(1) Understand the situation of the banquet

1. Basic information of the banquet

(1) The time and place of the banquet.

(2) The number of people and tables at the banquet, the identities and names of the guests and hosts, etc.

(3) Banquet hall layout requirements.

(4) Banquet standards and payment methods.

(5) Dishes and drinks.

(6) Division of labor among service personnel.

(7) Special requirements and taboos of guests.

(8) Other requirements of the banquet organizer, etc.

2. Menu situation

(1) Names of dishes and order of serving.

(2) The raw material composition and preparation method of the dishes.

(3) The ingredients and serving methods of the dishes.

(4) The taste characteristics and allusions and legends of the dishes, etc.

3. Service requirements

(1) Table setting and table layout requirements.

(2) Welcome service requirements.

(3) Beverage service requirements.

(4) Dishes service requirements.

(5) Requirements for replacing tableware.

(6) Checkout and send-off requirements.

(7) Main table service requirements, etc.

(2) Banquet hall layout

1. Lounge layout

2. Banquet hall layout

(1) According to Depending on the purpose and nature of the banquet and the requirements of the organizer, hang a monogram above the hall, such as "Celebrate the establishment of XX company", "Welcome the XX delegation", etc.

(2) Place bonsai flowers and plants around the banquet hall to highlight or enhance the grand and warm atmosphere of the banquet.

(3) If it is a state banquet, the national flags of both countries should be flown.

(4) If it is a general wedding banquet or birthday banquet, hang the word "hi" or "longevity" in a prominent position in the banquet hall (usually on the wall behind the main table), or you can Hang up couplets, etc. according to customer requirements.

(5) If requested by the organizer, a speech table should be set up on the right back side of the main table, with a tablecloth on the tabletop and a table skirt on the side of the table. The tabletop should be decorated with bonsai and flowers, and two microphones should be placed on it for the convenience of the guests and hosts. Speech.

(6) The temperature and humidity of the banquet hall should be controlled within the specified range. Special attention should be paid to large banquets to prevent the room temperature from suddenly rising due to large numbers of people and hot dishes.

(7) If there is a band accompaniment or artistic performance arranged during the banquet, the stage should be used if there is a stage. If there is no stage, the venue should be designed to be occupied by the band or performance.

(3) Table shape design

The banquet table shape design should be flexibly based on the number of banquet tables, the area and shape of the banquet hall, and the requirements of the organizer, but the following principles should be followed.

1. Highlight the main table

2. Uniform specifications

3. Reasonable layout

(4) Seat arrangement

Seating arrangement refers to arranging the seats of each guest according to the identity and status of the guest and host. When making seat arrangements, you must contact the banquet organizer to understand their requirements and follow the principle of "high near and low far". The high and low in high, near, low and far refers to the identity and status of the guest, while near and far refers to the distance between the guest and the main and deputy hosts (or main table).

(5) Preparation of items

1. Porcelain

2. Glasses

3. Metal tableware

4. Cotton fabrics

5. Utensils

6. Others

(6) Setting up the table

Set up the table according to the standard requirements.

(7) Preparing alcoholic beverages

Alcoholic beverages required for the banquet must be taken out from the warehouse in advance, and the bottles (cans) or outer packaging must be cleaned. Drinks should be chilled beforehand. About half an hour before the banquet, the receptionist should clean the bottles (cans), place the drinks neatly on the workbench, and prepare bottle-opening utensils next to them. In addition, cigarettes and tea should also be prepared. At the same time, you should also prepare juices, sauces and other condiments required for the banquet (banquet table.

(8) Place cold dishes

(1) Reasonable combination of meat and vegetables.

(2) The color distribution is beautiful.

(3) The knife edge is consistent.

(4) The distance between the plates is even.

(5) The best cold dishes are placed in front of the main table.

(6) When there is a multi-table banquet, the cold dishes on each table should be placed uniformly.

(7) Cold dishes should be placed on trays and cannot be taken directly with hands, and care should be taken not to damage the artistic shape of the cold dishes.

(8) If a turntable is used for a banquet, cold dishes should be placed on the turntable.

(9) If the cold dishes at the banquet are divided into separate dishes, the cold dishes should be placed directly on the decorative plates of each place, but the orientation should be paid attention to.

(9) Pre-banquet inspection

1. Inspection of desktop tableware

2. Hygiene inspection

3. Equipment inspection< /p>

4. Security inspection (1) Welcome service

1. Warm welcome

2. Pick up and hang up clothes

3. Lounge service

4. Pull out the chair and give up your seat

(2) Pre-dinner service

1. Lay out napkins

2. Remove chopsticks Set

3. Remove flower arrangements and table number plates

(3) Wine serving service

(1) Large and medium-sized banquets should be served about ten minutes before the banquet It is best to prepare wine, usually by filling the wine glass and white wine glass until it is eighty full. For small banquets, the dishes can be poured after the banquet begins.

(2) When pouring wine, pour wine or rice wine first, then hard liquor, and finally beer and soft drinks.

(3) The order of serving wine is clockwise starting from the guest of honor.

(4) When pouring wine, it should be done from the right side of the guest. The standing posture and bottle holding method are the same as those for Chinese individual customers.

(5) A tray should be used when serving wine. The drinks for the banquet should be placed neatly on the tray with the label facing the outside. First, ask the guests to choose the type of drink, then move the tray to the back of the chair and keep it. Hold the guest's chosen drink and pour it. The general practice is that wine, rice wine and liquor can be filled in bottles, while beer and soft drinks need to be filled in trays.

(6) If a guest does not drink a certain drink, the corresponding wine glass should be removed in time.

(7) If the guest needs to use ice, the ice cubes and ice tongs should be provided to the guest in time.

(8) When the host goes to each table to propose a toast, the person on duty at the main table should entrust the attendant with drinks so that the wine can be poured in time.

(4) Food serving service

Serve food in strict accordance with the requirements.

(5) Dish-sharing service

At banquets where the dining standards are high or the guests have high status, each dish must be distributed to the guests. Generally, dishes are divided according to the situation at banquets.

(6) Service between meals

1. Replacement of dishes

2. Towel service

3. Drink service

4. Desktop tidying

5. Wash basin service

6. Ashtray replacement

(7) Checkout service

2. Checkout service

(8) Send-off service

1. Pull up a chair to see guests off

(9) Finish the work

1. Inspection

2. Close the station

3. Cleaning up the banquet hall

(10) Precautions

(1) During the banquet service, if a guest or host delivers a speech, the receptionist should suspend the operation and stand still and wait.

(2) During the meal, if a guest gets up to leave the table, you should take the initiative to pull up the chair, fold the guest's napkin and place it next to the dining table.

(3) When serving banquets, you should pay attention to the "three lightnesses", that is, speak softly, walk softly, and operate lightly to ensure that the banquet proceeds in an orderly manner.

(4) Waiters in various positions should work together and cooperate with each other to ensure the smooth progress of the banquet.

(5) During the banquet, if a guest accidentally drops the tableware on the ground, the receptionist should promptly deliver clean tableware and then clean up the dropped tableware.

(6) After the banquet, guests should be consulted for their opinions and suggestions on the banquet in a timely manner, summarize the banquet service situation, propose aspects that have been done better, identify areas that are not perfect, and report to superiors . (1) Preparation before the banquet

1. Understand the banquet situation

Before the banquet, waiters at each position should have a detailed understanding of the number of people at the banquet, standards, table shape design, identity of guests and hosts, host organization or individual, payment method, special requirements, menu content and service requirements, etc., specific The content is roughly the same as Chinese banquet service.

2． Banquet hall layout

(1) Lounge layout

(2) Banquet hall layout

3. Table shape design

(1) "One" shaped long table

(2) "U" shaped table

(3) "E" shaped table

(4) Square table

4. Seat arrangement

The seat arrangement for Western-style banquets should also follow the principle of "high near and low far". Most hosts sit in the center of the dining table, and the guest of honor is on the right side of the host. They sit facing other guests. The closer other guests are to the host, the higher their status.

5. Preparing food and wine utensils

(1) Stainless steel

(2) Porcelain

(3) Cups

(4) Cotton fabrics

(5) Utensils

6. Set up the table

Set up the table according to company standards.

7. Preparing alcoholic beverages

Generally, a bar (either fixed or temporary) should be set up on the side of the lounge or banquet hall. The bar is equipped with all kinds of alcoholic beverages and bartending equipment required for this banquet, and is cooled in advance according to the supply temperature of the drinks. Wine baskets, ice buckets, corkscrews, corkscrews and other equipment are also prepared. There should be a bartender on duty at the bar to prepare cocktails for guests.

8. Bread and butter service

Five minutes into the banquet, place bread and butter on guests' bread plates and butter dishes. The type and quantity of bread and butter should be consistent for all guests. At the same time, pour ice water or mineral water for the guests. For single tables or small banquets, this service can be performed after guests are seated.

9． Pre-banquet inspection

The content and method of pre-banquet inspection are the same as those for Chinese banquets.

(2) Western banquet service rules

1. Welcome service

2. Lounge cocktail service

3. Pull up the chair and give up your seat

4. Upper basin

5. Serve the soup

6. Serve fish dishes (side dishes)

7. Serve meat dishes (main dishes)

(1) Remove the decorative plate from the guest's right side and place the dinner plate on it.

(2) The waiter holds the dish and distributes the main dishes and vegetables to the guests from the left side. The main part of the dish should be close to the guests.

(3) Another waiter then distributes sauce to the guest from the left side of the guest.

(4) If salad is served, it should also be served to the guests from the left.

8. Serve dessert

9. Serve fruits

10. Beverage service

11. Drop-off service

12. End of work

(3) Precautions

(1) During the service process, the service principle of putting guests first, hosts first, and ladies first should be followed.

(2) Before serving each dish, the tableware of the previous dish should be removed, and the corresponding drinks should be poured before serving.

(3) If the tableware on the dining table has been used up, corresponding tableware should be placed first before serving food.

(4) When removing tableware, move gently and steadily. Western food is usually removed from the plate with bare hands, so you should not take too much at one time to avoid accidentally breaking it.

(5) Dishes and dishes should be removed and served in the same manner throughout the banquet hall. If there are multiple tables, the main table shall prevail. Other precautions are basically the same as for Chinese banquet service. (1) Work arrangements and personnel division of labor

After receiving the banquet task notice, the management personnel should clarify various work tasks according to the scale and requirements of the banquet, and then assign work tasks to the service personnel participating in the banquet service and clarify the division of labor , the responsibility lies with people.

(2) Organization and inspection of preparation work

The preparation work includes the layout requirements of the banquet hall, the style of the dining table, the use of wine utensils, the preparation of drinks, and setting up the table standards, requirements for the placement of cold dishes, etc. Managers should consider all preparation work carefully, urge service personnel to complete it, and conduct detailed inspections to ensure nothing goes wrong.

(3) Communication and coordination with the kitchen

The banquet management personnel must communicate with the kitchen in advance, such as the characteristics of cold dishes, the order of serving hot dishes, and the tableware used , condiments for dishes, etc. During the banquet, the management staff must coordinate with the kitchen in a timely manner according to the banquet progress and control the speed of dish delivery.

(4) Control of the banquet process

1. Control the entire banquet time according to the requirements of the banquet organizer.

2． Control the speed of serving dishes according to the eating speed of guests. Generally speaking, the interval between each hot dish is about 10 minutes.

3. Strengthen inspections, control service quality at any time, and ensure banquet service specifications.

4. Solve problems that arise during the banquet in a timely manner.

5. Supervise all Hong Kong dollars to complete the finishing work of the banquet.

(5) Summary and improvement after the banquet

1. After each banquet, the successful experience of the banquet should be summarized and then promoted.

2． While summing up the experience, find out the shortcomings of this banquet, analyze the causes of the problems, and propose solutions for improvement at the next banquet.