Catering service terminology training

"Customer first, service first" is the hotel's service tenet, which fully reflects the restaurant's expectations for every employee. As restaurant employees, everything we say and do represents the image of the company, and whether we can provide quality service to our guests directly affects the reputation of the restaurant. In a word, paying attention to etiquette is the basic requirement of the restaurant for every employee, and it also reflects the service purpose of the hotel.

Employee gfd:

1. The dress of employees is an important part of restaurant etiquette. To use a modern and fashionable vocabulary, it is called employee image enhancement. The staff's fresh work clothes will enhance the image of the hotel. Therefore, the basic requirement for employees to dress is "clean". Clean and tidy clothes reflect the mental outlook of employees and the strictness of hotel service. If they dress untidily, they will damage the image of the hotel.

2. In addition to dressing neatly, hair must be combed neatly, shoes must be polished, hands must be washed, nails must be trimmed neatly, and female employees must wear light makeup, not heavy makeup, not bling, and not wearing too much jewelry.

3. Employees should not chat casually during working hours, stand up and walk straight, and their hands should not be crossed on their chests or put in their pockets. In the service, we should "walk lightly, talk lightly and act lightly".

4. Treat people with courtesy and courtesy, which is the key to good hotel service. Employees should smile at guests and use polite language. Politeness does not involve any cost, and politeness will bring more benefits. Politeness is to satisfy the guests.

Standardize polite language and operation process;

1. When the guest enters the restaurant, the customer should take the initiative to come forward and ask the guest enthusiastically, "Hello, sir/madam! Welcome, how many people are there? " When the guest answered, he asked, "May I have your name, sir/madam?"

2. After taking the guests to their seats, please pull up the chair and sit down (and make an invitation gesture). Pass the menu to the guest with both hands and say, "Sir, this is our menu." Then ask the guest: "hello, what kind of tea would you like to drink?" We have Pu 'er tea, scented tea, Tieguanyin and so on. After the guests order tea, they should inform the waiter in the stands of their tea order.

Requirements: Kind language, keep smiling, and make guests feel particularly respected. Immediately notify the waiter who pulls the chair for tea, as well as the foreman and minister in the area, and write their names on the dish card.

3. The waiter stood guard at the responsible post, greeted the guests with a smiling face, helped the customers arrange the guests to sit down, bowed slightly and said, "Hello, sir/madam, welcome!"

Pull the chair, please sit down. First, pull out the chair where the lady is sitting. When she sat down, she slowly brought the chair close to the dining table, said "Sir/Miss, please sit down", and made an invitation gesture to ask the customer's name.

Precautions:

1. Be good at observing and distinguishing who is the master.

Don't force some guests who don't want to tell your last name.

When the guest doesn't understand the name, we can explain it like this: "So that we can call you" or "When the guest asks for you, it's convenient for us to look it up."

During the whole process, the waiter should address the guests according to their surnames.

5. Pass the towel to make tea. Pass the towel from the guest's right and say, "sir/madam * *, please use the towel." Then go and make tea. If you don't get any tea from the customer, the waiter will have to ask the customer himself. (For questions, see Article 2. )

Requirements: Tea should be served on the guest table with snacks and mustard sauce. The first cup of polite tea is poured from the right. Note: tea is required to be six minutes full, first ladies, then men, first guests, then clockwise, then mustard sauce and snacks.

6. Put down the towel and take off the chopsticks cover. Spread towel flowers on the plate, on the guest's legs or at the bottom of the plate. (Remove the chopstick cover on the right side of the guest.

7. Sell drinks. After ordering, the clerk went up to him with a smile and asked, "Sir/Madam, do you need beer, drinks or juice?" Fortunately, we have * * juice, and the beer includes Jinwei beer and Tsingtao beer. "

Note: Valuable wine can only be opened after being inspected by guests. There are two kinds of wine: white wine and white wine. Liquor must be frozen, but red wine does not have to be frozen. Do you need to add lemon, plum or sprite according to the guest's wishes?

8. Place an order. Drinks in duplicate, clearly fill in the station name, name, time, quantity and name, and then hand them over to the cashier for seal. Give the red one to the cashier and the white one to the bartender for drinks.

9. Pour wine requirements

A. Serve drinks from the guest's right, stand slightly tilted and bend slightly.

B. When you ask a guest for wine, you should first ask the guest what kind of wine he likes, and then pour the wine according to his meaning. The order of pouring wine is: first the guest, then the host, and then one by one clockwise.

C pour specifications: beer, soda, spicy wine, one p (one ounce).

D. Method of pouring wine: pour beer, soda water can be poured slowly along the glass, and mixed wine should be poured with soda water first and then with foreign wine.

10. Put the teacups away. After pouring the drinks for the guests, be sure to ask their opinions and take the cups off. If a cigarette end is found in the cigarette holder, put a clean cigarette holder on it, take it to the tray together and put it back in the clean cigarette holder.

1 1. Requirements for serving soup. After the dish comes on stage, open the lid, say the name of the dish and make a gesture of "please enjoy your meal".

Note: After serving the first course, you need to distribute the towel for the second time to show cleanliness. When serving soup, it should be distributed to the guests, and each bowl should be uniform. Then, according to the order of women first and men later, take the initiative to bring each bowl of soup to the right of the guests. When serving the main course, take the initiative to ask the guests if they need rice; If the guest needs it, mark it on the food card according to the quantity.

If several dishes on the dining table are full, but the next one is not enough, we should ask the guests for advice as the case may be, and assign the least remaining dish on the dining table to the guests, or put it on another dish or remove it, and then take another dish.

12. patrol Taiwan Province. If more than two cigarette butts are found in the cigarette holder, they should be replaced immediately. Take away the empty plates and soup bowls. Take out the tableware from the lower tray, put away the tableware according to the designated lower tray, and replace the bone plate in time. When changing, you must be on the right side of the guest and make a gesture of please. If the guest is talking, he should remind the guest.

13. Add drinks at dinner. When you finish the last course, you should take the initiative to tell the guest "Sir/Miss, your order has been served" and ask the guest whether to add fruit or dessert.

14. Remove plates and tableware. Please ask the guest's permission before withdrawing the offer (except empty offer). You should put away chopsticks and chopstick racks one by one on the right side of the guests, and then put away spoons, saucers and other tableware and wine glasses. Clean the countertop with a dirt clip.

15. Hot tea. Add tea leaves to the teapot that the guests used to drink, then add boiling water, change to another set of cups, and pour a cup of after-dinner tea for the guests. (When you find the guest's teapot uncovered at the patrol station, you should immediately add boiling water, and then pour tea for the guest.

16. Desserts and fruits are provided. Prepare clean dessert tableware before serving dessert, and distribute dessert to guests actively and evenly; Before serving fruit, according to the type of fruit, send bone plates, fruit forks, etc. Put the fruit on the guest's table and introduced: "* *, sir, this is from our restaurant manager. Please enjoy it."

17. Send a hot towel to check out. When paying the bill for the guest, you need to use the cashier's clip, open the cashier's clip on the guest's right and say, "Thank you, sir/madam." After receiving the change, guests should also say thank you. Pull up a chair to see the guests off, say "Enjoy, welcome next time" and other farewell words.

18. After the guests leave, check whether there are still burning cigarette butts and whether there are any left-over items; If burning cigarette butts are found, they should be extinguished in time; If you find anything left by the guests, you should call the supervisor immediately.

19. Take the tableware away. First of all, tidy up the chairs and keep the style of the restaurant. Collect napkins, cushions and towels first, and then collect cups, wine glasses and porcelain.

20. Clean up the site. Reorganize the environment and restore it to its original state.