How to translate Chinese food waiter
Who knows how to train Chinese waiters 1? Welcome (1) Guests who meet for the first time should greet with sincere attitude and polite language, so that they can feel real respect and welcome. (2) Greet the guests who patronize alone, and use polite expressions such as "Good morning" (or "Good evening") and "Welcome" to find a suitable place for the customers, such as a place near the window. (3) Treat regular customers in a natural and enthusiastic tone and say, "Here we go!" Make guests feel at home. 2. Show the guests to their seats (1) Some restaurants offer reservation service, and the waiter should know whether the guests have made a reservation. If you have a reservation, you should refer to the reservation form or reservation record to guide the guests to their reserved table. (2) For the guests without reservation, the table should be selected according to the number of guests, guest preferences, age and identity. At the same time, we should also consider the balance of the restaurant to avoid some tables being too busy. (3) Choose a dining table and invite guests to sit down. The head waiter took the menu and said, "This way, please" and served the table before the guests. If extra tableware and chairs are needed at the dining table, they should be arranged properly before the guests are seated, and the unnecessary tableware and chairs should be removed in time. In addition, special chairs, napkins and knives were prepared for the children. (4) The seating order of the guests is: choose the position for the lady and help the lady to sit down. In large groups, older women are served first, and other women are helped to sit down when necessary. As far as possible, put the lady's seat on the inside facing the restaurant and avoid facing the wall. When two couples eat by the window, the ladies should be arranged to sit facing the room. 3. Submit the menu (1) After the guests are seated, they can provide napkins as needed. (2) The foreman handed the menu to the guest from the guest's left. For couples, it should be handed to the lady first. If it is a group, it should be handed to the first guest by the host's right hand, and then handed to the guests in turn counterclockwise along the dining table. If the host says he wants to order for all his members, the menu will be distributed to the next section, and the waiter head waiter will only receive the returned menu. If there is no menu for children, it is best not to hand them ordinary menus unless their parents ask for them. (3) When the guest is looking at the menu, the waiter should quickly remove or add tableware as needed. 4. Explain the contents of the menu. Waiters should be prepared for the questions that customers may ask on the menu. The characteristics of each dish should be accurately answered and described: which dishes are in season, which dishes are specially made, the time required for the preparation of each dish, the decoration of the dish, the sales volume of the dish and so on. 5. A la carte service (1) recommends drinks before meals. Before accepting the guest's order, the waiter should politely ask the guest, "What kind of tea (drink) do you drink?" You can say to foreign guests, "Can I offer you a cocktail?" After asking the guest for permission, bring the drink that the guest ordered. (2) Sorting order. The waiter should stand on the guest's left. Ask the host whether to order for the guests first, and then proceed in turn after getting a clear answer. If there are only two customers of the opposite sex, it is customary to ask the lady first to show respect, unless the other party orders otherwise. When the host signals the guests to order separately, the waiter should start recording from the first guest sitting on the right side of the host, and stand on the left side of the guest counterclockwise to accept the guests' orders in turn. 6. How to order food At present, most mid-range restaurants have full-time food delivery staff who are responsible for delivering menus and dishes. In Chinese restaurants and some western restaurants, in order to reduce labor costs, waiters send menus and take orders directly. (1) Waiters need to estimate the approximate time to prepare dishes through their basic cooking knowledge. Try to take the order as soon as possible to ensure the normal service speed. (2) Some restaurants have a special call system to inform the waiter that the dishes are ready. (3) When taking orders, waiters often need to combine accessories and service utensils. (4) Generally, cold dishes are taken first, and then hot dishes are taken. In the same tray, hot and cold should be separated. (5) Before leaving the kitchen, the waiter should check whether all the orders are ready twice according to the guest's order record, then tell the chef that the order of a certain table number has been taken away, and finally remove the order record from the menu shelf. (6) All orders shall be prepared according to the standard weight and corresponding cooking methods. (7) Try to serve the guests at the same table at the same time. (8) Ensure that there is no spilled food on the edges of plates, plates and bowls, and ensure that all service tools are in the tray. (9) From the kitchen to the dining room, every tray must be checked. (10) After all the dishes are served, customers must also be asked if they need anything else.
How should a waiter in China refuse a hug? I am the guest type you mentioned.
If you don't drink it, you will lose face and hurt your feelings.
Let me give you a suggestion: be sure to drink. Tell the guests before drinking that the hotel can't drink or something. I'll propose a toast to you for breaking the rules today ... But you must know that you only have one glass of wine.
How do waiters in China promote special dishes for their guests? When customers order, they can tell each other your special dishes by asking, and then introduce them in detail when they are interested. It's best not to start with endless explanations.
Is the waiter's job in China to bring tea and water?
Chinese food service process should be rearranged.
two
.
Pull up a chair and give up your seat:
1.
When the usher takes the guests to their seats, he should help the waiter to pull the chair on his own initiative and give up his seat for the guests.
2.
First, the guest chair. Followed by the main people (depending on the order of seats)
.
3.
Action essentials: stand behind the chair, with your left leg in front and your right leg behind, and hold the sides of the chair.
(Legs can be changed according to personal habits) Bow your left leg and push your right leg, and gently lift the chair (Note
Don't put off the appointment.
30CM
.
4.
When the guest has the action of sitting down, gently send the chair up.
5.
Help the guests hang up their clothes when they take off their coats.
(
Remember the owner of each dress.
Who is this man?
.
Take the initiative to take clothes for the guests when they leave.
. )
6.
When a guest is holding a baby or has a child, a baby chair should be prepared for the child.
Three. Towel delivery service
：
1.
Prepare small towels.
(Warm in winter and cool in summer) Standard: The temperature is appropriate, subject to not wringing out water.
2.
Check whether the small towel is clean and damaged.
3.
When the square towel rack is used, the towel is folded into a quilt shape, and when the oval towel rack is used, the wool is folded.
Towels are rolled into a cylinder.
4.
Put the wet wipes on the guest's left hand side.
5.
Change small towels three to five times a meal. The guest sat down and put on a small towel. When the cold dishes are served, put on a small towel.
Towels, change into small towels after hot dishes, and change into small towels after fruits.
6.
Polite expression "Please use wet wipes"
four
.
tea-things
：
1.
Politely ask the guests what kind of tea they need.
2.
Hold the teapot: Hold the teapot handle with your right thumb. The other four fingers are placed under the pelvis.
3.
Tea pouring order:
Starting with the guests,
Pour tea clockwise,
Say politely after playing backwards
"Please have tea."
"Please.
Slow use "
4.
Note: (1)
.
Don't take away the teacups. I can't touch the cup. Don't touch the teapot mouth.
⑵
.
The teapot cannot face the guests. After pouring, the spout is slightly upward, lowered and retracted.
(3) Tea cannot be added.
Have a full stomach (eight points is enough)
.
(4) Action when pouring tea: Stand on the right side of the guest with your right foot.
Before. Left foot backward, body slightly forward. Then he said, "Please have tea. Be careful. "
tea boiled water
Drinks
cold dish
fruit
hot dishes
soup
theme
five
.
Increase or decrease tableware
：
note:
1.
Increase or decrease tableware according to the specific number of guests when they arrive (ask customers for advice)
2.
The tableware on both sides of the assistant master should be increased or decreased.
3.
Tableware for the elderly and children should be as simple as possible.
Intransitive verb napkin service
：
1.
After obtaining the consent of the guests, serve clockwise from the guest of honor.
2.
Placement location:
A.
Fold it in half three times and put it on the right side of the bone plate (guests leave the table halfway)
.
B.
Spread out and press under the pelvis.
(banquet)
.
C.
Fold diagonally into a triangle and lay it flat on the guest's leg (box)
.
3.
After taking off the napkin
Shake the guest's back gently (pay attention to face up)
.
4.
If the guests put it by themselves, it is necessary
Express gratitude.
Seven. Subscription service
：
1.
(1) familiar with the store business projects. Estimates, special promotions, special dishes.
(2) Know the guest's
Taste characteristics,
Customs and habits,
Life taboos,
Religious belief.
(3) Pay special attention to the elderly when selling,
Kids,
The taste of female customers.
④ Pay attention after placing an order.
Reorder
,
Write clearly the food time after confirmation,
Name, write clearly, and place an order.
2.
Ordering steps:
⑴
"Hello,
Would you like to order? "
⑵
.
What flavor do you like?
Let me recommend it to you. The dishes in our restaurant are as follows ...
(4)
order form
Cold cuts of fruits and drinks
hot dishes
soup
theme
3.
Basic principles of ordering food: nutrition collocation, color collocation, container collocation, taste collocation,
Cooking method collocation.
(sweet in the south, salty in the north, spicy in the east and sour in the west)
.
4.
When ordering, stand at the right rear of the ordering guest, listen carefully and take notes carefully.
5.
Attention should be paid when ordering food: ①
.
If the guest's order is not served, you should apologize first. in fact
I'm sorry
**
The food has just sold out. Do you want to change it? The dishes promoted for the guests should be with the guests.
Similar dishes ordered by people or other specialties of our store.
(2) If a guest orders the same food,
Remind guests to change other dishes to avoid duplication of nutrition.
(3) If the guest indicates that he is in a hurry,
Try to advise guests to order some faster dishes (such as stir-fried dishes and semi-finished products)
First, the standard process of buffet service: the service procedure from the guest's door to the guest's departure:
When the guests arrive at the door, the receptionist, manager and assistant manager should say "Hello, welcome" and always greet the guests.
The usher should ask the number and names of the guests and tell them that "we have a buffet at noon".
If the guest has made a reservation, the receptionist should reconfirm the name of the reservation. The usher should walk in front of the guests, lead them into the restaurant, and ensure that the guests follow.
If there is more than one guest, the foreman and waiter will help pull out the chair and help the guests sit down.
The usher should inform the local foreman or waiter of the guest's name.
The waiter then took away the extra tableware. When there are three people, the vase and ashtray are moved to the empty place, when there are two people, they are moved to the middle of the bisector, and when there is one person, they are moved to the opposite middle.
The foreman and waiter will say, "Hello, welcome. My name is XXX, and I am the head waiter who will serve you at noon today. what would you like to drink? We have small bottles of imported beer and fresh mixed juice ... Do you want to drink cold beer or fresh mixed juice ... It's the season of XXX, and fresh mixed juice is packed in a special cup. After drinking it, you can take it home as a souvenir for you. "
If the guests order tea, they should also smile and say, "We have oolong tea, scented tea, Pu 'er tea, chrysanthemum tea and Tieguanyin tea. What kind of tea do you like? "
If the waiter doesn't know the question asked by the guest, he should smile and say, "Please wait a moment, and I'll ask the head waiter to explain.".
The head waiter explained to the guests, "Our buffet table includes appetizers, barbecues, hot dishes, steamed snacks, shark fin soup, freshly sliced roast duck, freshly cooked ×××××, desserts and fruits. Please enjoy it. "
When ordering drinks, ask the lady, and the head waiter writes down the drinks ordered by the guests and the seat number.
Starting with the lady, the head waiter repeats the guest's order. The foreman handed the order to the waiter.
The waiter holds the tray with his left hand to take the drink.
The waiter walks to the guest's table, stands on the guest's right, starts with the lady, puts the drink on the guest's right, and finishes it clockwise.
The waiter put away the mouthcloth and put it on the right side of the chopsticks.
If a guest smokes, two cigarette butts need to be replaced.
The waiter took the tray and ashtray in his left hand, walked to the guest table, stood on the guest's right, stacked the clean ashtray on the dirty ashtray, put the stacked ashtray back on the tray, and put the clean ashtray back on the table.
The waiter took the dirty ashtray to the pantry.
If the guest doesn't specify what kind of tea to drink, make fragrant tablets.
When making Tieguanyin and Pu 'er tea, we should pay special attention to the quantity of tea. The amount of tea made with a porcelain spoon is enough. Too much tea, the color is like coke. When Chata is dark, you shouldn't use it reluctantly. Immediately take out half of the tea leaves and soak them in another pot.
Check whether the teapot is white and free of tea stains, cracks and cracks before making tea.
Why do you choose a meal when applying for a Chinese waiter? What should I say? I like the family reunion and happy atmosphere in China restaurant. I like the pleasure of calling my friends and drinking in Chinese restaurants.
I am a Chinese food waiter, but the Chinese food manager arranged for me to deliver food. What do you mean, understaffed?