How to serve cocktails in the hotel? Please give an expert answer and be careful.

To be honest, the poster, you said it in a general way, so I can only give a general answer. I hope no one steals my limelight

1. Preparation

1. According to the requirements of the organizer, there are standing microphones, banners, tables, tables and chairs, and design and layout logos.

2． Prepare a small square dining table or a small round table, the number depends on the number of people. The table should be covered with a tablecloth, and napkins, cups, ashtrays or vases are ready. All visits are consistent.

3． Prepare all kinds of bartending utensils, drinks and ice.

4. Equip appropriate service personnel and divide the work. The ratio is one waiter serving 10 to 15 guests.

5. A few minutes before the reception started, the waiter brought a wine tray with wine to greet the guests at the entrance of the banquet hall and served them with welcome wine.

Second Service

1. Alcoholic beverage service. The person who pours the wine is always in charge of pouring the wine back and forth. When toasting, make sure everyone has a glass.

2． Food service. Put all kinds of dried fruits on the table half an hour before the meeting, and put all kinds of bread plates on the small table 10 minutes before the meeting.

As the cocktail party begins, various hot dishes are served one after another, and empty dishes are withdrawn at any time. Waiters should always keep the table clean and tidy.

Before the reception ends, place a plate of napkins on each small table. The number of napkins should be more than the number of people on the table.

Pay special attention to the fact that the snacks should be served separately on the floor. Sweet should be sweet, salty should be salty, do not mix them.

3. End of reception

After the banquet, the waiter sees off the guests politely and welcomes the guests to come again next time. Finally, the table is cleared and the banquet venue is cleaned.

In short, no matter what happens during the meeting, we must be flexible.