Restaurant VIP reception process

For the vip guests in the restaurant, everything should be ready to meet the requirements of VIP. The following is the vip reception flow of the restaurant I arranged for you for your reference.

The VIP reception process of the restaurant is as follows

1. Requirements for Front Desk Attendant

Service personnel foreman or supervisor 1 person, 2 waiters.

Gfd's clothes are clean and tidy, and gfd meets the requirements and is full of energy.

Excellent work skills and service skills, comprehensive knowledge of dishes and drinks, clear speech, elegant manners, courtesy and strong adaptability.

The job requires you to be familiar with the guest's situation before eating, such as identity, surname, eating habits, life taboos, special requirements and so on.

And be familiar with the menu, know the taste, raw materials and basic preparation methods of each dish, and introduce the service of special dishes in time.

Skilled and natural, and strive for decent service.

Two: Preparation before meals

1: environmental inspection in the lobby before meals.

1) The lights are bright, the bulbs are undamaged, and the lamps are clean and transparent.

2) The air conditioner operates normally and the temperature is moderate to keep the air in the hall fresh.

3) The walls should be clean and dust-free, and the wallpaper should be free of damage, dirt and grease.

4) The furniture shall be clean and dust-free, free from damage and paint removal, tables and chairs shall be placed neatly, the layout shall be reasonable, and the workbench shall be placed neatly.

5) The ground should be free of paper scraps, sundries, water and oil, and kept clean. The bathroom floor should be clean and free of peculiar smell.

6) The tablecloth of the dining table is in good condition, the tableware is in good condition without oil stain, and the dining table is placed in a standard manner. The turntable is transparent, free from oil stains and fingerprints, and the theme is prominent.

7) Whether the wine truck is clean and in good condition.

8) Ask the guests for drinks in advance and prepare them in the private room. If you have freshly squeezed juice, be sure to wrap it with plastic wrap and put it in the hall. High-grade red wine should be prepared in an ice bucket.

And the sober.

9) The sound system is running normally, the background music volume is moderate, the TV is running normally, and the volume is moderate.

10) The green plants in Huamuguan have no dead leaves and yellow leaves, and the flowers remain fresh.

1 1) Toilet bucket, sink, clean without stains or water, all kinds of articles are bright, clean and tidy, and hand sanitizer is 8 minutes full.

12) Decorative murals are neat, decorations are dust-free and put in place.

13 the newsstand checks whether the newspaper is the newspaper of the day and whether it is in good condition.

Step 2 Prepare pre-meal utensils

1) towels should be put into the towel cabinet in advance, heated according to the season, and the towel rack should be kept clean and free of oil stains.

2) Boil the kettle. Boil water in advance.

3) Trays shall be clean and tidy, free of stains and oil stains, and provided with sufficient quantity. four

4) Preparation of utensils A: Prepare seasonings according to dishes, and set dishes for each person. There is a hand washing cup with flowers and lemon slices in it.

B: Prepare all kinds of tableware (such as powder Geng, spoon, porcelain Geng, knife and fork, etc.). ) according to the cooking service.

C: Prepare service tools, such as lighters, pens, bottle openers and straws.

D: Prepare all kinds of tea, teacups, teacups with handles, saucers and elegant pots.

E: Prepare a certain number of tableware and mouth cloth and fold a certain number of abalone flowers.

5) Prepare all kinds of disposable paper towels for materials and put them in place according to regulations.

Third: Dining service.

1: Welcome A: Arrange a supervisor or foreman to stand at the elevator door, greet the guests with the floor manager, greet the guests politely and warmly, and obey the instructions.

In case of situation, VIP guests can be called by their surnames, and they can be introduced into the box in time.

B: And take things from the guests at the first time and put them in place, and hang up the guests' clothes and hats as required.

C: Give the guests towels from the guest of honor immediately, pour welcome tea on the coffee table according to the situation, serve fruit from the guest of honor, and put the plates on the table.

The fruit was handed to the guests with a fruit fork. ..

2. Pull up the chair and give up your seat. The service desk staff must stand in the position of the guest of honor and the host, so as to pull the chair for the guest in time and pull the chair in front of the host in time, as far as possible.

Every guest pulled up his chair and offered his seat.

3. Ask the host if the wine is open, including white wine and soft drinks before red wine (if there is foreign wine, be sure to prepare ice cubes and soda water in advance)

Guests need), work closely with the bar to complete the pouring of drinks in the first time to ensure the supply.

After everything is ready, the waiter will put hot tea and hot towels on the table in time and invite the guests to sit down and open the table. If you meet a guest at the table.

When a person toasts, the waiter at the service desk must stop what he is doing, stand up to serve and keep quiet. (The restaurant supervisor serves meals in advance.

Pay attention to serving and grasp the serving speed). Cold dishes, large dishes, seafood and other hot dishes should be seasoned or washed before serving, if there is soup.

Use a porcelain spoon for vegetables and a bottom plate for stews. All dishes must be named after serving.

6. Precautions during the dinner A. Lighting service is provided during the dinner. B, when the guest got up to propose a toast, the desk attendant should pull the chair in time. C, when serving, grasp the serving speed, to

Before serving the first course, put the dishes in order. D, appropriate introduction of special dishes (mainly about taste, raw materials or production)

Features), some dishes should be eaten while they are hot or reminded guests while they are hot. E, at least two towels, the first guest after serving, first.

For the second towel, the towel must be changed in time before the fruit is served. (towel replacement method: put the towel tray (with towel) on the tray.

When skimming dirty towels, use another towel holder to clip into the tray, and then use the towel holder to clean the towels for the guests. Someone has to be in service

Can't be in the lobby? Vacuum? Pay attention to the cleanliness of rest areas and bathrooms. F, always pay attention to help the host and guest divide the dishes when dining.

G. Coordination with backstage: The head waiter of the restaurant will inform the chef about the guests' meals in time, and ensure that the front and backstage are properly connected and step by step during the serving process.

Listen. Pour wine, change butterflies and. I, prepare hot meals in time.

7. Ask for dining advice. When the dish is served, the supervisor asks the host whether he is satisfied with the quality and service of the dish, and asks the guests whether they need to add food and what they need.

Yao staple food. Ask the guests for advice and reserve fruit bowls and tea. Before serving fruit, take away all the unused plates and leave the juice cups. For each guest.

People clean the bone plates and fruit forks, and finally drink tea or eat fruit after dinner (to show the beginning and end).

8. Before checking out, guests should check the bill in advance and bring it into the restaurant in advance. If the guest proposes to see the guest off first and then check out, ask the floor.

Never allow managers or shop assistants to insist on checking out in front of many guests.

9. When the guest leaves the table, he should pull the chair in time and send the guest clothes. The host and guest should assist in dressing and taking things. Receptionist is preferred.

Check whether there are leftovers in the restaurant, remind guests to take their belongings with them and take out their clothes and hats to serve them. The supervisor should inform the guests in advance.

The passenger elevator is ready and the private room door is opened in time. The floor manager took the waiter to the door of the hotel, smiled goodbye and welcomed the guests.

And light supervision.

10, the waiter can close the table after all the guests leave, and the tableware will be sorted and restored to prepare for the next meal. The supervisor will take meals according to the guests' meals.

Situation, fill in the guest history file in time, record the archive and make a reception summary.

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