mortal train conductor

Chapter 143
Liu Qun said: "When passengers come to the dining car, as a waiter, they should greet them politely, and take the initiative to greet them: 'Hi, welcome to your meal', and then guide and arrange passengers to take their seats.

After the passengers are seated, they should ask the passengers to order, and set up the tables and tableware according to the number of passengers. After the tableware is set up, introduce the name of the food or give advice to the passengers. Introduce different varieties. The general taste features are southern sweet, northern salty, eastern spicy, and western sour. Passengers must be a good staff when ordering dishes, and make timely and reasonable suggestions to help passengers choose dishes, instead of keeping silent. It is a big taboo not to send out, and it will make passengers feel that they are not respected.

For some undecided passengers, we can recommend the special dishes of our dining car.After ordering, passengers must ask the passengers to eat. The taste of the dishes is salty and bland. Do you like spicy food?
When the passengers are eating, the waiter should always ask each passenger about the meal at the front desk according to the situation, for example, asking the passenger: 'Do you have enough food?What else do you need?Is the food still to your liking? '

After the passenger has finished eating, the waiter should also step forward to remind: "Have you brought all the things and whether the mobile phone key has been taken? Welcome to come again next time." ' Farewell kindly and politely.

The rags in the service—that is, commonly known as rags, the rags (rags) should be dedicated, and several pieces should be prepared especially for wiping in front of passengers, and they must be kept clean and hygienic. Use white as much as possible, and often Wash and disinfect and carry it with you so that you can wipe off the soup and food dropped by passengers at any time, forming the habit of never leaving your hands. "

Liu Qun looked at the director of the dining car, and said: "Director, you need to introduce the skills of 'holding' and 'serving' in the service. These two items are also very important. When serving dishes to passengers, there must be rules. .

The director said: "Liu Che is right to emphasize that 'holding' and 'serving' are two very important skills in the service of our dining car."

While talking, the director picked up a pair of chopsticks and a spoon, and said: "Chopsticks, spoons, cups, knives, forks and other tableware in the dining car are in direct contact with food, so it must be absolutely hygienic. Cleaned and disinfected tableware must not be mishandled. When taking tableware, we must avoid polluting the use part due to our taking action. The correct way is."

The director pinched the big end of the chopsticks and said: "Hold the big end of the chopsticks, the bottom of the cup, the spoon, the handle of the knife and fork, and do not touch the parts used for eating when holding them with your hands."

While remembering, Xiao Zhang jokingly said: "I used to go to a restaurant, a waiter brought us cups, but his fingers poked into the cups, and 5 fingers grabbed 5 cups and sent them over. It was really impressive. The view is not very good, none of us would dare to use the cup he brought over like that, no matter how clean you are, if your finger sticks into the cup, it will be dirty on the one hand, and too unqualified on the other hand.”

The director continued: "The delivery of dishes is inseparable from the 'side'. Mastering the skills of delivery can not only ensure the quality of work, but also improve work efficiency. For this reason, our dining car service personnel must be proficient in delivery skills. Trays must be used to deliver dishes. , Even if it is a dish, it must be used, and it must be conveyed and delivered quickly and accurately, and it must be stable, the juice will not overflow, and the shape of the dish will not change."

Speaking of which, the director brought over a plate used by the dining car, and said while demonstrating: "The correct way to serve is to hold the palm of the hand inward, hold the bottom of the plate with the four fingers, lift the thumb up, and stick it along the edge of the plate. Do not stick your fingers into the bowl to keep the dishes hygienic."

The director stood up and said: "The walking skills of the dining car service staff are also different from those of the train staff, because our dining car service staff usually have things in their hands, so the walking skills are also different.

Although our dining car service staff work without leaving home, they travel hundreds of miles a day. Therefore, how to practice correct walking can not only create a natural body posture, but also save a lot of energy, especially on the train. The shaking of the train is always ready for emergency braking. Keep the body balanced and not fall. The correct walking posture is upper body flat, lower body stable, uniform gait, quick action, appropriate speed, calm and free. "

The director was holding a tray with two empty plates in it, and continued: "Walking can be divided into three steps: vigorous step, quick step, and broken step."

Holding the tray, she walked forward steadily, and said as she walked: "This is called brisk walking, that is, walking steadily, the steps are even, the speed is appropriate, the feet are lifted lightly, and the feet are lowered steadily. It is easy and easy, and it is suitable for ordinary dishes."

After taking two steps, she turned back and walked back. Liu Qun and Xiao Zhang saw that she was walking with big steps and fast speed this time. It needs to be fast, suitable for serving dishes while keeping the dishes squeaking, but not for running."

After speaking, the director turned her head and walked back, this time taking small steps, she said: "Taking small steps is a small step, keeping the body balanced, suitable for serving soup, serving a glass of wine, a cup of tea, etc."

The waiter Xiao Zhang stared at the director of the dining car and said, "I didn't expect a person to walk so much. I thought they were all the same. It seems that serving different dishes requires different steps. Really. It’s the first time I’ve heard of it, and it’s really insightful.”

Liu Qun said: "There is a saying that there is specialization in the art industry, and one trick is popular all over the world. Our dining car director has been working for decades, and he is familiar with the work of the dining car. You can learn a lot from learning from the director. thing."

Liu Qun went on to say: "The service of the dining car pays attention to diligence.

The first is to keep your eyes open. You must concentrate on your work and be highly concentrated in your thoughts. You must not slip away. Keep your eyes on the dining situation of the guests at each dining table. At the same time, you must also pay attention to the passing passengers, and be ready to take the initiative to greet and see off;
The second is ear work. While observing the movements of the above-mentioned passengers, it is necessary to listen to the greetings of the passengers at any time, so as to answer the questions of the passengers in time and meet the requirements of the passengers;
The third is to speak diligently, to publicize the types of staple and non-staple foods, eating methods, and nutritional characteristics to passengers, so as to ask about meals at the right time, and solicit opinions on the taste of dishes and various aspects. I think the director has already done this in his daily work. When you come, there is a voice of asking, when you ask, there is an answer, when you leave, there is a voice of delivery, and when you serve food, you have a reputation for singing. "

The fourth is manual work, that is, frequent deliveries, frequent cleaning of unused dishes and leftovers on the dining table, frequent removal of tableware, frequent wiping and cleaning of dining tables and floors, and frequent replacement of water for washing tableware.However, there is one thing to pay attention to. When cleaning the dining table, you must first greet the passengers, and you must obtain the consent of the passengers, and be careful not to touch the passengers or touch the carry-on items of the passengers when handling the tableware.But be careful, handwork cannot be owed, and it is a taboo to make passengers feel disgusted! "

(End of this chapter)