Chinese food service procedures, a preparation work 1, grooming, good restaurant and the area under the jurisdiction of the health; 2, the various types of utensils neatly put together; 3, according to the requirements of the table; 4, ready to sauce, tea, water, and the meal in the required utensils. 5, adjusting the restaurant or the room at the right temperature (summer refrigeration 18-22 degrees, ventilation in the spring and autumn, heating 22-24 degrees in winter); two, check the Work 1, tableware clean and free of defects; whether the proportion of scented towels prepared; 2, napkins, tablecloths clean and free of damage, no stains; 3, multi-table banquets should pay attention to whether the table and chairs are neatly organized; 4, the ground hygiene is clean and free of debris, found that there is a peculiar smell in the hall, you should be sprayed with the appropriate amount of perfume or air freshener; 5, check the condition of the facilities and equipment is normal; 6, if there is a reservation for a preliminary check of the menu, the reservation list and the guests' special requirements; three, waiting for the guests; three, wait for the guests to the restaurant. Third, waiting for guests 1, standing in the hall room door or the area under the jurisdiction of the hotel to maintain a unified posture required. Shall not talk to each other and leaning and standing; 2, waiting for guests, waiters should pay attention to the neatness and beauty of the standing formation. Fourth, meet the guests 1, welcome guests to the guests, should be a smile to welcome, with a good salutation; 2, in the box dining guests, welcome staff in the box from three meters should be prompted by the language of the booth attendant, such as "208 to the guest", the waiter hears that is to do a good job opening the door to welcome the guests, and open the door at the same time, turn around to stand in the door movement One side, do a good job of leading action, this time the guest of honor outside the door to lead gestures signaling guests to enter the hall; 3, dining guests in the banquet hall, should be completed by the welcoming staff to pull the chair to show the seat of the action, while the waiter to cooperate with the action; 4, pull the chair to show the seat, the action should be clean, with the right leg with the chair to pull out and extend into; 5, take the initiative to assist guests to put the carry-on items, clothes in the dining room chairs should be provided for the chair cover service. Five, into the service 1, on the tea service: when guests enter the room or area after the initiative to pour tea, pouring tea can only be poured seven full, handing out tea to use the tray, not to be operated with bare hands, when a guest such as the need for white water or black tea should be timely for the guests to switch. Put the tea in the right hand of the guest and say: Mr/Miss, excuse me, please use the tea, be careful! 2. Handing out the scented towel: Handing out the scented towel should be done from the left side of the guest so that the guest can pick it up with his left hand, and the order of handing out the scented towel should be the first guest and then the master, and the order of handing out the scented towel is to be carried out in the clockwise direction one by one. 3. Removing chopsticks sets and spreading the mat napkins: When removing the chopsticks sets and spreading the mat napkins, you should be aware of the operation from the side of the guest, and pay attention to the method of operation. 4. Pouring the sauce: A, Banquet hall dining can be poured sauce at this time; B. In the private room service should be allowed to ask the guests to ask the sauce after seating. 5, ordering service: (If it is a standard, it will be arranged in accordance with the standard; if it is a casual dinner, it will be ordered according to the relevant procedures.) 1) Banquet began to order the object of inquiry is the host, and then in the main guest's indication to complete the process of ordering food. (2) before ordering to lift the chef's special dishes of the day, the supply of raw materials and sell the situation. 3) Familiar with the distribution structure of the menu dishes category, leading the guests to order, should be introduced accordingly. 4) ordering, should be based on the guest's consumption level to promote dishes, ordering the principle of high to low, can not be hard to promote high-grade dishes, so as not to cause guests to resent. 5) advocate the "reminder of consumption". 5) Promote "reminding consumption", pay attention to the amount and quantity of food ordered by the guests, and pay attention to the guests ordered the same similar dishes should be prompted to the guests. 6) When ordering should first check the menu, and then order, and indicate whether to serve or the special requirements of the guests. 7) When ordering, we should master the meat and vegetables of the whole table, practice, color matching, the end of ordering should sing or invite the guests to pass. When ordering food, we should sing the food or ask the guests to check it out. 6, ordering service: asking for wine, showing wine, pouring wine 1) When asking for wine from the guests, we should do it on the right side of the host. Promote the drink first, and then promote the drink. Pay attention to the status of the guests, starting from the high price of the drinks to promote. 2) The high price of the wine, the first drink must be given to the guests to see the appreciation of the consent of the guests before opening. (3) Pouring drinks: clockwise from the guest of honor. (4) Pour the main drink first, then the auxiliary drinks. (5) If the host makes a speech during the meal, the waiter should pause the service and stand aside. (6) Pay attention to whether there is any wine in the guest's glass during the toast, and when the guest rises to make a toast or a drink, he or she should pick up the wine quickly and be ready to add more. (7) Add more wine in the case of the guest's drink being less than 1/3 of the glass. (7) When the guest's drink is less than 1/3, the wine should be added in time. Six, the beginning of the banquet on the first course 1) on the first course is to indicate the official start of the banquet. On may be sashimi class, white seafood or hot seafood or stir-fry brine barbecue class. Serving position in the vice host position on the left between the first guest and the second guest. 2) dish passer will dish to the workbench, the waiter check the menu, after confirming that there is no error from the serving position on the food, turn to the host and the guest of honor, step back and sing the name of the dish, and then in the menu scratch list. 3) after the first dish that is to begin to inspect the guest desktop whether you need to add wine or tea. 7, the table service 1, on the first dish is to indicate the official start of the banquet, the first dish is to indicate the official start of the banquet, the first dish is to indicate the official start of the banquet. Seven, the table service 1, serving and sharing 1) in order on the new dishes, remove the old dishes. Withdrawal of the first guest and the second guest in the right side of the deputy host position. 2) Where there is a head type, such as raw platter, loaded with lace embellished dishes, serving should pay attention to face the guest of honor. 3) dishes should be served one by one while still hot, dishes on the stage before the opening of the dish cover, the introduction of the dish name and then withdrawn to the vegetable table or vegetable car to share the vegetables. 4) such as desktop dishes should be divided into dishes to the face of the guest, bold and careful, to grasp the amount of dishes, to be divided evenly; usually should be More than one put in the carousel, to show the richness of the dish or add to the guests. 5) avoid ringing when sharing dishes, sharing soup with one hand on the back, sharing soup dishes, do not use a spoon to the edge of the bowl to scrape. 6) unused dishes should be agreed to by the guests before removing or packaged for the guests. 7) handing dishes should be the first guest after the host, in a clockwise direction. 8) Where there is a dish with toppings, the first on the topping, and then on the main course. 9) on the shrimp, (9) on the shrimp, crab, with bones, shell dishes should be on the first hand-washing cup, with the dishes, and then instantly followed by a scented towel. (10) on the last green vegetables, it is indicated that guests have been served all the dishes, at this time should be based on the situation on the table, ask the guests whether they need to add dishes. 2, meal service (1) If there is a service inadvertently or the guests turn over the flavor dish, wine cups, soup, etc., the waiter should be quickly used to clean up the guests with two pieces of oral mucous membrane, one with a wipe table dirty, the other one laid to pick up the food, the other one is used to pick up the food. Another piece of cloth is used to pick up the cover, and re-use the utensils. 2) If you are not careful when serving, the soup spilled on the guests, should be dealt with in a timely manner, apologized, and reported to the foreman or supervisor, manager, by the leadership of the guests and then apologized, and make the appropriate treatment. 3) Guests smoking, you should take the initiative to light the cigarette. The lighter should be adjusted first. Procedures are as follows: found guests smoking table far away from the ignition lighter prompted for guests to point cigarettes handed to the guests in front of

4) such as found in the ashtray there are two cigarettes should be given in a timely manner to replace the replacement of a clean ashtray cover dirty ashtray, and then evacuated from the desktop, and then put a clean ashtray on the desktop. 5) Meals should be diligently replaced bone dish and diligently add wine. 6) Meals should be diligently patrolling the table in the course of the service, carefully observed, more mouth, clever hands. 7) The service process should be a good idea. 8) The service process should be a good idea. (6) In the process of meal service, you should inspect the table diligently, observe carefully, move your mouth, move your hands skillfully, and smile often. (7) If you find the guests leaving the table to toast, you should pull the chair in a timely manner. (8) If the guests' dining process, the turntable space is not enough, you should change the big plate for the small plate in a timely manner, or classify the collage. (9) If there are children in the room to dine, you should avoid serving the food from the children's side. (10) In the process of the meal, you should do a good job in the introduction of dishes for the hotel's specialties or chef's recommendations. 3, the end of the meal Service 1) Upon inquiry, if the guests do not need to add dishes, you should prompt the guests whether to renew the snacks, entrees, desserts, fruit platters. 2) If the snacks are not according to the procedures in the meal or on the dishes at the beginning of the meal, you should say, "Now to give you the first snack to pad your stomach, so that the wine will be a little bit more comfortable. 3) On the snack should be desserts and then salty, and report the name of the dish, the corresponding introduction. 4) The first snacks should be served after salty, and report the name of the dish, and make a good service. (4) The reason for serving dim sum first is that the main characteristic of dim sum is tasting. Staple food is to fill up the stomach, first on the staple food will affect the eating characteristics of snacks. 5) on the dessert before the table should be withdrawn from the table no longer use the tableware, and then should be replaced instantly scented towel, bone plate. 6) on the fruit, immediately on the guest tea, is to help guests add tea in a timely manner. 7) in the guests with fruit, depending on the circumstances of the guests in advance of the bill. To guests to save time. 8) In the guests proposed to buy a single, you should ask which one to buy a single, and then the bill will be presented to the guests face to face reported meal costs. 9) In the receipt of the guest's meal costs should be detailed count and sing the receipt. 10) to find the change and invoices, good guest packing. Eight, send the guest service 1, pull the chair: guests get up, pull the chair service. 2, reminder: prompt guests have no leftover items, or check for the guests. 3, send the guest: the guest leaves the table or room, should take the guest's packing box, in the dining table or outside the door of the booth to do a good job of sending the guest. 9, the closing service 1, send the guest to the market. Nine, closing service 1, send guests back to the table, check the safety hazards, in order to do a good job of closing work. 2, first turn off the redundant lights and air conditioning. 3, the closing order: mouth cloths, scented napkins - glassware - small tableware. 4, passer-by: guests should leave the table or hall room with guests packing box, or outside the door of the private room ready to send the guests. -Small tableware. 4, the food handler to help collect the dishes. 5, send wash small tableware, wash cups and glasses. 6, vacuuming, do room hygiene, set the table. 7, turn off the power, and ask the leader to do the work in order. 7, turn off the power, ask the leader to check and make a good record.