Welcome service

A) When the guests come to the restaurant, the usher greets them and greets them with a smile;

B) Regular customers or repeat customers are honored;

C) Assist guests to store clothes and guide them to sit down in order;

D) Ordering and booking guests are guided by pre-arranged seats;

E) When the room is full, please wait at the door, arrange the rest seats and inform the guests of the approximate waiting time.

Pre-meal service

A) When the guests are on the table, the waiters in the stands are neat and dignified, greet the guests with a smile, and pull up their chairs to give up their seats;

B) Tableware, oral cloth, tableware and tea set on the workbench should be clean and tidy, and provide hot (cold) towel disinfection service;

C) After the guest takes a seat, take the initiative to say hello, pass the menu with both hands and ask the guest what kind of tea to use;

D) Service and tea pouring should be standardized, napkins should be delivered in time, and service should be considerate.

Subscription service

A) Guests order food, are enthusiastic, answer questions and actively promote sales;

B) The waiter is familiar with the variety, flavor and price of restaurant dishes;

C) Ask the guests to order the varieties, specify the required drinks and drinks, write down the order clearly and repeat it to the guests;

D) the service is fast and accurate, and the dishes are served. Chefs should ensure the quality of good dishes, and dishes that do not meet the quality requirements should not be served.

Serve service

A) After the guests order, they will order within 0/5 minutes, and all other dishes except dessert and fruit will be served within 45 minutes;

B) For dishes that need a long time to prepare, inform the guests of the approximate waiting time in advance;

C) Drinks are supplied in clean and undamaged trays filled with textiles;

D) The tray walks lightly, without collision, knocking over or overflowing, and serves with both hands, and announces the name of the dish when serving;

E) Cooking on the spot, and indicating the guests to cover with napkins;

F) After the dishes and drinks are served, inform the guests, ask for any other requirements and wish them a happy meal.

Standing service

A) Order food, signal guests to have a meal, and pour the first glass of wine for the guests;

B) During the meal, observe the guests' needs, change the bone plate and clear the dining table;

C) When the guest smokes and strikes a light, the ashtray shall be replaced in time, and there shall be no more than three cigarette butts in the ashtray;

D) Booth service should be comprehensive and thoughtful, serving and returning dishes should be accurate and timely, and hospitality service should be thoughtful and meticulous.

After-dinner service

A) When the guest signs for the check-out, the bill shall be handed over in time, which shall be clear and checked accurately;

B) If the guest pays in person, the guest pays the bill, and the formalities are perfect, thank you;

C) The guests stand up and take the initiative to pull the chair to remind them not to forget their personal belongings;

D) When the guest has finished eating and has no intention of leaving, the dining table should not be arranged to urge the guest;

E) When the guests leave, send them off with honorifics.

Subscription service

A) Guests order food, reserve seats, take the initiative to receive, have a warm attitude, smile and have a friendly language;

B) Accurately record the meal time, ordering contents and seating requirements of the guests;

C) Repeat the reservation contents such as guest's name, room number, contact number, number of diners, time and special requirements;

D) Arrange seats in advance;

E) call to order food or make a reservation. Answer the phone within three rings. Ask the guests to wait and apologize when they are busy.

Western food:

Leading service

A) The usher should be familiar with the seating arrangement, business flavor, food types, service procedures and operation methods of the restaurant;

B) Take the lead in setting an example with light steps, graceful posture and standardized movements;

C) When the guests enter the restaurant, they greet them and smile. The address of old customers should be honorific.

Table service

A) When the guests come to the table, the waiter in the stands smiles and pulls up the chair to give up his seat;

B) Hand over the opened menu with both hands, enthusiastically recommend more than three kinds of pre-meal drinks to the guests, and provide non-dripping ice-water drinks;

C) When the guest looks at the menu, leave enough time for the guest to choose delicious food. When the guest signals to order, he will immediately come forward to provide service;

D) Have skilled professional skills, master the variety, flavor, price, practice and nutritional value of restaurant dishes, and actively promote delicious food;

E) Verify the contents of the dishes ordered by the guests and accurately record them on the menu;

F) Provide meals in time, and provide the first lunch and dinner within 15 minutes. If you need to increase the preparation time, you should inform the guests of the approximate waiting time in advance;

G) Use tableware correctly, control the serving time and rhythm, ensure the serving temperature, and actively ask the guests for their opinions on the dishes;

H) When the guests smoke and strike a light in time, the ashtray shall be replaced in time, and there shall be no more than three cigarette butts in the ashtray;

I) The bone plate can only be replaced with the consent of the customer. There are special towels and plates to clean the desktop, and there is no sound or dripping sound when disassembling the table.

Raise money to see the guests off

A) When the guest signals to settle the bill, he shall promptly hand in the bill, which shall be clear and checked accurately.

B) If the guest pays in person, the formalities are complete, thank you.

C) The guest stands up and pulls a chair to remind the guest not to forget his personal belongings.

D) When the guests leave, send them off with honorifics.

Subscription service

A) Guests should make reservations, take the initiative to receive, be enthusiastic and smile, be able to provide services in more than two foreign languages, and be friendly in language;

B) Accurately record the meal time, ordering contents and seating requirements of the guests;

C) Repeat the reservation contents such as guest's name, room number, contact number, number of diners, time and special requirements;

D) call to order food or make a reservation. Answer the phone within three rings. Ask the guests to wait and apologize when they are busy.

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Restaurant service operating procedures

1, usher

(1) The usher should be neat and dignified and stand at the door.

(2) When meeting guests, smile, say "Hello, welcome", "Good morning" and "Good evening" on your own initiative, and add family names to familiar guests to show kindness and respect.

(3) Introduce the guests into the restaurant and ask the guests the name of the team and whether the number of people has been booked. If you don't have a reservation, please kindly assist in ordering food and arranging seats.

(4) Walk 2-3 steps in front of the guest's left, and return signals to the guest from time to time. Keep a good distance to show politeness and avoid getting lost.

(5) Take the initiative to pull the chair for the guests. When the guest wants to sit down, put his knees on the back of the chair and send his hands forward at the same time, so that the guest can sit in a suitable position away from the table. Generally speaking, it is advisable to use the guest's chest and table edge as 10- 15 cm.

2. Service Desk Attendant

(1) When the guests arrive, the waiter should take the initiative to say hello and smile.

(2) pull the chair for the guest, take the coat and help hang it up.

(3) Clockwise, open the mouth cloth for the guest from the right side of the guest and remove the chopstick cover. If there are two waiters, one will open the mouth cloth for the guests from the passenger seat and the other from the passenger seat.

(4) Pass a small piece of hot (cold) towel to the guest from the guest position. The towel should be placed in a towel basket or a special tray and handed with a special clip.

3. Beverage service

(1) Ask the guests what to drink first, female guests first, male guests later.

(2) The waiter should keep in mind the variety, price and origin of the drinks in the restaurant so as to serve the guests.

(3) Use trays to hold drinks for guests.

(4) When serving drinks, pour beer with the right hand from the right side of the guest, and sparkling drinks such as cola should be poured down the glass wall to prevent overflow until about 80%, except in special circumstances.

(5) When guests order foreign wine, red wine, white wine, etc. They should show the wine to the guests first. When they display wine, they should hold the bottom of the bottle with their left hand and the mouth of the bottle with their right hand at a 45-degree angle, with the trademark facing the guests.

(6) When pouring wine, take the bottle in your right hand (the trademark is for guests) and the napkin in your left hand. Start with the guest and pour the wine clockwise. When pouring wine, the bottle mouth is 2 cm away from the cup mouth. When pouring the right amount of alcohol, rotate the bottle body 45 degrees, lift the bottle mouth to prevent the wine from dripping out, and then dry the bottle mouth with a napkin.

(7) Pour the wine: it is appropriate to pour the white wine to eight points, the wine to two thirds, and the beer to be poured twice, subject to the fact that the foam does not overflow. If you find that there is no wine or only one third left in the guest's glass, you should pour it out in time.

(8) Pour wine sequence

Chinese food pouring order: starting from the guest of honor, the guest of honor, the deputy guest of honor and the host in turn clockwise. If two waiters serve food at the same time, one starts from the guest of honor and the other from the deputy guest of honor, clockwise.

(9) When the drinks ordered by the guests are used up, ask the guests if they need to add them.

4. Chinese food service

(1) The order of serving is: cold dish, big dish (main course), stir-fried, soup, dim sum and fruit. Ask the guest for advice before serving the main course.

(2) Serving tray, left-handed tray, right-handed serving, staggered cold and hot vegetarian dishes, and reasonable color matching; When the hot dish is too big for one hand to carry, hold the bottom of the dish with both hands and put it in the proper position on the table.

(3) Pay attention to check whether it is consistent with the menu ordered by the guests when serving.

(4) Serve in a fixed position, with a light and steady hand. When announcing the name of the dish, stand one step away from the table, with a clear voice and moderate volume. Make appropriate introductions when the guests ask, and put the modeling dishes and newly served dishes in front of the guests.

(5) When serving, pay attention to make the front of the dish face the host and guest for the guests to watch, and separate the guests with a knife and fork for the convenience of the guests; When serving a dish with seasoning, you should serve it with seasoning before serving it.

(6) When there is a third residue or soup in the bone plate, it should be replaced in time. When changing dishes, the waiter will change from the guest's right side with his right hand.

(7) Contact the kitchen at any time to adjust the cooking speed.

(8) After the dishes are served, signal to the host and ask if there are other requirements.

5. In-meal service

(1) Add drinks, drinks and tea for guests at any time.

(2) Replace the pelvis and lost chopsticks for the guests in time;

(3) In case of washing dishes by hand, please send towels or napkins to the guests in time.

(4) Take the initiative to light a cigarette for the guest and replace the cigarette tray, with no more than three cigarette butts in the cigarette tray.

(5) When replacing the cigarette tray, put the bottom of the clean cigarette tray on the dirty cigarette tray, remove it at the same time, and put the clean cigarette tray on the desktop in time.

(6) Be diligent in your legs, eyes and hands in the service area, and provide services to the guests at any time to keep the desktop clean and tidy.

(7) Keep the shift desk clean and tidy, and send the dirt to the dishwashing place in time.

Step 6 ask the guests for advice

At the end of the meal, the waiter should take the initiative to ask the guests' opinions and give them back to the restaurant foreman or manager in time.

7. checkout service

(1) Check whether the receipt is complete and whether there is overpayment or omission.

(2) At the end of the meal, please ask the relevant personnel to sign the bill and show the bill for the guests.

(3) Use the cashier clip to send the bill to the guests.

(4) When the guest signs, point out the signing place for the guest and check the room number and name.

(5) The buffet should check the bill according to the number of guests, and provide checkout service for the guests accurately and quickly.

(6) Guests should politely refuse to tip, and it is forbidden to ask for tips from guests.

(9) Fujian service

1, take the initiative to pull the chair for the guests after dinner, hand over the clothes, help the guests get dressed, and remind the guests to bring their own things to see them off.

2. Check whether the guest has any relics in time and return them in time after discovery.

The usher should take the initiative to open the door for the guests to show enthusiasm and respect.

All waiters facing the guests should take the initiative to smile and use honorific service.

(10) Reception and after-dinner service

1, guests should close the table in time after leaving and check whether there are any unlit cigarette butts. When closing the table, they should collect the towel first, and then collect the cloth; Glass before porcelain, high before short, outside before inside, making the operation light and stable.

2. All removed tableware and utensils should be cleaned and disinfected to prepare for the next meal.

3. Re-pave the table according to the table paving specification, wipe the seasoning bottle and set the chair.

4, take over the table, take over the car, clean up, no residue, no oil, no water.

5. Turn off all power supplies and faucets.

6. Check whether there are any omissions and lock the cabinet and restaurant door.