What are the operating standards for setting Chinese dining tables in star-rated hotels?

Chinese restaurant is a restaurant that provides Chinese food, drinks and services. It not only provides China meals for hotel guests, but also provides social entertainment, holiday banquets, family dinners and other services for local guests. Chinese restaurant is an important part of the catering department.

Chinese restaurants sell dishes, group meals, banquets and so on. Different sales methods have different service rules, and restaurant waiters must strictly implement all kinds of service rules to achieve standardized service, standardized layout and procedural operation. With polite, enthusiastic, active and thoughtful reception service, we will create a good reputation and economic benefits for the hotel.

First, the zero restaurant service management

1. Features of Zero Restaurant

A la carte restaurant refers to a restaurant where guests can eat whatever they want and pay for it themselves. Usually, a table is set up and reservations are accepted. There are snacks, porridge, noodles and other varieties for breakfast, which are chosen by the guests themselves. The waiter records the snack card and pays the bill according to the card. Provide lunch and dinner menus, accept guests' orders, and finally settle the bill with a la carte menu after serving meals and drinks.

Because the main task of the zero-point restaurant is to receive sporadic guests for dinner, the number of guests is varied, the number is not fixed, the taste needs are different, and the arrival time is staggered, resulting in large fluctuations in restaurant reception, heavy workload and long business hours. Therefore, it is necessary to take

Excellent thoughtful, meticulous, enthusiastic and considerate. In the reception, ordering, serving, checkout and other links, we should be fast but not chaotic, fast and not chaotic. Waiters should have comprehensive service knowledge and skills, and the variety of colors on the menu should be comprehensive. Moreover, the reserve of food raw materials and the preparation of tableware and other materials in the restaurant must be sufficient to meet the needs of guests at all levels of consumption.

2. Breakfast service procedures

(1) Preparation before meals

Before eating, check whether the dining room is arranged as required, whether the chairs are neat and beautiful, and whether the dining room is clean and hygienic.

Prepare all kinds of tea, good boiled water and all kinds of condiments and tableware. Put the spare tableware in the designated fixed position.

Do a good job in personal hygiene, wear the employee number plate, keep it clean and tidy, and do all the preparations before meals.

(2) tea.

The habit of drinking tea before meals is popular in southern China, especially in the southeast coastal areas. Therefore, "asking for tea" has become an essential service link before meals. In northern China, even in the central region, this link can be omitted. The specific opening method of tea leaves is:

When the guests entered the restaurant, the enthusiastic waiter greeted them with a smile. After asking the number of people, the usher will take the guests to the right table to arrange seats.

The waiter at the service desk pulled the chair to give his seat to the guest and served tea with a towel. Because everyone's drinking habits are different, we should ask the guests for tea. After consulting the guests, you can open tea as needed, and introduce suitable varieties according to the guests' preferences for tea.

When serving tea to guests, you can't just grab the tea and put it in the teapot. You should use a tea spoon to put tea according to the tea position, pay attention to hygiene and accurately measure the amount of tea. When tea is served, you should pour the first cup of polite tea on the guest's right. (Use one teapot for less than 7 people and two teapots for more than 8 people) When pouring tea, hold the teapot in your right hand, and naturally bend your left hand behind your back or hold the tray. Tea should not be poured too full, and it is generally appropriate to fill it with eight points. If the guest has a temporary seat, add a proper amount of tea, brew it and pour him the first polite cup of tea.

Fill in the dim sum card according to the number of guests, write down the table number and tea table, sign the waiter's name or work number, send the dim sum card to the table, take off the chopsticks cover for the guests and take it back. If you need to add seats or remove extra seats, you should put the tray in your left hand and put or take away the tableware in your right hand.

(3) Catering services

After the tea table is opened, introduce the varieties of snacks served in the morning to the guests and take the initiative to assist the snack salesman to serve snacks.

When eating, the waiter should patrol frequently, pour water frequently, change the ashtray frequently and clean the countertop frequently. Take the initiative to take care of the sick and disabled, and take care of the customers sitting in the corner. Try to meet the reasonable requirements of the guests, answer questions, have a pleasant attitude and have a friendly language.

(4) checkout collection

When the guest puts forward the check-out, he should give the snack card to the cashier for calculation and summary, and fill in the bill. The front desk clerk should put the bill in the collection folder, open the collection folder in front of the guests and tell them the amount to be paid. Guests should be grateful when they pay. The waiter ordered the money and paid it to the cashier. Finally, he personally counted the balance and returned it to the guest together with the bill, and thanked him politely.

Pay attention to whether there are guests at the same table when checking out (hotels are generally not allowed to set tables. Setting the table means that several guests eat at the same table). If there are, you should distinguish the bills, make no mistakes, miss the bills and run away.

If the guest has more snacks or unfinished dishes, the waiter should take the initiative to provide the guest with food bags or food boxes, and properly package them for the guest to take away.

Clean the countertop

After the guests leave their seats, they should express their thanks and clear the table quickly. Collect teapots, towels and teacups first, and then clean up other tableware. When collecting tableware, we should pay attention to the classification and placement, especially the incense towels should be placed separately, not near greasy items.

After the countertop is cleaned, put on a clean tablecloth and rearrange the clean tableware to prepare for the next batch of guests.

After breakfast, set the table according to the requirements of a la carte meal. If there is a banquet or group meal for lunch, you should set the table according to its requirements and make preparations before the reception.