☆ Serving skills; Serving and serving guests must be done carefully, and skilled people can make the table serve in an orderly way. Don't think snacks are slow, let guests feel that a small amount of consumption is a substantial enjoyment; It is not appropriate to make a mistake in serving. It is more appropriate to adjust the meals of the guests at the same table to eat at the same time. If the guest is in a hurry, prompt the kitchen to speed up the service, but pay attention to the order to avoid misunderstanding and disputes. Precautions for serving are as follows:

(1) Go to the tea room or kitchen to order food, and don't rush to collect the food in order;

(2) Before leaving the kitchen, check the cleanliness of the tray, put it on the tray according to the service list, and pay attention to the beauty and temperature of food storage.

(3) When serving, don't be greedy and cheap, except for dried vegetables that are reluctantly delivered by hand. Dishes with soup should be served in trays, which is ugly and may cause accidents.

(4) Take the food back to the restaurant, first put the workbench away, say hello to the dining table, and put away the dirty teacups and ashtrays to make room for dishes.

⑤ If it's food. Then rice is served; If it is a dish for drinking, slowly pour beer or soda into the cup, but it can't be full and overflow the cup;

⑥ Be gentle when serving, and don't make any noise. When serving dishes, plates and bowls, hold the bottom with four pairs of fingers and gently press the edge with your thumb to avoid touching food.

The direction of serving is from the guest's left, but the drink is just the opposite, so you should serve it from the right with your right hand: sometimes it can be cheaper according to the position of the table; As for the order of serving, it's best to know who is the host in advance, so as to proceed in the order of guests and guests.

8 when serving hot Chinese food, remind the guests, because some braised dishes are boiling, but not steamed, and unsuspecting guests often swallow them in one breath, which is easy to get hurt;

Pet-name ruby foreign guests with Chinese food, in addition to chopsticks, but also prepare a knife *, according to their habits and needs to provide applications;

Attending when foreign guests eat Chinese food, ask them to accept the hint before serving them a dish. Don't spill the soup when you divide the dishes, especially if the soup falls on the table, it will pollute the table and leave a bad impression on the guests;

⑾ Pay attention to the timing of adding water or wine, vegetables and rice to avoid hospitality; Replace ashtrays, towels, soup bowls and bone plates at any time. If the ashtray is replaced and sent for cleaning, the cigarette ends will be removed.

At the end of the meal, you can ask the guests if they need fruit. If they need fruit, they can provide fruit dishes and jiaozi.

☆ Checkout: It's very important. The bill should be ready after the last course, lest the guests wait. For the guests who have finished catering, it is customary to wait for the guests to say hello to check out (pay the bill) and then send the bill quickly.

(1) Bill presentation: Put the bill with the correct total amount face down in a silver tray and hand it over by the guest on the left; If it is a group of guests, identify the payer as much as possible and put the cashier tray on its left side; If you are not sure who the payer is (all orders are recorded on one bill without prior explanation), put the bill in the middle of the table to avoid embarrassing scenes caused by giving the bill to someone. A man and a woman eat together and give the bill to the man, unless they order separately and have their own bills. Politely speaking, you should ask the guests if they have any other needs before submitting the bill, and thank them immediately when the bill is put on the table. Keep your distance immediately, collect money before the guests are ready, and count the cash again in person; If you accompany the guests to the checkout counter, you should stand far away, mainly to avoid waiting for tips. After checking out, say "thank you" to the guests regardless of external compensation.

A well-trained waiter can cooperate well with the "tacit understanding" of his work, take the initiative to serve, and abide by the rules before taking action. All kinds of rules form work discipline and realize satisfactory catering service. As a code of conduct for the same sex, the restaurant service description is listed as follows:

☆ Precautions before meals

(1) The clothes of service personnel should always be kept clean and tidy. Wear a uniform of the specified size when on duty, and also have a set of work clothes or waist to finish the work, so as not to dirty the uniform.

(2) Punch in before going to work, and after accepting the roll call and work assignment, first of all, clean the work responsibility area spotlessly and keep the restaurant fresh at all times.

(3) Check the tableware, supplement the spare items such as condiments, get the menu and bills, understand the contents of the menu, follow the boss's instructions, and welcome the start of the service work that day.

☆ Precautions for dining.

(1) Observe the reception essentials, stand by while working, and politely pull out a chair to help the guests sit down when guests arrive.

(2) Seven elements of service should be noted:

The dining table and chairs must always be kept clean and tidy, so that guests can sit comfortably.

(2) napkins must always be clean and beautiful, so that guests can enjoy and use them.

(3) When drinking tea or water, be sure to keep the tea hot and cold, and empty cups are not allowed when there are guests.

(4) Condiments must be complete, pay attention to cooperate with food, and supply them in moderation.

⑤ The ashtray must be kept clean, and no more than two cigarette butts are allowed on the dining table.

⑥ The menu must always be complete. We should fully understand its contents and make appropriate sales promotion to our guests.

All landowners bills and payments must be settled accurately and quickly.

(3) Don't stand in the restaurant, let alone run, stand with your back to the guests, and serve the guests with correct posture and aesthetic feeling (because the guests are watching you); Walk on the left, pay attention to each other, stand sideways when there are guests, wait for the guests first; Be cautious and have a harmonious attitude.