【正文】 hier’s desk. When customers enter ether restaurant, wele them and establish whether they have made a reservation – if so, indicate that they have arrived in the diary. If not, enquire as to the name and allocate a table. It is a good idea to adopt this procedure as it will assist you and your colleagues to refer to customers by name, or locate a customer in the event of telephone calls or a late customer wishing to join party, for example.大多數(shù)的餐廳將預(yù)定日志放置在餐廳接待處或收銀臺(tái)。 注意：檢查衛(wèi)生間是否干凈，毛巾、香皂等是否準(zhǔn)備好。所有員工身著正確制服并表現(xiàn)適宜。Once again check all table setting. Set the atmosphere of the restaurant, ensure lighting is at the correct level, background music is set and all plants and furniture are in the right position. All staff are to be in the correct uniforms and properly presented.再次檢查所有擺臺(tái)。這就是為什么你對(duì)邊柜準(zhǔn)備工作及擺臺(tái)是很重要的原因。 Miscellaneous Preparation Tasks 各項(xiàng)準(zhǔn)備工作There are numerous preparation tasks to be pleted and again these vary with establishments. Examples of such tasks are outlined below:這里將有許多準(zhǔn)備工作需完成并不斷修改確認(rèn)。檢查所有擺臺(tái)。確認(rèn)后按要求擺臺(tái)。定單的任務(wù)是與各種確認(rèn)有關(guān)的。他們將確認(rèn)預(yù)定并安排桌位并將要點(diǎn)統(tǒng)治員工?！　ime spent in preparation is never wasted as efficient preparation is the key to a smooth operation.　　準(zhǔn)備工作所用的時(shí)間并不是在浪費(fèi)時(shí)間，因?yàn)楦咝实臏?zhǔn)備工作時(shí)常是順利運(yùn)作的主要因素?！　here are a number of things to be considered when preparing your restaurant for service – not the least of which is that the restaurant has to be spotlessly clean and presented at its best for each service period.　　在你為服務(wù)做準(zhǔn)備工作時(shí)，有許多需要你注意的事項(xiàng)，不僅僅是要求一點(diǎn)污點(diǎn)也沒有，而且要求餐廳必須處于最佳服務(wù)狀態(tài)。首先要注意制服的干凈整潔。　　(c) Hair hair should be clean and tidy, well groomed and not require constant touching or attention.　　發(fā)型 – 應(yīng)保持干凈整潔，修飾整齊，不要引起特別注意。　　(b) Personal hygiene – a sense of pride is gained by looking well groomed and attractive.　　個(gè)人衛(wèi)生 – 以儀表整潔吸引別人并引以自豪　　Daily bathing and use of deodorant ensures personal freshness and cleanliness. Avoid excessive use of after shaves, cosmetics and perfumes.　　每日沖澡并使用除臭劑以確保個(gè)人衛(wèi)生干凈，避免過量使用“須后水”，化妝品及香水。　　Being in control of the job at hand, along with good self image and personal appearance leads to professional confidence when handling people.　　隨時(shí)處于工作最佳狀態(tài)，伴以良好自我形象及個(gè)人外表，這將你在面對(duì)顧客時(shí)表現(xiàn)得既自信又專業(yè)。酒店西餐服務(wù)程序匯總（中英文）Remarks:All the clearing must follow the rule: who deliver the order。 this person should also finish clearing in his/her shift. He/Her cannot pass to the next shift except by the time he/her finish duty and it is still within one hour after delivering.程序如下: 1. PREPARING FOR SERVICE 準(zhǔn)備工作 Personal grooming 個(gè)人儀表 The table 擺臺(tái) Menu knowledge 菜單知識(shí) Miscellaneous preparation tasks 各項(xiàng)準(zhǔn)備工作 The waiters sideboard 服務(wù)員邊柜 Setting the atmosphere – the final check 氣氛布置 – 最后的檢查 The reservations diary – taking a reservation 預(yù)定日記2. WELCOMING CUSTOMERS 迎接客人 Seating a customer 引客人入座 Greeting 問候 Seating 就坐 Serving Premeal Drinks 提供餐前酒水3. SERVING FOOD 食品的服務(wù) Order taking sequence 服務(wù)順序 The scribble pad 記事本 Docket system 入廚單 Adjusting cutlery 調(diào)整餐具 Serving food 提供飲食服務(wù) Cleaning tables 清潔桌面4. CUSTOMER DEPARTURE / CLEANING 顧客用餐完畢后清潔 Arranging customer departure 安排客人離去 Payment methods 結(jié)帳方式 Cleaning 清潔　　詳細(xì)內(nèi)容如下:　　1. Preparing for service 準(zhǔn)備工作　　 Personal grooming 個(gè)人儀表　　As this is an “up front” industry, your appearance bees all important. Therefore, special attention to grooming is essential.　　因?yàn)檫@是服務(wù)業(yè)的最前方，你的外表是很重要的，因此你必須首先注意這一點(diǎn)?！　he things we look at when we talk of personal grooming include.　　我們所討論并關(guān)注的個(gè)人儀表包括：　　(a) Facial expression – a customer expects to see a smiling face – a smile overes many problems. Show alertness and freshness, never boredom of disinterest.　　表面印象 – 顧客總是希望見到笑臉 – 微笑可以克服任何難題，表現(xiàn)出您的警覺和生機(jī)，絕不要不耐煩或不理睬顧客?！　aily brushing of teeth avoids arduous and helps prevent dental problems. A breath freshener is remended for smokers.　　每日刷牙避免難聞氣味及牙病產(chǎn)生，吸煙者要準(zhǔn)備一個(gè)口腔清新劑。　　(d) Dress – it is the first impression the customer remembers. It is essential to maintain clothes and uniforms in good condition. Show that you care about your appearance and make sure your clothes and uniforms are smart, clean and uncreased. Dirty shoes and laddered stockings also show neglect.　　衣著 – 請(qǐng)記住這是給予顧客的第一印象。你必須關(guān)注你的外表確保制服干凈整潔并無褶皺?！　his is the minimum expectation of your customers.　　這是顧客對(duì)我們的最低要求。　　On arrival, check with the supervisor or manager to establish special requests and expected bookings. They will have confirmed reservations and allocated tables (stations) and docket books to staff member.　　報(bào)到后，與主管及經(jīng)理確認(rèn)特別要求及預(yù)定?！　ou are now ready to undertake preparation tasks. The order in which tasks are bined varies with establishments.　　現(xiàn)在，你已經(jīng)準(zhǔn)備好去執(zhí)行這項(xiàng)任務(wù)?！　?The table 擺臺(tái)　　The table is one of the first things your customers see, that’s why it is necessary to ensure all tables are in the positions as indicated on the floor plan. Floor plans can vary daily depending on bookings.　　桌面是你的顧客所看見的第一樣事務(wù)，這就是為什么說在得到指示后確保所有桌面擺臺(tái)正確是必要的原因，　　Ensure all tables have been wiped and clean cloths or placemats laid. Set the table with items required by your establishment. Common items include salt and peper shakers, ashtray, bud vase, candle holder, chean and polished cutlery, glassware and folded serviette for each customer. Check all table settings.　　確保所有桌面鋪著整潔的桌布并擺好所需物品。一般需要擺放鹽、胡椒、煙碟、花瓶、燭臺(tái)、瓷器、玻璃器皿及折疊的餐巾。 Menu knowledge 菜單常識(shí)1) You must know : a. The dishes on the menu 菜單上的菜肴 你必須知道 b. The prices 價(jià)格b. The seasonal vegetable 當(dāng)季蔬菜c. The specials of the day 每日特式d. Soup of the day 是日例湯e. Items which are not available 哪些項(xiàng)目是不必要的2) How to serve each item: 如何提供每項(xiàng)服務(wù)a. Steak with baked potatoes or French fries and ketchup牛扒、烤土豆片、或法國油煎食品b. When to serve a Finger Bowl何時(shí)給顧客提供碗c. What cutlery for each dish in the right order正確提供，每盤菜需要的餐具d. Parmesan cheese with pasta items, etc.意大利奶酪及面制品等3) Generally follow: 一般上菜程序 ITEM 項(xiàng)目 SERVE WITH 同時(shí)提供 1. Meat Dish 肉類 Steak Knife 牛扒刀 2. Hor D’Oeuvres 餐前點(diǎn)