How does the catering manager explain the dishes such as melon cups, delicious ducks, crispy meat, fried shrimp balls and shredded bananas and serve them?

The restaurant welcomes guests and serves food in the following ways:

1. Guests who meet for the first time should say hello with sincere attitude and polite language, so that they can feel real respect and welcome.

2. Greet the guests who patronize alone happily, and use polite expressions such as "good morning" (or "good evening") and "welcome" to find a suitable place for the customers, such as a place near the window.

3. Treat regular customers in a natural and enthusiastic tone and say, "Here we go!" Make guests feel at home.

Second, attract guests to sit down.

1. Some restaurants offer table reservation service. The waiter should know whether the guest has a reservation. If you have a reservation, you should refer to the reservation form or reservation record to guide the guests to their reserved table.

2. For the guests without reservation, the table should be selected according to the number of guests, their preferences, age and identity. At the same time, we should also consider the balance of the restaurant to avoid some tables being too busy.

3. Choose the dining table and invite the guests to sit down. The head waiter took the menu and said, "This way, please", and then walked to the table in front of the guests. If extra tableware and chairs are needed at the dining table, they should be arranged properly before the guests are seated, and the unnecessary tableware and chairs should be removed in time. In addition, special chairs, napkins and knives were prepared for the children.

4. The order of guests' seating is: choose a seat for the lady and help her sit down. In large groups, older women are served first, and other women are helped to sit down when necessary. As far as possible, put the lady's seat on the inside facing the restaurant and avoid facing the wall. When two couples eat by the window, the ladies should be arranged to sit facing the room.

Third, the demonstration menu

1. After the guests are seated, they can provide napkins as needed.

The head waiter handed the menu to the guest on his left. For couples, it should be handed to the lady first. If it is a group, it should be handed to the first guest by the host's right hand, and then handed to the guests in turn counterclockwise along the dining table. If the host says he wants to order for all his members, the menu will be distributed to the next section, and the waiter head waiter will only receive the returned menu. If there is no menu for children, it is best not to hand them ordinary menus unless their parents ask.

3. When the guest is looking at the menu, the waiter should quickly remove or add tableware as needed.

Fourth, explain the menu content.

Waiters should be prepared for the questions that customers may ask on the menu. The characteristics of each dish should be accurately answered and described: which dishes are in season, which dishes are specially made, the time required for the preparation of each dish, the decoration of the dish, the sales volume of the dish and so on.

Verb (abbreviation for verb) zero service

1, recommended drinks before meals. Before accepting the guest's order, the waiter should politely ask the guest, "What kind of tea (drink) do you drink?" You can say to foreign guests, "Can I offer you a cocktail?" After asking the guest for permission, bring the drink that the guest ordered.

2. The sort order. The waiter should stand on the guest's left. Ask the host whether to order for the guests first, and then proceed in turn after getting a clear answer. If there are only two customers of the opposite sex, it is customary to ask the lady first to show respect, unless the other party orders otherwise. When the host signals the guests to order separately, the waiter should start recording from the first guest sitting on the right side of the host, and stand on the left side of the guest counterclockwise to accept the guests' orders in turn.

Sixth, the method of receiving orders

At present, most mid-range restaurants have full-time food delivery staff, who are responsible for delivering menus and dishes. In Chinese restaurants and some western restaurants, in order to reduce labor costs, waiters send menus and take orders directly.

1, waiters need to estimate the approximate time to prepare dishes through their basic cooking knowledge. Try to take the order as soon as possible to ensure the normal service speed.

2. Some restaurants have special call system to inform the waiter that the food is ready.

When ordering food, waiters often need to combine accompaniment with service utensils.

4, generally take cold dishes first, then take hot dishes. In the same tray, hot and cold should be separated.

Before leaving the kitchen, the waiter should check whether all the orders are ready twice according to the guest's order record, then tell the chef that the order of a certain table number has been taken away, and finally take the order record away from the menu shelf.

6. All orders should be prepared according to the standard weight and corresponding cooking methods.

7. Try to serve the guests at the same table at the same time.

8. Make sure there is no spilled food in the plates, dishes and bowls, and all the service tools are in the tray.

9. From the kitchen to the dining room, every tray must be checked.

10. After serving, you must also ask the customer if there is anything else.

Seven, table service

1, dishwashing, spoon service.

Step 2 add drinks.

3. add vegetables.

Eight, Fujian

1. Stand at the door and wait for the guests to leave.

2. Greetings and welcome to visit again.