Precautions for Chinese food waiters

When ordering, the waiter plays a bigger role than you think, so what should the waiter pay attention to when serving? Let me answer for you.

Precautions for Chinese food waiters ☆ Precautions before meals.

(1) The clothes of service personnel should always be kept clean and tidy. Wear a uniform of the specified size when on duty, and also have a set of work clothes or waist to finish the work, so as not to dirty the uniform.

(2) Punch in before going to work, and after accepting the roll call and work assignment, first of all, clean the work responsibility area spotlessly and keep the restaurant fresh at all times.

(3) Check the tableware, supplement the spare items such as condiments, get the menu and bills, understand the contents of the menu, follow the boss's instructions, and welcome the start of the service work that day.

☆ Precautions for dining.

(1) Observe the reception essentials, stand by while working, and politely pull out a chair to help the guests sit down when guests arrive.

(2) Seven elements of service should be noted:

The dining table and chairs must always be kept clean and tidy, so that guests can sit comfortably.

(2) napkins must always be clean and beautiful, so that guests can enjoy and use them.

(3) When drinking tea or water, be sure to keep the tea hot and cold, and empty cups are not allowed when there are guests.

(4) Condiments must be complete, pay attention to cooperate with food, and supply them in moderation.

⑤ The ashtray must be kept clean, and no more than two cigarette butts are allowed on the dining table.

⑥ The menu must always be complete. We should fully understand its contents and make appropriate sales promotion to our guests.

All landowners bills and payments must be settled accurately and quickly.

(3) Don't stand in the restaurant, let alone run, stand with your back to the guests, and serve the guests with correct posture and aesthetic feeling (because the guests are watching you); Walk on the left, pay attention to each other, stand sideways when there are guests, wait for the guests first; Be cautious and have a harmonious attitude.

(1) Treat guests on a first-come, first-served basis, and there can be no double standards, which will cause resentment among guests.

(2) When talking with guests, the voice should be gentle; Answer the phone, don't speak too loudly, and don't answer personal calls during official business.

(3) Don't get involved in the guest's conversation, don't criticize any behavior of the guest, and don't be aggressive with people.

(4) Colleagues should not gather around to chat or Doby, but should cooperate with each other, support each other and serve the guests.

(5) Do as the guests say, be sincere and articulate.

(6) Occasionally, don't make a fuss. In case the guest drops the tableware, change the washing tableware and the soup will be overturned. Absorb water with a towel, cover it with a clean napkin, and cover the carpet with a white napkin to remind guests to be careful.

(7) Everything should be handled calmly. When you encounter difficulties, you must be patient or apply to your boss for a solution.

(8) Children should be taken care of through the limited services provided by parents, such as providing high chairs, napkins, bibs, etc. They should never be teased or despised, which can remind children of the danger of running around in restaurants.

(9) Service personnel are not allowed to eat in restaurants or drink too much and eat snacks.

(10) If guests take off their clothes and put them on the back of the stool, they should take the initiative to cover them with a towel to avoid getting dirty.

(1 1) Precautions for foreman:

(1) At work, we should pay very careful attention to the working attitude of the waiters (students), improvise and maneuver the command.

(2) When instructing service personnel, it is best to use? Eye shape It is not advisable to make a loud noise. We should always train service personnel and appreciate the foreman. Eye shape .

(3) If the service staff negligently offended the customer, the foreman should apologize immediately or replace the camera immediately.

(4) For drunken guests, appropriate care and protection should be given.

☆ Matters needing attention after meals

(1) When a guest doesn't intend to leave after dinner, he/she is not allowed to clean up the desktop, and it is impolite to find an excuse to hurry.

(2) When the guests leave, they smile and say thank you.

(3) After the guests abdicate, pay attention to whether there are any relics. If relics are found, the delivery time and the number of tables should be reported, and the lost and found work should be done.

(1) After the guests leave, immediately clean the desktop, remove the residual tableware, clean the floor, arrange the seats neatly, and re-lay the table and set the tableware. Waiting for new guest service.

(2) Cleaning after closing time cannot be ignored. All instruments should be counted and put back in storage. Doors and windows should be opened and closed correctly. Check the lights, turn off the lights and keep the minimum lighting. We should know that the finishing work is well done, reduce the workload tomorrow and make the work more orderly.

☆ Precautions for restaurant safety

(1) Keep the floor as clean as possible on the ground. If plates, glassware, liquid or food spill on the floor, wipe it immediately, or put a table or chair on the spot before cleaning.

(2) Use anti-skid agent on the slippery floor to ensure the safety inspection of walking, and pay special attention to the inside and outside of all imports when it rains.

(3) When cleaning the floor, first wet a small area, dry it with a mop, and then clean the floor in other places. If a guest does not leave, separate the clean place and keep the guest away from this area.

(4) When using the mat at the door in rainy days, it should be paved and not wrinkled. Pay close attention to pedestrians when laying a mat on the sidewalk, and don't use cardboard to lay the floor.

(5) When going in and out of the tea room or kitchen according to the specified route, go in and out from the designated door. When there is only one door, be careful to open it so as not to run into people on the other side.

(6) Pay attention to the movements of other workers nearby, input their walking direction, and give priority to the police.

(7) For utensils, plates, bowls, plates, bowls and glass containers, it is not advisable to pile up hastily or the cost is high and uneven, otherwise it will often cause necessary damage and accidents.

(8) The dishes should be properly placed on the tray to avoid slipping during transportation. Pallets should not be too heavy to avoid transportation difficulties, and should not be piled too high to cover the line of sight. Careless stacking of pallets will cause accidents and unnecessary damage.

(9) Don't put broken glass in the sink or dishwasher to avoid cutting your hand. Broken glassware and porcelain should be separated from the complete glassware immediately and put into the container for packaging them. When cleaning, use a brush or dustpan instead of hands to pick up broken porcelain or glassware. Broken tableware should be removed as soon as possible.

(1) Serve food safely and properly, with plenty of time. Don't speed up easily, and don't take it lightly when holding a knife or other sharp tools.

(2) Used bowls and chopsticks are often slippery, so be careful when you take them. When the plate or handle is very hot, use a service towel to avoid scalding.

(3) When opening and closing the drawer door, keep clenching your fist to avoid dragging your fingers and getting stuck;

Or avoid easy collision and injury caused by half-open doors.

(4) Encountering unsafe things, damaging tables and chairs or unbalanced equipment; If a suspicious person causes trouble, report it to the supervisor immediately.

(5) When serving soup, hot dishes and tea, never serve food from the place where the child is sitting, so as not to knock over the child.

Attendants provide necessities 1. Correct use of honorific words of service.

Say to the guests at the first course? Sorry to have kept you waiting. , and then the name of the dish; And say it every time you serve a dish? Would you please have a taste? Equal honorific words; What do you want to say when the food is finished? All your dishes are here. Please enjoy yourself. . Remind guests to consider whether to add dishes according to the number of dishes at this time.

2. Pay attention to the order of serving

In principle, the order of serving is arranged according to local habits. For example, the order of serving in some areas is: cold dishes first, then hot dishes; Hot dishes are seafood and expensive dishes first, then meat, poultry, vegetables, soup, snacks, pasta and desserts, and finally fruit. In some areas, cold dishes are served first, then soup, and other hot dishes are served. You can ask the guests for advice first.

3. Pay attention to safety issues

When serving food, the action should be steady and light, keep the rhythm, and don't spill vegetable juice or soup on the guests or on the dining table. If the guest has ordered a lot of dishes and the table is already full of dishes, it is necessary to clean up the table first, replace the dishes that the guest has basically finished with side dishes or merge them with the consent of the guest, then remove the empty dishes and serve them at last. When serving, avoid holding the food above the guest's head, greet the guest and use service honorifics? Excuse me. Excuse me. Wait, and then send it through the gap between the guests.

4. Pay attention to the rhythm of serving

Cold dishes should be served within 10 minutes after the guest orders. When the cold dishes reach 1/2, the hot dishes are served. Hot dishes are served together within 30 minutes, but they can be mastered flexibly according to the needs of guests. If a dish takes a long time to cook, you should tell the guests in advance. If the guests have special requirements, they should try their best to meet them. When a guest orders a dish, the waiter at the counter should record the time required for serving in advance. If a dish is delayed for more than the specified time, the waiter should immediately go to the kitchen to urge the dish. The time of serving soup is flexibly controlled by the counter attendant according to the guests' dining situation. In order to ensure that guests can drink hot soup, they usually inform the waiter to get the soup in time at the end of the meal. When the main course is served, the waiter at the counter will ask for advice when the guests order, and then serve the food on time according to the requirements of the guests, and ask the guests to greet them at any time.

5. How to serve special dishes

(1) For dishes with ingredients or dipped juice, put the ingredients or dipped juice on the table before serving. This can prevent guests from forgetting to serve ingredients or dipping juice after serving, or waiting for ingredients or dipping juice for a period of time after serving, which will bring inconvenience to guests and cause their dissatisfaction.

(2) When shrimps, crabs, hand-baked ribs and other dishes need to be eaten directly by hands, middle and high-end restaurants should offer a cup of black tea water with appropriate temperature, and put a peach or several chrysanthemums in the tea water. When you put the cup on the table, don't forget to explain its purpose to the guests and put it on the top left of the guest's tableware. At the same time, put an aromatic towel on it, and let the guests wipe their hands after washing their forefinger. Low-end restaurants should supply enough napkins.

(3) For dishes that are difficult to get, put a public spoon on the dish plate immediately after the dish is served, which is convenient for the guests to get the food; When serving soup, put the spoon in the soup basin.

Precautions for serving are as follows:

(1) Go to the tea room or kitchen to order food, and don't rush to collect the food in order;

(2) Before leaving the kitchen, check the cleanliness of the tray, put it on the tray according to the service list, and pay attention to the beauty and temperature of the dishes.

(3) When serving, don't be greedy and cheap, except for dried vegetables that are reluctantly delivered by hand. Dishes with soup should be served in trays, which is ugly and may cause accidents.

(4) Take the food back to the restaurant, first put the workbench away, say hello to the dining table, and put away the dirty teacups and ashtrays to make room for dishes.

⑤ If it's food. Then rice is served; If it is a dish for drinking, slowly pour beer or soda into the cup, but it can't be full and overflow the cup;

⑥ Be gentle when serving, and don't make any noise. When holding dishes, plates and bowls, hold the bottom with four pairs of fingers and gently press the edge with your thumb to avoid touching food.

The direction of serving is from the guest's left, but the drink is just the opposite, so you should serve it from the right with your right hand: sometimes it can be cheaper according to the position of the table; As for the order of serving, it's best to know who is the host in advance, so as to proceed in the order of guests and guests.

8 when serving hot Chinese food, remind the guests, because some braised dishes are boiling, but not steamed, and unsuspecting guests often swallow them in one breath, which is easy to get hurt;

Pet-name ruby foreign guests with Chinese food, in addition to chopsticks, but also prepare a knife *, according to their habits and needs to provide applications;

Attending when foreign guests eat Chinese food, ask them to accept the hint before serving them a dish. Don't spill the soup when you divide the dishes, especially if the soup falls on the table, it will pollute the table and leave a bad impression on the guests;

⑾ Pay attention to the timing of adding water or wine, vegetables and rice to avoid hospitality; Replace ashtrays, towels, soup bowls and bone plates at any time. If the ashtray is replaced and sent for cleaning, the cigarette ends will be removed.

At the end of the meal, you can ask the guests if they need fruit. If they need fruit, they can provide fruit dishes and jiaozi.