Inquiries about small catering A few questions about catering services?

A health certificate is essential.

Categories: Cooking.

Problem description: 1) "Setting the table" is one of the basic skills of catering service. When setting the table, it is generally required that the store emblem on the tableware is facing the customer. I would like to ask you which guest you are facing, whether you are facing the opposite guest or the guest who is seated?

2) When pouring wine, the trademark should be facing the customer. Is it towards the guest who is being served a drinker or towards another guest or the guest opposite? When the wine is poured, it is required to rotate the bottle mouth, is the label facing the guest before the rotation or towards the guest after the rotation?

How to hold the bottle when the correct wine is poured?

3) How much does the amount of wine pour in the catering service?

4) Should the bottle be shown to the host or to all guests, and what is the correct posture and essentials?

5) What is the most decent, practical and convenient service language when showing the bottle and asking the guest to confirm the seafood ordered?

I am a catering practitioner, and I accidentally thought of these questions, and I put them forward here, hoping that the elites in the catering industry will discuss them together. Thank you!

Analysis: July 5 21:55 Because the most important thing in working in the restaurant is hygiene! It's unhygienic to have long nails!

To mobilize the enthusiasm of employees, there are two key points: 1. Let employees feel that their work is worthwhile. 2. Make employees think it's worth it to work for you.

Specific methods: 1. Care about employees, be friends with them, and be able to "play" with them, such as: go to the dormitory with them after work to sit for a while, play a few pokers, or even go to an Internet café (don't forget to buy a snack when playing).

2. Care more about their lives, such as: delivering meals when they are sick, accompanying you when they are late, talking to them when they are unhappy, etc. (let them find you when they encounter problems, and you will succeed). 3. At work, don't blame and teach them, but talk about problems in a guiding way, such as:

Xiao Wang, why is your stage different from everyone else? Isn't that right? Let's take a look, ha, it turns out that the distance between the bone plates is different, come, I'll put them right with you.

Say it this way, and your employees won't be disgusted with you (remember, don't be long-winded, it's the best way to make people disgusted).

Regarding customer complaints, should be avoided as much as possible, only the daily management to grasp up, so that there will be no customer complaints, therefore, customer complaints are because the management can not keep up with the generation, in the processing, first of all, we must put the right attitude, to understand that most customers in the complaint, looking for just a psychological balance, so, in the handling of the grasp of the following points: 1, the opinions and complaints raised by customers are correct. 2. The customer's feelings are real.

3. The customer's requirements are reasonable. 4. Don't make any excuses before the customer's dissatisfaction and complaints. Here's how:

Put your position right, first listen to the customer, and then follow the customer to say, is to scold yourself, and finally the customer's anger is almost gone, and the appropriate time to send a make-up service (free or send a fruit plate, etc.), this set down, basically deal with it.

Restaurant management is difficult to explain, and many things are different from person to person, so be flexible. Hope it helps you a little. Finally, I wish you all the best in your work.

Within the scope of allowability and affordability, raise wages, and at the same time pay attention to the lives and families of employees, and help solve some difficulties within their ability. People are heart-to-heart, you are good to everyone, everyone will definitely really pay for you.

The salary should be preferential, and a good relationship with employees should be established. Complaints should be thoroughly investigated, the problems should be dealt with positively, and the problems should not be impartial. Fair handling of treatment.

Here's what I found in the French restaurant:

3) Scope of cash settlement.

Account holders can use cash within the following ranges:

1.Employee wages and allowances.

2.Remuneration for personal services.

3.According to the provisions of the state, science and technology, culture and art, sports and other bonuses issued to individuals 4All kinds of labor insurance, welfare expenses and other expenses for individuals stipulated by the state5The price of purchasing agricultural and sideline products and other materials from individuals.

6.Travel expenses that must be carried with them by the traveler.

7.Sporadic expenses below the settlement starting point (the settlement starting point is 1,000 yuan)8People's Bank of China identify other expenditure --- that require cash payments

According to the above information, we can count the recharge of members less than 1000 yuan into our profit according to the seventh point. But I don't know if this is the right thing to do, French Catering Mou has special knowledge of cash management, invoice management, and invoice issues in the catering industry, and I found the basis from there.

1. Generally, the guests propose discounts, how much they want to be meaningful, and wipe them out. 9% off, depending on the situation.

2.There is a quarrel between the guests, and there is generally no need to persuade them, and the more they persuade them, let his friends persuade them if they are not sensible friends, and they are ready to call the police at any time.

3.Catering is generally indispensable to accompany the wine, or never drink alcohol, so that everyone knows, but you have to have other ways to show respect.