中英文翻译～ 高手进来～在线等 急！！！！ 中译英高手请进，帮忙翻译一文，急，在线等，谢拉！
\u4e2d\u82f1\u6587\u7ffb\u8bd1\uff5e\uff5e \u82f1\u8bed\u9ad8\u624b\u8fdb\uff01\u5728\u7ebf\u7b49\u3002\u30021) 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 \u2103, temperature\u6c64\u83dcgenerally not less than 75 \u2103.
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\u5206\u9910waiter, the first disk will be vegetables on display in the table, please watch the guests, they shall be reported to\u83dc\u540d, 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\u64e6\u624b\u5dfe.
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.
Myself now
Hello! Ladies and gentlemen, please allow me to introduce myself, I'm from guangdong guang ya Angel of experimental school, everybody else is kelly Chen.
French mathematician phil horse once said: "make great invention of young people, mostly from daring to the millennium unchanged, laws, they challenge made masters that impossible, let the surprise!" Everyone has a unique interpretation of life, everyone can live only to live out the wonderful, therefore, my topic today is: myself now. After six years of primary school, at the moment I can finally stand here, loudly proclaimed, I want to be myself! I am convinced that the junior middle school three conference for me to establish a display own stage, I am determined to at this stage shows a special himself.
The meaning of "special" and not to sensationalistic, but I will take their ideal as the goal, step forward, instead of doing a FuShouTieEr, in order to achieve the best minds public so-called lost self "goodbaby". So-called: walk yourself's road, let other people!
I hope that I can make a like zhang haidi with great tenacity and perseverance to live out a wonderful life. Zhang haidi five years with myelopathy, all the ShenCanZhiJian, paralysis, but her in front of the cruel fate, she didn't upset and destruction, she suffered a severe test for life, full of confidence. Zhang haidi although no chance come into our school, self-taught, has translated English novel, hundreds of thousands of words, the life of the books, ask, created her original life.
Zhang haidi, a handicapped person can live out strong ego, how could I not? So from now on, I want to learn, use the tenacious haidi and perseverance compose a different life.
Believe me! Only then go out and live to live, let us work together, from now on, do a special yourself!
Thank you for listening, speaking out of me, thank you!
Myself now
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2 lead a member escorting guests, and guest synchronization, a former steps should remind guests, or for the guest, action inconvenience should actively helped.
Three guests enter restaurant, a waiter for forward to greeting, active and seat chair, guest, and provide timely tea menu, tissue service.
4 when a restaurant full member should inform guest lead time and arrange for guests to rest.
5 guest, waiter proficient in order to promote skill characteristic, introduce food guest, and according to remind guests amount.
6 attendant should be accurate and complete menu. As for its guests have special requirements, should taste in some menu.
7 after the order, the waiter will have some food and beverage, etc, to treat people repeat guests.
Eight, after the first guests order the food dish should not exceed 10 minutes of time, all menu items should be in commonly 45 minutes or guest requirements shall be in order. If some dishes make for a long time, should inform guest beforehand. Its temperature, cold dish should not be less than 65 degrees Celsius temperature, no less than the average temperature soup 75 ° c.
9 guest when repast, waiter poured in for guest pour liquor, more forever butterfly and ashtrays, etc.
10 attendant to grasp skilled service skills, service will avoid dish juice, beverage, etc. To the guest's clothing spilt
11 all menu items, the waiter will inform the guest, and enquire if the guest are add menu items.
12 after dinner guests requests, such as its packaging, and shall provide corresponding service deposit etc drinks.
13 the qing table to withdraw plate handled with care to avoid affect guest repast. Not imply, urged the guests for dinner.
14 guests leave dining-room, the clerk should actively take clothing for the guest, and remind guests don't forget.
(2) dinner service
1 clerk mastering banquet service procedure and the relevant requirements.
2 accept party according to the banquet reservation, nature, scale and organizer of party, on elaborate design layout, proper foil party atmosphere.
Table 3 times before the party should be the seating arrangement. Each table should be placed dinner menu 2 above.
4 large banquet, shall issue the seating arrangement to guests, guests arrived, the waiter to timely guide guests seated.
Five Chinese serving position should be in commonly master table beside the third seats on the space, avoid by all means is in the master and between serving. Pour wine and food replenished after serving guthrie, should according to the master and bimhal clockwise turn round table on or before NvZhu Penn, according to the female guest, male, male guest, last one.
6 waiter provided when, should first be cent eat food dish is put on the table, treat people watch, and reported to the dishes, then points.
7 attendant to mastering skills, to divide food distribution uniformity, rapid and sound small, soup when filled with unfavorable had added.
8 in bone, or between different tastes food and fruits, should be more forever. Guest
9 if the food, feed off hand washing cup., and shall provide for the guest brush towel.
10 party during speech, toast or arrange performances, waiter will promptly notify the kitchen, and adjust the serving time.
11 after dinner in the restaurant waiter will hold the guests.
(3) buffet dinner service
1 clerk master program and the relevant requirements buffet dinner service.
2 the buffet design to do scientific and reasonable, eat area, space and dining table, the number of guests adapt to take food.
3 buffet dishes, tableware put layout is reasonable, easy access to guests. Its classification, put in order to put cold dishes, then general priority order soup, dish, sweets, fruits, etc.
4 opened 15 minutes before meals will be on the menu items, all equipped with warm, and to pot.
5 during the dinner guests will promptly, mesa, Taiwan tour according to add menu items.
(1) drink is served
1. The guest arrives in a dining hall , causes place fervency courtesy to extend greetings to the guest. To the frequent caller and VIP, the guest calls the surname or post and rank.
2. When causing a place to guide a guest, guest synchronism is slightly front and , is caught in obstruction or flight of steps should warn of a guest , should support with self's hand on self's own initiative to the guest who has difficulty getting about.
3. The attendant needs to step up to send regards to when the guest enters a dining hall, initiative serves for the guest pulls a chair inviting guests to be seated , having given to a menu, and provides tea water , Kleenex in time.
1. The guest arrives in a dining hall , causes place fervency courtesy to extend greetings to the guest. To the frequent caller and VIP, the guest calls the surname or post and rank.
2. When causing a place to guide a guest, guest synchronism is slightly front and , is caught in obstruction or flight of steps should warn of a guest , should support with self's hand on self's own initiative to the guest who has difficulty getting about.
3. The attendant needs to step up to send regards to when the guest enters a dining hall, initiative serves for the guest pulls a chair inviting guests to be seated , having given to a menu, and provides tea water , Kleenex in time.
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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