【正文】 F. Im。（如果有必要，詢問客人是否作預定，檢查并安排座位）。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.當客人一進入餐廳，立即迎上前，或者讓他們知道你一會兒就來。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。D. SERVING BREAD ROLLS 提供面包卷服務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。l Continuously replace dirty ashtrays with clean inch.不停的將臟煙缸換下并送上干凈的。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。l All staff should call the guests by name whenever possible, check the reservation desk.不論什么時候只要可能的情況下服務客人時，正確稱呼客人的姓名，可與預定本確認。C. Basic Service Rules 基本服務守則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.當你下班或離開你的工作區(qū)域時，你應當向主管說明并作一個交接單。Attend to customer requests. As a general rule, never go to the kitchen empty handed.留意客人的需要。當主食及主菜上完之后可以問客人是否喜歡這些菜肴。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恰當，確保主食及其它主菜離客人很近以方便客人取。Hot food is served on hot plates – whenever you go the kitchen take your service cloths and tray ( if applicable ) with you.熱的食物應提供熱盤 – 無論什么時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）。當你在調(diào)整餐具時盡量不要從正面而從側(cè)面取走。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.當單子送至廚房后，接著要做的是準備餐桌。 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.送餐服務員將托著客人所點食物、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。第一聯(lián)送往廚房，并大 聲說： “下單了”讓主廚知道。 Room Service 送餐服務 The Room Service dockets are very similar to the Restaurant dockets, except Room Service dockets are not perforated. 送餐服務的入廚單與餐廳的入廚單基本相似，但送餐服務的入廚單上沒有打 孔。9) Return the folder to the Cashier who will process it.將帳單返回收銀員處作單。7) Deliver the folder’ to the guest.將所有帳單送至客人處。從收銀員處取帳單。收銀員就會知道哪一份菜肴應加入帳單中。4) The cashier will then price the docket and file under the table number.收銀員將核算入廚單上的價格并將單據(jù)放在桌號下。其 它幾聯(lián)將直接送至收銀員處。 入廚單 FOOD DOCKET 臺號 人數(shù) 服務員Table No. No. of Person WaiterFBS21970801 No. 0112891 The perforated copy goes to the Chef. Place it on the spike and call “ordering” making sure somebody hears you. The remaining parts go straight to the cashiers black basket. 復印一份給總廚。 WINDOW OYSTERS KIPSirloin M/R MadrasVeg Veg Chick amp。 The procedure is as follows:程序如下：1) Take the docket (lower number first) and write down customers order, table number, date, persons, etc.取出入廚單（先用號小的），寫下客人需求，桌臺號，日期，人數(shù)等。 Lunch and Dinner 午餐及晚餐 Usually the first order to be taken is for drinks (except breakfast). The drink waiter will inform the waiter what must be put on the docket.通?？腿耸窍纫笏蜕巷嬃希ǔ嗽绮停?. Each waiter will be responsible for their allocated dockets and must be able to account for each docket at the end of the shift.At not time should a docket be destroyed, if an error occurs, simply mark error or canceled across it and have it signed by the supervisor.每一位服務員將為他們的入廚單負責，在工作結(jié)束前，所有入廚單保證都已付過帳。第二、第三聯(lián)直接送到收銀員處。 System 入廚單1. The coffee shop docket consists of three pages. The first page has four perforated sections that must all contain the waiters name and the table number. The second and third copies go straight to the cashier.咖啡廳入廚單是一式三聯(lián)的。A scribble pad or similar contributes not only to the smooth operation of your tables but also allows other staff to step in at any stage and assist you. It is necessary for everyone in the restaurant to use the same system.記事本或類似的本子不僅會使你工作順利進行，而且會使其他員工能在工作進展的任何時間給予你幫助。 The Scribble Pad 記事本It is mon practice to take orders on a scribble pad noting the following information: table numbers, number of customers, the time the order was taken and of course, the order. A number system or customer description can be noted next to each order. This is used to avoid asking customers what they have ordered when it es to serving the meal.通常的方式是將客人需求寫在記事本上，注意并跟進，如：桌號，客人人數(shù)，接到客人要求的時間，當然還有客人需求。The order slips as a requisition for your food and beverage ordered, the bar or the kitchen should properly and clearly read what you have written on the order slip.所有對食品及酒水的需要，酒吧及廚房應仔細、正確地閱讀你在酒水單或入廚單上所填寫的。午餐所點菜可一起送上，但其它用餐時間應依次提供。為使所有的事項清楚地記下，在草稿紙上寫下所點食品，遞與領班并與廚房所收單據(jù)相對照。Repeat the order after the guests write down the order on the order pad.當客人在點菜單上填好所點菜肴后應重復一遍。Know who is the host of the party and suggest right away the promotion menu to the guest first.知道誰是主客，誰是賓客，并推薦正確的特式菜單給賓客。當提供服務時很重要的一點就是采取標準順序，通常最后服務主賓。熟悉菜單，作好充分準備以隨時能回答問題壁柜內(nèi)給予建議。3. Serving Food 提供食品服務Introduce yourself to the table host (if this is the house rule). It is a far more personal approach if the customer can call you by name. Be familiar with the menu, preparation methods and acpaniments as you will be required to answer questions and make suggestions.向客人作自我介紹（如果酒店有此規(guī)定）。Place coasters and savories as appropriate and serve drinks.Remove empty glasses as necessary, offer another round.將酒放在小型酒架上為客人提供酒水。重復一遍酒水名稱以再次得到確認。并建議適當?shù)碾u尾酒及餐前酒水。Whenever you make initial contact