What are the top 6 skills of service in the F B industry?

Tray, set the table, fold the flowers, serve, divide the dishes, pour the wine.

The six skills training of catering service refers to the six items of tray, pouring wine, setting the table, folding napkins, serving dishes, and dividing dishes.

1. Trays. 1. The type and use of the pallet.

Pallets are available in wood, metal (such as silver, aluminum, stainless steel, etc.) and bakelite products. According to the use, it is divided into three specifications: large, medium and small, round and rectangular pallets.

2. Organize and plate.

Pallets should be selected reasonably according to the application. At the same time, it should be neat and tidy. It is better to use rubber pads under the tray to prevent slippage. When plating, it is generally heavy and high; Light objects and low objects are outside, and the items on the table are on the top and in the front, and the items on the table are in the bottom and back.

2. Pour the drink.

1. Position division of guests and hosts.

The waiter stands on the right back side of the guest. Once seated, the wine type is displayed on a tray for guests to choose from. When pouring the wine, start with the guest of honor.

2. Pour down the posture.

Lean forward slightly, put your right foot between the two chairs, stand on your left foot slightly, stretch out your right arm to pour, and hold the tray with your left hand and move out slightly, so that your body does not touch the guest.

3. Set the table. 1. Spread the tablecloth.

Stand on the side of the main seat, shake the tablecloth with both hands and spread it onto the tabletop, and the folds of the tablecloth should be facing upward; The base of the turntable should be pressed on the "cross" crease print. There are two methods of laying tablecloth: push-pull method and fisherman net casting method.

2. Place other items.

Ash cup: The square table is placed on the side of the vase, and the position should be unified, and the large platform is placed in the shape of "product";

Flowers: Generally in the middle of the small square or in the center of the turntable.

Fourth, napkin folding.

1. The role of napkin folding.

The folding of napkins mainly plays the role of highlighting the theme, beautifying the mat, and sanitation and cleaning. Its requirements are simple and beautiful, easy to disassemble, vivid image, each with its own characteristics, deliberate innovation, vivid selection, clear priorities, and diverse changes.

2. The basic techniques of napkin folding.

There are mainly nine kinds of folding, folding, rolling, wearing, grasping, turning, pulling, breaking and pinching;

5. Serve. Serving position, order:

Meals are usually served sideways from the space to the right of the co-host and the second guest. The order is generally cold first, then hot, followed by soup, snacks and fruits.

Sixth, divide the dishes. 1. Cooking utensils:

It is mainly a serving spoon (serving spoon), a public spoon, a public chopstick, and a long soup spoon.

2. How to divide dishes:

There are three main methods: table division, two-person cooperation, and side table distribution.

3. Order: The guest of honor first and then the host, and then in a clockwise direction.

The guest of honor first and then the second guest of honor are assigned in a clockwise direction, followed by the host.