中英文翻译～～ 英语高手进！在线等。。
（1）餐饮服务1客人抵达餐厅，引位员热情礼貌向客人问候。对常客和VIP客人称呼姓氏或职衔。2引位员引领客人时，与客人同步稍前，遇障碍物或台阶应提醒客人，对行动不便的客人，...
（1）餐饮服务
1 客人抵达餐厅，引位员热情礼貌向客人问候。对常客和VIP客人称呼姓氏或职衔。
2 引位员引领客人时，与客人同步稍前，遇障碍物或台阶应提醒客人，对行动不便的客人，应主动搀扶。
3 客人进入餐厅时，服务员要上前问候，主动为客人拉椅让座，送上菜单，并及时提供茶水、纸巾服务。
4 餐厅客满时引位员应告知客人等候时间，并安排客人到休息处等候。
5 客人点菜，服务员熟练运用推销技巧主动向客人介绍菜品特色、特点，并视情况提醒客人适量用餐。
6 服务员填写菜单要做到准确、迅速。如客人对菜点口味有特殊要求，应在点菜单上注明。
7 点菜结束后，服务员要将所点菜品、饮料等内容向客人复述，请客人予以确认。
8客人点菜后，第一道菜出菜时间不应超过10分钟，所有菜点一般应在45分钟内或应客人要求顺序上齐。若某种菜肴制作时间较长，应事先告知客人。菜点温度要冷热适宜，热菜温度一般不低于65℃，汤菜温度一般不低于75℃。
9 客人就餐时，服务员要及时为客人斟倒酒水、更换骨蝶、烟灰缸等。
10 服务员要熟练掌握服务技巧，服务时避免将菜汁、酒水等泼洒到客人衣物上。
11 菜点上齐，服务员要及时告知客人，并询问客人是否添加菜点。
12 客人用餐完毕，如客人要求，应提供菜点打包、酒水寄存等相应服务。
13 服务员在清桌撤盘时要轻拿轻放，避免影响客人就餐。不得暗示、催促客人用餐。
14 客人离开餐厅，服务员应主动为客人拿取衣物，并提醒客人不要遗忘物品。
（2）宴会服务
1 服务员熟练掌握宴会服务程序及有关要求。
2 接受宴会预订后，要根据宴会性质、规模及主办单位要求，对宴会场地进行精心设计布置，恰当烘托宴会气氛。
3 桌次、座次等应于宴会前安排妥当。宴会菜单每桌应放置2份以上。
4 大型宴会，应向客人发放座次安排图，客人到达时，服务员要及时引导客人就座。
5 中餐上菜的位置一般应在主人席旁的第三个席位的空隙处进行，切忌在主宾和主人之间上菜。斟倒酒水以及分菜后上菜应按照先主宾、主人然后按顺时针方向绕餐桌依次进行或按照先女主宾、女宾、男主宾、男宾，最后为主人顺序进行。
6 服务员提供分餐时，要先将菜盘摆放在餐桌上，请客人观赏，并报菜名，再分菜。
7 服务员要熟练掌握分菜技巧，做到分配均匀、迅速、声响小，分汤时不宜盛添过满。
8 在多骨、刺或口味不同的菜品之间及上水果前，应为客人更换骨盘。
9 如有用手剥食的菜品，应提供洗手盅，并为客人上擦手巾。
10 宴会期间如安排讲话、祝酒或节目演出等内容，服务员要及时通知厨房，适当调整上菜时间。
11 宴会结束后服务员要在餐厅门口送别客人。
（3）自助餐服务
1 服务员熟练掌握自助餐服务程序及有关要求。
2 自助餐台设计要做到科学合理，餐台面积、餐台空间与就餐人数相适应，方便客人取菜。
3 自助餐菜品、餐具摆放布局合理，客人取用方便。菜点摆放要分类，摆放顺序一般为先冷菜，然后依次为汤、热菜、甜品、水果等。
4 开餐前15分钟要将菜点上齐，热菜要加盖，并配有暖锅保温。
5 客人就餐期间服务员要及时巡台、整理台面，视情况添加菜点。
不要谷歌全文翻译～～ 展开
1 客人抵达餐厅，引位员热情礼貌向客人问候。对常客和VIP客人称呼姓氏或职衔。
2 引位员引领客人时，与客人同步稍前，遇障碍物或台阶应提醒客人，对行动不便的客人，应主动搀扶。
3 客人进入餐厅时，服务员要上前问候，主动为客人拉椅让座，送上菜单，并及时提供茶水、纸巾服务。
4 餐厅客满时引位员应告知客人等候时间，并安排客人到休息处等候。
5 客人点菜，服务员熟练运用推销技巧主动向客人介绍菜品特色、特点，并视情况提醒客人适量用餐。
6 服务员填写菜单要做到准确、迅速。如客人对菜点口味有特殊要求，应在点菜单上注明。
7 点菜结束后，服务员要将所点菜品、饮料等内容向客人复述，请客人予以确认。
8客人点菜后，第一道菜出菜时间不应超过10分钟，所有菜点一般应在45分钟内或应客人要求顺序上齐。若某种菜肴制作时间较长，应事先告知客人。菜点温度要冷热适宜，热菜温度一般不低于65℃，汤菜温度一般不低于75℃。
9 客人就餐时，服务员要及时为客人斟倒酒水、更换骨蝶、烟灰缸等。
10 服务员要熟练掌握服务技巧，服务时避免将菜汁、酒水等泼洒到客人衣物上。
11 菜点上齐，服务员要及时告知客人，并询问客人是否添加菜点。
12 客人用餐完毕，如客人要求，应提供菜点打包、酒水寄存等相应服务。
13 服务员在清桌撤盘时要轻拿轻放，避免影响客人就餐。不得暗示、催促客人用餐。
14 客人离开餐厅，服务员应主动为客人拿取衣物，并提醒客人不要遗忘物品。
（2）宴会服务
1 服务员熟练掌握宴会服务程序及有关要求。
2 接受宴会预订后，要根据宴会性质、规模及主办单位要求，对宴会场地进行精心设计布置，恰当烘托宴会气氛。
3 桌次、座次等应于宴会前安排妥当。宴会菜单每桌应放置2份以上。
4 大型宴会，应向客人发放座次安排图，客人到达时，服务员要及时引导客人就座。
5 中餐上菜的位置一般应在主人席旁的第三个席位的空隙处进行，切忌在主宾和主人之间上菜。斟倒酒水以及分菜后上菜应按照先主宾、主人然后按顺时针方向绕餐桌依次进行或按照先女主宾、女宾、男主宾、男宾，最后为主人顺序进行。
6 服务员提供分餐时，要先将菜盘摆放在餐桌上，请客人观赏，并报菜名，再分菜。
7 服务员要熟练掌握分菜技巧，做到分配均匀、迅速、声响小，分汤时不宜盛添过满。
8 在多骨、刺或口味不同的菜品之间及上水果前，应为客人更换骨盘。
9 如有用手剥食的菜品，应提供洗手盅，并为客人上擦手巾。
10 宴会期间如安排讲话、祝酒或节目演出等内容，服务员要及时通知厨房，适当调整上菜时间。
11 宴会结束后服务员要在餐厅门口送别客人。
（3）自助餐服务
1 服务员熟练掌握自助餐服务程序及有关要求。
2 自助餐台设计要做到科学合理，餐台面积、餐台空间与就餐人数相适应，方便客人取菜。
3 自助餐菜品、餐具摆放布局合理，客人取用方便。菜点摆放要分类，摆放顺序一般为先冷菜，然后依次为汤、热菜、甜品、水果等。
4 开餐前15分钟要将菜点上齐，热菜要加盖，并配有暖锅保温。
5 客人就餐期间服务员要及时巡台、整理台面，视情况添加菜点。
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4个回答
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1) Food & Beverage Services
1 guests arrived in the restaurant, citing bit of courtesy to the member of warm greetings to the guests. Of regular and VIP guests to call the family name or title.
2-bit member of primers lead guests, and guests earlier synchronization, the event of obstructions or steps should remind guests of the guests with mobility difficulties, should take the initiative to arm.
3 guests enter the restaurant, the waiter approached greetings to take the initiative to pull chairs for the guests seat and brought to the menu, and the timely provision of tea, towel service.
4 primers bit when the restaurant was crowded and should inform the guests waiting time, and arrange for guests to wait for rest areas.
5 guests a la carte, waiter skilled use of marketing skills to take the initiative to introduce the guests food features, characteristics, and depending on the circumstances appropriate to remind the guests dining.
6 waiter menu to be filled out accurately and rapidly. Points such as the guests of the dish taste special requirements have to be at point marked on the menu.
7 a la carte after the waiter to the point of food, beverages and other content to repeat guests, please the guests to be confirmed.
8 guests a la carte, the first time to dish out the food should not be more than 10 minutes, all the food is generally considered to be at or within 45 minutes At the request of the order on Qi. If a certain food production a long time, should inform the guests beforehand. Temperature to hot and cold dishes appropriate hot temperature generally not less than 65 ℃, temperature汤菜generally not less than 75 ℃.
9 guests dining, the guests in time for the waiter to pour drinks down, the replacement of bone butterfly, ashtray and so on.
10 Service waiter to master the skills, service to avoid juices, beverages spilled on clothing to the guests.
Dishes on 11 points Qi, waiter should promptly inform the guests and asked the guests whether or not to add food points.
12 guests finished eating, such as the request of the guest spots packaged food should be provided, the corresponding services, such as drinks storage.
13 Qing waiter at the table to remove disc light using light release, to avoid affecting the dining guests. Shall not be implied, urging the guests dining.
14 guests left the restaurant waiter should take the initiative to collect clothing for the guests and remind guests not to forget items.
(2) Banquet Services
Banquet waiter one master Service procedures and the requirements.
2 to accept reservations after the banquet, according to the banquet the nature, scale and requirements of the organizers of the banquet venues carefully designed layout, appropriate atmosphere contrast Banquet.
Table 3 times, seating, etc. should be arranged before the banquet. Banquet menu table should be placed more than 2.
4 large banquet guests to seating arrangements for payment plans, the guests arrive, the waiter to guide the guests took a timely manner.
5 Chinese food served at the location should normally be the masters of seats next to the third seat gap Department, at the guest of honor should not go on between the owner and serve. Inverted glass of wine, as well as serve food should be in accordance with the first after the chief guest, the owner then clockwise around the table followed by or in accordance with the first female chief guest, Female Philippines, man of honor, gentlemen, the final order of the main people.
6 provide分餐waiter, the first disk will be vegetables on display in the table, please watch the guests, they shall be reported to菜名, and then sub-dishes.
7 waiter to master the skills at cooking, so the distribution of uniform, rapid and sound small, sub-Tang Sheng appropriate Gomantong Tim.
8 in many bones, thorns, or taste different dishes of fruit between and on the former should be the replacement of the pelvis for the guests.
9 if eating food by hand stripping, should provide hand-washing cup, and the guests on擦手巾.
Arrangements such as 10 during the banquet speech, toast or performances, etc., promptly notify the waiter to the kitchen, serve the appropriate time to adjust.
11 after the end of the banquet waiter at the restaurant entrance to bid farewell to the guests.
(3) buffet Services
Buffet waiter one master Service procedures and the requirements.
2 buffet Units Designed to be scientific and rational, table size, table space and the number of meals suited to facilitate the guests taking food.
3 buffet dishes, cutlery display rational layout, guests convenient access. Placing dishes point to classification, the order is generally placed first cold, and then followed by soup, hot dishes, desserts, fruits and so on.
Open 4 to 15 minutes before dinner dishes point on chai, hot to stamp with a warm pot insulation.
5 guests during the dinner waiter timely visits to Units, organize the table, depending on the circumstances point to add vegetables.
1 guests arrived in the restaurant, citing bit of courtesy to the member of warm greetings to the guests. Of regular and VIP guests to call the family name or title.
2-bit member of primers lead guests, and guests earlier synchronization, the event of obstructions or steps should remind guests of the guests with mobility difficulties, should take the initiative to arm.
3 guests enter the restaurant, the waiter approached greetings to take the initiative to pull chairs for the guests seat and brought to the menu, and the timely provision of tea, towel service.
4 primers bit when the restaurant was crowded and should inform the guests waiting time, and arrange for guests to wait for rest areas.
5 guests a la carte, waiter skilled use of marketing skills to take the initiative to introduce the guests food features, characteristics, and depending on the circumstances appropriate to remind the guests dining.
6 waiter menu to be filled out accurately and rapidly. Points such as the guests of the dish taste special requirements have to be at point marked on the menu.
7 a la carte after the waiter to the point of food, beverages and other content to repeat guests, please the guests to be confirmed.
8 guests a la carte, the first time to dish out the food should not be more than 10 minutes, all the food is generally considered to be at or within 45 minutes At the request of the order on Qi. If a certain food production a long time, should inform the guests beforehand. Temperature to hot and cold dishes appropriate hot temperature generally not less than 65 ℃, temperature汤菜generally not less than 75 ℃.
9 guests dining, the guests in time for the waiter to pour drinks down, the replacement of bone butterfly, ashtray and so on.
10 Service waiter to master the skills, service to avoid juices, beverages spilled on clothing to the guests.
Dishes on 11 points Qi, waiter should promptly inform the guests and asked the guests whether or not to add food points.
12 guests finished eating, such as the request of the guest spots packaged food should be provided, the corresponding services, such as drinks storage.
13 Qing waiter at the table to remove disc light using light release, to avoid affecting the dining guests. Shall not be implied, urging the guests dining.
14 guests left the restaurant waiter should take the initiative to collect clothing for the guests and remind guests not to forget items.
(2) Banquet Services
Banquet waiter one master Service procedures and the requirements.
2 to accept reservations after the banquet, according to the banquet the nature, scale and requirements of the organizers of the banquet venues carefully designed layout, appropriate atmosphere contrast Banquet.
Table 3 times, seating, etc. should be arranged before the banquet. Banquet menu table should be placed more than 2.
4 large banquet guests to seating arrangements for payment plans, the guests arrive, the waiter to guide the guests took a timely manner.
5 Chinese food served at the location should normally be the masters of seats next to the third seat gap Department, at the guest of honor should not go on between the owner and serve. Inverted glass of wine, as well as serve food should be in accordance with the first after the chief guest, the owner then clockwise around the table followed by or in accordance with the first female chief guest, Female Philippines, man of honor, gentlemen, the final order of the main people.
6 provide分餐waiter, the first disk will be vegetables on display in the table, please watch the guests, they shall be reported to菜名, and then sub-dishes.
7 waiter to master the skills at cooking, so the distribution of uniform, rapid and sound small, sub-Tang Sheng appropriate Gomantong Tim.
8 in many bones, thorns, or taste different dishes of fruit between and on the former should be the replacement of the pelvis for the guests.
9 if eating food by hand stripping, should provide hand-washing cup, and the guests on擦手巾.
Arrangements such as 10 during the banquet speech, toast or performances, etc., promptly notify the waiter to the kitchen, serve the appropriate time to adjust.
11 after the end of the banquet waiter at the restaurant entrance to bid farewell to the guests.
(3) buffet Services
Buffet waiter one master Service procedures and the requirements.
2 buffet Units Designed to be scientific and rational, table size, table space and the number of meals suited to facilitate the guests taking food.
3 buffet dishes, cutlery display rational layout, guests convenient access. Placing dishes point to classification, the order is generally placed first cold, and then followed by soup, hot dishes, desserts, fruits and so on.
Open 4 to 15 minutes before dinner dishes point on chai, hot to stamp with a warm pot insulation.
5 guests during the dinner waiter timely visits to Units, organize the table, depending on the circumstances point to add vegetables.
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1) Food & Beverage Services
1 guests arrived in the restaurant, citing bit of courtesy to the member of warm greetings to the guests. Of regular and VIP guests to call the family name or title.
2-bit member of primers lead guests, and guests earlier synchronization, the event of obstructions or steps should remind guests of the guests with mobility difficulties, should take the initiative to arm.
3 guests enter the restaurant, the waiter approached greetings to take the initiative to pull chairs for the guests seat and brought to the menu, and the timely provision of tea, towel service.
4 primers bit when the restaurant was crowded and should inform the guests waiting time, and arrange for guests to wait for rest areas.
5 guests a la carte, waiter skilled use of marketing skills to take the initiative to introduce the guests food features, characteristics, and depending on the circumstances appropriate to remind the guests dining.
6 waiter menu to be filled out accurately and rapidly. Points such as the guests of the dish taste special requirements have to be at point marked on the menu.
7 a la carte after the waiter to the point of food, beverages and other content to repeat guests, please the guests to be confirmed.
8 guests a la carte, the first time to dish out the food should not be more than 10 minutes, all the food is generally considered to be at or within 45 minutes At the request of the order on Qi. If a certain food production a long time, should inform the guests beforehand. Temperature to hot and cold dishes appropriate hot temperature generally not less than 65 ℃, temperature汤菜generally not less than 75 ℃.
9 guests dining, the guests in time for the waiter to pour drinks down, the replacement of bone butterfly, ashtray and so on.
10 Service waiter to master the skills, service to avoid juices, beverages spilled on clothing to the guests.
Dishes on 11 points Qi, waiter should promptly inform the guests and asked the guests whether or not to add food points.
12 guests finished eating, such as the request of the guest spots packaged food should be provided, the corresponding services, such as drinks storage.
13 Qing waiter at the table to remove disc light using light release, to avoid affecting the dining guests. Shall not be implied, urging the guests dining.
14 guests left the restaurant waiter should take the initiative to collect clothing for the guests and remind guests not to forget items.
(2) Banquet Services
Banquet waiter one master Service procedures and the requirements.
2 to accept reservations after the banquet, according to the banquet the nature, scale and requirements of the organizers of the banquet venues carefully designed layout, appropriate atmosphere contrast Banquet.
Table 3 times, seating, etc. should be arranged before the banquet. Banquet menu table should be placed more than 2.
4 large banquet guests to seating arrangements for payment plans, the guests arrive, the waiter to guide the guests took a timely manner.
5 Chinese food served at the location should normally be the masters of seats next to the third seat gap Department, at the guest of honor should not go on between the owner and serve. Inverted glass of wine, as well as serve food should be in accordance with the first after the chief guest, the owner then clockwise around the table followed by or in accordance with the first female chief guest, Female Philippines, man of honor, gentlemen, the final order of the main people.
6 provide分餐waiter, the first disk will be vegetables on display in the table, please watch the guests, they shall be reported to菜名, and then sub-dishes.
7 waiter to master the skills at cooking, so the distribution of uniform, rapid and sound small, sub-Tang Sheng appropriate Gomantong Tim.
8 in many bones, thorns, or taste different dishes of fruit between and on the former should be the replacement of the pelvis for the guests.
9 if eating food by hand stripping, should provide hand-washing cup, and the guests on擦手巾.
Arrangements such as 10 during the banquet speech, toast or performances, etc., promptly notify the waiter to the kitchen, serve the appropriate time to adjust.
11 after the end of the banquet waiter at the restaurant entrance to bid farewell to the guests.
(3) buffet Services
Buffet waiter one master Service procedures and the requirements.
2 buffet Units Designed to be scientific and rational, table size, table space and the number of meals suited to facilitate the guests taking food.
3 buffet dishes, cutlery display rational layout, guests convenient access. Placing dishes point to classification, the order is generally placed first cold, and then followed by soup, hot dishes, desserts, fruits and so on.
Open 4 to 15 minutes before dinner dishes point on chai, hot to stamp with a warm pot insulation.
5 guests during the dinner waiter timely visits to Units, organize the table, depending on the circumstances point to add vegetables.
就是这些了，你看对不对，我不太懂。但是这些我还会。
BYE BYE!!!
1 guests arrived in the restaurant, citing bit of courtesy to the member of warm greetings to the guests. Of regular and VIP guests to call the family name or title.
2-bit member of primers lead guests, and guests earlier synchronization, the event of obstructions or steps should remind guests of the guests with mobility difficulties, should take the initiative to arm.
3 guests enter the restaurant, the waiter approached greetings to take the initiative to pull chairs for the guests seat and brought to the menu, and the timely provision of tea, towel service.
4 primers bit when the restaurant was crowded and should inform the guests waiting time, and arrange for guests to wait for rest areas.
5 guests a la carte, waiter skilled use of marketing skills to take the initiative to introduce the guests food features, characteristics, and depending on the circumstances appropriate to remind the guests dining.
6 waiter menu to be filled out accurately and rapidly. Points such as the guests of the dish taste special requirements have to be at point marked on the menu.
7 a la carte after the waiter to the point of food, beverages and other content to repeat guests, please the guests to be confirmed.
8 guests a la carte, the first time to dish out the food should not be more than 10 minutes, all the food is generally considered to be at or within 45 minutes At the request of the order on Qi. If a certain food production a long time, should inform the guests beforehand. Temperature to hot and cold dishes appropriate hot temperature generally not less than 65 ℃, temperature汤菜generally not less than 75 ℃.
9 guests dining, the guests in time for the waiter to pour drinks down, the replacement of bone butterfly, ashtray and so on.
10 Service waiter to master the skills, service to avoid juices, beverages spilled on clothing to the guests.
Dishes on 11 points Qi, waiter should promptly inform the guests and asked the guests whether or not to add food points.
12 guests finished eating, such as the request of the guest spots packaged food should be provided, the corresponding services, such as drinks storage.
13 Qing waiter at the table to remove disc light using light release, to avoid affecting the dining guests. Shall not be implied, urging the guests dining.
14 guests left the restaurant waiter should take the initiative to collect clothing for the guests and remind guests not to forget items.
(2) Banquet Services
Banquet waiter one master Service procedures and the requirements.
2 to accept reservations after the banquet, according to the banquet the nature, scale and requirements of the organizers of the banquet venues carefully designed layout, appropriate atmosphere contrast Banquet.
Table 3 times, seating, etc. should be arranged before the banquet. Banquet menu table should be placed more than 2.
4 large banquet guests to seating arrangements for payment plans, the guests arrive, the waiter to guide the guests took a timely manner.
5 Chinese food served at the location should normally be the masters of seats next to the third seat gap Department, at the guest of honor should not go on between the owner and serve. Inverted glass of wine, as well as serve food should be in accordance with the first after the chief guest, the owner then clockwise around the table followed by or in accordance with the first female chief guest, Female Philippines, man of honor, gentlemen, the final order of the main people.
6 provide分餐waiter, the first disk will be vegetables on display in the table, please watch the guests, they shall be reported to菜名, and then sub-dishes.
7 waiter to master the skills at cooking, so the distribution of uniform, rapid and sound small, sub-Tang Sheng appropriate Gomantong Tim.
8 in many bones, thorns, or taste different dishes of fruit between and on the former should be the replacement of the pelvis for the guests.
9 if eating food by hand stripping, should provide hand-washing cup, and the guests on擦手巾.
Arrangements such as 10 during the banquet speech, toast or performances, etc., promptly notify the waiter to the kitchen, serve the appropriate time to adjust.
11 after the end of the banquet waiter at the restaurant entrance to bid farewell to the guests.
(3) buffet Services
Buffet waiter one master Service procedures and the requirements.
2 buffet Units Designed to be scientific and rational, table size, table space and the number of meals suited to facilitate the guests taking food.
3 buffet dishes, cutlery display rational layout, guests convenient access. Placing dishes point to classification, the order is generally placed first cold, and then followed by soup, hot dishes, desserts, fruits and so on.
Open 4 to 15 minutes before dinner dishes point on chai, hot to stamp with a warm pot insulation.
5 guests during the dinner waiter timely visits to Units, organize the table, depending on the circumstances point to add vegetables.
就是这些了，你看对不对，我不太懂。但是这些我还会。
BYE BYE!!!
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(3)Buffet service
1.The server must familar with buffet service procedures and related requirements.
2.Buffet Units Designed to be scientific and rational, table size, table space and the number of meals suited to facilitate the guests taking food.
3.Buffet dishes, cutlery display rational layout, convenient for customers to take dishes. Placing dishes point to classification, the general order is cold dishes, soup, hot dishes, desserts, and fruits etc.
4.Open 15 minutes before dinner dishes point up to Ka-chai, hot to stamp with a warm pot insulation.
5.during the dinner of guest, waiters shourld check the table on time, organize the table, depending on the circumstances point to add vegetables.
1.The server must familar with buffet service procedures and related requirements.
2.Buffet Units Designed to be scientific and rational, table size, table space and the number of meals suited to facilitate the guests taking food.
3.Buffet dishes, cutlery display rational layout, convenient for customers to take dishes. Placing dishes point to classification, the general order is cold dishes, soup, hot dishes, desserts, and fruits etc.
4.Open 15 minutes before dinner dishes point up to Ka-chai, hot to stamp with a warm pot insulation.
5.during the dinner of guest, waiters shourld check the table on time, organize the table, depending on the circumstances point to add vegetables.
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这么多 给10分啊
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