【正文】 .................................................11（六）原材料采購流程 ..................................................................................................................................11（七）器皿洗滌工作流程 ..............................................................................................................................12（八）餐廳物品盤點流程 ..............................................................................................................................12（九）廚房物品盤點流程 ..............................................................................................................................12（十）餐券管理流程 ......................................................................................................................................13四、詳細操作程序 .......................................................................................................................................13（一）接受預(yù)定 ..............................................................................................................................................13（二）接聽電話 ..............................................................................................................................................14（三）歡迎客人入座 ......................................................................................................................................15（四）為客人拉椅子 ......................................................................................................................................16（五）服務(wù)毛巾 ..............................................................................................................................................16（六）準備新鮮果汁 ......................................................................................................................................17（七）服務(wù)新鮮果汁 ......................................................................................................................................18（八）準備啤酒 ..............................................................................................................................................19（九）服務(wù)啤酒 ..............................................................................................................................................19（十）接受客人點餐 ......................................................................................................................................20（十一）接受客人點飲料 ..............................................................................................................................21（十二）更換煙灰缸 ......................................................................................................................................22（十三）服務(wù)牙簽盅 ......................................................................................................................................23（十四）如何呈上賬單 ..................................................................................................................................24（十五）結(jié)現(xiàn)金賬單 ......................................................................................................................................25（十六）結(jié)信用卡賬單 ..................................................................................................................................26（十七）保管客人衣物 ..................................................................................................................................27（十八）更換骨盤 ..........................................................................................................................................283 / 63（十九）準備茶水 ..........................................................................................................................................29（二十）服務(wù)茶水 ..........................................................................................................................................30（二十一）開紅酒 ..........................................................................................................................................31（二十二）開白酒 ..........................................................................................................................................32（二十三）服務(wù)白葡萄酒 ..............................................................................................................................33（二十四）服務(wù)白酒 ......................................................................................................................................34（二十五）準備服務(wù)紅酒 ..............................................................................................................................35（二十六）服務(wù)紅酒 ......................................................................................................................................36（二十七）扛圓托盤 ......................................................................................................................................37（二十八）扛長托盤 ......................................................................................................................................38（二十九）準備軟性飲料 ..............................................................................................................................39（三十）服務(wù)軟性飲料 ..................................................................................................................................40（三十一）送客 ..............................................................................................................................................41（三十二）服務(wù)炒飯 ......................................................................................................................................42（三十三）服務(wù)炒菜 ......................................................................................................................................43（三十四）服務(wù)燉湯 ......................................................................................................................................44（三十五）服務(wù)湯面 ......................................