, tastes and prices;
Third, first evaluate the identity and taste of the invited person, choose a suitable restaurant, and important guests must book private rooms;
Fourth, if you want to talk about sensitive topics, you must point to private rooms or restaurants far away from the guest's life circle.
Ordering knowledge:
First, please ask the guests to order first. If the guest orders the food humbly, the host need not be too reluctant.
Second, the process of ordering food should be fast. Don't order for long. Ask the guests if they like key dishes and flavored dishes, and pay special attention not to order dishes that are too spicy or greasy to their taste.
Third, we should evaluate the budget before ordering. Generally, there are one or two more main courses than guests, and one cold dish and one soup is enough. Especially greasy dishes, you can usually order one, such as salt and pepper ribs, ribs, braised pork and Dongpo meat. If there are more than four main courses, you can consider fish, chicken or duck, meat, and finally you must have light dishes, such as vegetables.
Fourth, to order higher-level dishes, you only need to order one or two distinctive and high-grade dishes, and it is not necessary for every dish to be expensive;
Fifth, don't order several dishes of the same type at the same time, such as fish, but in different ways. If it is meat, it is best to distinguish between types and methods;
Sixth, after ordering, ask the guests what to drink. If you don't want to drink, you can consider some beer or red wine. If you can't drink alcohol at all, you can drive, or you can't drink alcohol because of the afternoon work arrangement, or simply say that you are not allowed to drink alcohol at lunch in the company, but drinking alcohol is not necessarily cheaper than drinking yogurt or juice. Some guests think that the juice is unsanitary, so you should check it carefully.
Seventh, if you are going to a restaurant for the first time, you can ask the waiter to recommend some special dishes and then choose some more popular dishes. I guess it tastes good.
Eighth, finally order the staple food;
Ninth, if the meal time is tight, don't order dishes that take time to cook (often expensive main courses). If you are not clear, you can ask the waiter to confirm.
Tenth, don't eat out if you have no money, and don't order cheap dishes when you get to the restaurant.
If you are a distinguished guest, you can order a cup of stew, such as high-grade bird's nest, abalone or goose's feet, which is a way to reflect the level of hospitality.
How to order food for guests
Ordering food is the initial stage for guests to buy hotel catering products, which is related to the success or failure of the whole service process. If the ordering service is not thoughtful, guests are likely to leave in a hurry, and may even be dissatisfied with the overall service of the restaurant. When ordering, there is no problem for those guests who are not demanding. They order when they feel good, serve after eating, eat after eating, and leave after eating. The guests are very satisfied and the colleagues are very happy.
It's not that simple for regulars and gourmets. While eating the hotel's signature dishes, they also want to know about raw materials, cooking methods, allusions and so on. These are not enough. They should eat as many new dishes and fine dishes as possible, get to know them and get to know them. These requirements can only be met by eating and ordering food, which is difficult for ordinary colleagues to do. Therefore, it is necessary to summarize the long-term ordering skills and learn from peers:
I. Basic procedures
The basic procedure of ordering food is relatively simple in form, including: sending tea and towels → sending menu → waiting for ordering food → ordering food → remembering the name of the dish → repeating the name of the dish. However, it is not a simple matter to combine these procedures organically to achieve the satisfaction of guests. Different guests have different preferences for food, different eating habits and methods, different familiarity with the products provided by restaurants, and different requirements for product flavor and product price, which need to be paid attention to and properly solved during the ordering process.
Second, the basic requirements
Judging from the requirements of guests and the characteristics of hotel catering service, the following points should be paid attention to in ordering service:
A. timing and rhythm.
In most cases, guests should enter the box to order food within three minutes after sitting, but there are also many times when guests are not in a hurry to order food after entering the box. Some guests hope that everyone can order food. We can use it flexibly according to the situation.
B. the guest's expression and psychology.
When you start ordering, you should observe carefully and master the skills of "seeing, listening and asking".
1, "Look", the age, manners and mood of the spectators, whether they are business guests or government guests, whether they are foreign or local, whether they are light meals or light business, whether they are friends for dinner or for a change. Whether it is ostentatious or vacant, it is important for us to observe who is the host and who is the guest.
2, "listen", listen to the accent, if the guest's accent is from the same area as yours, then you'd better order with him in dialect, the guest will feel more cordial, and you can also understand his relationship with his peers from the customer's conversation.
3, "ask", ask the customer's dietary needs, see which dishes the guest likes, which dishes he doesn't like, and what dishes he ate last time? We can introduce new dishes and used dishes to customers according to the situation.
C. be serious and patient.
In the process of ordering food, care and patience are the most important. The dishes that the guests don't understand should be introduced and recommended in detail. If the guests have something to say, they must listen patiently.
D. language and expression. (Etiquette \ Talk \ Smile)
Good language ability, the so-called good language ability is flexible and clever use, which can satisfy customers.
Third, knowledge and skills.
When ordering food, you should know what the main ingredients are, what the ingredients are, how to make them, and its origin and nutrition knowledge. Only the last allusion is the best. For example, if a guest orders Wuchang fish, you can say: Hubei was called Wuchang in ancient times, and there is a lake with a surface of 600,000 mu in the southwest named Liangzi Lake. Liangzi Lake is rich in grass and beautiful in fish. Its Tongjiang River is Fankou. Here, the water potential gyrates, and there are large and small reflux points. "Everyone who talks about big returns, those under the fishing platform say small returns" (Wuchang County Records). Yuan Jie in the Tang Dynasty had a song: "Fan Kou wants to flow eastward, and the great river wants to come north, and Fan Kou is south, which is a great return." It is easy for fish to swim in the middle and take the bait easily. If you want to be a fisherman, there will always be water. " The song says: "Fish going back to China" is Wuchang fish, commonly known as group head gun and neck-shrinking gun. According to Wuchang County Records, bream, also known as bream, ranks first in the world. It's a place where the water is swirling and the pool is bottomless, and fishermen fish. Just fat and beautiful, other places are better than other places. At the same time, it is true that there are white scales in the abdomen without black films.
1965, Wuhan Catering Company invited famous chefs to formally name Wuchang fish as a local cuisine in Wuchang Greater China Restaurant, which inherited and carried forward the cooking skills of famous chefs in previous dynasties. They use Hubei native products as ingredients and appropriate seafood products to produce various flavors, which are bright in color, fresh and rich in sauce, steamed, braised in brown sauce, braised in oil and stuffed with flowers, and fried beautifully. . . . .
China's Food Minister's Ordering Skills
Ordering skills
Order introduction
Ordering food is the initial stage for guests to buy hotel catering products, which is related to the success or failure of the whole service process. If the ordering service is not thoughtful, guests are likely to leave in a hurry, and may even be dissatisfied with the overall service of the restaurant. Therefore, ministers need to master the basic procedures, basic requirements and service methods of ordering food.
I. Basic procedures
The basic process of ordering food is relatively simple in form, including: sending tea and towels → waiting for ordering food → sending menu → ordering food → remembering dish names. However, it is not a simple matter to combine these schemes organically to achieve the effect of satisfying customers. Guests have different food preferences, different eating habits and methods, different familiarity with the products provided by restaurants, and different requirements for product flavor and product price, which need to be paid attention to and properly solved during the ordering process.
Second, the basic requirements
Judging from the requirements of guests and the characteristics of hotel catering service, the following points should be paid attention to in ordering service:
1. Timing and rhythm. (Please enter the room to order in time within a few minutes after the guests are seated.)
2. The guest's expression and psychology. (especially when you start ordering, watch carefully)
We should master the skills of "seeing, listening and asking".
(1) "Look" depends on people's age, behavior and mood, whether they are from other places or local, whether they are having a light meal or a light business, and entertaining friends for dinner. Adjust whether the taste is ostentatious or vacant, and observe who is the host and who is the guest.
(2) "Listen", listen to the accent, judge the region or understand the relationship between customers and peers from their conversations.
(3) "Ask", asking about customers' dietary needs and making appropriate introductions to dishes.
3. Be serious and patient. Introduce the recommendation in detail and listen to the opinions of the guests patiently.
4. Language and expression. (Etiquette \ Talk \ Smile)
Good language ability, the so-called good language ability is to use the language flexibly and skillfully, which can satisfy customers.
5. Knowledge and skills.
(1) Have a full understanding of product knowledge such as dishes and ordering.
(2) according to the observation to judge the requirements of the guests.
(3) Master business knowledge and skills.
Third, the service method
When guests order food, the service staff should not only serve the guests according to the basic procedures and requirements, but also have the ability to deal with special problems flexibly. This ability is the embodiment of quality and accomplishment, the reflection of experience, skills and skills, and the crystallization of inspiration and wisdom. Generally speaking, we can summarize the methods of ordering service as follows:
1. Program sorting method. (Memorize the names of dishes and quote them quickly and accurately)
2. Recommend a la carte method. (Hotel specialties, urgent dishes)
3. sell a la carte.
Promote sales according to customers' consumption motives.
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The characteristics of these consumers' demands are economy, eating fast, leaving early, not having too many varieties, and demanding fast. They should take the initiative to introduce cheap and good quality, soup and vegetables, and the production time is short.
(2) adjust the taste. Most customers who come to the restaurant to adjust the taste are Mu Cong, who is short-lived and short-lived. br/>； In the process of service, we should pay more attention to introducing some dishes that reflect the characteristics, the quantity should be small and precise.
(3) Banquets, in addition to weddings, birthday celebrations and other banquets, there are banquets for various reasons, such as business banquets. Such guests are required to pay attention to some ostentation and extravagance, with a variety of dishes, and some pay attention to exquisite and sufficient dishes within a certain price range.
(4) Dinner parties, such as gatherings of colleagues and friends.
Their appeal is lively, chatting while eating, the food is average, the variety is rich but not many, refined but not expensive.
Sometimes everyone orders a dish they like to eat, and some also like side dishes. Pay attention to the service, not too fast. You should take the initiative to help heat it up.
4. Psychological ranking method.
Promote sales according to customers' characteristics.
(1) Showoff type, he is more emotional, generally more emotional, and attaches importance to friendship and good face. In order to show off his wealth, he generously invites friends, such as "slapping his face to make him fat". Sometimes he uses up his salary in March in one meal, even if a person orders two or three dishes, this kind of guest does not want to be quick but wants to be good.
(2) Vacant type, most of these customers just go out, are not used to eating out, don't know which restaurant to go to, don't know what to eat, lack the knowledge and experience of eating, and just find a place to eat.
(3) Habitual, this kind of customers are used to eating delicious food, which does not necessarily have a unique style, but because of long-term consumption, they have formed psychological inertia when deciding to eat. Habitual customers prefer a snack, like the taste of a meal, or believe in the reputation of a restaurant or chef.
When serving this kind of customers, we should pay attention to greet the guests (preferably add their surnames). By the way, is Mr. XXX still the same as last time? Or another point or introduction, what we introduced today that you have never used before?
Precautions for ordering:
1. Try to introduce seasonal dishes, specialty dishes, signature dishes and best-selling dishes to guests according to their psychological needs.
2. Remember to remind the guests in time when they order too much or repeat the raw materials and tastes.
3. When a guest orders a dish, tell the guest to change the dish in time and recommend a dish similar to the estimated dish.
4. When the guests are away, the menu should be marked (order), the anxious guests should be marked (speed up), and the guests with special requirements should also be marked, such as no garlic, sugar, spicy, peanut oil and pork.
5. seafood should be marked with method and weight, and ask if it needs to be confirmed.
6. The station number and table number should be clearly written, and the name should also be written.
7. The documents of the split department are clearly divided.
8. Repeat to the guests after ordering.
9. Make it clear how to fish.
10. Promote the promotion of dishes (minimize the loss of the hotel).
1 1. Ask for guests' opinions while eating.
12. How to handle serving or not:
13. Disposal method of returned vegetables and seafood:
14. Dishes collocation method:
15. How to eat all kinds of seafood:
16. We should inform each other of the extra dishes or the wrong dishes and try our best to push them out.
17. Pay attention to the promotion of drinks.
Drinks are highly profitable. Don't forget to ask the guests if they need a drink after ordering, and introduce them appropriately according to the situation.
18。 Malicious sales are absolutely forbidden.