What pre-meal preparations should hotel waiters make before eating?

Hotel catering service pre-meal preparation

1) Prepare according to the Standard for Setting the Table for Chinese Snacks.

2) Attend pre-meal meetings on time to learn about customers, assigned work areas and work contents.

3) Prepare condiments, utensils and tableware needed for dining.

4) Check the appearance and pay attention to the standing posture.

Pre-meal inspection of hotel catering service

1) Whether the folding seams of all the table cloths in the dining room are even, and whether the four corners of the table cloths hang in a straight line with the tables and chairs.

2) Whether the seven pieces of tableware (basin rack, soup bowl, spoon, small cup, chopsticks, chopsticks rack, small handle and saucer) placed on the dining table are clean and seamless, whether the quantity meets the requirements and whether the placement distance is symmetrical.

3) Whether the variety and quantity of spare tableware are complete, sufficient and clean, and whether they are placed neatly.

4) Whether the tablecloth and mouth cloth are crisp, with or without holes and stains.

5) Whether the flowers and plants are bright and whether there are dead branches.

6) Whether there are sundries on the ground and whether the chair surface is clean.

7) Whether the order, ballpoint pen and bottle opener are ready.

Catering service in Sanjia hotel

L) Stand at the designated position and wait for the guests. Stand up straight, don't lean on anything, don't cross your legs, and naturally cross your hands in front of your abdomen, dignified and full of vitality.

2) When the usher brings the guests into this area, he should immediately come forward and greet them with a smile.

3) Assist in showing chairs, invite guests to sit down, and gently lay cloth for the main guests.

4) If the guest needs to take off his coat, hang up the clothes for the guest.

5) If the number of guests dining is different from the number of seats, and it is necessary to add or reduce some tableware and food, a tray must be used.

6) Offer hot (cold) towels to the guests from the right with trays and towel clips, and politely say to the guests, "Please use towels." And serve the guests in the order of female guests first, male guests later, VIP first and host later.

7) Open the first page of the menu, politely present it to the guests and say, "This is the menu. Madam (or sir), please order. "

8) Treat guests with condiments.

9) Take away the chopstick sets and used towels for the guests.

10) Stand in the right place to accept guests' orders. When the guests are hesitant, they can introduce the characteristics or tastes of the dishes to the guests, suggest what to order, or sell seasonal dishes and special dishes to the guests.

1 1) When placing an order for hotel catering services, the handwriting should be clear, indicating the date, station number, number of guests, number of large, medium and small guests, and my name, and repeating the dishes and drinks ordered by the guests, and then ordering after being confirmed by the waiter. The wine list, cold dishes, hot dishes and snacks should be separated.

12) The first copy of the order is handed over to the cashier, the second copy is stamped by the cashier, and the delivery man gives it to the kitchen or bar as a voucher for receiving food and drinks, and the third copy is handed over to the delivery man for single use.

13) Use trays to accurately present drinks and alcohol to each guest according to the order number on the order, and pour drinks for the guests.