What are the taboos in dining? What are the taboos of catering managers The three taboos of catering

5 taboos in catering service: one taboo to audit.

This is the taboo of the waiter in the restaurant, the guest in the conversation, do not listen, do not peep, do not intervene is the professional ethics that the waiter should have, if the waiter has an urgent matter with the guest to discuss, can not rashly interrupt the guest's conversation, it is best to take the time to the side, to show the method of the eye, and wait for the guest to realize, and then come forward and say: "Sorry, disturb your conversation." And then say what you have to say.

Second, don't stare. When receiving some strangely dressed guests, the waiter should not stare at the guest for a long time, because these actions are easy to make the guest unhappy.

Three taboos snickering. In the gathering and conversation of the guests, in addition to mentioning the best services, the waiter should pay attention not to snicker, not to talk to each other, and not to evaluate the guests' discussions, so as not to cause undue friction.

Fourth, avoid colloquialism.

Some waiters lack language skills and the cultivation of their own qualities, and intentionally or unintentionally hurt customers or cause some unpleasant things to happen in their work, such as: "Do you want food?" This kind of language that asks guests to order food makes people sound unpleasant and uncomfortable.

In addition, when the waiter introduces the table to the guests, the word "single room" is also a taboo word, because "single room" refers to the room of the critically ill in the hospital, and the room for the important prisoner and the serious offender in the prison, so it is better to use the "private seat" instead of the "single room".

Five taboos are boring. If an individual customer greets the waiter with uncivilized language such as "hey" and "hey", the waiter should not be cold or impatient with the customer because he is impolite, on the contrary, we should make the customer aware of his rudeness through active and enthusiastic service. If you're busy, you can say:

Please wait a moment, I'll be right there. ”

It's that the food is unhygienic, and the location of the store should be good.

Dirty. The environment is dirty, and the food gives an unhygienic feeling.

First of all, hygiene should be paid attention to ensure the health of guests. It is also necessary to have a good service attitude and give people a comfortable feeling!

"Overeating" is a taboo in catering.

Eat to hold on. Hot pot is actually still very nutritious.

Taste and service, lot.

Nothing else.

In catering enterprises, catering managers play a decisive role. In the fierce competition in the catering market, the quality and management ability of catering managers are related to whether the enterprise can survive and succeed'The essential. Below, I provide you with the top three taboos of catering managers, come and see if you have any!

Don't be a supervisor, just a buddy

As a supervisor, you must have your own majesty, don't break the rules in the company, once the subordinate's foot steps on your shoulder, the next step is to step on the top of your head. We want to love our subordinates, support them and reward them, but we can't stand on your head and speak, which is called no ethics and broken rules.

If a supervisor indulges his subordinates, it will be difficult to manage in the end, and he will be punished for breaking the rules for the first time. If there is no punishment, he will become a "role model", the company's standards will be broken, and things will be difficult to do later.

Refusal to take personal responsibility

Effective managers will always take personal responsibility for the outcome of the matter, and will not easily push the trouble to others.

Truman once hung a conspicuous sign on the door of his office: BucketsStopHere!It means that the problem ends here and is no longer passed on to others. Every supervisor should take this phrase as their motto.

There are two kinds of people in the world, those who are trying to justify, and the other who are constantly behaving. As a supervisor, you should try your best to behave, less excuse, and dare to take responsibility.

There is no set standard

There is a company in the United Kingdom that specializes in world-famous cups and plates, and their products are broken more than they are qualified. There is a technician who specializes in breaking plates, 6 out of every 10, and only 4 are qualified, but the order is not in stock after 3 years.

The company is not afraid of falling, and all broken plates are included in the cost of other plates. It's still hard to buy, why? That's boutique, the company has high standards and dignity.

For many people, there must be a big problem when buying a house, that is, there must be a restaurant, and many people are more particular about the layout of the restaurant. So inFeng ShuiLearning,Restaurant Feng Shui

The windows should not be facing each other.

Some restaurants are in a separate room, and this room happens to have two windows open, so it is important not to let the windows face each other, otherwise it will produce unfavorable feng shui. In Feng Shui, if two windows are facing each other, the air flow leads directly from the outside to the other window, thus flowing into the entire room. Then it will lead to the leakage of yin qi, which will easily cause the fortune of the house to decline, and have a blow to the owner's luck.

The restaurant should be located in the center of the residence.

The restaurant should preferably be in the center of the home, but avoid facing the front and back doors. Generally speaking, the dining room is best between the living room and the kitchen. This not only facilitates the daily life of the family, but also helps the family to unite and prosper financially from the perspective of feng shui, which can effectively improve the luck of the family.

Don't have too many restaurant decorations.

The restaurant should not place too many decorations, nor should it be too cluttered with too many items, and keeping it simple and elegant is the main principle. Residents should not only pay attention to the layout and furnishings of the restaurant, but also pay attention to maintaining air circulation and environmental hygiene. The furnishings of the restaurant should be both beautiful and practical, and should not be stacked randomly.

The setting of various decorative items should be flexibly arranged according to different dining environments.

The restaurant cannot be located in the murder position

There are several places in the home that need attention, namely toilets, windows, utility rooms, etc., and it is best not to be close to the restaurant in these places, so as not to destroy the circulation of feng shui; Secondly, the layout of the restaurant must be square, without any missing corners or uneven floors, among which rectangular or square is the best and easiest to decorate.

The dining table should not be facing the toilet door.

The toilet is a place to excrete filth, which is unclean in Feng Shui, and if the dining table and chairs are relative to the toilet, it will not only affect the appetite, but also have a great impact on the health of the family. At the same time, the five elements of the restaurant belong to the yang, pay attention to cleanliness and smell, and the toilet is a place where yin gathers, which is easy to breed two black and five yellow sickness and death, so the restaurant ** can never be relative.