Understand the standard process of food and beverage sharing.

1, check before meals, check the hygiene in your area, prepare consumables, and check electrical equipment (air conditioning, cold and warm air). Pay attention to adjust the use of electrical lamps and lanterns according to the seasonal time, adjust the comfort of tables and chairs, table layout and air quality, and keep the tableware clean.

2. Pre-meal preparation: prepare corresponding service utensils and ingredients according to the dishes (for example, granular dishes are equipped with public counters, strip and filamentous dishes are equipped with public forks or forks, and drinks are equipped with red wine decanters and white wine dispensers. ).

3. Be familiar with the importance of receiving guests, dining habits, unit and surname, and keep customer files.

4, master the cooking method and taste of dishes in order to introduce to the guests.

5, finishing gfd standing posture, standing posture should be standard, welcoming guests should be careful not to lean against the wall, not to yawn, pick your nose and other small movements, when drinking water or sneezing, you should first turn your head sideways, cover your face with your hands, and avoid guests.

6. Welcome guests to 15 degrees, bow politely, "Hello, welcome", and note that old customers can call themselves Mr. XX directly. Hello, welcome.

7. Pull up the chair and offer your seat to the guest, and hang the hat with clothes. When the weather is cold, guests will order food after taking a seat and greet them "It's cold, I'll make you a pot of hot tea". We have XX dishes here, and at the same time, we will increase or decrease seats, turn the bone plate, make tea, serve food, drop towels, spread small towels and serve menus. Please choose your own food first, and then order for the guests.

8. When ordering food, you should look at people's dishes, and make targeted sales promotion according to their clothes, manners and judgment on their spending power. Be careful not to force or deceive the guests, publicize the hotel's characteristics and new dishes to the guests, introduce the hotel information actively, and guide the guests with gestures. Attention: Don't provide gesture service with your fingers. Pay attention to cold and hot collocation, vegetarian collocation and nutrition collocation when ordering, and explain the characteristics of the dishes to the guests and introduce the hotel culture. Pay attention to repeating the menu when ordering, ask the guests if they have any special requirements, explain the serving time of the ordered dishes to the guests, and ask the guests to be clear about their meal time and dishes. When it is cold, observe the guests' dining situation. If there are signs of a cold, offer ginger soup and related greetings.

9. Remove the teacup and prepare to serve.