Workflow of 5-star catering waiter

It's simple. Pay attention to your gfd, attend every training, conscientiously implement the training content, use polite language, find out the customer's needs in the meal in time, and take the initiative to serve. The most important thing is to pay attention to the service details in the meal, such as changing the bone plate and ashtray, sharing meals and pouring wine. Do everything according to the operating specifications and be responsive. Remember, since you are a waiter, you should take service as your responsibility.

Chapter 65438 +0 Floor Service Process Specification

1-1One-day workflow specification for catering service

I. Preparation before service

Second, the service work in the catering process

Third, the cleaning work after catering service.

Four, inspection, cleaning and polishing service equipment

1-2 table layout and arrangement flow specification

First, spread the tablecloth.

Second, the placement of seats.

Third, the placement of tableware.

Fourth, the placement of other spare parts

1-3 reception service process specification

First of all, welcome service

Second, attract guests to sit down.

1-4 Zero Service Process Specification

First, show the menu.

Second, explain the menu to the guests.

Third, the main points of the assignment

Fourth, the operating mode of ordering food

V. Recording sequence

1-5 serving service process specification

First, get ready before serving.

Second, serving and dining service etiquette norms

Third, the order of serving.

Fourth, the timing of serving.

Five, serve method

Six, special dishes serving method

1-6 Service Process Specification for Sub-dishes

First, the use of vegetable tools.

Second, the preparation work before serving.

Third, the method of dividing vegetables

Fourth, the special circumstances of the disk method

Fifth, the skill of dividing dishes.

1-7 wine service process specification

A, wine service operation process

Second, the cocktail party wine service process specification

Three, Chinese banquet drinks service process specification

Four, western banquet drinks service process specification

Five, cold meal banquet wine service process specification

Six, reception service process specification

1-8 Table Other Service Process Specifications

First, serve dry rice and porridge.

Second, replace the pelvis.

Third, add dry rice and porridge.

Fourthly, cigarette service.

Verb (abbreviation of verb) replacement of ashtray service

Six, small towel service

Seven. accessorial service

Eight. interrupt servicing

Nine, sweets and fruit services

X. Guest desktop cleaning

XI。 Packaging service

1-9 food delivery service process specification

First, the food delivery service

Second, delivery service.

Third, the hotel room service

1-10 checkout service process specification

First of all, the floor attendant checkout service

Second, the cashier cashier service process specification

1-11banquet service process specification

First, the Chinese banquet service process specification

Second, the western banquet service process specification

1-12 group package service process specification

First, the group meal breakfast service procedures

Second, the group lunch and dinner service procedures

1- 13 Service FAQ Handling Process Specification

1. Drunk customers

Second, accept the disabled.

Third, aa service.

Fourth, customers are anxious to eat.

5. The customer asks the waiter to accompany the wine.

6. The client has something important to talk about.

Seven, the customer damaged the tableware.

Eight, the children who eat are very noisy.

Nine, the customer fell down in the restaurant.

Ten, the customer asked to cancel the long-awaited dishes.

Xi。 The restaurant is full.

The customer ordered something that was not on the menu.

Thirteen, sudden power failure accident

14. Dishes and soup spilled on customers.

Fifteen, found that customers leave the restaurant without paying the bill.

1-14 emergency treatment process specification

First, the handling of robbery.

Second, the handling of accidental injuries

Third, the handling of fire problems.

Related link 0 1: Responsibilities of each post in floor service.

Related links o 2: list of catering service procedures

Related links 0 3: Basic requirements for standardization and artistry of service language

Chapter II Service Process Specification of Kitchen Department

2- 1 kitchen cleaning operation process specification

First, the kitchen hygiene standards

Second, the kitchen equipment cleaning points

Third, the treatment of kitchen waste.

Annex 1: Operating Procedures and Standards for Kitchen Hygiene

Appendix 2: Workshop Cleaning Procedures and Standards

Attachment 3: Inter-surface cleaning procedures and standards

Annex 4: Cleaning Procedures and Standards for Cold Cabbage Room

2-2 Food Preparation Process Specification

First, prepare the workflow specification.

Second, the food cooking process specification

Related link 04: Safety guide for kitchen staff

Related link 05: Hygiene guide for kitchen staff

Chapter III Specification of Logistics Service Process

3- 1 food procurement and acceptance service process specification

First, the procurement service process specification

Second, the acceptance of food

Related link 06: Key points of purchasing all kinds of food raw materials

3-2 Process Specification for Food Storage and Distribution

First, the requirements of food storage process

Second, the dry storage operation specification of ingredients

Three, food refrigeration operation specification

Four, food frozen storage operation specification

Five, food distribution process specification

Related link 07: storage methods of various ingredients

3-3 Tableware Washing and Wiping Service Process Specification

First, tableware washing

Second, the tableware wiping service process specification

Three. Technical specification for wiping glassware

Related link 08: Classification of common utensils

3-4 Service process specification for towel use and storage

A, the use of cloth towel program

Second, prepare small towels.

Third, change the small towel.