What Does a Back Office Staff Do?
Restaurant service refers to a kind of service provided by restaurant service staff to customers. The restaurant service as a front desk service mainly serves customers directly. The level of service affects the dietary effects of dining staff on the one hand and affects hotels and restaurants on the other. And the reputation of the cafeteria. Even if the back-office staff has a high level of cooking and the food is quite delicious, if the front desk service is not enthusiastic and thoughtful, it will be thrown away, and even whispered to the diners, making the good food and food not good, the diners will not be satisfied. . Therefore, doing a good job in restaurant service is of great significance for doing a good job in meal supply.
Restaurant service
(A service provided by restaurant staff to customers)
- Chinese name
- Restaurant service
- Belong to
- A service from a restaurant staff to customers
- Mainly direct
- Customer service, the level of service
- Including
- Restaurant types and management items
- Restaurant service refers to a kind of service provided by restaurant service staff to customers. The restaurant service as a front desk service mainly serves customers directly. The level of service affects the dietary effects of dining staff on the one hand and affects hotels and restaurants on the other. And the reputation of the cafeteria. Even if the back-office staff has a high level of cooking and the food is quite delicious, if the front desk service is not enthusiastic and thoughtful, it will be thrown away, and even whispered to the diners, making the good food and food not good, the diners will not be satisfied. . Therefore, doing a good job in restaurant service is of great significance for doing a good job in meal supply.
- There are many contents of restaurant service work. In summary, it can refer to all the work that provides convenience for guests to eat. The content of restaurant service work differs depending on the type of restaurant, the business project, and the restaurant grade, but the basic content is roughly the same.
- Restaurant service work is a complex and important task. From the perspective of marketing, if the results of the diet work are considered as products provided to the society, then the food for people is the core of this product, and the restaurant service is the extension of this product. Analyze the restaurant service work from the relationship between the whole and the part, the window of the catering work in the restaurant, and the restaurant waiter is the "eyes" of the chef. To make people satisfied with the products of the diet work, not only need to provide people with delicious meals, but also must be accompanied by quality services. However, restaurant service work is done by restaurant waiters. To do this job well, you need to choose people with good quality as waiters.
- 1. Ideological quality. I love my job, set up the idea of serving the people, abide by the professional ethics of the waiters, have the "customer first, credit first" thinking, can correctly understand the relationship between service and being served, service staff and dining staff, have an overall concept And collaboration.
- 2. Business quality. Have certain knowledge and skills of restaurant service theory. Be able to understand the customers' diet, and be able to receive a variety of different service objects; Understand the basic knowledge of various procedures in the cooking process, be able to introduce customers to the flavor characteristics and production methods of various dishes in the business, and be able to report the business The name and price of the dishes; have the skill of arranging wine, removing the table, pouring wine, and serving vegetables; know the local customs, understand the local famous products, places of interest, historical sites, and traffic conditions, and be able to answer the customers' questions; Can properly deal with various problems that occur during the service.
- 3. Work style. With hard work and hard work, good hygiene habits; being polite, smiling, and creating a "home away from home" dining environment.
- 4. Appearance and behavior. The appearance is dignified and not overly dressed, giving people a natural beauty, being elegant and not stiff, lively and chic without showing frivolity, giving a respectable impression.
- 1. Set up the platform. Paving platform refers to the working process of restaurant staff laying various tableware on the countertop according to the number of people dining. This is a basic technique for restaurant waiters, and it is also a demanding countertop design work. This work should generally be prepared before the guests have a meal.
- 2. Arrange seats. The arrangement of seats in Chinese feasts has been more elaborate since ancient times. Generally, they are divided into upper and lower positions. How to arrange them is not the same. At present, only one point is the same. That is, the main guests are sitting in or on .
- 3. Pouring wine. Restaurant waiter pouring wine on behalf of the host is called pouring wine. Pouring is another technique in restaurant service. Chinese banquets usually use only two types of liquor, one is hard liquor, that is, white liquor. The second is sweet wine or colored wine. The restaurant should be fully stocked with various drinks, and strive to complete the variety, so that guests have ample choice. White wine, champagne, and various beverages are generally served cold in the summer, while spirits and colored wines do not need to be chilled, and rice wine can only be applied after warming. No matter what kind of wine is used, the bottle stopper should only be opened with the consent of the guest in advance. Never drink the wine forcibly, never open the bottle first, and then ask the guest for advice or force an account to collect money.
- a. Pouring requirements. Before pouring the wine, the waiter should prepare the drinks the guests need to drink and perform the necessary quality checks. After the inspection, the bottle body and the bottom of the bottle are dried for use. At the same time, place the tray with a cloth, and then install the tray to place the wine bottles one by one. Only 2-3 bottles of wine are placed on each plate to facilitate the tray. Pouring wine is usually 80% full. When pouring wine, the bottle mouth should be slow to make wine, and do not touch the mouth of the wine glass to prevent it from making a sound or breaking or flipping the wine glass. When pouring beer, let the liquor flow down the wall of the glass to reduce foaming. If there is only a little wine left in the bottle (less than one glass), it should not be used again when refilling, because it is rude to pour the bottom of the bottle.
- b. Pouring posture. Left hand tray, right hand take the wine bottle from the plate, hold the lower end of the bottle tightly, the surface of the plate should always be stable, and the left arm should be opened to the left (to the extent that the edge of the plate cannot touch the guests). The waiter stands on the right side behind the guest, steps forward with his right foot, leans his body over the guest, and leans his upper body slightly forward. Don't stay close to the guest, but don't stay away from the guest. Before pouring wine to each guest, the trademark of a certain kind of drink should be indicated to the guest, and the guest will agree and then pour it. If guests do not like or are not satisfied, they should be replaced immediately. Pouring wine must be poured from the right side of each guest, not for the left and right guests in one place.
- c. Pouring order. The banquet pouring is higher than usual. In the case of a waiter pouring wine for a guest, the first glass of wine should start from the main guest, and then proceed clockwise around the platform one by one. For example, two waiters can start around the stage separately from the guest and deputy guest. In the process of the banquet, Xu Xunping and ordinary wine pouring do not need to follow this method.