Common sense of restaurant service etiquette

1. What are the etiquette requirements for restaurant service?

(1) Pay attention to personal hygiene.

Dress neatly and without pollution, and keep the head, hands and other parts clean. When providing services to customers, behave appropriately and naturally.

(2) Be familiar with dishes and drinks. When customers don't know much about dishes and drinks, they should give detailed explanations in time and give reasonable suggestions on proper ordering. Don't ask questions without knowing.

(3) Respect the choice of guests. When ordering food, customers will not repeatedly recommend dishes, drinks, etc. Customers won't order.

Respect customers' religious and ethnic habits, and take the initiative to ask customers who come to eat for the first time if they have any taboos or other dining habits. (4) Warm and meticulous service.

When receiving the guest's order, carefully record the number of visitors and the meal time, and ask if you need a smoking area or a seat with a good view; When guests enter the restaurant, they take the guests to their seats enthusiastically and actively; When providing services to customers, we should follow the principles of giving priority to female guests, male guests, guests, hosts, elders, children and adults. When guests leave, remind customers not to forget their belongings and thank them. Welcome to visit again. Don't pick your nose, ears, take off your shoes, change clothes in front of guests, and don't give directions or pull familiar guests.

When customers order, they can properly introduce and recommend the specialties of this restaurant. Guests have ordered enough food, so they should take the initiative to remind them to avoid deliberately inducing guests to order more food and causing waste. (Excerpted from: A Concise Reader of Etiquette Knowledge in Welcome to the Olympics, Civilizing and Building a New Style).

2. What etiquette knowledge should an excellent restaurant waiter master?

Hospitality is divided into basic links such as welcoming guests, offering cigarettes, offering tea and seeing off.

(1) Welcome Etiquette If you know that there are guests visiting in advance, you should clean the door in advance to welcome the guests and prepare tea sets, smoking utensils and drinks. You can also prepare fruits, sugar, coffee, etc. According to your family conditions. When the guests arrive at the appointed time, they should go out to meet them in advance.

Guests should be warmly received when they go home. If you wear underwear and * * * at home, you should change into plain clothes, even if you are familiar with the guests.

After the guests enter the room, please sit down first, and then offer tea, cigarettes and sugar. When serving tea and sugar tray, use both hands to peel sugar paper, peel and light cigarettes for guests.

(II) Etiquette for Smoking It is a custom for modern families in China to treat guests, which can't be ignored when entertaining guests. In addition, female guests are generally not given cigarettes.

(3) Tea etiquette should wash tea sets in advance. When pouring tea, you should master the amount of tea.

As the saying goes, hospitality should be "light tea and full wine". The so-called weak tea is to pour two-thirds of the tea leaves into a cup.

Serving tea is also a kind of etiquette that should be paid attention to. According to the traditional custom of our country, both sides should serve tea to the guests.

For a cup with a cup ear, one hand holds the cup ear and the other hand holds the bottom of the cup, gives the tea to the guest, and then says "please drink tea" or "please drink tea". Don't pinch the edge of the cup with your fingers and give it to the guests. Serving tea is neither hygienic nor polite.

(4) Farewell to Fujian etiquette. When guests leave, they should generally be polite. If the guest wants to leave, wait until the guest gets up and then get up to say goodbye. The host shouldn't stand up immediately when the guest says he wants to leave.

Fujian is usually sent to the gate or alley. Some guests often bring gifts, so we should respond when we bid farewell, such as expressing our thanks, or asking guests not to bring gifts when they visit in the future, or thanking some gifts accordingly, so we must not be indifferent.

3. Etiquette knowledge at the table

Although 1 often has "deep feelings, a stuffy mouth" on the wine table; Love is shallow, lick it, "but never say it when drinking.

Keep a low profile, roll up your hair, and never fill it up as soon as you get on the wine table. Wait until the leaders finish drinking each other before it's their turn to worship.

Many people can respect one person, but never one person will respect many people unless you are a leader. 5 respect others by yourself. If you don't clink glasses, how much you drink depends on the situation. For example, the drinking capacity and attitude of the other party must not be less than that of the other party. You should know that you respect others.

6 respect others by yourself. If you clink a glass, say, I'll finish it, and be generous if you like. I am humble, remember to add more wine to the leaders. Don't just drink for the leaders, even if I want to replace them, I will pretend that I want to drink because I want to drink, not for the leaders.

For example, leader A can't drink enough. Beating around the bush can stop people who want to worship leader A. Pick up the glass and advise you to drink. Hold the cup with your right hand and pad the bottom of the cup with your left hand. Remember that your cup is always lower than others.

If you are a leader, you should be sensible and don't put it too low, otherwise how can you be a person below. If there is no special person present, it is best to touch the wine in chronological order, and don't favor one over the other. 10 clink glasses, raise a glass and make a confession.

There is no business on the table. After drinking, the business will be almost the same, and everyone knows it, otherwise people will not be free to drink with you. 12 Don't pretend to be crooked, say the wrong thing, do the wrong thing, don't plead, and consciously punish the wine.

13 If there is not enough wine, put the wine bottle in the middle of the table and let others add it themselves. Don't be silly to pour wine one by one, or what should the people behind you do if they don't have wine? /kloc-there must be a glass of wine at the end of 0/4. Don't leave your glass empty. You can't run away ~ 15 Be careful not to slip up after drinking, don't talk big, don't lose your manners, don't spit everywhere, don't throw chopsticks around, don't move your fingers, drink soup, don't fart and burp, and no one will stop you.

16 Don't say "I can't drink" (if you drink), lest others accuse you of hypocrisy. Believe it or not, people can really tell if they can drink. 17 leaders accompany you to drink and give you face. No matter how much the leader tells you to drink, do it yourself first. Remember, put your hands and glasses down.

18 peanuts are a good thing for people who drink. It is essential to keep a clear head and ask questions after drinking. A cup of yogurt, a cup of hot water and a hot towel all show your concern.

Ancient banquet etiquette procedure: the host greets the guests outside the door. When the guests arrive, they greet each other, introduce them to the living room and provide refreshments.

After the guests are seated, guide them to their seats, with the left side facing up, which is regarded as the chief. There are two seats relative to the first seat, three seats under the first seat and four seats under the second seat. When the guests are seated, the host toasts and dishes, and the guests thank each other with gifts.

There is also a certain emphasis on serving wine at the dinner: respect the elders and guests first, and then the host. After the banquet, guide the guests to sit in the living room and serve tea until they say goodbye.

In modern Chinese banquet etiquette, the first guest of honor sits on the right side of the host, and the second guest of honor sits on the left side of the host or the right side of the first guest of honor, which is decorated. Wine is on the right side of the guests, first guests, then the host, first women guests, then men guests. Pour eight cents of wine, not too full.

The order of serving is still traditional, cold first and then hot. Hot dishes should be placed on the left side of the seat opposite the guest of honor; Serve single dishes or side dishes, pre-dinner snacks, whole chicken, whole duck and whole fish and other plastic dishes, without head and tail facing the theme.

9 tips for not drinking 1. When drinking badly, don't take the initiative to attack, and implement the strategy of defending as the attack; 2. Put two big cups in front of the table, one with white wine and the other with mineral water, drink small glasses and drink water frequently. When the host and guest on the wine table are basically drunk for 8 minutes, they can take the initiative to attack and replace the wine with water; (Not recommended) 3. After toasting, don't swallow it immediately, find a chance to wipe your mouth with a napkin and spit out the wine in the napkin; (for women) 4. Eat some fat and starch foods at the bottom after serving, and it is not easy to get drunk when drinking; 5, master the rhythm, don't drink too much at once; 6, don't mix several kinds of wine, especially easy to get drunk; 7. When serving dishes, don't turn dishes in the middle of the wine table. Leading food on the wine table is a no-no. 8. When you are six minutes drunk, finish the vinegar in the vinegar dish in front of you, and then ask the waiter to add it ... 9. Fill it up every time you propose a toast, and then pretend that you didn't hold the small glass well before drinking, and spill it as much as possible, so that you can drink less every time.

4. Definition of catering service etiquette

Hello! The etiquette is as follows: 1. Drinking Service Etiquette The catering service industry in modern society is developing day by day, people have more and more contacts with the catering industry, and the requirements for service level are getting higher and higher. The service etiquette of catering industry is the direct expression of service quality and service attitude, in which the service level of restaurants is the epitome of the service level of catering industry, and more importantly, it pays attention to etiquette.

The service etiquette of the restaurant is mainly composed of reception desk, check-in desk, accounting desk, dining desk and kitchen desk. 1, Basic requirements for the appearance, appearance and manners of restaurant service personnel (1) The working hours of the instrument should wear the prescribed uniforms.

Clothes should be neat and clean, and pay attention to keeping cuffs and neckline clean. The buttons of clothes should be buttoned, the lining of clothes should not be exposed, and the trouser legs should not be rolled up with sleeves.

Wear a sign card. Waiters and waitresses should wear dark leather shoes, and socks should be slightly darker than leather shoes.

(2) The grooming male waiter doesn't leave big sideburns, the hair at the back doesn't grow to the collar, he doesn't have a beard, and he often shaves; A waitress's hair should not grow to a shawl. But you must wear light makeup, and you are not allowed to wear any jewelry, long nails or nail polish.

Don't wear perfume. (3) The attitude of the restaurant service personnel should be dignified, upright, elegant and noble.

Sit upright, showing nobility and elegance. The gait should be light and steady.

Generally, walk on the right, don't walk in the middle, don't run, and don't compete with guests. When receiving guests, the use of gestures should be standardized and moderate, not too many gestures and not too big movements.

For example, the "straight arm" should be used correctly to guide the guests, and the "horizontal swing" should be used when the guests enter. At the same time, when using gestures, we should pay attention to the coordination with facial expressions and various parts of the body, so as not to appear stiff and cause misunderstanding to the guests.

(4) The service personnel should be warm and gentle, patient and considerate, sensitive to the attitude of the guests, listen to the opinions of the guests with an open mind, be calm and calm, and have a reserved and generous expression. Strong self-control ability can keep a good attitude.

2. Welcome service personnel etiquette Welcome service personnel include: doorman etiquette service personnel and leading service personnel. Before opening, the receptionist must know the general situation of the store and the guests booked on that day, make good preparations for gfd and spirit, and stand on both sides or inside the restaurant door before opening, so as to look around and wait for the guests.

When the guests arrive, greet them warmly and take the initiative to say hello. When guiding the guests, ask whether there is an appointment and how many people there are, and then guide the guests to the correct seat.

This mainly depends on the identity and age of the guests. When guests leave after dinner, they should send a polite farewell message to see them leave.

3. Etiquette of the service personnel on duty The service etiquette of the service personnel on duty mainly includes the service etiquette when opening dishes, ordering dishes, pouring wine, delivering dishes and dividing dishes. When guests are led to the dining table, they should take the initiative to say hello and give up their seats by pulling chairs, handing incense towels and so on.

When handing the incense towel, you can hold the incense towel with both hands and give it to the guests, or you can hold the incense towel with a stainless steel clip and give it to the guests. If a guest orders a drink, put the drink on the guest's right, and then open the bottle cap of the drink.

At the same time, pay attention to holding the bottle in your right hand, revealing the trademark, holding the upper end of the bottle in your left hand, and slowly pouring the drink into the drink cup. It is not advisable to pour it too full or too fast. When opening a can, don't rush the mouth of the can to the guests. If the guest doesn't order a drink, he must provide tea. Put the cup on the saucer and gently put it on the table. Turn the handle of the teacup to the guest's right hand.

If the guest doesn't order in advance, the service staff at the counter should stand on the left side of the guest, put their hands down, hand over the menu and ask the guest to order. When ordering, you can recommend our famous dishes to good guests appropriately.

The menu is usually handed to the guest of honor, female guest or elder first. The name of the order should be accurately and quickly recorded on the menu in duplicate, one for the kitchen counter and the other for the bill counter.

At the beginning of the banquet, the waiter at the reception desk should take out the mouthparts of the two sides from the water label and circulate them. From the first course, the receptionist will pour the first glass of wine for the guests. The order of pouring and sorting is: male guests and female guests, starting from the left side of the theme, pouring one by one clockwise, and finally pouring the theme.

When the host and guests make a toast, the waiter should stop all activities and stand in an appropriate position. When pouring wine, you should pour hard liquor first, then fruit wine, beer and soft drinks.

Service personnel should put a clean napkin on their left arm when pouring wine, serving food and serving food, so as to wipe the drops of wine and drinks instead of their own hands. When pouring wine, you usually hold the bottle in your right hand and pour it slowly in your left hand, especially beer. At first, put the bottle mouth in the middle of the cup and pour it quickly. When pouring wine, slowly move the bottle mouth to the side of the cup, and the pouring speed should also be changed from fast to slow to prevent the foam spilled by beer from rising and overflowing the cup.

Generally, it is better to pour beer with 7 minutes of liquid and 2 minutes of foam. Welcome to adopt. Thank you! I believe my shopping mall platform provides.

5. Catering etiquette

With the development of catering service industry in modern society, people have more and more contacts with the catering industry, and the requirements for service level are getting higher and higher. The service etiquette of catering industry is the direct expression of service quality and service attitude, in which the service level of restaurants is the epitome of the service level of catering industry, and more attention should be paid to etiquette.

The service etiquette of the restaurant is mainly composed of reception desk, check-in desk, accounting desk, dining desk and kitchen desk. The following is a message from the catering database of China Eating Net, which is about catering etiquette and can be used for reference.

1, Basic requirements for the appearance, appearance and manners of restaurant service personnel (1) The working hours of the instrument should wear the prescribed uniforms. Clothes should be neat and clean, and pay attention to keeping cuffs and neckline clean.

The buttons of clothes should be buttoned, the lining of clothes should not be exposed, and the trouser legs should not be rolled up with sleeves. Wear a sign card.

Waiters and waitresses should wear dark leather shoes, and socks should be slightly darker than leather shoes. (2) The grooming male waiter doesn't leave big sideburns, the hair at the back doesn't grow to the collar, he doesn't have a beard, and he often shaves; A waitress's hair should not grow to a shawl.

But you must wear light makeup, and you are not allowed to wear any jewelry, long nails or nail polish. Don't wear perfume.

(3) The attitude of the restaurant service personnel should be dignified, upright, elegant and noble. Sit upright, showing nobility and elegance.

The gait should be light and steady. Generally, walk on the right, don't walk in the middle, don't run, and don't compete with guests.

When receiving guests, the use of gestures should be standardized and moderate, not too many gestures and not too big movements. For example, the "straight arm" should be used correctly to guide the guests, and the "horizontal swing" should be used when the guests enter.

At the same time, when using gestures, we should pay attention to the coordination with facial expressions and various parts of the body, so as not to appear stiff and cause misunderstanding to the guests. (4) The service personnel should be warm and gentle, patient and considerate, sensitive to the attitude of the guests, listen to the opinions of the guests with an open mind, be calm and calm, and have a reserved and generous expression.

Strong self-control ability can keep a good attitude. 2. Welcome service personnel etiquette Welcome service personnel include: doorman etiquette service personnel and leading service personnel.

Before opening, the receptionist must know the general situation of the store and the guests booked on that day, make good preparations for gfd and spirit, and stand on both sides or inside the restaurant door before opening, so as to look around and wait for the guests.

6. Attendant etiquette and training materials

Etiquette training for restaurant waiters: The appearance and manners of restaurant waiters not only reflect the mental outlook of a restaurant, but also reflect the basic quality of restaurant service personnel. The service etiquette of catering industry is the direct expression of service quality and service attitude, in which the service level of restaurants is the epitome of the service level of catering industry, and more attention should be paid to etiquette. It is necessary to strengthen the strict training and requirements on gfd and behavior of restaurant service personnel.

Etiquette and manners of restaurant waiters

People's manners and manners can not be achieved only by wearing expensive clothes or by having good facial features. Etiquette is the expression of politeness in interpersonal communication, and it is also an important aspect of social culture and behavior norms. As a waiter, paying attention to etiquette can directly reflect the overall quality of a restaurant.

The first part: the etiquette of restaurant waiter gfd.

Pay attention to appearance beauty;

First of all, we really need to be polite. In real life, we often see that some people's external and overall performance is not very good, or even very poor, which is the problem of manners. If some people are disheveled and depressed; Some people don't sit or stand; Some people swear when they open their mouths, play cigarette ash everywhere when they smoke, make a fuss when something happens, make a fuss, and interfere with others without scruple ... This phenomenon is a sign of not paying attention to manners and manners.

In the process of service, we often see some guests behave like this. We often use words like "this person's quality is really poor" to evaluate such guests, but please think back, have we ever had similar behaviors in our daily life?

Second, you should pay attention to your appearance. Everyone loves beauty, and stressing the beauty of gfd is not a "boast", but a kind of civilized etiquette. The neat, novel, beautiful and generous image not only conforms to people's aesthetics, but also meets the needs of communication, and at the same time reflects the respect for others and society. Those ugly habits, such as wearing a suit, hitting it on the spot, spitting, yelling and pointing, are all manifestations of lack of education and disrespect for yourself and others.

Thirdly, it is also a key point to emphasize the beauty of appearance and learn the aesthetics of dress. When visiting relatives and friends and celebrating the New Year holiday, people always wear fresh and beautiful clothes. Although this truth is obvious, there are still many people who unconsciously regard the beauty of clothes as a kind of communication consciousness and etiquette. People's dress must take into account the specific time, occasion and purpose, which naturally includes the object of communication, and must not blindly "follow the feelings" without telling the rules.

Specification for Gfd restaurant waiters

Appearance appearance refers to a person's appearance and appearance. Paying attention to gfd is a respect for others and society, a display of a person's mental state and civilization, and a service staff's love for work and enthusiasm for guests.

1. mental outlook-natural expression, smiling, kind, dignified and steady, generous and decent, neither supercilious nor supercilious, giving people a warm and reliable feeling.

2. Hair-don't leave a weird hairstyle, comb it neatly and keep it clean. The waiter's hair should not be too long, it should match the hair.

It is required that the front hair does not cover the forehead, the side hair does not cover the ears, the back hair does not sweep the collar, and long sideburns are not allowed. The waitress's hair should not be too long, the longest is the shoulder blade, which needs to be coiled or hairpin.

3. Face-the waitress's face should be light makeup, light lipstick, and not heavy makeup, keeping an elegant appearance and giving people a natural beauty. Waiters are not allowed to grow beards and are required to shave every day.

4. Hands and nails-nails should not be too long, they should be repaired and cleaned frequently, and hands should be washed and disinfected before service. Waitresses can wear colorless nail polish and should not use other decorations.

5. Perfume-based on elegant fragrance, remember to use strong and pungent perfume.

6. Jewelry-Don't wear jewelry that is inconvenient for work (such as earrings and bracelets), and don't wear jewelry that is easy to hide evil and unhealthy, such as rings, except wedding rings. In order to satisfy the guests spiritually, it is not advisable to wear more decorations than the guests.

7. Clothing-two sets of winter clothes and two sets of summer clothes should be washed and changed frequently. The coat should not be too short to avoid exposing the belt when bending over. Shirts should be ironed, paying special attention to collars, cuffs and buttons. There should be no wrinkles or damage, and the color should be white. Don't let sweat, oil and stains appear on the shirt. You must button up, don't open it.

Shoes and socks should be changed every day, and leather shoes should be polished frequently to keep the upper bright. It is advisable to use black shoes and socks, and it is not advisable to use colors and styles other than those specified. Ladies and waiters should wear formal dresses in winter and summer, not underwear and barefoot. They must wear long tubes of flesh color and are not allowed to wear black. Wear black leather shoes or mend shoes. When wearing a shirt, the neck should be decorated and not exposed. Supervisors and foremen must wear black suits.

8. Personal Hygiene-Keep the whole place clean, including hair, skin, teeth and fingers. The mouth is fresh and tasteless (do not eat strong irritating foods such as onions, garlic and durian), and rinse your mouth frequently. Hairdressing, shampooing, shaving, bathing, changing clothes, cutting nails, washing hands, etc.

7. Courtesy of catering staff

1, courtesy: be sincere and kind; The sound size should be appropriate, and the tone should be peaceful and calm; Respect others.

2. Terminology: honorifics, words expressing respect and courtesy. Such as "please", "thank you" and "sorry" in daily use, and the word "you" in the second person's address. The first meeting was "long heard"; Long time no see; Please criticize it as "teaching"; Trouble others call it "disturbing"; Seeking convenience is "borrowing light"; The client acts as "please" and so on. Efforts should be made to form the habit of using honorifics. At present, the polite expressions advocated in China are ten words: "hello", "please", "thank you", "sorry" and "goodbye". These ten words embody the basic language form of speaking civilization.

Conversation posture: Conversation posture often reflects a person's character, cultivation and civilized quality. Therefore, when talking, first of all, the two sides should look at each other and listen to each other, instead of looking around, reading books and newspapers, looking tired and yawning. Otherwise, it will give people the impression of being absent-minded and arrogant.

2, standing posture: standing posture is the most basic posture of people, is a static beauty. When standing, the body should be perpendicular to the ground, the center of gravity should be placed on the palms of the two front feet, and the shoulders should be relaxed. Arms naturally droop or cross in front of the body, eyes straight and smiling. Don't bend your neck, waist and legs when standing. In some formal occasions, it is not advisable to put your hands in your trouser pockets or cross your chest, let alone make some small moves unconsciously. This will not only appear stiff, give people a feeling of lack of self-confidence, but also lose the dignity of etiquette.

3, sitting posture: sitting is also a static shape. A dignified and elegant sitting posture will give people an elegant, steady and natural aesthetic feeling. The correct sitting posture should be: straight back and relaxed shoulders. Women should put their knees together; Male knees can be separated, but not too big, generally not more than shoulder width. Put your hands naturally on your knees or on the armrests of your chair. On formal occasions, you should be gentle when you sit down, dignified and steady when you get up, and you can't rattle tables and chairs and create an embarrassing atmosphere. No matter what sitting posture, the upper body should be kept straight, as the ancients said, "sitting like a clock." If you insist on this, no matter how you change your posture, it will be beautiful and natural.

4. Posture: Walking is the main action in people's life, and walking posture is a dynamic beauty. "Walking like the wind" means using popular water to describe a brisk and natural gait. The correct walking posture is: light and steady, chest raised, shoulders relaxed, eyes looking straight, smiling, swinging arms naturally.

8. What are the etiquette requirements for restaurant service?

(1) Pay attention to personal hygiene.

Dress neatly and without pollution, and keep the head, hands and other parts clean. When providing services to customers, behave appropriately and naturally.

(2) Be familiar with dishes and drinks. When customers don't know much about dishes and drinks, they should give detailed explanations in time and give reasonable suggestions on proper ordering. Don't ask questions without knowing.

(3) Respect the choice of guests. When ordering food, customers will not repeatedly recommend dishes, drinks, etc. Customers won't order.

Respect customers' religious and ethnic habits, and take the initiative to ask customers who come to eat for the first time if they have any taboos or other dining habits. (4) Warm and meticulous service.

When receiving the guest's order, carefully record the number of visitors and the meal time, and ask if you need a smoking area or a seat with a good view; When guests enter the restaurant, they take the guests to their seats enthusiastically and actively; When providing services to customers, we should follow the principles of giving priority to women, men, guests, owners, elders, children and adults. When guests leave, remind customers not to forget their belongings and thank them. Welcome to visit again. Don't pick your nose, ears, take off your shoes, change clothes in front of guests, and don't give directions or pull familiar guests.

When customers order, they can properly introduce and recommend the specialties of this restaurant. The guests have ordered enough food, so they should take the initiative to remind them to avoid deliberately inducing them to order more food and causing waste. (Excerpted from: A Concise Reader of Etiquette Knowledge in Welcome to the Olympics, Civilizing and Building a New Style).

9. Common sense of table manners

1. Seating etiquette: please sit the guests first, then ask the elderly to sit next to the guests in turn, and enter from the left side of the chair when seated.

Don't move chopsticks after sitting, let alone make any noise, let alone get up and walk. 2. Dining etiquette: Please ask middle-aged and elderly people to move chopsticks first, and take less food each time. Eat less food far away from you. Don't make any noise when eating, and don't make any noise when drinking soup. Sip the soup with a spoon. It is not advisable to drink a bowl from end to mouth. Drink the soup when it is too hot or too cold. Don't drink while blowing.

3. Dining etiquette: Don't burp and make other noises when eating. If there are involuntary noises such as sneezing and bowel sounds, you should apologize by saying "I'm sorry", "I'm sorry" and "Please forgive me". 4. Etiquette for picking up dishes for guests and elders: It is best to use public chopsticks to send dishes far away from guests or elders to them, because the dishes are served one by one. If there are leaders, old people and guests at the same table, whenever a new dish is served, please ask them to move chopsticks first, or take turns asking them to move chopsticks first to show their attention.