Western food dining service process

1. When a guest enters the restaurant, the guest should take the initiative to approach the guest and enthusiastically ask the guest, "Hello, Mr./Ms.! Welcome, who are you?" When the guest answers, ask: "Excuse me, sir/miss, what's your name?"

2. After taking the guest to his seat, pull up a chair and invite him to sit down (and make a gesture of invitation). He handed the menu to the guest with both hands and said: "Mr. **, this is our menu." Then asked the guest: "Hello, what kind of tea do you want to drink? We have Pu'er, Xiangpian, Tieguanyin...waiting for tea." After the guest selects tea, he should inform the waiter at the stand about the tea ordered by the guest.

Requirements: Use friendly language, keep smiling, and make guests feel particularly respected. Quickly inform the guest's surname to the waiter who pulls up the chair to ask for tea, as well as the foreman and director of the area, and write the name on the menu card.

3. The waiter stands guard at his assigned post, greets the guests with a smile, assists the guests in arranging their seats, bows slightly and says: "Hello, Mr./Ms., welcome!"

4. Pull out the chair to invite the woman to sit. First, pull out the chair where the woman is sitting. When she sits down, slowly bring the chair close to the dining table, say: "Sir/Ms., please sit down," and make a gesture of invitation to understand the guest. Respected surname.

Notes:

A. Be good at observing and distinguishing who is the master.

B. Don’t force some guests who don’t want to tell you their last name.

C. When a guest is confused about asking for your name, we can explain it this way: "This will help us call you" or "It will be easier for us to look up when a guest comes to see you."

D. Throughout the entire process, the waiter should address guests by their surname.

5. Pass the towel and make tea. Pass the towel from the guest's right and say: "Mr./Miss **, please use the towel." Then go to make tea. If the guest does not get what kind of tea the guest drinks, then the waiter has to ask the guest himself. (See Article 2 for the method of asking.)

Requirements: Tea making requirements, along with snacks, mustard sauce, etc., are brought to the guest table on a tray, and the first cup of polite tea is poured from the right. Note: The tea is required to be 60% full, ladies first, then gentlemen, first guest, then host, proceed in a clockwise direction, and then serve mustard sauce and snacks.

6. Take off your towel and chopstick covers. Unfold the napkin on the plate and spread it on the guests' laps or on the bottom of the plate. (Taking off chopstick covers should be done on the right side of the guest)

7. Sell drinks. After the salesperson finished ordering, he stepped forward and asked with a smile: "Sir/Ms., do you need any beer, drinks or juice? We have pretty good juices, and the beers include Kingway Beer, Tsingtao Beer, etc."

Note: Expensive wines need to be inspected by guests before they can be opened. Wines are divided into red and white. White wine must be frozen, while red wine does not have to be frozen. Lemon, plum or sprite is required according to the guest’s wishes.

8. Place an order. Please fill in the drink order in duplicate, clearly fill in the station number, name, time, quantity and title and submit it to the cashier for stamping. Give the red one to the cashier and the white one to the bartender to get drinks.

9. Requirements for serving wine.

A. Serving drinks should be from the right side of the guest, standing slightly diagonally, with a slightly bent posture.

B. When asking guests about wine, first ask them what wine they like, and then pour the wine according to their wishes. The order of pouring wine is: first the guest, then the host, and then pour the wine one by one in a clockwise direction.

C. Pouring specifications: 80% full of beer and soda, 90% full of spicy wine, 1 P (one ounce) of foreign wine

D. Pouring method: 80% full of beer and soda You can pour it slowly along the edge of the cup. For mixed wine, pour the soda first and then the foreign wine.

10. Collect the tea cups. After serving the guests drinks, the guests must be consulted and the teacups removed. If you find a cigarette butt in the cigarette cup, cover it with a clean cigarette cup, take the tray together, and then put the clean cigarette cup back.

11. Requirements for serving soup and dishes. After the dish is served, open the lid, announce the name of the dish, and make a gesture of "please use it slowly."

Note: After serving the first dish, a scented towel needs to be handed out a second time to show cleanliness.

When serving soup, you should distribute it among the guests and ask for each bowl to be evenly distributed. Then take the initiative to bring each bowl of soup to the right side of the guest in the order of first female and then male. When serving the main course, proactively ask the guests if they want rice; if the guests want it, put it on the food card according to the quantity. If there are several dishes on the table that have filled up the space, but there is not enough space for the next dish, you should ask the guests for their opinions depending on the situation, and assign the least remaining dish to the guests or put it on another plate or Remove and serve another dish.

12. Patrol. If you find more than two cigarette butts in the cigarette cup, replace them immediately. Remove empty dishes and soup bowls. Remove the tableware and carry it to the lower plate. Place the tableware on the designated lower plate. Replace the bone plate in a timely manner. When changing, you must do it on the right side of the guest and make a "please" gesture. If the guest is talking, you should remind the guest.

13. Add drinks frequently during the dinner. When the last dish is served, take the initiative to tell the guest "Sir/Ms., all the dishes you ordered have been served" and ask the guest if they want more fruits or desserts.

14. Put away dishes and cutlery. Obtain the guest's consent before collecting and removing them (except for empty plates). They should be put away one by one on the right side of the guest, with chopsticks and chopstick holders first, then spoons, saucers and other tableware and wine glasses. Clean the countertop with a rag.

15. Serve hot tea. Add tea leaves to the teapot that the guest originally drank, add boiling water, change a set of cups, and pour a cup of after-dinner tea for the guest. (When you find that the guest’s teapot is uncovered during the inspection, you must immediately add boiling water, and then pour the tea for the guest.

16. Serve desserts and fruits. Before serving desserts, prepare clean dessert tableware and take the initiative to evenly distribute them. Distribute the desserts to the guests; before serving the fruits, put bone plates, fruit forks, etc. depending on the type of fruit pie, bring the fruits to the guests' tables, and introduce: "Mr. **/Ms., this is a gift from our restaurant manager. Please use it slowly."

17. Hand out the hot towel and check out. When checking out the guest, you need to use the cashier folder. Open the cashier folder on the right side of the guest and say: "Mr. **/Ms. "Thank you for (how much) money." After the guest receives the change, he also says thank you. Pull up a chair to see the guest off and say "Slow down, welcome to visit next time" and other farewell words.

18. Inspect the work . After the guest leaves, promptly check whether there are any burning cigarette butts and whether there are any items left behind; if any burning cigarette butts are found, they should be put out immediately; if any items left by the guests are found, the supervisor should be called immediately.

19. Put away the tableware. First, arrange the tables and chairs to maintain the style of the restaurant. Put away the napkins and mats first, then the water glasses, wine glasses, and porcelain.

20. Clean up the scene. . Rearrange the environment and restore it to its original state.

1. Accepting reservations from guests

2. Preparations before opening

3. Guiding guests and arranging seats

4. Delivery of menu

5. Cloth on the floor

6. Supply of ice water

7. Accepting orders and serving before meals Beverages or pre-dinner drinks

8. Accepting orders

9. Accepting orders for wine with meals

10. Opening drinks

11. Serving wine

12. Taking food

13. Serving dishes

14. Serving guests during their meal

15. Clean the table

16. Accept orders and serve snacks, drinks or wine after meals

17. Serve and see off guests before leaving

18. Guest checkout

19. Rearrange and arrange the table and tableware

20. Cleaning up after business operation

Western food serving process :

1. Western food ordering and serving order

There are four or five major categories on the Western food menu, which are appetizers, soups, salads, seafood, meat, snacks, etc. .

If the main course is fish, choose meat as an appetizer. The taste is more varied. In fact, it is not necessary to choose from the menu unless you have a particularly large appetite. The dish is a complete meal, just an appetizer, a main course, and a dessert.

You can omit the soup or omit the appetizers, which is also an ideal combination (but in Italian cuisine, pasta is considered soup, so in principle these two dishes should not be ordered together).

The formal order of serving the full meal is:

(1) Appetizer. The first course of Western food is the appetizer, also called appetizer. Appetizers generally include cold appetizers and hot appetizers. Common varieties include caviar, foie gras, smoked salmon, cocktail cups, butter chicken crisp boxes, baked snails, etc. Because they are meant to appetize, appetizers generally have special flavors, with salty and sour tastes as the main ingredients, and are small in quantity but of high quality.

(2) Soup. Different from Chinese food, the second course of Western food is soup. Western soups can be roughly divided into four categories: clear soup, cream soup, vegetable soup and cold soup. Varieties include oxtail soup, various cream soups, seafood soup, American clam soup, Italian vegetable soup, Russian borscht, and French baked onion soup. There are fewer varieties of cold soup, including German cold soup, Russian cold soup, etc.

(3) Side dishes. Fish dishes are generally served as the third course of Western food, also known as side dishes. Species include various freshwater and seawater fish, shellfish and molluscs. Usually aquatic products, eggs, breads, and crispy box dishes are called side dishes. Because the meat of fish and other dishes is fresh and tender, it is easier to digest, so it is placed in front of meat dishes, and its name is also different from meat dishes as main dishes. Western fish dishes pay attention to the use of special sauces, such as tartar sauce, Dutch sauce, hotel sauce, white cream sauce, archbishop sauce, American sauce and sailor fish sauce.

(4) Main course. Meat and poultry dishes are the fourth course of Western food, also called the main course. The raw materials of meat dishes are taken from various parts of meat such as cattle, sheep, pigs, cowboys, etc. The most representative ones are beef or steak. Steak can be divided into sirloin steak (also called sirloin steak), fillet steak, "T" bone steak, thin steak, etc. according to its parts. Commonly used cooking methods include roasting, frying, grilling, etc. The sauces used with meat dishes mainly include Spanish sauce, thick roast sauce, mushroom sauce, Blanche sauce, etc.

The raw materials of poultry dishes are taken from chicken, duck, and goose. Game meat such as rabbit and venison are usually also included in poultry dishes. The largest variety of poultry dishes is chicken, including pheasant, turkey, and bamboo chicken, which can be boiled, fried, roasted, and braised. The main sauces include yellow gravy, curry sauce, cream sauce, etc.

(5) Vegetable dishes. Vegetable dishes can be arranged after meat dishes or served at the same time as meat dishes, so they can be counted as a dish or a side dish. Vegetable dishes are called salads in Western food. Salads served with the main course are called raw vegetable salads, usually made with lettuce, tomatoes, cucumbers, asparagus, etc. The main salad dressings include vinegar sauce, French sauce, dry island sauce, cheese salad sauce, etc.

In addition to vegetables, there is also a type of salad made with fish, meat, and eggs. This type of salad generally does not add sauce and can be used as a starter in the meal sequence.

There are also some vegetables that are cooked, such as broccoli, boiled spinach, and fried potatoes. Delicatessen vegetables are usually served on the dinner plate together with the meat dishes of the main course, called side dishes.

(6) Desserts. Desserts in Western food are eaten after the main course and can be regarded as the sixth course. In a real sense, it includes all the food that comes after the main course, such as puddings, pancakes, ice cream, cheese, fruits, etc.

(7) Coffee and tea. The last course of a Western meal is a drink, coffee or tea. Drinking coffee usually requires adding sugar and whipping cream. Tea is usually served with peach slices and sugar.

1 Welcome guests

2 Guide guests, arrange seating, and hand out menus

3 Pour water

4 Order and recommend dishes Style

5 Place an order

6 Patrol (tracking service during the guest's meal)

7 Pay the order

8 Send the guest off