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1、CR-0003Page 1 of 5 S T A N D A R DO P E R A T I N G P R O C E D U R ETASK: HOW TO PRESENT THE MENU 任务：如何展示菜单 TASK NUMBER: 编号：CR-0003 DEPARTMENT: 部门：F present the opened menu (first page) in front of the guest and say: “This is the menu, please” 1. Why should you open the menu for the guest? 为什么要帮客人打
2、开菜单。CR-0003Page 3 of 5 (use your right hand). 站在客人的右侧，打开菜单第一页双 手递到客人面前说：“这是您的菜 单，请（使用你的右手）” If there are ladies in the group, serve the elderly lady first, gentleman next, host last. 如果客人中间有女士，先服务年龄大 的女士，然后男士，最后主人。4) Explain which dishes are not available for that day 解释今天无法提供的菜式Apologize and explai
3、n to the guests which dishes are not available. 向客人致歉并解释哪些菜式无法提供Say: ”I am terrible sorry but the XXX is not available today, instead I would recommend, XXX 说，“非常抱歉XXX 菜式今天无法 提供，我可以向您推荐XXX 代替 吗”(You can start here to explain todays specials, without asking if they would mind see next step) （你可以在此时推荐
4、今天的特别介绍 而无须问他们是否介意-看下个步 骤）1. Why should you explain the not available items first before explaining the specials? 为什么我们要在推荐特别介 绍之前解释无法提供的菜 式？5) Introduce todays specials 介绍今日特色菜Ask the guest if they mind you explaining the special to them. 1. Why should you ask “permission” first to explain the CR-0
5、003Page 4 of 5 询问客人是否介意介绍特色菜品 Say: ” Would you mind me explaining you today s specials?” 说：“我可以给您介绍一下今天的特 色菜吗？” Standing straight at the table rotating your eye contact with the guest around the table and summarize the special with a clear voice in details. 站在桌前环视客人注意目光接触，用 清楚的声音解释今日特色 Follow the me
6、al order: Starts with entrees, soup, fish and meats. (If special are applicable). Leave the desserts for after dinner. 根据点菜的顺序是先是头盘、汤、 鱼、肉（如果特殊菜品被提供）甜品 留到用餐后specials? 为什么应向客人介绍特色菜品之 前征得客人“同意”？ 2. Why should you keep eye contact with all guests? 为什么要保持目光与所有的客人 接触 3. Why should you follow the meal ord
7、er? 为什么要根据菜单的顺序点菜Now ask the trainee to practice the task from start to end to test competency. 现在要求培训生练习所有培训内容以测试培训的效果Summary questions: 问题总结 1. Why should the menu always be neat & clean? 为什么菜单要保持整洁和干净？ 2. Why should you introduce yourself? 为什么要自我介绍？ 3. Why should you open the menu for the guest?
8、CR-0003Page 5 of 5 为什么要为客人打开菜单？ 4. Why should you explain the not available items first before explaining the specials? 为什么要在推荐菜式前解释沽清菜品？ 5. Why should you ask “permission” first to explain the specials? 为什么在推荐特别介绍前要征得客人允许？ 6. Why should you keep eye contact with all guests? 为什么要同所有的的客人都有目光接触？ 7. Why should you follow the meal order? 为什么要根据菜单的顺序点菜？PHOTO INDEX #01
