Service procedure of Chinese banquet

I. Preparatory work

1. Understand the situation

Master the nationality, identity, religious beliefs, customs and dietary taboos of the host and guests.

B state the organizer, date and time, standard number of people, banquet arrangement, place and special requirements of the banquet.

C. understand the use of meeting rooms and lounges and other requirements.

Familiar with the menu

It is convenient to introduce when serving, calculate the consumption of tableware according to the service requirements of the dishes listed in the menu, and prepare the service utensils.

3. Preparation of goods

Decorate the banquet hall

5. Environmental sanitation

6. Prepare various drinks according to the menu requirements.

A. wipe the drink bottle with a piece of cloth.

B. put it neatly in the work cabinet or work car.

7. Get everything ready half an hour before meals.

Second, welcome guests.

1.5- 10 Before the guests arrive, the supervisor and usher will meet the guests at the elevator entrance.

When the guests arrive, he will greet them warmly and greet them with honorifics.

3. Pick up the coat and hat for the guest: "Please give me your coat and hat, and I will keep it for you." Don't lift it upside down when you hang it, in case the contents of the bag pour out.

Third, service.

1. Show the guests to their seats.

When the guests entered the banquet hall, they enthusiastically pulled chairs for them. After the guests sit down, the waiter at the service desk pours tea for them, unties the cloth flower and spreads a fragrant towel.

Asking about drinks

Ask the guest what to drink, pour the wine from the hip flask after opening it, and pour the wine for the guest clockwise from the guest of honor. For large banquet service, when the guest or host leaves his seat to make a toast, the waiter at the main table will put a glass of red wine and a glass of white wine in the tray. When the speech was over, he handed it to the speaker. When the host goes to each table to make a toast, the waiter should follow him immediately so as to pour wine for him in time. Pay attention to add wine at any time, and there can be no empty cups. )

Provide food

10- 15 Minutes before the banquet, cold dishes were served, and the pattern was opposite to the host and guest. During the whole banquet service, the waiter on duty must stick to his post and pay attention to "three lightness" and "four diligence".

When serving hot dishes, stand on the right or left center of the dining table and send the dishes to the turntable. When passing dishes between host and guest, please announce the name of the dish and give a brief introduction. Grasp the timing and speed of serving, and serve at the main table speed for large banquets.

When there is no stew, be sure to share the soup with the guests. Put a fruit fork when serving fruit.

say goodbye to

Make way for guests to pull chairs, deliver clothes bags and help them get dressed. Remind guests to bring their belongings, say goodbye and thank you politely. After the feast, the waiters lined up at the gate of the restaurant to see them off.