The waiter s speaking skills when serving food, how to serve food at work

When the waiter finishes serving the food to the customer, he should say: Sorry to disturb, please use it slowly.

Precautions for waiters when serving: The correct operation position should be selected for serving Chinese food, and the serving and withdrawal of dishes must be carried out between the two seats at a 9° angle on both sides of the main and deputy host seats. From beginning to end, the Chinese banquet should adhere to the principle of "left up and right retreat", the so-called "left up" is to stand sideways on the left side of the banquet and use the left hand to serve the food; The so-called "right withdrawal" is to stand sideways on the right side of the seat and withdraw with the right hand.

For each dish, the previous dish must be moved to the side of the second host, and the new dish must be placed in front of the guest of honor as a sign of respect. Some of the dishes with the lead, such as roast suckling pig, whole chicken, and whole duck, all face the head to the right, and the breast is aimed at the owner.

Some patterned cold cuts, such as peacocks, phoenixes, etc., must be facing the host for the enjoyment of the guest of honor and the host, as well as respect for the host and the guest of honor.

Summary. Hello, the waiter of the hotel went to work to serve the food, and the order menu from the hall was immediately sent to the kitchen.

Hello, the waiter of the hotel went to work to serve the food, and the order menu from the hall was immediately sent to the kitchen.

The quality of good dishes is closed, and the dishes that do not meet the specifications, the shape is not good, and the temperature is not suitable, and the dishes that meet the quality standards are hidden on the stool, and the stove is covered with a lack of cavity on the brigade, and the name of the dish is crossed out on the menu, and it is immediately sent to the hall.

Serve food according to the designated route, report the name of the dish when handing it to the waiter, take back the sound clip and dish cover, remove the used tableware in the hall, and send it to the dishwasher for cleaning.

Gently press the spine on the left, and remove the whole spine from the edge of the fish tail knife to the left with the right knife and place it on the plate on the side.

Use a clean rag to wipe the vase, cruet and table number plate clean, and then put it on the table according to the table specifications.

The first time I went to work as a waiter in a restaurant.

After the guest orders the food, it will be sent to the **.

Be careful not to put your fingers on the plate when serving the food, and if it is too hot, you can hold it up.

Send the order list to the back kitchen.

If you don't remember well, isn't it the chef who tells you which table to send?

Yes. If you don't have a good memory, you can ask the cashier which table you want to send.

How many tables does the hotel have on each table?

Is the toilet telling what table to deliver?

Cook. Yes.

The chef will tell you.

Serving food to guests must also be done carefully, and those who are skilled in skills can make the table serve in an orderly manner. Don't think that snacks are slow to move, but make guests feel that a small amount of consumption is exchanged for substantial enjoyment; If the guests are in a hurry, prompt the kitchen to speed up the service, but pay attention to the order to avoid misunderstanding and disputes.

Go to the pantry or kitchen to order food, don't rush to be the first, and accept the food in order;

Before leaving the kitchen, check the cleanliness of the trays, place them on the trays in the order of serving, and pay attention to the beauty and temperature of the food store;

Don't be greedy when serving, except for dry dishes that are barely delivered by hand, dishes with soup should be served on trays, too much is ugly and accidents may occur:

When you return to the dining room, you will place a workbench first, greet you at the table, and remove dirty teacups and ashtrays to make room for dishes.

Such as a dish for eating. Immediately the meal was served; If it is a dish with alcohol, pour beer or soft drink into the serving drink, and pour it slowly into the cup, but it should not be poured full and overflow out of the cup;

When serving plates, plates, and bowls, you should support the bottom with four pairs of fingers, and gently press the edge of the rim with your fingers to not touch the food;

The direction of the food is served from the left side of the guest, but the drink is the opposite, and the right hand is used to serve it from the right: sometimes depending on the position of the table, it can be cheaper; As for the order of serving, it is best to know who the host is in advance, so that it can be carried out in the order of the guest and the host;

When hot Chinese dishes are served, guests should be reminded to pay attention, because some dishes stewed in oil are boiling but not steaming, and unwitting guests often swallow them in one go, which is easy to get hurt;

When foreign guests use Chinese food, in addition to chopsticks, prepare knives and forks to suit their habits and needs;

When foreign guests eat Chinese food, they should only be given a dish after asking for their intentions, and the soup should not overflow when the dish is divided, especially if the soup falls on the table, staining the table and giving the guests a bad impression;

Pay attention to the timing of adding water or wine, food and rice during the service to avoid waiting for guests; Replace ashtrays, towels, soup bowls, and bone trays at any time, such as changing ashtrays and sending them clean, that is, remove those with cigarette butts;

At the end of the meal, guests can be asked if they would like fruit, and if they need fruit, a fruit plate and fork will be served.

A waiter seems to be a simple and repetitive thing, but in fact, there are many ways to be an excellent waiter. Including the waiter's clothing, service language, and serving food, all aspects are all knowledge. Here's how to get dressed.

On the specialties to make a brief introduction

When the waiter serves a special dish, he or she should keep this information in mind and introduce it to the customer to increase the value of the dish.

The combination of dishes should be reasonable

Serve on a first-come, first-served basis

Restaurants should follow the principle of first come, first served, generally speaking, whoever places an order first will cook for whoever first. If the first customer is still hungry and the later customer has already eaten, it will greatly reduce the dining experience of the first arrival.

Serve in order of first hot and coldThere is a standard process for the order of serving, and the usual order of serving is: cold dishes first, then hot dishes, signature dishes followed by home-cooked dishes, and finally soups, main dishes, desserts, etc. Of course, if the customer has another explanation, then we will take care of the customer's explanation.

The waiter often says: Sorry to disturb, please use it slowly!

1. Do a good job of comprehensive sanitation before opening the meal, conscientiously do a good job in the sanitation work of the area you are responsible for, and ensure that you provide an elegant and clean sanitary environment.

2. Obey the foreman's arrangement, and prepare for the meal in accordance with the working procedures and standards: change the tablecloth and set the table according to the standard; Clean restaurant tables, chairs, and turntables. Prepare for the opening meal:

Trays, ice buckets, ice bucket racks, thermoses, ashtrays, food and drink orders, soy sauce jugs, and everything you need to prepare a wine cart and start a meal.

3. After the meal, provide high-quality services for guests according to service procedures and standards: à la carte, serving, wine service, and checkout. Accurately understand the daily ** dishes and work closely with the food delivery staff.

4. Try to help guests solve all kinds of problems in the dining process, and if necessary, clean guest problems and complaints to the foreman to seek solutions.

5. After the end of the shift, do a good job of handover and finishing work with the next shift and quickly replenish tableware and countertop supplies to ensure cleanliness and hygiene after the meal.

The most common thing to say is: sorry to bother, please use it slowly!

Precautions when serving food by waiters:

The correct operation position should be selected for serving Chinese food, and the serving and removal of dishes must be carried out between the two seats at a 90° angle on both sides of the main and deputy host seats. From beginning to end, the Chinese banquet should adhere to the principle of "left up and right retreat", the so-called "left up" is to stand sideways on the left side of the banquet and use the left hand to serve the food; The so-called "right withdrawal" is to stand sideways on the right side of the seat and withdraw with the right hand.

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