2. After taking the guests to their seats, please pull up the chair and sit down (and make an invitation gesture). Pass the menu to the guest with both hands and say, "Sir, this is our menu." Then ask the guest: "hello, what kind of tea would you like to drink?" We have Pu 'er, scented tea and Tieguanyin. . . After the guests order tea, they should inform the waiter in the stands of their tea order.
Requirements: Kind language, keep smiling, and make guests feel particularly respected. Immediately notify the waiter who pulls the chair for tea, as well as the foreman and minister in the area, and write their names on the dish card.
3. The waiter stood guard at the responsible post, greeted the guests with a smiling face, helped the customers arrange the guests to sit down, bowed slightly and said, "Hello, sir/madam, welcome!"
Pull the chair, please sit down. First, pull out the chair where the lady is sitting. When she sat down, she slowly brought the chair close to the dining table, said "Sir/Miss, please sit down", and made an invitation gesture to ask the customer's name.
Precautions:
A. be good at observing and distinguishing who is the master.
B. don't force some guests who don't want to tell your last name.
C. When the guest is confused about the name, we can explain it like this: "It's convenient for us to call you" or "It's convenient for us to find it when the guest asks for you."
D. During the whole process, the waiter should address the guests with respect.
5. Pass the towel to make tea. Pass the towel from the guest's right and say, "sir/madam * *, please use the towel." Then go and make tea. If you don't get any tea from the customer, the waiter will have to ask the customer himself. (For questions, see Article 2. )
Requirements: You need to bring snacks, mustard sauce, etc. to the guest table to make tea. The first cup of polite tea is poured from the right. Note: tea is required to be six minutes full, first for ladies, then for men, then for guests, then clockwise, then for mustard sauce and snacks.
6. Put down the towel and take off the chopsticks cover. Spread towel flowers on the plate, on the guest's legs or at the bottom of the plate. (Remove the chopstick cover on the right side of the guest)
7. Sell drinks. After ordering, the clerk went up to him with a smile and asked, "Sir/Madam, do you need beer, drinks or juice?" Fortunately, we have * * juice, and the beer includes Jinwei beer and Tsingtao beer. "
Note: Valuable wine can only be opened after being inspected by guests. There are two kinds of wine: white wine and white wine. Liquor must be frozen, but red wine does not have to be frozen. Do you need to add lemon, plum or sprite according to the guest's wishes?
8. Place an order. Drinks in duplicate, clearly fill in the station name, name, time, quantity and name, and then hand them over to the cashier for seal. Give the red one to the cashier and the white one to the bartender for drinks.
9. pour wine requirements.
A. Serve drinks from the guest's right, stand slightly tilted and bend slightly.
B. When you ask a guest for wine, you should first ask the guest what kind of wine he likes, and then pour the wine according to his meaning. The order of pouring wine is: first the guest, then the host, and then one by one clockwise.
C pour specifications: beer, soda, spicy wine, one p (one ounce).
D. Method of pouring wine: pour beer, soda water can be poured slowly along the glass, and mixed wine should be poured with soda water first and then with foreign wine.
10. Put the teacups away. After pouring the drinks for the guests, be sure to ask their opinions and take the cups off. If a cigarette end is found in the cigarette holder, put a clean cigarette holder on it, take it to the tray together and put it back in the clean cigarette holder.
1 1. Requirements for serving soup. After the dish comes on stage, open the lid, say the name of the dish and make a gesture of "please enjoy your meal".
Note: After serving the first course, you need to distribute the towel for the second time to show cleanliness. When serving soup, it should be distributed to the guests, and each bowl should be uniform. Then, according to the order of women first and men later, take the initiative to bring each bowl of soup to the right of the guests. When serving the main course, take the initiative to ask the guests if they need rice; If the guest needs it, mark it on the food card according to the quantity. If several dishes on the dining table are full, but the next one is not enough, we should ask the guests for advice as the case may be, and assign the least remaining dish on the dining table to the guests, or put it on another dish or remove it, and then take another dish.
12. patrol Taiwan Province. If more than two cigarette butts are found in the cigarette holder, they should be replaced immediately. Take away the empty plates and soup bowls. Take out the tableware from the lower tray, put away the tableware according to the designated lower tray, and replace the bone plate in time. When changing, you must be on the right side of the guest and make a gesture of please. If the guest is talking, he should remind the guest.
13. Add drinks at dinner. When you finish the last course, you should take the initiative to tell the guest "Sir/Miss, your order has been served" and ask the guest whether to add fruit or dessert.
14. Remove plates and tableware. Please ask the guest's permission before withdrawing the offer (except empty offer). You should put away chopsticks and chopstick racks one by one on the right side of the guests, and then put away spoons, saucers and other tableware and wine glasses. Clean the countertop with a dirt clip.
15. Hot tea. Add tea leaves to the teapot that the guests used to drink, then add boiling water, change to another set of cups, and pour a cup of after-dinner tea for the guests. (When you find the guest's teapot uncovered at the patrol station, you should immediately add boiling water, and then pour tea for the guest.
16. Desserts and fruits are provided. Prepare clean dessert tableware before serving dessert, and distribute dessert to guests actively and evenly; Before serving fruit, according to the type of fruit, send bone plates, fruit forks, etc. Put the fruit on the guest's table and introduced: "* *, sir, this is from our restaurant manager. Please enjoy it."
17. Send a hot towel to check out. When paying the bill for the guest, you need to use the cashier's clip, open the cashier's clip on the guest's right and say, "Thank you, sir/madam." After receiving the change, guests should also say thank you. Pull up a chair to see the guests off, say "Enjoy, welcome next time" and other farewell words.
18. After the guests leave, check whether there are still burning cigarette butts and whether there are any left-over items; If burning cigarette butts are found, they should be extinguished in time; If you find anything left by the guests, you should call the supervisor immediately.
19. Take the tableware away. First of all, tidy up the chairs and keep the style of the restaurant. Collect napkins, cushions and towels first, and then collect cups, wine glasses and porcelain.
20. Clean up the site. Reorganize the environment and restore it to its original state.
First, accept the guest's reservation.
Second, the preparation work before business
Third, guide the guests and arrange seats.
Fourth, the delivery menu
V. Laying cloth
Six, the supply of ice water
7. Take orders and provide drinks or drinks before meals.
Eight, accept the order
Accept some rice wine.
Ten, open the wine
XI。 Supply alcohol
Twelve, take food
Thirteen, service dishes
XIV. Services during the meal of guests
15. Wipe the table
Order food after meals and provide snacks, drinks or wine.
17. Provide guests with pre-departure service and farewell service.
Eighteen, the guest checkout
19. Rearrange and decorate the dining table and tableware.
Twenty, finishing work after work.
Western food service process:
1, western food ordering and serving order
There are four or five categories on the menu of western food, namely appetizer, soup, salad, seafood, meat, snacks and so on.
The main course should be decided first. If the main course is fish and the appetizer is meat, the taste is more diverse. In addition to eating a large amount, it is not necessary to prepare a whole meal from a single dish on the menu, as long as the appetizer and the main course are together, a dessert is enough. You don't need soup or appetizers, which is also an ideal combination (but in Italian food, spaghetti is regarded as soup, so in principle, these two dishes are not ordered together).
The formal order of providing a full set of meals is:
(1) headboard. The first course of western food is the first course, also called appetizer. The contents of appetizers are generally divided into cold dishes and hot dishes. The common varieties are caviar, foie gras, smoked salmon, cocktail glass, creamy chicken crisp box, roasted snail and so on. Because appetizers are appetizers, appetizers generally have a special flavor, salty and sour, with small quantity and high quality.
(2) soup. Different from Chinese food, the second course of western food is soup. Western-style soup can be roughly divided into clear soup, cream soup, vegetable soup and cold soup. There are oxtail clear soup, various cream soups, seafood soup, American clam soup, Italian vegetable soup, Russian Luo Songtang soup and French roasted onion soup. There are few varieties of cold soup, such as German cold soup and Russian cold soup.
(3) side dishes. Fish dishes are generally considered as the third course of western food, also called side dishes. Species include all kinds of freshwater and marine fish, shellfish and molluscs. Aquatic vegetables and eggs, bread and crispy box vegetables are usually called side dishes. Because fish and other dishes are tender and easy to digest, they are placed in front of meat dishes, which is different from the main course of meat dishes. Western-style fish dishes pay attention to the use of special sauces, including tartar sauce, Dutch sauce, hotel sauce, white cream sauce, archbishop sauce, American sauce, sailor fish sauce and so on.
(4) the main course. Meat and poultry dishes are the fourth course of western food, also known as the main course. The raw materials of meat dishes are taken from the meat of cattle, sheep, pigs and cowboys, among which beef or steak is the most representative. Steaks can be divided into sirloin steak (also called sirloin steak), filet mignon, "T" bone steak and thin steak. Its cooking methods are often roasting, frying, roasting and so on. Sauces used for meat dishes mainly include Spanish sauce, concentrated boiled sauce, mushroom sauce and Bainisi sauce.
The raw materials of poultry dishes are taken from chickens, ducks and geese, and game such as rabbit meat and venison is usually classified as poultry dishes. Chicken is the most variety of poultry dishes, including pheasant, turkey and bamboo chicken, which can be cooked, fried, roasted and stewed. The main sauces are yellow gravy, curry juice and cream juice.
(5) vegetarian dishes. Vegetarian dishes can be arranged after or at the same time as meat dishes, so they can be regarded as a dish or a side dish. Vegetables are called salads in western food. The salad served with the main course is called raw vegetable salad, which is usually made of lettuce, tomatoes, cucumbers and asparagus. The main sauces of salad are vinegar oil juice, French juice, dried island juice, cheese salad juice and so on.
Besides vegetables, there is another salad made of fish, meat and eggs. This kind of salad is usually without sauce and can be used as the first course in the eating order.
Some vegetables are cooked, such as broccoli, boiled spinach and potato chips. Cooked vegetables are usually served on the plate with the meat dishes of the main course, which is called side dishes.
(6) dessert. The dessert of western food is eaten after the main course, which can be regarded as the sixth course. It really includes all the food after the main course, such as pudding, pancakes, ice cream, cheese, fruit and so on.
(7) coffee and tea. The last course of western food is to provide drinks, coffee or tea. Coffee usually contains sugar and whipped cream. Tea usually contains fragrant peach slices and sugar.
1 Welcome guests
Guide guests, arrange their seats and distribute menus.
3 pour water
4 order food and recommend dishes
5 place an order
6 Patrol Taiwan (follow-up service during guests' meal)
7 pay the bill
8 seeing off guests