What should you pay attention to when hosting large banquets in hotels?

What kind of banquet is it? It's not very specific, and I can't give a targeted answer. Do you think the information you found can be used? Hope this helps! /bbs/dispbbs.asp?boardid=18&id=70 1. 1. Overall requirements for waiter appearance:

Good appearance and generous manners; dignified and steady, neither humble nor overbearing;

Kind attitude, Treat people sincerely; dress solemnly, neatly and neatly;

Groom well, wear light makeup, be well-trained, and speak and behave appropriately.

2. Appearance: Clear expression, smiling, kind, dignified and generous.

Standard procedures for Chinese banquet service

Requirements: Excellent service operation skills, adaptability and overall cooperation awareness, and the "three lightness" requirements for operating skills (speak softly, operate lightly) , walk lightly), "Four Diligences" (diligence with eyes, diligence with words, diligence with hands, diligence with feet).

1. Banquet layout

1) Ensure the environmental sanitation required for the banquet and the restaurant sanitation requirements.

2) Make reasonable arrangements according to the category and level of the banquet. Arrange the appropriate distance between tables according to the layout and size of the restaurant to facilitate travel and service. Focus on the main table, which should be placed where possible. Looking at the main door of the restaurant, you can have an overview of the entire hall. .Make arrangements and decorations for banquet supporting facilities.

3) Check and confirm that lighting, room temperature, sound, furniture, and facilities are intact and appropriate.

2. Familiar with the menu and item preparation

1) Familiar with the menu to facilitate introduction during service, and calculate according to the service requirements listed on the menu

2 ) Select silverware, china, glassware, napkins, tablecloths, small towels and other necessary service supplies, tableware and service supplies according to the number of tables and menus, and leave room for preparation of meals and service supplies.

3) According to the reception objects, set up a dish-sharing table and a drink table as appropriate (if limited by the venue, the dish-sharing table will be used at the table).

4) If the guest has arranged drinks, prepare all kinds of drinks and drinks according to the menu requirements, wipe and dry the wine bottles and various jars with a cloth, and place them neatly on the workbench.

5) Prepare drinks or tea before guests arrive.

6) Prepare a small towel.

7) Serve soy sauce and vinegar before guests arrive.

8) Put all kinds of dining utensils neatly together.

3. Welcome guests

1) Stand in line at the door of the hall to greet guests. Banquets with multiple tables should stand in designated positions, and you are not allowed to whisper or stand leaning on the table.

2) When guests arrive, greet them with a smile and use honorifics (same as greeting at zero o'clock)

3) Take the initiative to pull up the chair and give up your seat, then give towels, serve tea, and perform service The skills of towel service and tea service are performed in the order of female guest first, guest of honor and then host.

4. Service between banquets

1) After the guests enter the banquet hall, enthusiastically pull out the chairs for the guests, take out the cloth in the bone plate for the guest of honor, open it and lay it out, Then remove the chopstick covers.

2) Understand whether the guests need to speak, the number of people and the approximate time.

3) After grasping the serving time, connect or notify the host immediately to notify the serving time.

4) Pour the wine.

5) If there is a guest giving a speech during the dinner, you should immediately turn off the sound, notify the kitchen to suspend/slow down the food, then stand aside and stop working (if a later guest arrives, you should ensure that the guest has a toast Use wine, or serve drinks at the guest's request, be flexible)

6) For example, in a large banquet, when the host or host delivers a speech, the host waiter will prepare the wine in the tray and wait for the guest to finish speaking. It should be handed to the speaker with a signal.

7) When the host takes turns to toast, the waiter should follow behind him and pour the host drinks in time.

8) Before the guests toast, pay attention to whether there is wine in the glass. When the guests stand up to toast or toast, they should quickly pick up the wine bottle or help the guests pull up their chairs.

9) 10-15 minutes before the start of the banquet, cold dishes are served. Pay attention to the separation of meat and vegetables, the colors are placed at intervals, there is a cold basin, and the flowers are facing the guests and the guest of honor.

10) It is required that each dish must be served as a serving dish. If the dishes are served at the table, the flowers should be removed before serving, and the serving forks, spoons and necessary tableware should be arranged. If there is no need to share the dishes, Dishes served at banquets (certain Taiwanese, birthday banquets, etc.).

11) If the guest requests that the dishes do not need to be divided, it is also the guest's request. The soup and soup must be served in separate dishes.

12) When each dish is served, they must line up to enter the restaurant. The main service staff is at the forefront. When serving the dishes, the movements must be unified. You cannot just focus on your own operations and forget the integrity.

13) For multi-table banquets, the serving speed of each table must be consistent. Special emphasis is placed on the serving of dishes at other tables, which must not be served faster than the main table.

14) Master the appropriate speed when serving dishes. For large banquets, control the dining speed according to the main table.

15) For high-standard banquets, remove all tableware before serving desserts, then tidy up the tablecloths and replace the tableware for desserts (see service operations for turntable cleaning).

16) For general banquets, remove the empty tableware, tidy up the tablecloths, and replace the tableware for desserts. Do not remove the wine glasses (same as above for cleaning the turntable)

17) For other service details, please refer to the hall service.

18) Check whether the removed high-end tableware is complete.

5. Checkout service

6. Banquet farewell service

1) When guests leave the table, they should take the initiative to pull up the chair with both hands to see them off.

2) Remind guests to bring all their belongings.

3) Sir/Ms., thank you for coming, wish you a pleasant stay, and goodbye.

4) After the large banquet, the waiters lined up at the door of the restaurant to say goodbye.

7. End of work

8. Operation skills and requirements:

1) Deliver and collect towels: hand towels when guests arrive and serve the first course When passing the towel, you need to twist the towel with your hands after eating the dishes, pass the towel after serving the dessert, pass the towel after serving the sweet, and pass the towel when the guests leave the table and return. Used towels (referring to towel holders without towels) should be put in and taken out quickly to avoid getting the tablecloth wet.

2) Serving drinks: Strictly follow the drink service standards.

3) Serving and dividing dishes: Strictly follow the service skills and operating requirements for serving and dividing dishes.

4) Replace tableware and ashtrays:

---The tableware should be replaced strictly according to the upper and right steps during the banquet, and should not be moved beyond the right.

---(When serving dishes) The bone plates should be replaced as much as possible until all the guests have finished eating.

---Strictly follow the service skills requirements for replacing tableware and cigarettes.

5) Service details:

(1) When guests leave the table or make a toast, they should take the initiative to pull up their chairs and fold the guest's mouth cloth into a small triangle and place it next to the dining table.

(2) If there are two waiters serving a guest at the same time, they should not serve at the left and right of the guest at the same time, causing the guest to be in a dilemma. The order should be paid attention to.

(3) Do not move too quickly. Stacking items on the workbench and neglecting to clean them is not conducive to improving work efficiency. If there are bones, you should first remove the bones every time you remove the bone dish. Take away the clutter.

(4) If the tableware that is collected and removed on a tray has bones, each time the bone plate is removed, the bones should be placed on one bone plate first, and then the other bone plates can be stacked. , otherwise it is easy to fall due to the inclined surface. When putting away the tableware, no matter whether there are leftovers on the guest's plate, you should give a signal before putting it away.

(5) If a guest blocks your way or hinders your work, you should politely say: "Please give way, thank you."

(Please giveway, Thank you). Do not rudely reach over guests to get items or squeeze past guests.

(6) When announcing the names of dishes when serving them, the voice should be moderate so that the guests can hear them clearly. When dividing chicken, fish, etc., don't just give one part to the guests. The ingredients should be evenly mixed. If you can't finish the dish or soup at one time, take the initiative to divide it a second time.

(7) After dividing the dishes or soup, the dishes should be handed to the guests and gestures should be made to indicate to the guests that they can use them.

(8) Do not pass the dishes to the guests directly if there is juice or juice dripping on the edge of the dish.

(9) After dividing a dish, you should take the time to pour wine, change tobacco, clean up the workbench, etc. You should not just stand and wait for the next dish.

F. Waiters are required to cooperate with each other and have a sense of the whole. For example, waiters A and B, when A is serving dishes, B should not stand behind A, but should inspect the guest countertop or pour drinks.

/Soft/18/293/200702/27725.aspHere is the process of Western food