What are some memorable service details during your meal?

Once I was eating at a restaurant and saw who was on the table.

When the bones, fish bones, crab shells and the like in the small plate are about to be filled, the waiter will immediately take them away and hand you a clean plate, and the residues of no one's eating will get on the table.

I'll tell you about my experience when I was traveling in India, where at many restaurants, the waiter would hand you a local mint-flavored candy after eating, which is a bit like chewing gum. So this kind of service is quite heartwarming.

When I was six months pregnant, I went to the restaurant to eat with a big belly, and as soon as I sat down, the waiter brought me a pillow, let me cushion my back, and specially served me a pot of boiled water, and instantly felt that the service of this hotel was too thoughtful.

The most memorable thing for me is a chain hot pot restaurant, I only went to it once more than a year ago, and at that time I just asked the waiter if there was any watermelon fruit after cooking, but when I went the second time, the waiter still remembered me and served me a watermelon fruit plate for free after I finished eating.

I remember that on my birthday, my boyfriend took me to a very high-end restaurant, and the waiter poured us a drink, and the movements were very skillful, especially in between meals.

It will also clean up the garbage on the table for us, which is really careful.

When I ate, I did have some more memorable service details, before I went to a restaurant to eat, there was a waiter who was very thoughtful, not only served us tea and poured water, but also took some tissues to us, I felt that the service of this restaurant was indeed quite powerful.

Seeing this, I thought of Haidilao, give you a rubber band to tie it up, so as not to eat inconveniently, and give you a transparent pouch to pack up your mobile phone, so as not to drip the hot pot material, it is said that you have to eat hot pot alone, and the clerk will give you a doll to put on the opposite side to accompany you to eat. I haven't encountered it though.

I remember when I was eating in a hot pot restaurant, there was a hot towel to wipe my hands before the meal, but I didn't expect that after eating, I would also hand over one very intimately, which was indeed very warm.

Food & Beverage Waiter Job Details:

1. Accept the service work assigned by the leader and provide high-quality service to the guests.

2. Do a good job of sanitation before and after business, keep the restaurant environment clean and tidy, and ensure that the tableware and parts are clean and intact.

3. Take care of the facilities and equipment of the restaurant, and maintain and clean them to ensure the cleanliness and sufficiency of various supplies and seasonings.

4. Strictly follow the service procedures and service specifications set by the restaurant regulations. Serve the details of the guests.

5. Be familiar with the names and unit prices of all varieties on the menu, master the knowledge of dishes and beverages and service operation skills.

6. Do a good job in safety and security, power and water saving. Check doors and windows, water, electricity, gas switches, air conditioning switches, and sound conditions.

Restaurant serviceWorkflowIt mainly includes pre-meal preparation, welcome, in-meal service, statement delivery and other stepsEach service process has specific requirements and standards. The level of service not only reflects the overall level of the restaurant, but also affects the satisfaction of customers.

Listen carefully and record, repeat dishes and taboos, place orders correctly, and check whether the documents are consistent with the pre-tie. If there is a problem, it will be resolved quickly.

Quickly and promptly deliver the drinks and chopsticks ordered by the customer to the table, solicit the opinions of the customer, open the bottle and pour it into the cup.

Inspect the dining situation of customers in the area under their control, replenish the needs of customers in a timely manner, tidy up the countertop, report the name of the dish on the table, check the list of dishes, solicit the opinions of customers, and remove the empty tableware and utensils on the customer's table at any time. Customers should be informed when the dishes are ready:"You've ordered all the dishes, do you need to add anything else?

During the meal, the wine should be poured diligently, and the dining table should be inspected, and if the customer is found to be running out of drinks or the dishes are not enough, the customer should be asked if they want to add more.

When a waiter is temporarily away from the work area, be sure to greet the waiter in the neighboring area for help. Do not leave the post for a long time, and return to the work area quickly after finishing the work.

Inspect the floor and countertop at all times and clean them up in time to keep them clean. In-meal service, ask about guest satisfaction.

Precision is reflected everywhere when serving:

1. Put the dish from the right side of the sub-host, lower than the guest's shoulder, on the turntable, the sound should not be too loud, gently push forward, the edge of the dish is 2cm away from the turntable, and turn the dish to the middle of the guest of honor and the host. Then take two steps back, fingers together at 45 degrees to the ground, elbows.

As the axis, pointing to the target dish, the big arm and the small arm are 90 degrees, the voice is moderate, the words are clear, and the name of the dish is reported.

2. Adjust the color, hot and cold, meat and vegetables, and reasonable collocation of utensils on the whole table, and organize the dishes and discounts at any time.

Find that the reasonable needs of the guests should be met in a timely manner, and the inquiries about the satisfaction of the guests during or after the meal should not be blunt, stylized and perfunctory, and the guests can be asked about their feelings and opinions in the greetings.

Details determine success or failure, although you are a waiter, you should also pay attention to the following details when working:

1. Remind guests to be careful when going up and down the stairs, help guests press the elevator when going up and down the elevator, hold the elevator door and then invite guests to enter, and send guests to the box or dining table at the same time.

2. Take the initiative to greet the guests and help them carry their luggage. In case of rain, prepare an umbrella bag to help guests wrap the umbrella and deliver it to the room.

3. When the dishes ordered by the guests have been sold out, the guests should be notified to change the dishes or help them return them as soon as possible, and the longer the delay, the greater the dissatisfaction of the guests. Regardless of whether there is a dish or not, it is respectful to inform it as soon as possible.

4. If you encounter two or more dishes with repeated flavors or ingredients at the same time, but you prompt that it is invalid, you should mark the menu with a five-pointed star for annotation. Let your superiors and the kitchen know that this is a request from the guest, not a repeat order.

5. If the guest has children, move the baby stool for the guest in time; When ordering, introduce one or two dishes suitable for children. Sometimes it is more useful to take care of the customer's children than to take care of the customer.

6. Try to check whether there are foreign objects (such as hair, glass, insects, flies, etc.) in the dish before serving, and put one more checkpoint to reduce the possibility of complaints. As far as the loss of profit of the restaurant is concerned, it may be possible to make up for it at this level.

7. When serving, the name of the dish should be clearly and loudly reported and the customer should be asked to use it slowly. This will give guests a clear idea of what they are eating. Because not one guest orders all the dishes at the table, reporting the name of the dish allows other guests to know and remember what they like to eat, which will accumulate the next batch of customers for the restaurant.

8. Use trays to take tableware or drinks, and the use of trays is a manifestation of standardized service.

9. Remove the empty plate in time, and replace the few remaining dishes with small plates, which will not only be very convenient to serve, but also keep the table tidy.

Add wine, tea, bone dish, ashtray, change small towel, (more detailed: you can adjust the temperature of the air conditioner in a timely manner...)

1. Treat the customer as the master of the unit.

The unit regards the customer as the master of the unit, which is determined by the economic attributes of the unit, that is, the original business motivation of seeking higher profits, and is also the concrete embodiment of the service concept of dedication and economic benefits determined by social attributes.

2. Treat customers as relatives and friends.

Only by receiving every customer with high-quality emotional service can customers pay attention to and support your unit with greater enthusiasm, and the relationship between the unit and customers can enter a virtuous circle.

In the practice of service, treat customers as relatives and friends, and welcome every customer with a smiling face and 100 times enthusiasm. In the service of customers, we should think about what customers think, observe customer psychology, and solve various problems of customers.

3. Strengthen the modern service concept and improve the service quality.

The concept governs people's behavior, and the service concept determines the service face of the enterprise. The development of the market economy has brought about the upgrading of enterprise service competition, which urgently requires enterprises to quickly update their concepts, and under the control of modern service concepts, they will raise the service problem to a strategic height to understand, and constantly pursue high goals in service, improve service quality, and create service characteristics.

Fourth, the customer is always right.

This sentence is accompanied by the rapid development of the market economy and the increasing movement of consumer rights and interests, and is put forward by the Western business community, which is the concrete embodiment of the slogan "the customer is God".

The details of the restaurant service include: pre-meal preparation, greeting customers, à la carte service to in-meal service and post-meal checkout.

1. There are many details in the process of restaurant service that need to be paid attention to by restaurant managers and need to be practiced by restaurant waiters, from the pre-meal preparation, greeting customers, ordering service to in-meal service and post-meal checkout, etc., there are many service details that need our attention in the entire restaurant service process, 2. Pre-meal preparation details: check your appearance before class, prepare work tools, and develop the habit of picking up garbage on the ground.

3. Meet the details of customer service: to understand the situation of the guests in their room, such as the name and number of the booker, and remember the guest's name, position, hobbies, tastes, etc., as much as possible, so as to provide better, more thoughtful and more enthusiastic service next time, and strive to turn the guest into a regular customer of the restaurant.

4. Details of customer ordering service: When the dishes ordered by the guests have been sold out, the guests should be notified to change the dishes or help them return them as soon as possible, and the longer the delay, the greater the dissatisfaction of the guests. When billing, the handwriting should be clear and understandable, a menu goes through many links, and everyone should be able to understand it.

5. Customer service details: When serving, the name of the dish should be reported clearly and loudly and the customer should be asked to use it slowly. The service rules for serving food are left up and right down; The rule for pouring drinks is to go up right and back down.

After all the dishes are served and the order is placed, you should tell the guests in time. When the guests leave after eating, they must say goodbye warmly, and do not show a "finally gone" expression.

6. Customer after-dinner service details: When meeting guests or superiors, take the initiative to greet politely, and a simple greeting can leave a good impression. If you pick up any items left by the guest, you should immediately hand them over to the manager or reservation office so that you can get in touch with the guest and return them to the guest in time.

7. Catering practitioners should pay more attention to learning in their usual work, serve attentively from the perspective of customers, and believe that there are more service details that will become the moment when the restaurant moves customers, bringing new vitality and vitality to the operation and development of the restaurant.

1. Keep abreast of the table reservation situation and restaurant service task list of the day, and implement the table arrangement.

2. Accept temporary reservations from guests.

3. Responsible for the reception of guests who come to the restaurant to dine and greet and send off.

4. Clean appearance and do not leave the post without permission.

5. According to the guests of different objects, arrange their favorite seats reasonably.

6. Answer the questions raised by the guests about food and hotel facilities, collect relevant opinions, and report them to the restaurant supervisor in a timely manner.

7. Politely refuse non-dining guests to enter the restaurant and guests who are not neatly dressed to enter the restaurant.

8. Ensure the hygiene of the lot and make all preparations.

9. When the restaurant is full, politely explain it to the guests. And warmly contact or introduce guests to other restaurants in the hotel.

Welcome service a) When guests come to the restaurant, the usher takes the initiative to say hello and greet them with a smile;

b) Honorific titles for frequent or returning customers;

c) Assist guests in storing clothes and guide guests to their seats in order;

d) Guests who order meals and reservations are guided by the pre-arranged seating;

e) When the room is full, please wait at the door, arrange a rest seat, and inform the guest of the approximate waiting time.

Pre-meal service. a) When the guests come to the table, the grandstand waiter is neat and tidy, dignified, greets the guests with a smile, and pulls the chair to give way to the seat;

b) Tablecloths, mouth cloths, tableware, tea sets are neat and clean, and hot (cold) towel service is provided;

c) After the guests are seated, take the initiative to say hello, hand over the menu with both hands, and ask the guests what kind of tea they use;

d) Serving tea, pouring tea service specifications, delivery of napkins active and timely, thoughtful service.

A la carte service a) Guests order food, have a warm attitude, answer questions, and take the initiative to sell;

b) The waiter is proficient in the variety and flavor of the restaurant's dishes, **;

c) Ask the guest about the variety of food ordered, the required drinks and beverages are clear, the content of the order is clearly written, and repeat it to the guest;

d) The service is fast and accurate, the dishes are served, and the chef will control the quality of the dishes, and the dishes that do not meet the quality requirements shall not be served.

Serving service a) The dishes should be served in order within 15 minutes after the customer orders, except for desserts and fruits, other dishes should be served within 45 minutes;

b) For dishes that require additional preparation time, inform the guests in advance of the approximate waiting time;

c) Beverage service using a clean, undamaged, textile-lined tray;

d) The tray is light in its posture, no collision, overturning, overflowing, serving with both hands, and reporting the name of the dish when serving;

e) Make stir-fried dishes on the spot and serve them, and signal the guests to cover them with napkins;

f) After the dishes and drinks are served, inform the guests, ask if there are any other requirements, and wish the guests a happy meal.

Stand service a) The dishes are served on the table, signaling the guests to eat, and pouring the first glass of wine for the guests;

b) During the meal, observe the needs of the guests in a timely manner, remove the bone plate in a timely manner, and tidy up the countertop;

c) Guests smoking, timely ignition, timely replacement of the ashtray, no more than 3 cigarette butts in the ashtray;

d) The stand service should be comprehensive and thoughtful on the table, the dishes should be served accurately and timely, and the hospitality service should be thoughtful and detailed.

Meal service a) When the guest indicates the checkout, the bill should be handed over quickly, and the account should be clear and accurate;

b) If the guest pays in person, and the guest hangs the account, the procedures are perfect, and express gratitude;

c) The guest stands up, takes the initiative to pull the chair, and reminds the guest not to forget personal belongings;

d) When the guest has no intention of leaving after the meal, the table should not be arranged to urge the guest;

e) When the guests leave, send them off with honorifics.

Ordering service a) Guests order, reserve, take the initiative in reception, have a warm attitude, smile, and friendly language;

b) Accurately record the dining time, order content and seating requirements of guests;

c) Restate the guest's name, room number, contact**, number of diners, time, special requirements and other reservation contents;

d) Arrange your seat in advance;

e)**Order or make a reservation,**Answer within 3 rings, please wait when busy, and apologize.