As a waiter, do you know what the service etiquette is like when serving customers for dinner? The following is for everyone, hoping to help everyone!

Set the table

Use chopsticks for Chinese food and knives and forks for western food. In China, foreign banquets, such as a state banquet for visiting guests in the Great Hall, include both Chinese food and western food, so both knives and forks and chopsticks are placed on the dining table. Because, if you send a steak and eat it with chopsticks, it will be very inconvenient. Similarly, if it is a good roast duck, guests should use chopsticks to put the onion, cucumber strips and sweet noodle sauce in the pancake and roll it up for consumption.

The way to set the table for the banquet of combining Chinese and western food is that the plate is in front of the seat; Put a dessert fork or spoon horizontally in front of the plate; The fork is placed on the left side of the plate, and the number of knives placed on the right side is the same as the number of dishes. The fork tip is upward and the knife edge faces the plate, which is convenient for taking them from the outside first and then from the inside. The spoon is also placed on the right, that is, inside the salad knife; The bread plate is in front of the left hand, and the butter plate and butter knife are on the right side; On the right front of the plate is a water glass or a beer glass, followed by a red wine glass and a white wine glass. At present, only these two kinds of wine are served at banquets. Chopsticks used in Chinese food are on the right side of the food tray. Chopsticks should be equipped with chopstick sleeves and put on the chopstick rack.

Five minutes before the banquet, you can serve the cold dishes specified in the menu and pour alcohol. However, drinks, such as water or beer, must be seated and approved before pouring.

hot towels

Chinese food is unique. Some hot towels are also sprinkled with perfume, so they are called fragrant towels. Hot and wet towels are placed in porcelain dishes or small bamboo baskets for guests to wipe their hands during meals. Because there are many things on the dining table, in order to ensure that everyone has towels, consider putting two towels side by side. On more exquisite occasions, hot towels are given twice at the meeting, that is, after taking a seat, the first hot towel is given to wipe your face and hands; After the banquet, the towel is sent again to wipe your mouth, not your face or sweat.

napkins

are usually folded, placed flat on a plate or stuffed in a water cup. The main function of napkin is to prevent food and oil stains from falling and soiling clothes. At the beginning of the banquet, sometimes the waiter will help the guests spread napkins on their legs according to the rules of western food; In Beijing, many people are used to putting the corner of their napkins under the food plate and hanging them down to cover their knees. Napkins should not be used to wipe your face and blow your nose, let alone to wipe the tableware. This is very rude to the host. If the tableware is unclean, you can ask for replacement, but you can use a corner of the napkin to wipe the oily corners of your mouth. The host picks up the napkin, which is the beginning of the meal. When you leave your seat because of something, put the napkin on the back of the chair or the armrest to indicate that you will come back, and put the napkin on the dining table to indicate that you will leave, so the waiter will take away your used tableware.

water bowl

If you hold food at a banquet, such as lobster and frog, you need a water bowl filled with clean water, which may have petals floating. After the guests eat the above food, their fingers are stained with oil stains, so they can gently rinse their fingers in the bowl and dry them with napkins. Do not wash your hands or face in the bowl. The water bowl is placed on the right front of the food tray.

cloth dishes

The order of dishes is: cold dishes-soup-hot dishes-sweets-fruits. Waiters serve dishes, guests first, hosts later, female guests first, male guests first, main guests first, and other guests later. If there is only one waiter at a table, you can also start with the guests on the right side of the host and arrange the dishes clockwise in turn. When serving, you should be on the left side of the guest, tray with your left hand and cloth with your right hand. After eating a dish, you can ask the guest, "Do you need to add more?"

after eating, the used plates, knives and forks should be removed from the right side of the guest in time. Before removing the tableware, be sure to pay attention to whether the guests have finished eating. The sign is that the knives and forks are close together and placed flat on the plate. If an individual guest ignores this etiquette and affects the progress of the next dish, the waiter can remind him: Do you need to add the dish you have already eaten? If you get a negative answer, you can ask again, can you replace the new one?

pour wine

We often talk about "full glass to respect people", but in fact, at a reception, we don't pay attention to filling the glass too full. It is generally believed that the wine glass is small, and it is good to pour it to eight, and it is appropriate to pour it to five. If the glass is too full, it is generous to drink with others, but it is less elegant; And if there is too little wine, it will appear shabby and insincere.

the order of pouring wine is: guests first, hosts later, ladies first, men later. Different from cloth dishes, the waiter should pour wine on the right side of the guest, with his upper body slightly leaning forward, his left hand drooping, and his right hand holding the bottle to reveal the trademark on the bottle. For the sake of hygiene, the bottle mouth should not touch the glass mouth, and the wine should also be avoided from spilling outside the bottle.

When making a toast, a waiter should stand behind the host with wine. After the speech, pass the wine in case the host drinks for everyone. When the host leaves to propose a toast, the waiter also needs to follow the host with wine and renew the wine from time to time. In the banquet, when the wine in the guest's cup is less than 1/3, it should be replenished in time.

catering service standards for Chinese banquets

1. Tableware arrangement at the table

The service personnel shall arrange it properly in advance. However, sometimes special tableware, such as silver tableware, is needed.

Second, the distribution of service personnel

Usually, male and female waiters designate the responsibility area of the meal, and each waiter is assigned as an assistant; However, they all have to cooperate with their neighbors, and they should serve them even if they are not the guests in the responsible area.

Third, the skills of serving

1. The program of serving dishes

In principle, the dishes are served after the guests are seated or according to the host's instructions. The dishes are served from the host's left side, and the drinks are served from the right side. When serving food, please greet the host first to make it a little less, so as not to be contaminated with soup. This is the practice that the host respects the guests as much as possible, and the trouble of serving dishes is always borne by himself. Before each dish is served, the service desk is set first, and the first dish on the table is transferred to the host or removed as there is little leftovers in the first dish plate, and then the second dish is put in order. For example, the turntable transfers the new dish to the first host and guest to show respect for the guests. Programmed, the dishes must be served according to the original menu order, which should not be easily changed or reversed, and the dishes should not be missed, resulting in unforgivable mistakes. It is necessary to make the dishes orderly.

2. The speed of serving

The scheduling from the banquet hall to the pantry and the kitchen should concentrate on the speed of the banquet. If the guests eat fast, the dishes will be served quickly, and absolutely avoid the disjointed serving, leaving the guests empty and embarrassing; Sometimes hot dishes must be served as soon as possible so as not to lose the taste of the dishes. It is also necessary to prevent serving too fast, pushing dishes repeatedly, and chasing guests in disguise. If the guests eat slowly, the dishes will be served slowly. Be sure to master the time of cooking in the kitchen accurately, cooperate with the banquet procedure, and control the speed of cooking to satisfy the guests and the host.

3. Keep the table clean

For all dishes with bones or thorns, it is necessary to remove the dishes containing the bones and skins in front of the guests, replace them with clean dishes, and replace them with clean small towels in time, which can not only keep the guests fresh, but also give them a good impression.

4. Skills of dividing dishes

If some dishes need to be divided, such as soup, you have to help divide them into soup bowls, and use the mother spoon to distribute them to the main guests first, then to other guests in turn, and finally to the host; It takes experience to divide the serving, and it is better to distribute it evenly. It is best not to fill too much for each serving, so as not to make it insufficient. It is better to divide the remaining part of the dish, that is, to show that the serving is sufficient, and to reserve a little room for the host to respect guests. However, some of them are served in soup bowls with trays in the pantry.

5. Special service

1. If the guest food tray uses a silver high-legged tray, and the service personnel use a large fork spoon to divide the food into the guest food tray with their right hand, they must be skilled in the operation of serving tableware, and hold the fork middle finger, ring finger and little finger with their thumb and forefinger to hold the spoon to hold the food. If they can use it freely and have a beautiful posture, it is regarded as a first-class service method.

2 some dishes, such as roast chicken, may need to be cut on the table with a knife and a dish clip for the guests to share, and they must also be skilled in slicing to avoid splashing the table. There are soup pots, sand pots or bowls with lids in the existing soup channels. When the lids are uncovered, gently lift them above the soup pots, that is, move the lids upward, so as to avoid the danger that the steam and water in the lids will leak and wet the desktop and the clothes of the guests.

3 when serving food or drinks, you should pay full attention, and don't pour drinks and soup on the guests. It is always advisable to fill rice and pour wine at a weight of 8%, so as to avoid full marks from leaking out of the container, leaving room for guests to keep their food and drink, and pouring more frequently can show their thoughtful service.