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1、CONTENT-4of6内容简介19.TowelService上毛巾20.BeverageService上饮料21.WineTemperature葡萄酒温度22.WinebytheGlass杯卖葡萄酒23.WinebytheBottle瓶卖葡萄酒24.Coffee&TeaService咖啡及茶水服务标准F&BCorePractices餐饮部核心规范3.Restaurants,Bars&Lounges餐厅,酒吧,酒廊CONTENT-5of6内容简介25.Servingitemsordered服务所点菜式26.RefoldingofNapki
2、ns整叠口布27.Refill&Clearing补充及清理28.SupplementalOrders补单29.ServiceDelays服务延误30.GuestSatisfaction客人满意度F&BCorePractices餐饮部核心规范3.Restaurants,Bars&Lounges餐厅,酒吧,酒廊CONTENT-6of6内容简介31.Ashtrays烟灰缸服务标准32.PresentingtheBill呈现帐单33.Payment付款34.LeavingtheTable离台35.BiddingFarewell送别客人F&BCor
3、ePractices餐饮部核心规范3.Restaurants,Bars&Lounges餐厅,酒吧,酒廊Tablesareset-upaccordingtothereservationsmade.Specialrequirementsareprepared,dietaryrequestsarecommunicatedtotheculinaryteamwellinadvancepriortothestartofservice.Specialsetmenusarecheckedinspellingandaccordingtotheguest’s
4、request.根据预定设置餐桌,提前与厨师沟通客人的特别要求.特殊菜单符合宾客的需求,无拼写错误.PICTUREPhotooftableset-uparrangementwithChampagneinacoolertable-sideandmenusonthetable1.TableSet-Up设台Food&Beverage/Restaurants,Bars&Lounges餐饮部/餐厅,酒吧,酒廊SideandServiceStationsareclean,arrangedandwellequippedwithsufficientmis
5、e-en-place.Soiledplatesareremovedimmediatelyandpilingupofdishesshouldbeavoidedthroughouttheserviceperiod.服务台保持整洁，准备足够的用具。用过的盘子及时收走。2.Servicestation服务操作台Food&Beverage/Restaurants,Bars&Lounges餐饮部/餐厅,酒吧,酒廊Teamleadersareclearlyassignedtotheirstationsandareinchargetohandleorde
6、rsanddeliveryofmenuitemsasperservicestandardsset.Theyaretheonlyonestakingordersorrespondingtoanysupplementalguestrequeststoavoidthatguestsapproachedseveraltimesforthesamerequest.主管需了解所分配到的区域,按照每个服务标准负责点单及菜单的传递。只有主管才能给客人点单或回应客人其他要求,以免让客人重复为同一个问题寻求帮助。PICTURETeamleaderinstat
7、ion3.StationAssignment区域分配Food&Beverage/Restaurants,Bars&Lounges餐饮部/餐厅,酒吧,酒廊Ahostessisalwaysattherestaurant’s/bar’sentrance.保持一名领位员在餐厅/酒吧入口处.4.Hostess领位台Food&Beverage/Restaurants,Bars&Lounges餐饮部/餐厅,酒吧,酒廊Allguestsareimmediatelyacknowledgedonarrivaltotherestaurantorbarwitha
8、warmsmile,appropriateeyecontact,withtheChinesegreeting(accordingtothetimeoftheday),usingtheguest
