【正文】 移動(dòng)軟木塞并朝著自己將其從瓶中拉出。7. 左手握住軟木塞，右手順時(shí)針轉(zhuǎn)動(dòng)螺旋器時(shí)軟布塞松動(dòng)。8. 如果客人沒(méi)有其他要求可將軟布塞和開(kāi)瓶器放進(jìn)口袋里。9. 左手拿餐巾右手從標(biāo)簽背面握住酒瓶。10. 擦干凈瓶口的污跡和有可能殘存的軟木塞屑。Seal should be cut right below bottle lip for hygiene purposeEnsure the cork is not cracking or breaking when pulling cork upward.Make sure there is no noise when the cork is finally removed.Do not throw cork into bucket or elsewhere after loosen it.l 衛(wèi)生起見(jiàn)，封印應(yīng)當(dāng)恰好從瓶口下端割起。l 在將軟木塞向上拔起的時(shí)候要保證軟木塞沒(méi)有破裂或裂斷。l 在拔起軟木塞的時(shí)候確保不發(fā)出響聲l 軟木塞被拔出后不要將其隨意地放置在冰桶或其他地方。Serving Wine酒水服務(wù)1. Approach host from right side and offer tasting. Ex “Sir, would you like to taste the wine first?”2. Pour about 1 cl of wine to host’s glass and wait for guest approval.3. If guest approve, proceed serving clockwise, start with ladies and host last.4. Keep the left over red wine on side table (left over white into the bucket) and refill as necessary.1. 從客人的右手邊上前建議品酒。如“先生，要不要先試一下酒？”2. 在主客的杯子里倒上1cl的酒等待客人的回音。3. 主客同意后，女士?jī)?yōu)先順時(shí)針為客人斟酒，主人最后服務(wù)。4. 把剩余的紅酒放在旁邊的操作臺(tái)上（白葡萄酒放回冰桶）以便酒水續(xù)杯。l When pour wine, make sure the label is facing guest and do not shake the bottle.l Only serve/pour half glass full to maintain wine temperature.l For big table using Chinese wine glass, only pour 1/3 glass for 1st round to identify who is drinking wine and who is not. Then refill more for guest who drinks wine.l 斟酒的時(shí)候保證標(biāo)簽對(duì)著客人，瓶子不能抖動(dòng)。l 只能倒半杯的酒以保證客人喝這杯酒時(shí)酒的溫度一直都是適宜的。l 首先第一圈要知道哪些客人會(huì)喝酒和不會(huì)喝酒，當(dāng)下一次為客人加酒時(shí)就可以為會(huì)喝酒的客人多加些。CIGARETTE SERVICE香煙服務(wù)Serving cigarette to guests.提供香煙服務(wù)。1. Get a box of cigarette with a proper captain order.2. Remove the plastic transparent cover from the cigarette box.3. Pull out 3 pieces of cigarette slightly from the box. 4. Place the pack on a 5inch BB plate with a box of matches 5. Present to guest and mention the brand name.1. 根據(jù)點(diǎn)單的要求為客人拿香煙。2. 拿掉香煙外面的塑料膜。3. 從盒子里拿出3支香煙。4. 放在有一盒火柴的5英尺的盤(pán)子里。5. 交給客人并注意牌子的名字。l All staff must know the brands of cigarettes available in the outlet l Guest requesting cigarettes will be served with their chosen brand where available.l 在餐廳應(yīng)該了解可以提供的香煙的牌子l 提供給客人的香煙應(yīng)該時(shí)刻人所要求的那個(gè)牌子Lighting cigarette for guest.為客人點(diǎn)煙1. Ensure the lighter is adjusted at the minimum flame level before approach to guest.2. Once the guest places the cigarette, hold the lighter approx. 30cm in front of the guest, and then strike the lighter. 3. Once the guest has realised that the flame is lit, move it toward the cigarette。4. Hold it there while the guest lights their cigarette5. After guest is done, extinguish the flame and remove the lighter.1. 在接近客人之前要確?；鹧孀钚　?. 每一個(gè)客人當(dāng)他們拿煙時(shí)打開(kāi)打火機(jī)持續(xù)30秒在客人面前，然后把火熄滅。3. 當(dāng)客人明白你的意思后把火移到點(diǎn)煙的地方。4. 直到客人的煙點(diǎn)著為止。5. 5．客人點(diǎn)完煙過(guò)后，把火熄滅拿開(kāi)。l Anticipate the guest’s needs. If you see a guest taking out their cigarette packet from pocket, be prepared, get your lighter ready and stand by close to the guest.l If you are in a windy location you may need to shelter the flame with your other hand.l 預(yù)測(cè)客人的需要。如果你看到客人從包里掏香煙，要準(zhǔn)備好火并靠近客人，隨時(shí)為客人服務(wù)。l 如果是在一個(gè)有風(fēng)的地方要用另一手擋住火焰。Changing Astray更換煙灰缸1. Obtain service tray and put clean ashtrays on tray.2. Check around table looking for dirty ashtrays3. While holding service tray with left hand, pick up clean ashtray with right hand: by cover dirty ashtray with clean one to prevent ashes from scattering.4. Take them away from table put dirty ashtray on tray.5. Put clean ashtray back on table.1. 用服務(wù)托盤(pán) 把干凈的煙灰缸放在托盤(pán)里。2. 檢查桌子，尋找臟的煙灰缸。3. 用左手拿服務(wù)托盤(pán)。4. 用右手拿起干凈的煙灰缸，蓋住臟的并防止煙灰發(fā)散5. 把臟的煙灰缸放在托盤(pán)里并把干凈的放回到桌上。l Never stack more than 4 ashtrays in one pile.l Make sure ashtrays on table do not have more than 2 butts.l 決不放多于四個(gè)煙灰缸放成一堆。l 確保桌子上的煙灰缸里不可以多于兩個(gè)煙頭。TRAY SERVICE托盤(pán)服務(wù)Bussing tray to stewarding area.把托盤(pán)送到管事部。1. Ensure that all items are securely stacked in a manner that they will not fall off.2. Pick up the tray using the shoulder carry method being very careful 3. Place the tray on the space provided in the stewarding area and unload it safely, and taking care not to break any items.4. At the stewarding bench, items are sorted to assist the stewards. Items are sorted in the following manner: l Cutlery is sorted in its individual containers. l Plates are placed on similar piles.l Contents of glass and cups are emptied into a liquid bin and then sorted upside down into its racks.l Straws, food scraps, paper napkins, doilies are discarded.l Dirty linen should be placed in the linen trolley/bag.l Juices or milk products in the glass should be scrubbed on the bottlebrush, prior to being placed in their individual racks.5. Wipe clean service tray and place ready to pick up food.1. 使用肩膀運(yùn)送托盤(pán)方法的時(shí)候要小心，注意托盤(pán)上的物品是否放穩(wěn)、放正確，確保不要掉下來(lái)。2. 拿起托盤(pán)時(shí)用肩部拖起要非常小心。3. 把托盤(pán)放于管事部規(guī)定的地方并且小心的卸下托盤(pán)上的物品，盡量不要打爛物品。4. 要幫助管事部分揀分類(lèi)物品，遵循以下原則：l 刀叉放在一個(gè)單獨(dú)的器皿里。l 盤(pán)子單獨(dú)放。l 杯子被清空后放到化學(xué)藥水中泡浸或放到筐里。l 試管、食品的廢料紙巾要丟掉。l 臟的布草放到布草車(chē)或袋里面。l 裝果汁或牛奶的杯子應(yīng)該用刷子把底部清理干凈后才可放到杯筐里5. 在拿食物之前先要把服務(wù)托盤(pán)擦干凈和準(zhǔn)備好。l Any service person traveling into the kitchen to pick up food or drinks is to check the station to see if any trays need to be bussed back to the stewarding area.l Do not overload trayl Always take glasses by stem or base. l Never leave Linen in the stewarding areal Very careful not to throw cutlery in the garbage bin.l 為了提高效率，任何員工進(jìn)去廚房取飲料或食品的時(shí)候都必須要查看一下工作柜是否有需要運(yùn)送回去管事部的托盤(pán)。l 不要讓托盤(pán)一次負(fù)擔(dān)過(guò)多器具。l 拿玻璃器皿時(shí)要拿杯腿或杯底。l 不要把餐巾遺留在管事部l 注意不要把餐具丟進(jìn)廢物箱Carrying amp。 Loading Food Tray拖amp。裝食物托盤(pán)Carrying Food Tray:1. To lift a tray allow 15cm of the tray to project over the edge of the tray jack.2. Place the left hand under the tray。 palm of your hand should be at the heaviest part.3. Bend carefully at the knees and lift taking the strain through the legs. 4. Tray is carried above shoulder level. Hold the upper arm and elbow close to the body.5. While maneuvering through crowd guard the tray with your other hand.食物托盤(pán)1. 舉起一個(gè)托盤(pán)大概離托盤(pán)的邊緣15厘米。2. 用你的左手托住托盤(pán)下部重心部位。3. 彎腰時(shí)要注意，起來(lái)的時(shí)候腿部先起來(lái)，不可以先用背部或手臂先起來(lái)，這樣會(huì)很容易翻倒。4. 托盤(pán)要高于肩膀水平，保持上手臂平衡并使肘部接近身體5. 當(dāng)經(jīng)過(guò)人比較多的地方時(shí)，要用另一個(gè)手扶住。