Six skills of restaurant waiters 13 pages

Six skills of hotel and restaurant waiters

Being a waiter requires certain basic skills. Among these basic skills, the six skills of waiters must be mastered by every waiter. These six skills are the foundation of a waiter. Today we will take a look at the six skills of a waiter. Let us all learn together~! ~!

The six major operational skills of a waiter refer to the six skills of serving trays, pouring drinks, setting the table, folding napkins, serving dishes, and dividing dishes.

1. Pallets

1. Types and uses of pallets.

Pallets are available in wood, metal (such as silver, aluminum, stainless steel, etc.) and bakelite products. According to the purpose, they are divided into three sizes: large, medium and small, round and rectangular pallets.

① Large and medium rectangular trays are generally used to transport heavier items such as dishes, drinks and plates;

② Large, medium and small trays are generally used for pouring wine, displaying drinks, etc. For serving food, dividing dishes, etc., small round plates are the most commonly used.

③ The small rectangular plate of 375px×250px is generally used for delivering bills, collecting payments, delivering letters, etc.

1. Arrange and load the disk.

The pallet should be selected reasonably according to the purpose. Also keep it tidy. It is best to use rubber pads under the tray to prevent sliding. When loading the plate, heavy objects and tall objects are usually on the inside; light and low objects are on the outside. The items served first are on top and in front, and the items served later are on the bottom and behind.

A. Holding position

There are two ways to hold the pallet: light support and heavy support. Light support is also called chest support. Bend your left arm at a 90°C angle, palm upward, and spread your fingers. The palm naturally forms a concave shape, and the palm does not touch the bottom of the tray. Hold the tray flat against your chest. The heavy support is also called shoulder support. Hold the side of the tray with your left hand, stretch out the five fingers of your right hand, and support the bottom of the tray with your whole palm. Use your right hand to help lift the tray to your chest, turn your wrist upward, and support the tray on your shoulder.

B. Essentials.

① The light support should not be close to the abdomen, and the wrists should be flexible, the body should not be stiff, and the walking should be brisk; the heavy support should not be on the shoulders, and the front should not be close to the mouth, and the back should not be close to the hair.

② The tray should not go over the guests’ heads. At the same time, pay attention to changes in quantity, weight, and center of gravity at all times, and move your fingers accordingly.

2. Pour the wine

1. Separate the positions of guest and host.

The waiter stands on the back right side of the guest. Once seated, a tray displays the wine types for guests to choose from. When pouring wine, start with the guest of honor

2. Pour posture.

Lean your body slightly forward, put your right foot between the two chairs, stand on your left foot slightly, extend your right arm to pour, hold the tray with your left hand and move it slightly out, without touching the body guests.

A. Essentials.

① Hold the lower half of the wine bottle with your right hand, with the label facing outward. The mouth of the bottle should not touch the wine glass. A distance of 2cm is most appropriate.

② During Chinese meals, wine should be filled eighty-fourths full to show respect. When pouring the wine, do not lift the bottle suddenly. You should pause for a moment, rotate the bottle, and then lift the mouth of the bottle to avoid dripping wine on the tablecloth or guests.

③ Pay attention to controlling the pouring speed.

④ If the wine glass is accidentally knocked over or the wine overflows, quickly put on a clean napkin and refill the glass.

3. Setting up the table

1. Lay out the tablecloth.

Standing on the side of the main table, use both hands to spread the tablecloth on the table. The folds of the tablecloth should be facing up; the turntable base should be pressed against the "cross" fold mark. There are two methods for laying tablecloth: push-pull method and fisherman's net method.

1. Place breakfast utensils.

Dinner plate (or bone plate): placed in a table shape, about 1.5 cm (or an index finger position) away from the edge of the table;

Tea saucer: placed to the right of the bone plate side, and about 1.5 cm away from the edge of the table;

Tea cup: placed on the saucer, with the cup ear to the right;

Soup bowl: placed directly above the bone saucer;

Spoon: placed in the soup bowl, with the handle on the left;

Chopstick holder, chopsticks: Chopstick holder placed on the right side of the bone plate; the bottom edge of the chopsticks and the edge of the table are 1.5 cm apart. Place between the bone saucer and saucer.

3. Set the table for lunch and dinner.

Bone saucer: placed in a table shape, 1.5 cm away from the edge of the table;

Saucer, teacup: The saucer is placed to the right of the bone saucer, 1.5 cm away from the edge of the table; The cup buckle is placed on the saucer, with the cup ear to the right;

Soup bowl and spoon: The soup bowl is above the bone saucer and to the left, the spoon is inside the bowl, and the stem is to the left;

Flavour plate: The flavor plate is placed above and to the right of the bone plate;

Drink cup: Place or stand in the upper position between the soup bowl and the flavor plate;

Chopstick rest and chopsticks: The chopstick rest is placed on the right side of the bone plate, balanced with the upper edge of the flavor plate; the bottom edge of the chopsticks is 1.5 cm away from the countertop. Between the saucer and the bone plate;

Toothpick: placed between the chopsticks and the bone plate.

4. Placement of other items.

Ashtray: The square platform is placed on the side of the vase, and the placement should be uniform. The large platform is placed in the shape of "pin";

Flowers: Generally in the center of the small square platform or on the turntable center.

5. Essentials

① When operating, use the left hand to hold the tray. Starting from the host’s seat, place the tableware with your right hand in a clockwise direction;

② Pay attention to the four straight lines. : All dining table legs and dining chair legs in the restaurant should be in a straight line horizontally and vertically; the cross-fold seams of the tablecloth, ashtrays or vases and flower pots on the dining table should be in a straight line.

4. Napkin folding

1. The function of napkin folding

Napkin folding mainly serves to highlight the theme, beautify the table surface, and maintain hygiene. effect. Its requirements are simple and beautiful, easy to disassemble and use, lifelike image, each with its own characteristics, deliberately seeking novelty, vivid selection of shapes, clear priorities, and variety

2. Basic techniques for napkin folding.

There are nine main types: folding, folding, rolling, threading, grasping, turning, pulling, breaking and pinching;

2. Notes:

① Napkin It must be clean and undamaged;

② The cup must have no fingerprints or stains, be transparent and clean; the operating table must be smooth and clean, and your hands must also be clean;

③ Cannot be reused;

④ Pay attention to hygiene.

5. Serving

1. Serving position and order:

Generally from the gap between the first and second guests on the right side of the deputy head seat Serve on the side. The order is usually cold first, then hot, and finally soup, snacks and fruits.

2. Requirements:

① State the name of the dish at the same time as the dish is served, and dishes with condiments are served first;

② The principle of "top right and sprinkle on the right" ;

③ High-end dishes should be placed in the guest of honor position first, and ordinary dishes should face the host;

④ Shelled foods must be served with towels and hand washing water.

6. Serving dishes

1. Utensils for serving dishes:

Mainly serving spoons (serving spoons), public spoons, public chopsticks, and long handles of soup Spoon

2. Distribution methods:

There are three main methods: table sharing, two-person cooperation, and side table sharing.

3. Order:

① First the host and the guest, then the host, and then assign them in clockwise direction.

② First the guest of honor, then the second guest of honor, and assign them in clockwise order, and finally the host