. Welcome guests to their seats: When guests arrive at the door of the private room, the waiter should bow at 45 degrees and politely greet the guests with "Sir/Miss, hello, please come in" or "Hello, welcome." , please come in" with a hand gesture. When greeting guests, walk about 1 meter in front of the guests at a moderate pace. The main guest should pull up a chair and give up his seat, "Can you hang up your clothes? Please take out your valuables."

2. Self-introduction: Introduce yourself before starting the meal: "Good morning/afternoon everyone, I This is a certain waiter, I am happy to serve you. I wish you all a happy meal, thank you. ”

▲ Towel service

1. Guests arrive, tea arrives, and towels arrive: Provide the first order. One-time towel service: 2. Place the folded towel in the insulated box into the towel holder and place it on the tray: When serving the towel, stand on the right side of the guest of honor and start serving clockwise, and Say "Sorry/to bother you, please use the towel" with the opening of the towel facing right. 3. If the towel is dirty or the guest has finished eating, provide the guest with the third or fourth towel service before serving desserts and fruits

▲Tea service

1. Stand in front of the host Home-cooked dishes on the back right side, asking guests what tea they want. "Sir/Ms., what kind of tea do you want to drink? We have...which kind do you want to drink?"

2. Write down the number of guests, station number, date and name of the guest's tea in the drink list. The number of cups, waiter’s name, etc., must be written clearly:

3. Write down the tea requested by each guest, then go to the cashier to open a drink order, stamp the three copies with the cashier, and leave one copy with the cashier. Go to the counter, hand over to the bar counter, then take tea, show tea, and make tea:

4. The tea that needs to be ordered goes directly to the food preparation room to make tea.

5. When serving black tea, ask the guest if he wants milk tea or lemon tea, and add sugar. Serve chrysanthemum tea with rock sugar.

▲ Napkin service

1. Spreading napkins: A. According to the principle of guests first, host first, go forward and spread napkins for guests; B. When spreading napkins for guests, usually stand on the right side of the guests. If it is inconvenient, you can also serve the guest on the left side of the guest; C. Gently shake the napkin open, with your right hand in front, left hand behind, face up, and press the corner of the napkin flatly on the bone plate under.

2. Remove the chopstick cover: While laying out the napkin, remove the chopstick cover. Hold the delicious dish in the chopstick cover in your left hand, hold the chopstick handle in the right hand, and remove the chopstick cover accordingly. Place the chopsticks on the chopstick holder.

▲ Tea refill service

1. If the guest orders a cup of tea: first remove the teacup/lid and saucer, and then place the teacup on the right side of the guest's bone plate. Too close to the edge of the turntable;

2. If the guest orders a pot of tea: Pour the tea for the guest in turn according to the principle of guests first, host first, ladies first. The spout of the teapot is not allowed to face the guest and say "tea please"

3. If the guest orders a three-piece cup of tea: Pay attention to serving the cup alternately with the left and right hands. First, hold the cup lid with the middle finger and ring finger of the left hand and turn it inward. Withdraw 180 degrees, then withdraw the right hand after pouring the tea, then place the left hand on top of the tea cup and turn 180 degrees outward to cover the cup.

▲ Ordering service

1. Menu display: After the guest is seated, stand on the back right side of the guest and politely ask, "Excuse me, sir/ma'am, can you order now?" Open the first page of the menu and serve it to the guests.

2. Introduce the dishes: Place the dishes one centimeter into the turntable. The distance between the dishes should be equal and clockwise. The direction turns to the room between the guest of honor and the host. Use polite words to introduce the dishes to the guests. After the dishes are served, step back and say "Your dishes have been served, please taste"

▲ Drink service

< p>1. The waiter takes the initiative to deliver the drink list from the right side of the guest to the dish preparation in front of the guest, and politely asks the guest what drinks, drinks, cigarettes, lighters, etc. he wants. 2. After the guest orders the drink, he prepares home-cooked summer dishes. , repeat the order content and get confirmation. Get the drink, show it to the guest, and ask for the guest’s opinion, "Can I open it for you now?" 3. When serving red wine, the cork must be inspected by the guest. When serving white wine, it must be chilled in an ice bucket. The optimal drinking temperature is 9 degrees. When serving rice wine, ask the guest if the wine is warm. When pouring wine, the label faces outward. 4. The order of pouring wine, red wine, white wine, beer. 5. Remember the drinks ordered by the guests respectively.

▲ Order filling service

Drink (ordering) order filling: A. Write the drinks, drinks (dishes) and quantity ordered by the guest on the drink order, and the handwriting must be clear; B. On the drink list (order menu), the number of guests, table number, date and waiter's name should also be written clearly. C. Remember the drinks and drinks ordered by each guest clearly, so as to serve the guests accurately. D. Order menus in four copies and send them to the cashier, kitchen, and meal preparation room respectively. E. Ask if food will be served and inform the food preparation room.

Pouring the wine: Serve the appetizers and cold dishes before pouring the wine. After the first pour of wine, ask the guests for their opinions and remove excess wine glasses from the table. When emptying the wine glasses, follow the nearest principle, white wine glasses, Wine glass, beer glass. Change the second towel and serve.

Meal service 1. Serve the dishes: If there are condiments, serve the condiments first. Use knives, forks, hand wash cups, plastic gloves and other items for dishes should be Go first. 2. When serving dishes, keep your posture low and do not serve dishes from above the guests’ heads. 3. Pay attention to the plate changing service, ashtray changing service, cigarette lighting service, and dish-sharing service.

After serving the food, gently ask the deputy host if there is anything else you need. "What kind of pasta do you want? We have dumplings and noodles, please choose."

▲The checkout service uses a cashier folder to send the bill: "This is your bill." Do not quote the amount of the bill. When you see a customer checking out, you should say "thank you" 1. Cash, collect and pay, ask for invoices, count them in person, and when the amount is large, ask the customer to pay at the cashier. 2. Sign the bill, show the room card, read the room number, check-out date, and confirm it with the cashier, sign "Please sign your room number and name here." 3. Check, fill in the special dishes correctly, and check the ID card. "Can I see your ID card?" 4. Credit card summer dishes, ID card, go to the bar to swipe the card "Can you show your ID card?" 5. Debt, check the agreement (debt) card, check name, validity period ,unit.

When seeing the guest leaving the store, the customer should take the initiative to pull up the chair, remind the guest to "please take care of your belongings", and take the initiative to help the guest with their luggage.

Close service 1 , check the items left by the guests. 2. Pay attention to keeping hotel items such as menus, towels, etc.