PRE-CHECK (BEFORE THE GUESTS ARRIVE)

1. The PDR must be set up as per requested such as: number ofattendance, table and seating arrangements, tabletop requirements.
2. Check whether the guest is the first time visiting or on the guest history record.
3. If the name is on the list, look at the guest history record to find out the guest’s likes, and special requirements, and apply accordingly.
4. If the menu has been confirmed, table menus must be placed on the table. Type of menu cover is offered is based on the menu price.
5. All mise-en-place must be checked and ready for service. Ensure those are what the guest requested
6. Service Bar must be open. If there has been no pre-beverage order, a small beverage display to be set up discretely.
7. Set up pre-dinner cocktail area if required.
8. The staff assigned for the PDR must check whether the kitchen order is in order and in place as requested and ready for service (if the menu has been confirmed)

1. Have all condiments and sauces ready according to the menu.
2. Check if there is any special requests such as seating arrangements, baby chair, number of seats, table decorations, face towels, serving gears, operating equipment, special wine/beverage arrangements, no pork no lard, vegetarian
3. Any special requests must be executed, have the beverages stand by and the related equipment ready such as: glasses, wine cooler/ baskets, warmer for Chinese Hua Tiao Wine, pot, cups dried prunes, rock sugar.
4. Soya sauce, tidbits can be pre-set on the table, face towels can be pre-placed, drinking water can be pre-poured, wine can be opened to let it breath if the wine is confirmed in advance

GUESTS ARRIVE

1. The manager must introduce himself to the host or the organizer, in the mean time he should find out what is the nature of the party unless he has already know.
2. If this is a birthday party, he should check whether the cake has been arranged and who is the birthday guest, so the arrangements can be made, meanwhile he should also introduce the staff who is assigned to take care of this party to the guest
3. The staff must get to know who the host is, who the organizer is, who the guest-of-honour is, how they should be addressed, and repeat to the host or the organizer all details (the best timing is to do it before the arrival of the rest of the guests)
4. Check whether wines/ liquors/ beverages displayed on the service bar meet with the host’s requirements i.e.: they would like to go for premium brands, regular brands or alternated immediately.

MENU

1. If the menu is not yet confirmed, a set menu proposal must be ready of different price ranges and kept aside, when the host or the organizer arrived can show it to the guests.
2. Alternatively the a la carte menu can be given.(Internal note for staff only: for kitchen operation, a set menu is preferable)

SERVING INDIVIDUAL COURSES

1. Prepare the food arrival by made bone plates and serving cutlery ready for use.
2. When food runner arrives with the food items on a large plate, service staff to take the plate and show it to the guests.
3. Say: “Please, here is your XXX (Name of the dish), I will plate it for you” (The last part does not have to be mentioned all the time, especially when the guests are in conversation, just introduce the dish then)
4. Go to the side station with the food plate. Divide the food onto the smaller plates; use some of the decoration to decorate the smaller plates. (This has to be done in a fast manner to avoid the food getting too cold).
5. All plates should have same quantity and look.
6. Serve the dishes; VIP first, then ladies (mature ladies first) and the host as last.
7. When finished, say: “Enjoy your XXX” (name of the dish)

GENERAL SERVICE STANDARDS

1. Hostess / Captain / Manager greets the guests at the entrance to the restaurant within 30 second according to the time of the day e.g, “ Good morning, Good evening Sir/madam. Welcome to the Yuxi ( eye contact/pleasant facial expressions)
2. Hostess verify the number of guests in the party and confirms the name of the party reservations has been made.
3. Hostess leads the way in showing the guest to the table by walking ahead of the guest by making sure the guests are following her, hostess takes control of the situation.
4. Thank 1 person, captain and the station waiter in seating the guest by pulling the chair, ladies first, clockwise direction where applicable.
5. All extra set ups to be removed and additional set ups to be placed where applicable.
6. Captain and the station waiter unfold the napkins and place them on the guests from the right hand side of the guest, ladies first, clockwise direction.
7. Station waiter returns from the pantry with the face towel on the tray. Each guest is given a face towel by the waiter from the left hand side, placed next to the show plate, ladies first, clockwise direction.
8. Station waiter should approache the table for the beverage order. Each guest is given a beverage menu from the right hand side. He will use his/her selling techniques at this stage to maximize sales.
9. Once the beverage order is taken, order in then repeated back to the guests.
10. Waiter remove the soiled towel boxes from the table with a tray using a silver tong from the left hand side of the guests.
11. Captain or the hostess presents the guests with the opened lunch/dinner menus, starting with the ladies, clockwise direction.
12. Serving the drink starting with the ladies first from the right hand sides in clockwise direction with approximately 4 minutes after taking order.
13. Station waiter approaches the table and takes the food order. He shows knowledge and confidence with flair explaining the menu items for the guests. Station waiter repeats the order to the guest.
14. Captain brings the cold dish to the table and announces the name of the dish.

1. Station captain approaches the table and inquiries for the second round of drinks and in case of wine glasses are refilled when necessary to the standards set.
2. Pick up course by course and announces the dishes by its name and places on the lazy susan or “Silver Service” when required. Waiter should “silver service” rice/noodles to the rice bowl/dinner plate from the left hand side.
3. Assistant waiter clears the dirty ashtrays from the table standards set and place with clean ashtray when necessary.
4. Captain wishes the guest for an enjoyable meal experience e.g. “Sir/Madam enjoy your meal.”
5. Five minutes after serving the main dishes, station captain approaches the table and check guest for satisfaction e.g. “Sir/Madam I hope everything is up to your satisfaction”
6. Once the guest finishes, all the plates are cleared from the right hand of the guest. You should also clear all the service platters without making noise.
7. Table is crumbed by the waiter from left hand-side, ladies first, clockwise direction.
8. Captain suggest dessert or coffee.
9. Serves the desserts to the table.
10. Once the guest finishes, the plates are cleared. At this stage table will have only toothpicks served and Chinese tea cups.
11. Waiter present all the guest with hot towel box each to the left side and clear the soiled once guest finished.
12. Present the bill.
13. Say, “Thank you Sir/Madam” use the guest’s name if known.
14. When guest is leaving, assist them by pulling the chair, wishing them goodbye e.g. “Sir/Madam good night. Thank you”

BEGGAR'S CHICKEN SERVICE STANDARDS

The Beggar’s Chicken and the series of beggar chicken-style dishes is a highlight speciality of the restaurant. Yuxi offers this traditional Beggar’s Chicken dish as well as modern variations of this classic such as Beggar’s Duck, Beggar’s Goose and Beggar’s Fish.

SERVING THE BEGGAR'S CHICKEN

This is the highlight signature dish of the restaurant and should always be presented in a ceremonial process as follows

1. Dish is picked up from show kitchen / back-of-house kitchen and presented to the guests for visual inspection.
2. The server places the dish in front of the table host and announces that this is the house speciality Beggar’s Chicken.
3. The ceremonial mallet is presented to the host/guest-of-honour and he is invited to crack open the baked clay package.
4. After the clay package is cracked and the delicious aroma released, the server presents the host/guest-of-honour with the mallet key ring as a memento.