Hotpot restaurant staff training content is as follows:

1, the menu, add the menu, the use of the wine list

2, corporate culture

3, management rules and regulations

4, courtesy and etiquette

5, stand

6, walk

7, tray

8, pouring

11, serving pots, serving dishes

12, closing

12, serving the table, serving food

12, serving the table, serving food

12, serving food

12, serving food

12, serving the table, serving the table p>9, mouth cloth folding flowers

10, set the table

11, pot, serving

12, closing

In addition to the above some of the service nature of the content of the training, but also includes the following systematic study of the hot pot base, seasonings and other knowledge.

1, hot pot base production

The main system to learn how to use dozens of natural spices, in accordance with the standard proportion of boiling authentic Chongqing hot pot base. Here focus on learning the ingredients, boiling method, boiling time and other knowledge.

2.Handling of Raw Materials

The course focuses on how to handle dozens of shabu-shabu ingredients, such as beef tripe, tripe, duck intestines, beef, lamb, fish, meatballs, pig's blood, tofu, cilantro, coriander, mushrooms, and so on.

3. Soup Preparation

The course focuses on learning how to use old hen, old duck, and pig bones to make the best Chongqing hotpot soup. Here focus on learning to master the spicy soup base, spicy soup base, seafood soup base, clear soup soup base production methods, as well as cooking and seasoning knowledge.

4, sauce production

The main system to learn all kinds of sauce (dipping) ingredients, as well as production methods and other knowledge.

5. Swish and Cook Dishes

The main system is to learn how to cook all kinds of Chongqing hotpot dishes. The focus here is on learning how to cook each ingredient and the skills to add soup and soup base for customers.