【正文】 basket. The cashier will then know which items to add to the bill.另加菜肴必須寫在入廚單上并在旁邊注明。收銀員就會(huì)知道哪一份菜肴應(yīng)加入帳單中。 入廚單 FOOD DOCKET臺(tái)號(hào) 人數(shù) 服務(wù)員Table No. No. of Person WaiterFBS21970801 No. 01128916) When the guest has finished and required nothing else, it is time to take the bill out. Collect the bill from the cashier. The cashier will check that everything has been rung up and place the bill in a folder.當(dāng)客人用餐完畢，不再需要其它事物，此時(shí)可以結(jié)帳。從收銀員處取帳單。收銀員須檢查每一項(xiàng)目都有記錄并夾在一起。7) Deliver the folder’ to the guest.將所有帳單送至客人處。8) The guest will either pay cash, credit card or charge the account to his / her room.客人可付現(xiàn)金、信用卡或記入房帳。9) Return the folder to the Cashier who will process it.將帳單返回收銀員處作單。10) It there is any change or receipts to be returned to the guest, return it in a folder.如有別的單據(jù)或收據(jù)需返給顧客則需夾在一起送給客人。 Room Service 送餐服務(wù) The Room Service dockets are very similar to the Restaurant dockets, except Room Service dockets are not perforated. 送餐服務(wù)的入廚單與餐廳的入廚單基本相似，但送餐服務(wù)的入廚單上沒有打 孔。 The Room Service order is written directly onto the docket and rung up by the Cashier. The top copy is placed on the spike in the kitchen. Let the Chefs know it is there by calling “ordering”. The rest of the docket is given to the Room Service waiter who will get the tray ready. 直接在入廚單上寫下客人需求，并送交收銀員。第一聯(lián)送往廚房，并大 聲說： “下單了”讓主廚知道。余下名單需送往送餐部服務(wù)員并準(zhǔn)備好托盤。 He will then take the meal up with the docket and get the docket signed by the guests. The Room Service waiter returns to the cashier with the docket ready to be processed.送餐服務(wù)員將托著客人所點(diǎn)食物、入廚單并讓客人在入廚單上簽字，簽字后將入廚單送至收銀員處作帳。 Adjusting Cutlery 調(diào)整餐具You need to bee familiar with how your chef presents each menu items so that you can get the appropriate cutlery for the customer to fortably eat each dish.你必須很熟知你的主廚是如何制作菜單上所有菜肴，以確保你能夠向顧客提供恰當(dāng)?shù)牟途?，使客人很舒適的用餐。With the order in the kitchen, the next thing to do is prepare the table for the order. Refer to the scribble pad for cutlery requirements and place cutlery on a dinner plate lined with a serviette ( service plate). Carry to the table and place cutlery in front of customers in the same sequence as the order was taken. Remove any excess cutlery. When adjusting cutlery you should try to do it without reaching across customers.當(dāng)單子送至廚房后，接著要做的是準(zhǔn)備餐桌。根據(jù)你在筆記本上記錄的客人所需餐具，將正確餐具擺在餐巾上，按客人要求的順序依次擺餐具在客人面前，拿走多余的餐具。當(dāng)你在調(diào)整餐具時(shí)盡量不要從正面而從側(cè)面取走。 Serving Food 提供飲食服務(wù)Always take your scribble pad to the kitchen when calling away meals. This is to ensure you receive the correct and entire order, double checking your customers requirements . special salad dressing.當(dāng)通知廚房任何客人所需菜肴時(shí)要帶著筆記本，這是為了確保接到的定單正確，要再次檢查顧客的需求，例如色拉調(diào)味品。Hot food is served on hot plates – whenever you go the kitchen take your service cloths and tray ( if applicable ) with you.熱的食物應(yīng)提供熱盤 – 無論什么時(shí)候你只要去廚房你就必須帶著餐布及托盤（如果是可以用的）。All course are to be served in the same sequence as the order was taken.所有過程都有必須按順序執(zhí)行。Food is served to the customers right, ensuring the meat or main item is closest to the customer for ease of eating.確保給客人提供的服務(wù)恰當(dāng)，確保主食及其它主菜離客人很近以方便客人取。Ensure all acpaniments – sauces and salads are on the table. The time to ask as customer if the meal is enjoyable is shortly after the service of the main course – it’s too late to deal with a problem if the meal is finished. Keep your eyes open – look for nonverbal cues, . all customers are eating except one looking around. What do they need?確保所有調(diào)味品 – 醬、色拉擺放在桌上。當(dāng)主食及主菜上完之后可以問客人是否喜歡這些菜肴。時(shí)刻保持對(duì)顧客的關(guān)注，例如：所有客人都有在吃惟有一位客人在觀望你就要想他需要什么。Attend to customer requests. As a general rule, never go to the kitchen empty handed.留意客人的需要。一般來說，每次去廚房時(shí)都不要空著又手。C. Basic Service Rules 基本服務(wù)守則l To treat the Guest as a “ King ” 客人就是“上帝”l Serve the guest with enjoyment 能夠快樂地為顧客服務(wù)l Never do quarrel with the guest 絕不與顧客爭執(zhí)l When you go off duty or leaving the working area, you must inform the person in charge, and make a hand over list.當(dāng)你下班或離開你的工作區(qū)域時(shí)，你應(yīng)當(dāng)向主管說明并作一個(gè)交接單。l Silver, china, glassware and condiment must be clean and in good condition before they are put back into the storage place.在將銀器、瓷器、玻璃器皿及調(diào)味品放入庫存時(shí)必須保持干凈及良好狀態(tài)。l All staff should call the guests by name whenever possible, check the reservation desk.不論什么時(shí)候只要可能的情況下服務(wù)客人時(shí)，正確稱呼客人的姓名，可與預(yù)定本確認(rèn)。l Always use a tray, place heavy items in the center for more balance.盡量使用托盤，重的物品可放在中心以保持平衡。l To balance large trays, lift to your shoulder and let tray rest on your shoulder and palm of your hand. If tray is still off balance, use your other hand to hold the front part of the tray.使用大托盤為了保持平衡可將托盤的一側(cè)架在肩上，用手支撐以保持平衡。如果托盤仍不平衡，可用另一只手支住前端以幫助保持。l Continuously replace dirty ashtrays with clean inch.不停的將臟煙缸換下并送上干凈的。l By putting clean ashtray to dirty to avoid flying ashes.換上干凈的煙碟并盡量不使煙灰飄起。D. SERVING BREAD ROLLS 提供面包卷服務(wù)Bread rolls are served from the guest’s left using a spoon and fork.用刀及勺從客人左側(cè)送上面包卷。E. USE OF SERVICE GEAR 使用刀叉等餐具正確的方法是：The fork is placed uppermost between the thumb and index finger. The spoon rests on the second finger.拇指與食指拿叉，中指可做支持，與拇指食指拿湯勺。The ends of the fork and spoon rest on the edge of the palm above the small finger.叉及湯匙的柄端放于小指與手掌的連接處。For items such as tomatoes and bread rolls, the fork is reversed so that the curves of the spoon and fork can grip food more easily.諸如西紅柿及面包卷類的食物，叉要面向下拿，以方便切割食品。GREETING AND SEATING GUESTS 問候客人并引入座As guests enter the Restaurant attend to them or at least acknowledge them and suggest that you will be with them in a moment.當(dāng)客人一進(jìn)入餐廳，立即迎上前，或者讓他們知道你一會(huì)兒就來。Greet the guests in a friendly, polite manner. ( If necessary enquire if the guest has a reservation and check the table allocation).以一種友好、禮貌的態(tài)度問候客人。（如果有必要，詢問客人是否作預(yù)定，檢查并安排座位）。Show the guests to their table. It may be necessary to adjust the covers or reset a table, if so, suggest that your guests may wish to wait in the cocktail bar while you prepare the table.向客人指示出桌位，也許有可能需要重新擺臺(tái)，如果客人這樣要求，建議你的客人在雞尾酒吧等片刻以使能準(zhǔn)備好。F.