Precautions for la carte service, should be noted when ordering

A few things to keep in mind when ordering:

1. When ordering food to guests, the orderer should pay attention to clear speech, standing posture, and dignified appearance.

2. The orderer is familiar with the cooking method, cooking procedure, taste of the dish, and the main ingredients, and better recommends it to the guests

Vegetables, noodle soup, rice snacks, desserts, and finally fruits.

3. The orderer should also repeat the menu for the guests to avoid missing dishes and duplicate dishes, so as to reduce the guests' response to the dishes.

dissatisfaction with the cuisine. Once, when a restaurant waiter was ordering a customer, he forgot to repeat the menu and ordered a lot of similar dishes: "Edamame fried.

Yellow croaker", crucian carp tofu soup, scallion oil fish, and Ulva yellow croaker were not reminded and retold well.

The menu, without this procedure, gives the guests a very bad feeling, but fortunately we are in the process of serving the guests afterwards.

This mistake is compensated for with the quality of service provided. After the meal, the guests expressed their satisfaction with our service, and said that it seems that this fish feast is also very good, and there is more than enough every year.

1) Avoid missing the order, sometimes the guest said it once and did not write it down, and you can add the dish just now when retelling the menu.

Go, so as not to wait until the guest urges the dish, only to find that the dish is not ordered at all, reducing the number of guests.

Our grievances avoid unnecessary complaints.

2) Avoid having duplicate dishes, of course, the repeated dishes referred to here are not the same dishes twice, saying that it is the method and the master.

Dishes with similar ingredients.

The sofa is very nice and detailed, top !!

1. When ordering food to guests, the orderer should pay attention to clear speech, standing posture, grooming and dignified generosity;

2. The staff of the ordering world is familiar with the cooking methods, cooking procedures, dish tastes, and main ingredients of the dishes, and better recommend them to the guests, some places are the first cold dishes, then hot dishes, hot dishes first on seafood, special dishes, and then meat, poultry, shaped fish, vegetables, soup noodles, rice snacks, desserts, and finally fruits;

3. The orderer should also retell the menu for the guests, so as to avoid missing dishes and duplicate dishes, so as to reduce the dissatisfaction of the guests with the dishes.

1. When ordering food to guests, the orderer should pay attention to clear speech, standing posture, and dignified appearance.

2. The orderer is familiar with the cooking method of the dish, the cooking procedure, the taste of the dish, the pure ingredients of the main Zen mu, and better recommend it to the guests, some places are the first cold dishes, then the hot dishes, the hot dishes are the first seafood, the special dishes, and then the meat, poultry, shaped fish, vegetables and vegetables, soup noodles, rice snacks, desserts, and finally fruits;

3. The orderer should also repeat the menu for the guests to avoid missing dishes and duplicate dishes, so as to reduce the dissatisfaction of the guests with the dishes.

Precautions should be taken when ordering: look at the composition of the staff, pay attention to the dietary taboos of the guests, understand the eating habits of the guests, and choose the dishes in the cherry blossom shed.

1.Look at the composition of the staff.

According to the number of people attending the banquet, the number of dishes should be the same as the number of people invited to the banquet, so as to avoid the situation that there are not enough dishes to eat, and the choice of dishes will be more, and the banquet participants can try more dishes.

2.Pay attention to the dietary restrictions of guests.

Look at the object of the banquet, understand the religious beliefs of the guests, know the dietary taboos of the religion, and what foods to eat; It is also important to understand the health background of the guests, and because of which conditions do not eat what they do not eat, then these dishes should not be allowed to appear on the table.

3.Know your guests' eating habits.

Due to the influence of regional culture, guests from different regions often have different food preferences. Therefore, it is necessary to investigate the cultural background of the guests in advance, and when entertaining the guests, take more care of the guests' dietary preferences when ordering, and order more what the guests like to eat and less what the guests don't like to eat.

4.A choice of dishes.

On the basis of the above points, make the choice of dishes. You can first refer to the current restaurant's characteristic dishes, or there are local specialties, the combination of dishes on the table pays attention to meat and vegetarian, sour and sweet, cold and hot, try to achieve a balance of dishes, and guests will have more choices of dishes.

The purpose of the banquet can only be achieved by satisfying the guests, so as to get the respect and recognition of the guests.