Describe the standard process for ordering food for customers.

1. Welcome:

1) Five minutes before the meal starts, the restaurant greeter will stand at the door of the restaurant to greet the first guest and say hello.

2) The employees on duty should stand in the divided area according to the standard waiter posture, waiting for the meal to be served to greet the guests.

3) Standard posture: It is required to maintain a good mental outlook and posture, with hands hanging naturally and crossed in front of the lower abdomen, shoulders level, chest straight and looking straight, and women's feet together to form a "V" shape, The male stands with his feet level with his shoulders, has a dignified manner, smiles naturally, stands at a distance from other employees, and does not gossip.

4) The greeter leads the guest into the restaurant. The waiter should take the initiative to help pull up the chair and give up the seat. When pulling up the chair, he should face the dining table, greet the guest to "please take a seat", and introduce himself: "Welcome × × Restaurant, I am honored to serve you, my name is ××”

If there are children, please take the initiative to provide a child’s chair, understand the guest’s surname, and use the guest’s surname accordingly.

5) After the receptionist delivers the menu to the guest, give the guest a towel, "Follow ladies first" or other service rules, proceed in clockwise order, and operate according to the small towel method of service skills. It is required to be completed within 1 minute after the guest arrives. When the towel comes out of hot air, it is considered to be hot enough, and when it is twisted, it is dry and wet when no water comes out.

6) When the guests are reading the menu, gently ask the guests if they want tea or ice water service. At the same time, open the mouth cloth for the guests one by one, spread it on the guests’ knees, and use the honorific "Excuse me" , Sir/Ms." and take off the chopstick cover. Be careful not to press the chopstick cover on the table. The above operations are performed on the right side of the guest.

7) Place the teapot on the saucer with a white towel pad, and use a tray to deliver it to the workbench near the dining area. Hold the saucer with your left hand, hold the teapot handle with your right hand, and move clockwise behind the right side of the guest. Operate one by one in sequence, pour the tea until it is seventy percent full, and say to the guest: "Please have tea." After all the tea is poured, place the teapot on the counter, making sure the spout is not facing the guests.

8) If the guest needs ice water service, he should go to the food preparation room to get the ice water and transport it to the guest on a tray. Follow the tea service operation method. Late guests should make up for the towels and tea in time. .

9) When pouring soy sauce for guests, you should place the soy sauce and vinegar dish on the tray, hold the tray with your left hand, and hold the soy sauce pot with your right hand. To the right of the guest, operate one by one in clockwise order to pour the sauce into the dish. 1/2 full, be careful to operate softly, and when pouring soy sauce, say to the guest: "Excuse me."

10) Depending on the number of guests, when removing or adding seats, you are required to use a tray, place the tableware gently on the tray, and try to collect the tableware together (but be careful not to violate the hygienic operating regulations, such as Fingers cannot extend into the inner wall of tableware, hold the mouth of wine glasses, etc.) to reduce the number of operations and improve work efficiency.

General requirements: greet guests with a bow, serve guests with a warm smile, be greeted within 30 seconds after guests enter the restaurant, provide towels within 1 minute after guests sit down, and provide towels within 2 minutes after guests are seated Polite tea, operate gently, and do not let the sound attract the attention of guests.

2. Order food and sell drinks.

3. Serving drinks

1) See the drink service of service operation skills.

2) After pouring the wine, you should ask the guest if he has removed the tea cup/water glass.

4. Serving service

1) It is stipulated that soup and soup dishes must be served. According to the order menu, soup bowls, spoons, and saucers should be placed according to the order quantity. , requiring the dishes to be placed neatly and orderly (the spoons should be placed on the right side of the soup bowl) and ready to serve.

If serving at the table, place corresponding soup bowls and spoons on the table. They should be arranged neatly and orderly (spoon handles should face to the right) and be ready for serving.

2) If a customer orders shrimp or crab, he should prepare accompanying condiments and hand washing cups.

3) For serving and dividing dishes, please refer to the service operation skills for serving and dividing dishes requirements.

5. Table inspection:

Observe the dining situation of the guests, frequently inspect the table of each guest, and do it immediately if you find something. Good service reflects that the waiter does it before the guests.

1) Remove empty dishes/serving bowls and plates promptly, and rearrange other dishes on the table.

2) Take the initiative to add wine, tea, etc. to the guests.

3) Provide cigarette lighting service to guests. If there are more than 3 cigarette butts or other debris in the cigarette cup, replace it immediately. For the operation, please refer to the cigarette service and removal of cigarette cup in the service operation skills.

4) When guests are dining, if there are bones or wine in the bone plates or wing bowls, or foreign objects in the decorative plates, they should be replaced with clean tableware in a timely manner. The operation of tableware replacement depends on the operating skills.

5) After using fishy, ??spicy, sweet and boney dishes, replace the bone plate. The operation is the same as above.

6) Replace dirty tableware, lost chopsticks, etc. for guests, and require clean tableware to be delivered within 30 seconds.

7) If a guest leaves his seat in the middle of the meal, clean up the soup and dishes on the dining table in a timely manner. Please refer to the cleaning of the countertop in the service operation.

8) If a guest accidentally knocks over a wine glass, he or she should help wipe it in time. Based on the overflow area and checking whether the wine glass is damaged, decide whether to lay a cloth or change the wine glass, and refill the wine glass. Please refer to the service for the operation. Among the operational skills are oral cloth service operations.

9) Pay attention to the dining speed of the guests and contact the kitchen at any time about the speed of dish delivery.

10) After the guest has completely stopped using chopsticks, and with the guest’s consent, remove the dishes from the table and pay attention to whether you need to add toothpicks.

11) Pay attention to guests’ evaluations of the hotel and provide timely feedback.

12) Pay attention to reminders of drunken guests and report to superiors in a timely manner.

13) Handle customer complaints seriously and carefully.

14) After serving the dishes, tell the guests that the dishes have been served and ask when the desserts will be served.

6. Serve desserts

1) Depending on the type of dessert, you must first prepare wing bowls, spoons or bone plates, and fruit forks.

2) Take back the bowls, spoons and forks that have been used by the guests as appropriate. You must first ask the guests: "Can I take them away?"

3) Remove the dirty dishes from the countertop Remove all items and keep the dining table as clean as possible.

4) Desserts, such as soup or juice-like desserts, must be served separately among customers. For operation, please refer to the dish-sharing service in Service Operation Skills.

5) After serving the desserts, place the tray in your left hand on the right side of the guest. Use your right hand to take back the dirty cloth together with the towel holder, and then bring a clean towel.

6) After the guests have finished their desserts, serve the tea one by one according to the situation. Serve the dishes first, then pour the tea one by one according to the requirements for the first time.

7. Checkout:

8. See off guests:

1) When guests leave the table, they should take the initiative to pull up the chair with both hands to see them off.

2) Remind guests to bring their belongings.

3) And lead the guests to the door of the restaurant to say goodbye to the guests together with the greeter: "Thank you for coming, and goodbye!"

9. After-dinner work: