【What are the details of the banquet service in the restaurant】
(1) Banquet service preparations
(1) When receiving the banquet notice, it should be "nine knowledge and three understandings"
"Nine knowledge" refers to the number of people seated at the banquet; the number of tables; the organizer; the inviteees; the identity of the guest and host (the host); the standard and time of the banquet; and the variety of dishes.
"Three understandings" means to understand the customs and habits of guests (such as religious beliefs, etc.), to understand the taboos of guests' lives, and to understand the special needs of guests.
(2) Clear division of labor
For banquets with larger scale and higher specifications, they must introduce the basic situation of the banquet to the service personnel before the banquet, explain the requirements and problems that should be paid attention to in the work, and then carry out the division of labor, so that all the waiters understand the full division of labor of the banquet service work and their own positions, responsibilities, and preparations according to their respective positions.
(3) The layout of the banquet hall
The layout of the banquet should be arranged according to the nature of the banquet, the number of tables, and the requirements of the guests, and generally the main table should be prominent, arranged neatly, with reasonable spacing, beautiful appearance, clean and hygienic environment, lighting and music, microphones, and loudspeakers as required.
(4) Items required to receive the feast
According to the banquet notice, prepare flowers, gifts, alcohol, cigarettes, fruits, etc. on the table, and items such as napkins and small towels should be arranged in advance along with the tableware.
(5) Implementation of work before the banquet
After all the preparations are ready, you should check again, check whether various items are ready, find deficiencies, immediately make up for them, avoid mistakes between the banquets, 15 minutes before the opening of the table, the waiter should further implement the situation of the dishes required for the banquet and prepare tea, the waiter should finally pay attention to their appearance, with neat dress, elegant and generous appearance, full of spirit to welcome the arrival of guests.
(2) Service work during banquets
(1) Warmly welcome guests
Guests should greet guests politely when they arrive at the restaurant, smile and greet, take the initiative to help guests pick up clothes, put on chair covers, immediately bring tea, and pour drinks and drinks afterwards.
(2) Serve
Generally, cold dishes can be served a few minutes before the opening of the table, and when the food is officially served, it is served according to the general serving principles and procedures. In a multi-table banquet, the main table is the main table, and then the dishes are served in turn according to the number, and the priority must not be reversed, in addition, it is also necessary to uniformly grasp the speed of serving.
(3) Divide the dishes
There are three ways to divide dishes: table division, service table division, kitchen division. When dividing dishes, choose the division according to the actual situation at the time of eating, and divide according to the technical requirements.
(4) Replace tableware
If it is a banquet with high specifications, you should exchange a dish for a bone dish, under normal circumstances, as long as the dirt does not exceed 1/3 of the bone dish, there is no need to change the plate.
(5) Checkout
Generally, after the fruit is served at the banquet, and then pour hot tea for each guest, it should be ready to checkout, to count the total number of drinks and various consumption outside the menu, to accurately report to the cashier, checkout should be carefully checked to confirm the accuracy of the bill to the guest.
(6) Gifts to guests
At the end of the banquet, guests should be reminded to bring their belongings and politely say goodbye, and should also take the initiative to ask the host for their advice to pack, but do not pack when the guests have not left the table, at this time do not rush to withdraw the stage should wait for the guests to leave before proceeding.
(7) Finishing work
Check whether there are any items left by guests in all corners of the restaurant, if any should be returned to the guests immediately, if they cannot be returned, they should be handed over to the manager for registration and preservation, and look for the owner according to the clues.
When cleaning up the countertop, carefully check for flammable cigarette butts or glassware fragments to avoid injuring people.
Do sanitary cleaning to turn off the power of electrical appliances, return to their original position, dining tables and chairs should return to their original places, and do a good job of hygiene and cleaning.