Eighteen steps of Chinese food service

Greet the guests with a smile. When you are five steps away from the guests, you should nod first. When you are about three steps away from the guests, you should take the initiative to greet them. For familiar guests, use surnames and other names to address them: "Hello, welcome! How many of you? " Arrange the dining table reasonably.

Pull up a chair and let

Hold the back of the chair with both hands and gently pull it out. Before the guests sit down, gently push forward with their knees and say, please sit down!

Pass the towel for tea.

Stand on the right side of the guest, hold the two corners of the napkin with both hands, and spread the napkin under the pelvis. Stand at the right rear of the guest, one step away from the guest, with a soft voice and a smile, and look at the guest. Excuse me, sir/madam, what kind of tea do you use? We have ... tea for you. Note: when you want tea, you should spread a napkin, turn over the cup and take off the chopsticks cover.

Serve snacks and pour tea.

Give the snacks presented by the restaurant to the guests, prepare the service tea, pour eight-full boiling water when making tea, put the pattern on the bone dish with the mouth cloth, put the teapot in the lotus, hold the pot handle in the right hand, hold the bone dish in the left hand, and pour eight-full on the right side of the guest. Put the pot and bone plate next to the guest table, and don't point the spout at the guest.

Order, drink and ask the staple food.

Open the first page of the menu, present it to the guest with both hands, stand at the lower right of the guest, one step away from the guest, prepare a pen and a notebook, listen to the dishes ordered by the guest, record them one by one, and recommend the dishes that are pushed urgently that day to the guest. For example, if the guest is in a hurry, he should recommend some unique dishes that take a little longer to make. Pay attention to the identity, nationality and diet of the guests.

Recommend drinks. If you don't need to order later, the drinks and drinks prepared by our restaurant are as follows

Repeat menu, wine list

When a guest finishes ordering, he should repeat his order to avoid making mistakes. What's your order, sir/madam?

Separate orders

Go to the bar and stamp all the documents separately and send them to all departments.

Get a drink

If it is white wine or sake that has not been bottled, you should first take the wine with your right hand and show the trademark to the guests. At this time, the waiter should stand on the right side of the guest, hold the bottom of the bottle with his left hand and the bottleneck with his right hand, and then open the bottle with the consent of the guest. You should use the bottle opener correctly, be accurate and agile, and minimize the shaking of the bottle body when opening the bottle. Don't put the bottle cap on the table after opening the bottle, and don't aim at the guests when opening the bottle.

The essentials of pouring wine are:

1, the posture and position of pouring wine, stand sideways on the right back of the guest, hold the tray in your left hand, or insert a towel into the bottle mouth, starting from the guest, clockwise, if there are several drinks at the same time, ask the guest what kind of drink to drink.

2. Actions and requirements when pouring wine: When pouring wine, don't put the bottle mouth on the cup to prevent it from being knocked over, which is unsanitary and too high. In order to prevent overflow, it is generally about 2CM, and then the bottle mouth is slightly raised to prevent the wine from falling.

3. Pour alcohol: soft drinks, such as juice, soda, beer, etc. All of them are 8% full, spirits are 3/4, wines are 2/3, and foreign wines are 65,438+0 ounces.

Matters needing attention in serving wine:

1, master the inclination and control the flow.

2. Pour the sparkling wine along the glass wall, or pour it twice, and then pour it after the first bubble disappears.

Any wine chilled or heated with water should be wrapped with cloth to prevent foam from overflowing.

4. If beer and soda water are mixed, soda water and beer should be poured in first to prevent foam from overflowing.

5. When dining, always pay attention to the wine in the guest's cup and add wine for the guest in time.

6. When there is not much wine left in the guest's order, ask the guest whether to add wine in time, in case the guest can't deliver it in time when he asks for more wine.

7. Service method of common drinks: Always ask the guests whether to add ice when drinking foreign wine nets. Wine is packed in a wine glass, dried and chilled, and red wine is drunk at room temperature. In the rice wine cup, when drinking warm, you should add painted plum or other ingredients (such as medlar, shredded ginger, rock sugar, etc.). ) according to the guest's opinion.

serve the dishes

(1) Dish-taking: also called dish-taking. The process of sending the dishes prepared by the kitchen to the table is called dish-taking, which requires proficiency and stability in basic skills.

Matters needing attention: check the quality, observe the color, fragrance and shape, whether there is any abnormality, whether the quality is up to standard, whether the vegetable container is suitable, whether the raw materials are fresh, the quantity, variety and weight, whether the preparation method conforms to the menu, and prepare the corresponding seasoning. Take corresponding measures immediately when problems are found.

(1) Pay attention to hygiene and avoid inserting your fingers into dishes or soup;

(2) covering the vegetables for heat preservation;

(3) Check the menu carefully, look for the room number and platform number to prevent the wrong delivery. After the food is delivered, mark it on the delivery couplet, indicating that the food is on it;

(4) act quickly;

(5) The deliveryman cannot serve food.

(6) The standing posture and position are appropriate, which shall be subject to the convenience for the waiter to serve.

(7) clearly and calmly report the name of the dish to the waiter.

(2) provide food

(1) Select the serving place. When the deliveryman arrived, the waiter immediately chose the serving position. Banquets are usually between the second guests, or between translators and escorts, which is convenient for translation and introduction. Try to choose a wider position when dining at will, avoid the elderly, children and well-dressed ladies or gentlemen, pay attention to the guests' movements and prevent collisions.

(2) Serving action: After choosing the serving position, stand on the front side of your right foot, choose the position where the dishes are placed, and move the empty space. If there is no room, ask the guests if they can remove the dishes with the fewest dishes, or give them to the guests, or ask the guests for permission to put two dishes together (which must be dishes without soup) or replace the big dishes with side dishes, remove the empty dishes, and then serve, uncover the dishes, announce the names of the dishes and invite the guests.

(3) Setting dishes: After serving, pay attention to the position and shape of dishes, pay attention to symmetry, harmony and beauty, pay attention to pattern modeling, try to keep a center, two levels, triangle and square shape, and always form beautiful patterns on the stage. If you go to the turntable, keep it symmetrical and even. When you serve a dish, move the new dish to the guest of honor. Please enjoy your meal after reporting the name of the dish. If there are flowers on it, the dishes with heads (such as chicken and fish) should face the guests or hosts.

(4) Serve at an appropriate speed and contact the kitchen in time. Too slow will make the table not rich, keep the guests waiting, and easily lead to the dissatisfaction of the guests.

Divide the soup and send napkins.

Prepare the required soup bowls, spoons, tablespoons and bone plates on both sides of the dining table. Hold the soup pot with two palms and put it in the middle of the table. Pick up the lid and gently put it next to the pot. Pick up the big spoon in your right hand and the bone plate in your left hand. Divide the soup into each soup bowl from left to right, and it is nine points full. Avoid dripping soup. Pay attention to the uniform distribution. Give the soup bowl to the guests. No, ma 'am, easy, quick.

Note: Dishes are divided into: desktop sharing, double cooperation and dining car sharing. The dishes should be served after the guests, and there should be a little surplus after the dishes are served.

Bone plate and ashtray

Stand on the right side of the guest with the tray in your left hand, and then put the clean bone plate on the tray with your right hand, reminding you to consult the guest before replacing the bone plate. When replacing the ashtray, gently put the clean ashtray on the ashtray with cigarette butts with your right hand, put both ashtrays on the tray at the same time, and then put the clean ashtray back in its original place. There must be no more than two cigarette butts in the ashtray.

Patrol station

If you find that the guest is aware of smoking, prepare a lighter for the guest and light the cigarette. If you have time, you can ask the guests if they want to add drinks.

Take away the empty plate and put a toothpick on it.

If the dishes on the table are used up, the remaining empty plates should be taken away in time. When moving the table, stand in a proper position, hold the tray with your left hand and put your right hand on the tray. Don't stand beside guests, hosts, ladies, children and old people.

Supply staple food

Prepare the required tableware, service spoons, bowls and plates on the dining table or cart, and prepare them according to the number of guests and put them in order. Tell the guests which one was ordered by whom. When there are few guests, you can use a small bowl directly, and when there are many guests, use a soup bowl according to the situation. Put the noodles and rice on the trolley, hold the bowl in your left hand and the spoon fork in your right hand, and divide them evenly for the guests. If there is any surplus, you can add it to the guests.

Pay the bill and sign it

When paying the bill, ask the guests if they need more drinks or have other needs. Prepare the bill after confirming that there are no more items or items. After checking, put it with the cashier, hand it to the guest and stand on the right side of the guest. Sir/madam, your total consumption = = (by observing who pays the bill). Please open it and show it to the guests. If you need your signature, please say it here, sir/madam. (Bathing centers generally require guests to sign their hand numbers, and formal restaurants should lead guests to the checkout counter. ) After signing, the guest thanks again. If the guest has any questions, please explain patiently and check the bill again.

see a guest off

Greet guests and thank them politely. Stand in position and pull a chair for the guest. Greet the guests with a smile. In a restaurant, guests are usually asked if they need to pack, and they are reminded whether they have left valuables in the bath. Lead the way to the exit, bow goodbye, welcome to visit next time!

Retreat and set up the stage

When removing the table, stand in a proper position, put the tray in your left hand and the desktop in your right hand. When all the dishes have been removed, put the soy sauce plate and seasoning plate in other bowls and take them away together. Most restaurants use wine carts and trays for private rooms. Be careful not to stack the dishes together in front of the guests. ) Put the chopsticks rack and chopsticks on the bone plate and put them together in the tray. After all the dishes are removed, set the table again and restore the original table setting.

Chinese dining etiquette

At the beginning of a banquet, the host usually makes a toast first. At this time, don't talk, don't eat, and pay attention. After the speech, the host greets you and you can start eating.

Be polite when eating, and don't make any noise when chewing food; When the food is overheated, you can eat it later and don't blow it with your mouth; Fishbone, bone, vegetable residue, etc. You shouldn't just spit it out. Cover your mouth with a napkin, take it out with chopsticks, or spit lightly with spork and put it on a plate.

Spread the napkin on your leg before eating, then stack it on the right side of the plate after eating, don't put it on the chair, and don't stack it square and be mistaken for unused. Napkins can only wipe your mouth, not your face, sweat, etc. The fragrant towel sent by the waiter is used to wipe the surface and put it back in the original container after wiping.

If you encounter a dish that you can't eat or don't like, you can't gesture or refuse when the waiter or host picks it up. You can put a small amount on the plate and Jing says, "thank you, that's enough." Don't look embarrassed at Lai who is not to your taste. As a host, there is no need to say anything too modest at the dinner table. For foreign guests who have been in China for a long time, it goes without saying that this is a famous wine and dish in China. When picking up food for guests, take the initiative to pick up food with public tableware, and never pick up food with your own tableware.

Watch out for toothpicks. Use it. At a formal banquet, toothpicks should not be used in public, nor should you dig food between your teeth with your nails. If you think it is necessary, you can go directly to the bathroom to solve it. When toothpicks must be used on the dining table, it is best to gently pick your teeth with your hands over your mouth, but it is unsightly to pick your teeth while talking or eating.

What are the taboos of Chinese food?

First, the taboo of using chopsticks:

1, hesitant

Want to eat this and that, chopsticks turn around, indecisive, what a shame!

2. Tie food

Chopsticks can be used any way, but they are not primitive people after all. Don't stick to them to eat.

Step 3 pass food with chopsticks

Passing food with chopsticks is like picking bones at a funeral. It's very unlucky!

4. Vegetables are ticking.

Picking vegetables with chopsticks, the sauce is ticking, as if the vegetables are crying.

Step 5 lick chopsticks

It's indecent to dip chopsticks in vegetables and lick them with your mouth.

6. Push the bowl with chopsticks

Drag the bowl to the front with chopsticks, which means you are lazy.

7. Drilling chopsticks

It's too dirty to rummage around in bowls and plates with chopsticks.

8. Pull rice with chopsticks.

Wolf down your meal as if someone were trying to rob you of it.

9, clip to clip

They held out chopsticks one after another and went to clip another plate.

10, across chopsticks

In China, when you stop eating at a party, you can put chopsticks directly on a plate or spoon. If the chopsticks are placed horizontally on the plate, it means that people are drunk and full and stop eating, but if they don't clean up the plate, it means that "people don't accompany you to carry chopsticks." This kind of horizontal chopsticks etiquette has existed in ancient China. The horizontal chopsticks ceremony is generally used between peers or close friends. In order to show respect for the elders, the younger generation must wait for the elders to cross chopsticks before they can follow suit.

In China, eating with chopsticks has been handed down from ancient times. Also called "chopsticks" in ancient times, the use of chopsticks in daily life is very particular. Generally, when we use chopsticks, the correct way to use chopsticks is to hold chopsticks with the right hand, hold the upper end of chopsticks with the thumb and forefinger, and hold chopsticks with the other three fingers naturally bent, and the two ends of chopsticks must be aligned. In the use process, chopsticks must be placed neatly on the right side of the rice bowl before eating, and must be placed neatly in the middle of the rice bowl after eating.

Second, dining precautions

1, elegant use of chopsticks reflects the demeanor and mentality of diners, so be careful not to move.

2. During the whole process from preparation to dinner, always pay attention to your manners and conversation.

3. Sit dignified, don't worry: find the position where you should sit in advance, and sit dignified and elegant after sitting.

4, feel at home, civilized dining: after everyone is seated, the host should say some polite words, and then everyone will follow after the host picks up chopsticks.

5, everyone eats well, eat well by themselves: everyone tries to take care of others at dinner.

6. Don't leave the table at will when eating. After eating, you can put chopsticks horizontally on the table to indicate that you will not continue to use them.

7. After dinner, the host got up and left first, and then everyone left.

8, there are many established taboos in the process of dining:

9. Don't talk to others with food in your mouth.

10, leftovers shall not be littered.

1 1 As the saying goes, "If the host doesn't invite you, the guests won't taste it." Don't show greed when eating.

12, don't let the lady sit at the end of the table.

13. Women don't pour wine for men of their peers or colleagues.

14, when eating, the big arm and elbow joint of the body are adducted, which should not give people the feeling of lying on the dining table.

15, don't smoke while eating, and don't blow your nose and gesture in public.

16, control your alcohol consumption, don't overdo it, it will make people feel insecure.