Hotel waiters’ preparations before dinner

Meal preparation for a hotel catering service

1) Preparation work shall be carried out according to the "Chinese a la carte snack table setting standards".

2) Attend the pre-dinner meeting on time to understand the customer situation and the assigned work area and work content.

3) Prepare all the condiments, utensils and tableware needed for the meal.

4) Check your appearance and pay attention to your standing posture.

Second hotel catering service pre-meal inspection

1) Whether the folds of all tablecloths in the restaurant are uniform, and whether the four corners of the tablecloth and the tables and chairs droop in a straight line.

2) Whether the seven pieces of tableware placed on the dining table (pelvis, soup bowl, spoon, small cup, chopsticks, chopstick holder, tea cup, dish holder) are clean and sanitary, without gaps, and in good quantity Meet the requirements and ensure the placement distance is even.

3) Whether the variety and quantity of spare tableware are complete, sufficient, clean, and neatly arranged.

4) The tablecloth and tablecloth are crisp and have no holes or stains.

5) Whether the flowers and plants are bright and have no dead branches.

6) Is there any debris on the floor and is the chair surface clean?

7) Are the order form, ballpoint pen, and bottle opening wrench ready?

Three hotels catering service during meal service

l) Stand at the designated position and wait for the guests to arrive. Stand upright, do not lean on anything, do not cross your legs, fold your hands naturally in front of your abdomen, be dignified, and be full of energy.

2) When the host leads the guest into this area, he should immediately come forward, greet with a smile, and express welcome.

3) Assist us to pull up chairs, invite guests to take their seats, and gently unfold the mouth cloth for the main guests.

4) If the guest needs to take off his coat, hang up the clothes for the guest.

5) If the number of guests is not equal to the number of dining tables, trays must be used when adding or removing some tableware and food.

6) Use a tray and towel holder to serve a small hot (cold) towel to the guest from the right side of the guest, and politely say to the guest: "Please use a towel." and follow the rules of female guests first, then male guests Guests serve the guests in the order of distinguished guests first and then the host.

7) Open the first page of the menu, present it to the guest politely, and say: "This is the menu. Madam (or Mr.) please order."

8) For Guests serve condiments.

9) Remove chopstick covers and used small towels for guests.

10) Stand in an appropriate position to accept the guest’s order. When the guest is undecided, you can introduce the features or taste of the dish to the guest, suggest what dishes the guest can order, or promote the season to the guest. Dishes and specialties.

11) When placing an order for hotel catering services, the handwriting must be clear, indicating the date, table number, number of people, the number of large, medium and small guests, the person’s name, and repeating the dishes ordered by the guest. , drinks, wait for the customer’s confirmation before ordering the food. The wine list, cold dishes, hot dishes, and snacks must be ordered separately.

12) The first copy of the order should be handed over to the cashier, the second copy should be stamped by the cashier, and handed over to the kitchen or bar by the waiter as a voucher for receiving the dishes and drinks, and the third copy should be handed over to the waiter. Member planning is for single use.

13) Use trays to accurately deliver drinks and wine to each guest in the order of the seat number on the order, and pour drinks for the guests.