中式宴会摆台工作指导标准1-FB-G-52

中式宴会摆台工作指导标准1-FB-G-52 1 目的:使摆台工作标准化，专业化，从而提高工作效率和中式宴会服务总体服务品质; 2 范围:适用于宴会部工作人员和管理人员。 3 职责: 3.1 宴会部服务员根据以下操作 流程 快递问题件怎么处理流程河南自建厂房流程下载关于规范招聘需求审批流程制作流程表下载邮件下载流程设计 做好摆台工作; 3.2 宴会领班负责现场指挥管理; 3.3 宴会部检查指导宴会摆台工作; 4 操作程序 4.1 整理桌椅 4.1.1 摆正桌腿和排列桌椅; 4.1.2 桌腿呈正方形正对门的方向; 4.1.3 餐椅可以三三两两或均匀摆放; 4.2 铺台布 4.2.1 站在主人位右侧，拉开椅子，将台布一次铺成; 4.2.2 台布中心股缝向上，对准正、副主人位; 4.2.3 台布四周下垂均匀; 4.2.4 台布整洁、挺括、完好; 4.3 放转台 4.3.1 转台居中，转动自如; 4.4 放装饰物 4.4.1 装饰物置于餐桌中心; 4.4.2 装饰物与宴请的氛围相适应; 4.5 拉椅定位 4.5.1 从主人位开始，椅子中心要对准台布股缝，然后按顺时针方向进行; 4.5.2 椅边恰好触及台布下垂部分，间距均等; 4.5.3 检查椅子是否松动; 4.6 摆烟缸\酱醋壶 4.6.1 烟缸配上底碟摆在转台的四周，对角两只烟缸摆放的边线互相垂直; 4.6.2 酱醋适量; 4.6.3 大型宴会在主宾席的右侧放上酱醋壶; 4.7 摆骨碟 4.7.1骨碟距桌边1.5cm，碟与碟之间的摆放间距相等，盘中图案对正; 4.7.2 操作时手要拿盘边缘部分; 4.8 摆汤碗、味碟 of work enthusiasm and forward-looking. The difficulties and problems of individual cadres indifferent masses as the buck passing, long, make some simple complex problems. Some cadres general talk about pay, do not take the initiative to undertake for the bitter and tired of the work, the lack of courage to play a positive attitude." corrective measures: (LED Leadership: Luo Mingjun, rectification time: before September 25th, insist for a long time) 1, effectively solve the enterprise less, help is not enough. In order to "turn style, solve problems, and do practical things, heart to heart" as the core, in accordance with the provisions of division of Labor Bureau, by the Bureau of Party members and cadres room composition the working group , to help enterprises solve problems, promote the construction of major projects; close ties with the masses, to ask for the people, ask for people to know the people, public opinion, the people, improve people's livelihood. 4.8.1 在骨碟左上方10点钟方向摆放汤碗，与骨碟相距1厘米; 4.8.2 汤碗内摆放汤匙，匙柄指向10点钟方向; 4.8.3 调味碟按照左边酱油碟、右边醋碟的顺序相并摆放于骨碟正上方; 4.8.4 位于骨碟1厘米并与其相切之处; 4.8.5 位于汤碗1厘米并与其相切之处; 4.9 摆筷架、筷子、长柄汤匙、牙签 4.9.1 筷架摆放于距醋碟3厘米处，与调味碟、汤碗的中心在同一直线上; 4.9.2 筷架上近餐碟一侧放长柄汤匙，外侧放筷子，筷子与餐碟中心线平行，筷子尾部距 桌边1.5cm; 4.9.3 牙签放在筷子与长柄汤匙中间，与筷子和长柄汤匙距离相等。牙签底部与汤匙柄底 部平行，印有店名一侧向上; 4.9.4 用品中凡有中、英文说明的一律面朝客人，若两者兼有则中文面对客人; 4.10 摆水杯、葡萄酒杯、白酒杯 4.10.1 手拿杯柄将葡萄酒杯摆在两味碟中间的正上方处; 4.10.2 中心要对正; 4.10.3 杯底与味碟边缘距离1厘米; 4.10.4 水杯摆在葡萄酒杯上方10点钟方向; 4.10.5 白酒杯摆在葡萄酒杯下方4点钟方向; 4.10.6 三杯的中心要在同一水平线上，杯和杯的间距为1cm; 4.10.7 摆金属公用筷架、公勺、筷子; 4.10.8 公用餐具摆放在正、副主人的正上方; 4.10.9 公勺在下，公筷在上，公勺、筷尾部向右，勺和筷子中心点在台布中心线上，勺柄 距葡萄酒杯底5厘米; 4.11 放菜单 4.11.1 正、副主人右侧各竖放一份菜单; 4.12 放口布花 4.12.1 将折叠好的口布花摆放在餐盘中; 4.12.2 摆放整齐，突出主人位; 4.13 全面检查 4.13.1 检查整体布置是否适当; 4.13.2 检查环境，增放绿色植物。 of work enthusiasm and forward-looking. The difficulties and problems of individual cadres indifferent masses as the buck passing, long, make some simple complex problems. Some cadres general talk about pay, do not take the initiative to undertake for the bitter and tired of the work, the lack of courage to play a positive attitude." corrective measures: (LED Leadership: Luo Mingjun, rectification time: before September 25th, insist for a long time) 1, effectively solve the enterprise less, help is not enough. In order to "turn style, solve problems, and do practical things, heart to heart" as the core, in accordance with the provisions of division of Labor Bureau, by the Bureau of Party members and cadres room composition the working group , to help enterprises solve problems, promote the construction of major projects; close ties with the masses, to ask for the people, ask for people to know the people, public opinion, the people, improve people's livelihood.