资源简介

(共17张PPT)
项目七 席间服务
Project 7 Table Service
任务2 西餐席间服务
Task 2:Western Restaurant Table Service
情境导入
西餐宴会礼仪知多少
01/
03/
供应冰水
Ice water service
展口布
Opening napkin
02/
服务餐前饮品（开胃饮品）
Pre-meal beverage (aperitifs)
04/
调整餐具
Adjust the tableware
05/
派送面包
Bread service
06/
上开胃菜
Appetizers Service
07/
酒水服务
Wine service
08/
上汤
Soup service
09/
上主菜
The main course service
10/
服务餐后甜品、饮料
serve the dessert and beverage
11/
服务餐后酒和雪茄
After-dinner wine and cigars
一、展口布 Opening napkin
顺序 服务流程
1 取下展示盘或餐桌上的口布，在客人右后方轻轻打开。
Remove the table napkin from the display plate or dining table and gently open it at the right rear of the guest.
2 将展开的口布由外往内轻轻铺在客人腿上，注意手不要碰到客人的身体。
Spread the table napkin from the outside to the inside on the guest’s leg, avoiding touching the guest’s body.
3 为客人展口布时，注意女士优先的原则。Pay attention to the principle of “ladies first”.
二、供应冰水 Ice water service
顺序 服务流程
1 右手持水壶，左手拿一块折成方形的干净口布垫在壶下，从客人右侧斟倒，冰水一般斟至水杯 3/4 处即可。注意保持所有餐位水杯水位一致。
Hold the pot in the right hand, take a square towel pad with left hand and put it under the pot. Pour the ice water from the right side of the guest and fill the water to 3/4 of the glass. Pay attention to keep the water level of all table glasses consistent.
2 倒水时不可拿起水杯。
Do not pick up the glass when pouring water.
3 每服务完一位客人，应用干净的口布擦拭壶口，然后为下一位斟倒。
Wipe the spout with a clean cloth every time after using, then pour the water for the next guest.
4 及时为客人添加冰水，一般看到客人水杯只剩 1/3 时需要添加。
Add ice water for guests in time. Generally, the water glass can not below 1/3 of the cup.
三、服务餐前饮品（开胃饮品）Pre-meal beverage (aperitifs)
顺序 服务流程
1 服务餐前饮品时，应使用托盘服务。
Tray service should be used during the pre-meal beverage service.
2 服务顺序遵守女士优先原则，然后依顺时针依次服务即可。
The service order should follow the principle of “ladies first”, and then serve clockwise.
3 当客人饮用完毕没有追加意愿时，应及时撤回酒杯。
When the guest has no additional intention to refill, the server should take the glass back in time.
四、调整餐具 Adjust the tableware
顺序 服务流程
1 当客人完成点餐后，服务人员要根据客人所点餐食来调整餐桌上的餐酒具，看是否需要增加或撤换，并调整其排列情况，依照上菜的顺序，由内而外排列餐具。注意增减餐具时，动作要专业、语气要轻柔，避免打扰到客人。
When the guests have done with the order, the server should add or remove the tableware for the ordered wine and food, and adjust their arrangement according to the order of serving from inside to outside. Attention to present professional service with polite tone, and avoid disturbing the guests.
五、派送面包 Bread service
顺序 服务流程
1 派送面包时站在客人左侧服务，熟练使用服务叉、匙。
When doing the bread service, the server should stand on the left side of the guest and use the serving fork and spoon expertly.
2 与面包搭配的黄油、果酱等也要一并上桌，共用的放在餐桌中央。
The butter, jam and those which are used with bread should be served together. The sharing items should be put on the middle of the table.
3 面包是无限量供应，要依照客人意愿为客人不断补充。
Bread is unlimited and should be replenished according to the guest’s wishes.
六、上开胃菜 Appetizers Service
顺序 服务流程
1 开胃菜可直接放置到展示盘上，若客人未点开胃菜，则可直接为客人上汤。Appetizers can be placed directly on the display plate. If the guests haven’t ordered appetizers,
the server can serve guests soup directly.
2 大盘开胃菜可直接用手端送，服务时站在客人右侧服务。
Appetizers which are placed in a large plate can be delivered directly by hand. The server should stand on the right side of the guest to do the service.
3 若餐盘有标识，则应注意标识正面对准客人。
If the plate has a logo on the edge, the server should turn the logo to face the guest.
七、酒水服务 Wine service
顺序 服务流程
1 酒水服务包括示酒、开瓶、试酒、倒酒等一系列服务，客人点完酒水后就可以进行酒水服务了。
Wine service includes bottle showing, opening, taste-testing, pouring and so on. Drinks can be served after the guests have done with the order.
2 服务酒水时通常是先白酒再红酒；先淡酒再浓酒；先新酒再老酒；先喝不甜的酒再喝甜的酒。
Wine service should follow this rule: white wine first, then red wine; light wine first, then strong wine; new wine first, then old wine; dry-sweet wine first, then sweet wine.
3 注意餐酒的搭配。
Pay attention to the collocation of wine and food.
八、上汤 Soup service
顺序 服务流程
1 上汤时必须使用底盘，且底盘应与汤碗一起上桌，不允许出现分开服务的情况。The soup bowl must be used with the chassis. Separating service will not been allowed.
2 汤的温度一般很高，服务时务必小心，提醒客人“先生 / 女士，帮您上汤”，然后由客人右侧服务。
The temperature of soup is usually very high. The server needs to be careful and remind the guests that the soup is coming and serve it from the right side.
九、上主菜 The main course service
顺序 服务流程
1 服务人员上主菜之前，要先检查餐桌上的餐具是否齐全，随时为客人增补餐具。
Before serving the main course, the server needs to check if the tableware on the table is
complete and prepare to add the tableware for the guest at any time.
2 服务主菜时注意主菜、配菜摆放的位置及佐料添加的方式。
Put all the main course and side dishes on the right position.
3 若此主菜允许客人用手拿取，注意为客人提供洗手盅，并向客人口头说明，以免客人误用。
If the main course needs the guest to take by hand, pay attention to provide the guest with a hand-washing cup and explain to the guest to avoid misusing.
4 上完主菜后，立即进行佐餐酒服务。若是葡萄酒，则应按照葡萄酒的服务步骤进行服务。
After serving the main course, the server needs to do the wine service immediately. If the guest ordered wine, the server should serve in accordance with the wine service procedures.
十、服务餐后甜品、饮料 serve the dessert and beverage
顺序 服务流程
1 主菜用完之后，收走餐桌上的餐具及酒杯。
After the guest is done with the main course, the server needs to take away the tableware on the table.
2 将甜品叉放置到客人左手边，甜品匙放到客人右手边。
Place the dessert fork on the left hand side of the guest and the dessert spoon on the right hand side of the guest.
3 根据客人所点甜品及时撤换相应餐具。例如：如果客人所叫甜品为冰激凌，不要把甜品叉放在桌上。
According to the desserts ordered by guests, the server needs to change the appropriate tableware timely. For example, if guests called ice cream for desserts, do not put dessert fork on the table.
4 甜品送上后，询问客人何时上饮料。餐后饮料以红茶和咖啡为主。
After the dessert is served, the server needs to ask the guest when to serve the drink. The drinks after meal are mainly black tea and coffee.
5 使用托盘服务咖啡和红茶。注意服务咖啡时，应先放置糖盅和奶盅，再端送热咖啡。
Use the tray to serve coffee and black tea. The server needs to put sugar cup and milk cup first and then serve the hot coffee.
6 咖啡和茶的放置位置视客人情况而定。若客人已经享用完甜品，则可直接放置在餐位中间；若客人还在食用甜品，则可放置在客人的右手边。
The position of tea and coffee depends on the different guest’s situation. If the guest has finished the dessert, the server can put the drink in front of the guest; if the guest is still eating the dessert, the server needs to put the drinks on the right hand side of the guest.
十一、服务餐后酒和雪茄 After-dinner wine and cigars
顺序 服务流程
1 展示餐后酒车，询问主人是否餐后用些利口酒、白兰地或雪茄烟。
Show the wine truck and ask the host if he wants to taste liqueur, brandy or cigar.
2 为客人斟倒利口酒或白兰地，并随后开列订单。
Pour liqueur or brandy for the guest and remind to make an order.
3 如果客人点了雪茄烟，则要帮助客人点燃。
If the guest orders a cigar, the server needs to help the guest to light it.
任务作业 Project assignments
依据设定情境，以小组为单位，
完成西餐服务。
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