洲际宴会厅程序0039Serving Dinner

1、标准操作程序dinner service正餐服务task number:bqt-0039department: f&b banquetingdate issued: nov. 2007guest expectation: i expect that my dinner will be served to the highest kitchen standards; hot, well presented and special requests will be handled discreetly.我希望我的正餐服务是用厨房的高标准，热的，很好地展示出来同时一些特殊的要求小心的处理time t

2、o train: 60 minuteswhy is this task important for you and our guests?为什么这项任务对我们的客人和你是如此重要？answers 回答: 1. to maximize guests satisfaction可以满足客人的最大期望值2. to ensure that skirting is used consistently and to a standard确保一定要有标准地使用台裙what/ steps什么/步骤how/ standards怎样/标准training questions培训问题1) understand ins

3、tructions 理解班前会说明read white board instructions. 阅读白板上的班前会说明who writes these? 是谁写的这些？occasionally some cold entrees are pre-set on tables. this allows maximum time to be spent concentrating on drink service and attending to guests needs.有时候有些凉菜是可以提前上桌的，这样会给你留出足够的时间去做酒水服务和关注客人的需要a. pre-setting occurs

4、whilst guests are having pre-dinner drinks. 提前准备和给客人准备正餐酒水同时 进行b. pre-set items are normally packed on trolleys and wheeled into the room as no guests are present. 在没有客人在的时候用推车将需要提 前上的菜品运送到房间里c. the general order of pre-setting is as follows: 总的提前准备的原则：i. butters and creamers 黄油和奶油ii. wines in ice b

5、uckets 白葡萄酒放在冰桶里iii. cold entre 凉菜iv. jugs of juice and waters一扎果汁和一扎水v. light candles (if applicable) 点着的蜡烛（如果适用的话）what are cold entre examples? 什么是凉菜的例子？what is the sequence of pre-setting? 什么是提前准备的顺序？who do you serve first? 谁是你第一个服务的人？when serving entrees or main courses, serve a lady first at yo

6、ur table, serving clockwise around the table.在你的桌子上服务凉菜或者主菜时要遵循女士优先的原则，服务按照顺时针方向围绕桌子服务2) meeting the guest迎接客人1. wine/beverage service after they have been seated.红酒和酒水服务要在客人入座后进行2. introduce yourself as you serve wine and explain menu.介绍你自己当你在服务红酒的时候同时介绍菜单3. remove excess glasses as you pour wine i

7、.e. those not drinking wine.拿走多余的杯子当你倒好红酒时，例如客人不喝红酒时4. refill bread baskets when necessary.在需要的时候补充好面包篮how do i meet the guest？ 怎样迎接客人？3) entree service头盘服务1. place unfolded napkins onto guests lap打开餐巾铺在客人的膝盖上2. remove table numbers拿走桌号牌3. check & change ashtrays检查和换烟灰缸4. collect & serve entrees服务&收

8、走头盘5. sideboard duties; remove bottles & glasses餐具柜放置：拿走的瓶子&杯子6. offer red wine服务红酒7. top up white wine & other beverages加满白葡萄酒&其它酒水8. clear entrees when whole table has finished unless otherwise told在整个桌子都吃完后收走头盘除非有其它的吩咐what is the sequence of service with entre? 什么是服务头盘的顺序？4) main course service 主

9、菜服务1. check & change ashtrays检查和换烟灰缸2. collect & serve mains服务和收走主菜3. remove excess glassware收走多余的杯子4. sideboard duties:- prepare centres, remove lids, glasses, return table numbers餐具柜职放置：准备的东西，拿走的盖子，杯子，拿回来的桌号牌5. serve champagne香槟服务6. top up wines/beverages加满红酒/酒水7. clear mains when whole table has

10、finished unless otherwise told 在整个桌子都吃完后收走主菜除非有其它的吩咐8. clear butters, salt & peppers and breadbaskets 拿走黄油，盐&胡椒和面包篮what is the sequence of service with main course? 什么是服务主菜的顺序？5) dessert service 甜品服务1. check & change ashtrays 检查和换烟灰缸2. collect & serve dessert 服务和收走甜品3. take coffee cups & centre to t

11、able拿来咖啡杯&放在桌子正中4. clear dessert拿走甜品5. check & change ashtrays 检查和换烟灰缸6. serve coffee咖啡服务7. clear napkins拿走餐巾8. remove excess glassware拿走多余的杯子9. offer second coffee第二次咖啡服务10. sideboard duties:- clear away everything餐具柜职责：清除所有的东西11. remaining回顾what is the sequence of service with desserts? 什么是甜品服务顺序？summary questions:总结1. how do i introduce myself to guests? 2. what is the sequence of service with entre?3. what is the sequence of service wit