Traditional Culture Encyclopedia - Hotel reservation - Table etiquette that Chinese waiters should know

Table etiquette that Chinese waiters should know

Only those who love to work hard will win. This is a kind of fearlessness. We are not afraid of pain, we are not afraid of the difficulties ahead. Even if there is a violent storm and thunder and lightning ahead. We must also be fearless and go on with a smile. Because we will see a beautiful world that only the fearless can see. It is a paradise for the fearless. How to translate Chinese food waiter

chinese food waiter Who knows how to train Chinese food waiters

1. Welcome (1) Guests who meet for the first time should be greeted with a sincere attitude and polite language, so that they feel truly respected and welcomed. (2) For guests who come alone, greet them pleasantly and use polite words such as "good morning" (or "good evening") and "welcome", and find a suitable location for the customer, such as a location near the window. . (3) Treat regular guests with a natural and warm tone and say: "Here we come!" to make the guests feel at home. 2． Inviting guests to their seats (1) Some restaurants provide table reservation services, and the waiter should know whether the guest has a reservation. If a reservation is made, the reservation form or reservation record should be checked to guide the guest to the table he or she has reserved. (2) For guests without reservations, table selection should be based on the number of guests, guest preferences, age and status, etc. At the same time, the balance of the restaurant should also be considered to avoid certain tables being too busy. (3) Select a dining table and invite guests to take their seats. The ma?tre d' arrives at the table before the guests, holding the menu in hand and saying, "This way, please." If the table needs additional tableware and chairs, try to arrange them properly before guests sit down. Unnecessary tableware and extra chairs should be removed in time. Also prepare special chairs, napkins, knives, etc. for children. (4) The order in which guests are seated is: select a seat for the lady and help her sit down. In large groups, the older woman is seated first, and other women are helped to their seats when necessary. As far as possible, place women's seats on the inside facing the restaurant instead of facing the wall. When two couples are dining by the window, the ladies should be seated facing the interior. 3. Presenting the menu (1) After the guest is seated, napkins can be provided according to the guest's needs. (2) The foreman hands the menu to the guest from the left side of the guest. For couples, it should be handed to the lady first. If it is a group, it should be handed to the first guest on the host's right hand, and then handed to the guests in counterclockwise direction along the table. If the host orders food for all members, the menu must be distributed partially, and the head waiter will only receive the returned menu. If there are no menus for children, it is best not to hand children the regular menu, unless their parents ask for it. (3) When the guest is looking at the menu, the waiter should quickly remove or add tableware as needed. 4. Explaining the Menu The waiter should be prepared for questions on the menu that customers may ask. The characteristics of each dish must be accurately answered and described: which dishes are seasonal, which dishes are special, the time required to prepare each dish and the decoration of the dish, the sales of the dish, etc. 5. A la carte service (1) Recommended pre-dinner drinks. Before accepting the guest's order, the waiter should politely ask the guest: "What tea (beverage) do you want to drink?" For foreign guests, he can say: "Can I serve you a cocktail?" After obtaining the guest's consent, serve it to the guest. Come and order drinks. (2) The order of ordering. The waiter should stand on the left side of the guest. First ask the host if he wants to order on behalf of the guest, and then proceed in sequence after getting a clear answer. If there are only two customers and they are of the opposite sex, it is customary to ask the lady first to show respect, unless your partner instructs you otherwise. When the host indicates that the guests are ordering their own dishes, the waiter should start recording from the first guest sitting on the right side of the host, and stand on the left side of the guest to accept the guests' orders in a counter-clockwise direction. 6. How to take orders: At present, most mid-range and above restaurants have full-time waiters who are responsible for delivering menus and dishes. In small Chinese restaurants and some Western restaurants, in order to reduce labor costs, waiters directly deliver menus and take orders. (1) The waiter needs to estimate the approximate time it will take to prepare the dish based on the basic cooking knowledge he has mastered. Orders should be picked up as soon as possible when they are ready to ensure normal service speed. (2) Some restaurants have special calling systems to notify the waiter that the dishes are ready. (3) When taking an order, the waiter often needs to assemble the accompaniments and service utensils. (4) Generally, the cold dishes are taken first, then the hot dishes. In the same tray, hot and cold food should be kept separately.

(5) Before leaving the kitchen, the waiter should check the guest's order record twice to see if all the orders are ready, then tell the chef that the order for a certain table number has been taken away, and finally remove the order record form from the menu rack. (6) All ordered dishes must be prepared according to standard portions and corresponding cooking methods. (7) Try to serve dishes to guests at the same table at the same time. (8) Ensure that there is no overflowing food on the sides of plates, dishes, and bowls, and that all serving tools are in the tray. (9) Every tray must be inspected before going from the kitchen to the dining room. (10) After the dishes are served, you must also ask the customer if they need anything else. How should a Chinese restaurant waiter politely refuse a hug from a customer?

Ha, I am the type of customer you mentioned

If you don’t drink, you will be disrespectful to others and hurt them. Feelings

Let me give you a suggestion: You must drink. Before drinking, tell the guests that you cannot drink alcohol in the hotel. I broke the rules and toasted you a drink today... But , be sure to explain clearly how the waiter of Chinese food recommends special dishes to guests after only one drink

When customers order, you can tell them your special dishes by asking, and introduce them in detail when they are interested. . It is best not to explain endlessly from the beginning.

Is the Chinese food waiter's job to serve tea and water?

More than that, the Chinese food service process

needs to be rearranged.

Pull up a chair and give up your seat:

When the greeter takes the guests to the stage When seated, the waiter should help the waiter to take the initiative to pull up the chair and give up the seat for the guest.

First pull out the chair for the guest of honor. Next is the host (depending on the order of seating)

Action essentials: Stand behind the chair, hold both sides of the chair with both hands, left leg in front, right leg behind

(According to personal preference Get used to changing your legs) Bow your left leg and kick your right leg, gently lift the chair (note

don’t drag it) and drag it back about

30CM

When the guest makes a move to sit down, gently bring the chair up.

When guests take off their coats, help them hang up their clothes.

(

Remember the owner of each piece of clothing

Who is the person

The guest leaves Take the initiative to get clothes for them

When there are guests holding babies or children, prepare a baby chair for the child .

3. Towel delivery service

Prepare small towels.

(Warm in winter and cool in summer) Standard: The temperature is suitable, subject to no water being squeezed out

Check whether the small towel is clean and whether it is damaged.

When using a square towel holder, fold the towel into a quilt shape. When using an oval towel holder, roll the towel into a column shape.

Place the wipes on the guest’s left hand side.

Change towelettes three to five times during a meal. Guests are given small towels when they are seated, and small towels are replaced after cold dishes are served. Small towels are replaced after hot dishes are served, and small towels are replaced after fruits are served.

Polite phrase "please use wet wipes"

Four

Tea service< /p>

Politely ask the guest what kind of tea he wants

Hold the teapot Position: Hold the handle of the teapot with your right thumb. Place the remaining four fingers under the bone plate.

The order of pouring tea:

Start with the guest of honor,

Pour the tea clockwise,

Say politely after playing backwards

"Please use tea"

"Please

take your time"

Notes: ⑴

Do not take away the tea cup. The cup rim cannot be touched. Don't touch the spout of the teapot.

⑵

The teapot cannot face the guests. After pouring, the spout should be slightly upward, lowered and removed.

⑶ Do not add more tea

Make it very full (eight minutes is enough)

⑷ Actions when pouring tea: Stand on the right side of the guest, with your right foot in front of you. With your left foot behind you, your body is slightly leaning forward. Then say "Please use tea. Be careful of scalding"

Tea

Wine

Cold cuts

Fruit

Hot Dishes

Soup

Staple food

Five

Add or remove tableware

：

Note:

Increase or decrease tableware according to the specific number of guests when they arrive (ask customer opinions)

Add or remove tableware on both sides of the sub-host.

For the elderly and children, keep the tableware as simple as possible.

6. Napkin service

After obtaining the guest's consent, serve in a clockwise direction starting from the guest of honor.

Placement of placement:

Fold it in half three times and place it on the right side of the bone plate (the guests leave midway) seats)

Unfold and press under the bone plate

(Banquet)

Fold diagonally into a triangle and lay it flat on the guest's legs (private room)

After taking off the napkin

gently shake it out behind the guest (note that the front side is facing up)

If the guest lays it by himself, he should

express his gratitude.

7. Ordering service

①Be familiar with the business projects in the store. Estimates, special offers, specials.

② Understand the guests’

taste characteristics,

customs and habits,

life taboos,

religion Belief.

③ Pay special attention to the tastes of the elderly,

children, and

female customers when selling.

④After ordering, please pay attention

Reply the order

After confirming, write down the starting time,

Please fill in your name and place your order.

Steps to order:

⑴

“Hello,

Do you need to order Food? ”

⑵

What flavor do you like?

Let me recommend it for you. ⑶The dishes served in our restaurant include...

(4)

Ordering order

Cold cuts, fruits and drinks

Hot dishes< /p>

Soup

Staple food

Basic principles for ordering: nutritional matching, color matching, container matching, and taste matching ,

Cooking method matching.

(Sweet in the south, salty in the north, spicy in the east, sour in the west)

When ordering, stand to the right behind the ordering guest, listen carefully, and record carefully.

Things to note when ordering: ①

If the dish ordered by the customer is not served, the customer should apologize first . Really

I'm sorry

The dishes have just been sold out. Could you please change the dishes? The dishes promoted to customers should be similar to what the customers ordered or other special dishes of the restaurant

② If the guests order the same type of dishes,

Remind guests to choose other dishes to avoid nutritional duplication.

③If the guest expresses that he or she is in a hurry,

Try to suggest that the guest order some faster dishes (such as stir-fries, semi-finished products)

1. Buffet service standards Service procedures from the time guests arrive at the door to when they leave:

·When guests arrive at the door, the receptionist, manager, and assistant manager should say "Hello and welcome" to greet incoming guests.

·The receptionist should ask the number of guests and their names, and tell the guests "We will have a buffet at noon."

·If the guest has made a reservation, the receptionist must confirm the name of the person who made the reservation. ·The receptionist should walk in front of the guests, lead them into the restaurant, and make sure that the guests follow behind.

·If there are more than one guest, the foreman and waiters should help pull out the chairs to assist the guests to sit down.

·The receptionist should inform the foreman or waiter in charge of the guest’s first and last name.

·The waiter then collected the excess tableware and moved the vase and ashtray to the empty seat when there were three people, moved it to the middle of the bisector when there were two people, and moved it to the center of the opposite side when there were one person.

·The foreman and waiter want to say: "Hello, welcome, my name is ×××, I am your foreman serving at noon today, what would you like to drink? We have small bottles. Imported beer and fresh mixed fruit juice... Do you prefer to drink cool beer or fresh mixed fruit juice... Now is the season of ×××. The fresh mixed fruit juice is packed in a specially shaped cup. After drinking it, you can take it home as a souvenir. "

·If the guest orders tea, he should also smile and say: "We have oolong, Xiangpian, Pu'er, chrysanthemum, and Tieguanyin. What kind of tea do you like?"

·If the waiter does not know the question asked by the guest, smile and say: "Please wait a moment, I will ask the foreman to explain it."

·The foreman explained to the guests: "Our buffet table includes: appetizers, barbecue, hot dishes, steamer snacks, shark fin soup, freshly sliced ??roast duck, freshly cooked ×××, desserts and fruits, please You take your time and enjoy.”

·When ordering drinks, ask the lady first, and the waiter will write down the drink ordered by the customer and include the seat number.

·Starting from the lady, the waiter repeats the customer’s order. ·The foreman hands the order to the waiter.

·The waiter holds the tray with his left hand to take the drink.

·The waiter walks to the guest's table and stands on the right side of the guest. Starting from the lady, he places the drinks on the right side of the guest and finishes serving the drinks in a clockwise direction.

·The waiter put away the mouth cloth and placed it on the right side of the chopsticks.

·If a guest smokes, two cigarette butts need to be replaced in the ashtray.

·The waiter holds the tray and ashtray in his left hand, walks to the guest's table, stands on the right side of the guest, stacks the clean ashtray on the dirty ashtray, takes back the overlapping ashtray and puts it on the tray, and then puts it The clean ashtray was placed back on the table.

·The waiter brought the dirty ashtray to the pantry.

·If the guest does not specify which kind of tea to drink, make fragrant tablets.

·When brewing Tieguanyin and Pu'er tea, pay special attention to the amount of tea. Half a spoonful of tea in a porcelain spoon is enough. If you put too much tea, the color will be like cola. When the tea is too dark, do not use it reluctantly. Immediately take out half of the tea leaves and set aside for brewing in another pot.

·Before making tea, check whether the teapot is white and free of tea dirt, tea stains, chips and cracks. When applying for a Chinese restaurant waiter, do you need to explain why you chose the restaurant? What should I say?

I like the family reunion and happy atmosphere in Chinese restaurants. I like the joy of gathering friends and having a good chat over wine in a Chinese restaurant.

I am a Chinese waiter, but the Chinese restaurant manager has arranged for me to pass the food. What does it mean?

There are not enough staff