Food and beverage knowledge training content 1. Attendant training materials
1. On-the-job training content of bar waiters. Although both bar waiters and restaurant waiters are catering services, their work contents are different, and they usually train the following contents.
(1) Keep the surroundings of the bar clean and the utensils in the bar clean. (2) Collect goods on time every day and store them properly in time.
(3) Prepare enough utensils to supply fresh fruits, drinks, cigarettes, etc. Before opening every day, arrange a good wine waterwheel and a wine table. (4) Familiar with making general fruit bowls and preparing general drinks; Familiar with the use of all electrical appliances; Familiar with the names, prices, producing areas, drinking methods and general storage knowledge of all kinds of drinks.
(5) Show and introduce wine list to guests, order wine, provide wine service and recommend cigars to guests; Provide guests with flavored coffee and cocktails. (6) Do a good job of cleaning up after the market closes every day, make a good sales report, and hand over after work.
(7) Diligent and honest, quick and accurate, skilled in work, obedient to the boss, study hard and constantly enrich yourself to become an excellent bartender. 2. On-the-job training content of foreman There is a difference between the training of bar foreman and the training of restaurant receptionist. On-the-job training requirements of bar foreman are more stringent, which usually involves the following contents: (1) Effectively supervise the waiters of this team to complete various catering services with high quality and efficiency.
(2) Be responsible for the attendance and performance appraisal of employees in this class, and have the right to praise, criticize, reward and punish according to employees' performance. (3) According to the daily work and reception tasks, lead the staff to make preparations and check whether the staff's instrument, table setting and hygiene meet the standards; Whether the tableware cloth list is sufficient.
(4) Understand the dishes recommended by the chef and the dishes served in the kitchen that day, and coordinate with the food delivery department. (5) During business hours, lead the team staff to provide high-quality and efficient services to the guests, and ensure that the team service personnel provide services to the guests in accordance with service processes and standards.
(6) Fully grasp the dining situation of the guests in this service area, solve the problems of the guests in time, and properly handle the complaints of the guests. (7) Know the names and special requirements of the guests and establish a good relationship with them.
(8) When subordinates make mistakes in their work, they can be properly supervised, but remember not to blame in front of guests or all employees, because this will not only affect guests, but also hurt employees' faces, so they should be prompted in a low voice or transferred to offices and other places. (9) After the guests have finished eating, they should urge them to stay at the service desk or personally summarize the menu, wine list and dessert list for the guests to check out, so as to prevent them from taking off the list and missing the list.
(10) After the restaurant is closed, do a good job in the hygiene of the restaurant, restore the restaurant to a good state, and do a good job in the handover with the next shift, and use the handover book well every once in a while. (1 1) Do a good job log of the work on duty, that is, the guest's reflection, the problems during the meal, the important banquet and the guest's dining situation, the guest's complaints, etc., so as to report to the foreman director or manager.
(12) It is our duty to improve team quality and train employees.
I need a practical food and beverage training material, thank you.
Hello, landlord! What kind of catering training materials do you want? Books, CDs, courses?
If you are giving lectures to catering staff, I suggest you start with the most basic etiquette. Because every waiter in the restaurant is a living signboard of the restaurant, their every move represents the whole restaurant. Thus affecting whether customers who come to eat are willing to come. For example, "Wang Bo, the Perfect Service of Service Etiquette and Catering" mentioned that 80% of customer loyalty can not be achieved by general service satisfaction, but is a service that exceeds customers' expectations. These services that exceed customers' expectations are to make customers feel surprised, happy, moved and unforgettable in the process of enjoying the service. Therefore, it is necessary to train service personnel.
3. Training of restaurant waiters
Job responsibilities of waiters 1. Clean up gfd, put on light makeup, arrive on time, don't be late, leave early, absolutely obey the leadership and command of the restaurant foreman, and complete the task seriously and quickly.
2. Know the number and time of dining before going to work, know whether the guests have other special requirements, and provide personalized service. 3. Before the formal dinner, according to the arrangement of the foreman, carefully clean the tables, chairs and dining room, lay the dining room, and prepare all kinds of supplies to ensure normal business use.
Stand at the appointed time, with a natural smile on your face, and greet the guests with a full mental outlook. 5. Arrange guests to be seated in time after arrival, increase or decrease seats according to the number of people, take the initiative to pull chairs (put clothes first), and introduce the characteristics and business nature of our store.
6. When serving the restaurant, please say thank you at the beginning, use polite expressions and smiles at any time, ask for tea, pour tea and send towels for the guests in time, introduce the ordering method, consult the guests' drinks and quote the price. 7. When the food is served, communicate with the guests more, answer any questions, answer the guests politely if you don't know, ask first and then answer when necessary, and avoid arrogance, impatience and irritability.
8. Pay attention to all the conditions of guests and restaurants at any time when dining, so as to achieve better cooperative service and satisfy guests with convenient and high-quality service. 9. Be sure to use a tray when operating to avoid spilling tea and vegetable juice. The service meal should have a sound and arrive first to avoid conflicts with the guests. If you make a mistake at work, you should apologize to the guests immediately.
10. Deal with the problems in the work in time, and report to the superior if you can't solve them yourself. 1 1. If the guests take food directly by hand, they should wash the cups in advance to ensure that the water temperature is about 20 to 30 degrees, and the bone dish garbage should not exceed one third. If there are two or more cigarette butts in the ashtray, they should be replaced immediately.
Be sure to wear three incense towels when eating, and the incense towels must be clean and tidy. 12. Guests should pour wine and tea for the guests in time when dining, and clean the countertop in time to ensure that the countertop is clean and tidy.
13. If the guest's food is not served for a long time, take the initiative to urge the guest. If the food has been served, ask the guests if they want to add it. Dishes or staple foods should be actively promoted and introduced, and guests should pay the bill in time, but don't rush the guests to pay the bill. When you check out the bill yourself, you should check the bill first to avoid mistakes in the documents.
14. Enjoy the same perfect service after meals and replenish the last polite dish and towel in time. 15. Empty soup bowls or other items not used for dining should be taken away in time to ensure the cleanliness of the countertop, and the banquet hall should take the initiative to send fruit bowls to the guests.
16. When checking out, the guest should count the money in person and tell the guest. If the bill is confirmed, guests can sign their thanks. If the guest has a tendency to leave, he should take the initiative to pull the chair for the guest in time and ask if it is necessary to pack. 17. Strengthen the implementation of the awareness of sending Fujian. After leaving the hotel, guests should quickly return to their jobs and inform the kitchen department whether they can stand in the stands before closing the table. They should handle it carefully when closing the table.
18. When closing the stage, the stage should be closed according to the closing procedure. It is necessary to clean up the sanitation of your own area in time or set up a stage in time to welcome guests in time. 19. Before coming off work, check whether the lights, doors and windows in the work area are closed and whether the power supply is cut off to ensure safety, and ask the leaders for instructions before coming off work.
20. When it is full, no one can stare at the empty post, and it is forbidden for guests to shout or pour themselves. No matter when you are busy, you should receive the next batch of guests with a normal attitude according to the standard quality.
2 1. Employees should establish good relations with colleagues, help each other regardless of personal gains and losses, and abide by all the rules and regulations of our store. 22. Actively participate in training, constantly improve service skills, form a good atmosphere of learning, helping and catching up with others in terms of professional quality and ability, and be familiar with the situation of other departments in order to answer customers.
Job responsibilities of restaurant waiter foreman 1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team. 2. Set an example, have a strong sense of responsibility and dare to manage.
3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant. 4, reasonable command and arrangement of manpower, manage the shift of class personnel.
5, check the attendance of the class staff, the preparatory work is qualified and ready, and the waiter's work, discipline and other aspects of inspection and registration, and timely report to the supervisor. 6. Handle service problems and guest complaints, and report to the restaurant supervisor.
7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills. 8, do a good job in the custody of items on duty and restaurant hygiene.
9. Keep an eye on the guests' movements at any time, and supervise the employees to be positive, enthusiastic and polite. 10, requiring waiters to be familiar with the characteristics of dishes and be good at selling dishes and drinks.
1 1. Complete the task temporarily assigned by the restaurant supervisor. 12, responsible for keeping a work diary and completing the handover procedures.
4. What needs training in the catering industry?
Generally speaking, there are many contents.
But there are still some important points to make. For example, if you want to do a good job in an enterprise, you need a series of professional and systematic corporate culture summaries.
With corporate culture, it is convincing and authoritative. At the same time, as an excellent leader, if you want to have a qualified and dynamic team, what you need to do is to start with the corporate culture and communicate with subordinates and partners as much as possible.
Do it and understand their needs and desires. After these are perfected, it will involve specific work content. This can be imitated by searching online and learning good successful cases of other catering industries, and finally it will be innovative and have its own signboard.
Finally, from culture to work content, from leadership to employee management, the word "system" is inseparable. When you achieve the perfect combination of these, that's when you train well.
5. The comprehensive training program for Chinese food staff is
Analysis on the training of new employees in catering enterprises The catering industry is a labor-intensive service industry with fast employee turnover and high turnover rate. According to statistics, the turnover rate of employees is generally between 30% and 40%. In addition, due to the location, time and other factors, there are many experienced hotel employees, but few highly educated and professional trainees. Take Peony Restaurant as an example: the education level above junior high school is 75%, and the education level of senior high school and technical secondary school is 65438+.
All these have brought great difficulties to the training of enterprises. At the same time, the competition in the catering industry is becoming increasingly fierce, and the operating profit space is getting smaller and smaller.
These external environmental factors lead some managers of catering enterprises to reduce labor costs as a management strategy, which has largely become a bottleneck restricting the sustainable development of catering industry. Although the importance of human resources training is gradually increasing.
However, due to some problems in understanding and system, the training of many catering enterprises has not achieved the expected results. 1. The deviation of managers' understanding of training.
In the catering industry, because the training results are often difficult to translate into quantitative benefits immediately, some managers think that spending money is ineffective and thankless. Due to the shortage of training funds, many catering enterprises only maintain minimal training, and when the benefits decline, they only do little or no training, or only do some routine departmental business training, lacking improved, continuous and systematic training. Many managers believe that instead of spending money and time on online training of human resources, it is better to invest in business management projects that are expected to significantly improve performance.
Under the restriction of this training idea, there are few trainings that can continuously improve employees' competence, and the development process of these enterprises will inevitably be hindered by the bottleneck of human resources and the fault of talent reserve. 2. The training goal is not comprehensive, and the training plan is out of touch with the career plan.
Career planning is an important symbol of humanization of human resource management, and human resource training is the main basis of career planning. However, the training plans of most catering enterprises only take into account those grass-roots employees with low academic qualifications and business backbones with emphasis on practice, and do not make necessary and reasonable arrangements for the training of middle and senior managers.
The motivation for adopting this method is mainly based on the concept that middle and senior managers are the pillars of enterprises, and they neither need nor have time to receive training. In fact, the career planning of middle and senior managers in catering enterprises is more prominent. They need to update their ideas, supplement their knowledge, enhance their abilities and increase their talents through training, so they should be provided with opportunities to receive high-level, high-level and high value-added training.
3. The training plan is inconsistent with the job requirements. The formulation of expected training objectives is blind, and the curriculum implementation and training effect is not good. Many employees in catering enterprises complain that there is a lot of training, but it seems that there is no actual effect, which has a lot to do with this. For example, teachers from several famous universities are invited to give lectures to employees, but the effect is not good, because the content taught by teachers focuses on improving theoretical knowledge and understanding, which is more suitable for management to improve training, but it seems a bit high and low for students who participate in training.
In fact, this situation is widespread. Training decisions made without careful analysis may be made in.
6. Training content of food delivery staff
At least 0.27 yuan to open a library member, check the full content > etiquette that restaurant waiters must abide by 1. The dining room is a place for guests to eat. Restaurant waiters should not only master business skills, but also observe all kinds of etiquette in service, so that guests can not only have enough to eat, but also have fun.
(1) Welcome guests with a smiling face, and greet them naturally and generously: "Hello! Welcome to visit! How many people are there? " If men and women come together, they should greet the female guests first and then the male guests. Guests, regardless of age, disability, should take the initiative to take care of them.
(2) According to the different situations of the guests, introduce and sit down. If important guests come, lead them to the best seats in the restaurant; When dining, couples should be led to a quiet corner; The whole family, relatives and friends should be led to the middle of the restaurant for dinner; For old, young and disabled guests, they should be arranged in convenient places.
The seating arrangement should meet the requirements of the guests as much as possible. If the seat has been occupied by the first guest, the waiter should explain and apologize, seek understanding and recommend other seats that satisfy the guest. (3) When the guests approach the dining table, the waiter should open the chair with both hands and greet the guests to sit down in the order of female guests first, male guests first and general guests first; When the guest kneels, gently push on the seat to make the guest sit still.
(4) Serve tea to the guests, and don't touch the cup mouth with your hands. Submit the menu in time and with respect, and don't throw it on the table at will.
Customers should wait patiently when ordering, don't rush, and let them have time to think about it. When ordering, take a pen and paper to record at any time.
If the guest hesitates, the waiter should be a good adviser and introduce the varieties and characteristics of the dishes enthusiastically. Pay attention to language art, be polite and euphemistic, and don't recommend it reluctantly or stiffly, so as not to cause the guests' disgust.
If the food ordered by the guest is out of stock, it should be shown.
7. How to fill in the food safety knowledge training record sample?
I. Outline 1. Common pollution in food and its prevention.
2. Supervision and management of catering services (basic requirements). 3. Processing operation procedures.
4. Food safety accident handling/process monitoring requirements. Training content: 1. Food practitioners must have a preventive physical examination every year.
2. Food practitioners must first obtain health certificates and pass training before they can take up their posts. 3. The "five diseases" of health examination include viral hepatitis, dysentery, typhoid fever, active tuberculosis, suppurative or exudative dermatosis.
4. In order to prevent food contamination and ensure food safety and hygiene, food practitioners should form the good habit of washing their hands frequently, and they can only take up their posts after leaving their posts in the middle of work, and then return to their posts after rest, and they must adhere to the principle of washing their hands before work. 5. Food employees should develop good personal hygiene habits and adhere to the "four diligence", that is, wash their hands and cut their nails frequently; Take a bath and have a haircut; Wash clothes and bedding frequently; Change your work clothes frequently.
6. When food practitioners have unexplained diarrhea, fever, cough and skin wound infection, they must go to the hospital immediately and go to work after recovery. They can't see a doctor while working. 7. The work clothes of food employees must be cleaned regularly, and they are not allowed to wear work clothes in and out of non-workplace places.
8. Food employees must insist on washing hands and disinfection before starting work. Hygiene of food packaging and containers 1. Food containers should be made of materials permitted by the state and conform to relevant national standards, which are non-toxic and harmless.
2. Canned food must be tightly sealed, and the tank should be clean, free of rust, damage and grease. 3. The food packaging label must be clear and legible, and it must be labeled in Chinese. The contents of the label include product name, origin, factory name, production date, production batch number or code, specifications, formula or main components, shelf life, etc.
4. The product specifications of packaged foods and food additives shall not contain exaggerated or false propaganda contents. Hygiene of food storage 1. There are two main ways to store food, normal temperature storage and low temperature storage.
2. Stored food should be dust-proof, fly-proof, rat-proof and moisture-proof. 3. The height of the rat-proof iron sheet placed on the door of the food warehouse should be at least 60 cm.
4. Food storage warehouses should be managed by special personnel, and a food warehousing registration system should be established, which should be classified and stored according to warehousing time, first in first out. 5. The stored food should be away from the wall and the ground, and the distance from the wall should be greater than 10 cm.
6. The optimum temperature for preserving fresh fruits and vegetables is 2-8 degrees Celsius. 7. If the storage time of food from cooking to eating needs more than 2 hours, it should be stored at a temperature higher than 60 degrees Celsius or lower than 8 degrees Celsius. Food stored at a temperature below 60 degrees Celsius and above 8 degrees Celsius for more than 2 hours needs to be fully heated again before it can be eaten. Before heating, it is necessary to ensure that the food has not gone bad.
8. Cold meat or frozen meat should be stored in the cold storage at MINUS 20 degrees. Fresh milk, yogurt and cream should be kept in a cold storage at 2-8 degrees.
9. The food storage warehouse should have mechanical ventilation facilities, and the main and non-staple food warehouses should be stored separately from the ground. All kinds of food should be classified and stored in different areas. Can not be stored in the same inventory as cleaning and insecticidal items.
10. The freezer can't hold food, and there should be gaps between foods. The remaining cooked food must be thoroughly heated before it can be eaten again. The freezer can't keep food for a long time, and the food in the freezer can't be thawed and frozen repeatedly. 1 1. When storing food, keep the temperature above 60 degrees if it is hot in time, and keep it below 8 degrees if it is refrigerated in time.
Four. Hygiene of food procurement, processing and sales 1. When purchasing all kinds of food and food raw materials, the purchaser must ask the supplier for the inspection certificate or inspection report of the same batch of products. 2. According to national regulations, it is forbidden to sell aquatic products such as dead Monopterus albus, dead soft-shelled turtle, dead river crab and dead blue crab.
3. Special tools should be used to sell food, and smoking is strictly prohibited. 4. The separation of raw and cooked food refers to the separation of producers and sellers of raw and cooked food, the separation of utensils and containers for holding raw and cooked food, and the separation of storage of raw and cooked food.
In order to prevent cross contamination of food, tools and containers, such as chopping boards, knives, rags, pots and bowls for food, must be used separately for raw and cooked food. 6. When heating food, the central temperature of the food should reach more than 70 degrees.
7 food processing, production and sales should be strictly separated from raw food and cooked food processing personnel, raw and cooked food storage and tool containers. 8. The preliminary identification of food quality can be carried out by the methods of vision, smell, taste and touch.
9. Mung beans and potatoes must be cooked thoroughly during processing to avoid food poisoning. V. Hygiene of food processing places 1. The cold dish room must be equipped with special rooms, special refrigeration facilities, special water supply and drainage, special tools, ultraviolet lamps and fly-free lamps.
2. The ground of food processing places should be paved with waterproof, water-absorbent, acid and alkali-resistant and non-slip materials, flat and seamless, with a slope of 1%-2%. 3 food processing units must have parking lots or sites for processing, transporting, packaging and storing raw materials.
4. The walls of food processing places should be decorated with ceramic tiles or other anticorrosive materials, with a height of not less than 5. 5m。 6. Food processing should be arranged reasonably according to the technological process of raw materials, semi-finished products, finished products, packaging and storage.
7. The area ratio of kitchen and restaurant in catering industry should not be less than 1/2. 8 food and beverage outlets should be more than 25 meters away from exposed garbage dumps, pit toilets and septic tanks.
9. Special washing pools for washing vegetables, meat and aquatic products should be set respectively in the food rough processing room. Six, food poisoning 1. The types of food poisoning are mainly divided into bacterial food poisoning, fungal food poisoning, chemical food poisoning and toxic animal and plant food poisoning.
2. Sudan red is an industrial dye, which will seriously harm human health and cannot be used as a food additive. 3. Bacterial food poisoning mostly occurs in summer and autumn.
4. Salmonella food poisoning is mostly caused by animal food. 5. Vibrio parahaemolyticus food poisoning mostly occurs in high temperature season, and it is mostly caused by sea (water) products.
6. Formaldehyde (main component XX marin) is a chemical substance, which is widely used in medicine and industry. Inhalation of human respiratory tract and excessive intake of food will cause harm to the body, so it is strictly forbidden to use it in food processing and preservation, as well as excessive use in home decoration and furniture.
7. The main foods contaminated by aflatoxin are peanuts, corn and dried fruits. 8. Soybean contains antitrypsin, thrombin and other toxic substances, and it is easy to get food poisoning when eaten raw.
9. Common chemical food poisoning are: organophosphorus pesticides.
8. What are the training contents for new catering employees?
Original Publisher: Yu Yun Science and Technology.
Food and beverage service personnel training content 1. Etiquette that restaurant waiters must observe. The restaurant is where guests eat. Restaurant waiters should not only master business skills, but also observe all kinds of etiquette in service, so that guests can not only eat well, but also enjoy themselves. (1) Welcome guests with a smiling face, and greet them naturally and generously: "Hello! Welcome to visit! How many people are there? " If men and women come together, they should greet the female guests first and then the male guests. Guests, regardless of age, disability, should take the initiative to take care of them. (2) According to the different situations of the guests, introduce and sit down. If important guests come, lead them to the best seats in the restaurant; When dining, couples should be led to a quiet corner; The whole family, relatives and friends should be led to the middle of the restaurant for dinner; For old, young and disabled guests, they should be arranged in convenient places. The seating arrangement should meet the requirements of the guests as much as possible. If the seat has been occupied by the first guest, the waiter should explain and apologize, seek understanding and recommend other seats that satisfy the guest. (3) When the guests approach the dining table, the waiter should open the chair with both hands and greet the guests to sit down in the order of female guests first, male guests first and general guests first; When the guest kneels, gently push on the seat to make the guest sit still. (4) Serve tea to the guests, and don't touch the cup mouth with your hands. Submit the menu in time and with respect, and don't throw it on the table at will. Customers should wait patiently when ordering, don't rush, and let them have time to think about it. When ordering, take a pen and paper to record at any time. If the guest hesitates, the waiter should be a good adviser and introduce the varieties and characteristics of the dishes enthusiastically. Pay attention to language art, be polite and euphemistic, and don't recommend it reluctantly or stiffly, so as not to cause the guests' disgust. If the guest's order is out of stock, you should be polite.
9. How should restaurant waiters be trained and managed?
1, conscientiously implement the intention of the manager of the food and beverage department, and actively implement the tasks and daily operations of each period.
2. Have the spirit of making more contributions to the hotel, constantly improve management and strive for perfection in business. 3. Formulate the service standard and workflow of this restaurant.
4. Conduct regular business training for subordinate employees, continuously improve their professional quality and service skills, and control their ideological trends. 5. Be hospitable, modest and prudent, properly handle guest complaints, continuously improve service quality, strengthen on-site supervision, adhere to front-line command during business hours, and find and correct problems in service in time.
Establish a good relationship with guests and convey their opinions on food to the chef to improve the work. 6. Strict management of equipment, materials and appliances. To ensure that the accounts are consistent with the facts and maintain the prescribed intact rate.
7. Pay special attention to the cleanliness of tableware and utensils, and keep the restaurant clean. 8. Do a good job in supporting the restaurant and fire prevention.
9, completes the work log, completes the shift work, completes the work plan and work summary. Duty of foreman: 1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team.
2. Set an example, have a strong sense of responsibility and dare to manage. 3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant.
4, reasonable command and arrangement of manpower, manage the shift of class personnel. 5, check the attendance of class personnel, whether the preparatory work is qualified and ready, and check and register the work, discipline and other places of the waiter on that day, and report to the supervisor in time.
6. Handle service problems and guest complaints, and report to the restaurant supervisor. 7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills.
8. Do a good job in keeping the items of the team and the hygiene of the restaurant. 9. Always pay attention to the guests' movements and supervise the employees' enthusiasm and courtesy. 10, requiring waiters to be familiar with the characteristics of dishes and be good at selling dishes and drinks.
1 1. Complete the task temporarily assigned by the restaurant supervisor. 12, responsible for keeping a work diary and completing the handover procedures.
Responsibilities of usher: 1. Keep abreast of the day's table reservation and restaurant service task list to ensure that the table is arranged. 2. Accept the guest's temporary reservation.
Take the guests to the restaurant and welcome them. 4, neat appearance, do not leave.
5, according to the different objects of the guests, arrange your favorite table reasonably. 6. Answer questions raised by guests about food and hotel facilities, collect relevant opinions and report to the restaurant supervisor in time.
7. Politely refuse non-dining guests to visit the restaurant and guests with untidy clothes to eat in the restaurant. 8. Ensure the sanitation of the site and make all preparations. 9. When the restaurant is full, politely explain to the guests.
And warmly contact or introduce guests to other restaurants in this hotel for dinner. Job responsibilities of the waiter: 1. Arrange the dining room and dining table according to the specifications and standards, and make good preparations before meals.
2. Ensure that the tableware and glassware used are clean, hygienic, bright and seamless. Table cloths and napkins are clean, fresh, undamaged and free from stains.
3. Welcome guests to their seats according to the service procedures, assist them to order food, and introduce special or seasonal dishes to them. 4, neat appearance, do not leave without authorization.
5. Patrol Taiwan frequently, provide various services according to the procedures, collect tableware in time, and change the handleless cups frequently. Good at selling drinks.
6. After the meal, do a good job in cleaning the restaurant. 7. Be familiar with the contents of menus and wine labels, such as how to make food. 8. Do a good job of finishing after meals.
Job responsibilities of vegetable runner: 1. Do a good job of cleaning tableware and utensils before business, and ensure that they are easy to use when eating. 2. Prepare the ingredients and utensils of various dishes before meals, and actively cooperate with the chef before meals.
3. Understand the characteristics, names and service forms of dishes, and deliver all kinds of dishes to the front desk accurately and quickly according to the time requirements of the front desk. 4. Understand the bill and keep the order properly for re-inspection.
5. Assist the front desk clerk to prepare before meals, serve after meals, and finish after meals. 6. Assist the chef to control the quality, such as the shape of the plate and the hot and cold degree of the dishes.
7. Assist the front desk clerk to communicate the information in the front and back office. Chinese restaurant service specifications and procedures (1) light meal operation procedures. The requirement for light meals is 1. Know the varieties served that day (such as soup, seafood, seasonal dishes, desserts, fruits, special introductions, glutinous rice).
2. Material preparation: (soy sauce, pepper, boiled water, menu, hot towel, tray, etc. (2) Check before meals 1. Attend the regular meeting before class and obey the work arrangement of the day. 2. check gfd.
3, countertop decoration: tableware neat, uniform, clean and seamless, tablecloth, mouth cloth without damage, no stains. 4. Placement of tables and chairs: the chairs are clean and dust-free, the surfaces of the chairs are free of stains, and the tables and chairs are arranged neatly or with patterns.
5. Workbench: Dining cabinets and trays should be placed neatly, and the dining cabinets should be placed neatly without skew. 6. Check flowers and plants.
7. Check the ground. Greet guests 1. Welcome When the guests enter the restaurant, the welcoming staff enthusiastically asks the guests with a bow ceremony (about 30℃): "Welcome, sir/madam, how many people are you?" After taking the guests to their seats, pull up the chair, please sit down, hand the menu to the guests with both hands, and say in a friendly tone, "Sir/Miss, this is our menu, which makes the guests feel particularly respected.
2. The restaurant waiter (1) stood to welcome the guests. Five minutes before the meal, he waited for the meal and greeted the guests at his post. Stand upright, don't cross your feet, and naturally overlap your hands in front of your abdomen. He is dignified and full of energy. (2) Pull the chair to give up your seat * The waiter should assist the usher to arrange the guests to sit down, and pay attention to the female guests before the male guests when pulling the chair.
(3) If guests need to take off their coats, help them hang up their clothes. (4) Room service: hand in a towel from the guest's right and say, "Sir/Miss, please use a towel".
Then ask the guest, "What kind of tea do you like to drink? We have scented tea and oolong tea. 2, increase or decrease tableware 3, pour tea: put tea cups and saucers on the tray, pour tea until it is eight minutes full, and pass through the right side of the guest.
4. Put down the napkin and take off the chopsticks cover: untie the napkin and gently put it on the guest's leg. If the guest leaves temporarily, fold the napkin into a triangle and lay it flat on the right side of the table. 5. For guests.