西餐擺臺,中英文對照的服務(wù)流程,五星酒店,宴會廳,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)：擺臺菜單：主桌每人一份菜單，副桌每桌兩份分別放在6點和12點方向。確保菜單沒有污點和破損。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號牌：確保已拋光；臺號牌面朝著門的方向；單，雙號，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:擺放在邊臺上蠟燭架:靠近桌花12點方向.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:確保杯子干凈且沒有缺口所有杯子當(dāng)天再擺上臺椅子: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):邊臺的擺放確保3桌共用一個邊臺邊臺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器和清臺盤冰桶架和口布.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)到酒的時間，確保提前倆小時幫其把酒冰上。如果宴會活動人數(shù)超過100人，要設(shè)兩個酒吧。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。準(zhǔn)備足量的酒帶酒吧員工負(fù)責(zé)整個餐前酒會區(qū)域的擺臺：檢查背景音樂和毛巾是否準(zhǔn)備好。注意：用一塊屏風(fēng)隔斷前場與后場要求管事部同事在后場旁邊搭臺收臟餐。確保擺臺不會擋住消防設(shè)備確保擺臺不會擋住墻上的藝術(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)餐前酒會迎賓：當(dāng)客人走到宴會大廳時，在直梯和滾梯處迎接問候客人。有明確的指示牌。服務(wù)酒水：2－3個員工負(fù)責(zé)一個區(qū)域。果汁和軟飲放同一個托盤/紅白酒和啤酒放同一托盤.迎賓也要參與服務(wù)酒水主管要適時的調(diào)整服務(wù)酒水和清臺的人員介紹衣帽間:“您需要使用衣帽間嗎?”注意:用紙巾蘸紅茶來清潔玻璃桌會很容易且干凈.

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,內(nèi)場的員工開始放黃油倒冰水點蠟燭給冰水加冰塊.面包:確保面包是熱的.當(dāng)客人入場,服務(wù)人員要微笑&問候并帶客入坐.一個服