文档介绍:上海市禧来登精菜馆服务培训手册99餐饮顾问管理有限公司99制作二00八年七月一日服务手册目录前言---------------------------------------------------------------------------------------2服务精神---------------------------------------------------------------------------------3服务意识---------------------------------------------------------------------------------4服务态度---------------------------------------------------------------------------------5仪容仪表---------------------------------------------------------------------------------7语言-------------------------------------------------------------------------------------10行为-------------------------------------------------------------------------------------13餐厅手语-------------------------------------------------------------------------------20电话-------------------------------------------------------------------------------------21托盘-------------------------------------------------------------------------------------22摆台-------------------------------------------------------------------------------------26服务程序-------------------------------------------------------------------------------31酒水服务-------------------------------------------------------------------------------35酒杯-------------------------------------------------------------------------------------41席间斟茶-------------------------------------------------------------------------------42席间服务之一上菜-------------------------------------------------------------------43席间服务之二分菜-------------------------------------------------------------------45席间服务之三分鱼-------------------------------------------------------------------47席间服务之四分汤-------------------------------------------------------------------48席间服务之五净手用品-------------------------------------------------------------49席间服务之六巡台------------------------------------------------------------50席间服务之七骨碟------------------------------------------------------------51席间服务之八烟盅------------------------------------------------------------52席间服务之九果盘-----------------------------------------------