Standards for Individual and Group Catering Services at Western Restaurants

**2.** **Western Restaurant Casual Dining Service**

★Personal hygiene should be checked beforehand, and hands should be washed and disinfected. When preparing to place tableware on a tray, check that the tableware is clean and safe.

Hygienic and bright.

★When setting the table, hold the cutlery by the handle. When holding a wine glass, your hand should not touch the inside of the glass or the guest's hand.

The outer side of the plate should be touched by the mouth, and the bottom of the plate or bread plate should be supported by the hand, not the part that holds the food.

Then check that all the tableware is prepared.

★When setting the table for a Western-style breakfast, placemats should be placed on the table first to prevent the cutlery from directly touching the table.

Touch. Then lay the tablecloth on the table mat, aligning the center line of the tablecloth with the center line of the tabletop, with the hanging parts on all four sides.

The tablecloths should be of uniform length. Once the tablecloths are laid out, you can set the tableware.

★Western-style Chinese and dinner meals are typically served on small square, small round, or rectangular tables. Serving plates are placed on each...

Position the napkin neatly in front of the guest, aligning the center line of the plate with the center line of the guest's chair. Place the folded napkin on the serving plate.

The serving plate has a knife and spoon on the right, a fork on the left, dessert cutlery on top, and then...

An ashtray, with a pepper shaker, salt shaker, and toothpicks placed to its left, the fork tines and spoon slits all pointing upwards. Water.

Place the glass in front of the knife tip, and the wine glass to the right of the water glass. Place the bread plate to the left of the fork, and put yellow bread on the bread plate.

An oil cutter with its blade facing inwards.

★Serving during meals

The preparation and greeting for Western breakfast service are largely the same as for Chinese breakfast, but the specifics of the meal service...

Western cuisine has its own unique characteristics and service requirements. Generally, Western breakfast service can be categorized into three types.

This includes on-demand service, à la carte breakfast service, and customized service based on customer needs. Specific requirements are as follows:

① "Serving on demand" refers to a Western-style meal where only plates, water glasses, and cutlery are placed on the table for guests before the meal begins.

The specific arrangement of tableware depends on the breakfast items ordered by the guests;

② A la carte breakfast refers to offering bread, eggs, milk, and coffee as breakfast items, which are then served to guests.

Serve black tea or other beverages. Before starting the meal, ask the guests whether they prefer fried, scrambled, or boiled eggs.

Clear the time requirements;

③ "Customized service" refers to serving according to the guests' usual habits or requests, with each dish served...

Set out the appropriate tableware. The main breakfast items and drinks include bread, coffee, black tea, juice, butter, and cheese.

Foods such as cheese, jams, and egg products.

**VIII. Team Services**

Common group catering packages include: conference catering, such as trade fairs, sports meets, exhibitions, appraisal meetings, and political events.

Government office meetings, etc.; catering services for tours, such as sightseeing groups, tour groups, and inspection groups; and student catering services, referring to primary and secondary school students.

Student lunches, spring outings, summer camps, etc. Group meals are further divided into two types: communal dining and individual dining.

Group dining services have the following main requirements:

**1.** **Group meal booking**

Group catering orders require reservations. When accepting reservations, please note the following requirements:

★Ask the identity of the person making the reservation (including company, name, contact number or company address), and the purpose of the reservation.

Time, number of meals, price standard, payment method, identity of the diners, purpose of the meal (meeting package)

Please inform us of any special requirements, such as whether it's a package tour or a catering service, so as to facilitate restaurant arrangements and menu development.

★When developing a group meal menu, first consider the dining standards and try to cater to the dietary needs of most guests.

Based on habits and availability, ensure meals are palatable, nutritious, appropriately portioned, and balanced with both meat and vegetables, for each meal.

The dishes should also be varied.

**2.** **Meal Arrangements**

★For group and conference guests' meals, the front office prepares group information and accurately sends it to the catering department.

Meeting guest meal notification.

★The kitchen keeps track of the number of diners, meal costs, and meal times for each team and meeting guest.

Dining requirements.

★The restaurant creates menus for groups and conference guests based on their spending habits and dining preferences, and submits them daily.

Prepare the raw materials in advance and make meal arrangements.

**3.** **Food Standards**

★The food standards for group and conference guests are compatible with the meal cost standards for dining guests. For formal reception groups...

Before each team and meeting guest, a gross profit standard is set.

★ Arrange the variety of dishes, quantity of dishes, ingredient standards, and quality of food for guests each day and each meal.

★Dining standards vary among different teams and conference guests, including the types of dishes, quantity, and quality.

The standards should also differ.

★The menu for groups and conference guests is used in a rotating format, ensuring that each meal is different and allowing guests to enjoy a variety of experiences.

Same flavor, but with a fresh feel.

**4.** **Preparation before meals**

★Before starting the meal, the waiter/waitress should ask the supervisor or manager for the name and nationality of the group they are responsible for serving.

Identity, lifestyle, number of people, special requirements and meal times.

★Set up the tables and seats according to the group members, and check that the tableware, seats and tableware are complete.

★Prepare hot water and tea, and make full preparations before receiving guests.

**5.** **Welcoming Guests**

★When guests arrive at the restaurant, servers should greet them with a smile and say "Good morning," and pull out their chairs.

Please have a seat. Groups, especially tour groups, often have elderly members who may have mobility issues; please take good care of them.

★After the guests are seated, offer them a scented towel and pour them "welcome tea." Ask the guests if they have any further requests.

**6.** **Dining Service**

★Once all guests have arrived, promptly have the dessert salesperson go to the dessert department to collect the desserts for the guests according to the banquet department's order.

★After the dim sum is served, introduce the characteristics and flavor of each dim sum to the guests.

★When serving Chinese-style congee, serve the congee to the guests.

★During the guests' meal, you should frequently patrol the area, refill tea, and clear away empty snack baskets and plates.

★After the guests finish their snacks, pour them another cup of hot tea and offer them a scented towel.

★If guests request to settle their bill at the restaurant, the total amount should be calculated based on the number of guests, standard rates, etc.

The account was collected in cash from the accompanying group.

★For all group payments settled in one go (via bank transfer), the date, group name (full name), number of people, and destination should be provided.

After clearly registering all fees, go to the cashier to get a receipt, and have it signed by the tour guide or hotel representative.

The letter was to be sent to the receiving unit of the delegation for collection.

7. **Seeing off guests**

★After guests finish their meal, ask for their feedback, pull out their chairs, and proactively see them off, welcoming them to visit again next time.

★ Remind guests to take all their personal belongings; if any items are found left behind by guests, they should be handed over immediately.

Return it to the guest or hand it over to the supervisor for handling.

★Wait until the guests have left before quickly and gently clearing the table.

It is important to note that prior to providing group meal services, you should ascertain information about the guests, such as their nationality, etc.

Inform guests about their ethnicity, customs, and religious beliefs in order to provide targeted service; understand their specific needs.

Special dining requirements should be considered, including whether guests require vegetarian or soft foods. Special attention should be paid to the elderly, infirm, disabled, and children during meals.

Provide necessary care.