宴会厅服务员

Setup 设台 § Punch in and check for work assignment after reporting to work. 在完成工作后汇报、检查。 § Complete any assigned work duties. 完成所有被分配的工作任务。 § Attend briefing meeting. 参加班前例会。 § Be able to read a BEO and know how to complete a setup. 会读宴会预定单并知道如何完成设台工作。 § Set tables in your assigned area correctly and uniformly, using: clean, pressed linen (without rips, stains or tears); clean silverware, clean chinaware with no chips or cracks; clean glassware. Table complements (salt and pepper, sugar, breadbaskets, etc.) should be clean and filled properly. 在相应的区域内按标准正确的设台，使用干净熨好的布草（没有裂口、污点或破洞），干净无斑点的银器，干净无裂痕、裂口的瓷器，干净无斑点的玻璃杯。桌上配件（盐、胡椒、糖和面包篮等）应准备妥当。 Service 服务 § Know the menu for each function served, and be able to knowledgeably explain the major ingredients and preparation methods for each item to be served. 了解每个宴会的菜单，能够解释每道菜的主要成分和制作方法。 § Follow timing procedures for setting each course. 根据流程上菜。 § Greet and serve guests, following guidelines for aggressive hospitality and all other details of our policies and procedures regarding the service of food and beverage. 根据与餐饮服务相关政策的所有细节和好客的姿态招呼和服务客人。 § Acknowledge and respond to all guest requests, bringing them to the attention of captain or supervisor as appropriate. 对于客人的要求要负责，必要时报告上级。 § Keep station neat and clean during service. Constantly patrol assigned station, exchanging ashtrays, refilling water and coffee, removing service items and condiments per established policies and procedures. 在服务过程中保持工作区域干净整洁。时刻查看被分配的区域，更换烟灰缸，补充水、茶和咖啡，移走不需要的调味品或服务器具。 § Know and use “suggestive selling” techniques when possible in selling wine, mixed drinks, after dinner cordials, coffees. 懂得并尽可能用“建议式销售”技巧建议已用完餐后茶点需要点酒或混饮的客人。 § Follow all guest check and money-handling procedures when serving beverage orders. 按菜单点饮料服务时，根据规定为客人结账。 § Always notify the captain before leaving the floor or banquet service area. 在离开工作区域或楼层前一定要通知上级。