Service Sequence

1. Warm Welcome. Extend a personal welcome, be friendly, and make guests feel comfortable.

2. Serving water: determine the guest’s preference for service such as “on the rocks” or “straight up”  

3. Present the menu and the wine list. Whether open or closed, they should be right side up.

4. Serve the beverages. Generally, beverages are served from the guest’s right with the server’s right hand.

欢迎顾客：对顾客进行个性化、友好的问候，让客人感觉舒适

端水或倒水：用冰夹或勺子为顾客加冰

呈递菜单或酒水单：尽量打开，并且正面朝上

点餐前酒水：顾客对于酒水的特殊要求

5. Ask the guests if they wish to order appetizers. They also may wish to order another drink.

6. Serve the appetizers. Food is generally served from the guest‘s left with the server’s left hand.

7. Take the food order. Suggest any daily specials. Answer questions, making sure to remember what each guest ordered.

8. Take the wine order. Offer suggestions if appropriate.

5、询问顾客是否需要点开胃菜：也许客人同时还想加一个酒水

6、上开胃菜：从顾客左侧，用左手服务

7、点菜：推荐每日的特色菜，回答顾客的提问，确保记住每位客人的点单情况

8、点葡萄酒：适当地给予推荐

9. Remove appetizer dishes. The server usually removes dishes from the guest’s right with the right hand.

10. Follow order-placing procedures for food items. Write orders carefully and use correct abbreviations.

11. Serve the wine. See the section on wine service that follows.

12.  Serve salad and bread. Salads should be chilled. Soft bread is usually served warm; hard rolls are usually served at room temperature.

13. Serve the entrée and its accompaniments.

9 撤开胃菜盘：通常，用右手从顾客的右侧撤餐盘

10按照流程为食品下单：正确传递给后厨

11 服务葡萄酒

12 上沙拉和面包：沙拉应该是冰凉的，软面包是温热的 ，硬面包是常温的

13 撤沙拉盘：确保客人已经用完，客人可能在主菜后还要继续用餐

15. Ask if everything is prepared satisfactorily. Know what to do is something is not satisfactory.

16. Clear the table. Make sure that guests are finished before clearing.

17. Take the dessert order. 

18. Serve dessert and /or after-dinner drinks. Guests may want water and /or coffee with dessert.

19. Present the guest check. Present the check as soon as possible after determining that they do not wish to order anything else.

15 上主菜及配菜：服务主菜时要将主菜放在靠近顾客的一侧，将配菜朝向左侧； 询问顾客对菜品是否满意

16 清理桌面：清理前要确认客人都已经吃完

17 点甜品：包括推荐餐后酒水

18 服务餐后甜点（或）餐后酒水：顾客吃甜点时可能需要喝水或者咖啡

19. 呈递账单：关键时刻，不要让顾客久等，也不要错过客人的续餐