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1、西餐服务员服务规范（Service specification for western waiter）Working process of western restaurant serverWestern restaurant executive responsibilityTo be the assistant of western food manager, the tasks assigned by superiors should be completed on a regular basis.To play a role model, to be strict with myself
2、, to supervise and train subordinates strictly, to carry out the rules and regulations, service regulations and operating rules. Ensure the quality and quality of the services.To organize restaurant staff to conduct business training, improve service skills and business level, familiarize with dishe
3、s and wine CARDS, memorize daily supply of varieties, and understand the reception of VIP guests on the day.The staff discipline, service attitude, understand the employees thought emotion, the operation technique and the thought style.After the class meeting, implement daily work plan and keep the
4、restaurant clean and tidy.Before the meal, check the table and table chairs, and check the table.Check the electric control, air conditioner and sound condition of the dining room, and do the work of safety and power saving.Responsible for the storage and management of floor dishes, sauces and suppl
5、ies, collect and feedback various quality information daily.Western food service process:1. Accept the guests reservationPreparation before business3. Guide guests and arrange seatsIv. Delivery menu5. Spread the clothSupply ice water7. Receive and serve drinks before and after mealsTake your orderAc
6、cept orders for wineTen, open wineServing alcohol12. Take vegetablesServing dishes14. Service during dinnerClear the tableSnacks, drinks or wine after meals17. Guests will be served and delivered before departureGuest check out19. Rearranging, setting table and tableware20. Post-business consolidati
7、onWestern food service process classification: western food complex1. Welcome guests: l restaurant phone reservation:A) the telephone cant go louder than threeA: Good Evening, This is the XXX, May I help you?C) if there is no reaction, say hello in Chinese: hello, may I help you?D) in accepting the
8、reservation, we must register the guests name, number of people, the time of the meal, the room number, etc., and the special request for the guest to come to the restaurant.Greet the person with a smile on his face, and say hello:Good evening Welcome to the XXX, Have you made reservation? Good even
9、ing. Do you have a reservationSeat? A) if the guest has reserved seats, the welcome guest should be enthusiastic.B) if the guest does not have a reservation, the usher should politely lead the guest to the proper table.2. Location:A) after inquiring about the guests, politely take the guests to the
10、table where the guests are satisfied. How many person in your party? pleaseHow many seats do you have? This way please, please come This way. How about this table? how about this one?B) should walk in front of the guest about 1 meter in front of the guest, and turn back from time to time to grasp th
11、e distance between the guests and their own. Dont just walk in front of yourselfPull the guest in the back.C) before leaving, say to the guest: enjoy. Enjoy your lunch (dinner), both please!3. Seat: when the hostess takes the guests to the dining table, the waiter should take the initiative to assis
12、t the guest in the chair.A) stand in the back of the chair, hold the back of the chair with both hands, step back half a step, and pull the chair half a step. B) make a please with your right handGesture, signal the guest to sit.C) when the guest is about to sit down, put your hands on the back of t
13、he chair, hold the back of the chair with your right knee, and pull the chair and chair with a quick, sharp and forceful chairDo not push too hard to avoid hitting the guests.4. MATSA) after the first lady, the first order of the guest is followed by the order of the master.B) take the napkin apart
14、from the right hand of the guest,Lift the corner of the napkin in your left hand and make the back of the napkin head towards you.C) pinch the other corner of the napkin with your right thumb and forefinger.D) use a backhand spreading method, i.e. the right hand is in front, the left hand is behind,
15、 and the napkin is briskly spread to avoid the right hand collision to the guests body.5. Light candles (dinner) :A) the waiter stepped back half a step, lit the fire, and immediately put out the fire immediately after burning the candle on the dining table.B) notice that the fire cannot touch the guests.6. Promote pre-order drinks: beverage or hall foreman to promote drinks to guests.7. Pre-order drink service: the bartender drinks before the guest on the right side of the table and drinks the name of the
