1. According to the custom of southern Fujian, the three dishes cannot be served in a straight line;

2. Avoid "opening the bow from left to right" during service;

3. The table is not set up In this case, greet the customers first and then set the table;

4. Don’t watch the customers’ behavior;

5. When selling drinks, start from the middle;

6 , Do not open sparkling drinks facing the customers;

7. Pay attention to the speed, portion size, and heat of the food during the serving process;

8. Customers bring their own drinks Next, you should ask your superior whether there is a corkage fee;

9. Dishes that require hands must be served in a hand-washing basin;

10. During the service process, you must walk around the table and avoid Stand in one place without moving;

11. The service proceeds in a clockwise direction, unless the customer specifically requests it;

12. Before paying, ask the customer whether he or she has our VIP card or Discount cards and payment methods (card, cash, check);

13. "Look in all directions and listen in all directions", pay attention to customer movements or gestures, and provide services before customers speak;

14. Familiarize yourself with the dishes at your restaurant, and ask your superiors if you don’t understand anything;

15. The names of dishes must be complete and clear;

16. Change frequently The ashtray and bone plate must be replaced when there are more than two cigarette butts in the ashtray, and the bone plate must be replaced when there are 1/3 of the cigarette butts;

17. When serving dishes with heads and tails, they must be served with heads left and tails on the right, and dishes without heads must be served. The last dishes are mainly flowers on the plate;

18. Dishes with a certain number of pieces should be divided;

19. The steamed fish should be served first and displayed and the customer should be asked if they want to go Bones;

20. When serving dishes, you should change the bone plate first;

21. If you are serving dishes directly on the table, you should bring a bone plate;

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22. You must change the towel after eating shrimps, crabs and other shelled dishes;

23. After serving the soup, ask the customer if he or she wants to share it. The whole chicken soup at the wedding banquet is only shared. The soup is not divided into chickens;

24. The serving position should be as fixed as possible. If there is an empty seat, it should be on the empty seat, but it cannot be served at the host or guest of honor position;

25 . After the food is served, you should put a "√" on the order so that you can know how many dishes have not been served and follow up in time;

26. If the dish is not served after waiting for a long time, you should take the initiative to remind it. If the dish is too large, If it is fast, you should be notified that the dishes will be stopped or the serving speed will be slowed down;

27. After the dishes are served, do not open new drinks. If the customer asks for more drinks, or the bottles have been opened, you can continue to pour them. , the wine bottle is not empty, and the cup cannot be empty. If the customer does not want to drink, the user should remove the cup and serve a cup of hot tea;

28. After the dishes are served, ask the customer if the food on the table is okay. Remove all the dishes. If the customer agrees to remove the dishes, do not remove all the dishes first;

29. Before serving the fruits, clean the countertop or glass turntable in advance and lay a clean mat on it. No toothpicks are allowed. When inserted on the fruit, it should be equipped with toothpicks or fruit forks;

30. The last towel should be put on the customer's hand;

31. Remind customers to take their belongings with them when they leave. items and go around the table to help check if there are any omissions;

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