Specification of the hotel or restaurant restaurant service process is as follows
A meal preparation
1) according to the "Chinese snack snack table standard" for the preparation of the work.
2) On time to participate in the pre-dinner meeting, understand the customer and the assigned work area and work content.
3) Prepare spices, utensils and tableware for the meal.
4) Check the appearance of the instrument and pay attention to the standing posture.
Two pre-dinner inspection
1) All the restaurant table cloth folding seam is uniform, tablecloth corners and tables and chairs is a straight line down.
2) Whether the seven pieces of tableware placed on the dining table (bone basin, soup bowl, spoon, small cup, chopsticks, chopstick rack, tea cup, dish tray) are clean and hygienic, without gaps, whether the number meets the requirements, and whether the distance between the placement is proportional.
3) Whether the number of spare tableware varieties is complete, sufficient, clean and neatly arranged.
4) Tablecloths and tablecloths are straight, with no holes or stains.
5) Flowers and plants are bright and colorful without dead branches.
6) The floor is free of debris and the chair surfaces are clean.
7) Whether the orders, ballpoint pens and bottle-opening wrenches are available.
Three meals in the service
l) stand in the designated position, waiting for the arrival of guests. Stand upright, do not lean on any object, legs should not be crossed, hands naturally folded in front of the abdomen, dignified, full of spirit.
2) When the usher brings the guest into the area, he/she should go forward immediately, greet him/her with a smile and express his/her welcome.
3) Assist the usher in pulling out the chair, invite the guest to be seated, and gently unfold the mouth cloth for the main guest.
4) If the guest needs to take off his jacket, hang up the clothes for the guest.
5) If the number of guests is not equal to the number of seats, you need to add or remove part of the tableware and food must use the tray.
6) Use trays and towel holders to serve hot (cold) small towels to guests from the right side of the guest and politely say to the guest, "Please use the towel." And follow the order of female guests first, then male guests, VIPs first, then hosts, to serve the guests.
7) Open the first page of the menu and politely present it to the guest and say, "Here is the menu, ma'am (or sir) please order."
8) Serve condiments to guests.
9) Remove chopstick sets and small used towels for guests.
10) stand in the appropriate position to accept the guest's order, when the guest can not decide, you can introduce to the guest the characteristics of the dishes or flavors, suggest to the guest what dishes can be ordered, or to the guest to promote seasonal dishes and special dishes.
11) When opening the order, the handwriting should be clear, indicating the date, station number, number of people, large, medium and small guests, the number of guests, my name, and repeat the dishes and beverages ordered by the guest, to be confirmed by the guest and then call for food. Wine list, cold dishes, hot dishes, snacks to separate orders.
12) The first part of the order to the cashier, the second part of the cashier stamped by the food hander to the kitchen or bar as a receipt of dishes and beverages, the third part of the food hander to scratch the order with.
13) Use trays to present drinks and alcohol to each guest in the exact order of the seat number on the order, and pour drinks for the guests.
14) The first course should not keep the guests waiting for more than 10-15 minutes at the most, and greet the guests from time to time.
15) the order of serving: cold dishes, hot dishes (soup, large dishes, vegetables, soup), rice or snacks, dessert, fruit, tea. At the same time each dish is served, one is canceled on the order to prevent omission or mistake.
16) For each dish served, the name of the dish must be politely and clearly announced to the guest and the dish must be divided.
17) Constantly patrolling the table, adding drinks for the guests at any time, changing the pelvis.
18) No more than three cigarette butts in the ashtray, when found, should be replaced immediately.
19) at any time to remove the empty pots, empty bottles of wine, in a timely manner to organize the dining table, should be responsive to requests, questions and answers, kind attitude, language, thoughtful service, without having to raise the hand of the guests, has met the requirements of the guests.
20) After the guests' drinks, dishes and meals are all served, inform the guests and ask them what else they need to add.
21) Guests ordering, if the sale of shortages, to promptly and politely tell the guests, and apologize to the guests to ask if they want to change to other dishes, or to recommend dishes to the guests, such as the guests recognized, that is, to open the order, the fastest possible speed to let the kitchen cooking.
22) If the guest has a special request, should try to solve, not to say "no", "no", "do not know" and other rude language. If there are difficulties, you should greet the guests and say: "Sorry, please wait." Then immediately report to the foreman or manager, but be sure to give the guest a reply or ask the restaurant manager to solve the problem.
23) If the guest's chopsticks, mouth cloths, etc. fall on the floor, they should be immediately replaced with clean ones and the dirty ones removed.
24) in the process of opening the meal, if the guest touched over the tea cup, drink, etc., dirtying the guest's clothes and countertops, to quickly use a clean mouth cloth or small towel to help the guest wipe, and use a clean mouth cloth to cover the dirty part of the countertop.
25) Guests dining end, should seek the views of the guests, fill out the guest lack of taste opinion questionnaire, and will be forwarded to the foreman or manager.
26) Guests finished dining, timely delivery of a cup of hot tea and a small cloth for guests.
27）Timely count the food and drinks ordered by the guests, tell the cashier to prepare for the checkout, and check before putting the bill into the cashier's folder.
28) When the guest asks for the check, immediately move forward and present the cash register from the right rear of the guest.
29) The change should be presented to the guest in the cashier's clip along with the bill ticket.
30) When the guests want to leave, gently pull out the chair, remind the guests not to forget the items brought, and warmly welcome the guests to come back.