Coffee bar management rules and regulations-job responsibilities of coffee shop attendants

The following content is for reference, please modify it according to the actual situation!

A. Duty of coffee shop attendant

* * duties of coffee shop attendants

1. Consciously abide by the rules and regulations and work arrangements in the coffee shop

2, the letter table end installs, the appearance is generous, dresses neatly, the residential address attends each regular meeting.

3. Do a good job of environmental hygiene in the area of responsibility as required.

4. Make various supplements of tableware so that they can be replaced.

5. Strictly abide by the service procedures in the coffee shop

6. Be familiar with the dishes, prices and characteristics offered in the coffee shop.

7. Do a good job of closing and overturning, and improve the utilization rate of many units.

8. Do a good job in finishing the work, and do a good job in fire prevention and theft prevention.

9. Actively participate in business training and constantly improve service skills.

* * Coffee shop service operation procedure

Objective: to master the operation procedure of coffee shop service.

Program:

1. When the guest arrives at the coffee shop, the guest will be welcomed by the leader.

1.1 Welcome guests

1) Open the gate and stand in the lead platform

2) after seeing the guest walk 2 meters away, walk out of the reception desk and hold the menu in his left hand.

3) smile and say hello to the guest. if you are a regular guest, call Mr. / Miss so-and-so.

1.2 enquire about booking: ask the guest whether to make a reservation.

1) booking: when accepting a reservation, ask the name of the guest, the number of seats booked, the meal time, the contact method and the special requirements of the guest.

1.3 if the guest has made a reservation, take him to the pre-booked table.

1.4 if the guest is not booked, bring it to the corresponding table according to the request and number of guests.

1) ask guests if they smoke and bring them into smoking or non-smoking areas, respectively.

2) ask guests if they have any other hobbies, such as window or corner seats

1.5 Boot seating

1) pull the chair for the lady, and after she is seated, push the chair into

2) fold the napkin into a triangle and spread it on the guest's lap (in cooperation with the hall waiter)

3) Open the menu and beverage list and pass it to the guest from the right

4) take two steps back, turn around and leave, and quickly return to the lead platform.

2. The hall waiter pours ice water

1) stand on the right side of the guest

2) gently pick up the water cup with your left hand

3) pour water into the middle of the cup to show respect for the guests

4) fill the water with 8%.

5) gently place the right hand side of the guest.

3. The waiter listens to the appetizer drink list: ask the guest about the wine before dinner, and repeat the name of the drink ordered by the guest.

4. Stay alone

1) take the "order menu" (in triplicate) and fill in the table number, the number of people and the name of the waiter.

2) the first order is a new order, denoted by "N"

3) fill in the name and quantity of the drink

4) hand over the order menu to the cashier and sign it.

5) give the first couplet to the cashier

6) hold two or three couplings to the bar to get drinks.

5. Serving pre-meal drinks

1) hold the tray with the left hand and serve with the right hand

2) stand at the right hand of the guest and pour the wine into the glass.

6. Listen to your order

1) approach the guest, smile, make eye contact, and stand on the right side of the guest

2) listen carefully to the guest's order, first female then male, clockwise principle

3) repeat what the guest ordered, get the guest's approval, and leave backwards.

7. Service bread and butter

1) put the bread into the bread basket and the butter (2 each) on the butter plate with the flower paper.

2) stand on the right side of the guest and place the bread basket and butter in front of the guest's butter plate.

8. Listen to the order

1) write the contents of the guest's order on the "order menu"

2) hand it over to the cashier and sign it by the cashier

3) single order triple couplet, the first couplet shall be handed over to the counter, the second couplet to the kitchen, and the third couplet to the vegetable runner.

9. Adjust the tableware according to the dishes

9.1 check the dishes on the menu and prepare the necessary equipment, such as whether you need to burn a car, etc.

9.2 arrange the necessary cutlery according to the guest's order

9.3 Salad fork is placed on the left side of the main fork, salad knife is placed on the right side of the main knife, and soup is placed on the right side of the salad knife.

10. Serve dishes according to the rhythm of the guests' meals. Appetizer soup salad main course dessert

11. Table service

eleven. 1 service sauce blending

1) stand on the left side of the guest

2) pour the juice on top of the guest salad and let the sauce flow down.

3) ask if the guest is satisfied. There is no need to leave the sauce on the guest's table.

4) step back from the table.

11.2 add drinks: constantly add drinks, water glasses or glasses of wine can not be reduced with 1 big 3

11.3 change the ashtray: there should be no more than two cigarette butts in the ashtray, or there are many sundries in the ashtray

1) drag the tray with the left hand, and place a clean ashtray on the tray

2) stand on the right side of the guest and put the clean ashtray on the dirty ashtray with your right hand

3) pick up two ashtrays to the tray at the same time and put the clean ashtrays back on the table.

11.4 main course is over

1) stand on the right side of the guest and remove the guest's main course plate, bread basket, soy sauce plate, etc.

2) clean the table with dessert plates and napkins.

12. Serve dessert

1) stand on the right side of the guest

2) put the dessert fork on the left and dessert on the right, both an inch away from the table

3) take out the dessert from the cold dish room

4) right-handed service

5) take two steps back and leave.

13. Serve coffee or tea

1) put 2 packets of low sugar, 4 packets of coffee crystal sugar and 6 packets of white sugar in the sugar cup.

2) put the sugar cup and milk cup in the middle of the table

3) take the bottom plate of the coffee in your right hand, put the coffee cup on top, and place the teaspoon flat in front of the coffee cup from the right hand of the guest between the guest's two hands.

4) use the teapot / coffee pot to fill the guest with 2 bumps and 3 fulls. place the kettle on the right hand side of the guest. do not face the guest, but face outward.

14. Check out

15. Seeing off guests

1) pull the chair for the guest

2) bid farewell to the guests and welcome them to come again.