英语翻译所在部门中餐厅（lotus golden）.其中的大厅可同时容纳150人就餐,有16个包厢总共可容纳350人用餐

英语翻译
所在部门
中餐厅（lotus golden）.其中的大厅可同时容纳150人就餐,有16个包厢总共可容纳350人用餐,我们的包厢有个特色全部是以花名命名的.例如 木兰 百合 水仙 ……
宣言服务不是一种功能而是一种态度,所以我们努力关爱每一个走进我们酒店的客人,同时也被他们所爱戴.
中餐摆台
摆台是将各种餐用具按照要求摆在餐桌上.摆台时应注意整齐美观,距离均等,便于客人使用.中餐厅一班使用圆桌,有时也使用方桌和长方桌,摆台前应先摆主人位,主宾位.摆台的具体步骤如下：
1.铺台布 铺台布时服务员站在主位一侧,用双手将台布抖开铺在桌子上,台布应正面朝上,中心线应对准主位主宾位,中心点剧中,四周下垂均匀.
2.摆餐具 中餐的餐具主要有骨碟,筷子,汤勺,汤碗,饮料杯和汤具等,应严格按照酒店规定进行摆放.注意餐具齐全
餐巾花
最早餐巾是叠成方形放在盒子中,逐渐发展成为各种照型插在杯中或放在盘中,供客人餐前欣赏.根据摆放的不同,餐巾折花又分为杯花和盘花两种类型,而盘花的折叠快速简单,美观卫生.
1托盘的使用
托盘是餐饮服务人员托运食物,饮料及餐饮用具的常用工具.分为重托和轻托两种.
轻托：轻托所放物品重量较轻,盘中物品重量在5千克以下.使用轻托时应注意,先清洁整理托盘,然后根据所装物品的形状,重量、大小和使用顺序进行装盘
重托.又称肩上托.所盛放物品较重,一般使用大型托盘起托时应右手协助左手将托盘托起至于胸前,然后再用力托起至肩上的同时向左向右转动手腕90°到达左肩上方.托送时,应注意保持托盘平衡,上身挺直,身体不摇摆
2斟酒程序
斟酒是一项较为细致的工作,为客人斟酒时应注意不滴不洒,不少不溢.斟酒前先要示瓶,示瓶时服务员站在点酒客人的右侧,左手托瓶底,右手持瓶颈酒瓶应与客人视线平齐,稍微倾斜,酒标面向客人,请客人确认.
斟酒时,瓶口应距离杯口1—2厘米,不要碰上杯口,以免将被子碰倒.斟酒以七八分满为宜.斟完后瓶口应顺势向上旋转45°,以免酒液洒在桌上.服务人员进行斟酒服务时应注意客人的情况,在客人讲话时,服务员应停止一切活动.
1上菜程序
上菜次序、位置、节奏以及菜肴摆放等颇为讲究,服务员必须严格按照上菜规则进行操作,并灵活掌上菜时机
上菜的位置.中餐上菜要选择合适的“上菜口”以不妨碍客人就餐为主,上菜时应注意托盘平稳,正确报菜名.
上菜的顺序.中餐上菜顺序一般为先冷菜,后汤,然后热菜、面点,最后餐后水果.应根据客人就餐速度的快慢程度适当掌握上菜时间.

Where the department
Chinese Restaurant (lotus golden).One of the hall can accommodate 150 people dining,there are 16 private rooms can accommodate a total of 350 guests,we feature all private rooms have a nickname is named.For example,narcissus lily magnolia ......
Declaration of service is not a function but an attitude,we strive to love each into our hotel guests,but also by their love.
Chinese food swing sets
Taiwan is to put all kinds of tableware in accordance with the requirements placed on the table.Taiwan should pay attention to put neat appearance,equal distance,easy to guests.Round-table group to use in restaurants,sometimes with square tables and long table,swing sets should be preceded by the owner bit set,the guest of honor bit.Swing sets specific steps are as follows:
1.Shop waitress when cloth table cloth shop stood Theme side,opening it out with both hands,spread the tablecloth on the table,tablecloth should be facing up,the centerline should be aligned with the guest of honor Theme position,the center of the play,even hanging around .
2.Set the table Chinese food dishes are bone plate,chopsticks,spoon,bowl,cup and soup with,etc.,should be placed in strict accordance with the provisions of the hotel.Note complete tableware
Napkin flower
Diecheng square napkin is placed in the first box,and gradually developed into a variety of photo-based or on a plate inserted in the cup for guests to enjoy the meal.According to the placing of a different flower napkin folding cup is divided into two types of flowers and disk flowers,while the disk flowers folding quick and easy,beautiful health.
1 tray of use
Food service tray is checked the food,beverage and catering equipment commonly used tools.Divided into two kinds of trust and light care.
Light care:care of the light put lighter items,items weighing 5 kg tray below.Care should pay attention to use of light,first clean the finishing tray,and then loaded to its shape,weight,size and use of the order of transfer to a plate
Attentive.Also known as shoulder care.The heavier items in full bloom,the general care when using a large tray from left to right tray to help hold up The chest,and then forced to hold up the left shoulder to right wrist,while 90 ° to reach the top of the left shoulder.Care delivery,attention should be balanced to maintain the tray,the upper body straight,the body does not swing
2 sommelier program
Sommelier is a more detailed work,should be careful not to pour wine for the guests do not sprinkle drops,many do not overflow.Pour wine bottle before the first show,said that when the waiter standing wine bottle to the right of the guests left,left hand bottom,right hand holding the bottle bottleneck should be flush with the guests view,slightly tilted,alcohol standard for guests,guests confirmed .
Pour wine,the bottle should be 1-2 cm from the cup,do not hit the cup,so as not to be knocked over the quilt.Pour over the Qi Bafen appropriate.After the bottle should pour homeopathic Rotate 45 °,so as not to spill wine on the table.Sommelier services,service personnel should pay attention to the case of the guests,the guests talk,the waiter should stop all activities.
1 serving program
Serving the order,position,rhythm,and other dishes with delicate place,the waiter serving rules must be strictly in accordance with the operation,and flexible timing of palm dishes
Serving position.To select the appropriate serving Chinese food,serving mouth without prejudice to the main dining guests,serving trays should pay attention to a smooth,correctly reported name of the dish.
Serving order.Serving order Chinese food is generally the first cold dish,after soup,and then hot dishes,pasta,fruit last meal.Guests dining in accordance with the appropriate degree of control the pace of serving time