Service procedures

Steps

1, prepare tableware and other utensils

According to the banquet specifications to prepare enough clean tableware and utensils, including tablecloths, tablecloths, small knives and forks, soup spoons, main knives and forks, bread knives, dessert forks and spoons, coffee cups, coffee spoons, coffee saucers, milk jugs, sugar cups, butter dish, bread plate, pretzel bottles, water glasses, red wine glasses, white wine glasses, cigarette holders, candlesticks, menus, matches, and flowers.

2. Setting the table

(1) laying the tablecloth should be flat, with the center seam upward and in the same direction;

(2) placing the flowers in the mouth cloth, with the same position and direction, and with equal spacing;

(3) arranging the cutlery. The main knife is placed on the right side of the mouth cloth, the main fork is placed on the left side of the mouth cloth, the soup spoon is placed on the right side of the main knife, the knife is placed on the right side of the soup spoon, the small fork is placed on the left side of the main fork, the dessert fork is placed on the top of the mouth cloth, with the handle of the fork facing to the left dessert spoon is placed above the dessert fork, with the handle of the spoon facing to the right, the blade of the bread knife is placed on the bread plate with the blade facing to the left and placed to the left side of the small fork, the butter plate is placed on the top of the bread plate, the red wine glass is placed on the top of the main knife The water glass is placed to the upper left of the red wine glass, and the white wine glass is placed to the lower right of the red wine glass;

(4) Place pretzel bottles, ashtrays, candlesticks, and flowers;

(5) Place the menus, one for each person;

(6) Place the dining chairs at the right corners and the tablecloths, with the chairs at equal distances from each other.

3, check the countertops

Comprehensive inspection of the countertops, the countertops must be clean and neat, tableware and utensils are complete, placed consistently.

(2) Western banquet service

Service procedures

Steps

1, preparation

Half an hour before the start of the meal, all the preparations will be done:

(1) Fill the cups with 4/5 iced water, and light the candles;

(2) Bread should be placed on the table in the breadbasket, and butter in the butter dish;

(3) Check the table surface

A full inspection of the table should be made, the tableware and utensils must be clean and tidy, and placed consistently. be placed in a butter dish;

(3) the dining room door will be opened and the greeter will stand at the door to greet the guests;

(4) the waiter will stand at the table facing the door.

2, meet the guests

Guests come in to greet the guests, for the guests to carry chairs, chairs, guests sit down from the right side of the mouth for the guests to spread the cloth.

3, pouring

Before pouring wine for the guests, we should first open the bottle cap and pour out a little wine, let the host try first, and then pour wine for the guests after permission, and the other "pouring" service procedures are the same

4, meal service

(1) from the right side of the guests for the guests to serve;

(2) from the right side of the guests for the guests to serve;

(3) from the right side of the guests to serve;

(4) from the right side of the guests to serve. /p>

(2) serve the female guest and the guest of honor first;

(3) after the guests put down all the tableware, ask the guests if they can remove the plate, and get the guests' permission, then remove the plate and tableware from the right side of the guests together.

5. Clear the table

(1) Use the tray to remove all bread plates, bread knives, butter dishes, bread baskets, and pretzel bottles;

(2) Use the service clamp to collect the residue on the table.

6. Serve desserts

(1) Open the dessert fork and spoon first, left fork and right knife;

(2) Serve desserts to the guests from the guests' right side;

(3) After all the guests have put down their cutlery, ask the guests if they can remove it, and after getting permission, remove the plate and cutlery together.

7. Coffee and Tea

(1) Set the sugar and milk canisters on the table;

(2) Place the coffee cups in front of the guests;

(3) Serve the fresh hot coffee and tea.

8. Send off guests

Pull back the dining chairs, then stand at the table and politely see the guests off.

(3) Buffet Banquet Service

Service Procedures

Work Steps

1, Preparation

(1) Half an hour before the start of the meal will be all the preparations;

(2) buffet table food should be served and heated up, the door of the restaurant is opened, the ushers are standing in front of the door to meet the guests, and the waiters are standing at the tables facing the door.

2, meet the guests

(1) guests into the restaurant should take the initiative to greet the guests, hello, pull out the seats for the guests;

(2) guests sit down from the right side of the mouth for the guests to spread the cloth

3, service beverages

ask the guests what they need to drink, pay attention to the service from the right side.

4, open meal service

(1) after the guests began to eat, the waiter should be ready to guests used empty tableware removed;

(2) anytime and anywhere for the guests to add beverages, replacement of cigarette holders;

(3) the guests into the dessert, to be the main knife, the main fork, the soup fork, the bread knife, bread plate and other cutlery removed;

(4) to maintain the the dining table neat and tidy, and add all kinds of tableware and food at any time.

5. Serve coffee and tea

(1) Serve coffee and tea when the guests start to eat sweets;

(2) Prepare the sugar cups and milk cans and set them on the table;

(3) Ask the guests if they want to use coffee or tea, and then serve the guests with fresh hot coffee and tea.

6, send guests

(1) the end of the banquet guests get up, to pull out the chair, and then stand at the table to politely see the guests leave;

(2) do not forget to thank the guests for their presence.