Service process of independent restaurant hot pot restaurant

One: Set up posts to welcome guests, ask questions, introduce seats and install seats. Stand in the designated position according to the standard posture to greet the guests. When you meet guests from other departments, you should bow and say hello. If you are a guest in this department, ask about the number of people and preferences to arrange the location. Lead the guests on the left front. When you arrive at the dining table, you should pull up the chair and give your seat to the guests. Two: Ask for tea, order food, introduce to guests, introduce special dishes to strangers, and introduce new dishes to regular customers. Three: tea, special drinks, side dishes, and small materials. Four: Serve, the order is cold dishes-pot bottom-dipping sauce-meat-seafood-slippery dishes-staple food-dessert-fruit. In the process of serving, first of all, we should choose a good serving mouth, avoid the elderly, children and ladies, and keep a low posture when serving. Check the dishes before serving to ensure the quality of the dishes. After serving, step back and announce the name of the dish, which is simple and clear. Four: in-meal service: pour the wine, show it to the guests before opening the wine, ask the guests whether to open it, open it after the guests agree, and pour the wine for the guests in turn; Divide meals, be careful not to put too much for a guest, and ask the guest if he needs to divide meals before dividing meals; Adjust the fire, always pay attention to adjust the fire for the guests during the service process to ensure that the temperature in the pot is moderate; Add soup, when the bottom of the pot drops to a certain extent, add soup in time, pay attention to adding soup more times and less, to avoid the taste of the bottom of the soup becoming weak; Clean the dining table, clean the garbage on the dining table in time, and ensure that the dining table is always clean; Replace ashtray, bone plate, etc. There must be no more than three cigarette butts in the ashtray. Ask whether to add vegetables and drinks, pay attention to forecast, observe, ask and listen to the opinions of guests in order to provide better service. Five: Check out. When the guest asks to check out, he should immediately go to the bar to check out the bill, carefully check whether there are any missing dishes or many dishes, and then hand them over to the guest after finding them correct. Cash settlement is to ensure the quantity and authenticity of coins. If the account is suspended, it is necessary to find out whether the agreement has expired. See the guests off, remind them to take their belongings with them before leaving, see them off to the elevator, and invite them to come again after seeing them off. Seven: clear the dining table, first check whether the guests have left anything behind, then turn off the headlights and air conditioner, turn it off after the temperature of the induction cooker drops, and then clean the tableware, countertops and various tableware supplies. In a word, in restaurant service, we should be busy and orderly, idle and moderate, put ourselves in the shoes and keep the integrity of our work.