Banquet Reception Requirements

1, reception banquet should be done:

Six know: know the number, the number, know the identity of the host, banquet standard, meal time, dish type.

Three, we must understand the customs and habits of the guests, understand the taboo contents, and understand the special requirements of the guests.

Three light: light talking, light walking and light action.

Four diligence: diligent, diligent, diligent and diligent.

2.

Under normal circumstances, the location of serving should be between the first, second guests on the right side of the Deputy theme.

2. If a guest performs a separate dish, he shall proceed between the first, second guests on the right side of the Deputy principal.

(3) any dish that looks like a mixed dish, mixed flower or round dish should be kept to the theme when serving dishes.

The dishes should be served on a hot road. When Lai comes to the stage, he will remove the dish cover and introduce the name of the dish to the dish table.

When you divide your dish, face your guests, be bold and cautious, and have a good command of the weight of the dishes.

Try to avoid noise when ordering vegetables.

When you divide the soup and sugar water, put your hands behind your back.

Don't use the spoon to knock the edge of the soup.

It is required to complete the work once a minute, and the withdrawal must be made without the consent of the guests.

When serving dishes, ladies and gentlemen should be first served, then guests first, then guests, then counterclockwise, and finally handed to the owner.

The tableware should be strictly removed according to the right and the upper right.

It is necessary to wait until all the guests have finished before they can eat.

If you have any ingredients, put the ingredients first and then serve the main course.

The important banquet should be filled with each person.

3, delivery towel

When the guest arrives, deliver the towel.

(2) deliver the towel after the soup.

3. Serve with fried dumplings.

Shrimp, crabs and other dishes that need to be eaten by hand.

Put the fruit on and deliver the towel.

After the guests leave, they return the towel.

The towel used in time should be recovered, and the towel holder should be used as far as possible to avoid wetting the tablecloth.

4, shop napkin

1. After the guests are seated, the waiter should go forward and spread napkins for the guests.

Generally speaking, guests should be allowed to open napkins on the right side of the guests. If it is not convenient (if the table is on the wall), you can put napkins on the left side of the guests for the guests.

(3) when the napkin is laid, it is on the right side of the guest, the napkin is held, the napkin is opened gently to the corner, and the right hand is in front, the left hand is in the rear, the napkin is laid lightly on the guests' feet or before the tableware, and use polite language to say, "please!"

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When you need to put a napkin on the left side of the guest, you should stand on the left side of the guest and pay attention to the left hand in front and the right hand behind (the purpose is not to block your arms to the guest's chest).

If you have children, you can help children with napkins according to their parents' request.

5, menu display

Check out the menu before meals. The visitors should carefully check the menu before meals, ensure that the menu is clean, tidy and undamaged, and introduce the first item in the menu with the restaurant.

(2) deliver the menu to the guests: according to the number of visitors, take the appropriate menu to the guests, then open the first page to brief the guests, and recommend the special introduction of the restaurant.

3. When the guest has finished ordering, the waiter will return the menu to the edge of the service desk. The client should return the restaurant menu to the reception desk at the right time.

Check the number, cleanliness and loss of the menu.