Get ready.

(1) Half an hour before the meeting starts, prepare ice water and coffee, and adjust and wipe other equipment.

(2) Open the meeting room door, and the waiter will meet the guests at the meeting room door.

(3) according to the requirements of the guests, put the sign in the designated position.

service

(1) After the meeting started, the waiter stood at the back of the meeting room.

(2) keep the meeting room quiet, the waiter can't talk loudly, and handle things carefully.

(3) Generally, replace the ashtray every half an hour or so and add ice water to the guests, but try not to disturb the guests' meeting. Under special circumstances, services can be provided according to guests' requirements.

(4) During the break of the meeting, the meeting place should be arranged as soon as possible, and various supplies should be replaced.

land clearing

(1) After the meeting, check the meeting place carefully to see if there are any things and documents forgotten by the guests.

(2) Tidy up water appliances and equipment after the meeting.

Chinese food delivery service plan

The name of the newspaper

The waiter announced the name of the dish and showed it to the guests.

☆ posture

(1) The food delivery waiter holds the food with a napkin in his left hand and a spoon in his right hand, bending slightly and standing firmly on the left side of the guest for distribution.

(2) While delivering food, introduce the characteristics and flavor of the food to the guests. Be careful not to get too close to the guests when you speak, and breathe evenly.

Send vegetables.

(1) When delivering food, you should master the weight and distribute it evenly.

(2) When delivering food, it must be accurate. It is not allowed to give a spoonful of food to two guests, and it is not allowed to pull food from the guests' plates.

Service procedures for preparing, opening and cleaning the pantry.

Get ready.

(1) Turn on the water heater in the pantry.

(2) Do a good job in the hygiene of the food preparation room.

(3) Count the number of tablecloths, napkins, small towels and rags used the day before, then load them into the linen hopper car by classification, send them to the washing department for counting and washing, and collect clean linen from the washing department at the specified time and classify them into the cabinet.

(4) Clean food insulation cabinets, tea cabinets, napkins, linen buckets, dining tables, thermos bottles, glove racks, wash basins, disinfection basins, box ovens and other appliances.

(5) Prepare all tableware for eating.

(6) Prepare impromptu cooking vehicles, heat preservation vehicles and their fuels.

(7) Prepare the sauce 30 minutes before meals.

(2) Distribute trays to hall attendants.

Dinner.

(1) The order menu received from the lobby is immediately sent to the kitchen.

(2) Check the quality of the dishes, and the dishes that do not meet the specifications, have bad shapes and inappropriate temperatures will not be found. For the dishes that meet the quality standards, cover the dishes, cross out the names of the dishes on the menu and send them to the hall immediately.

(3) Pass the dishes according to the specified route, and declare the names of the dishes when handing them to the waiter. Take back the sound clip and the dish cover, remove the used tableware from the hall surface and send it to the dishwasher for cleaning.

Chinese food service items

Prepare equipment.

(1) When dividing fish and poultry dishes, prepare a knife, a * and a spoon.

(2) Prepare a spoon, a pair of chopsticks and a long-handled spoon when cooking.

Divide dishes.

(1) The operation is coordinated by two waiters, one serving food and the other serving food to the guests.

(2) The food service attendant stands between the first position and the second position on the right side of the assistant master position, holding a * sign, a key chain, etc. Hold it in your right hand and a spoon with a long handle in your left hand to prevent vegetable juice from falling on the table.

(3) Another waiter stood on the right side of the guest, handed the plate to the waiter who divided the dishes, and put the plate back in front of the guest after dividing the dishes.

Serve.

Serving order: guest of honor, deputy guest of honor, host, and then distributed clockwise.

Prepare equipment.

Put a service table on the guest's dining table, prepare a clean plate, put it on one side of the service table, and prepare utensils such as * and spoons.

☆ Show

Whenever dishes come from the kitchen, the waiter will show them to the guests on the dining table, introduce their names and characteristics, and then put them on the service table to divide the dishes.

Service procedures for Chinese sweets and fruits

☆ Consult guests and clean the table.

(1) When the guests have finished all the dishes, the waiter should take the initiative to ask the guests if they can serve dessert or fruit. If the guest agrees, the waiter will ask the guest if he can clear the table.

(2) If the guest agrees to clear the table, the waiter immediately removes all the tableware on the table, leaving only glasses and cups.

Wash dishes.

After cleaning the desktop, put the corresponding tableware according to the dessert ordered by the guests. Put dessert * when ordering dessert, and put a fruit knife * when ordering fruit.

Supply candy and fruit.

(1) After setting the table, send candy or fruit from the guest's right side with a tray, put it in the middle of the table, and politely ask the guest to use candy or fruit.

(2) If the guest orders sweet soup, it is necessary to put a saucer pad and a spoon on the saucer pad.

(3) If the guest orders a fruit platter, follow the "Chinese takeaway service" service procedure.

Chinese food service program with bone, shell and block

● Get the knife *

(1) When a guest orders a large piece of food, a knife must be placed for the guest before serving.

(2) Put the knives neatly on the tray covered with napkins, and then put them on both sides of the dining table one by one; Right * right knife, knife * parallel, * teeth up, knife * handle pointing to the table.

● Wash your hands.

(1) When a guest orders a dish with bones and shells such as shrimp, crab or chicken wings, the waiter must bring lemonade with moderate temperature to wash his hands.

(2) Give each guest a tray and put it on the top right of the table to politely explain the purpose to the guests.

● Bring towels and tea.

Send small towels and tea.

● Remove the tableware.

(1) After serving and washing hands, guests should take away cups, tea sets and small towels.

(2) After the guests have finished eating, remove the knife in time.

China Whole Fish Service Plan

● Vegetable name

When serving fish, announce the name of the dish first. After showing it to the guests, return to the service table with the fish tail facing right.

● Pick fishbone.

(1) The waiter holds a knife in his left hand and a knife in his right hand, and gently presses the fish back with * to prevent the fish from slipping on the plate, so that * can't get in the fish. Cut a knife at the bottom of the fish head, a knife at the tail, and cut off the fishbone.

(2) The knife cuts the fish from the edge of the fish head along the fish belly line, and the knife * cuts to the right to the edge of the fish tail.

(3) Insert the knife into the edge of the midline of the fish at the same time, gently press the fish with the knife, and peel both sides of the fish along the midline of the fish's spine with a dining knife to expose the whole spine.

(4) Gently press the spine with the left knife, and remove the whole spine of the fish from the edge of the fish tail to the left with the right knife and put it on the side plate.

● Finishing and forming

Close the fish with a knife, arrange it into a prototype, then arrange the seasoning on the fish slightly to keep the fish beautiful, and then serve it.

Table extraction service program

● Table removal requirements

(1) Leave at 0: 00 should be done after the guests at this table leave the store, and the banquet should be done after all the guests leave the store.

(2) Handle the tableware carefully, do not damage the tableware, and try not to collide.

(3) When collecting and removing tableware, create conditions for the next working procedure. When folding bowls, the big bowl is at the bottom and the small bowl is at the top.

(4) When collecting, the tableware of soup or vegetables should be put together.

● Take back the table.

(1) Align the dining chairs according to the requirements of the table layout specification.

(2) Put the vases, saucers and number plates on the dining table on the tray and temporarily put them on the service table.

(3) The tableware on the table is taken down with a tray and sent to the dish washing machine room for cleaning. The order of disassembly is towel-tableware-glassware-silverware-steel-porcelain.

(4) Clean the desktop surface and replace the tablecloth immediately.

(5) Wipe the vases, crushers and table plates with a clean rag, and place them on the dining table according to the table placement specifications.

(6) If the turntable is used on the dining table, the used turntable cover should be removed first, then the tablecloth should be replaced, and then the turntable should be arranged and put on a clean turntable cover.

Inspection service program

● Pay the bill

(1) When the guest indicated to check out, the waiter quickly went to the cashier to collect the guest's bill.

(2) Check whether the items in the master bill and each sub-bill are in line with the price.

(3) Put the bill into the account folder and prepare a settlement.

● Send bills.

Bend down from the guest's right side, politely open the account folder and hand it to the guest. Explain that this is the guest's menu.

● Sign and pay.

(1) If the guest pays the bill in cash, use the account holder to return the change and bill found at the cashier, and sing "Take it, pay, thank you" to the guest. Beware of counterfeit money.

(2) If the guest pays the bill by cheque, he should politely ask the guest to sign on the back of the cheque, write down his name, address and contact number, and then give the cheque stub and invoice to the guest and thank him.

(3) If the guest pays by credit card, he must politely ask the guest to show his ID card and sign the bill. After giving the credit card, bill and ID card to the cashier, he will give the credit card payment slip and pen to the guest for signature. If the signature of the guest is consistent with the credit card, return all documents, payment slips and invoices to the guest and thank him.

(4) If the guest signs the bill, be sure to give the bill and pen to the guest, politely ask the guest to show the welcome card and sign the bill, write down the room number, then hand over the room card and bill to the cashier for processing, and return them to the guest after verification and thank you.

Hall customs clearance service procedures

Turn off the lights.

When the business was over and the guests left, the waiter began to clean the hall. Turn off most of the lighting, leaving only the lighting suitable for cleaning the site.

☆ Remove utensils and collect linen.

(1) Clean the desktop first, then remove all the tableware from the service desk and send it to the dishwashing room for cleaning.

(2) Arrange and count linen and send it to the tea room (clean and dirty should be separated).

clean

Clean the surrounding walls and floors and suck the carpet. If there are stains on the carpet, notify the greening department to clean them up.

☆ Implement safety measures.

(1) Turn off the tap and cut off the power supply.

(2) Lock all doors and windows except employees' entrances and exits.

(3) After the person in charge on duty completes the final safety preventive measures review, fill in the after-work safety checklist.

(4) Implement all safety precautions in the hall, and finally lock the entrance and exit doors of employees before they leave their posts.

Pre-meal preparation procedures for room delivery

Prepare the tableware.

All tableware should be wiped clean, requiring:

(1) No water trace, no damage;

(2) The teapot has no theophylline, and the coffee pot is clean and tasteless;

(3) Knife * has no water trace, and it is classified and placed neatly.

Prepare napkins.

(1) Check the napkin for dirty marks;

(2) according to the standard stacked neatly, put away.

Check daily necessities.

(1) Check the types and quantities of daily necessities to ensure that they are complete and sufficient;

(2) Fill in the picking list in advance.

☆ Check the delivery truck.

(1) Check whether the wheels are flexible and loose;

(2) Ensure hygiene and cleanliness.

Prepare the transfer tray.

(1) The tray is clean and free of water;

(2) Pad a sufficient amount of cloth.

Check the tableware

(1) China is free from damage and water;

(2) The water cup is free from water, damage and foreign matter;

(2) There is no milk trace in the light milk cup;

(3) All kinds of tableware should be put in order.

☆ Check jam, butter and juice.

(1) The jam package is not damaged and the butter is not deteriorated;

(2) The fruit juice is refrigerated, within the shelf life.

Indoor plate and dining car plan

☆ The orderer informs the waiter.

(1) Remember the room number;

(2) Arrive at the room within 5 ~10 minutes.

Go to the room

(1) Knock on the door three times or ring the doorbell to announce your department and enter the room with the permission of the guests;

(2) Greet the guests politely and introduce yourself as a room catering waiter.

☆ Pallets and dining cars

Quickly arrange the plates and dining cars and check whether there are any guest items mixed in them.

Say goodbye.

(1) Ask the guests if they have other requirements;

(2) I wish the guests a pleasant stay and thank you again;

(3) Leave the room gently.

Breakfast service plan

☆ Greet guests and show seats.

(1) When the guests arrive at the restaurant, the usher greets them warmly, asking whether there are reserved seats and the number of people to eat, and then guiding the guests to the right seats, pulling chairs for the guests and taking seats for them.

(2) Fill in the table number and the number of diners on the dim sum card, and insert the card on the table number plate.

(3) Notify the stand attendant to serve.

Serve tea.

(1) After the guests were seated, the waiter immediately stepped forward to meet them, handed a small towel, turned the teacup upside down, and took off the chopstick sets for the guests.

(1) Recommend the tea provided by the restaurant to the guests, ask them to order tea, and then pour tea for them according to the number of people. The first cup of polite tea should be seven minutes full.

Dim sum promotion

(1) The waiter pushing the selling point pushes the dessert incubator to the guest table to sell snacks to the guests.

⑵ Send the snacks the guests want to the table, and then record the quantity on the "Dim Sum Card".

Inter-meal service

During the meal, the waiter must frequently add water, pour tea, change tea leaves, light cigarettes, collect snack cages, change tableware, change small towels, ashtrays and bone plates, and continue to sell snacks to the guests and provide corresponding services.

pay up

When a guest asks for a check-out after a meal, the waiter immediately checks out and thanks the guest according to the "check-out" service procedure.

Send a guest

When the guest gets up to leave, pull out the chair for the guest. See the guest out of the restaurant, say goodbye and welcome him back.

Tidying table

Remove and set the table quickly to ensure sufficient seat turnover.

Breakfast snack service plan

Sell snacks

Push the snack cart to the guest's table, open the hood, politely say hello to the guest, and enthusiastically recommend and introduce the variety of snacks served during the meal.

Serve snacks

Put the dim sum ordered by the guest on the tray together with the dim sum cage, serve it on the table from the right side of the guest and pour the sauce on it, signal with the right hand and politely invite the guest to enjoy it.

register

Register the snacks ordered by the guests in the corresponding column of "Dim Sum Card". If guests need other varieties, they should also record them in the corresponding columns. Finally, insert the snack card back.

Breakfast tea service plan

Order tea

(1) Recommend tea varieties provided by the restaurant and invite guests to order tea.

(2) Make tea for the guests immediately after accepting the tea varieties ordered by the guests. For less than 6 guests, make a pot of tea, and for 7 guests, the water must be boiling.

pour (out) tea

(1) When the tea is ready, pour the tea for the guests. When pouring tea, pay attention to guests first, ladies first.

(2) Hold the handle in one hand and the lid in the other, and pour 4/5 of the tea leaves into the teacup.

(3) When pouring tea, pay attention to the right handle of the teacup, with the spout facing outwards and not facing the guests.

(4) Politely invite the guests to drink tea, and then put the teapot symmetrically on the dining table.

water

(1) When the water in the teapot is only 1/3, add boiling water for the guests at any time.

(2) If the tea is weak, ask the guest whether it is necessary to change the tea. If the guest agrees to the triangle exchange, then meet the guest's requirements.

Banquet setup program

Spread a tablecloth

Spread the tablecloth according to the method of spreading the round table cloth.

Dining table skirt

Hang the table skirt according to the method of laying the table skirt.

Swing chair

Place the dining chairs according to the Chinese zero-point dining table placement method.

Upper turntable

Swing turntable (same as Chinese zero-point dinner).

Set a silver plate, a soup bowl and a soy sauce plate.

(1) The silver tray is placed at the edge of the table 1.5cm, and the distance between the silver trays is equal.

(2) The soup pillow and the soy sauce dish are placed on the front, left and right sides of the silver dish seat with a distance of1.5cm. 。

(3) The spoon is on the soup bowl with the handle to the left.

Set chopsticks rack, silver spoon, chopsticks and toothpicks.

(1) The silver chopstick rack is placed horizontally on the right side of the soy sauce dish, with a distance of 1 cm.

(2) Chopsticks and silver spoons are placed perpendicular to the silver chopstick rack respectively, and one end of chopsticks * table edge is 1.5cm away from the table edge.

(3) The toothpick bag is placed on the right side of the silver tray seat, literally upward.

Cup pendulum

(1) The sweet wine glass is right in front of the dish rack.

(2) The spicy sprinkling cup is placed on the right side of the sweet wine glass.

(3) The water cup is placed on the left side of the rectangular glass.

(4) Three cups are in a straight line.

Put an ashtray

Set ashtray (same as Chinese zero-point dinner)

Dish seat

Silver side dish seat (same as Chinese zero-point dinner) C.

Dish spoon

The long-handled spoon and chopsticks are arranged side by side on the silver long-handled spoon frame, between the first and second dining tables on the right side of the auxiliary chair. If there is no food on the table, the tableware on it will not be put.

Insert napkin flower

(1) Insert two folded flowers into the vice principal's glass, and the flowers with folded theme are slightly higher; Other diners folded flowers and put them on silver plates.

(2) The front of the napkin flower faces the turntable.

Put a towel plate

The silver towel tray is placed on the left side of the silver tray seat, which is 1 cm from the silver tray seat and 15 cm from the table edge.

Pendulum menu

Put two banquet menus in front of the main table and the auxiliary table, with the cover facing the turntable.

Swing flowerpot

The flowerpot is placed in the center of the turntable.