The operating procedure of the restaurant waiter training and management system is light meals.
(A), light meal service requirements
1, to find out the varieties served that day (such as soup, seafood, seasonal vegetables, desserts, fruits, special introductions and sales).
2. Material preparation: (soy sauce, pepper, boiled water, menu, hot towel, tray, etc.
(2), pre-meal inspection work
1, attend the regular meeting before class and obey the work arrangement of the day.
2. check gfd.
3, countertop decoration:
Tableware should be uniform, clean and seamless, and tablecloths and mouthpieces should be free of damage and stains.
4. Decoration of tables and chairs:
The chair is clean and dust-free, the chair surface is free of stains, and the tables and chairs are arranged neatly or with patterns.
5. Workbench:
Dining cabinets, trays and furnishings should be uniform, and the dining cabinets should be placed neatly without skew.
6. Check flowers and plants.
7. Check the ground. ,
(3) Welcome guests
1, usher When the guests enter the restaurant, the usher bows (about 30℃).
Enthusiastic solicitation of guests: Welcome, sir/madam. How many people are there?
After taking the guests to their seats, pull up a chair and sit down, hand the menu to the guests with both hands and say, Here is our menu, sir/madam.
The friendly tone makes the guests feel particularly respected.
2. Restaurant waiter
(1) Standing to welcome guests
Five minutes before the meal, wait for the meal in a responsible position to greet the guests. Stand up straight, do not rely on anything, do not cross your feet, and naturally cross your hands in front of your abdomen, dignified and full of vitality.
(2) Pull up the chair and give up the seat *
The waiter should assist the usher in arranging the guests' seats, and pay attention to the female guests before the male guests when pulling the chair.
(3) If guests need to take off their coats, help them hang up their clothes.
(4) In-meal service
Pass the towel from the guest's right and say? Please use a towel, sir/madam. . Then ask the guest:? What kind of tea do you like to drink? We have scented tea and oolong tea? .
Step 2 increase or decrease tableware
3. pour tea:
Put the teacup and saucer on the tray, pour the tea until it is eight minutes full, and pass it from the right side of the guest.
4. Put down your napkin and take off your chopsticks:
Untie the napkin and gently put it on the guest's lap. If the guest leaves temporarily, fold the napkin into a triangle and lay it flat on the right side of the table.
5. Provide condiments for guests: Bring the condiments to the tray and pour them out.
6. Small towels: put one towel into the tray and take it away (this can be done together with article 5).
7. Order:
Introduce dishes
After reading the menu for a while, the guest asked with a smile. May I take your order now, sir/madam?
? What would you like, sir/madam? Do we? The food is quite good. Are there any special varieties today? Would you please have a try? If the guest's order doesn't come, you should say sorry? I suggest ordering other similar dishes.
Sales of Qin products:
Same dish promotion.
After ordering food and drink, please repeat it to the guest and ask if there are any mistakes or omissions.
8. Take back the menu and wine list:
Led by the foreman, the usher concentrated in the reception desk for backup.
9. Place an order:
When placing an order, the first joint will be handed over to the cashier; The second copy is stamped by the cashier and handed over to the bar or kitchen by the food clerk as a voucher for taking drinks and vegetables; The third one is for the vegetable runner, and this one can be kept.
10, according to the table number on the order, accurately present the drinks to each guest with a tray.
1 1, the first course can't keep the guests waiting, at most 10? 15 minutes. If it takes a little longer, please tell the guests in time? Excuse me. Apologize If the guest is in a hurry, be sure to contact the kitchen and serve as soon as possible.
12, when serving, politely say to the guests:? Sorry to have kept you waiting. ?
13, serving order: cold dishes, hot dishes, staple food or snacks, sweets and fruits. In each pantry, the waiter will cancel a dish in the third pantry. Pay attention to the name of the dish when you go on stage.
14, when the last dish is served, you should take the initiative to tell the guests. Have you served all your dishes, sir/madam? And ask the guests if they want to add anything.
15. After the dishes are served, give the dessert fruit introduction card to the guests and introduce all kinds of dessert fruits to them.
16. Patrol: (1) Two or more cigarette butts in the ashtray should be replaced immediately.
(2) Take away empty plates, empty soup bowls and empty wine bottles. (3) Replace the bone flap in time.
(4) replenish drinks and drinks in time. The waiter should be responsive, answer questions, have a kind attitude, have a kind language and be considerate, and meet the requirements of the guests before speaking. Keep an eye on the guest's dynamics at any time and deal with emergencies in time.
17, collecting plates and tableware:
Dishes: Please ask the guest's permission before collecting (except empty dishes). With the consent of the guests, you should collect them one by one on the right side of the guests (if you need to pack them, you can do it on the workbench). Cash registers, glassware and tableware should be put away first.
18, hot tea:
Tea service (a bowl of tea).
19, dessert, fruit dessert
Serve fruit: before serving fruit, according to the variety of fruit, send bone plates, knives, forks, spoons, etc. The knife is on the right and the fork is on the left.
20. Pass a small towel `
2 1, checkout: use the checkout folder when checking out. On the right side of the guest, politely say:? Thank you, sir/madam. how much is it? Pay attention to the change and pay in person.
22, pull a chair to see Fujian:
Thank the guests, send them to the restaurant door, welcome them again, and remind them not to leave anything in the restaurant.
Restaurant waiter management system I. Code of conduct
1. Dress neatly and appropriately according to the company's management regulations. Don't wear too gorgeous jewelry, don't wear too thick makeup, and don't wear too long nails.
2, Lu Yu leaders should take the initiative to warm greetings, hospitality should be polite and serious.
3. Obey the leadership arrangement such as personnel management, and do a good job with due diligence. Don't talk loudly and laugh at work, which won't affect others' work.
4. Strictly abide by post discipline and work discipline. Pay attention to work efficiency and finish things day by day.
5. Be refreshed when answering the phone and use civilized language. Be timely and accurate when transferring calls or messages.
6. Use the telephone carefully and cherish it. Don't miss answering the phone, and apologize to the other party for not answering the phone for a long time.
Give a timely reply to the things arranged by the leaders or handled for others.
8. Don't practice favoritism, don't use the company's tools and facilities or take up working hours to do private affairs.
Second, the work discipline
1, calculated according to working hours, leaving the post without the approval of the leader during working hours is regarded as absenteeism.
2. Attendance on time twice a day. /kloc-being late within 0/5 minutes,/kloc-leaving work before 0/5 minutes is regarded as leaving early. Being late for more than 15 minutes will be treated as absenteeism for half a day.
3. If you are late for more than 15 minutes due to an accident, you may be allowed to reissue a fake note after verification by the office.
4, the office does not regularly check all departments, should be on-the-job and off-the-job, according to absenteeism for half a day.
5. Employees can have two public holidays every month. When there are public holidays, they should inform the office in advance, only on Saturday and Sunday. For other holidays, please fill in the employee leave slip and submit it to the office after being signed by the manager.
6. The monthly personal leave shall not exceed two days, and the salary of the day shall be deducted on the day of personal leave.
7. The company arranges holidays on legal holidays and obeys the unified arrangement of the company.
8. When going out, you must enter the door card, and the door card must be signed by the direct leader, indicating the reason and time of going out.
Third, commodity management
1, take good care of the restaurant items, tools and all facilities.
2. Keep the internal environment of the restaurant clean and tidy, and the dining tools clean and complete.
3. If the internal environmental facilities and dining tools of the restaurant are damaged or lost, it shall promptly notify the direct leader. If it is proved that the damage is not man-made, it can be scrapped, re-ordered or updated according to the prescribed procedures. If it is proved that sabotage is man-made, the saboteur will be severely punished according to company regulations immediately after the safety investigation.
4. The user first informs the office director of the maintenance and purchase of the internal environmental facilities and dining tools of the restaurant, then the office director fills in the shopping approval form and submits it to the manager for approval, and then submits it to the buyer and the low-value goods administrator for purchase.
Fourth, job changes.
After employees enter the company, they can carry out internal workflow regardless of work needs or personal initiative. When making job changes, a written application should be submitted first, and then submitted to the office for filing after being approved and confirmed by the leaders of relevant departments, and the internal flow has been completed. At the same time, the company reserves the right to adjust the work content and salary of personnel with the change of posts.
Verb (abbreviation for verb) Employee resigns.