【正文】 saucers, tea spoon, creamer WHAT TO DO HOW TO DO IT WHY Add creams and fresh milk. Set juices (if required). Set glassware. Set B/B plate (if pastries are required). Add the creams amp。 make sure no fingerprints are on the blades. Glass has no spot and crack. Napkins must be clean and well pressed. Chinaware must be clean and properly set. Place the butter plate on the left side of the cover and the dinner fork 6cm from edge of table. Place the butter knife (black out). Place the water glass at the tip of knife. Place the napkin at the center of the cover using the chair position as guidance. According to the amount of the covers on the table set: a) Salt amp。 garnish (ice, syrup, tea and perrin sauce). Check all equipment, (jigger, bar, opener). * All equipment must be clean with out water spots. Delight our customer. Get it right the first time and every single time is a sincere service, this will help to relax our guest and to make them feel at home. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 012 TASK: How to set up a cocktail table EQUIPMENT REQUIRED: Tables, table cloth and skirting WHAT TO DO HOW TO DO IT WHY Layout the table. Lay out the small round table spread evenly in the function room. The table must be in good condition, no damage and no shaking table. Lay the table cloth to cover the table. The table cloth should be clean without any strains amp。STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 001 TASK: Ready to be on duty EQUIPMENT REQUIRED: Keys, checklist WHAT TO DO HOW TO DO IT WHY Ready to be on duty. Staff must be on time to e to work with smile, clean uniform and well groomed. Hotel’s standard. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Team Leader TASK NO: SOP BQT 002 TASK: How to open a function room EQUIPMENT REQUIRED: Function room key, opening checking list WHAT TO DO HOW TO DO IT WHY All must be ready for service 30 minutes prior to the functions start. Check the setup of the tabletop and readiness of the utensils in the Service Station. Ensure that all of the preparation is done in time. Arrange the appropriate assignments to the staff. Get it right the first time and every single time will help to make our guest function enjoyable, this will please them. To delight our customers by being helpful is a sign of courteous service. Planning to ensure the function can be successful is part of our professional service and of ShangriLa care. PREPARED BY。 Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 011 TASK: How to set up a bar (continue) EQUIPMENT REQUIRED: Glasses and banquet table, beverages, garnishes, guest supplies WHAT TO DO HOW TO DO IT WHY Prepare condiments and garnishes. Check bar equipment. Have enough beverage condiments amp。 pepper shakers b) Ashtray and matches Will be located for easy reach of the customer. Show we care for the customers of making them feel they made right choice to have their function at ShangriLa Hotels. Care for customer fined proper hygiene is part of our ShangriLa care. Proper professional service is very important for a caring service. Customer satisfaction will happen if we provide the best possible environment for their enjoyment. PREPARED BY: APPROVED BY : DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Team Leader/Service Associate TASK NO: SOP BQT 009 TASK: How to check a function room (continue) EQUIPMENT REQUIRED: bone late, small bowl, soup spoon, chopsticks, soya sauce dish, silver spoon with stand, all purpose wine glass, red wine glass, maotai glass, napkin, ashtray with match, piece of toothpick, lazy susan, flower WHAT TO DO HOW TO DO IT WHY Standard table setup for Chinese sit down meal. The following is the standard table set up for private dining room. Must be clean and free from strain, no chips and no cracks. Must be polished and shining. Must be polished and no chips and no cracks. We have table set up for 8, 10, 12 and 16 pax. (attached with table top set up for 8 pax) Per out restaurant standard table set up. Hygiene and guest convenience. Hygiene and guest convenience. Hygiene and guest convenience. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 010 TASK: How to set up a coffee break EQUIPMENT REQUIRED: Coffee