1) Food & Beverage Services

1 guests arrived in the restaurant, citing bit of courtesy to the member of warm greetings to the guests. Of regular and VIP guests to call the family name or title.

2-bit member of primers lead guests, and guests earlier synchronization, the event of obstructions or steps should remind guests of the guests with mobility difficulties, should take the initiative to arm.

3 guests enter the restaurant, the waiter approached greetings to take the initiative to pull chairs for the guests seat and brought to the menu, and the timely provision of tea, towel service.

4 primers bit when the restaurant was crowded and should inform the guests waiting time, and arrange for guests to wait for rest areas.

5 guests a la carte, waiter skilled use of marketing skills to take the initiative to introduce the guests food features, characteristics, and depending on the circumstances appropriate to remind the guests dining.

6 waiter menu to be filled out accurately and rapidly. Points such as the guests of the dish taste special requirements have to be at point marked on the menu.

7 a la carte after the waiter to the point of food, beverages and other content to repeat guests, please the guests to be confirmed.

8 guests a la carte, the first time to dish out the food should not be more than 10 minutes, all the food is generally considered to be at or within 45 minutes At the request of the order on Qi. If a certain food production a long time, should inform the guests beforehand. Temperature to hot and cold dishes appropriate hot temperature generally not less than 65 ℃, temperature汤菜generally not less than 75 ℃.

9 guests dining, the guests in time for the waiter to pour drinks down, the replacement of bone butterfly, ashtray and so on.

10 Service waiter to master the skills, service to avoid juices, beverages spilled on clothing to the guests.

Dishes on 11 points Qi, waiter should promptly inform the guests and asked the guests whether or not to add food points.

12 guests finished eating, such as the request of the guest spots packaged food should be provided, the corresponding services, such as drinks storage.

13 Qing waiter at the table to remove disc light using light release, to avoid affecting the dining guests. Shall not be implied, urging the guests dining.

14 guests left the restaurant waiter should take the initiative to collect clothing for the guests and remind guests not to forget items.

(2) Banquet Services

Banquet waiter one master Service procedures and the requirements.

2 to accept reservations after the banquet, according to the banquet the nature, scale and requirements of the organizers of the banquet venues carefully designed layout, appropriate atmosphere contrast Banquet.

Table 3 times, seating, etc. should be arranged before the banquet. Banquet menu table should be placed more than 2.

4 large banquet guests to seating arrangements for payment plans, the guests arrive, the waiter to guide the guests took a timely manner.

5 Chinese food served at the location should normally be the masters of seats next to the third seat gap Department, at the guest of honor should not go on between the owner and serve. Inverted glass of wine, as well as serve food should be in accordance with the first after the chief guest, the owner then clockwise around the table followed by or in accordance with the first female chief guest, Female Philippines, man of honor, gentlemen, the final order of the main people.

6 provide分餐waiter, the first disk will be vegetables on display in the table, please watch the guests, they shall be reported to菜名, and then sub-dishes.

7 waiter to master the skills at cooking, so the distribution of uniform, rapid and sound small, sub-Tang Sheng appropriate Gomantong Tim.

8 in many bones, thorns, or taste different dishes of fruit between and on the former should be the replacement of the pelvis for the guests.

9 if eating food by hand stripping, should provide hand-washing cup, and the guests on擦手巾.

Arrangements such as 10 during the banquet speech, toast or performances, etc., promptly notify the waiter to the kitchen, serve the appropriate time to adjust.

11 after the end of the banquet waiter at the restaurant entrance to bid farewell to the guests.

(3) buffet Services

Buffet waiter one master Service procedures and the requirements.

2 buffet Units Designed to be scientific and rational, table size, table space and the number of meals suited to facilitate the guests taking food.

3 buffet dishes, cutlery display rational layout, guests convenient access. Placing dishes point to classification, the order is generally placed first cold, and then followed by soup, hot dishes, desserts, fruits and so on.

Open 4 to 15 minutes before dinner dishes point on chai, hot to stamp with a warm pot insulation.

5 guests during the dinner waiter timely visits to Units, organize the table, depending on the circumstances point to add vegetables.