1) 5 minutes before the start of the meal, the restaurant usher will stand at the door of the restaurant to meet the first guest and say hello.

2) The personnel on duty should stand in the divided area according to the standard posture of the waiter, waiting to order and greet the guests.

3) Standard posture: it is required to keep a good mental outlook and posture, with hands naturally drooping and crossing in front of the lower abdomen, shoulders flat, chest straight, female feet crossed into a "V" shape, male feet crossed with shoulders flat, dignified and natural smile, and stand at a certain distance from other employees without gossiping.

4) The usher leads the guests into the restaurant, and the waiter should take the initiative to help pull the chair to give up his seat. When pulling a chair, he should respond to the dining table, greet the guests and introduce himself: "Welcome to XX Restaurant, it's my pleasure to serve you. My name is XX. "

If there are children, take the initiative to send them to the children's chair and know the guest's surname, so as to use the guest's surname properly.

5) After handing the menu to the guests, the greeter shall deliver towels to the guests in a clockwise order according to the "ladies first" or other service rules, and according to the small towel method of service skills, which is required to be completed within 65,438+0 minutes after the guests arrive. Towels are heated to a sufficient temperature by hot air, and there is no water due to dry humidity.

6) When reading the menu, ask the guests softly if they need tea or ice water service. At the same time, open the mouth cloth for the guests one by one, spread it on their knees, and use the honorific "excuse me, sir/madam." Remove the chopsticks cover. Be careful not to put chopsticks on the table. The above operations are all

On the guest's right.

7) Put the teapot on the saucer with a white towel and send it to the workbench near the dining area with a tray. Holding the saucer in the left hand and the handle of the teapot in the right hand. Operate one by one in clockwise order at the right rear of the guest, pour the tea until it is seven minutes full, and say "please have tea" to the guest. After pouring it all, put the teapot on the table, and be careful not to point the spout at the guests.

8) If the guest needs ice water service, he should take ice water from the tea room and transport it to the guest on a tray, and follow the operation method of tea service. Late guests should make up towels and tea in time.

9) When pouring soy sauce for guests, put the sauce vinegar dish in the tray, with the tray in your left hand and the soy sauce pot in your right hand. At the back of the guest's right, operate one by one in clockwise order until the soy sauce dish 1/2 is full. Be careful to operate gently. When pouring soy sauce, say "excuse me" to the guests.

10) According to the number of guests dining, it is required to use the tray when removing the table or adding seats, and put the tableware on the tray softly, and try to collect the tableware together (but be careful not to violate the hygienic operation regulations, such as not sticking your fingers into the inner wall of the tableware and holding the glass mouth). ), thus reducing the number of operations and improving work efficiency.

General requirements: greet guests with bow and bow, serve guests with warm smiles, be greeted within 30 seconds after entering the restaurant, send towels within 1 minute after the guests are seated, and send polite tea within 2 minutes. The operation is light and the noise can't attract the attention of the guests.

2. Order food and sell drinks.

Step 3 serve drinks

1) See Jiufu for service operation skills.

2) After pouring the wine, ask the guest whether to take down the small cup/cup.

4. Serve service

1) stipulates that soup and soup dishes must be served. According to the menu, soup bowls, spoons and saucers should be placed according to their numbers, in order (spoons should be placed on the right side of the soup bowl) to prepare for serving.

If they are divided on the table, put the corresponding soup bowls and spoons on the table, and put them in order (the handle of the spoon faces right), so as to be ready to deliver the dishes.

2) If the guests order shrimps and crabs, prepare the following seasonings and hand washing cups.

3) Please refer to the Requirements for Serving and Dishing Based on Service Operation Skills.

5. Patrol Taiwan Province:

Observe the guests' dining situation, often check each guest's dining table, and do it immediately if you find anything. Good service means that the waiter walks in front of the guests.

1) Remove empty plates/shared bowls and plates in time and rearrange other plates on the countertop.

2) Actively add drinks, tea, etc. For the guests.

3) Provide cigarette lighting service for guests. If there are more than three cigarette butts or other sundries in the cigarette holder, replace them immediately. Please refer to cigarette lighting service and cigarette holder removal for operation.

4) If there are bones, drinks and foreign objects in the decorative dishes during the meal, the guests should put on clean tableware in time and change the tableware according to the operation skills.

5) Replace the bone plate after using fish, spicy, sweet and bone dishes. Operation is the same as above.

6) Replace the dirty tableware and lost chopsticks for the guests, and deliver the clean tableware within 30 seconds.

7) If the guest leaves the table halfway, clear the soup, sweat and vegetables on the table in time. Please refer to the cleaning table of maintenance operation for operation.

8) If the guest accidentally knocks over the glass, try to wipe it in time. According to the overflow area and check whether the glass is damaged, decide whether to spread the mouth cloth or change the glass and pour the wine again. For operation, please refer to the operation of mouth cloth service in service operation skills.

9) Pay attention to the guest's dining speed, and contact the kitchen for food speed at any time.

10) After the guest stops chopsticks completely, with the consent of the guest, remove the upper Caicai on the countertop, and pay attention to whether to add toothpicks.

1 1) Pay attention to hotel evaluation and give feedback in time.

12) Pay attention to remind drunken guests and report to their superiors in time.

13) Handle guest complaints seriously.

14) after serving, tell the guests that the food has been served and ask when dessert will be served.

Step 6 serve dessert

1) According to the types of desserts, we should first prepare wing bowls, spoons or bone plates and fruit forks.

2) If you want to take back the used wing bowls and spoons, you must consult the guests first: "Can you take them away?"

3) Remove the dirt on the table top and keep the table top as clean as possible.

4) Desserts after meals, such as soup and juice, must be served separately. See Service Operation Skills for operation.

5) After dessert is served, the tray in the left hand is on the right side of the guest, and the dirty cloth is taken back with the towel rack in the right hand, and then a clean small towel is delivered.

6) After dessert, the guests will serve tea one by one according to the situation, serve first, and then pour tea one by one according to the requirements of the first time.

7. Check:

8. Fujian:

1) When guests leave, they should take the initiative to come forward and pull chairs with both hands to see them off.

2) Remind guests to bring their belongings.

3) and lead the guests to join the usher at the restaurant door to say goodbye to the guests: "Thank you for coming, goodbye!"

9. After-dinner work: