What are the etiquette of Chinese food service?

Nowadays, the catering service industry in modern society is developing day by day, people have more and more contacts with the catering industry, and the requirements for service level are getting higher and higher. The service etiquette of catering industry is the direct expression of service quality and service attitude, in which the service level of restaurants is the epitome of the service level of catering industry, and more importantly, it pays attention to etiquette. The next step is to learn some information about Chinese food service etiquette carefully compiled by Bian Xiao for your reference.

1 what are the etiquette of Chinese food service, and what are the basic requirements for the appearance, appearance and manners of restaurant service personnel?

(1) instrument

Working hours should be unified. Clothes should be neat and clean, and pay attention to keeping cuffs and neckline clean. The buttons of clothes should be buttoned, the lining of clothes should not be exposed, and the trouser legs should not be rolled up with sleeves. Wear a sign card. Waiters and waitresses should wear dark leather shoes, and socks should be slightly darker than leather shoes.

(2) Appearance

The waiter doesn't leave big sideburns, the hair at the back doesn't grow to the collar, he doesn't have a beard, and he often shaves; A waitress's hair should not grow to a shawl. But you must wear light makeup, and you are not allowed to wear any jewelry, long nails or nail polish. Don't wear irritating perfume.

(3) Mode

The standing posture of restaurant service personnel should be dignified, tall and straight, reflecting elegance and nobility. Sit upright, showing nobility and elegance. The gait should be light and steady. Generally, walk on the right, don't walk in the middle, don't run, and don't compete with guests. When receiving guests, the use of gestures should be standardized and moderate, not too many gestures and not too big movements. Guide the guests and use them correctly? Straight arm? Please apply when the guests enter? Swing? Wait a minute. At the same time, when using gestures, we should pay attention to the coordination with facial expressions and various parts of the body, so as not to appear stiff and cause misunderstanding to the guests.

(4) The service personnel should be warm and gentle, patient and considerate, sensitive to the attitude of the guests, listen to the opinions of the guests with an open mind, be calm and calm, and have a reserved and generous expression. Strong self-control ability can keep a good attitude.

2. Etiquette of reception staff

Welcome service personnel include: doorman etiquette service personnel and guidance service personnel. Before opening, the receptionist must know the general situation of the store and the guests booked on that day, make good preparations for gfd and spirit, and stand on both sides or inside the restaurant door before opening, so as to look around and wait for the guests.

When the guests arrive, greet them warmly and take the initiative. When guiding the guests, ask whether there is an appointment and how many people there are, and then guide the guests to the correct seat. This mainly depends on the identity and age of the guests. When guests leave after dinner, they should send a polite farewell message to see them leave.

3. Etiquette of service desk staff

The service etiquette of the personnel on duty mainly includes the service etiquette when opening dishes, ordering dishes, pouring wine, delivering dishes and dividing dishes.

When guests are led to the dining table, they should take the initiative to say hello and give up their seats by pulling chairs, handing incense towels and so on. When handing the incense towel, you can hold the incense towel with both hands and give it to the guests, or you can hold the incense towel with a stainless steel clip and give it to the guests.

If a guest orders a drink, put the drink on the guest's right, and then open the bottle cap of the drink. At the same time, pay attention to holding the bottle in your right hand, revealing the trademark, holding the upper end of the bottle in your left hand, and slowly pouring the drink into the drink cup. It is not advisable to pour it too full or too fast. When opening a can, don't rush the mouth of the can to the guests. If the guest doesn't order a drink, he must provide tea. Put the cup on the saucer and gently put it on the table. Turn the handle of the teacup to the guest's right hand.

If the guest doesn't order in advance, the service staff at the counter should stand on the left side of the guest, put their hands down, hand over the menu and ask the guest to order. When ordering, you can recommend our famous dishes to good guests appropriately. The menu is usually handed to the guest of honor, female guest or elder first. The name of the order should be accurately and quickly recorded on the menu in duplicate, one for the kitchen counter and one for the bill counter.

At the beginning of the banquet, the waiter at the reception desk should take out the mouthparts of the two sides from the water label and circulate them. From the first course, the receptionist will pour the first glass of wine for the guests. The order of pouring and sorting is: male guests and female guests, starting from the left side of the theme, pouring one by one clockwise, and finally pouring the theme. When the host and guests make a toast, the waiter should stop all activities and stand in an appropriate position. When pouring wine, you should pour hard liquor first, then fruit wine, beer and soft drinks.

Service personnel should put a clean napkin on their left arm when pouring wine, serving food and serving food, so as to wipe the drops of wine and drinks instead of their own hands. When pouring wine, you usually hold the bottle in your right hand and pour it slowly in your left hand, especially beer. At first, put the bottle mouth in the middle of the cup and pour it quickly. When pouring wine, slowly move the bottle mouth to the side of the cup, and the pouring speed should also be changed from fast to slow to prevent the foam spilled by beer from rising and overflowing the cup. Generally, it is better to pour beer with 7 minutes of liquid and 2 minutes of foam.

4. Service rules

Don't make any noise in the dining room.

Don't touch your head and face, and don't put it in your pocket.

Don't lean against the wall or the service desk.

Don't turn your back on the guests in the service.

Do not run or move slowly during the service.

Don't suddenly turn around or stop during the service.

The number of discs that can be loaded in hand.

Know the needs of the guests in advance.

Avoid listening to guests chatting unless the situation requires.

You can chat with guests only if the service is not affected.

Don't use the uniform as a rag, always keep it clean and tidy.

Ensure the service place is clean and avoid cleaning in front of guests.

Use hot plates for hot meals and cold dishes for cold meals.

Don't touch any food with your hands.

There are tableware in the restaurant, which needs to be taken away on a plate with napkins.

Avoid the noise of tableware collision.

Avoid piling up too many plates at the service desk and let the restaurant go to the kitchen empty-handed.

Don't put anything on a clean tablecloth to avoid getting dirty.

According to age and rank, women are served first, but the host or hostess stays last.

When the guests enter the restaurant, greet them with a kind smile.

Avoid leaning on the guests when serving.

Try to avoid talking to guests when serving. If necessary, turn your face away from the food.

Don't wash the cups and plates immediately after the last guest has finished eating, unless he asks.

Don't touch the guests unless it is inevitable.

Everything that falls on the ground needs to be replaced, but clean tableware should be delivered first, and then the dirty knives and forks should be taken away.

Don't give the guest the impression that your service to other guests is better than his.

The service desk or table can only be cleaned after the guests leave.

Generally speaking, except bread, cream, salad dressing and some special dishes, all food must be served from the right.

When the guests want to sit down, they must come forward to help pull the chair open.

Used ashtrays must be replaced.

Avoid joking and fighting with colleagues in the restaurant.

When serving, first show the dishes to the guests, and then ask the guests what kind of side dishes they want.

Don't fork meat.

Make sure that the sauces and condiments used in each dish are correct.

For food that needs to be chewed with your fingers, the hand washing bowl must be delivered immediately.

Try to remember the habits and favorite dishes of regular customers.

Stay calm.

Receive guests politely and address them by their last names if possible.

Maintain a good appearance and alertness.

Carefully study and familiarize yourself with the menu.

All drinks are served from the right.

Keep a can opener, lighter and ballpoint pen in your pocket at all times.

Remove all unnecessary dishes, but replenish them when necessary.

Make sure there are no gaps between all glassware and ceramics.

You don't have to wait for the guests to ask, just prepare the seasonings for the side dishes.

Fill the glass (red wine is half full, white wine is 3/4 full).

An adequate supply of bread and cream.

Ask the guests if they are satisfied.

Don't send the bill without the guest's consent.

Don't smoke in the work area.

Don't eat, drink, chew gum or betel nut in the workplace.

Don't look in the mirror, comb your hair or make up in the workplace.

Don't yawn in front of guests; Use a handkerchief or towel when you can't help sneezing or coughing, and then wash your hands immediately.

There is no indecent behavior in the workplace; Do not cross your arms or scratch your chest.

Don't tip or watch in front of guests.

Guests sometimes want to learn food and beverage knowledge from you, but they don't want to be corrected by you.

Do not quarrel with guests, or criticize guests, or force sales.

You must be patient with children; Don't complain or ignore them.

If the child affects the guests at other tables, notify the supervisor to let the child's parents persuade him.

Spilled food, drinks, etc. It should be cleaned up immediately.

It is impolite and unsanitary to talk while eating at table manners. Children should be clearly aware of this and gradually develop good habits. Talking while eating is easy to choke objects into the trachea or get stuck in bones, causing safety problems; In addition, it is impolite to speak loudly in a group, which will affect others.

Based on this, we ask children not to talk while eating. If children can't help talking, they should also be allowed to speak softly occasionally. Every link is an opportunity for us to receive education. Of course, every link must have clear requirements. This is also a standard questions. If there are requirements, we should pay attention to different treatment.

The human throat is the same passage for food and air, with trachea in front and esophagus in the back. Qi and food go their own way, in an orderly way, thanks to epiglottis cartilage. Epiepiglottic cartilage is like a turnout on a railway. When people swallow food, the larynx rises, the epiglottic cartilage leans backward, covering the larynx, and the food enters the esophagus smoothly.

After swallowing, epiglottic cartilage will stand upright again for breathing. Talking and laughing while eating will lead to doubts about the role of epiglottic cartilage and lead to food? Choke? The accident of entering the esophagus occurs, because the right bronchus is generally short and thick and the left bronchus is slender, so the esophagus will fall into the right bronchus, and in severe cases, aspiration pneumonia may occur.

Now, some health care experts think that about 30 minutes for lunch is appropriate. Chatting while eating during this time can let diners exchange feelings, relieve troubles and let the stomach digest food normally. The reason is that a happy mood can not only stimulate appetite, but also excite the central nervous system, thus promoting the secretion of digestive juice and making the gastrointestinal tract in the best digestive state.

Hotel catering service etiquette Hotel catering service personnel need to pay attention to etiquette. In real life, we often see that some people's external and overall performance is not very good, or even very poor, which is the problem of manners. If some people are disheveled and depressed; Some people don't sit or stand; Some people swear when they open their mouths. When they smoke, they play ash everywhere, make a scene and disturb others without scruple? Such phenomena are all manifestations of not paying attention to manners and manners.

Hotel catering staff should pay attention to their appearance. Everyone has a love of beauty, emphasizing the beauty of appearance, isn't it? Smelly? , but a kind of civilized etiquette. The neat, novel, beautiful and generous image not only conforms to people's aesthetics, but also meets the needs of communication, and at the same time reflects the respect for others and society. Those ugly habits, such as wearing a suit, hitting it on the spot, spitting, yelling and pointing, are all manifestations of lack of education and disrespect for yourself and others. Dressing and dressing must take into account the specific time, occasion and purpose, which naturally includes the object of communication, and must not be blind? Follow your heart? Don't talk about rules.

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