标准操作流程 - 餐桌摆台 - 《中餐运营管理实务》

Purpose 目的

That the tables are set in a consistent manner with complete settings, ready for guests to be seated and start their meals. 在客人到达之前，所有的摆台都是一致且干净摆好。

Why is this task important for you and our guests?

为什么这项任务对你和客人都十分重要？

Answers:

回答：

1. To maximize guest satisfaction

最大化提升客人满意度

2. To ensure the main dining room table are set consistently

确保摆台一致

3. To ensure the tables are set with clean tableware.

确保台面使用干净的餐具摆台

Procedure 程序

WHAT/ STEPS 什么/步骤	HOW/ STANDARDS 怎样/标准	TRAINING QUESTIONS 培训问题
1. General 总则	The following is the standard table set up for the hall and private room dining room. 下面的是大厅摆台以及包房标准 There are various table top sizes of 2, 4, 6, to 10 persons (depending on the individual restaurant size and set up). 我们有 2，4，6，至 10 人的桌面
2. Clean the bare table top 清洁空桌面	Wipe the table and chairs with a damp cloth. 用湿布擦拭	1. Why should you wipe the table with a cloth? 为什么么用布擦拭？ 2. Why should you use a damp cloth? 为什么要用湿布？
3.Lay the linen 铺台布	Move the chairs slightly away from the table. 将椅子稍稍挪离桌子 To lay the round table linen over the table, stand next to the table and spread the cloth over it. 站在桌边，将台布伸展开铺到台面上 Ensure that the cloth is just above the floor evenly at all angles of the table. 确保台布边缘离地面的距离均匀 Move the chairs back to their correct positions. 将椅子重新归位	1. Why should you move away the chairs? 为什么要挪开椅子？ 2. Why should the cloth be above the floor evenly? 为什么台布离地面的距离要均匀？
	Ensure that all table linens are in good condition. 确保所有台布完好无缺 Ensure that all table linens are well-pressed. 确保所有台布都熨烫平整 *All bulged sides of the pressed lines on table linens should be on of the top of the dining table and facing the same direction to the entrance. 所有餐桌上台布的重点方位必须朝向入口方位
4. Place table set up 台面摆设	Place the standard items on the table (On the Side for 2-pax table & in middle for 4- to 12-pax tables). Flowers, tent card, etc. 摆放标准器具，鲜花，等	1.Why should you to check table set up? 为什么要检查台面摆设？
5. Place chinaware 摆瓷器	Must be clean and stain-free, no chips and no cracks. 确保干净，无污渍和破损 Do not touch the “eating” part of the plates or bowls. Hold your thumb on the edge to avoid over handling. 不要碰盘子或碗“入口”的部分，用拇指握住边缘部分以避免过度接触 *Location: – Bone plate in the middle – Rice bowl on top – Tea glass / cup on the right 位置： - 骨碟在中间 - 饭碗在上边茶杯/在右边
6. Place utensils 7.摆器具	Chopsticks and stands must be polished and shining. 筷子和筷架必需抛光 If toothpicks/dental floss are placed in holders, ensure all holders are clean, and all toothpicks are sealed. 牙签/牙线需安放在牙签盅内，确保牙签盅是干净的，并且所有牙签是密封的
8. Place glassware 摆玻璃器皿	Must be clean and free from strain, no chips and no cracks. 确保干净，无污渍和破损 Place them on the top right-hand side of the bone plate. 放在骨碟的右上边
9. Napkin 餐巾	Place napkin on the bone plate, facing the guest. 将餐巾放在骨碟，面对客人 *The F&B Team decides on the design of napkin fold. 根据餐厅的要求叠餐巾
10.Other 其它	All settings must be laid in the same pattern. 所有摆设需保持同一样式。 A set of serving gear and chopsticks (in different colour) must be set near the edge of the table or lazy susan, in addition to serving gear that goes with the dish. More sets should be set for larger tables.This standard should also be applied to all PDR table settings. 所有餐桌上(如有转盆，即置於转盆上靠边位置) 必须摆公筷(不同颜色)及公匙在筷子架上，中台及大台应多放一至二套。包房摆位亦须跟随这标准。 All tables should only be set in the morning before service, no overnight setting is allowed, unless breakfast is served. 所有餐位只可於餐厅开始营业前 (当天早上) 摆位，不可摆隔夜位。