9.服务员在上菜时必须注意:

- 菜不能在客人面前放成一排。

- 上鱼时，鱼头不能不能对着客人。

- 如果桌上有转台，必须遵循“二对称、三三角”的原则，利于客人夹菜。

- 所有酱料必须跟Tea spoon。

- 女士优先。

- 服务员上完任何一道菜，应核对点菜纸，划去所上菜肴，避免有遗漏。

When serving the food, server must pay attention on:

- should not be placed along “One line”.

- Fish head should not face guests.

- For dishes on “Lazy-Susan”, dishes should be placed evenly to allow easyaccess.

- All condiments and sauces must be served with teaspoon.

- Always serve ladies first.

- After serving the course, server must check the captain-order andcross the served item to avoid any mistakes.

10.服务员要注意勤换骨碟，特别是有汤汁的菜或是有骨的菜，应在客人每吃完一道要尝另一道菜时，必须先为客人换骨碟。

Keep changing the dirty plates, especiallyafter serving dishes with sauces or bones. Change a new plate before serving anew dish.

11.所有的菜都应遵循一定的秩序上，服务员要控制好上菜速度及节奏，既不能太快也不能让客人等。从冷盆、片皮鸭或白灼虾，刺身、沙律等菜为头盆，然后上汤或翅。热菜先上鲍鱼、龙虾等高价菜，再上炒菜、鱼、蔬菜、主食。最后为水果、甜品。

Dishes must be served in the correct sequence – cold dishesbefore hot dishes; sweet dishes last. Server must control the speed and the pace – not too fast or too slow –and minimize waiting time.

12.需要用手剥或拿的菜，要及时为客人更换毛巾。

If food is consumed byhands, change towelswhen needed and serve finger bowl on side.

13.客人用餐完毕，在上水果、甜品前，服务员应先征询客人意见是否可以为其彻台，如果客人要打包，可以为其提供打包服务，不需要的话，先收台面中间的菜及酱料，最后收客人面前的家私。清理完毕后，铺上台心布，以保持桌面整洁美观，再上刀叉，再次为客人更换毛巾。

After the meal and beforeserving fruits or desserts, server should ask the guest whether hecould clear the table. If guest requests taking away the leftoverfood, pack the food. If no packing service is needed, clear table as thesequence below:

-Clear the dishes in the middle of the tableand condiments first, followed by silverware and chinaware.

-Place a clean place-map or napkin on the table to make thesetting tidy and clean.

- Set the dessert knife and fork.

- Change new towels.

14.客人吃完甜品水果后，收去台面除茶杯外的所有家私，并收去口布和毛巾。

After finishing the fruits and dessert, all table setting should becleared including napkins and towels, with the exception of teacups andglasses.

15.用餐过程中，服务员应注意随时观察客人，并提供细微的服务，如点烟。勤换烟缸，烟蒂不能超过2个。

During the meal, server must keep smilingand provide an attentive service,such as lighting thecigarette. Change the ashtrays frequently. No more than two cigarette butts inside ashtray.