As we all know, China people attach great importance to table manners, because in their eyes, this is not just a meal, but represents face, so there are many precautions when doing Chinese banquet services, such as priority and serving order. Let's share the relevant contents of the precautions for Chinese banquet service. Let's take a look.
Chinese banquet service 1 (1) Matters needing attention in seating arrangement.
For formal banquets, seats are usually arranged in advance so that participants can sit in order and be polite to guests. In informal banquets, seats don't have to be arranged in advance, but there are usually points of sitting and sitting. The following points should be considered when arranging seats:
One is centered on the position of the owner. If there is a hostess, the hostess and the hostess are the center, and the top floor near the hostess is arranged in turn;
The second is to arrange the guests and couples in the most important position. It is usually to the right, that is, the owner's right hand is the most important position. The farthest position facing the door is the upper seat, the nearest position facing the door is the lower seat, the second position is on the right of the upper seat, the third position is on the left, and so on;
Third, under the premise of following the etiquette order, let the neighbors be as accommodating as possible;
Fourth, the host's accompanying guests should be inserted between the guests as much as possible, so that they can talk with the guests and avoid sitting together.
(2) Etiquette between host and guest
Master's etiquette
Before the banquet begins, the host should stand in front of the door and smile at the guests, with the younger generation in front and the elders behind. You should greet each guest in turn. After most of the guests arrive, they return to the banquet venue to greet and socialize with the guests respectively (informal family dinners are more casual, and the host may not greet the guests at the door, but shake hands before the guests arrive). The host must be sincere and treat the guests equally, and can't just pay attention to one or two social parties and ignore other guests.
Before taking a seat, all cigarettes and tea shall not be delivered by others or waiters, and the owner shall deliver cigarettes and tea in person as far as possible.
After serving, the host should first propose a toast to the guests and say some kind words to thank them for coming. After that, every dish comes up with a toast to invite you to drink, and then ask the guests to "raise chopsticks". To take care of the convenience of guests, change dishes or turn the table in time. Guests with special tastes should change dishes in time.
After the banquet, the host will see the guests off at the door. We should say a few words of apology and thanks to those guests who didn't take care of them at the party. For the guests who walk behind, you can say a few commonplaces.
Matters needing attention in Chinese banquet service 2 The banquet procedure is divided into three stages, namely, the preparation stage, the progress stage and the end stage, and then subdivided into several links, such as accepting reservations, planning and organizing, preparing for implementation, checking all, pre-banquet reception, banquet service, checking out and seeing off guests, and closing.
When ordering food, guests should know all the requirements related to the banquet, such as the date of the banquet, the number of people attending the banquet, the form of the banquet, the consumption standard of each person, the extra services and items to be provided, and the special requirements of the guests' tastes. If the guest decides to make a reservation, he can record the information directly in the banquet register, which can avoid other banquets from overlapping. For uncertain banquets, keep in touch with the organizers to understand the progress. It is also necessary to keep in touch with the organizer who booked the banquet in order to watch the changes in the number and date in time. If the guest cancels the reservation, they should understand the reason for the cancellation.
Large banquets and high-end banquets must sign a contract with the guest room. The rights and obligations of both parties should be clearly stipulated in the contract, and all special matters agreed by both parties should also be recorded in the contract. After the contract is signed, a certain percentage of advance payment is usually charged. If the organizer cancels the banquet temporarily, all or part of the advance payment will be returned to the guests according to the contract. The number of customers who receive and refund the advance payment varies from restaurant to restaurant, and is generally determined by the restaurant according to the situation.
After accepting the banquet reservation, the banquet department should make good preparations according to the quantity, requirements and standards of the banquet, and notify the relevant departments in the form of banquet work notice and working procedures. Notice is the basis for arranging the work of kitchen staff and service personnel, which can be formulated according to the contract. Some copies of contracts with detailed terms can also be used as notices, but the price should be erased. For large-scale banquets and high-standard banquets, the layout of banquet venues should also be drawn, and all banquet service personnel and chefs should be called to meet before the banquet starts to introduce banquet procedures and arrange work tasks, so that all staff can understand the relevant work details, including the preparation process and serving procedures of special dishes. This can prevent the banquet service from being in a hurry and ensure the orderly performance of the banquet. After the preparations are completed, the banquet manager should check them one by one to find and correct the problems in time.
After the banquet begins, the chef can start cooking dishes according to the notice, and the waiter should follow the order of the menu when serving. For large banquets, the serving time should be arranged by the person in charge of the banquet to avoid mistakes or inconsistent dining speed at each table. The speed and rhythm of serving must be mastered. If it is too fast, it will appear in a hurry, and the guests will not like the taste. If it is too slow, it may interrupt the party and cause an embarrassing situation. The waiter should introduce the name and cooking method of each dish. If the guests are interested, they can briefly introduce the relevant allusions of local dishes. Some special dishes should show people how to eat them. Before the introduction, put the dishes on the turntable to show their shapes, so that guests can appreciate the color, fragrance and shape of the dishes, and rotate while introducing them, so that all guests can see them clearly.
After the banquet, the person in charge of the banquet should consult the guests in the form of words, which will deepen the feelings between the operators and customers and lay the foundation for further cooperation. Through the negative feedback from the guests, we can know what the restaurant needs to improve, while the positive feedback can enhance the confidence of the restaurant. The banquet department should also make a detailed business report or business tracking table every month, which is helpful to analyze the income and cost of the banquet and can be used as the basis for future banquet budgets.
The key to the success of the banquet lies in planning in advance.
In fact, it is very difficult to do a good job in banquet design, not only to determine the theme of the banquet according to the purpose, but also to design the menu and tableware according to this theme (including the selection of tablecloth and dried fruit and the design of tablecloth flowers). Pay attention to the choice and rhythm of dishes when serving, and express the atmosphere through the language of the service staff.