2. Introduce yourself: introduce yourself before dinner. "Good morning/afternoon, everyone. I am a waiter. I'm glad to serve you. I wish you all a happy meal, thank you. "
▲ incense towel service
65438+ 3. When the incense towel is dirty or the guest has finished eating, provide the third and fourth incense towel service for the guest before dessert and fruit are served.
▲ Tea service
1, standing at the right rear of the host's home cooking, ask the guests what kind of tea they need. "Sir/miss, what kind of tea would you like to drink? I have here ... what kind do you want to drink? "
2. Write down the number of guests, station number, date, name of tea, number of cups, name of waiter, etc. On the drink list, the handwriting is clear:
3, remember each guest's tea, and then to the cashier to open a wine list, will be in triplicate to the cashier seal, a cashier, a bar, and then take tea, tea, tea:
4. The tea to be billed goes directly to the tea room to make tea.
When serving black tea, ask the guests whether they need milk tea or lemon tea, and follow the sugar. Rock candy chrysanthemum tea
▲ napkin service
1. Laying napkins: a. Laying napkins for guests according to the principle of first guest and then host; B, when laying napkins for guests, generally stand on the right side of the guests. If it is inconvenient, they can also serve the guests on the left. C, gently shake off the napkin, right hand in front, left hand behind, face up, and flatten the corner of the napkin under the bone plate.
2. Take off the chopstick cover: when laying napkins, take off the chopstick cover, hold the delicious food in your left hand and the chopstick handle in your right hand, which is convenient for taking off the chopstick cover. Put chopsticks on the chopstick rack.
▲ Continued tea service
1. If the guest orders a cup of tea, first remove the cup/lid and saucer, and then put the cup on the right side of the guest's bone plate, not too close to the edge of the turntable;
2. If the guest orders a pot of tea, pour the tea for the guest in turn according to the principle of first guest, then master, first woman and then man. The teapot mouth is not allowed to say "please drink tea" to the guests.
3. If the guest orders three cups of tea, pay attention to the alternate service of left and right hands. First hold the middle finger and ring finger of the left hand in the cup cover and turn back 180 degrees. Then, when the right hand finishes pouring the tea, take it back. Then, put your left hand on the stemless cup, turn it outward 180 degrees, and cover the cup.
▲ A la carte service
1, menu display: After the guest is seated, stand at the right rear of the guest and politely ask, "Excuse me, sir/madam, may I order now?" And open the first page of the menu and send it to the guests.
2. Introduce the dishes: When the dishes are served, put them into the turntable one centimeter, and the distance between the plates should be equal. Turn them clockwise to the room between the host and the guest. Introduce the dishes to the guests with a polite expression, step back and say, "Your dishes are all here, please taste them."
▲ Wine service
1, the waiter took the initiative to hand over the wine list from the right side of the guest to prepare for cooking, and politely asked the guest what drinks, drinks, lighters, etc. 2. After the guests order drinks, they will order summer home-cooked dishes and repeat the contents of the order, which will be confirmed. Take the wine, show it to the guests and ask for their opinions. "Can I open it for you now? When serving red wine, you must check the cork of the bottle to the guests. When serving white wine, it must be chilled in an ice bucket, and the best drinking temperature is 9 degrees. When serving yellow rice wine, ask the guests if the wine is warm. When pouring wine, the wine label faces outwards. 4, the order of pouring wine, red wine, white wine, beer. 5. Remember the drinks the guests ordered separately.
▲ Form filling service
Fill in the list of drinks (dishes): a, write down the drinks, drinks (dishes) and quantity ordered by the guests on the list of drinks, with clear handwriting; B, in the wine list (menu), also want to write down the number of guests, station number, date, waiter's name c, remember each guest's drinks, in order to accurately serve the guests. D, the menu in quadruplicate, respectively, to the cashier, kitchen, dining room. E, ask whether to serve and inform the catering department.
Pour wine: serve appetizers and cold dishes before pouring wine. After pouring the wine for the first time, ask the guests for advice and take off the extra glasses on the table. When emptying wine glasses, according to the principle of proximity, white wine glasses, red wine glasses and beer glasses. Change to the second towel to serve.
Meal service 1. Serving: if there is seasoning, serve the seasoning dishes first, then the items using the dishes such as knives and forks, hand washing cups and plastic gloves. 2. When serving, the posture should be low, and the food should not be served from the top of the guest's head. 3. Pay attention to the service of changing bone plates, ashtrays, lighting cigarettes and serving dishes.
After serving, ask the assistant host softly if there are any other needs. "Excuse me, what pasta do you need? We have jiaozi and noodles here, please choose. "
▲ The checkout service sends the bill with the cashier clip: "Here is your bill." Don't report the amount of the bill. When you see the guest pay the bill, you should say "thank you" 1, pay the bill in cash, ask for the invoice and count it in person. When the amount is large, let the guests pay at the cashier. 2. Sign the bill, show your room card, read the room number and departure date clearly, and sign "Please sign your room number and name here." 3. Check, fill in the special dishes correctly, and check the ID card. "May I see your ID card?" 4, credit card Natsuna, ID card, go to the bar to swipe your card "May I see your ID card?" 5. Debit, check the agreement (debit) card, check the name, validity period and unit.
When seeing the guests leave the hotel, the farewell service personnel should take the initiative to pull the chair, remind the guests to "please take care of their belongings" and help them with their luggage.
Reception service 1, check the things left by guests. 2. Take good care of hotel items, such as menus and towels.