Food and beverage service workflow requirements:
1. Polite and reasonable behavior.
2. Keep personal cleanliness and pay attention to personal image;
3. Be punctual for work and have a sense of time;
4. Obey the management and absolutely obey the work arrangement of the restaurant management staff.
5, according to the actual business needs to prepare before meals, set the table and other appliances.
6. Do a good job of cleaning tableware, clean the dining room, and always keep the dining room environment and utensils clean and tidy, so that they meet the hygiene standards.
7. Have a deep understanding of the food and drinks in the restaurant, follow the restaurant's business policies and plans, serve customers according to the prescribed standards, and do a good job in service.
8. Entertain new and old customers warmly, meet their reasonable needs and requirements, take the initiative to order food for customers, and deliver the food and drinks they need to customers' tables accurately.
9. After the customer leaves, clean up the tableware used by the customer as soon as possible and rearrange the dining table.
10. If guests have any comments or complaints, they should report to the restaurant management immediately.
1 1, caring for colleagues, ready to help others, with the spirit of cooperation and team spirit, in order to achieve * * *, to maximize their role;
12. Establish good relations with managers, colleagues and guests, and strive to maintain safe, effective and successful service to better maintain the operation of the restaurant.
The waiter's pre-meal preparation:
1. Arrive at work on time, attend the regular meeting before shift, and accept the work arrangement and dining arrangement of the manager on duty.
2. After the employee enters the post, the table should be placed in the direction of hygiene. If they book in advance, they should set the table as required.
3. Clean up the ground sanitation and indoor objects surface and dead corner sanitation. Make the ground free of garbage, oil and water.
Cigarette butts, no mop head. Clean every meal.
4. Check the countertops and tableware for damage, water, oil and stains, and keep the countertops clean and tidy.
5. Disposable articles in restaurants should be properly kept and filed neatly after distribution.
6. Click Set Post to prepare for welcoming guests.
Attendant workflow: 1. Welcome guests:
1. When the greeter takes the customer to this area, the waiter should smile and nod.
2. Pull up the chair and give up your seat, increase or decrease the tableware according to the number of customers, and hand over the menu.
Order:
Open the menu, please read it and introduce our specialties, specialties, new dishes and drinks.
4. When recording the dishes and drinks ordered by customers, write down the date, table number, number of people ordering food and the name of the waiter.
5. After the customer orders, repeat the order to confirm the customer's order, and then signal the customer to serve later. Before leaving, remind customers to pay attention to their belongings to avoid losing them.
2. Place an order:
6. Place an order and check whether the document is consistent with the budget. If there is a problem, solve it quickly.
3. Dining service:
7. Ask for customers' opinions, send the drinks and disposable chopsticks ordered by customers to the dining table, open the bottles and pour them into the cups.
8. Inspect the dining situation of customers in the area under its jurisdiction, replenish customers' needs in time, arrange the dining table, declare the names of dishes when serving, check the dishes, solicit customers' opinions, and remove the empty tableware and utensils on the customers' dining table at any time.
9. When the waiter leaves the work area temporarily, he must greet the waiter in the neighboring area for help. Don't leave your post for a long time, and return to your work area quickly after finishing your work.
10. Check the floor and countertops at any time, clean them in time and keep them clean.
1 1. The customer leaves the seat, pulls out the chair, reminds the customer to take things away, and gives a farewell speech.
4. Close:
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13. Clean the garbage on the table, clean the tables and chairs, set the table in time, and take the customers away from the table.
14. Coordinate customer relations and feed back major problems or complaints to the service foreman. .
Clean the restaurant.
16. Check it carefully.
Workflow of waiters in Chinese restaurants
1 meal preparation
1, arrive at the post on time, attend the pre-shift meeting, and accept the arrangement and arrangement of meals by the foreman and manager.
2. Employees should set a good stage for health positioning after joining the company. If they book in advance, they should set the stage as required.
3, clean up the ground health and indoor items surface and corner health. Do the ground without garbage, oil, water, cigarette butts and mop hairs. Clean every meal.
4. Check the countertops and tableware for damage, water accumulation, oil pollution and stains, and keep the countertops clean and tidy.
5, by the foreman into disposable goods, pay attention to safekeeping after distribution, filing neatly packed.
6. Set up your post and prepare for welcoming guests.
Step 2 welcome guests
7. When the greeter leads the customer to the area, the waiter should smile and nod.
8. Pull up the chair and give up your seat, increase or decrease the tableware according to the number of customers, and hand over the menu to signal customers to make tea and pour water soon, and signal customers to use tea. Ask the customer whether to order (such as ordering, be a good customer consultant, if not, signal the customer to order.
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order
9. Open the menu and invite customers to read it. At the same time, introduce our specialties, specialties, new dishes and drinks (see who ordered them).
10. When recording the dishes and drinks ordered by customers, write down the date, table number, number of diners and the name of the waiter.
1 1. After the customer orders, please sing the menu to Gu to confirm the customer's order, and then signal the customer to serve later.
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Xia Dan
12, place an order at the bar, and check whether the documents are consistent with the pre-binding. If there is a problem, solve it quickly.
5 in-meal service
13. Send the drinks and disposable chopsticks ordered by customers to the dining table quickly and in time, ask for customers' opinions, and open a bottle and pour it into a cup.
14. Check the customers' dining situation in the area under its jurisdiction, supplement the customers' demands in time, arrange the dining table, declare the names of dishes when serving, check the list of dishes, solicit customers' opinions, and remove the empty tableware and utensils on the customers' dining table at any time. After the dishes are served, customers should be informed:? Everything you ordered is here. Do you need anything else?
15, in-meal promotion, frequent pouring of drinks, table patrol. If you find that the customer is running out of drinks or dishes, you should ask the customer whether to add more.
16. When the waiter leaves the work area temporarily, he must greet the waiter in the neighboring area for help. Don't leave your post for a long time, and return to your work area quickly after finishing your work.
17, check the ground and countertops at any time, clean them in time and keep them clean.
6 checkout
18. When the customer signals to check out, the waiter should check out at the bar in time. If the customer pays the bill in person at the bar, the waiter should follow, and the checklist should be accurate.
19. Ask the payer, quote the consumption amount, and hand over the bill with both hands for the customer to have a look. If the customer finds any questions when reading the bill, the service personnel should immediately verify and patiently explain.
20. After receiving the customer's payment, take it with both hands, count the amount received (you are charged XXX yuan, please wait a moment or your payment is just right), go to the bar to give change, sign your name, return to the dining table, and hand the change to the customer with both hands (you are charged XXX yuan, please count and keep it, thank you! ), if the customer needs an invoice, please contact the company. If the invoice of our store is finished or the customer can't be invoiced due to machine failure, you should patiently explain it to the customer and issue other certificates to signal the customer to open it together at the next meal.
2 1. The customer leaves the chair, reminds the customer to take things away, and gives a farewell speech.
7 close the station
22. Tableware should be packed in different grades, and large tableware should not be stacked with small tableware. Office supplies at the front desk should be separated from the kitchen, and tableware should be sent to the dishwashing room and the cup washing room respectively with the designated table collecting tools.