demontsration about fbs

1. Prepared by:
ALBERT VALLESTA FERNANDEZ

2. Welcome the
Customers
and
Take food and
Beverages Orders

3. If you were a
guest how would
you like to be
welcomed? Why?

5. Smile
Good eye contact
Nod
Upright posture
Positive tone of voice

6. Approach the customer/s,
look at each one and greet
them.
“ Good Morning ma’am/sir.
Welcome to LS Brothers
Restaurant.”

7. If the guest is a
repeat customer,
say:
“I’m glad to see
you again.”

9. “ This way please.”
or
“ May I suggest a
table for you? “

10. If the customer has a
reservation:
“ We have prepared a
nice table for your
party Mr. Gonzales.”

11. When ushering guests or
customers to the table,
walk a little ahead.

12. Rule:
Seat Ladies
first before
gentlemen

13.  Rule:
Lay the napkin at the right side
of the customer and place it
over his lap

15. Glasses should only be
filled maximum of ¾ full.
Serve water from the
right side of the guests
using right hand and
right foot forward

16. You can introduce yourself
to the customers:
“I am Albert your food server
for the day and it’s my
pleasure to serve you.”

17. II. PROCEDURES
IN TAKING FOOD
AND BEVERAGE
ORDERS

19. “ Sir, I would like to
present to you our
menu. I will take
your order whenever
you’re ready.”

20. Hold the menu at the
upper part with your
right hand and assist
with your left hand at
the bottom part.

22. Ask customers if they are
ready to order.
“ May I take your order now?”
Rule: Take the order
beginning with the ladies,
then gentlemen and the
host.

23.  With the following information:
- Name of the waiter/server
- Table number
- Date
- Number of guests
- Dishes ordered
- Quantity ordered
- Manner of desired preparation

24. “ Ma’am, our chef has
prepared a very special and
flavored entrée today. It’s a
special dish of sirloin steak
served with baked potatoes
and garden vegetables. “

25. “ May I repeat your order
sir? You’ll have 3 order of
cream of mushroom, 2
tossed green salad, 4 sirloin
steak, 2 ice cream. Did I get
your order right?”

26. Standard:
Tableware and cutlery
appropriate for the menu
choices are provided and
adjusted in accordance with
establishment procedures

28. In your learning
portfolio, summarize
what you have learned
today. Provide real-life
situations.

29. The end
and
God Bless