西餐敬酒禮儀（精選3篇）

西餐敬酒禮儀 篇1

　　西餐敬酒禮儀之酒杯的拿法

　　盛白葡萄酒及香檳的酒杯為高腳杯，喝時拿住杯腳下面部分，手不要碰到杯身，因為白葡萄酒及香檳喝時通常是要冰凍的，而手的溫度會使它溫熱起來。敬酒時可以用拇指、無名指和小指牢牢握住杯腳下方，中指扶著杯腳，食指輕搭在杯腳與酒杯連接處。手指盡量伸直，顯現手部優(yōu)美曲線。

　　盛紅酒的酒杯杯腳較短，杯身較肥大，可以用食指和中指夾住杯角，喝時拿近杯身，手的溫度有助紅酒釋放其香味。

　　在敬酒與人碰杯時，自己的杯身比對方略低時，表示你對對方的尊重。

　　喝酒時絕對不能吸著喝，而是傾斜酒杯，像是將酒放在舌頭上似的喝。輕輕搖動酒杯讓酒與空氣接觸以增加酒味的醇香，但不要猛烈搖晃杯子。杯底應該留有少量剩余，不可一飲而盡。

　　西餐敬酒禮儀之斟酒禮儀

　　在接受斟酒的時候，絕對不可以把酒杯拿在手里，主要是為了防止酒杯撞倒酒瓶。

　　在正式場合倒酒的時候，啤酒和葡萄酒都是不能手持酒杯的。但在輕松的場合，啤酒是可以手持著倒的，但要注意右手拿瓶，左手拿杯，并且右手要傾斜著倒才美觀。另外，注意啤酒泡沫要與杯口齊平，不能有溢出。

　　按照規(guī)范來說，除主人和服務人員外，其他賓客一般不要自行給別人斟酒。如果主人親自斟酒，應該用本次宴會上最好的酒斟，賓客要端起酒杯致謝，必要的時候應該起身站立。

　　如果是作為大型的商務用餐來說，都應該是服務人員來斟酒。斟酒一般要從位高者開始，然后順時針斟。如果不需要酒了，可以把手擋在酒杯上，說聲“不用了，謝謝”就可以了。這時候，斟酒者就沒有必要非得一再要求斟酒。

　　西餐敬酒禮儀之敬酒的注意事項

　　1.酒類服務通常是由服務員負責將少量酒倒入酒杯中，讓客人鑒別一下品質是否有誤。只須把它當成一種形式，喝一小口并回答GOOD。接著，侍者會來倒酒，這時，不要動手去拿酒杯，而應把酒杯放在桌上由侍者去倒。

　　2.喝酒時絕對不能吸著喝，而是傾斜酒杯，像是將酒放在舌頭上似的喝。輕輕搖動酒杯讓酒與空氣接觸以增加酒味的醇香，但不要猛烈搖晃杯子。

　　3.此外，一飲而盡、邊喝邊透過酒杯看人、拿著酒杯邊說話邊喝酒、吃東西時喝酒、口紅印在酒杯沿上等，都是失禮的行為。不要用手指擦杯沿上的口紅印，用面巾紙擦較好。

　　4.正式的西餐宴會上，酒水是主角。酒與菜的搭配也十分嚴格。一般來講，吃西餐時，每道不同的菜肴要搭配不同的酒水，吃一道菜便要換上一種酒水。

　　5.西餐宴會所上的酒水，一共可以分為餐前酒、佐餐酒、餐后酒三種。它們各自又擁有許多具體種類。餐前酒別名叫開胃酒。顯而易見，它是在開始正式用餐前飲用，或在吃開胃菜時與之搭配的。餐前酒有雞尾酒、味美思和香檳酒。佐餐酒又叫餐酒。它是在正式用餐時飲用的酒水。常用的佐餐酒均為葡萄酒，而且大多數是干葡萄酒或是半干葡萄酒。有一條重要的講究，就是“白酒配白肉，紅酒配紅肉”。這里所說的白肉，即魚肉、海鮮、雞肉，吃它們是需要和白葡萄酒搭配;所說的紅肉，即牛肉、羊肉、豬肉。吃這些肉的時候要用紅葡萄酒來搭配。這里所說的白酒、紅酒都是葡萄酒。餐后酒指的是用餐之后，用來助消化的酒水。最常見的是利口酒，又叫香酒。最有名的餐后酒，則是有“洋酒之王”的白蘭地酒。

　　6.不同的酒杯飲不同的酒水，在每位用餐者面前桌面上右邊餐刀的上方，會擺著三四只酒水杯。可依次由外側向內側使用，也可以“緊跟”女主人的選擇。一般香檳杯、紅葡萄酒杯、白葡萄酒杯以及水杯，是不可缺少的。

　　7.只飲香檳只喝一半，西餐用來干杯的酒，講究只用香檳酒，而絕對不可以啤酒或其他葡萄酒濫竽充數。飲香檳干杯時，應飲去杯中一半酒為宜，當然，也要量力而行。

　　8.只敬酒不碰杯，還有一點要注意：在西餐宴會干杯時，人們只是祝酒不勸酒，只敬酒而不真正碰杯的。使用玻璃杯時，尤其不能碰杯。

　　9.不能離開座位去敬酒，在西式宴會上，是不允許隨便走下自己的座位，越過他人之身，與相距較遠者祝酒干杯，尤其是交叉干杯，更不允許。

　　10.酒度適量，不管是在哪一種場合飲酒，都要有自知之明，并要好自為之，保持風度，遵守禮儀。

　　11.在西餐里，祝酒干杯只用香檳酒，并且不能越過身邊的人而和其他人祝酒干杯。

　　12.吃西餐時，不能拒絕對方的敬酒，即使自己不會喝酒，也要端起酒杯回敬對方，否則是一種不禮貌的行為。吃西餐飲酒忌諱舉杯一飲而盡，文雅的飲酒是懂得品評酒的色、香、味，漫漫品味。在西餐宴席上往往是敬酒不勸酒，即使是勸酒也只是點到為止。

西餐敬酒禮儀 篇2

　　Common sense of western-style food etiquette.

　　In Europe, everything about eating has been taken seriously because it offers two of the most appreciated aesthetic pleasures -- food and conversation. In addition to taste exquisite, when have dinner wine, food collocation, elegant dining etiquette, adjustment and relaxed attitude, enjoy the environment and food, the proper use of tableware, wine is into the first class food.

　　When you are seated, your body should be upright and your elbows should not be on the table. The dining table has been set up and don't fiddle with it. Fold the napkin in half on your lap.

　　2. When eating with a knife and fork, use a knife and fork from the outside to the inside, holding a fork in the left hand and a knife in the right hand; When you cut something, hold the fork in your left hand, hold the food in your left hand, and cut it into small pieces with your right hand, then use a fork to bring it into your mouth. When using a knife, the blade should not go out. When you put down your knife and fork in your meal, place it on the side of the plate. The blade faces itself, indicating that it will continue to eat. After each dish, knife and fork are placed on the plate. If it's a conversation, you can hold a knife and fork and not put it down. No knife, also can use right hand holding a fork, but if you need to make gestures, it should be put down his knife and fork, holding a knife and fork must not hand waving in the air shaking, in one hand and a knife or fork, and another hand mouth with the napkin, nor a cup in one hand and fork in the other hand to take food. Keep in mind that at any time, you should not place one end of the knife and fork on the plate and the other end on the table.

　　3, expensive casual wear, also cannot dress casually in the upscale western restaurant to eat, dress appropriately is the common sense of europeans and americans. Go to upscale western restaurant, men should wear neat; Ladies to wear evening dress or a suit and heels, ladies makeup is heavier for dining room light is darker, if specified dress, men have to wear a tie, entering the restaurant, the men should open the door, please, into ms ms should please go ahead. You should invite ladies to taste and decide.

　　4. Generally, the business hours of western restaurant are from 11:30 to noon, and after 6:30 p.m., if the guests arrive early, they can have a drink in the bar before entering the main restaurant.

　　May 5, seated in no hurry to order, have what problem can ask the waiter directly, they are very happy to answer any questions you submitted, if they will not clear information restaurant manager or chef.

　　6, dining time too early, noon 11 points, or half past five in the afternoon to western restaurant, in a hurry to go eat, talk about business at the dinner table, clothing doesn't pay attention to, the main course to eat slowly, under the influence of dish or some appetizers do not only the main course and dessert are impolite behavior.

　　7. The appetizers of high-end western food, though small, are delicate and worth tasting slowly.

　　After dinner, you can choose dessert or cheese, coffee, tea, etc. Different countries have different tipping habits. But be sure to praise and express gratitude.

　　9, eat western food in a large program is having emotional appeal: the marble fireplace, yi yi flash of crystalline light wine, silver candlestick, colorful, plus people elegant and charming manners, this in itself is a moving painting. It is well worth the effort to familiarize yourself with these eating rituals for your first taste of western food.

　　10. Don't use too much food at the entrance, don't talk when chewing, and don't talk to others actively.

　　11, note that in the west go to restaurant to eat is generally going to make an appointment in advance, at the time of booking, there are a few things to pay special attention to be clear, first of all to explain the number and time, second to show if you like a smoking or a good seat. If it's a birthday or other special day, you can tell the purpose and budget of the party. It is a basic courtesy to arrive at the scheduled time. It is necessary to apologize in advance when there is something urgent.

　　The arrangement of western-style food seats.

　　1. Western food seats are more formal, and informal banquet seats follow the principle of ladies first, that is, men take the initiative to move chairs for ladies to sit, sit on the right and sit on the wall. Whether formal or informal, seats or seats should be taken from the left side of the seat (of course, the left side is inconvenient and can be seated from the right). Formal banquets are based on international practice, and the table is based on the distance from the main table, the right height is low, and the table is usually placed on the table. Eat western-style food all use long table, the height of same table seat is decided by the distance of host seat.

　　2, the western custom is cross arrangement, men and women will be subject to the hostess seat, guest sitting on the top right of goodwife, Mrs Guest sitting in the male host, at the upper right in our country is on the basis of traditional, as usual, guest sit top male host, guest lady sitting on the top right of the hostess. Whether to participate in Chinese or western formal banquet, you should look for your own position, not to be rushed into the seat.

　　The table of western food.

　　The western food table is divided into a convenient table and a banquet table. Table shape generally with long platform and waist round table is main, sometimes also use round table or square table. The specific way is according to the menu design, eat a certain type of vegetable point, and place the necessary utensils accordingly.

　　(1) western-style food table.

　　Western luncheonette place mat plate positioning table order is first, and then placed in the pad plate on the left fork, the right put a knife, blade inward, spoon on the cushion plate of the front, to the right, the bread plate to the left fork, pans put the butter knife, the blade to the pan. The wine glass is placed in front of the spoon and is arranged in the same way as Chinese food. Fold the flowers in the pan or into the beer glass. The ashtray is placed on the front of the tray, and the pepper and salt shaker are placed on the left side of the cylinder. The toothpick is placed on the left side of the salt shaker, and the vase is placed in front of the ashtray.

　　(2) western food banquet table.

　　Western food banquet need according to the banquet menu table, each will be change in a dish on a knife and fork, usually not more than seven parts, including three knife, fork and spoon, when placed in accordance with the order placed from outside to inside. The specific pendulum method is:

　　In the first place, the plate is positioned as the positioning, and the left side of the plate is placed in order of forks, harpoons, cold dishes and forks. The right side of the plate is placed in order, with the knife, fish knife, cold kitchen knife, and the blade facing to the left.

　　Place the spoon in front of the spoon and place the snack fork and spoon in front of the spoon.

　　On the left side of the fork, the bread plate is tilted and the butter knife is placed in the tray.

　　The front of the dessert fork and spoon is a water glass, a wine glass and a white wine cup. Fold the flowers in a pan or in a water cup.

　　The western food banquet usually has the host, the deputy host, the guest, the deputy guest and other accompanying personnel, each has a fixed seating arrangement.

　　1. The back to the restaurant's key decorative face, facing the crowd is the top, the host is seated here, the master is sitting opposite the host, the guest is from the right side of the master, the deputy master is sitting on the right side of the deputy master.

　　2. The host and the host both bring the lady to the table, and the hostess is seated on the left side of the master's seat, and the lady is seated on the left side of the lady. The other ones are the same.

　　3, when the guest held high-profile Chinese dinner in a restaurant, restaurant staff to assist n the promoter minor size arranged in a row seating, or will the guest's name to draw on the floor plan according to the minor high and low, are posted to the restaurant at the entrance, in order to guide the guests to come to the table seating.

　　Use of tableware

　　1. The tableware used in western banquet is mainly knives, forks, spoons, plates and cups. Usually with a fork in the left hand and a knife in the right. Take a fork and hold the fork with your left thumb, index finger and middle finger. The position of the knife is to use the right index finger to press on the back of the knife to force, the rest of the fingers to hold the knife.

　　2. When using the knife, fork and spoon, start from the outside and take a dish from the outside. Western food is usually about eating different dishes with different knives and forks, drinking different wines with different glasses, and finishing a dish with a knife and fork on the right side of the plate. Don't talk with your knife and fork. If you don't use western dishes for the time being, just follow your master or someone else.

　　Methods a meal

　　1. There are two ways to eat meat. First, cut the meat (such as steak) first, then place the knife on the right side of the plate. The former is an old European custom, while the latter is the American way of eating, which is usually more formal.

　　2. Eat soup with a spoon. The correct position of the spoon is: hold the spoon with your thumb, and gently hold the other finger on the other side. When the soup is spooned, the dish should be spooned out from the plate, and when there is not much soup in the pan, do not take the soup plate to suckle, and use the left hand to gently tilt the soup plate, and use the spoon to scoop out the soup.

　　3. When eating fish, cut from the middle of the fish, and put the meat on both sides to remove the fish bones and eat slowly. Meat pie, Fried eggs, salad, all without a knife. The meat juices in the meat dish can be dipped in bread. Bread is broken into small pieces by the fingers. Potato chips, Fried meat slices, regular sandwiches and other foods, like bread, eat with your hands. When feeding, only use the thumb and index finger to pick up, after the food is placed in front of the small hand towel to wipe the hand. Eat dessert with a fork or spoon.

　　4, eat pear, apple do not want whole to bite, and apply the fruit knife to cut fruit into 4 to 6 pieces, gouge out fruit heart, with the hand to hold a piece to eat. Eat a banana and then peel it and place it on a plate. Cut it with a knife and fork and eat it together. Eat an orange and peel it off with your hands. When eating fruit, it is sometimes served with a small water pan, which is used for washing hands. Do not drink it as a drink. During the meal, we can ask others to pass the seasoning and other things we can't reach, and we can pass them on to them. When eating, bone, meat, skin, etc., can be placed in the right corner of the plate. The core of the fruit is thrown into a napkin, not on the table or on the floor.

　　5. After the chicken, lobster, or western style of all dishes, it is coffee and tea. The way to drink coffee and tea is to mix the sugar with a small teaspoon, stir it and then place the teaspoon back in place. (the spoon should not be placed in the cup). Please remember to drink coffee, tea, or soup to pick up your mouth. Don't bend over and use your mouth to move the cup. After the coffee and tea party, it's over, and the guests can begin to leave.

　　If you have something to leave temporarily, put your napkin in your chair and place your knife and fork in eight words and place them on the plate. After dinner, place the knife and fork together and place the knife on the right side.

　　The drinking posture of western food.

　　The wine service is usually served by a waiter who pours a small amount into a glass of wine, and asks the guest to identify the quality of the wine. Then, the waiter will come to pour the wine, and at this time, do not go to fetch the glass, but should be placed on the table to be poured. The correct holding position is to hold a cup foot with your fingers. To avoid the temperature of the hand, the wine temperature increases. Use the thumb, middle finger and index finger to hold the cup foot, and the little finger is placed on the bottom of the cup. When you drink, you must not drink, but tilt the glass, as if it were on your tongue. Gently shake the glass so that the wine is in contact with the air to increase the aroma of the wine, but do not shake the cup violently. In addition, it is rude to drink, drink, drink, drink, drink, drink, drink, drink, drink, drink and drink while drinking. Don't use your fingers to rub the lipstick on the rim of the cup.

　　Western food posture

　　For the average person, the basic courtesy and etiquette in life will be noticed, and people will stop themselves from showing bad manners out of politeness in the public face. Then, in fact, the static beauty in public places -- the posture etiquette is the most test person, also the most can reflect the temperament and the beautiful.

　　Proper standard of etiquette of the formal sitting position request dignified and graceful, give a person with elegant, sedate, natural and generous aesthetic feeling. Sit, as a kind of behavior, with beauty and ugliness, elegance and vulgarity. The correct way to sit is to sit like a clock, which means to sit upright like a clock, and of course the end points directly to the upper body.

　　After sitting, sit upright, but not stiff. Don't put your chin or elbows on the table. Don't fiddle with tabletops and napkins. Avoid inappropriate behavior, such as taking off your coat, removing your tie, and rolling up your sleeves. When talking, contrast, often leave the seat, or move the seat; Rest your head on the back of your chair, yawn, stretch, rub your eyes, and scratch your head.

　　The etiquette of western food.

　　1, to attend a formal western dinner, must pay attention to clothing, grooming conform to the requirements of the etiquette, dining posture elegant and generous, stable posture elegant, straightened up, don't cross your legs, hands on his knees, don't put the arm on the table. Don't take off your coat, tie or sleeve.

　　5. When you eat western food, you cannot refuse the toast of the other party. Even if you do not drink wine, you should take the glass back to the other party, otherwise it is an impolite behavior. The drinking of western food is taboo. Drinking wine is the color, aroma, taste and long taste of wine. In the western food banquet is often a toast, even if it is only a point.

　　3. Western food should pay special attention to the use of the water pan, which can make a joke. All on one hand to take food, such as chicken, lobster, fruit, etc., usually on a water jar, at the same time (copper bowl, crystal glass, bowls), water wave with rose petals or lemon, but it is not drink, but western food pay attention to the finger bowl, placed in the upper left, put his hand into the water, wash gently, then clean with the napkin.

　　4, and party in progress, due to the inadvertent, abnormal situation occurs, such as too hard and make the knives and forks impact plate, sound, or tableware fell on the ground, or spilled drinks and so on, should be calm don't have to worry. The tableware makes a sound, can gently say "sorry" to the neighbor (or to the host). The cutlery can be dropped by the usher. The drinks spilled on the next seat should be apologized and helped to dry. If the other party is a woman, just hand over a clean napkin or handkerchief and dry it by herself.

西餐敬酒禮儀 篇3

　　西餐服務員服務禮儀

　　1、英式西餐服務(britishstyleservice)

　　英式西餐服務也稱家庭式服務，主要適用于私人宴席。

　　服務員從廚房里取出烹制好的餐品，盛放在大盤里和熱的空盤一起送到主人面前，由主人親自動手切割主料并分盤，服務員充當主人的助手，將主人分好的菜盤逐一端給顧客。

　　各種調料、配菜都擺放在餐桌上，由顧客根據需要互相傳遞自取。顧客則像參加家宴一樣，取到菜后自行進餐。服務員有時幫助主人切割食物，因此，必須具有熟練的切割技術和令人滿意的裝盤造型技巧。

　　英式西餐服務的氣氛很活躍，也省人力，但節(jié)奏較慢，主要適用于宴會，很少在大眾化的西餐廳里使用。

　　2、美式西餐服務(americanstyleservice)

　　美式西餐服務又稱為"盤子服務"。食物都由廚房人員烹制好，并分別裝入菜盤里，由服務員送至西餐廳，直接從客位的右側送給每位顧客，臟盤也從右側撤下。

　　美式西餐服務簡單明了，速度快，人工成本很低，有利于用有限數量的服務人員為數量眾多的顧客提供服務。常用于各類宴會，也是西餐廳中十分流行的一種服務方式。

　　3、自助西餐服務(buffetservice)

　　自助西餐餐是顧客支付一定量的錢后，進入西餐廳，在預先布置好的食品臺上自己動手任意選菜，自己取回座位享用的一種近似于自我服務的西餐廳用餐形式。

　　西餐服務員基本禮儀

　　1、餐廳服務人員的儀表、儀容、儀態(tài)的基本要求

　　(1)儀表

　　工作時間應著規(guī)定的制服。衣服要整齊干凈，注意保持衣服袖口、領口處的清潔。衣服應扣的扣子要扣好，衣服的襯里不可露出，不要挽袖子卷褲腿。要佩戴標志卡。男、女服務員均以深色皮鞋為宜，襪子顏色要略深于皮鞋顏色。

　　(2)儀容

　　男服務員不留大鬢角，后面的頭發(fā)不能長到衣領，不留胡須，常修面;女服務員的頭發(fā)不可長到披肩。但必須化淡妝，不準佩戴任何首飾，不準留長指甲、涂指甲油。不得抹刺激性的香水。

　　(3)儀態(tài)

　　餐廳服務人員的站姿應是端莊、挺拔，體現出優(yōu)美和典雅。坐姿要端正，表現出坐的高貴和嫻雅。步態(tài)應輕盈、穩(wěn)健。一般要靠右行走，不能走中間，不可跑步，不可與客人搶道。接待客人時，手勢的運用要規(guī)范和適度，談話中手勢不宜過多，動作不宜過大。如為客人指點方向時應正確采用"直臂式"，請客人進入時應用"橫擺式"等。同時需要注意手勢運用時要和面部表情及身體各部分協(xié)調配合，以免顯得出硬，給客人造成誤解。

　　服務人員在接待中要熱情適度，耐心周到，對賓客的態(tài)度反映敏感，虛心聽取客人意見，遇事要冷靜、沉著、表情要含蓄大方。自控能力要強，使自己保持良好的心態(tài)。

　　2、領臺服務人員禮儀

　　領臺服務人員包括：門衛(wèi)禮儀服務人員和引領服務人員。領臺服務人員營業(yè)前一定要了解本店的概況和當天預約的客人情況，做好儀容、儀表和精神準備，營業(yè)前站在餐廳門口兩側或里面，便于環(huán)顧四周位置，等待迎接客人。

　　客人到來時要熱情相迎，主動問候。在引領客人時，應問清是否預約、幾位，然后把客人引到合適的座位。這主要根據客人的身份、年齡等來判定。賓客就餐完畢離開時，要有禮貌地歡送，并致告別語，目送賓客離開。

　　3、值臺服務人員禮儀

　　值臺人員服務禮儀主要包括開菜、點菜、斟酒、派菜、分菜時的服務禮儀。

　　客人被引到餐桌前，要主動問好，并給客人拉椅讓座，遞香巾。遞香巾時，可雙手捏住香

　　巾并解遞到客人面前，也可用不銹鋼夾夾起香巾送給客人。

　　客人如點飲料，飲料應放在客人的右側，然后打開飲料瓶蓋。同時需注意要用右手握瓶，露出商標，左手托瓶子上端，將飲料徐徐倒入飲料杯中，不宜倒得太滿，也不可倒太快。拉開易拉罐時，不要將罐口沖向客人，如客人沒點飲料，則一定要上茶，茶杯放在墊盤上，輕輕放于桌上，把茶杯把手轉向客人右手方向。

　　客人如預先沒有定菜，值臺服務人員要站在主賓的左側，躬身雙手將菜單遞上，請客人點菜。點菜時可適當地向好客人推薦本店名菜。菜單一般先遞給主賓、女賓或者長者。點好的菜名應準確迅速地記在菜單上，一式兩份，一分送給廚臺值班，一份送給帳臺買單。

　　快開席時，值臺服務人員應將主賓、主人的口布從水標內取出遞給他們圍上，從第一道菜開始，值臺服務員應為客人斟上第一杯酒。斟酒、分類的須序是：男主賓、女主賓，從正主位左側開始，按順時針方向逐位斟酒，最后再斟主位。當主人、主賓祝酒、講話時，服務員應停止一切活動，站一適當位置。斟酒時，應先斟烈性酒，后是果酒、啤酒、汽水飲料。

　　服務人員在斟酒、上菜、分菜時，左臂應搭一塊干凈餐巾，以備擦酒滴、飲料滴等用，但不可擦自己的手。斟酒時，一般右手拿酒瓶，左手拿杯徐徐倒入，特別是啤酒，開始倒要把瓶口放到杯的正中內快點倒入，一面倒，一面把瓶口慢慢移向杯邊，而且倒得速度也由快變慢，以防啤灑的泡沫上升溢杯。啤酒倒好一般以7分液體，2分泡沫為好

　　4、走菜服務人員禮儀

　　走菜主要指上菜、端菜、撤換餐具。

　　(1)上菜，一般在十分鐘內把涼菜送上臺，二十分鐘內把熱菜送上臺。上菜要求快，特別是午餐。主食由服務員用右手放于客人的左側。最后一道菜是湯，飯后上茶。

　　上菜時動作要輕、穩(wěn)，看準方向，擺放平穩(wěn)，不可碰倒酒杯餐具等。上菜還要講究藝術。服務員要根據菜的不同顏色擺成協(xié)調的圖案。凡是花式冷盤，如孔雀、鳳凰等冷盤，以及整雞、鴨、魚的頭部要朝著主賓。上好菜后，服務員退后一步，站穩(wěn)后報上菜名。

　　(2)端菜一定要用托盤，不可用手直接端拿，更不允許大姆指按住盤邊或插入盤內。端菜的姿態(tài)是既穩(wěn)又美，具體要求是用五指和手掌托起，托盤不過耳，托盤不能太低，托盤邊太靠近于耳及頭發(fā)是不雅的，重托時可用另一只手扶著托盤。

　　(3)撤換餐具時要先征得客人同意。撤換時一定要小心，不可弄倒其他新上的菜、湯。撤換的餐具要從一般客人的右側平端出去。如果菜湯不小心撒在同性客人的身上，可親自為其揩凈，如撒在異性客人身上，則只可遞上毛巾，并表示歉意。

　　5、帳臺服務人員禮儀

　　主要包括收款、買單、轉帳時的禮儀。

　　當把客人用餐的細目送到收款臺后，帳臺服務人員一定要準確、迅速地把食品的單價標上，一并合計好用款總數。合計好后，在客人用畢主餐飲茶時，由值臺服務員用托盤將帳單送到客人面前，并且應站到負責買單客人的右后側，輕聲告之，然后用錢夾把錢放進托盤送回帳臺，并把找回的余款送到買單客人面前，敘說清楚。

　　買單時如客人轉帳，一定請客人填定賬號并簽字。賬臺服務人員一般正坐在賬臺內，可戴兩只套袖。坐姿要嫻雅、自如、端莊、大方，面帶微笑。

　　6、廚臺服務人員禮儀

　　上崗前首先要整理工作環(huán)境衛(wèi)生和個人衛(wèi)生。廚臺衛(wèi)生主要包括：廚臺、砧板、刀、地面和墻壁衛(wèi)生。廚臺要清潔、整齊、美觀。服務員要徹底洗手，梳理頭發(fā)，整理面容，戴上工作帽，穿上白上衣，系上圍裙，工作服一定清潔。在操作時，一定要養(yǎng)成良好的衛(wèi)生習慣。如不用袖子擦臉、擦汗，不能在工作現場打噴嚏等，也不允許邊操作、邊吸煙等等。

　　西餐服務員的工作流程

　　步驟/方法

　　1.迎賓

　　(1)打招呼、問候。

　　(2)引客入座：2分鐘內讓客人落座。

　　2.餐前服務

　　(1)服務面包和水：客人入座后2分鐘內完成。

　　(2)客人點餐前飲料：客人入座后2分鐘內完成。

　　(3)呈遞菜單、酒單：客人入座后5分鐘內完成。

　　(4)解釋菜單：一般在客人入座后10分鐘內，即在服務飲料時解釋菜單。

　　(5)服務飲料：客人入座后10分鐘內完成。

　　(6)點菜記錄：客人入座15分鐘內完成，或在服務飲料后進行;如果必要，可在呈遞菜單時，即客人入座后5分鐘進行。

　　(7)送點菜單到廚房：記錄完點菜立即送到廚房。

　　3.開胃品服務

　　(1)服務開胃品：客人入座15分鐘后進行。

　　(2)服務開胃酒：應在上開胃品前服務到餐桌;開瓶、倒酒可在上開胃品前，也可在上開胃品后進行。

　　(3)清理開胃品盤：全桌客人用完后撤盤、杯。

　　(4)加冰水：清理完盤、杯后，主動為客人加滿冰水，直到服務甜點。

　　4.湯或色拉(第二道菜)服務

　　(1)服務湯或色拉：在清理完開胃品盤后10分鐘內進行。

　　(2)服務第二道菜用酒：同第二道菜一起服務。

　　(3)清理第二道菜餐具：全桌客人用餐完畢，撤走餐具及酒杯;除非另有規(guī)定。

　　5.主菜服務

　　(1)服務主菜：清理完第二道菜的餐具后10分鐘內進行。

　　(2)服務主菜用酒：酒杯在上主菜前服務，上菜后遞酒、開瓶、倒酒。

　　(3)清理主菜盤及餐具：客人用完主菜后清理主菜盤、旁碟、空杯等，只留水杯或飲料杯，撤換桌上煙灰缸。

　　(4)清理調料：撤走所有調料，如鹽、胡椒、西紅柿等。

　　(5)清掃桌上面包屑：用刷子將桌上面包屑掃進餐盤，而不是掃到地上。

　　6.餐后服務

　　(1)布置甜點餐具：擺上甜點盤、甜點叉、甜點刀、茶匙。

　　(2)布置服務咖啡或茶的用品：擺上乳脂、糖、牛奶等以及熱杯與杯碟。

　　(3)服務甜點：清理完主菜餐具后15分鐘內進行。

　　(4)服務咖啡或茶：服務甜點后或與甜點同時服務。

　　(5)清理甜點盤：當全部客人用餐完畢后進行。

　　(6)服務餐后飲料：客人點完飲料后10分鐘內進行。

　　(7)加滿咖啡或茶：應主動問客人是要咖啡還是茶，并為客人加滿咖啡或茶，不要等客人要求時再加。

　　7.收尾工作

　　(1)呈遞賬單。閑暇用餐服務，要等客人要求時呈遞;快速用餐服務在上完主茶或者加咖啡或加茶時呈遞。

　　(2)收款。根據餐館規(guī)定收取現金、信用卡、旅行支票、個人支票等。

　　(3)送客。當客人離開時要說"謝謝光臨，很高興為您服務"，并歡迎再次光臨。

　　西餐服務員服務原則：為顧客創(chuàng)造西餐6個M

　　第一個是"Menu"(菜單)

　　當您走進西餐館，服務員先領您入座，待您坐穩(wěn)，首先送上來的便是菜單。菜單被視為餐館的門面，老板也一向重視，用最好的面料做菜單的封面，有的甚至用軟羊皮打上各種美麗的花紋。在這里用菜單稱之似有不妥，應稱之為"菜譜"。

　　如何點好菜，我可有個絕招，我無論在國內外西餐館吃飯，往往點的菜又好吃，又便宜，常常受到同事們稱道，我的辦法是，打開菜譜，看哪道菜是以飯店名稱命名的，我往往取之，我深知，那位廚師也不會拿自己店名開玩笑的，所以他們下功夫做出的菜，肯定會好吃的，請大家一定要點。

　　涉及到點菜，看菜譜不由得使我想起近20xx年前發(fā)生在馬克西姆餐廳的一件事，四位年輕的"萬元戶"農民走進這家豪華的餐廳。他們有了錢，想品一品法國名菜。餐廳經理和服務員欣喜異常，熱情招待他們入座，并禮貌地呈上菜譜，恭敬地請他們點菜。誰料，其中一位把菜譜推到一邊，不屑一顧地說："點什么菜?你們看著來，什么貴上什么，我們有的是錢!"四位農民花了近20xx元，美美吃了頓法國名菜，但也不時出了"洋相"，刀叉不知如何使，餐巾最后當了手絹用……

　　后來法方總經理同我談起此事，很有感觸："從這四位年輕人身上，看到中國農民確實富了，令人振奮。但是中國朋友吃西餐不看菜單，使我們很難理解。在法國，就是戴高樂、德斯坦總統(tǒng)吃西餐也得看菜單點菜的。這里不涉及有錢沒錢的問題，因為看菜單、點菜已成了吃西餐的一個必不可少的程序，是種生活方式。"

　　第二個是"Music"(音樂)

　　豪華高級的西餐廳，要有樂隊，演奏一些柔和的樂曲，一般的小西餐廳也播放一些美妙的樂曲。但，這里最講究的是樂聲的"可聞度"，即聲音要達到"似聽到又聽不到的程度"，就是說，要集中精力和友人談話就聽不到，要想休息放松一下就聽得到，這個火候要掌握好。

　　第三個是"Mood"(氣氛)

　　西餐講究環(huán)境雅致，氣氛和諧。一定要有音樂相伴，有潔白的桌布，有鮮花擺放，所有餐具一定潔凈。如遇晚餐，要燈光暗淡，桌上要有紅色蠟燭，營造一種浪漫、迷人、淡雅的氣氛。

　　第四個是"Meeting"(會面)

　　也就是說和誰一起吃西餐，這要有選擇的，一定要是親朋好友，趣味相投的人。吃西餐主要為聯絡感情，很少在西餐桌上談生意。所以西餐廳內，少有面紅耳赤的場面出現。

　　第五個是"Manner"(禮俗)

　　也稱之為"吃相"和"吃態(tài)"，總之要遵循西方習俗，勿有唐突之舉，特別在手拿刀叉時，若手舞足蹈，就會"失態(tài)"。使用刀叉，應是右手持刀，左手拿叉，將食物切成小塊，然后用刀叉送入口內。一般來講，歐洲人使用刀叉時不換手，一直用左手持叉將食物送入口內。美國人則是切好后，把刀放下，右手持叉將食物送入口中。但無論何時，刀是絕不能送物入口的。西餐宴會，主人都會安排男女相鄰而坐，講究"女士優(yōu)先"的西方紳士，都會表現出對女士的殷勤。

　　第六個是"Meal"(食品)

　　我的一位美國美食家朋友曾這樣說："日本人用眼睛吃飯，料理的形式很美，吃我們的西餐，是用鼻子的，所以我們鼻子很大;只有你們偉大的中國人才懂得用舌頭吃飯。"我們中餐以"味"為核心，西餐是以營養(yǎng)為核心，至于味道那是無法同中餐相提并論的。

　　西餐服務員的工作職責

　　1.保持清新、整潔、優(yōu)雅狀態(tài)，為賓客提供熱情、禮貌、周到、高質量的餐飲服務。

　　2.積極配合領班工作，服從領班及上級領導指揮，團結、善于幫助同事工作。

　　3.工作時要做到四勤：口勤、眼勤、手勤、腳勤，及時了解客人的要求。

　　4.善于向顧客介紹及推銷本餐廳飲品及菜肴。

　　5.要有純熟的業(yè)務操作知識，掌握及懂得客人需要的每份飲料及食物的用餐情況及規(guī)律。

　　6.工作責任心強，有獨立處理業(yè)務的能力，發(fā)現問題及時上報，善于班前班后提出問題，及時轉達客人提出的意見。

　　7.做好酒吧及樓面物品領用、保管及日耗報損等方面工作，并進行每月物品、飲品的盤存。

　　8.做好上班前后的樓面及吧臺衛(wèi)生工作，積極檢查備用餐具是否齊全，餐臺上器皿及需要用品是否整潔和齊備。

　　9.具有良好的會話能力，善于運用語言技巧，為客人提供最佳服務。做到：文明有禮、掌握原則、有問必答、言簡意明。

　　10.加強業(yè)務知識的學習，不斷掌握服務技能，提供服務質量。