酒店西餐服務程序彙總中英文(DOC 34頁)

內容摘要
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 準備工作
1.1 Personal grooming 個人儀表
1.2 The table 擺台
1.3 Menu knowledge 菜單知識
1.4 Miscellaneous preparation tasks 各項準備工作
1.5 The waiters sideboard 服務員邊櫃
1.6 Setting the atmosphere – the final check 氣氛布置 – 最後的檢查
1.7 The reservations diary – taking a reservation 預定日記
2. WELCOMING CUSTOMERS 迎接客人
2.1 Seating a customer 引客人入座
2.2 Greeting 問候
2.3 Seating 就坐
2.4 Serving Pre-meal Drinks 提供餐前酒水
3. SERVING FOOD 食品的服務
3.1 Order taking sequence 服務順序
3.2 The scribble pad 記事本
3.3 Docket system 入廚單
3.4 Adjusting cutlery 調整餐具
3.5 Serving food 提供飲食服務
3.6 Cleaning tables 清潔桌麵
4. CUSTOMER DEPARTURE / CLEANING 顧客用餐完畢後清潔
4.1 Arranging customer departure 安排客人離去

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