酒店西餐服务程序汇总(中英文)

酒店西餐服务程序汇总（中英文）Remarks:Alltheclearingmustfollowtherule:whodelivertheorder;thispersonshouldalsofinishclearinginhis/hershift.He/Hercannotpasstothenextshiftexceptbythetimehe/herfinishdutyanditisstillwithinonehourafterdelivering.程序如下:1.PREPARINGFORSERVICE准备工作1.1Personalgrooming个人仪表1.2Thetable摆台1.3Menuknowledge菜单知识1.4Miscellaneouspreparationtasks各项准备工作1.5Thewaiterssideboard服务员边柜1.6Settingtheatmosphere–thefinalcheck气氛布置–最后的检查1.7Thereservationsdiary–takingareservation预定日记2.WELCOMINGCUSTOMERS迎接客人2.1Seatingacustomer引客人入座2.2Greeting问候2.3Seating就坐2.4ServingPre-mealDrinks提供餐前酒水3.SERVINGFOOD食品的服务3.1Ordertakingsequence服务顺序3.2Thescribblepad记事本3.3Docketsystem入厨单3.4Adjustingcutlery调整餐具3.5Servingfood提供饮食服务3.6Cleaningtables清洁桌面4.CUSTOMERDEPARTURE/CLEANING顾客用餐完毕后清洁4.1Arrangingcustomerdeparture安排客人离去4.2Paymentmethods结帐方式4.3Cleaning清洁详细内容如下:1.Preparingforservice准备工作1.1Personalgrooming个人仪表Asthisisan“upfront”industry,yourappearancebecomesallimportant.Therefore,specialattentiontogroomingisessential.因为这是服务业的最前方，你的外表是很重要的，因此你必须首先注意这一点。Beingincontrolofthejobathand,alongwithgoodselfimageandpersonalappearanceleadstoprofessionalconfidencewhenhandlingpeople.随时处于工作最佳状态，伴以良好自我形象及个人外表，这将你在面对顾客时表现得既自信又专业。Thethingswelookatwhenwetalkofpersonalgroominginclude.我们所讨论并关注的个人仪表包括：(a)Facialexpression–acustomerexpectstoseeasmilingface–asmileovercomesmanyproblems.Showalertnessandfreshness,neverboredomofdisinterest.表面印象–顾客总是希望见到笑脸–微笑可以克服任何难题，表现出您的警觉和生机，绝不要不耐烦或不理睬顾客;(b)Personalhygiene–asenseofprideisgainedbylookingwellgroomedandattractive.个人卫生–以仪表整洁吸引别人并引以自豪Dailybathinganduseofdeodorantensurespersonalfreshnessandcleanliness.Avoidexcessiveuseofaftershaves,cosmeticsandperfumes.每日冲澡并使用除臭剂以确保个人卫生干净，避免过量使用“须后水”，化妆品及香水。Dailybrushingofteethavoidsarduousandhelpspreventdentalproblems.Abreathfreshenerisrecommendedforsmokers.每日刷牙避免难闻气味及牙病产生，吸烟者要准备一个口腔清新剂;(c)Hair-hairshouldbecleanandtidy,wellgroomedandnotrequireconstanttouchingorattention.发型–应保持干净整洁，修饰整齐，不要引起特别注意;(d)Dress–itisthefirstimpressionthecustomerremembers.Itisessentialtomaintainclothesanduniformsingoodcondition.Showthatyoucareaboutyourappearanceandmakesureyourclothesanduniformsaresmart,cleananduncreased.Dirtyshoesandladderedstockingsalsoshowneglect.衣着–请记住这是给予顾客的第一印象。首先要注意制服的干净整洁。你必须关注你的外表确保制服干净整洁并无褶皱。Thereareanumberofthingstobeconsideredwhenpreparingyourrestaurantforservice–nottheleastofwhichisthattherestauranthastobespotlesslycleanandpresentedatitsbestforeachserviceperiod.在你为服务做准备工作时，有许多需要你注意的事项，不仅仅是要求一点污点也没有，而且要求餐厅必须处于最佳服务状态。Thisistheminimumexpectationofyourcustomers.这是顾客对我们的最低要求。Timespentinpreparationisneverwastedasefficientpreparationisthekeytoasmoothoperation.准备工作所用的时间并不是在浪费时间，因为高效率的准备工作时常是顺利运作的主要因素。Onarrival,checkwiththesupervisorormanagertoestablishspecialrequestsandexpectedbookings.Theywillhaveconfirmedreservationsandallocatedtables(stations)anddocketbookstostaffmember.报到后，与主管及经理确认特别要求及预定。他们将确认预定并安排桌位并将要点统治员工。Youarenowreadytoundertakepreparationtasks.Theorderinwhichtasksarecombinedvarieswithestablishments.现在，你已经准备好去执行这项任务。定单的任务是与各种确认有关的。1.2Thetable摆台Thetableisoneofthefirstthingsyourcustomerssee,that’swhyitisnecessarytoensurealltablesareinthepositionsasindicatedonthefloorplan.Floorplanscanvarydailydependingonbookings.桌面是你的顾客所看见的第一样事务，这就是为什么说在得到指示后确保所有桌面摆台正确是必要的原因，Ensurealltableshavebeenwipedandcleanclothsorplacematslaid.Setthetablewithitemsrequiredbyyourestablishment.Commonitemsincludesaltandpepershakers,ashtray,budvase,candleholder,cheanandpolishedcutlery,glasswareandfoldedservietteforeachcustomer.Checkalltablesettings.确保所有桌面铺着整洁的桌布并摆好所需物品。确认后按要求摆台。一般需要摆放盐、胡椒、烟碟、花瓶、烛台、瓷器、玻璃器皿及折叠的餐巾。检查所有摆台。1.1Menuknowledge菜单常识1)Youmustknow:a.Thedishesonthemenu菜单上的菜肴你必须知道b.Theprices价格b.Theseasonalvegetable当季蔬菜c.Thespecialsoftheday每日特式d.Soupoftheday是日例汤e.Itemswhicharenotavailable哪些项目是不必要的2)Howtoserveeachitem:如何提供每项服务a.SteakwithbakedpotatoesorFrenchfriesandketchup牛扒、烤土豆片、或法国油煎食品b.WhentoserveaFingerBowl何时给顾客提供碗c.Whatcutleryforeachdishintherightorder正确提供，每盘菜需要的餐具d.Parmesancheesewithpastaitems,etc.意大利奶酪及面制品等3)Generallyfollow:一般上菜程序ITEM项目SERVEWITH同时提供1.MeatDish肉类SteakKnife牛扒刀2.HorD’Oeuvres餐前点心Smallforkandknife小刀叉3.Fasta面食SpoonandFork汤匙及叉4.Fish鱼类Fishknifeandfork食鱼用刀叉5.Soup汤类Roundsoupspoon汤匙及叉6.Dessert餐后甜点Dessertspoonordessertfork甜点及叉7.Fruits水果Dessertknifeandfork甜点刀叉8.TeaorCoffee茶或咖啡Creamandsugar奶酪或叉9.Rice米饭SpoonandFork汤匙或叉10.Crustacean(Lobster,Prawnsetc.Withfingerbowl小碗贝类食物（虾、龙虾、等）However,itwillbetheguestchoiceofsequenceoffoodservice.总之，食品将根据客人需要提供。1.2MiscellaneousPreparationTasks各项准备工作Therearenumerouspreparationtaskstobecompletedandagainthesevarywithestablishments.Examplesofsuchtasksareoutlinedbelow:这里将有许多准备工作需完成并不断修改确认。以下为诸如此类的需完成的工作：ServiceStationParStock服务台储备A.Description项目Quantity数量Dinnerknife餐刀Dinnerfork餐叉Dessertspoon甜食匙Dessertfork甜食叉BBknife茶倒Teaspoon茶匙Servicefork普通叉ServiceSpoon普通刀PaperNapkin餐巾纸CommentCard意见卡Captainorderpad点菜单Beverageorderpad酒水单ServiceStationSet-up服务台摆台CoffeecupSaucerMilkJugAshtray咖啡杯碟子奶壶烟碟SugarBowlBBPlateTeaBagToothpick糖罐烧烤盘茶袋牙签CarnationmilkTablematSaucesDollyPaper三花淡奶桌垫酱油纸花垫MatchClothNapkin火柴口布Tea–Coc