Chinese Banquet Service Process and Specification

There are many manners in Chinese food, so do you know what manners are in eating Chinese food? Next, I'll tell you about the service process and standards of Chinese banquets.

Chinese banquet service process and specification 1. prepare

(1) According to the service requirements of the dishes listed in the menu, the waiter calculates the consumption of tableware and the seasoning of special dishes, and prepares service utensils and supplies.

(2) According to the number of dining tables and menus, choose silverware, porcelain, glassware, tablecloths, mouth cloths, small towels, turntables and other necessary items.

(3) Prepare the banquet menu, and the menu design should be beautiful and exquisite.

(4) Make reasonable arrangements according to the category and grade of the banquet, and check the lighting, room temperature, sound, furniture and facilities in good condition.

(5) Check the environmental sanitation and facilities of all parts of the banquet hall (carpets, walls, lights, curtains, ceilings, corridors, bathrooms and workshops, etc.). ).

(6) Prepare all kinds of drinks according to the menu requirements, wipe the bottles of drinks with a cloth and put them neatly on the workbench or work car.

Chinese banquet service process and specification II. set the table

(1) The waiter arranges banquet tables and banquet seats according to the number of people scheduled for the banquet, and arranges them neatly and encloses the seat covers.

(2) Table setting for each table (refer to the table setting service process and specification of Chinese restaurants).

Chinese banquet service process and specification III. Prepare before meals.

(1) On the day of the banquet, the head waiter will confirm the final number of people and tables with the sales specialist, and then communicate with the relevant kitchens to exchange points of attention.

(2) The head waiter will accompany the sales specialist to greet the banquet organizer, confirm whether the final arrangement has been revised, cooperate with him if allowed, and verify the banquet procedure and serving time.

(3) 10 ~ 15 Before the banquet begins, the waiter will serve cold dishes. For cold dishes with shapes, the pattern should face the host and guest.

(4) Before the banquet starts 10 minutes, pour the wine for the guests to use when they speak after the banquet.

Chinese banquet service process and specification iv. Welcome guests.

(1) 5 ~ 10 minutes before the arrival of the guests, the usher greeted the guests at the gate of the banquet hall.

(2) After the guests arrive, they should take the initiative to say hello to the guests and calculate the number of people entering.

(3) Invite the guests into the banquet hall in front of them, and lead the guests to 50cm in front of them, at the same pace as the guests' walking speed.

(4) When the number of people approaches, the banquet foreman will inform the organizer of the latest number of people, and finally confirm the number of tables and the serving time and notify the Chinese chef in time.

Chinese banquet service process and specification. Inter-meal service

(1) When the guests sit down, the waiter picks up the coat and hat, pulls up the chair and serves tea for the guests.

(2) After the banquet begins, open the napkin for the guests and spread it on the guests' knees.

(3) Serving hot dishes

(1) The dishes should be served while they are hot, and the dishes in the kitchen should be covered with silverware. Remove the silverware cover after serving.

(2) When serving, you must start from the main table, and you can't beat it.

(3) Every time a new dish is served, the name and flavor characteristics of the dish should be introduced.

(4) Each dish should be divided into dishes for the guests, and the dishes should be boldly and cautiously divided, and the weight and quantity of the dishes should be mastered, and the weight of the soup should be evenly distributed.

⑤ Dishes should be divided into guests and guests first, then distributed to other guests clockwise, and then distributed to the host. If there are female guests, they should be divided into female guests first and then male guests.

⑥ There are chicken, duck, goose, fish and other dishes that are shaped like raw or mixed with main flowers. When serving, one end with a head or main flowers should face the main course.

⑦ If all the dishes are seasoned, the order of serving is to add seasoning first, and then serve.

(4) According to the actual situation, provide wine service for guests (see "Chinese Restaurant Wine Service Process and Specification" for details).

(5) Replace tableware

This important banquet requires that every dish be changed once. When changing dishes, if there are unfinished dishes in the dishes, please ask the guests for advice first, and then change them after the guests agree. If you don't agree, you can put the food on the guest's right, take the old food away after eating, and move the new food to the middle of the guest.

(2) In addition to the normal replacement of tableware, it is also necessary to be flexible. If toothpicks or bones are found in the bone plates of individual guests, they should take the initiative to change the plates.

(3) If the guests' napkins, tableware, chopsticks, etc. When landing, it must be replaced for the guests immediately.

(4) If there are two cigarette butts in the dinner ashtray, they should be replaced immediately. When replacing, cover the clean ashtray with a dirty ashtray, and then put a clean one on it.

(6) During the meal, small towels should be provided in time (see service process and specification for small towels).

Chinese banquet service process and specification. Farewell guests

(1) When the guests get up and leave, the waiter should give up his seat by pulling the chair, deliver clothes, hats and bags, help the guests get dressed, and then say goodbye and thank them politely.

(2) After the guests leave, check whether there are any left-over items on the seats and countertops, and if there are, return them to the guests in time.

(3) The usher will send the guests to the door or elevator, thank them again and say goodbye with a smile.

(4) The waiter removed the table in order, counted the items, cleaned up and restored the banquet hall to its original state.