Western service standards

Western banquet service process and standard
Western service standards
1 Preparation
(1) according to the size of the banquet, the waiter for the amount of clean utensils and appliances (soup plate, bread basket, tooth plate, pot of coffee, sugar cup, milk pot, tray, ashtrays, candles, decals, napkin, tea, bread and butter, and matches)
(2) to prepare the banquet menu, menu design to beautiful and delicate
(3) according to the class and grade of the party, the reasonable arrangement of the lighting, room temperature, sound, furniture and facilities is examined.
(4) examination of the various parts of the banquet hall (carpet, wall, lighting, curtains, ceiling, corridor, bathroom and work room, etc.) of the environmental sanitation and office facilities
(5) according to the menu for an ample supply of all kinds of drinks, wipe with a cloth drinks bottles, on a desk or the car neatly
2 set
(1) the number of people who are booked at the banquet, and the table of the party, the party seats, and the seats are arranged in order, and the seats are arranged.
(2) a table for each table (see 5.5.1 "in the dining room table service process and specification")
3 again to confirm the relevant information
(1) on the day of the banquet, the banquet foreman then confirms the final number, table number, and the key points of the attention of the kitchen to communicate and exchange with each other.
(2) captain accompanied by sales specialist meet party organizers and confirm final arrangement whether modifications, under the permission given in conjunction with, and to verify the party program and serving time
4 greet the guest
(1) 5 to 10 minutes before the arrival of the guests, the guests ushers in the banquet hall waiting
(2) after the arrival of the guests, the guests should take the initiative to say hello to the guests, and the number of Statistics
(3) in front of the guests invited guests into the banquet hall, and lead the guests in the guest right in front of 50cm, pace to the guests with the walking speed consistent
5 before meal drinks
(1) when the guests come in, the waiter said hello to the guests, for the guests to move the chair, the chair, the guests sit down from the right side for the guests on the napkin
(2) ask the guest what kind of food to be in front of the guest and ask the guest to send the drink before the meal.
6 on the western food
(1) after the official start of the banquet, the waiter begins to eat.
(2) on top of the plate: the first object, according to the principle of first guests, ladies first, guests from the right side of the meal; when the guests all put down the knife and fork, ask the guest if you can remove the plate, get the guests from the right side of the plate and knife and fork
(3) the soup: put a bowl on top of a soup dish, from the right hand side of the guest to send; until most of the guests no longer drink, ask guest if we can withdraw the soup, guests are allowed to from the right hand side of the guest will be soup, a soup dish and spoon together withdraw under
(4) wine first, please master try wine, and then to serve the guests pouring; should ask guest if they use liquor, if no, liquor cup withdrawal under
(5) the main course (ibid. Cephalodiscus)
(6) ching of Taiwan: bread plate, knife, bread, butter dish, basket of bread and salt and pepper all pulled the tray, and service the fork, the spoon will surface residues collected
(7) on the sweet: first the dessert fork, spoon, left fork, right spoon, and then from the right side of the guest to send a sweet tooth, the guests are all put down the knife and fork, ask the guest if you can remove the plate, after the guests from the right side of the plate and dessert fork
(8) fruit: first for the guests, wash fruit knife and fork cup, then the fruit dish is ready to send
(9) coffee: first in each guest to the right hand side placed on a coffee utensils (coffee cup and saucer, plate on the right put the coffee spoon), and tray send evaporated milk pot, bowl, standing in guests on the right one to pour
(10) the guests during the meal, was observed at any time, active for the guests to add drinks; when more than two cigarette in the ashtray, should be timely replacement of ashtray
7 bid farewell to the guests
(1) the guests leave, the waiter took the initiative to pull the chair, politely bid farewell to the guests, and remind the guest not item
(2) escort the guest to the banquet hall at the entrance and ushers together to say goodbye to the guest
(3) after the guests leave, check table cigarette and other flammable materials, remaining items to Banquet Manager