How do restaurants evaluate the quantitative performance of food delivery staff?

Mainly to assess the timely rate and accuracy of food delivery.

Sichuan Garden is responsible for delivering food. When dishes are served in the kitchen, the requirements of dining guests in the restaurant are delivered and implemented in time.

Responsibilities of vegetable distributor:

1. Dress according to the hotel regulations, be punctual, fast and obey the instructions.

2. Do a good job in pre-meal area hygiene and make preparations before meals.

3. Make sure the dishes are served in the correct quantity, and be familiar with the characteristics, production principles and ingredients of hotel dishes.

4. memorize the hotel room number and station number, be responsible for ordering accurately, and deliver it to the waiter quickly according to the serving procedure.

5. In the process of serving, be light, fast and steady, do not argue with the guests, be polite and keep your word. Do six things well: temperature is not bad enough, hygiene is not bad enough, quantity is not bad enough, shape is not bad enough, color is not bad enough, ingredients are not bad enough, and the quality of dishes is strictly controlled.

6. Prepare seasonings, seasonings and food delivery tools before meals, and actively cooperate with the kitchen to make preparations before serving.

7. Prepare the vegetable cover in cold weather and use it at any time.

8. Be responsible for the coordination before and after meals, inform the front desk service personnel of the changes of dishes in time, and make contact, communication and transmission between the production department and the floor.

9. Do a good job of closing the city, take out the garbage according to the table, and put the empty wine bottles in order.

Workflow of vegetable distributor post

1. The food delivery staff must adjust and maintain a good mental state before taking up their posts, and do a good job of gfd inspection before taking up their posts.

Inspection work. You must handle all your personal affairs and take an active part in your work.

2. After the deliveryman arrives at the post, check the work log first to see if there is any unfinished work or work that needs to be reported to the superior.

Work, as well as work things and precautions that need to be understood.

3. Attend the briefing on time to learn about the tasks assigned on that day and the notice from the superior.

4. Before the restaurant is officially opened, do a good job of sanitation in the work area.

5. Prepare the ingredients and utensils of all kinds of dishes before meals to ensure convenient use during meals.

6. Before serving, the waiter should report the name of the dish and the table number to the foreman, and the food can be served only after approval.

7. The food delivery staff should actively cooperate with the front desk waiter of the restaurant to achieve "quick delivery and quick delivery".

8. The waiter who handed the food to the check-in counter should quietly report the name of the food and take away the empty plates taken from the check-in counter in time.

Bowls and other tableware.

9. After dinner, the food delivery staff should pay attention to cleaning the floor of the food delivery department and cleaning the designated area.

10. Before leaving the post, the food delivery staff should comprehensively check the hygiene of the work area to ensure a good hygienic environment.

1 1. The food delivery staff should fill in the shift shift work log and the goods delivery form in time, and do a good job with the next food delivery staff.

Handover.

Skills in the service process of vegetable distributor

In the service, we must do the following:

Smile: Smile is consistent.

Two noes: don't neglect guests, don't offend guests.

Three lightness: speaking lightly, walking lightly and operating lightly.

Four Diligences: Eye Diligence, Ear Diligence, Mouth Diligence, Foot Diligence and Hand Diligence.

Five tones: welcome guests when they arrive, answer them when they ask, thank them when they help, and apologize when they leave.

Five noes: do not bring insufficient quantity, inappropriate temperature, wrong color, incomplete ingredients and seasonings, and incomplete utensils.

Clean, damaged and not up to specification.

Six senses: know the number of tables, the number of people, the identity of the host, the banquet standard, the opening time and the types of dishes.

Three understandings: understanding customs, life taboos and special requirements.

Inspection: check the equipment and hygiene before meals, and the cleanliness and hygiene of food delivery utensils. After the guests leave, check whether there is any food left.

Recycling of electrical appliances. No delay or pressure, but service in time.