Chinese food service program. Preparatory work 1. Organize gfd and do a good job in the sanitation of restaurants and areas under their jurisdiction; 2. Put all kinds of electrical appliances in order; 3. Set the stage as needed; 4. Prepare the sauce, tea, boiled water and utensils needed for eating. 5. Adjust the appropriate temperature of the restaurant or room (cooling in summer 18-22 degrees, ventilation in spring and autumn, heating in winter 22-24 degrees); Second, the inspection work 1, tableware clean without defects; Whether the incense towel is prepared in proportion; 2, napkins, tablecloths clean without damage, no stains; 3, multi-table banquet should pay attention to whether the chairs are unified; 4. The ground is clean and tidy, and if there is an odor in the hall, you should spray a proper amount of perfume or air freshener in time; 5. Check whether the conditions of facilities and equipment are normal; 6, whether there is a scheduled preliminary inspection menu, reservation list and special requirements of the guests; 3. hospitality 1. Stand at the entrance of the hall or the area under its jurisdiction, and keep the uniform standing posture required by the hotel. Don't whisper and lean on each other; When waiting for the guests, the waiter should pay attention to the neat and beautiful standing posture. Welcome 1. When welcoming guests, greet them with a smile and use honorifics; 2. For the guests dining in the box, the usher should prompt the waiter in the box with words when they are three meters away from the box, such as "Arriving at 208". After hearing this, the waiter will do a good job of welcoming the guests, and stand on the inside of the door with a turn when opening the door to guide the guests into the hall. At this time, the usher will signal the guests to enter the hall with a leading gesture outside the door; 3. For the guests dining in the banquet hall, the ushers should pull the chairs and show the seats, and the waiters should cooperate; 4, pull the chair to show the seat, the action should be clean and neat, and the right leg should cooperate with the pull-out and extension of the chair; 5. Take the initiative to help the guests pack up their belongings, and the clothes on the dining chair should be served by chair covers. Attendance service 1. Tea service: When a guest enters a private room or area, he/she will take the initiative to pour tea. When pouring tea, he/she can only pour seven cents full. Tea should be put on the tray, not operated by hand. When guests ask for boiled water or black tea, they should change it for them in time. Put the tea in the guest's right hand and say, excuse me, sir/madam, please use the tea, or it will burn! 2, send a towel: send a towel from the guest's left, let the guest pick it up with his left hand. The order of delivery is customer first, then master, one by one clockwise. 3. Take off the chopsticks set bedding towel: When taking off the chopsticks set bedding towel, pay attention to the operation from the side of the guest and pay attention to its operation method. 4. Pouring sauce: a. Eating in the banquet hall, you can pour sauce at this time; B, in the private room service, let the guests sit down and ask about the sauce. 5. Ordering service: (If it is standard, arrange according to the standard, and if it is individual, order according to the relevant process) 1) The inquiring object of ordering food at the banquet is the host, and then the ordering process is completed under the instructions of the host. For a light meal, observe or ask who orders. 2) before ordering, cancel the chef's special dishes, the supply and sale of raw materials. 3) Be familiar with the distribution structure of menu dishes and make corresponding introductions when guiding guests to order. 4) When ordering food, promote the dishes according to the consumption level of the guests. The principle of ordering food is from high to low, and you can't sell high-end dishes hard, so as not to cause resentment among guests. 5) Advocate "reminding consumption", pay attention to the quantity and quantity of the guests' orders, and remind the guests when they order the same or similar dishes. 6) When ordering food, check the menu first, then order food, and indicate whether to serve or the special requirements of the guests. 7) When ordering, you should master the vegetarian dishes, practices and color matching of the whole table. After ordering, you should sing the dishes or ask the guests to have a look. 6. Wine ordering service: when asking for wine, setting wine and pouring wine 1), it should be done on the right side of the host. Sell first, then sell drinks. Pay attention to selling high-priced drinks according to the identity of the guests. 2) For high-priced wine, the wine must be taken out for the guests to enjoy, and it can only be opened after obtaining the consent. And ask how to drink wine. 3) Pour drinks: proceed clockwise from the host and guest. 4) Pour the main wine first, and then pour the auxiliary wine. 5) If the host speaks during the dinner, the waiter should stop serving and stand aside. 6) Pay attention to whether there is wine in the guest's cup when toasting. When guests stand up to make a toast or toast, they should quickly pick up the wine and prepare to add more wine. 7) When the guest drinks less than 1/3, add drinks. The first course of the banquet 1) The first course means the official start of the banquet. It may be sashimi, boiled seafood, or roasted brine. The serving table is located between the first guest and the second guest, on the left side of the assistant host table. 2) After the deliveryman delivers the dishes to the workbench, the waiter checks the menu, and after confirmation, he takes the dishes from the serving table, walks between the host and the guest, steps back and sings the names of the dishes, and then marks them on the menu. 3) After the first course is served, start to patrol the guest's desktop to see if you need to add drinks or tea. Seven. Dinner service 1, serving and serving 1) order new dishes and remove old ones. The position of taking food is between the first guest and the second guest on the right side of the deputy theme. 2) Where there is a head shape, such as raw platters and lace embellishments, attention should be paid to facing the host and guest when serving. 3) Serve the dishes while they are hot. Only after the dishes are on stage, can you take off the cover, introduce the name of the dishes, and retreat to the dish-dividing table or the dish-dividing car to divide the dishes. 4) If the table is divided into dishes, face the guests, be bold and cautious, master the weight of the dishes, and divide the dishes evenly; Usually, one more dish should be put on the turntable to show the richness of the dishes or to add dishes for the guests. 5) Try to avoid noise when dividing dishes, pay attention to the back of one hand when dividing soup, and avoid scraping the bowl with a spoon when dividing soup. 6) Unused dishes can only be taken out or packed for guests with their consent. 7) Food delivery should be done clockwise after the host. 8) For dishes with ingredients, the ingredients should be served first, and then the main course. 9) When serving shrimps, crabs and dishes with bones and shells, wash the cups first, and then immediately use a fragrant towel. 10) When serving the last green vegetables, it means that the guests' dishes have been served. At this time, ask the guests whether they need to add dishes according to the situation on the table. 2. In-meal service 1) If there is poor service or guests knock over plates, glasses, soup, etc. During the dinner, the waiter should quickly clean up the guests with two pieces of mouth cloth, one for wiping the dirty place on the countertop and the other for covering, and repack the used tableware. 2) When serving, if the soup is accidentally spilled on the guest, it should be handled in time, apologize, and notify the foreman or supervisor and manager, and the foreman will apologize to the guest again and deal with it accordingly. 3) When smoking, guests should take the initiative to light a cigarette. The lighter should be adjusted first. The procedure is as follows: when you find a lighter far from the guest's smoking table, you will be prompted to light a cigarette for the guest and hand it to the guest.
4) If two cigarette butts are found in the ashtray, replace them in time. When replacing, cover the dirty ashtray with a clean ashtray, empty it from the desktop together, and then put the clean ashtray on the desktop. 5) During the meal, Qin Ying changed the bone plate and frequently added drinks. 6) During the meal delivery, Qin Ying toured Taiwan, observed carefully, talked a lot, acted skillfully, and often laughed. 7) When guests leave to propose a toast, they should pull the chair in time. 8) If there is not enough turntable space during the meal, the large dish should be replaced by a small dish or the dishes should be sorted in time. 9) If children eat in private rooms, avoid serving food from children. 10) During the meal, you should introduce the specialties or chefs of our hotel. 3. After asking, if the guest doesn't need to add food, he will be prompted whether to continue to serve dessert, staple food, dessert and fruit platter. 2) If you don't serve snacks during the meal or at the beginning of serving, you should say, "Now I'll give you a snack pad to pad your stomach, so that drinking will be more comfortable." 3) When dessert is served, it should be salty after dessert, and the name of the dish should be reported and introduced accordingly. 4) Serve dim sum first, because the main edible feature of dim sum is tasting. The staple food is to fill the stomach. Serving the staple food first will affect the eating characteristics of snacks. 5) Before serving dessert, remove the tableware that is no longer used on the table, and then immediately replace the incense towel and bone dish. 6) Bring fruit and tea to the guests immediately, which is to help the guests add tea in time. 7) When the guests use fruits, they should bill the guests in advance as appropriate. Save time for guests. 8) When the guest asks for the bill, who should pay the bill, and then show the bill to the guest for the meal. 9) After receiving the guest's meal fee, make a detailed inventory and sing it out. 10) find the change and invoice and pack them for the guests. 8. Farewell service 1, pull-up chair: pull-up chair service when guests get up. 2. Reminder: Remind the guests whether there are any left-behind items, or check for the guests. 3. Farewell guests: When guests leave the dining table or hall, they should bring their own packing boxes and prepare to send them off at the dining table or outside the private room. Nine, the closing service 1, send the guests back to the table, check the security risks, and do the closing work in an orderly manner. 2. Turn off the extra lighting and air conditioning first. 3. Closing sequence: mouth cloth, incense towel-glassware-small tableware. 4. The delivery man helps to take away the dishes. 5. Send and wash small tableware and cups. 6. Vacuum, clean the room and set the table. 7, turn off the power, please check and make records.