chinese banquet service

Chinese Banquet Service

Chinese Banquet Service 中式宴会服务

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Chinese Banquet Service Setup & Mis en place 中式宴会服务的摆设和准备

Chinese Banquet Service3

Table top setup 桌面摆设

According to E.O. requirements 根据宴会订单的要求Prepare table

准备桌子Lay molton, underlay, table cloth & mirror 摆设布草，垫布和转盘Place show plates, chopsticks w/stand, Chinese serving spoon, glasses, ashtrays, matches, menus, napkins, table number & stands, chairs w/ cover and flower centerpiece 摆展示盘，筷子，筷架，中式小瓷勺，玻璃杯，烟缸，火柴，菜单，口布，桌号，桌号架，宴会椅，椅套，盆花

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Standard of table top setup(function room) 桌面摆设标准

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Prepare chinaware & silverware, condiments, towels & teapot 准备瓷器，银器，调味品，毛巾和茶壶Place chinaware into hot cabinet & fridge 把瓷器放到保洁柜里Prepare utensils & condiments list 准备用具和调味品清单 Setup a water station w/ water jugs 摆设水台和水扎Prepare toothpick & spare accessories 准备牙签和备用的物品Prepare service/cocktail trays, paper napkins & ashtrays 准备服务托盘，餐巾纸 & 烟缸Prepare glass rack, plate trolleys in the pantry area 准备杯筐，盘车在备餐间Rearrange pantry area 重新安排备餐间

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Mis-en-place (Back-lane & Pantry area) 准备工作（过道和备餐间）

Waiter stand setup 服务员站着摆台Wine station setup 葡萄酒台摆设Gueridon table setup & arrangement 摆设装饰品Preset all condiments on table 准备好所有的调味品Light all candles 点亮所有的蜡烛Final adjustments of lighting, AV equipments, music & air conditioning 最后调整灯光， AV 设备，音乐，空调

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Mis-en-place (Service area) 准备工作（服务区域）

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Chinese Banquet Service Sequence

中式宴会服务流程

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Pre-dinner Cocktail 准备鸡尾酒

A few of the beverage waiters have to be on standby in foyer (less waiter for the beginning & more waiter when there are more guests) 一些酒水服务员必须在场等候（开始可以一部分服务员服务，当客人多的时候必须有更多的服务员）Stand straight, carrying tray w/ drinks & napkins 站直，用托盘托着酒水和餐巾纸Pens & Captain order on tray for cash bar 在吧台准备笔和手写单Greet guests with a friendly smile 面带微笑问好客人Have initiative to recommend drinks 准备好需要推荐的酒水Ask the guest if they would like a second drink 询问客人是否需要第二杯酒水Collect all used glasses 回收使用过得杯子Make sure the ice in drinks does not melt 确认酒水中的冰块没有融化

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Pre-dinner Cocktail 准备鸡尾酒

All beverage waiters replace all table servers in foyer 所有的酒水服务员代替休息区的桌面服务人员Each table server has to stand at his table (12’o’clock position) inside the ballroom 每个服务员必须站桌子旁边（ 12 点的位置）At least 2 beverage waiters should stand at outside the entrances to collect guest’ used glass 至少有2 名酒水员工在回收客人使用过得杯子At least 2 section heads at the entrance w/ the black card board & floor plan to escort guests to their table 至少2 名人员手拿着平面图在人口处引导客人Door open / Ring Gong 打开门

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Dinner Gong宴会开始

Dinner Gong 宴会开始Escort guest at the entrance 引导客人

Collect guest’ used glass 回收客人使用过得杯子

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Dinner Gong 宴会开始

Each table server has to stand at the 12 o’clock position beside his table 站在桌子 12 点的位置上

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Seating guest 客人入座

Check table number & escort guest to table 检查桌号和引导客人Pull & push chair 拉椅Unfold napkin 铺口布Remove chopstick wrapper 拆筷套Serve water / beverage 服务酒水

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Seating guest 客人入座

Pull & pushchair for guest 拉椅

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Recommendation of Wine & Other Beverages 推荐酒水

Present wine menu to guests 展示酒水单给客人“Would you like to order some wine,sir/madam?” 先生 / 女士，请问需要来点葡萄酒吗？If not, “Would you like other beverages, sir/madam?”

先生 / 女士，请问需要来点其它酒水吗？Remarks: Details in Beverage/cocktail service training

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Food Menu 菜单1ST course 第一道菜Hot appetizer 凉菜Shark-Fins Soup 鱼翅汤Abalone 鲍鱼Fish 鱼Chicken 鸡

Rice & Noodles 米饭和面条Dessert 甜品Chinese petit fours 水果

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Chinese Banquet Service 中式宴会服务

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Floor Plan & Casuals Responsibilities

Stage

1

3

5

7

9

2

4

6

8

10

A CB

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13

15

17

19

12

14

16

18

20

21

23

25

27

29

22

24

26

28

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Section Head

Table Butler

Gueridon Waiter

BBB A A A C CC

Beverage Waiter

21,22

23,24

25,26

27,28

29,30

13,1411,12

15,16

3,4

1,2

5,6

7,8

9,10

17,18

19,20

Gueridon Tables

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P Pantry in-charge

Take all the utensils from the Pantry by the gueridon staff 所有的用具从备餐间取Take food from the kitchen by the gueridon staff 传菜人员从厨房拿出食品Distribute food on the gueridon table by the geuridon staff

分配菜品在服务台上Serve the distributed food to the guest’s table from the guerdion table by the table butler

桌面服务人员把服务台上的菜品服务到桌面上Remove the soiled plate after the guest have finished by the table butler

桌面服务人员把空盘撤下During the guest are eating the food, the gueridon staff repeat step one for the next course

在客人用餐的过程，下一道菜同样重复上一步骤Table butler repeats the same steps for the next course 桌面服务人员重复同样的步骤在下一道菜

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Responsibilities of Gueridon staff & Table Butler 传菜和桌面服务人员工作职责

From 5 o’clock first (occasionally) 在5 点的位置上菜Ladies first, gentlemen, then host last (if host is a lady, serve her before serving gentlemen) 女士优先，接着男士，最后主人（如果主人是女士，先服务她然后男士）Serve elderly guests before younger guests 先服务年纪大的客人然后年轻客人Clockwise 顺时针方向服务“Excuse me, sir/madam.” 打扰一下，先生 / 女士 Serve from guest’s RHS 从客人的右边服务Keep balance, don’t urge steps 有条理给客人服务Take away soiled utensils and move clockwise 顺时针方向撤下脏餐具

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Sequence of Serving Guests 服务流程

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What Utensils to be used? 那些餐具会被使用呢？

Bone PlateShark fin BowlKnife & ForkDessert ForkTowel plateChinese tea cup

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Soya saucer For food items with sauceA Lot of sauce

What Utensils to be used? 什么餐具会被使用

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Shark fin Bowl For Shark fin soupFor Chinese dessert except bird’s nest

Bone Plate For fish boneFor fresh fruit


Bone Plate

Towel

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Knife & Fork For fresh fruitFor a whole sized abalone

Dessert Fork For fresh fruit

What Utensils to be used?什么餐具会被使用

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Towel PlateFor hot towel

Chinese Tea CupFor Chinese tea(usually after the chicken course)

LeftRight


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Placing towel for guest 服务毛巾

For Function Room(On left hand side of guest)

For Ballroom(2 * towels between every two guest)

Chinese Banquet Service 28

Serving Toothpicks 服务牙签

Use toothpicks holder 10 pieces


2 * bowls + Fish head plate + soup spoonFor dumplings and soup (function room only)

dumplings

soup

What Utensils to be used? 那些餐具会被使用

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Condiments 调料

Soya sauce 豉油Chili sauce/ Mustard 黃芥XO sauce (Function room & VIP Table only)XO醬

Sweet sauce (Sugar) 乳豬醬 (沙糖 ) Fresh Chili 新鮮紅椒Spring Onion 蔥花Red Vinegar 大紅浙醋Vinegar w/Ginger paste 薑蓉醋Sweet & Sour sauce 甜酸汁Lea & Perrin - Worcestershire Sauce 急汁Oyster sauce 蠔油Shrimp Paste 蝦醬Ginger paste 薑蓉

Remove centrepiece before serving food 服务食品之前移开装饰品

Distribute food at position of 7 o’clock (LHS of GDBR), 5 o’clock (RHS of GDBR) *occasionally

在 7 点的位置分菜Place bowls/plates on the rim of lazy-susan

碗，碟放在转盘边上Place dish on centre of lazy-susan & distribute equally 分好的菜品放到转盘中间Assist guest to take their portion of food 协助客人取食“Please enjoy” 请慢用Clear soiled dishes 清理脏盘子Prepare the next course 准备下一道菜Beware of table maintenance & avoid making noise 避免制造杂音

Chinese Banquet Service31

Lazy-Susan Service


Demonstration of

Food Distribution 分餐演示

(Hot Appetizer)(Shark’s fin soup)

(Fish)

chinese banquet service

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