Training level 2
Wastage recording
During Operation( opening hours) Wastage:
Using the Tablet take a picture of the wastage before pouring wastage in the bin for weighing at the end of the night.
Submit the data using the Tablet
End of day weighting wastage
After all the remaining food is put in the bin, take a picture of the wastage, weigh it together with the day's operation wastage ie food disposed of because been out too long, out of date stock etc.., and upload the picture for the manager and HQ.
Each branch has it's own wastage threshold guideline.
Answer the telephone using the following TCB script:
“Ni hao! Thank you for calling THE Chinese Buffet[ Preston], [John] speaking, how may I help you?”
It is THE Chinese Buffet policy to answer telephone calls within 5 rings.
If the customer is booking a table capture all the relevant information and record it into the till / booking diary as following the till's booking layout format, which would be in the following order;
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Date and day of booking
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Party Size; ask for any special requirements?
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Time of booking,
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Name
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Contact Mobile Number
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The occasion for booking? is it for a birthday party? etc..
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Confirm all the information back to the customer.
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Finally, send SMS link for the customer to pay a deposit
Answering machine recording
' NI HAO Thank you for calling THE Chinese Buffet of [Halifax]. We're sorry there's no one available to answer your call. Our opening hours are xxxxxx, Friday and Saturday from 12 noon to 10.30pm, and Sunday from 12 noon to 9:30 pm. alternatively, you can book online by visiting www.thechinesebuffet.com
For the latest news and offers, please like us on Facebook or follow us on Twitter. We do not record incoming messages. Please call back later. Thank you.'
Serving Wine
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Place the wine glasses in front of the customers drinking wine.
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Take the bottle of wine and hold at 45 degrees, with one hand at the base and the other hand at the neck, with the label facing towards the customer, confirm with the customer the wine – i.e. “A bottle of Pinot Grigio?”
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Once the customer has confirmed that the wine is correct, open the wine and pour approx 3cm in height worth of wine into the customer’s glass, (female customers first, if any). Ask “Would you like to try the wine”. Once sampled and okayed by the customer, fill all the glasses half full of red wine and 2/3 full of white wine.(50% or 75%)
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Your posture when serving wine is very important. Stand tall with one hand behind your back. Hold the bottle of wine, (with the label facing up), with your other hand and pour. To prevent any spilling twist the bottle slightly when you return the bottle back to the upright position.
Open sparkling wine
Champagne and sparkling wines have a different type of cork closure—no corkscrew needed here—and must be handled carefully since the contents are under pressure and a flying cork could cause injury. Don’t open a bottle right after transporting it home, and make sure the wine is well-chilled before opening, so the bubbles don’t froth out the top.
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Remove the foil.
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Make sure the bottle is pointing away from anyone or anything breakable.
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Place a thumb over the metal crown to prevent the cork from ejecting and loosen the wire fastener with the other hand.
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Without removing the wire, keep one hand on top of the cork. Grip the bottle firmly about two-thirds of the way down with the other hand.
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Turn the bottle, slowly releasing the cork. Aim for a gentle sigh, not a loud pop.
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To avoid overflowing the glass, pour a little Champagne, wait a few seconds for the froth to settle, then continue pouring; aim for about two-thirds full.
