What is the workflow of catering reception?

Welcome includes two parts: actively contacting the guests and guiding them to their seats. The two complement each other and echo each other, which can be said to be the essence of reception etiquette and are very common in restaurants. I have compiled some information for you, I hope you like it!

One: Preparation before class

1: All staff at the front desk shall clean the sanitation in and around the bar to ensure cleanliness, neatness and refreshment. 2. The cashier should be on duty on time according to the shifts in the shift schedule and carry out handover work.

3. Check computers, POS machines, printers, money detectors, calculators, etc. Working normally. If any abnormality is found, you should immediately apply for maintenance and replace the spare equipment.

4. Check whether the invoices, printing paper, receipts, unionpay paper and stationery on duty are sufficient, and supplement them in time if they are found insufficient. 4. The cashier on duty and the foreman * * * or the supervisor * * * take out the petty cash count and sign the handover book after confirmation. 4. Replenish enough drinks for one day at the front desk.

5. Take out the wine receipt and the wine inventory table, and count the drinks at the front desk. If the inventory is correct, give it to the cashier for signature. 6. Check the cashier handover book of the restaurant to understand the problems left over from work so as to handle them in time. 7. Report the problems found during shift change to your boss in time, and don't hide them from each other.

Two: Welcome post

1:/kloc-0 finished eating at 0: 30, and 1 1 started welcoming guests at the station on the hour.

2. Welcome guests should dress according to the regulations, stand in the designated position, behave gracefully, and don't lean against doors or other objects.

2. When the guests arrive, greet them with a smile, bow 30 degrees to the guests, and greet them, expressing welcome. 3. Ask the guest if he has a reservation.

4. Check the reservation information of all the booked guests and indicate the guests who have arrived.

5. Welcome the guests to the corresponding box * * * booth * * and give them to the corresponding waiter, and send them a "Happy Meal" when they leave. 6. Inform the reservation immediately after the guests board the plane.

Three: checkout process

1: guests start to order food after entering the box, * * * the waiter directly uses ipad or front desk computer to place an order *** 2: distribute drinks quickly and accurately, take the initiative to make arrangements for the guests at the bar, and introduce drinks and recent activities.

3. Before the guest is ready to check out, the cashier will make a pre-settlement form and give it to the service staff, who will check it before giving it to the guest. Check out only after confirmation. If problems are found, they will be dealt with immediately.

4. Check-out method: cash, bank card, membership card, debit card and free. If you need to check out in the box, the cashier will bring the check book, bill and change. If the guest checks out directly at the bar, "Hello! You spent a total of X yuan today. I'll charge you X yuan and give you X yuan. Thank you for coming! "

5. After checking out, ask the guest if they need an invoice. If they need an invoice, make an invoice for the guest and give it to the guest. 6. When the guests leave, the usher and the front desk staff will see them off at the entrance of the hall!

Four: Finishing work

1: Check the business expenses and petty cash of the day, put them in the envelope bag, put them in the safe, and keep the wine receipt of the day * * * to facilitate the next day's wine inventory * * * to fill in clearly in the handover notebook.

2. Fill in the information left over or unprocessed on the day in the handover book, and handle it in time when you go to work the next day. 3. Turn off computers, POS machines, lights and other equipment and all power supplies before coming off work.

Etiquette knowledge of restaurant welcome and reception

Greeters usually wear cheongsam, welcome ribbon and light makeup, and can't bring accessories. Stand up five minutes before eating, and prepare to slide the door to welcome guests. Focus, quick thinking, looking at passing guests. When the guests approach the restaurant about 1.5 meters, they should greet them warmly with a smile and treat them equally.

Say hello to ...

If male and female guests come in together, ask the female guests first, and then say hello to the male guests. Ask the customer if they have a reservation and verify the number of people. Guests should say goodbye politely when they leave the restaurant.

Neeta Wei

After the guest entered the door, he immediately greeted him and said with a smile, "Hello, Ms. * * *, Mr. * *!" Or "Good evening!" "Excuse me, do you have a reservation?" "Excuse me, how many people are there?"

introduce

Walk in front of the guests with a clean menu and wine list and guide them to their seats. When introducing guests, you should say "please follow me", "this way" and "inside", and guide them to the right place or enter the private room with gestures.

Hou Wei

If the table is full or guests need to get together, you can first make sure that the guests are waiting on the sofa, and generally don't arrange the table to avoid embarrassment. Help guests choose the right table. For example:

When you meet important guests, you can guide them to the best window seat or private seat in the restaurant and feel respectful.

When you see a lady with gorgeous clothes, fashionable clothes and beautiful appearance, you can guide her to a conspicuous central position that many guests can see, so as to meet the psychological needs of these guests and add a luxurious atmosphere to the restaurant.

When lovers or lovers arrive, they can be led to a quiet table in the corner of the restaurant to sit down and talk in a low voice.

take one's place

The guests at the party were arranged at the big dinner table in the middle.

When the whole family or many relatives and friends come to have a meal, they should be led to the inside of the restaurant or a private room, which is convenient and does not affect other guests' meals to show politeness.

Guests with children should try to choose a place close to the corner and not easy to run around. Old and frail guests should be arranged near * * * as far as possible to facilitate access.

The location near the kitchen is the least popular. During the peak meal period, we should say a few more polite words to the guests arranged here to show our concern and enthusiasm.

When pulling a chair to let the guests give up their seats, you can pull one or two guests' chairs schematically. The specific method is: pull out the chair with both hands, with your right foot in front and your knees against the back of the chair. When a guest sits with his legs bent, he will push the chair forward.

Restaurant service etiquette training-preparation

Before the restaurant opens every day, it should be fully prepared to facilitate the reception of customers.

Do a good job in hygiene

As a place where people eat, restaurants are particularly strict about not being served. Therefore, the restaurant service staff should go to work early every day to ensure that there is enough time to do sanitary work, such as cleaning the floor, cleaning the doors and windows, keeping the tables and chairs clean and tidy. So as to keep the whole environment clean and tidy.

table

Setting the table is the job of determining the seats for guests to eat and providing the necessary tableware. This is a demanding job in restaurant service. Including spreading tablecloths, arranging seats, placing tableware, folding napkins, beautifying the table top, etc.

At a grand banquet, flowers and plants should be placed on the table. In the center of the big cone or around the turntable, flowers such as camellia, chrysanthemum and white orchid are laid into patterns with substrates such as twigs, mountain grass, maple leaves and pine needles.

Tableware, tablecloths, flowers, fruits, paper cuts, etc. can also be used. And put them together into various pictographic or knowing patterns to beautify restaurants and dining tables and set off the atmosphere of the banquet.