2) Soup is important, and nature is respected
3) Knife work is fine, and changes are flexible
4) Wide range of ingredients are available, and the food is unique
Methods of hotpot shabu-shabu: 1) Eat the best companion of hotpot with sesame oil dish, which reduces the spiciness, lubricates the intestines, defeats the fire, and reduces the dryness of the food.
2. Add soup diligently, add less soup, and keep the flavor consistent.
3, pay attention to adjust the fire, to avoid too much material at a time, the fire is not strong, the dishes taste bad, the fire is too strong, easy to burn pot.
4, seafood food under the broth, better flavor.
5, on the order of snacks: first salty and then sweet, wet and dry with.
6. The correct way to eat hotpot: meat first, then veggie, meat and veggie interspersed, balanced soup, preventing paste pot (potato flour, potato chips, taro, camomile, after shabu-shabu), and avoiding meat soup,
Hotpot eating method: shabu-shabu: 15 seconds - 18 seconds, seven on eight down
Hot: 35 seconds - 1 minute
Hot: 35 seconds, eight down
Hot: 15 seconds - 1 minute
Hot: 35 seconds -- 1 minute
Cooking: 3 minutes -- 8 minutes
Promotion
Smile is a favorable weapon for the waiter, and the waiter's friendly smile can make up for the lack of service.
1, let the guests from the waiter here to understand the characteristics of the restaurant. (The significance of sales promotion)
2, sales promotion of three major features 1. reasonable (according to the number of guests, consumer groups, personality, gender, age sales)
2. effective (to seize the selling point, characteristics)
3. positive (from their own recognition of the focus of the sales promotion and correctly guide the sales promotion)
3, shall be marketed items: food plates, paper towels, wine, cold dishes, Shrimp
4, secondary marketing: meal in the middle of the observation, with the guests to establish feelings, meal found that the guests need, not yet finished, the store dishes, snacks, drinks can take the opportunity to promote.
5, when the promotion of goods and guests of the expected discord how to deal with, marketing must understand the product, similar products are also made to understand the phase for comparison, so that the guests have knowledge of the exchange, there is an answer, the introduction must be factual, not exaggerated, patiently explain, courteous. Do not: with the public's word-of-mouth assessment (such as guests have said ------), suggesting that guests may wish to try, can be a choice for guests.
Service
1, guests into the store to eat can enjoy: taste environment (can be copied, can create type)
Service (software, can be flexible, not easy to copy)
2, *** with the responsibility: so that each table guests have a pleasant dining process.
3, service responsibilities: take the initiative, a little more enthusiastic, polite.
4, the meaning of standardized service standards:
A, active service (meal learned to observe, the guests need to do, before the request to do well)
B, service with a smile (must be carried through the whole process of service work, the smile is the bridge of communication between us and the guests)
C, meticulous service (to put an end to the rough, casual service process and service results)
C, service (to eliminate rough, casual service process and service results)
C, service (service), service (service), service (service), service (service), service (service), service (service). /p>
D, speak Mandarin (guests, colleagues from different places, in order to facilitate communication)
E, write standardized characters (easy to scratch a single, review the single, review the single, the single, check the single)
Two, A, welcome the sound (guests come to the sound of welcome)
B, send the sound (guests away from the sound of send)
C, thank you sound (guests, colleagues to help with the sound)
C, thank you sound (guests, colleagues to help)
D, apologize (cause guest dissatisfaction or may be dissatisfied with the use of the voice of apology)
E, answer sound (get the guest service requirements, colleague handover requirements, the superior command requirements)
5, service rules: 1, diligently add soup: to prevent the bottom of the pot paste
2, less soup: to prevent the bottom of the pot flavor change, to maintain the consistency of the bottom of the pot soup
3, the bottom of the pot into seventy percent open, fire control
4, meals in three things: add soup, fire control, remove the empty plate
5, stirring the pot
6, serving procedures: meat dishes on the table on the first floor, vegetarian dishes put on the second floor of the rack
7, the guests to buy a single bill of accounts have questions:
A, the red list below the classification of the place to explain to the guests
B, take the calculator to the guest accounting once (playing the pre-checkout sheet to the guest)
Three light: speak light walk light operation light
Four hard: hand hard eye hard mouth hard eye hard
Five sound: welcome sound send sound apologize sound thank you sound answering sound
Daily hygiene
One, do the principle of hygiene A, from the top to the bottom B, from the inside out C. The principle of hygiene is not to be used as an alternative to the other side of the house, but to be used as a means of cleaning, From easy to difficult
D, from many to few E, from point to face
F, clear division of labor and dark cooperation G, first to do the near future and then do the far future
1, pre-dinner hygiene: A, countertops: the requirements of the tableware neat, tabletop neat
B, the ground
Two