Hotel English Chinese dining table layout, etc. How to say it in English? Just two days after I took office, I was making lamps, but my boss asked me to translate. Touching advice!

Chinese restaurant (lotus gold). One hall can accommodate 150 people, and 16 private rooms can accommodate 350 guests in total. Our characteristic is that all private rooms have a nickname. Like daffodils, lilies and magnolias. ......

The service declaration is not a function but an attitude. We strive to love every guest who walks into our hotel, and we are also loved by them.

Chinese swing set

Taiwan Province put all kinds of tableware on the dining table as required. Tables should be placed neatly and beautifully, with equal distance, which is convenient for guests. The round table group is used in restaurants, sometimes with square tables and long tables. Before setting the set, the host and guest should be set first. The specific steps of table setting are as follows:

1. When the tablecloth is laid, the waitress stands on one side of the theme tablecloth, opens it with both hands, and lays the tablecloth on the table. The tablecloth should face upwards, the center line should be aligned with the theme position of the guest and the guest, and it should be hung evenly from left to right.

2. Chinese dishes on the dining table include bone plates, chopsticks, spoons, bowls, cups and soup sets. , should be placed in strict accordance with the provisions of the hotel. Pay attention to the complete tableware

Napkin flower

Folded square napkins are first put in boxes, and gradually developed into various photo types or put in plates and cups for guests to enjoy when eating. According to the different placement methods, Adi napkin folding cups can be divided into two types: flowers and disc flowers, and disc flowers are fast and convenient to fold, beautiful and hygienic.

1 Use of pallets

Food service tray is a common tool for checking food, beverage and catering equipment. It can be divided into trust and light care.

Put down gently: put down light articles, pallets of articles weighing less than 5 kg. Care should be taken when using. Clean the tray first, and then transfer it to the tray according to its shape, weight, size and order of use.

Careful. Also known as shoulder care. For heavier articles in full bloom, generally, the chest is lifted from left to right with a large tray, and then the left shoulder is forcibly lifted to the right wrist, and at the same time it reaches the upper part of the left shoulder at 90 degrees. When nursing delivery, attention should be paid to keeping the tray balanced, the upper body straight and the body not swaying.

2 sommelier program

The sommelier is a more detailed job, so we should be careful not to pour wine for the guests, not to spill it, and not to spill it too much. Show the bottle before pouring, which means that when the waiter stands on the right side of the bottle on the guest's left, he holds the bottom of the bottle with his left hand and holds the bottle with his right hand, which should be flush with the guest's line of sight and slightly tilted. The alcohol content is the guest's standard, and the guest confirms it.

When pouring wine, the bottle should be 2 cm away from the cup 1-2, and don't bump into the cup to avoid knocking over the quilt. It is advisable to pour above seven or eight points. After pouring the wine, the bottle should be rotated 45 to avoid spilling the wine on the table. When the sommelier serves, the service staff should pay attention to the situation of the guests, and the waiter should stop all activities when the guests speak.

1 service procedure

The order, position and rhythm of serving dishes are subtle. The waiter must operate in strict accordance with the serving rules and master the time of dishes flexibly.

Serve position. To choose the right Chinese food to serve, the "serving mouth" does not interfere with the main meal of the guests. When serving, pay attention to the stability of the tray and correctly quote the name of the dish.

Serving order. Chinese food is usually served in cold dishes first, then soup, then hot dishes, and finally pasta and fruit. Control the rhythm of serving time according to the appropriate level of guests' meals.