The document provides guidance on proper serving etiquette: - Greet guests warmly and promptly offer drinks upon arrival. Inspect glasses to ensure they are clean before each use. - Replace glasses if a guest switches between water and wine. Offer alternative drinks like spritzer. - Apologize and offer a replacement if a guest is unhappy with a dish. - Ensure tables are level before seating guests. Describe food and drinks in an interested but not dramatic manner. - Ask guests their preference for pouring wine and leave the bottle with them if requested. Never serve anything that looks unsafe. - If asked, provide wine labels that were steamed off to share information with guests after the meal

2. • Never refuse a guest request . Have a
warm manner , but not overly friendly. Great
service is a subtle art form.
• When the guest arrive , immediately offer
something to drink (after they’ve discarded
coats , etc.)
• Make sure glasses are clean, always
inspect them before placing them on the
table to be sparkling.

3. •
Never use the same glass if the guest
was drinking water out of it and now
wants wine . Replace it . As an alternative
to water or wine, offer a classic spritzer
of juices (juice with sparkling water
added to it).
•
If a guest is unhappy with a dish ,
apologize with “so sorry” for this
inconvenience , Let me bring you
something else to try”.

4. •
•
•
If it is a sit-down events, tables should
be level without anyone asking. Fix them
before guest are seated.
Recite food and drinks details is an
interested manner, not dramatically, and
not as if you’re reading a list.
Ask if the guests wants to pour their
own red wine or prefer you to pour.
Leave the bottle with them if the guest
ask you to do.

5. •
Never serve anything that looks wrong
or runny. Confer with the chef
/cook/caterer to inquire. Better safe than
sorry.
•
If someone likes a wine and ask for the
name, steam off the label (use a tea
kettle) and give it to them at the end of
the meal. It has the name , year, vintner,
importer, and will make a wonderful
impression.

6. •
Never mention what your favorite
dessert is when offering a tray of
sweets, offer to replace it if they don’t
like it. If a guest takes two portions
leaving someone short of dessert, there
is usually a guest who prefers a dish
of lovely mixed berries with fresh
whipped cream should be on hard too.

7. •
•
Handle wine glasses by their stems,
silverware by their handles. When
offering utensils to anyone , always point
it with the handle toward them.
Some people like dishes removed
immediately when empty, others prefer
plates removed when all guest are
done. Ask what your employer wishes ,
and above all, never rush anyone

8. REPORT OF III-J
Member:s:
Ang, Lourd Vincent G.
Apilado, Wilson B.
De Leon, Christian P.
Sancho, Ivhan
Tonilon, Ryan carl
Teves,Genesis
Sulpico, Renz Philip L.
Moreno, Joshua
Elicano, Jan Guiller
Magayon, Kim jeracis
Bombais, Charles michael
Castillo, Jerson
GROUP 1 BOYS