First of all, welcome the guests

Finish the preparation work half an hour before meals, and stand in the designated area according to the standard posture. Waitress requires standing posture: head up, chest out, shoulders flat, right hand on left hand, eyes looking straight ahead, smiling, legs in V shape, waiter: head up, chest out, abdomen in, shoulders flat, hands behind waist, right hand holding left wrist, legs apart, shoulder width, eyes looking straight ahead, and.

Second, lead customers.

1. The usher should first confirm whether the guest has reserved a room. If the guest is still making a reservation, ask the guest for advice on arranging an empty table. If the guest has made a reservation, confirm and guide him to his seat.

2. The usher should keep a certain distance from the guests when guiding them to their seats, between 1 m and 1.5 m on the left front, and pay attention to whether the customers follow;

The right hand of the greeter points the way for the customer. You can't use one finger. You must put your fingers together, palm up and say, "Sir/Miss/Madam, this way, please";

The greeter took the guests to the reserved table and asked for their opinions. "Sir/miss, this is your reservation. Are you all right? " After the guest agrees, signal the guest to take a seat;

5. The usher helps the guest gently pull open the dining chair, gently put it back, and then hold the guest.

6. The usher and the waiter handed over, informing the guests of the number of people dining and the change of the host's name, so that the waiter could call the host's surname as a sign of respect;

7. You should nod to every passing guest.

Third, move the chair to assist in seating.

1. The customer was led into the restaurant by the welcome guest and politely greeted the guest with "Hello, welcome".

2. After the waiter confirms the position, the waiter will take the initiative to help the guest move the chair to the seat "Sir/Miss, please sit down (the address is in front)" and signal.

Four, towel service (according to the actual situation of each store)

1. Preparation: Fold the small towel diagonally into 40 folds and put it neatly in the towel tray (during the operation, hold it with a towel, and the humidity will be subject to the fact that both hands can't squeeze out the towel, which is clean, white, slightly fragrant, free from snagging and holes.

2. Towel service; After the guests were seated, the waiter served white towels for the first time. (Method: Put the white towel into the tray neatly, present it to the guest's left, extend the tray to the right, take it out with a towel clip, and use polite expressions: "Hello, sir and miss! Please use a fragrant towel. The towel delivery direction starts from the passenger seat and is placed clockwise on the left side of the pelvis. The apex of the towel faces the guests, and the distance between the towel rack and the bone plate is1.5cm..

Five, change towels

1. The guest has eaten shrimp and crab shells.

2. Guests go to the toilet, eat fruit and make personal calls.

3. Guests can change small towels at any time.

4. After the guests are seated, provide the first towel or hot and wet towel service;

5, pay attention to the towel temperature, about 40 degrees, humidity; It is advisable to hold it by hand without touching water;

6. When serving, stand on the left side of the guest according to the principle of "guest first, host second, lady first";

7. After the guest uses the towel, the waiter will take it off with the guest's consent.

Six, tea service

1. When serving tea, pay attention to the temperature of the tea, and ask that the temperature is appropriate, not herbal tea, so as to avoid misunderstanding by the guests;

2. When pouring tea, serve the right side of the customer according to the principle of guests first and ladies first. The waiter holds the teapot in his left hand, turns the teacup in his right hand, and then changes his right hand to pour tea for the guests;

3. The tea should be poured for 8 minutes.

The teapot is placed on the dining table, and the mouth of the teapot is not facing people.

Seven. Demonstration point menu

1. After the guests are seated, check the menu to ensure cleanliness, neatness and no damage;

The waiter shows the menu to the guest and stands on the right side of the guest. The lobby attendant also places napkins according to the number of customers.

3. Understand the guest's taste according to the inquiry and be a guest consultant. "Would you like a red soup pot or a mandarin duck pot, sir/madam?"

4. Take the initiative to introduce the characteristics of the dishes, especially the signature dish of our restaurant, fresh duck intestines, which has a sense of promotion and guides guests to consume.

5. Introduce the types, practices and portions of snacks and recommend them to customers;

6. In the process of ordering food, inform the bottom of the kitchen pot first.

7. Check the menu and send the bill to the bar and kitchen in time.

Note: the menu and drinks should be filled in separately, accurately and quickly (depending on whether there is a bartender in each store)

8. Write down the table number, date, number of people, the number of dishes served by the billing service personnel, the type of pot bottom, and several guests (i.e. several rapeseed).

9. When the food ordered by the guest is not available for the time being, inform the guest in time and ask for the guest's opinion, whether to replace or recommend the food with the same taste. If the guest orders too many dishes, remind the customer to order according to the quantity, and add more when it is not enough; Stand up straight when ordering, don't lean on the guests.

Eight, wine service

1. Ask the guests for drinks and drinks. If the guest is not sure what to use, the waiter should take the initiative to introduce it to the guest.

2. Fill in the wine list carefully with clear handwriting. You can't order wine for more than 3 minutes.

After filling out the wine list, go to the bar to get drinks. Place them in the order in which the guests sit. Guests' drinks are placed on the side far away from the tray body, and the host's drinks are placed on the inside of the tray for easy access.

4. Ask the guests about the drinks and drinking methods, and offer the corresponding cups to serve the guests.

5. Display wine: Hold the bottle with the left hand, and the trademark is at a 45-degree angle outward. Please look at the trademark of sake and ask the guest to confirm "Excuse me, sir/madam, this is your better XX wine. Can I pour it for you now? "

6. Opening a bottle: When opening a red wine, hold the bottle in your left hand, cut the lead seal with a wine opener in your right hand, and wipe the bottle with a clean mouth cloth. Drill the wine drill vertically into the cork, and be careful not to rotate the bottle. When the wine drill is completely drilled into the cork, gently pull out the cork, and there should be no sound when the cork comes out of the bottle; Put the cork into the oil drum tray and put it on the right side of the host's red wine glass, with a distance of 2CM. When pouring wine, pour 1/2, or according to the requirements of the guests, gently rotate the bottle after pouring wine to avoid the wine dripping on the guests. When there is an irregular amount of wine left in the bottle, ask the host whether to prepare another bottle. If the host doesn't add more wine, observe the guests and take off the empty glass immediately after drinking.

7. When pouring beer and gas drinks, the speed should not be too fast to avoid gas drinks and beer overflowing the foam outside the cup.

8. Observe the guest's glass. When you find that there is only 1/3 left in the guest's cup, ask if you want to add it.

9. When serving, follow the principle of "guests first, ladies first" and serve on the right. The language is "Excuse me, sir/madam, this is ……", supplemented by gestures.

Nine, in-meal service

1. Put an oil dish according to the number of guests, put it on the pot according to the requirements of the guests, light it, and pour the first glass of wine for the guests;

2. Do not overlap dishes when serving and setting dishes, and inform customers.

X. checkout service

1) When the guest checks out, check the quantity of drinks, take the unused drinks back to the bar for storage, and hand over the menu to the cashier for settlement.

2) The waiter accurately tells the guests the consumption amount (singing and collecting tickets).

3) When the guest pays the bill, the payment method is clear, and the invoice cannot be actively promoted to the guest unless it is. What guests need depends on whether they have a gold card in order to collect accounts.

4) Give it to the guest to check whether the money ticket is correct.

Xi。 See-off service

1. Rely on guests to help them leave their seats and get their clothes and hats.

2. Remind guests to bring personal belongings to help check.

Please take your time and come again.

Twelve. Dressing plant

(1). After the guest leaves the table, check again whether the guest has any left-over items and whether there are unlit cigarette butts on the stage.

(2) After all the guests leave, turn off the gas and fire.

(3) Immediately return the desktop, dishes and the bottom of the pot to the kitchen.

(4) Put the tableware back into the plastic frame for sorting and cleaning.

(5) Clean the dining table, take away empty wine bottles and beverage cans, and clean the desktop.

(6) according to the standard to reset the stage, in order to turn over.