Hotel dining service program

1) After the guests enter the banquet hall, they enthusiastically offer their seats, take the export cloth from the bone plate for the guests, open it and spread it out, and then take off the chopstick sets.

2) Find out whether the guests need to speak, the number and the approximate time.

3) After mastering the serving time, connect or obtain the consent of the owner, and immediately notify the serving.

4) pour drinks.

5) If the guest makes a speech during the meal, he should immediately turn off the stereo and inform the kitchen to pause/slow down the delivery speed, and then stand aside and stop working (if later guests arrive, make sure that the guests have a toast or provide drinks at the request of the guests, so as to be flexible).

6) For a large banquet, when the host or guest makes a toast, the waiter at the main table prepares drinks in the tray, and the host should signal to the speaker after speaking.

7) When the host toasts in turn, the waiter should pour the wine for the host at the back in time.

8) Pay attention to whether there is wine in the glass before the guests propose a toast. When a guest stands up to make a toast or toast, he should quickly pick up the bottle or help the guest pull up the chair.

9) 10- 15 Five minutes before the banquet, cold dishes are served, paying attention to the pattern of separation of meat and vegetables, color spacing, cold basin and facing the host and guest.

10) requires that every dish must be served as a popular dish. If the dishes are divided on the table, the flowers should be taken away before serving, and the forks, spoons and tableware needed for public dishes should be set. If there is no banquet (some dishes are served). Birthdays, etc. ).

1 1) If the guest requests not to divide the dishes, the soup and soup must be divided according to the guest's request.

12) When each dish is served, you must queue up to enter the restaurant. The front desk service is at the forefront, and the action is required to be unified when serving. You can't just focus on your own operation and forget the integrity.

13) The dishes at multi-table banquets require the same speed at each table, with special emphasis on the dishes at other tables, which cannot be faster than the dishes at the main table.

14) The serving speed is appropriate, and the large banquet is controlled according to the dining speed of the main table.

15) For high-standard banquets, all the tableware should be removed before dessert is served, and then the dishcloth should be arranged and the tableware with dessert should be served again (see service operation for turntable cleaning).

16) For a general banquet, take off the empty tableware, then tidy up the mouth cloth, and then put a set of dessert tableware on the table. Never take down the glass (turntable cleaning is the same as above).

17) Please refer to the lobby service for details of other services.

18) Check whether the removed high-grade tableware is complete.

/article_info.asp？ Id=930 Chinese Banquet Service Standards and Specifications

Chinese banquet service standards and norms

1, preparation before meals:

(1). Attend the pre-shift meeting to learn about the specific tasks of the banquet, and make the service work "nine know" and "four understand". "Nine Knows" refers to knowing the number of people attending the banquet, the number of tables, the organizer, the invitee, the identity of the guest and host (host), the standard of the banquet, the starting time, the types of dishes, the order of dishes and the charging method; "Four understandings" to understand the religious beliefs, customs and habits of the guests and their life taboos. Understand the special needs of guests and the arrangement of meetings and rooms.

(2) Preparation: Be familiar with the menu, calculate the number of tableware, prepare enough drinks and special condiments; Supporting utensils, utensils and tableware for standby 2/10; Drinks should be wiped clean as required and placed neatly on the workbench; Make reasonable arrangements according to the category and grade of the banquet to ensure that the lighting, room temperature, sound, furniture and facilities are in good condition; Do a good job in the hygiene of the banquet hall, put the dining table according to the standard of setting the table, do a good job of inspection after setting the table, and put it neatly in line with the requirements.

(3) Conduct self-inspection, check personal appearance, and check whether the dining table, tablecloth, table tableware, various condiments, ashtrays, toothpicks, etc. Whether it is complete, neat and meets the requirements, and whether the chair corresponds to the laid chair; Whether the items stored in the menu, tray, spare tableware, small towel and workbench are complete and clean; Accept the inspection of the foreman

(4) 8 minutes before the banquet, put cold dishes as required. If you know the banquet drinks, pour red wine and white wine 5 minutes in advance (according to the requirements of pouring wine); When you are ready, stand in front of the restaurant 30 minutes before the meal to meet the guests.

2. In-meal service:

(1). Welcome to the restaurant: When guests enter the restaurant, the usher will serve them according to the welcome standard and be taken to the banquet hall. The receptionist should greet them warmly, bow and say hello: "Hello, welcome"; Take the initiative to pick up the clothes, "please give me the clothes and I'll keep them for you." Hold the collar when hanging clothes to prevent the items in your pocket from slipping out or being damaged; Enthusiastically pull the chair and ask the guest to give up his seat (pull the chair away, and when the guest sits down, push the back of the chair with his knees, and at the same time send it by hand, so that the guest can sit at a suitable distance from the table 10- 15cm), and gesture: "Please sit down".

(2) After the guests are seated, they can make an opening speech: stand as the assistant host and smile at all the guests: "Ladies and gentlemen (leaders): Good afternoon (evening). Welcome to our shop. I'm waiter X. I'll serve you today. Please enjoy your meal. Thank you! "

(3). Remove the vase (seat label), spread the napkin and chopstick cover for the guest, turn it clockwise from the guest's right side, and remove the plastic wrap for cold dishes (operated by the service clip); Send incense towels three times during the dinner, once after the guests are seated, once after the hot dishes are served, once after the guests have finished eating (send them again when someone peels the vegetables), and take them back in time. When delivering towels, you should provide service from the right side of the guest and say "please use towels"; Pour tea, pour 70% to 80%. When pouring tea for the guests, don't touch the cup mouth with your hands.

(4) Pour wine service: operate according to the specification of pour wine service. When pouring wine for the first time, pour wine on a tray, and pour wine with your bare hands when serving food during the dinner; If red wine and white wine have been poured before the meal, pour the drinks sent by the host and ask the guests for their opinions: "What kind of drinks do you like?" If you don't order drinks in advance at the banquet, after the guests are seated, they should ask the wine first: "What wine do we have today?" After the guests are selected, they should operate according to the specifications. During the banquet, you should pay attention to adding wine at any time to avoid the glass being empty.

(5) Serving service: serving according to the menu order, and serving and dividing dishes according to the specification of serving and dividing dishes; When serving, each dish should have a name and be properly introduced. The special dishes should focus on "Ladies and gentlemen, this is our special dish, please taste it". If the guests are interested in this dish, they can introduce the characteristics of this dish appropriately; Put the dishes gently, and pay attention to the molding of the dishes facing the guests; To grasp the timing of serving, the speed should be appropriate; After the dishes are served, you can tell the host softly according to the situation, or you can say "your dishes are served".

(6) When serving, you can serve with turntable, spork and workbench (in banquet service, it should be divided into 1/3 dishes);

(7). Dinner service: fast and fast; Three lightness, walking lightness, speaking lightness and operating lightness; Four times, ask and pour frequently, change the ashtray frequently (no more than three cigarette butts) and change the dinner plate frequently (no more than 1/3 sundries); When a guest smokes, immediately stand on the guest's right and light a cigarette for him and say "please"; When replacing the ashtray, put the clean ashtray upside down on the used ashtray, remove it together and put it on the tray, and then put it back on the table; When changing dishes, the waiter removes the dishes from the guest's right side in turn with his right hand, puts on clean dishes and uses polite expressions (reaching out): "Excuse me, can I change your bone dishes?" When the guest helps with the bone plate (and offers to help), he should say "thank you".

(8). When the guests leave their seats, they should take the initiative to help pull the chair and arrange the napkins; When the guests return to their seats, they should pull the chair again and put down their napkins. When a guest makes a toast, the waiter should immediately pull the chair outward and push it inward when sitting down, so as to facilitate the guest to stand and sit down; Keep the turntable and dining table clean during service; In the banquet service, the waiter should stand at a distance of 1.5 meters from the guest's desktop according to the prescribed posture, and should always pay attention to all the guests' situations and handle problems in time when found.

(9) When supplying rice, pasta and soup according to the requirements of the guests, the soup should be divided first, and then the pasta should be regularly placed on the turntable; Before serving fruit, remove all tableware, put it on a clean plate, put knives and forks properly, serve fruit and say "please enjoy your fruit platter"; In the whole process of banquet service, the front desk waiter must stick to his post.

3. Precautions for dining service:

(1) During the banquet service, two waiters are not allowed to serve the guests at the same time, and it is forbidden to open the bow left and right. Need to replace dirty tableware, lost knives, forks, chopsticks, etc. Timely; In the process of service, we should smile and provide all-round service with skills. Whenever we carry out a service, we must say, "Please." When a guest needs to make a phone call, he should take the initiative to lead him to the phone. When guests go to the bathroom, they should take the initiative to lead them to the front of the bathroom. When a guest especially likes to eat a dish, give it several times more; In the process of service, if you accidentally knock over a guest's glass or teacup, you should apologize immediately: "I'm very sorry, I'm sorry." Pick up the wine or tea set, replace the guest with a new glass or teacup, pour wine or tea, and then spread a towel or cloth on the wet desktop; If the soup is spilled on the guest, you should apologize immediately: "I'm very sorry, this is my work mistake." Sorry, let me wipe it for you. "

(2) The service should be active and flexible. If the guest sings, he should immediately hand over the microphone and say, "Please." Take the initiative to order songs for guests; If the guest especially likes to eat X dish, and this dish has been finished, ask the guest if he needs to add another one. When the guests are concentrated and the dishes are served slowly, explain to the guests: "I'm very sorry, because today the guests are concentrated and the dishes are served slowly." Please forgive me. " After the dish is served: "I'm very sorry to have kept you waiting"; When a guest praises your food, the waiter should take the initiative to say, "Thank you for your compliment. Welcome to order this dish next time. " (Note: zero-point service should also pay attention to the above matters)

4. After-dinner service

(1) After the guests have finished eating, they should send incense towels for comments (same as zero-point service). They should accept the opinions put forward by the guests with an open mind and record them clearly, and express their gratitude: "Thank you very much for your valuable opinions"; Give up your seat for the guests, send clothes, hats and bags, and actively cooperate and assist the guests when they dress; Farewell to seeing Fujian off (according to the standard of seeing Fujian off).

(2) Turn off Taiwan: After the guests leave, they should turn over Taiwan in time; When collecting the table, first collect the glassware, silverware, mouth cloth, towel and ashtray, and then collect the tableware on the table in turn; Clean the banquet hall and restore it to its original state.