MindMap Gallery Project 2 Catering Service Skills
This is a mind map about Project 2 catering service skills. The main content includes: VI other related skills, V dish service, IV wine service (operating procedures and service skills), III table setting, II napkin folding, I tray .
Edited at 2024-04-03 10:14:52This is a flowchart illustrating the process of archiving monthly failure analysis reports and tracking the implementation of improvement measures. The diagram is structured into five main steps, each with specific tasks and sub-tasks.Monthly Report Collection & Organization: This step involves collecting failure analysis reports from various departments, reviewing them for completeness, and categorizing them by product, failure mode, and severity. Root Cause Analysis & Statistics: Here, the focus is on categorizing causes, analyzing trends, identifying root causes, and compiling statistics on high-frequency failure modes and key components. Improvement Measure Formulation & Assignment: This step includes formulating improvement measures, assigning responsibilities, and setting timelines for implementation.Measure Implementation Tracking & Verification: It involves tracking the progress of implementation, verifying effectiveness, and confirming issue closure.Knowledge Base Update & Monthly Report Output: The final step covers archiving reports, updating the knowledge base, and compiling monthly summaries.This template can be easily reused and adapted using tools like EdrawMind to suit different organizational needs.
This is a timeline infographic detailing the annual product certification acquisition countdown process, structured into four sequential phases. The first phase, Certification Planning & Initiation, encompasses goal setting, timeline planning, resource preparation, defining specific certification objectives such as CCC/CE/FCC, formulating an annual plan with key milestones, and allocating necessary budget, personnel, and sample resources. Following this, the Application & Testing Phase involves material submission, coordination with certification agencies, core testing procedures, preparation of technical documents, application forms, and samples, selection of the appropriate certification agency, and execution of critical safety, EMC, and RF tests. The subsequent Rectification & Acquisition Phase focuses on addressing and rectifying any identified issues, re-verification processes, acquisition of the certificate, analysis of test issues, implementation of necessary fixes, and modification of samples for supplemental testing. Finally, the Countdown Monitoring phase emphasizes tracking progress, managing risks, monitoring remaining days and key milestones, managing time, technical, and cost risks, and maintaining effective internal and external communication throughout the process. This comprehensive template can be readily reused and adapted using tools like EdrawMind to meet diverse organizational requirements.
This is a flowchart detailing the weekly update and review plan for technical documents. The process is divided into six main stages, each with specific tasks and responsibilities. It begins with Weekly Planning, where the document scope is defined, update objectives are set, and schedules are arranged. Next, Document Updates involve maintaining various documents such as hardware design documents, test specifications, and BOM tables, alongside version control and archiving. Internal Review Preparation follows, focusing on compiling review materials, identifying participants, and setting agendas. The Review Meeting stage includes document examination, problem discussion, decision recording, and responsibility allocation. After the meeting, Review Feedback Processing takes place, involving issue tracking, document modification, quality checks, and closure verification. Finally, Output Deliverables are prepared, including official release versions, release notifications, review reports, and plans for the next week. This structured approach ensures systematic and efficient management of technical documents, and the template can be easily adapted using tools like EdrawMind.
This is a flowchart illustrating the process of archiving monthly failure analysis reports and tracking the implementation of improvement measures. The diagram is structured into five main steps, each with specific tasks and sub-tasks.Monthly Report Collection & Organization: This step involves collecting failure analysis reports from various departments, reviewing them for completeness, and categorizing them by product, failure mode, and severity. Root Cause Analysis & Statistics: Here, the focus is on categorizing causes, analyzing trends, identifying root causes, and compiling statistics on high-frequency failure modes and key components. Improvement Measure Formulation & Assignment: This step includes formulating improvement measures, assigning responsibilities, and setting timelines for implementation.Measure Implementation Tracking & Verification: It involves tracking the progress of implementation, verifying effectiveness, and confirming issue closure.Knowledge Base Update & Monthly Report Output: The final step covers archiving reports, updating the knowledge base, and compiling monthly summaries.This template can be easily reused and adapted using tools like EdrawMind to suit different organizational needs.
This is a timeline infographic detailing the annual product certification acquisition countdown process, structured into four sequential phases. The first phase, Certification Planning & Initiation, encompasses goal setting, timeline planning, resource preparation, defining specific certification objectives such as CCC/CE/FCC, formulating an annual plan with key milestones, and allocating necessary budget, personnel, and sample resources. Following this, the Application & Testing Phase involves material submission, coordination with certification agencies, core testing procedures, preparation of technical documents, application forms, and samples, selection of the appropriate certification agency, and execution of critical safety, EMC, and RF tests. The subsequent Rectification & Acquisition Phase focuses on addressing and rectifying any identified issues, re-verification processes, acquisition of the certificate, analysis of test issues, implementation of necessary fixes, and modification of samples for supplemental testing. Finally, the Countdown Monitoring phase emphasizes tracking progress, managing risks, monitoring remaining days and key milestones, managing time, technical, and cost risks, and maintaining effective internal and external communication throughout the process. This comprehensive template can be readily reused and adapted using tools like EdrawMind to meet diverse organizational requirements.
This is a flowchart detailing the weekly update and review plan for technical documents. The process is divided into six main stages, each with specific tasks and responsibilities. It begins with Weekly Planning, where the document scope is defined, update objectives are set, and schedules are arranged. Next, Document Updates involve maintaining various documents such as hardware design documents, test specifications, and BOM tables, alongside version control and archiving. Internal Review Preparation follows, focusing on compiling review materials, identifying participants, and setting agendas. The Review Meeting stage includes document examination, problem discussion, decision recording, and responsibility allocation. After the meeting, Review Feedback Processing takes place, involving issue tracking, document modification, quality checks, and closure verification. Finally, Output Deliverables are prepared, including official release versions, release notifications, review reports, and plans for the next week. This structured approach ensures systematic and efficient management of technical documents, and the template can be easily adapted using tools like EdrawMind.
Project 2 Catering Service Skills
I pallet
type
1. According to material: plastic anti-slip pallet, stainless steel pallet, wooden pallet
2. According to size: three specifications: large, medium and small.
3. According to shape: square, rectangle and circle
use
1. Rectangular pallets are generally used to transport heavier items such as dishes and plates.
2. Large-diameter round trays are mainly used for customer service, such as pouring wine, dividing dishes and delivering drinks.
3. Metal round trays with small diameter are mainly used for delivering bills and letters.
How to operate
1. Light care: sorting the tray → loading the tray → lifting the tray → walking → unloading the tray
Mainly used for transporting lighter items and customer service, usually around 5kg
2. Heavy care: sorting trays → pallets → walking → unloading trays
To carry heavier dishes and items, the weight is generally around 10kg
II napkin folding flower
Types and characteristics of napkins
1. Cotton and cotton and linen blended napkins: have strong water absorption, good touch, and rich colors, but are easy to fade and not stiff enough. They need to be sized every time they are washed. The average life span is 4-6 months.
2. Chemical fiber napkins: strong and durable, but stains are not easy to wash off, and the price is moderate.
3. Visa napkins: colorful, crisp, easy to wash, non-fading and durable, can be used for 2-3 years, but have poor water absorption and higher prices
4. Paper napkins: disposable, low cost, generally used in fast food restaurants and team restaurants
Types and characteristics of napkin flowers
1. Classification by shape and appearance
①Animal shape: lifelike, lively and lively
②Plant shapes: various flowers, plants and fruit shapes. Beautiful appearance and various changes
③Other shapes: physical shapes that imitate various forms in nature and daily life.
2. Classification according to different folding methods and placing utensils:
①Cup flowers: They have strong three-dimensional effect and lifelike shape. They are easy to contaminate cups and difficult to be folded and stored in advance. They are easy to fall apart when taken out of cups and have a strong sense of wrinkles. They are generally used in the layout of Chinese dining tables.
②Plate flowers: The technique is hygienic and simple, it can be folded in advance for easy storage, and it is flat after opening. It is simple and elegant, beautiful and practical, and is widely used in Chinese and Western restaurants.
③Wreath: traditional, simple and elegant. Mostly used in banquet settings.
Basic techniques and essentials for folding napkins
1. Folding: The most basic napkin folding technique, which is used in almost all folding methods.
2. Push discount: A technique used when discounting. It should be on a clean and smooth countertop or a clean white porcelain plate. When folding, hold the outside of the fold with your thumb and index finger and push it forward. Use your middle finger to control the distance. Do not pull the fold backward. Generally, you should push and fold from the middle to both sides.
3. Roll: Roll the napkin into a cylinder shape and make various patterns, parallel roll (straight roll) and oblique roll (spiral roll)
4. Turning and pulling: During the folding process, turn or pull the folded and rolled part of the napkin into the desired pattern, such as turning the corners of the napkin from the bottom to the top, and turning the front to the back.
5. Kneading: Mainly a method used to make birds or break the heads of other animals. The thumb and index finger are required to pull the upper end of the corner of the napkin straight to form a head and neck, use the index finger to press the tip of the corner inward, and then use the middle finger and thumb to pinch the pressed corner into a shape.
6. Thread: Use a tool to thread and gather the napkin from the sandwich crease to form wrinkles.
Selection and application of napkin flowers
1. Choose color, texture and pattern according to the theme and nature of the restaurant
2. The color and pattern of the banquet should be selected according to the scale, specifications, reception objects, seat arrangement and season. For example, choose simple plate flowers that can be prepared in advance for large banquets; lotus flowers should not be used to receive Japanese guests; main flowers should be beautiful and eye-catching; roses, side lotuses and mandarin ducks can be used for weddings; Christmas boots and Christmas candles can be used for Christmas.
3. Choose cup flowers for banquets. The main seat should be slightly higher. Pay attention to hygiene when placing them. The viewing side faces the guest seats. Animal and plant flower types can be used in combination, or one or two flower types can be used. When choosing plate flowers or wreaths for restaurant banquets, it is generally appropriate to use one or two types to achieve uniformity.
III stage setting
Chinese a la carte table setting (10 people)
1. Place tables and chairs: The legs of the dining table are facing the door, dining chairs are placed in twos and threes, and rows of tables and chairs are arranged neatly.
2. Lay the tablecloth: Pull out the dining chair at the master's position, stand at the master's position, and use push-pull, shake-down or netting. When laying down the tablecloth, do it all in one go. The laid tablecloth is facing up, with the convex seam pointing from the host's seat to the deputy host's seat, and the four corners drooping evenly.
3. Place the turntable: Place the turntable base in the center of the table, then raise the half-turn turntable, place it on the base, turn it gently and test it with your fingers.
4. Positioning of the dinner plate: Position the host at one time, with the edge of the dinner plate 1.5cm away from the edge of the table, three points in line with the opposite plate and the center of the table; holding the edge of the dinner plate in hand is hygienic and collision-free.
5. Place soup bowls, spoons, and saucers: The soup bowl is placed 1cm above the left side of the dinner plate, slightly lowered and placed at the upper right side of the dinner plate, with a distance of 1cm from the soup bowl. The distance between the soup bowl and saucers is Align the center point with the center of the plate. Place the soup spoon in the soup bowl, with the spoon handle facing left and parallel to the dinner plate. The transverse diameters of the soup bowl, flavor plate and the handle of the soup spoon should be in a straight line.
6. Place the chopstick holder, noodle soup, toothpicks and chopsticks: The chopstick holder is placed on the right side of the dinner plate, with the horizontal center line on the same straight line as the horizontal center line of the soup bowl and sauce plate. Place the meal soup and chopsticks on the chopstick holder, with the chopsticks cover facing up, and the lower right corner of the chopstick tail 1.5cm away from the edge of the table; the toothpick is located between the table soup and the chopsticks, with the toothpick cover facing up, and the bottom is flush with the meal soup .
7. Place the wine glass, white wine glass and water glass: The wine glass is placed directly in front of the dinner plate (the midpoint line between the soup bowl and the sauce plate); the white wine glass is placed on the right side of the wine glass, and the water glass is placed on the wine glass. On the left side of the cup, the distance between the cup bellies is 1cm, and the midpoints of the bottoms of the three cups are connected to form a horizontal straight line. After the water cups are folded and the flowers are folded, place them on the table together. The hand holding the cup holds the handle or the middle and lower part of the cup.
8. Place public tableware: The public chopstick holder is placed directly above the water cups of the host and deputy host, 3cm away from the lower edge of the water cup. Place them in the order of spoon first and chopsticks later, with the handle of the spoon and the end of the chopsticks facing the right. .
9. Fold the napkin: highlight the position of the host and deputy, with the viewing side facing the guests, and the animal shape with head and tail should be facing right; the operation technique is hygienic, no biting, chin pressing, or chopsticks are required; hands do not touch the upper part of the cup. The bottom of the cup flower should be neat and beautiful, and no more than 2/3 of the cup will fall when inserted into the cup.
10. Place flowerpots, menus (2 pieces) and Zhuohao plates: the flowerpots are placed in the center of the countertop; the Zhuohao plate is placed in front of the flowerpots, facing the deputy host; the menu is placed to the right of the chopstick holders of the main and deputy hosts. , the position is the same, the right end of the menu is 1.5cm away from the table edge
11. Pull up a chair and give up your seat: ① Pull up a chair, starting from the first guest of honor seat, align the center of the seat with the center of the dinner plate, the distance between the dining chairs is equal, and the edge of the dining chair seat surface is 1cm away from the sagging part of the tablecloth. ② Give up your seat: Give up your seat with correct gestures and show politeness.
Western food a la carte table setting (6 persons)
1. Place tables and chairs
2. Spread the tablecloth
3. Positioning of dining chairs
4. Place decorative plates
5. Place knives, forks and spoons
6. Set out the bread plate, butter knife, and butter dish
7. Place white wine glasses, red wine glasses, and water glasses
8. Place centerpieces
9. Place the toothpick cup and salt and pepper cup
10. Place the toothpick cup and salt and pepper cup
11. Napkin folding
IV Beverage Service (Operating Procedures and Service Skills)
Prepare the wine glass: the beer glass has a large capacity and thick wall; the wine glass is made into a tulip flower shape and is filled to 50% or 70% full; the Chinese liquor glass has a smaller capacity to make the wine in the glass more precious and pure.
Prepare drinks: Get drinks according to guest requirements, and make sure the temperature of the drinks meets the requirements.
Display the label: The label of the entire bottle of wine and spirits should be displayed to the owner before the bottle is opened. First, avoid mistakes, second, respect customers, and third, promote sales.
wine bottle opening
1. Open the wine bottle: Try to avoid shaking the bottle. Use a wine knife to cut off the wrapping paper, drill the bottle drill vertically into the cork, use the lever principle to pull out the cork, then wipe the mouth of the bottle with a clean cloth to check the cork.
2. Open the bottle of champagne (sparkling wine): The bottle opener is first chilled in advance. When opening, the bottle is tilted at about 60°. Press the top of the cork with your left thumb and twist the wire with your right hand. Then hold the cork and gently turn it toward the bottle. Pull it up, and the pressure inside the bottle and the force of pulling the bottle will cause the cork to pop out. Finally, keep it tilted for a few seconds to prevent the wine from overflowing.
3. To open wine with Crown bottle cap: Use a tray to drag the wine to the workbench, and use a wrench to open it.
4. Open the can of wine: Use a tray to carry the wine to the dining table, with the tray in your left hand. Open it with your right hand on the right side of the guest, and do not pull it towards the guest. Do not shake cans of beer or soda before opening to avoid liquid spraying out.
Pour the drink
1. Pour wine with bare hands: Hold the service towel behind your back with your left hand, hold the lower half of the bottle with your right hand, with the label facing the guest, step forward with your right foot between the two chairs, and pour the wine on the right side of the guest.
2. Pour wine on a tray: Hold the tray in your left hand, hold the wine bottle in your right hand and pour the wine. Note that the tray should not go over the guest's head, but should be pulled back naturally to grasp the center of gravity of the tray. The waiter stands behind the guest on the right side and in front of the body. Lean, arms extended forward, logo facing the guest.
3. Control of the order of pouring wine and the amount of wine: Chinese snacks usually start with the guest of honor, and the wine is poured clockwise. Pour hard wine to 80% full; red wine to 50% full; white wine to 70% full; soft drinks to 80% full; pour beer along the side of the glass, so that the foam does not overflow.
Beverage service example
1.Red wine service
(1) Preparation work
①After the host orders the wine, immediately pick up the wine from the bar, try not to exceed 5 minutes
② Prepare the red wine blue and spread a clean napkin in the red wine blue
③Place the retrieved wine in the wine basket with the label upward
(2) Display trademark
①Place the small plate to the right of the host’s tableware
② Hold the wine bottle in your right hand, hold the bottom of the wine bottle lightly with your left hand, tilt it at 45°, with the trademark upward. Ask the host to look at the trademark of the sake and ask the host if he can serve it.
(3) Open the wine bottle
(1) Use a corkscrew to open the wine bottle
(2) Place the cork in a small dish and ask the host to take a look
(4) Pouring service
(1) Put the opened red wine bottle back into the wine bowl with the label facing up. At the same time, pick up the wine bowl with your right hand, pour 1/5 of the red wine from the host’s right side, and ask the host to comment on the quality of the wine.
(2) After the host approves, he will pour wine for the guests one by one according to the principle of ladies first, and pour 1/2 of the wine into the cup.
(3) After pouring the wine, place the wine bottle on the right side of the guest’s tableware. Be careful not to face the bottle mouth towards the guest.
(4) Add red wine to guests at any time
(5) When the whole bottle of wine is about to be poured out, ask the guest if he wants another bottle
(6) If the host indicates that he will not add more wine, he will observe the guest and remove the empty glass immediately after he has finished drinking.
2. Champagne service
(1) Preparation work
①Prepare an ice bucket
② Take the wine out of the bar, wipe it clean, and put it in an ice bucket to chill
③Place the wine together with the ice bucket rack at the guest table without affecting the normal service position
(2) Display the trademark: Send the bottle to the owner and show the trademark to the director for confirmation
(3) Open the wine bottle
①Open the bottle to the guest according to the champagne bottle opening standards
② When opening the bottle, do not move too violently to avoid making excessive noise and disturbing the guests.
(4) Pouring service
①Wrap the bottle with a napkin to reveal the trademark
②Pinch the bottom of the bottle with your right thumb, and spread the other four fingers to support the bottle body.
③Pour 1/5 of the wine into the host’s glass and let the host taste it
④According to the principle of ladies first, serve in order and pour 3/4 of the amount.
⑤ It is best to pour a glass of wine in two times to avoid foaming in the glass and overflowing. After pouring, the bottle must be gently turned clockwise to prevent the liquid from the bottle from dripping on the counter.
⑥Finally pour the wine for the host and put the bottle back into the ice bucket
⑦When there is only one glass of wine left in the wine bottle, the owner must be promptly consulted on whether to add another bottle.
3. Liquor service
(1) Preparation work: retrieve the drinks ordered by the guests within the specified time, prepare napkins and service towels
(2) Display the trademark: Stand on the right side of the guest, hold the wine bottle in your right hand, hold the bottom of the bottle lightly with your left hand, and display the trademark toward the guest.
(3) Display the bottle: Open the bottle in front of the guests, hold the bottle with your left hand, hold the wine knife in your right hand to cut off the wrapping paper of the bottle mouth, then twist the bottle cap open, and wipe the bottle mouth with a clean napkin
(4) Pour service: Hold the service towel with your left hand and put it behind your back; hold the lower half of the bottle with your right hand, with the wine label facing the guest; step forward with your right foot between the two chairs, and pour to the right of the guest, starting with the guest of honor , pour clockwise, keeping the bottle mouth 1-2cm away from the buckle; when the cup is nearly 70% full, slow down and stop pouring when it is 80% full; after each cup, turn inward 1/ 4 circles and wipe the mouth of the bottle with a service towel
V dish service
Chinese food service
1. Serving position: Based on the principle of not disturbing the guests, it is strictly prohibited to serve food from between the host and the guest of honor; you can serve food standing on the right side of the deputy host
2. Serving time: Cold dishes should be served as soon as possible. Serve hot dishes when 1/3~1/2 of the cold dishes are left. The dishes should be served in a rhythm, one dish at a time. Small tables are usually served in about 20 minutes; large tables are usually served in about 30 minutes.
3. The order of serving: In principle, it is arranged according to local customs. In some areas, the order of serving is cold dishes first, then hot dishes. Hot dishes are served first with seafood and expensive dishes, then meat, poultry, plastic fish, vegetables, soup, noodles, Rice, snacks, beets, and finally fruit. In some areas, cold dishes are served first, then soup, and finally other hot dishes.
4. Serving tips
(1) Check the table number, product name and portion to avoid serving the wrong dish
(2) Organize the table and leave space. If the table is full, you can change the large plates to small ones, merge them or help distribute them.
(3) Add seasonings first, then serve the dishes with both hands
(4) Submit the name of the dish and give a brief introduction to the special dishes.
(5) When serving food on the large round table, the newly served dishes should be turned on the turntable to the guest of honor.
(6) It is strictly forbidden to stack plates on the dining table. Empty dishes should be removed at any time to keep the table surface beautiful.
(7) Dishes should be served from the right side of the guest of honor and proceed clockwise around the table.
5. Dish-sharing service: For soups, fried rice, fried noodles, plastic chicken, duck, fish and other dishes that are inconvenient for guests to take, use a serving fork or spoon to portion and debone the dishes.
(1) Fish dividing service
① Prepare fish dividing equipment. Before dividing the fish, prepare plates, knives, forks, and a few tools for dividing the fish.
② Display the plastic fish. Holding both sides of the fish plate with both hands, show the guests the shape of the fish to be divided, with the head of the fish facing the owner and the tail of the fish facing you.
③ Deboning the whole fish: Place the fish on the serving table, with the head facing left, the tail facing right, and the belly facing the table. Hold the fork in your left hand to fix the fish head, and use the table knife in your right hand to cut from the fish neck from the middle to the tail. Split the cut fish meat to both sides and separate it from the fish bones. Take out the fish bones and place them in a bone dish without making any noise. After the fish bones are removed, the head and tail are connected and intact. The fish meat is complete and beautiful after the bones are removed.
④ Divide the fish: Put the deboned fish evenly on each plate, and then distribute it to the guests in clockwise direction starting from the guest of honor and from the right side of the guest.
(2) Soup sharing service
① Prepare soup-sharing utensils: soup bowls and spoons
② Display the soup: Place the soup on the turntable and rotate it clockwise to show it to the guests.
③ Divide the soup: Then divide the soup evenly into the soup bowls (if there is soup, divide the soup evenly into each bowl first), distribute the amount evenly, preferably eight minutes full, and make it hot without dripping or dripping. sprinkle. Starting from the guest of honor, they are assigned in clockwise direction.
Western food service
Essentials: Serve starter → soup → side dish → main dish → dessert → fruit
1. French service (Litz service)
①Definition: A thoughtful service method in which two waiters serve a table of guests together. Dishes are mainly served on a trolley, and the waiter delays cooking or cutting and plating in front of the guests. Serve dishes from the right side of the guest with your right hand, and serve butter, bread, and sauce from the left side of the guest. After all the guests at the table have finished, remove the dishes from the right side of the guest with your right hand.
②Characteristics: Pay attention to etiquette, focus on cutting and flame performances in front of guests, attract guests' attention and enhance the atmosphere of the restaurant, considerate service, take care of every guest, slow service pace, need to be equipped with sufficient manpower, high dining costs , space utilization and table turnover rate are low.
2.Russian service
① Definition: A waiter serves a table of guests. Before the dishes are served in the kitchen, the empty plates are served clockwise from the right side of the guests with the right hand: cold plates for cold dishes, and warmed plates for hot dishes; then from the kitchen The lieutenant will carry the large silver plate with the dishes to the guest's dining table, stand on the left side of the guest, use his right hand to divide the dishes counterclockwise from the left side of the guest, and serve drinks and remove the dishes from the guest's right side.
②Features: It pays attention to graceful and elegant style, has high service efficiency and space utilization, saves manpower, and each guest can receive more attentive service. The large use of silver plates can add to the atmosphere of the dining table. Russian service is mainly used for Western banquet services.
3American service (plate service)
① Definition: Food is plated separately in the kitchen according to the number of guests, with one serving per person. The waiter brings it directly to the guests, using his right hand to serve it from the right side of the guest, and remove the plates from the right side.
②Features: convenient service, high efficiency, low tableware cost, less labor, very high space utilization and table turnover rate. Due to lower costs and lower dining fees, American service is the most ideal service method. , but it is anti-performance and cannot enhance the atmosphere.
4. British-style service (family-style service)
① Definition: First place the heated empty plate in front of the host, and then take the large plate with the whole piece of food from the kitchen to the dining table and place it in front of the host. The host will cut the meat himself, put it on the plate and serve it with vegetables. The waiter brings the prepared dishes to each guest in turn, and the seasonings and side dishes are placed on the table for the guests to take by themselves or pass them to each other.
②Characteristics: It has a strong family flavor, many tasks are done by the guests themselves, and the pace is slow. It is not suitable for use in western restaurants in hotels, so it is no longer used in tourist hotels in Europe and the United States.
5. Self-service
① Definition: The pre-prepared food is displayed on the food table. After entering the restaurant and paying a certain meal fee, the guests can choose the dishes that suit their own taste and then take them to the dining table to eat. Focus on customer self-service.
②Features: Guests do not have to wait, the dishes are rich in variety, the seat turnover rate is high, and manpower and expenses are saved. Affordable prices, high efficiency, and less individual attention to guests. Self-service is mostly used in hotel cafes for breakfast and lunch rush hours.
VI other related skills
Take order
1. Order by phone
2. Online ordering
Welcome reception: Walk about 1m ahead and to the left of the guest.
Display the menu: The guest (or restaurant waiter) hands the menu to the guest. After the guest is seated, he opens the first page of the menu and introduces the dishes specially recommended by the chef that day. After the waiter completes the order, the menu is taken back and the guest takes it back and places it on the welcome desk. .
Small towel service
Tea service
1. Tea preparation: black tea, green tea, oolong tea, scented tea
2. Pour tea: First, the guest of honor, elder or lady pours the tea seven to eight full, and then serves other guests in turn, pouring the tea from the right side of the guest. The spout must not be facing the guests.
3. Add water and tea
Passing napkins to the guests: After the guests are seated, the waiter on duty will come forward to pass the napkins to the guests, and pass them to the right side of the guests. If it is inconvenient for the guests, they can also pass them to the left. When operating, pick up the napkin on the guest's right side and open it gently. Pay attention to the right hand in front and the left hand behind. Gently spread the napkin on the guest's lap. If you are operating on the guest's left side, the left hand should be in front and the right hand behind. , to prevent your arm from hitting the guest’s chest. In Chinese restaurants, you can press the corner of the napkin under the bone plate to prevent it from slipping.
Replace tableware
1. Number of replacements: The number of tableware replacements in Chinese a la carte restaurants depends on the situation.
① Shell and bone-in dishes, such as salted duck, prawns and crabs, need to be replaced with clean bone plates after use.
② Dishes with sweet, sour or strong sauces need to be replaced with bone plates
③The soup bowl should be changed once in a while
④Change tableware before serving expensive dishes
⑤If the taste of the dishes is greatly different, the dishes should be replaced.
⑥Change tableware before serving desserts and fruits
2.Replacement method
① Serve on the right side of the guest, with the tray in the left hand, and the right hand first removes the used bone plate, and then presents the clean bone plate
②Start from the guest of honor and proceed clockwise around the stage
③ For some unused bone plates, you can send a clean bone plate first, and then remove the previous one according to the customer’s opinion
④The pallet should be stable and items should be stacked reasonably
⑤Respect guests’ habits
Bill, please
1. Mobile payment
2. Cash payment
3.Credit Card Checkout
4.Check settlement
5. Sign the bill and settle the bill