Daily working knowledge and ordering skills of ordering staff

The basic procedure of ordering food is relatively simple in form, including: sending tea and towels → sending menu → waiting for ordering food → ordering food → remembering the name of the dish → repeating the name of the dish. However, it is not a simple matter to combine these programs organically to achieve the effect of satisfying guests. Different guests have different preferences for food, different eating habits and methods, different familiarity with the products provided by restaurants, and different requirements for product flavor and product price, which need to be paid attention to and properly solved during the ordering process.

Second, the basic requirements

Judging from the requirements of guests and the characteristics of hotel catering service, the following points should be paid attention to in ordering service:

A. timing and rhythm.

In most cases, guests should enter the box to order food within three minutes after sitting, but there are also many times when guests are not in a hurry to order food after entering the box. Some guests hope that everyone can order food. We can use it flexibly according to the situation.

B. the guest's expression and psychology.

When you start ordering, you should observe carefully and master the skills of "seeing, listening and asking".

1, "Look", the age, manners and mood of the spectators, whether they are business guests or government guests, whether they are foreign or local, whether they are light meals or light business, whether they are friends for dinner or for a change. Whether it is ostentatious or vacant, it is important for us to observe who is the host and who is the guest.

2, "listen", listen to the accent, if the guest's accent is from the same area as yours, then you'd better order with him in dialect, the guest will feel more cordial, and you can also understand his relationship with his peers from the customer's conversation.

3, "ask", ask the customer's dietary needs, see which dishes the guest likes, which dishes he doesn't like, and what dishes he ate last time? We can introduce new dishes and used dishes to customers according to the situation.

C. be serious and patient.

In the process of ordering food, care and patience are the most important. The dishes that the guests don't understand should be introduced and recommended in detail. If the guests have something to say, they must listen patiently.

D. language and expression. (Etiquette \ Talk \ Smile)

Good language ability, the so-called good language ability is flexible and clever use, which can satisfy customers. Third, knowledge and skills.

When ordering food, you should know what the main ingredients are, what the ingredients are, how to make them, and its origin and nutrition knowledge. Only the last allusion is the best. For example, if a guest orders Wuchang fish, you can say: Hubei was called Wuchang in ancient times, and there is a lake with a surface of 600,000 mu in the southwest named Liangzi Lake. Liangzi Lake is rich in grass and beautiful in fish. Its Tongjiang River is Fankou. Here, the water potential gyrates, and there are large and small reflux points. "Everyone who talks about big returns, those under the fishing platform say small returns" (Wuchang County Records). Yuan Jie in the Tang Dynasty had a song: "Fan Kou wants to flow eastward, and the great river wants to come north, and Fan Kou is south, which is a great return." It is easy for fish to swim in the middle and take the bait easily. If you want to be a fisherman, there will always be water. " The song says: "Fish going back to China" is Wuchang fish, commonly known as group head gun and neck-shrinking gun. According to Wuchang County Records, bream, also known as bream, ranks first in the world. It's a place where the water is swirling and the pool is bottomless, and fishermen fish. Just fat and beautiful, other places are better than other places. At the same time, it is true that there are white scales in the abdomen without black films.

4. Basic collocation principles of dishes: color, external color and taste, taste, sweet, sour, spicy and salty shape, external form of dishes, raw materials of containers used in dishes, cooking style of dishes, cooking methods and time, cooking time and price, corresponding prices according to different customers, artistic conception of dishes, sensory artistic conception cost of the whole table, consideration of cost-value recommendation of dishes, and urgent push and recommendation in the kitchen.