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（1）餐饮服务

1 客人抵达餐厅，引位员热情礼貌向客人问候。对常客和VIP客人称呼姓氏或职衔。
2 引位员引领客人时，与客人同步稍前，遇障碍物或台阶应提醒客人，对行动不便的客人，应主动搀扶。
3 客人进入餐厅时，服务员要上前问候，主动为客人拉椅让座，送上菜单，并及时提供茶水、纸巾服务。
4 餐厅客满时引位员应告知客人等候时间，并安排客人到休息处等候。
5 客人点菜，服务员熟练运用推销技巧主动向客人介绍菜品特色、特点，并视情况提醒客人适量用餐。
6 服务员填写菜单要做到准确、迅速。如客人对菜点口味有特殊要求，应在点菜单上注明。
7 点菜结束后，服务员要将所点菜品、饮料等内容向客人复述，请客人予以确认。
8客人点菜后，第一道菜出菜时间不应超过10分钟，所有菜点一般应在45分钟内或应客人要求顺序上齐。若某种菜肴制作时间较长，应事先告知客人。菜点温度要冷热适宜，热菜温度一般不低于65℃，汤菜温度一般不低于75℃。
9 客人就餐时，服务员要及时为客人斟倒酒水、更换骨蝶、烟灰缸等。
10 服务员要熟练掌握服务技巧，服务时避免将菜汁、酒水等泼洒到客人衣物上。
11 菜点上齐，服务员要及时告知客人，并询问客人是否添加菜点。
12 客人用餐完毕，如客人要求，应提供菜点打包、酒水寄存等相应服务。
13 服务员在清桌撤盘时要轻拿轻放，避免影响客人就餐。不得暗示、催促客人用餐。
14 客人离开餐厅，服务员应主动为客人拿取衣物，并提醒客人不要遗忘物品。

（2）宴会服务
1 服务员熟练掌握宴会服务程序及有关要求。
2 接受宴会预订后，要根据宴会性质、规模及主办单位要求，对宴会场地进行精心设计布置，恰当烘托宴会气氛。
3 桌次、座次等应于宴会前安排妥当。宴会菜单每桌应放置2份以上。
4 大型宴会，应向客人发放座次安排图，客人到达时，服务员要及时引导客人就座。
5 中餐上菜的位置一般应在主人席旁的第三个席位的空隙处进行，切忌在主宾和主人之间上菜。斟倒酒水以及分菜后上菜应按照先主宾、主人然后按顺时针方向绕餐桌依次进行或按照先女主宾、女宾、男主宾、男宾，最后为主人顺序进行。
6 服务员提供分餐时，要先将菜盘摆放在餐桌上，请客人观赏，并报菜名，再分菜。
7 服务员要熟练掌握分菜技巧，做到分配均匀、迅速、声响小，分汤时不宜盛添过满。
8 在多骨、刺或口味不同的菜品之间及上水果前，应为客人更换骨盘。
9 如有用手剥食的菜品，应提供洗手盅，并为客人上擦手巾。
10 宴会期间如安排讲话、祝酒或节目演出等内容，服务员要及时通知厨房，适当调整上菜时间。
11 宴会结束后服务员要在餐厅门口送别客人。

（3）自助餐服务
1 服务员熟练掌握自助餐服务程序及有关要求。
2 自助餐台设计要做到科学合理，餐台面积、餐台空间与就餐人数相适应，方便客人取菜。
3 自助餐菜品、餐具摆放布局合理，客人取用方便。菜点摆放要分类，摆放顺序一般为先冷菜，然后依次为汤、热菜、甜品、水果等。
4 开餐前15分钟要将菜点上齐，热菜要加盖，并配有暖锅保温。
5 客人就餐期间服务员要及时巡台、整理台面，视情况添加菜点。

1 visitors arrive dining room, a member to greet guests courteous manner. And the VIP guest call for a family or position.
2 lead a member escorting guests, and guest synchronization, a former steps should remind guests, or for the guest, action inconvenience should actively helped.
Three guests enter restaurant, a waiter for forward to greeting, active and seat chair, guest, and provide timely tea menu, tissue service.
4 when a restaurant full member should inform guest lead time and arrange for guests to rest.
5 guest, waiter proficient in order to promote skill characteristic, introduce food guest, and according to remind guests amount.
6 attendant should be accurate and complete menu. As for its guests have special requirements, should taste in some menu.
7 after the order, the waiter will have some food and beverage, etc, to treat people repeat guests.
Eight, after the first guests order the food dish should not exceed 10 minutes of time, all menu items should be in commonly 45 minutes or guest requirements shall be in order. If some dishes make for a long time, should inform guest beforehand. Its temperature, cold dish should not be less than 65 degrees Celsius temperature, no less than the average temperature soup 75 ° c.
9 guest when repast, waiter poured in for guest pour liquor, more forever butterfly and ashtrays, etc.
10 attendant to grasp skilled service skills, service will avoid dish juice, beverage, etc. To the guest's clothing spilt
11 all menu items, the waiter will inform the guest, and enquire if the guest are add menu items.
12 after dinner guests requests, such as its packaging, and shall provide corresponding service deposit etc drinks.
13 the qing table to withdraw plate handled with care to avoid affect guest repast. Not imply, urged the guests for dinner.
14 guests leave dining-room, the clerk should actively take clothing for the guest, and remind guests don't forget.

(2) dinner service
1 clerk mastering banquet service procedure and the relevant requirements.
2 accept party according to the banquet reservation, nature, scale and organizer of party, on elaborate design layout, proper foil party atmosphere.
Table 3 times before the party should be the seating arrangement. Each table should be placed dinner menu 2 above.
4 large banquet, shall issue the seating arrangement to guests, guests arrived, the waiter to timely guide guests seated.
Five Chinese serving position should be in commonly master table beside the third seats on the space, avoid by all means is in the master and between serving. Pour wine and food replenished after serving guthrie, should according to the master and bimhal clockwise turn round table on or before NvZhu Penn, according to the female guest, male, male guest, last one.
6 waiter provided when, should first be cent eat food dish is put on the table, treat people watch, and reported to the dishes, then points.
7 attendant to mastering skills, to divide food distribution uniformity, rapid and sound small, soup when filled with unfavorable had added.
8 in bone, or between different tastes food and fruits, should be more forever. Guest
9 if the food, feed off hand washing cup., and shall provide for the guest brush towel.
10 party during speech, toast or arrange performances, waiter will promptly notify the kitchen, and adjust the serving time.
11 after dinner in the restaurant waiter will hold the guests.

(3) buffet dinner service
1 clerk master program and the relevant requirements buffet dinner service.
2 the buffet design to do scientific and reasonable, eat area, space and dining table, the number of guests adapt to take food.
3 buffet dishes, tableware put layout is reasonable, easy access to guests. Its classification, put in order to put cold dishes, then general priority order soup, dish, sweets, fruits, etc.
4 opened 15 minutes before meals will be on the menu items, all equipped with warm, and to pot.
5 during the dinner guests will promptly, mesa, Taiwan tour according to add menu items.

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