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

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

Lay and set the table. According to the nature of the banquet, the number of people attending the banquet, the area and equipment of the restaurant, the shape of the table can be designed as linear, T-shaped, mountain-shaped, box-shaped, horseshoe-shaped and so on. Please refer to the table setting and table setting operation of western banquet for table setting and table setting procedures.

Step 2 welcome guests

Five minutes before the guests arrived, the usher greeted the guests at the gate of the banquet hall.

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 lead them 50cm in front of the guests, keeping pace with their walking speed.

Step 3 drink before meals

When the guest arrives, the waiter greets the guest, pulls the chair for the guest and offers his seat. After the guest sat down, he spread out napkins for the guest from the right. Ask the guests what kind of pre-meal drinks they need, deliver the pre-meal drinks according to the guests' requirements and quote the names of the drinks.

Step 4 serve food

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

Serving: When serving, serve from the right side of the guest according to the principle of first guest, then master and first lady; When all the guests put down their knives and forks, ask them if they can take off their plates. After getting the guest's permission, take the plate and knife and fork from the guest's right.

Serve 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 if they can remove the soup. With the consent of the guest, take the soup bowl, soup plate and spoon from the guest's right.

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 are still using white wine. If not, the white wine glasses should be deleted.

Serve the main course (the operation is the same as the first course).

Table cleaning: Take away all the bread plates, bread knives, butter plates, bread baskets and salt and pepper bottles with trays, and take away the table residue with service forks and spoons.

Serve sweets: first open the fork and spoon of sweets, and then serve sweets to the guests from the right. After all the guests put down their knives and forks, ask them if they can withdraw their plates. Take away the plate and dessert from the guest's right after obtaining the guest's consent.

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

Serving coffee: first put a set of coffee utensils (coffee cup, saucer and coffee spoon on the right side of the tray) on the right hand side of each guest, then put the weak milk pot 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 wine to the guests; When there are more than two cigarette butts in the ashtray, the ashtray should be replaced in time.

Step 5 check

Western-style snack service procedures and norms.

6. Farewell guests

When the guests left, the waiter took the initiative to pull up the chair, politely bid farewell to the guests and reminded them not to forget their belongings. 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, return the remaining items to the guest in time, and clean the countertop.