【正文】 STANDARD：標(biāo)準(zhǔn)： FILE 文件PROCEDURE：ORDER OF SERVICE 規(guī)程：服務(wù)訂單 口 When serving at table all houses will differ in the order of service,服務(wù)過程中，每間房所需的服務(wù)項(xiàng)目均可能不同：口 This order will be in accordance to your employer39。s wishes.此訂單將根據(jù)主人的希望確定；口 There are obviously correct ways in which meals should be served這是上餐的正確方式口 As in all things, some employers may have their own ideas you must follow their requests.有些主人可能會(huì)提出自己的想法，請(qǐng)一定遵照他們的請(qǐng)求口 The following is the correct manner of service以下是正確服務(wù)方式的舉例：口 It will start it from when the dining room is prepared,服務(wù)始于餐廳的籌備口 Curtains are drawn, the lights dimmed and the fire and candles are lit拉上窗簾，燈光灰暗、點(diǎn)上壁爐和蠟燭口We will presume that the entire five course dinner is to be served `Butler Style39。假定宴會(huì)的五道菜按照“管家風(fēng)格”進(jìn)行服務(wù)；口 The dining room is ready and the water is prepoured餐廳、飲用水準(zhǔn)備就緒：口 The guests are then seated賓客就座口 Lay the first course plate上頭盤碟口 Serve the first course上頭盤菜口 Offer the bread上面包口 Serve the white wine上白葡萄酒口 During the course, keep the water and white wine glasses topped up就餐時(shí)，不停為客人的水杯和白葡萄酒杯斟添酒水口 Clear the first course plate, (two at a time, NEVER stack)客人用完后，清理頭盤碟（一次只清理兩個(gè)菜碟，不要堆放） 口 Lay the main course plate上主菜碟口Serve the main course in the following order:根據(jù)以下順序上主菜．Meat肉類．Sauce ( it is quite acceptable to have placed the sauce in front of the guest first served,before serving the meat)味碟（最好在上肉食之前，將味碟放置在客人正前方） ．Potatoes土豆．Vegetables蔬菜O Pourthe red wine倒紅酒O Offer the main course again for second helpings上主菜作為第二道菜O Clear the main course plates, (again, two at a time and NEVER stack)客人用完后，清理主菜碟（同樣，一次只清理兩個(gè)菜碟，不要堆放）O (Whilst guests are eating the main course, keep the wine and water topped up)（客人用餐時(shí)，保證不停斟添酒水）O After clearing the main course plates, clear the cruets, (except the butter and salt which may be needed for the cheese)主菜用完后，清理味碟（由于還需用奶酩，則黃油和鹽不用清除）O Lay the pudding plates上布J碟O Serve the pudding and it39。s sauce (if necessary)上布丁和味碟（如有必要）O Serve the pudding wine, (sautemes or champagne)上布丁酒（蘇恩特白葡萄酒或香檳酒）O Keep the wine and water topped up不停斟添酒水O Clear pudding plates, (two at a time, NEVER stack)清理布丁碟（一次只清理兩個(gè)菜碟，不要堆放）O Lay the cheese plates上奶酩碟O Serve the cheese上奶酪O Clear the cheese客人用完后，清理奶酪碟O Lay the dessert plates上甜點(diǎn)碟O Offer the dessert fruit上甜點(diǎn)水果O Lay the coffee cups, if your employer wishes to have it served at the table如果主人提出了要求，則上咖啡杯O Pour the coffee and cream, offering sugar (you may place sugar onto the table)上咖啡和奶油、糖（將糖瓶放置在桌上）In Room Dining套房?jī)?nèi)就餐服務(wù)口 Always try to take order in advance to give yourself time for preparation提前接受訂單，給自己留下充分的準(zhǔn)備時(shí)間?？?Learn the menu items by asking chef for information向主廚詢問相關(guān)信息，熟悉菜單內(nèi)容口 Make menu suggestions to guest根據(jù)菜單向客人提出建議?？?Lay the table neatly and creatively桌面擺置應(yīng)整潔干凈而富有創(chuàng)意口 Ensure that all equipment that you need is close by before service服務(wù)開始前，確保所需工具均放置在手邊口 Have spare equipment close by in ease of spillage, accidents or dropped items準(zhǔn)備一套備用工具放在旁邊，防止服務(wù)時(shí)萬一出現(xiàn)外溢、小事故或物品掉在了地上等。口 When serving course by course think carefully about timing若菜肴是一道接一道的上桌的，仔細(xì)考慮上菜的間隔時(shí)間口 Hot food must be kept hot during transportation to suite熱菜在運(yùn)送途中必須保溫?？?Cold or chilled food must not be allowed to warm up冷盤或冷凍食品無需加熱。口 In suite dining is not about eating it39。s a dining experience套間內(nèi)就餐是一種體驗(yàn)，而不只是為了吃飯。口 Set the scene lighting, music, temperature, decoration布置場(chǎng)景，包括燈光、音樂、溫度和裝飾。Sequence of Service服務(wù)順序子 1 ．Assist in seating the guest協(xié)助客人就座2. Assist with napkins幫客人展開餐巾3. Pour water倒水4. Offer bread上面包5. Pour wine倒酒6. serve 1st course上頭盤7. Offer more wine, bread, water添酒、面包、水8. When all guest have finished clear 1st course plates當(dāng)所有客人均用完頭盤后9. Remove any unwanted cutlery移除一切多余餐具10. Serve 20 course (this could be a salad)上第二道菜（可以是沙拉）1I．When ail guests have finished clear plates所有客人用完后，移除餐具12. Offer 2nd wine if necessary如有必要，再次倒酒13．Serve main course (entree)上主菜14. Check with guests that all is satisfactory確定客人一切滿意15．Top up wine and water as required, offer more bread根據(jù)需要斟酒、倒水及添置更多的面包16. When all guests have finished clear all plates客人用完后，移除一切餐具17. Clear unwanted cutlery, glasses and cruets 移除多余餐具、杯子和調(diào)味瓶18. Offer Dessert Menu遞上甜點(diǎn)列單19. Take order for desserts and coffee 記錄甜點(diǎn)和咖啡訂單20. Set table for dessert 擺置餐具以備上甜點(diǎn) dessert ( serve coffee at same time)上甜點(diǎn)（同時(shí)上咖啡）22. Remove dessert plates, Serve coffee, offer liqueurs 客人用完后，移除甜點(diǎn)碟、上咖啡，倒甜酒23. Offer more coffer if appropriate 如有必要，添置咖啡24. Enquire if guest need anything further 詢問客人是否還需要其他服務(wù) Formal Dinner Place Setting正式餐具擺置1. Napkin餐巾2. Fish Fork魚叉3. Dinner or Main Course Fork主菜叉4. Salad Fork沙拉叉5. Soup Bowl amp。 Plate湯碗、湯碟6. Dinner Plate主菜碟7. Dinner Knife主菜刀8. Fish Knife魚刀9. Soup Spoon湯匙10. Bread amp。 Butter Plate面包黃油碟11. Butter Knife黃油刀12. Dessert Spoon and Cake Dessert Fork甜點(diǎn)匙和甜點(diǎn)叉13. Sterling Water Goblet水杯14. Red Wine Goblet紅酒杯15. White Wine Goblet白酒杯BREAKFAST PLACE SETTING早餐餐桌擺放TEA SPOONCUP amp。 SAUCERCEREAL / DESSERT SPOONMAIN COURSE KNIFEBUTTER KNIFENAPKINMAIN COURSE FORKSIDE PLATE1． JUGS OF JUICE，MILK MAY ALSO BE PLACED ON TABLE 果汗機(jī)，牛奶可放置在餐桌上。2． JUICE GLASS PLACED ABOVE TEA CUP AND SAUCER 果汗杯放置在茶杯和茶碟上方。3． SUGAR，JAM，HONEY，MARMALADE，BUTTER PLACED ON TABLE 糖罐、果醬、蜂蜜、橘子醬、黃油均擺放軒餐桌上。4．HOT DISHES SERVED BUFFET STYLE FROM SIDEBOARD 熱菜以自助餐形式提供，均放置在選餐臺(tái)上。5．HOT DISHES MAY ALSO BE PREPARED INDIVIDUALLY IN KITCHEN 熱菜也可在廚房中為客人單獨(dú)準(zhǔn)備。6．TOAST，TEA，COFFEE BROUGHT TO TABLE BY BUTLER管家應(yīng)將吐司、茶水、咖啡送至餐桌。WINE SERVICE餐酒服務(wù)When there is a butler, the wine is served according to the courses. Traditionallywine