1. Ask the host or the person who orders food what kind of drinks and drinks he wants to use.

2. Introduce our red wine, white wine, foreign wine, beer, fruit juice and freshly squeezed fruit juice.

3. If the guest drinks Huadiao wine, ask whether the guest needs to add plum and heat it. If red wine is used, ask whether to mix lemon and sprite. Drink foreign wine and ask if you want to add ice; When drinking sake, you should ask whether to heat it or freeze it.

1. When introducing the varieties of single wine, we should pay attention to the combination of polite expressions and two-way sales promotion, such as "Sir/Miss, we have Yanjing and Teda beer. Do you want Yanjing or Teda beer?".

2. We should pay attention to the service principle that we can't ask the same question twice. When asking for drinks, we should mark the variety, theme, liquor, mineral water, beer, red wine and watermelon juice that the guests need.

Steps

Work contents

Requirements and precautions

Pour wine water

Show the bottle

The waiter holds it with his right hand.

1. The corresponding polite expressions: "Sir/Miss, this is the wine you need. Can you open it now?"

2. When displaying the bottle, if it is white wine, shake it upside down to avoid precipitation.

pour wine

1. operate from the right hand side of the host and guest, and proceed clockwise.

2. spread your thumb with your right hand and put your fingers together, and stick your palm on the middle of the bottle, on the other side of the trademark of the bottle. All the trademarks of the bottle should be exposed.

1. white wine is 8 minutes full, red wine is 7 minutes full, beer is 8 minutes full (just a flat glass with foam), and foreign wine is 1 ounce and half ounce.

2. When pouring wine water, you should lean sideways, and put your left hand behind your back naturally, with a slight inclination of about 45 degrees.

3. When pouring wine water, the bottle mouth should not touch the cup mouth. After pouring wine, turn the bottle slightly to avoid dripping the remaining wine on the table or guests.

pour drinks

1. Soft-packed drinks should be cut and packaged at the workbench before pouring.

2. Hard-packed/canned drinks should also be unpacked at the workbench to avoid spilling drinks on guests.

1. Juice drinks should be filled to 8 minutes.

2. When pouring drinks, you should first make a gesture of invitation and say, "Sir/Miss, this is a * * * drink. Let me pour you a cup.".

3. after unpacking, different types of drinks should be put on a tray, and different types of drinks should be served according to the different needs of guests.

Serving

Preparation before serving

1. Pour the drinks ordered by the guests as required, and remove the teacups. If the guests don't want tea next time, they can help them change them into large cups.

2. Prepare the second towel (boat with towel) and put it on the guest's left hand side in sequence.

1. Look at the menu ordered by the guests and get ready for serving.

2. If you order more fish, shrimp and crabs, you should prepare more bone plates and small towels.

3. If you order more soup, prepare more spoons.

Tour

Taiwan Service

Serve

1. Serve cold dishes or assorted dishes

2. Serve soup

3. Serve hot dishes

4. Serve staple food

5. Serve fruit bowls

6. Serve tea

1.

2. Tidy up the countertop before serving, make room for serving or other things, and put an end to the bad habit of tidying up the countertop with one hand holding the dish basin.

3. Before serving the fruit bowl, you should take away the empty dish and the extra cups and saucers on the table, and put on a set of bone plates and forks.

4. before serving the fruit bowl, everyone should have a cup of hot tea.

collection

1. collection of small towels

2. collection of teacups

3. collection of empty soup bowls

1. collection of small towels should be replaced with dear small towels in time.

2. The teacup is collected after the drinks are poured.

3. When you empty the soup bowl, you should ask the guest if you need more soup before you accept it.

Add

1. Add drinks

2. Add rice

3. Add vegetables

1. Always pay attention to the speed and slowness of the guests' drinking. When one third of the glass is left, you should take the initiative to help the guests add drinks.

2. drinks should be added from the guests on the host's left hand side, so that it is convenient for the host to ask if he needs more drinks when he runs out of drinks.

3. Pay attention to the guests' meals and dishes. When there is a third to a quarter left, you should take the initiative to ask the guests if they need to add.

Steps

Work contents

Requirements and precautions

Tour service hotel catering service process

Change

1. Change bone plates

2. Change cigarette cups

3. Change small towels

1. When changing bone plates, put a paper towel on the tray first, and then.

2. When changing cigarette butts, cover the dirty cigarette butts with clean cigarette butts, and stack them on the tray at the same time, and then put the clean cigarette butts back on the guest's table.

3. Pay attention to the use of polite expressions when changing bone plates or cigarette holders, and make a "please" gesture before and after the operation to avoid the collision caused by the guests' ignorance.

Taiwan patrol service is divided into

1. Whole fish is divided into

2. Room is divided into

3. Soup is divided into

4. Hard shell and crab are divided into

1. First, the whole fish is lifted up, and then the fish is sorted into prototype, and cut into several parts according to the number of people, and there is a fish in each part.

2. When there are pieces of dishes on the table, there are still some dishes that haven't been served. The waiter should make room for serving in advance, and then he can distribute the above dishes to the guests' bone plates after consulting them.

3. shark's fin, soup, and soup are served on the stage first, and then served on the workbench.

4. After dividing, the remaining dishes can be served on a small dish or put on the workbench for easy addition at any time.

Remove

1. Empty dish

2. Empty rice bowl

3. Empty cup

1. When removing the dish, there is soup and greasy, so be careful not to let the soup spill on the guests or the ground, and don't pass over the guests' heads when removing the dish.

2. When withdrawing the offer, you must first ask the opinions of the guests before withdrawing.

asking

1. asking for taste

2. asking for more or less

3. asking for speed

4. asking for needs

1. when guests are dining, we should always pay attention to the guests' comments on the dishes and give them feedback at any time. waiters also need to remember the tastes and habits of frequent guests.

2. Waiters should be flexible in grasping guests' dining requirements. Guests who are in a hurry should be told to serve in the kitchen quickly, and guests who pay attention to chatting should be slow to avoid the dishes getting cold too quickly.

3. closely observe the guests' dining situation, pay attention to the guests' every move, and ask the guests' needs quickly before they put forward their needs.

Steps

Work contents

Requirements and precautions

Closing the account and seeing the guests off

1.

2. When you check out, you should count the amount in person. If you use a credit card or check, you should ask for the corresponding certificate and telephone number.

3. When guests leave, remind them to take all their belongings with them, and ask the guests to help them pack the remaining food.

4. When guests leave, they should be sent to the gate, say goodbye politely and warmly, and welcome to come again next time.

1. When you check out, you should sing "accept and pay", and find as much as you charge, and make an inventory in front of the guests.

2. When checking out, be sure to use the cash register clip and operate it from the guest's right hand side.

3. When checking out, we should know how to observe the types of guests. Some guests don't like others to know the number of checkout, but some guests like to let others know how much he/she spent today. We should choose a hidden or open checkout method according to the types of guests.

4. For the guest who needs to sign the bill, the waiter must check the identity of the guest and the guest's previous consumption credit with the cashier before deciding whether to sign the bill.

After-dinner work

Remove the table

1. Remove the tableware on the table according to the user manual of tableware.

2. Turn off the air conditioner and TV.

3. Turn off the extra lights, leaving only the working lighting.

1. When removing the dish, there is soup and greasy food, so be careful to hold it firmly and don't let the soup drench the guests or the ground.

2. When removing tableware, pay attention to sorting and collecting, and divide it into different containers.

cleaning

1. Clean the countertop.

2. clean the ground.

3. Clean the whole room of VIP room.

1. When cleaning the VIP room, open the door and exhaust air to make the air in the room circulate in time.

2. If there is too much food residue on the carpet, please inform the housekeeping department to wash the carpet in time.

pendulum

1. spread tablecloth and apron.

2. Set decorative dishes, bowls and spoons, and then set wine glasses, water cups and spicy wine glasses.

3. set things and set flowerpots.

1. when setting dishes and bowls, pay attention to the reserved position to avoid collision, and put the spoon down gently when putting it into the bowl to avoid making noise or crashing.

2. when you take the tableware, you should take the upper layer first, and then put it on the tray or turntable when it is not used temporarily.

3. When the tableware comes to the stage, you must pay attention to check the hygiene, and return the dirty and broken tableware to the washing room.