西餐擺臺(tái),中英文對(duì)照的服務(wù)流程,五星酒店,宴會(huì)廳,服務(wù)

Iwillprovideyouwithexplanationsandshowyouhowtosetawesternsetmeal.Thenletyoutopracticeby3teams.現(xiàn)在給大家介紹如何服務(wù)西式套餐，之后我們分3組進(jìn)行練習(xí)。EquipmentweneedMenusShowplatesandnapkinsSaladknives,forksandspoonsDinnerknives.&ForksB&BplatesandB&BknivessaltandpeppershakersWatergobletsandwineglassesBreadbasketsandtongsButterdishes所需物品菜單展示盤和口布色拉刀，色拉叉和湯勺主餐刀和主餐叉面包碟和面包刀鹽，胡椒瓶水杯和酒杯面包籃和面包夾黃油碟Section1:tablesetupMenu:individualmenusforVIPtable;2menusfornormaltable(6:00&12:00).EnsurethemenunostainandRedRedCutlery:quantityofcutleryisdependentonthemenu.Andtheallcutleryneedcleanandpolished.AboutthespaceButterdishpleaseseethefloorplan:ButterdishMiddleMiddleWhitewineglassWhitewineglassWaterWater ShowplateShowplateNapkin:clean&therightcolorSalt&pepper:(6:00&12:00)rightsaltleftpepper;Ensurehaveenoughsaltandpepperinshaker.Placedbetweentheshowplateandfloralcenterpiece.Tablenumbercard:ensurewellpolished；thecardfacetodoor；singlenumberanddoublenumbershouldbedisjoined.DoublecheckthespecialNo.4/7/13/14andsoon.Candleholder:(4:00&10:00)Breadbasket:(2:00&8:00)Ashtray:byrequestonstationCandlestand:nearbyfloralcenterpieceat12:00Showplate:pinkforVIPtableandwhiteforwesternmeal.Theveinisupright.B&BknifeandB&Bplate:B&Bplateshouldbeplacedleftofshowplateifonetablefor8pax.B&Bplateshouldbeplacedaboveofshowplateifonetablefor10pax.Glassware:ensurecleanandnochip;wecansettheglasswarebeforetheevennoneedtooearly.Chairs:chairsarecleanandingoodcondition:placedaccordingto3-2-3-2toshowtheroom.1123456678910Advantage:□Anarrangeorganizedroom.Easyforservice.EasyforHSKPdofinallyclean.第一節(jié)：擺臺(tái)菜單：主桌每人一份菜單，副桌每桌兩份分別放在6點(diǎn)和12點(diǎn)方向。確保菜單沒(méi)有污點(diǎn)和破損。餐具：餐具的數(shù)量由菜單決定。所有餐具確保干凈。擺放如左圖：口布：干凈且顏色正確鹽和胡椒：(6:00&12:00)左鹽右胡椒確?？梢哉Ｊ褂脭[放在展示盤和桌花之間臺(tái)號(hào)牌：確保已拋光；臺(tái)號(hào)牌面朝著門的方向；單，雙號(hào)，分區(qū)擺放；注意特別人數(shù)字忌諱，如4/7/13/14/等蠟燭杯:(4:00&10:00)面包籃:(2:00&8:00)煙缸:擺放在邊臺(tái)上蠟燭架:靠近桌花12點(diǎn)方向.展示盤:VIP桌用紫色的；西餐用白色的.面包刀和面包盤:如果是8人桌,擺放在展示盤的左邊如果是10人桌,擺放在展示盤的上邊水杯和酒杯:確保杯子干凈且沒(méi)有缺口所有杯子當(dāng)天再擺上臺(tái)椅子:確保椅子干凈且狀況良好;椅子擺放如左圖:擺放用意:□顯得廳內(nèi)整潔.便于服務(wù)便于清潔Section2:sidetablesetupensureatleast3tablesshareonesidetable.thesidetableshouldbeusedthesamecolortablecloth.icewaterisrequiredduringthewesternsetmeal,soweshouldpreparethewaterpitcherswithnapkinonsidetable.prepareatleast3portionscutleryinsilvertray.coffee&teapotwarming,ensurethepotishot.oneblackpeppershakerbepreparedbyrequest.somesmallplate&cleanerforcleantablewinecoolerandnapkinbesidethesidetable.punchballforchillthewhitewineonsidetableifneed.largeovaltray(atleasttwotraybacktoback)andsmallroundtrayontrayjack;cleananddry:.第二節(jié):邊臺(tái)的擺放確保3桌共用一個(gè)邊臺(tái)邊臺(tái)所用桌布和餐桌桌布顏色一致冰水壺和口布在小的銀托盤里備3套餐具預(yù)熱咖啡和茶壺黑胡椒做備用清臺(tái)器和清臺(tái)盤冰桶架和口布.如果白葡萄酒用量大,也可用Punchbowl.大托盤(至少兩個(gè)背靠背擺放)和小托盤擺放在托盤架上,確保干凈且干噪.Section3:barcountersetupUsethesamecolortableclothforcounter,ensuretheclothcleanandbesteamed.Preparesomedecorationforcounter.Preparethefloormatandash-binIfguestbringtheirownwine,weshouldknowwhencanwedeliverthewine.Sowecanensurechillthewinebefore2hours.Weshouldsettwobarcountersifthisevenhaveabove100paxattend.Preparesomeservicetrayandashtraybybartender.Prepareenoughwinenapkinforwineserve.Bartenderinchargefullcocktailareasetting.Ensuretheblackmusic;facetowelingoodcondition.Sweet-scentedmachinebyrequest.NOTES:Ensurehaveafoldedscreenwardoffthebackarea.Ensureonestewardingstuffstandby.Keepclearofthefireextinguisher.Keepclearoftheartpaint.第三節(jié)：酒吧擺臺(tái)所用桌布顏色和餐桌一致，桌布平整且干凈擺放一些裝飾物，使其美觀防滑墊和垃圾桶如果客人自帶酒水，要提早與客人確認(rèn)到酒的時(shí)間，確保提前倆小時(shí)幫其把酒冰上。如果宴會(huì)活動(dòng)人數(shù)超過(guò)100人，要設(shè)兩個(gè)酒吧。酒吧員工負(fù)責(zé)準(zhǔn)備足量的服務(wù)托盤和煙缸在吧臺(tái)。準(zhǔn)備足量的酒帶酒吧員工負(fù)責(zé)整個(gè)餐前酒會(huì)區(qū)域的擺臺(tái)：檢查背景音樂(lè)和毛巾是否準(zhǔn)備好。注意：用一塊屏風(fēng)隔斷前場(chǎng)與后場(chǎng)要求管事部同事在后場(chǎng)旁邊搭臺(tái)收臟餐。確保擺臺(tái)不會(huì)擋住消防設(shè)備確保擺臺(tái)不會(huì)擋住墻上的藝術(shù)畫Section4:servecocktailhostess:greetingtheguestsatelevator/escalatorwhenguestclosetobanquetfoyer.Signageshouldbeprepared.Passaroundbeverage:2-3stuffinchargeonesection;Juice&softdrinkononetray/wine&beerononetray.Hostessalsoservesthebeveragebytray.Theteamleaderneedadjustthestufftoservedrinkorcleantableduringthecocktail.Cloakroomintroduce:“You’dlikeusethecloakroom?”NOTES:cleantheglasstableusethenapkinpaperwithblackSnackNapkinDecorationCandleholderCocktailtabletea.SnackNapkinDecorationCandleholderCocktailtable第四節(jié)：服務(wù)餐前酒會(huì)迎賓：當(dāng)客人走到宴會(huì)大廳時(shí)，在直梯和滾梯處迎接問(wèn)候客人。有明確的指示牌。服務(wù)酒水：2－3個(gè)員工負(fù)責(zé)一個(gè)區(qū)域。果汁和軟飲放同一個(gè)托盤/紅白酒和啤酒放同一托盤.迎賓也要參與服務(wù)酒水主管要適時(shí)的調(diào)整服務(wù)酒水和清臺(tái)的人員介紹衣帽間:“您需要使用衣帽間嗎?”注意:用紙巾蘸紅茶來(lái)清潔玻璃桌會(huì)很容易且干凈.

Section5:servicesequenceWeshouldservebutterpouricewaterlightcandleaddicewhenallguestshavecocktailatfoyer.Servebread:ensurethebreadwarm.Whenguestscomein,smile&greeting,thenhelpseated.Onetableserverunfoldnapkin:anotheroneservewine.NOTES:ladyfirstandclockwiseServewine:we’dbettertwobottles(red&whitewine)onhands:alwaysshowthelabeltoguests:whitewinefirstserve.Redwinebeforemaincourse.Foodrunnerdeliverthebreadtosectionsandpasstoserver,theVIPtableserverservethebreadindividuallywithtongonB&Bplatefromtheleftside.Speech:Ifspeechduringthesetmealnoservice:standingbeinline:focusontablenotstage;handclapafterspeech。Reporttosectioninchargethenumberofguests.Askfoodrequest:“Goodevening,mynameisHawkins,yourtableserver.Ifyouneedanything,pleaseletmeknowandnowpleaseseeyourmenu.”;vegetarian&putthesignabovetheirshowplates.FoodrunnerdeliversthedisheswithhandforVIPtable,1runnercarries2disheswithwhitegloves.Thendeliverotherdishesinaovaltray.NOTES:sectioninchargeshouthandupwithwhiteglovestoleadfoodrunnerdeliverdishes.Firstcourse:attentiontothefoodfacing;servebreadafterfirstcourseontable;saladfork&knifetakeinplateandclean.Wealwaystakethenumbercardsawayafterthefirstcourseifnorequest.NOTES:foodfacing:the“l(fā)eadingactor”setrighthandsideordown.Maincourse:servetheredwinebeforethefood.Attentiontothefoodfacing:dinnerfork&knifetakeinplateandclean.;servetoothpickonebyone.clearbreadbasketsalt&peppershakerB&Bplateandknife/butterdishfromleftside.;crumbtableswithfoldednapkinsetthedessertfork&spoonfromlefthandside;servetoothpickonebyone.NOTES:Servetherighttypeofcutleryforvegetarian..Andnoneedwashthesalt&pepperbysteward.Dessert:payattentiontofoodfacing;setmilkandsugarontable;2setsforonetable(6:00&12:00);readyonservicetrayinadvancecoffeecupsetontableinfrontofplate(teaspoonishorizontal)2aspartners,onetakescoffeepotandanothertakesteapot.Ifnoneedconvertthecups;readyinpotinadvance;takeorderforVIPtable;dessertfork&spoontakeinplateandclean;putthecoffee/teacupsinthemiddleafterclearthedessert.Petitfours:servethepetitfoursindividuallywithtongforVIPtable.Setmealfinish&farewell:“Thankyou.Goodnight”NOTES:□CheckAashtray,Bbeverage.Ccleannessduringthemeal.Keepeyesforthekeypersons;payattentiontoguestsbelongleftbehind第五節(jié):服務(wù)流程當(dāng)客人在大廳外用餐前酒時(shí),內(nèi)場(chǎng)的員工開始放黃油倒冰水點(diǎn)蠟燭給冰水加冰塊.面包:確保面包是熱的.當(dāng)客人入場(chǎng),服務(wù)人員要微笑&問(wèn)候并帶客入坐.一個(gè)服