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项目七 席间服务
Project 7 Table Service
任务1 中餐席间服务
Task 1: Chinese Restaurant Table Service
小组讨论
结合案例，如何做好席间服务？
01/
03/
铺餐巾
Lay the napkin
茶水服务
Tea service
02/
毛巾服务
Towel service
04/
调整餐具
Adjust the tableware
05/
上餐前小食
Serve pre-meal snack
06/
斟添酒水
Refill the beverage
07/
上菜及分菜
Serve dishes and split the dishes
08/
撤换骨碟、烟灰缸
Change the plates and ashtray
09/
点主食
Order staple food
10/
撤台、服务餐后甜品及水果
Clear the table, serve dessert and fruits
一、茶水服务 Tea service
茶水服务的流程 The procedures for tea service
顺序 服务流程
1 按客人所点的茶的品种拿取适量茶叶。将茶叶放入茶壶内，加入 90 ～ 100 摄氏度的水沏至茶壶的八成满。
Take the proper amount of tea leaves according to the type of tea ordered by the guest. Place the tea leaves in the teapot and add 90-100 degrees Celsius water until the teapot is 80% full.
2 注意水不要加得太满，否则服务员倒茶时容易漏洒。准备一个骨碟，在骨碟上垫上一块折叠成正方形的餐巾，将茶壶放在餐巾上。
Be careful not to add too much water, or the waiter may spill when pouring tea. Prepare a bone plate, place a folded square napkin on the plate, and place the teapot on the napkin.
3 用托盘将茶水托至桌边，左手托骨碟的同时，用拇指扣住餐巾，右手握茶壶把， 在客人的右手边斟茶。注意：斟茶时茶壶嘴不能碰倒茶杯，应距离茶杯口 1 ～ 2cm。
Place the tea on the table with a tray, place the plate on your left hand while clasping the
napkin with your thumb, and pour the tea on the right side of the guest with the handle of the teapot in your right hand. Note that the spout of the teapot should not touch the teacup, and should be 1-2cm away from the mouth of the teacup.
4 斟茶时动作应迅速，否则茶水很容易沿壶嘴滴漏出来。斟完茶后，将热水添至八分满，将茶壶放在垫有餐巾的骨碟上。
Pour tea quickly, or the water will easily drip out from the spout. After pouring out the tea, add the hot water to 80% full and place the teapot on the plate with a napkin.
二、铺餐巾 Lay the napkin
铺餐巾的流程 The procedures for laying napkins
顺序 服务流程
1 站在客人座位右后方，右脚在前，稍跨入客人位子的中间。
Stand at the right side behind the guest’s seat with right foot in front, and a little step into the middle of the guest’s seat.
2 用右手从客人的右边拿起餐巾，用左手拿餐巾的一角，轻轻抖动使之展开。
Take the napkin from the right side of the guest with your right hand, take the corner of the napkin with your left hand, and shake it out gently.
3 用右手拿餐巾的对角，将餐巾对折成三角形。然后，轻轻将餐巾铺在客人双膝上， 餐巾三角形的边朝向客人，同时提醒客人：“对不起，打扰一下……”
Take the opposite corner of napkin in your right hand and fold it in half into a triangle. Then gently place the napkin on the guest’s knees, with the side of the napkin triangle facing the guest, and remind the guest with the expression “sorry to disturb you...”
三、毛巾服务 Towel service
顺序 服务流程
1 将保温箱内折好的小毛巾放入毛巾托内。
Place the small towel from the insulated box into the towel holder.
2 手持托盘站在客人左侧，用毛巾夹从左边将毛巾递给客人。
Deliver the towel to the guest with the tray from the left side of the guest.
3 递上毛巾时，应说“请用毛巾”。
When handing over a towel, you should say, “Please use the towel”.
4 在宴席进行中可随时提供毛巾服务， 如客人食用点心、甜品时等，或客人主动要求提供时。
Towel service can be provided at any time during the banquet, such as when guests eat dessert or the guests demand initiatively.
毛巾服务的流程 The procedures of towel service
四、调整餐具 Adjust the tableware
顺序 服务流程
1 得到增加或减少用餐人数的信息后，首先增加或撤走餐椅，然后调整餐椅间距。
After getting the information of increasing or decreasing the number of diners, increase or
remove the dining chairs first, and then adjust the spacing of the dining chairs.
2 将餐椅均衡调整完毕后，立即撤走多余的餐具，或准备需要增加的餐具。
After the balanced adjustment of dining chairs, remove the excess or prepare additional tableware immediately.
3 （3）将需要增加的餐具放在最次要的餐位边，然后顺次挪移其他已经摆放的餐具，使其正对餐椅。如果是撤位，也从最次要的餐位开始撤走餐具。
Put the tableware that needs to be increased at the side of the least important place. Then move the rest of the table settings to make them face the dining chair. Remove the chair if necessary, and remember to remove the tableware from the least important place.
撤换或增加餐位、餐具的流程
The procedures for removing or adding seats and tableware
五、上餐前小食 Serve pre-meal snack
餐前小食在口味上不能太重，否则会破坏味觉。通常由厨房准备好，交给备餐间打理。餐前小食制作好后，由备餐间员工分装在小碟中，在上茶的同时摆放到餐桌的正中央。服务餐前小食需要注意客人的就餐人数。通常，6 ～ 8 人、8 ～ 10 人的圆桌应上两份餐前小食，对称地摆放在转盘的两边，10 人以上的大圆桌应上 3 份。
Pre-meal snack should not be too heavy on taste. Otherwise, it will destroy the guests’ gustation. It is usually prepared by the kitchen staffs whose responsibility is to divide the food into small plates, and then placed in the center of the table while serving tea. Attention should be paid to the number of guests before serving pre-meal snacks. Usually a round table for 6-8 people or 8-10 people should be served two pre-meal snacks, and placed symmetrically on both sides of the turntable. A round table for more than 10 people should be served three.
六、斟添酒水 Refill the beverage
客人进餐过程中，若客人点了酒水，应在第一次斟酒后，注意观察酒杯中的酒量，以便及时添加。一般情况下，当发现客人杯中的酒剩 1/3 时，应及时斟添。餐厅服务员也可视情况，先征求客人的同意再进行添酒服务。添酒时可说：“先生 / 女士，需要我为您添一些酒吗？”During the meal, if the guests ordered beverage, the waiter should pay attention to the amount of wine in the glass after the first pour in order to add beverage in time. Under normal circumstances, if the wine of guest only remains one third, the waiter should timely refill. The waiter can also do the refill service according to the situation and ask for the guest’s permission with the expression “Would you like me to pour some more wine for you, sir/madam ”
七、上菜及分菜 Serve dishes and split the dishes
（一）上菜的顺序 Order of serving dishes
中餐上菜的大体顺序原则上是：先凉菜后热菜；先荤菜后素菜；先优质或风味菜，后一般菜；先菜后汤；先点心后水果。
The general order of serving Chinese food is as follows:
Serve cold dishes first and then hot dishes
Serve meat or fish first and then vegetables
Serve typical or local first and then daily cuisine
Serve vegetable first and then the soup
Serve dim sum and then fruit
七、上菜及分菜 Serve dishes and split the dishes
（二）上菜的位置 The position of serving dishes
中餐厅以不打扰客人用餐为原则上菜，在位置方面比较灵活。中餐宴会的上菜位置一般选择在副主人的右侧，也可选择在陪同与翻译之间，这样有利于向客人介绍菜品。严禁在主人和主宾之间上菜；严禁在老人和儿童、行动不便的人中间上菜。The serving position of the Chinese restaurant is flexible and on the principle of not disturbing the guests. At a Chinese banquet, the dishes are usually served on the right side of the deputy host. The waiters can also serve dishes between the escort and the translator, which is convenient to introduce the dishes to the guests. It is strictly forbidden to serve food between host and the guest of honor, or between the elderly, children, and disabled people.
七、上菜及分菜 Serve dishes and split the dishes
（三）上菜服务注意事项 Matters need attention of serving dishes
（1）上菜服务人员不应是传菜员。Food runner could not serve the dish to the guest.
（2）上菜前要找到上菜服务所站立的位置。Find the position where the serving service will carry out.
（3）上菜前服务人员应先查看是否有放菜的位置，若没有，尽快挪出。Check if there is a place for the dishes.
（4）上菜时必须双手递送菜肴。Dishes must be delivered with both hands.
（5）上菜时必须清楚菜品及准确报出菜名。Name the dish accurately.
（6）上菜时切忌发出较大声响。Avoid making loud noises when serving dishes.
菜品上齐后，应及时提醒宾客所点菜肴已上齐。When all the dishes are served, remind the guests this is the complete course in time.
（四）分菜的顺序 The sequence of splitting entrées
七、上菜及分菜 Serve dishes and split the dishes
先主宾后主人，然后按照顺时针方向依次分送。
Generally, the sequence of splitting entrées is from the guest of honor to the host and then serving other guests follow the clockwise direction.
（五）分菜服务的方法 Different approaches of splitting entrées
餐台分菜
Splitting entrées on the table
托盘分菜
Splitting entrées on the tray
分菜台分菜
Splitting entrées on the work station
八、撤换骨碟、烟灰缸 Change the plates and ashtray
（一）撤换骨碟 Change the plates
撤换骨碟的正确方法是：撤换骨碟时要用左手托托盘，右手撤换，从第一主宾开始，按顺时针方向依次撤换。撤换时要待客人将盘中食物吃完后再进行，如客人盘中有未吃完的食物，只有征求客人同意后才能撤换。将干净的骨碟从客人的右侧摆放，然后从客人左侧将用过的骨碟撤下。
The correct method is: Use the right hand to change the plates with tray in left hand clockwise from the main guest. After the food is eaten up or getting the permission from guest, take the plate from the left hand of guest, and put a clean plate from the right hand of the guest.
八、撤换骨碟、烟灰缸 Change the plates and ashtray
（二）撤换烟灰缸 Change the ashtray
以二换一法 Use two to change one
（1）托盘内放两只干净的烟灰缸，用左手托托盘，从客人的右手边撤换烟灰缸；
Put two clean ashtrays on the tray. Use left hand taking the tray and start from right side of guest to change the ashtray;
（2）将一只干净的烟灰缸盖在需要撤换的烟灰缸上，并一起取出放回托盘里，再拿另一只新的烟灰缸放回餐桌上，这样做可避免烟灰飞扬。
Put clean ashtray cover the old one and take the two of them into the tray, and take another new one to the right position to avoid flying ash.
九、点主食 Order staple food
（1）主食的搭配，可以根据客人所点的菜来决定。一般来说，菜式比较油腻的，可以推荐较清淡的主食。当然，这完全取决于客人的喜好。 The collocation of staple food can be decided according to the dishes ordered by the guests. In general, a light staple food can be recommended if the dish is oily. Of course, it all depends on the guest’s preference.（2） 一般而言，有些客人会在用餐过半时才点主食。这时，服务员要特别注意向客人事先说明主食的烹饪时间。
Some guests won’t order staple food until the middle of the meal, at this time, the waiter should pay special attention to explain to the guests about the cooking time of staple food in advance.
（3）白米饭上桌时，服务员不能碰到碗边。
The waiter must not touch the edge of the bowl when the white rice is served.
十、撤台、服务餐后甜品及水果 Clear the table, serve dessert and fruits
撤台 Clear the table
顺序 服务流程
1 得到客人的同意，先将空的餐碟撤离餐桌。
Remove empty dishes from the table with the guest’s permission.
2 在撤下第一碟菜前，询问客人是否要将剩余的菜式先行打包。如果客人要打包剩菜，则先撤下需要打包的菜进行打包，然后逐步撤下其他菜肴。
Ask the guests if they want to pack the remaining dishes before removing the first dish plate. If the guests want to pack leftovers, remove the dishes that need to be packed for packing first, and then gradually remove other dishes.
3 撤去客人的餐具。用左手托盘，从客人的右手边撤下骨碟，然后撤下酱油碟和翅碗。在此过程中应轻拿轻放，避免酱汁洒在客人身上。
Remove the guest’s cutlery. Use the left hand holding the tray, remove the plate from the guest’s right hand side, then remove the soy sauce dish and shark’s fin bowls. Handle with care to avoid spreading sauce on the guest.
4 将撤下的器具分类摆放在托盘上，依次撤去下一位客人的餐具。
Arrange the removed utensils on the tray. And remove the cutlery of the next guest in turn.
5 撤台时不必撤走餐桌上的酒杯，除非客人示意或杯子已经空了。
Do not remove wine glasses from the table unless the guest indicates or the glass is empty.
十、撤台、服务餐后甜品及水果 Clear the table, serve dessert and fruits
服务餐后甜品及水果 Serve dessert and fruit
顺序 服务流程
1 当餐碟撤下之后，服务员可以向客人询问是否需要点叫甜品或水果。有些餐厅的甜品和水果是赠送的。
After the plates are removed, the waiter can ask if the guest would like to order dessert or fruit.
Some restaurants serve free dessert and fruits.
2 点甜品的步骤和点菜的步骤相同。由于中餐的甜品相对简单一些，如糕点类、糖水类、西点类等，上甜品时一般不需要先摆放餐具，视情况而准备。
The procedure for ordering dessert is the same as that for ordering dishes. Chinese desserts are relatively simple, such as pastry, sweet water, etc. Therefore, it is unnecessary to put tableware in advance when serving dessert, it depends on the conditions.
3 在上蛋糕或水果时，应将筷子或叉子放在客人的右手边。
When serving a cake or fruit, place the chopsticks or fork on the guest’s right hand side.
4 餐后水果一般采用水果盘的形式呈递给客人。有些餐厅在上水果时会放一些牙签，但这并不卫生，建议吃水果使用甜品叉。
The after-dinner fruits are usually presented to the guests in the form of a fruit plate. Some restaurants will serve fruit with toothpicks, but it is not sanitary. Dessert forks are recommended for having fruits.
任务作业 Project assignments
依据设定情境，以小组为单位，
完成中餐席间服务。
感谢您的观看
Thanks

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