What are the details of the restaurant service?

The details of the restaurant service include: pre-meal preparation, greeting customers, à la carte service to in-meal service and post-meal checkout.

1. There are many details in the process of restaurant service that need to be paid attention to by restaurant managers and need to be practiced by restaurant waiters, from the pre-meal preparation, greeting customers, ordering service to in-meal service and post-meal checkout, etc., there are many service details that need our attention in the entire restaurant service process, 2. Pre-meal preparation details: check your appearance before class, prepare work tools, and develop the habit of picking up garbage on the ground.

3. Meet the details of customer service: to understand the situation of the guests in their room, such as the name and number of the booker, and remember the guest's name, position, hobbies, tastes, etc., as much as possible, so as to provide better, more thoughtful and more enthusiastic service next time, and strive to turn the guest into a regular customer of the restaurant.

4. Details of customer ordering service: When the dishes ordered by the guests have been sold out, the guests should be notified to change the dishes or help them return them as soon as possible, and the longer the delay, the greater the dissatisfaction of the guests. When billing, the handwriting should be clear and understandable, a menu goes through many links, and everyone should be able to understand it.

5. Customer service details: When serving, the name of the dish should be reported clearly and loudly and the customer should be asked to use it slowly. The service rules for serving food are left up and right down; The rule for pouring drinks is to go up right and back down.

After all the dishes are served and the order is placed, you should tell the guests in time. When the guests leave after eating, they must say goodbye warmly, and do not show a "finally gone" expression.

6. Customer after-dinner service details: When meeting guests or superiors, take the initiative to greet politely, and a simple greeting can leave a good impression. If you pick up any items left by the guest, you should immediately hand them over to the manager or reservation office so that you can get in touch with the guest and return them to the guest in time.

7. Catering practitioners should pay more attention to learning in their usual work, serve attentively from the perspective of customers, and believe that there are more service details that will become the moment when the restaurant moves customers, bringing new vitality and vitality to the operation and development of the restaurant.

1. Keep abreast of the table reservation situation and restaurant service task list of the day, and implement the table arrangement.

2. Accept temporary reservations from guests.

3. Responsible for the reception of guests who come to the restaurant to dine and greet and send off.

4. Clean appearance and do not leave the post without permission.

5. According to the guests of different objects, arrange their favorite seats reasonably.

6. Answer the questions raised by the guests about food and hotel facilities, collect relevant opinions, and report them to the restaurant supervisor in a timely manner.

7. Politely refuse non-dining guests to enter the restaurant and guests who are not neatly dressed to enter the restaurant.

8. Ensure the hygiene of the lot and make all preparations.

9. When the restaurant is full, politely explain it to the guests. And warmly contact or introduce guests to other restaurants in the hotel.

S: Smile.

E: Expertise.

R: Resourcefulness.

V: Volunteer to Help.

I: Interests in the Problems

C: Courtesy at All the Time is polite.

E: Enthusiasm in your work.

The service department welcomes guests with the most cordial and enthusiastic attitude, often puts himself in the shoes of the guests, and provides all necessary things in a timely manner, so that the guests can enjoy a comfortable atmosphere of being at home, which is the true meaning of service, so service is the life of the restaurant, and it is an intangible and priceless commodity.