酒店西餐服务程序汇总中英文(DOC 34页)

内容摘要
Remarks:
All the clearing must follow the rule: who deliver the order; this person should also finish clearing in his/her shift. He/Her cannot pass to the next shift except by the time he/her finish duty and it is still within one hour after delivering.
程序如下:                                                                                                                 
1. PREPARING FOR SERVICE 准备工作
1.1 Personal grooming 个人仪表
1.2 The table 摆台
1.3 Menu knowledge 菜单知识
1.4 Miscellaneous preparation tasks 各项准备工作
1.5 The waiters sideboard 服务员边柜
1.6 Setting the atmosphere – the final check 气氛布置 – 最后的检查
1.7 The reservations diary – taking a reservation 预定日记
2. WELCOMING CUSTOMERS 迎接客人
2.1 Seating a customer 引客人入座
2.2 Greeting 问候
2.3 Seating 就坐
2.4 Serving Pre-meal Drinks 提供餐前酒水
3. SERVING FOOD 食品的服务
3.1 Order taking sequence 服务顺序
3.2 The scribble pad 记事本
3.3 Docket system 入厨单
3.4 Adjusting cutlery 调整餐具
3.5 Serving food 提供饮食服务  
3.6 Cleaning tables 清洁桌面
4. CUSTOMER DEPARTURE / CLEANING 顾客用餐完毕后清洁
4.1 Arranging customer departure 安排客人离去

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