The document provides details on food and beverage service sequences and procedures. It outlines 24 steps in the service sequence from greeting guests to clearing tables. It then describes each step in detail, including how to greet guests, take food orders, serve courses, clear plates, take payment and see guests out. It also covers food preparation, laying table settings, taking reservations and types of breakfast service. The document is a guide for servers outlining best practices for full table service from start to finish.

1. FOOD AND
BEVERAGE
CYCLE
Dr Hany Atef
1

2. Dr. Hany Atef
2
P5
Service Sequence

3. •Service Sequence
• 01. Greet and seat the guests
• 02. Open the napkins
• 03. Serve the butter and the bread
• 04. Offer iced water
• 05. Describe and recommend dishes
• 06. Take the F&B orders
• 07. Transfer the check
• 08. Correct & remove covers
• 09. Serve beverage
• 10. Announce the starter
• 11. Serve the starter
• 12. Clear the starter
• 13. Announce the main course
• 14. Serve the main course
• 15. Clear the main course
• 16. Announce the dessert
• 17. Serve the dessert
• 18. Take the coffee / tea order
• 19. Serve the coffee / tea
• 20. Prepare and present the bill
• 21. Accept payment
• 22. See the guests leaving
• 23. Clearing and re-setting
• 24. During the service period
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4. 4

5. • Service Sequence
• 1. Greet and seat the guests.
• Welcome the guests as soon as they arrive.
(DRM).
• Ask them if they have a reservation. Check the
reservation. (DRM)
• If no table has been booked, check if one is
available. (DRM)
• Show the guest their table. (DRM)
• Offer the guest a chair to encourage them to
be seated.
•
• 2. Open the napkins
• Some guests will open their own napkins as
soon as they sit down.
• Stand at the right of the guest, pick up the
napkin with your right hand.
• Shake the napkin from its fold into a triangle.
• Place the longest side of the triangle closest to
the guest.
• Move anti-clockwise around
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6. • Serve the butter and the bread
• Place the butter plate in the center of the
table, with the right hand.
• Hold the bread basket on your left hand
and serve from the guest left side.
• Hold the bread basket down over the edge
of the side plate.
• Transfer the bread from the basket to the
side plate using service fork and spoon.
• Move anti-clockwise around the table, the
host at last. Offer bread throughout the
meal .
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7. • . Offer iced water
• Iced water is a valuable addition to the
meal experience, and it is appreciated by
the guest, although in some
establishments it may not be the practice.
• The water glass is positioned to the right of
the wine glass above the table knife.
• Water is poured from the guest right side,
with your right hand.
• Move anti-clockwise around the table, the
host at last. Offer water throughout the
meal.
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8. • Describe and recommend dishes
• Allow time for the guest to make their
choice.
• When all the guests are seated, be alert to
the signs that the guests are ready to order
so they are not kept waiting.
• You must be able to describe dishes, how
they are cooked, accurately, and
attractively.
• You may also be asked to recommend
dishes. To say “Everything is good” is not
helpful.
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9. • Take the F&B orders
• When you are sure the guests are ready to
order, a) introduce yourself and b) ask
what they would like to eat and drink ?
• Start to take the order of the guest on the
right of the host, and work anti-clockwise
around the table, finishing with the host’s
order.
• Take the order including the starter, the
main course, the dessert, and beverages.
• Note any special requirements
• Repeat the order to the guests to make
sure that the order is correct.
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10. • . Transfer the check
• The check must be clearly written in the
same language as the menu.
• If you use abbreviations, be sure to use
agreed abbreviations only.
• The check must contain at least:
a) Table number
b) Number of covers
c) Date
d) Waiter’s signature
• Transfer the top copy to the kitchen, the
second copy to the bar, the third copy to
the cashier, and the fourth copy for you.
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11. • Correct & remove covers
• To correct a cover is to adjust the cutlery
originally laid to meet a guest’s specific
order.
• Starting with the guest on the right of the
host, move anti-clockwise, finishing with
the host
• To adjust the cutlery, lift the item not
required and replace it with the correct
one.
• Remove unnecessary cutlery and
glassware from the table .
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12. • Serve beverage
• Take the beverages at the bar. Be sure to
know who drinks what. It is not
professional to ask the guest.
• All glassware, whether clean or used,
should be carried upright on a drink tray,
held only by the base of the glass. Hold
the tray with your left hand, and use your
right hand to place the drink from the
guest’s right side.
• Beverage Service sequence
• Throughout the meal, if the guest’s glass
look nearly empty, ask if he/she wants
another drink.
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13. • Announce the starter
•
• When ready to serve the starter, go to the
kitchen and announce the starter
• Say something like: “Please, starter for
table 4”.
• When you receive the food from the
kitchen, be sure to know who eats what. It
is not professional to ask the guest.
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14. • Serve the starter
•
• In modern plate service, plates are both
placed and cleared from the guest’s right
side, as this causes the least
disturbance to the guest.
• In modern plate service, serve the guest
immediately to the right of the host first,
and then move anti-clockwise around
the table, serving each guest in turn,
regard-less of sex. The host to be served
at last.
• In some establishments, you may be
required to serve ladies before
gentlemen, or this may be required by
the guests.
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15. • Serve the starter
•
• In modern plate service, plates are both
placed and cleared from the guest’s right
side, as this causes the least disturbance
to the guest.
• In modern plate service, serve the guest
immediately to the right of the host first,
and then move anti-clockwise around the
table, serving each guest in turn, regard-
less of sex. The host to be served at last.
• In some establishments, you may be
required to serve ladies before gentlemen,
or this may be required by the guests.
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16. • Clear the starter
•
• Guest usually indicate that they have
finished their course by placing the cutlery
together on the plate.
• As they don’t always do this, you must be
alert to other signs from the table that
everyone has finished, and if necessary,
you must ask guests whether they are
finished or not.
• In modern plate service, it is usual to clear
at once, when all guest have finished,
from the right side of the guest, by using
your right hand.
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17. • Announce the main course
• When ready to serve the main course, go to
the kitchen and announce the main course.
• Say something like: “Please, main course
for table 4”.
• When you receive the food from the
kitchen, be sure to know who eats what. It
is not professional to ask the guest.
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18. • Serve the main course
• As for the starter, plates are both placed
and cleared from the guest’s right side, as
this causes the least disturbance to the
guest.
• Serve the guest immediately to the right
of the host first, and then move anti-
clockwise around the table, serving each
guest in turn, regard-less of sex. The host
to be served at last.
• In some establishments, you may be
required to serve ladies before
gentlemen, or this may be required by the
guests.
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19. • Clear the main course
• Guest usually indicate that they have
finished their main course by placing the
cutlery together on the plate.
• If necessary, you must ask guests
whether they are finished or not.
• Clear at once, when all guest have
finished, from the right side of the guest,
by using your right hand.
• Brush the crumbs onto the a dinner plate
using a folded service cloth held in your
right hand and adjust the dessert
cutlery.
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20. • . Announce the dessert
• When ready to serve the dessert, go to the
kitchen and announce the dessert.
• Say something like: “Please, dessert for
table 4”.
• When you receive the food from the
kitchen, be sure to know who eats what. It
is not professional to ask the guest.
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21. • Serve the dessert
• Plates are both placed and cleared from
the guest’s right side, as this causes the
least disturbance to the guest.
• Serve the guest immediately to the right
of the host first, and then move anti-
clockwise around the table, serving each
guest in turn, regard-less of sex. The host
to be served at last.
• In some establishments, you may be
required to serve ladies before
gentlemen, or this may be required by the
guests.
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22. • Take the coffee / tea order
• The coffee / tea may be served with the
dessert if requested by the guest,
therefore, you may be asked the take
the order before serving the dessert.
• Start to take the order of the guest on
the right of the host, and work anti-
clockwise around the table, finishing with
the host’s order.
• Transfer the top copy to the bar, the third
copy to the cashier, and the fourth copy
for you.
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23. • Serve the coffee / tea
• Place the accompanying items (milk,
sugar) on the table.
• Serve the guest immediately to the right
of the host first, and then move anti-
clockwise around the table, serving each
guest in turn, regard-less of sex. The
host to be served at last.
• In some establishments, you may be
required to serve ladies before
gentlemen, or this may be required by
the guests.
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24. • Prepare and present the bill
• At this point. it is essential that you should
be ready to give the bill. Prepare it or
make sure it is ready.
• Nothing is more irritating to guests than to
be slowness in the bringing of the bill.
• Generally, bills should not be presented
until they are asked for.
• When a bill is presented at the table, it is
placed in front of the host, or, if there is no
host, in the middle of the table.
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25. •
• Accept payment
• If the establishment requires guests to pay at a
cashier’s desk as they are leaving, make this
clear to the guest.
• Do not hover around waiting for your guests to
pay, leave them alone.
• Accept payment and tender exchange .
•
• See the guests leaving
• Assist the guest departing by moving their
chairs for them, collecting their personal
belonging (not forgetting coats, hats and bags).
• If you are too busy, at least acknowledge their
departure with a nod and a smile
• Wish your guest “Good afternoon” and thank
them for coming. If your know their name, use
it: “Good afternoon Mr. Benice. We look forward
to seeing you again soon” .
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26. • Clearing and re-setting
• Remove dessert plates and coffee cups
by hand. Glassware should be removed
on a drinks tray.
• Only when all the guests have left the
restaurant, remove the flowers on a tray
and put them in the refrigerator.
• Then, remove the dirty napkins and
tablecloths.
• Ensure that all the tables and chairs are
returned to their original positions. Do not
forget to check chairs for crumbs.
•
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27. • During the service period
• Offer bread throughout the meal.
• Offer water throughout the meal.
• When you can, help your colleagues.
• If you forgot to do something or if you did
a mistake, correct it.
• Don’t forget the most important thing:
smile and be kind.
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28. • Taking Reservations
• Before you take booking, make sure you
know the answers to the following type of
questions:
• What kind of food do you offer?
• Do you accept credit cards?
• When are you open?
• Are children welcome?
• Are you air conditioned?
• Is there a no-smoking area?
• Do you have car parking facilities?
• Do you cater for functions?
• How do I find your establishment?
•
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29. • Most reservation are taken over the
telephone. A friendly and helpful telephone
manner is essential.
• Always answer the telephone promptly when it
rings
• Have a pen and paper or the reservations book to
hand
• State clearly the name of the establishment
• Offer the caller your assistance: “Good morning,
may I help you?”
• Answer any questions clearly and politely. If you
do not know the answer, find someone who does
or offer to call back.
• Before beginning to take the booking, make sure
you have the reservation books in view.
•
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30. 30

31. • FOOD SERVICE PREPARATION
• The first things to be clarified are when
the table is required and how many
people they are in the party. Only when
you have established that a suitable table
is available, then ask for the following
details:
• The host’s name (have it spelt out if you are not
sure)
• The time of arrival
• A contact telephone number (mobile)
• Any special requirements
• Confirm all the details by repeating the name,
the day and date, the time of arrival, the number
in the party, contact phone number and tell the
reservation policy.
• Complete the conversation by thanking the
guest.
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32. • Station Mise-en-Place
• A waiter’s station should carry the
following:
• All the necessary cutlery, for example knives
soup spoon, main knives and forks, dessert
spoons and forks, etc…
• Service utensils (tablespoons and forks)
• Crumbing down equipment
• Service plates
• Tea/coffee service equipment (milk jugs, sugar
bowls…)
• Bread service equipment
• Napkins
• Service tray
• Toothpicks
• Menus
• Wine list
• Spare Guest Check and pen
• Condiments (sauces, pepper-mill, salt)
• Clean table linen
• Candles
• Additional items.
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33. • How to lay a cover
• There are two principal types of covers a)
à la carte and b) set menu (table d’hôte)
cover. Whatever the type of cover to be
laid, the following rules apply:
• All cutlery and glassware should be cleaned and
polished before they are placed on the table.
• The main knife and fork should be positioned
1cm from the edge of the table.
• Side plate are always positioned to the guest’s
left.
• The blades of all knives on the cover should face
left.
• Side knives are placed on the side plate to its
right hand side.
• The water glass is positioned 2cm from the top of
the main knife. Additional red wine and white
wine glasses are positioned at a 45o angle to the
right, or in triangle.
• A folded napkin is placed in the centre of the
cover.
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34. • Menu (from restaurant atmosphere)
• The menu cover and contents should
reflect the design and
style of the restaurant. The design of the
menu, its details, the style of type used,
and the impression it creates all set the
atmosphere.
• A small, simple menu in a color that
harmonizes with the decor is desirable. It
should set the feeling of the restaurant.
Customers are not impressed by dirty, dog-
eared menus stuck together with adhesive
tape.
• Menus should be simple and easy to read
and understand. They should carefully
describe the food served. A short but
descriptive statement about major items
served can stimulate the appetite and
measurably increase the guest check.
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35. 35

36. Breakfast
•
here are basically two types of breakfast
offered in hotels and restaurants. The Continental
Breakfast and English breakfast. The Continental
Breakfast originated in Europe. It is a light meal as the
Europeans normally have a heavy mid-day meal. The
English breakfast is heavy and is a major meal of the
day. A traditional English Breakfast is heavy and is a
major meal of the day. A traditional English Breakfast
runs into six or seven courses.
•
• Continental Breakfast Consists of bread rolls or
toast with jam, honey, or marmalade and rounded off
with tae or coffee. Better hotels may serve brioches
and croissants. The cover layout consists of (see
fig.9).
• A side plate and a side knife
• A butter dish and a butter knife on a quarter plate
• A tea cup and saucer with a teaspoon
• A sugar pot with tongs.
• A bread boat or toast rack
• Serviette.
• Jam, marmalade and honey pots
• Note: There are variations to the Continental
Breakfast. Café complete refers to Continental
Breakfast with coffee (or tea) while Café simple refers
to just coffee or tea with nothing to eat.
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37. Breakfast
• English Breakfast Is more elaborate and
offers a choice of juices (or fresh or stewed
fruits), cereals, fish course, choice of eggs,
meat course, toast with jam, marmalade or
honey, and finally, tea or coffee. The cover
consists of (see Fig. 10).
•
• A side plate and a side knife
• A butter dish and a butter knife on a quarter
plate
• A tea cup and saucer with a teaspoon
• A sugar pot (a tongs, if there are sugar cubes)
• A cruet set
• A fish knife and a fish fork
• Dinner Knife and fork
• Jam, marmalade and honey
• Dessert spoon and fork
• Serviette
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38. • Typical English Chilled fruit juices : Orange, Pineapple,
Tomato and Grapefruit.
• Breakfast Menu Stewed fruit juices : Prunes, Pears, Apples
and Figs.
• Cereals : Porridge,
Cornflakes.
• Fish :
Grilled herring, fried sole.
• Eggs : Poached,
Boiled, scrambled, fried, omelets
• Meat : Sausages,
bacon, salami, kidney, breakfast steak.
• Breads : Toast, rolls,
brioche, croissant, bread sticks.
• Preserves :
Jam, marmalade, honey.
• Beverage : Tea, coffee,
hot chocolate.
• Eggs can be served with :
grilled tomatoes, sautéed mushrooms, baked beans, fried
potatoes
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39. Types of breakfast
Introduction
• Breakfast is a meal, often light, usually
taken in the morning. The name derives
from the concept that you have not eaten
whilst sleeping, i.e., you are fasting during
that time, and break that fast with the
meal.
•
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40. • Continental breakfast
•
• The word continental means: "relating of" or
"has the characteristics of" a continent. The
continental breakfast is a light breakfast
related to the Europeans.
•
• Continental breakfast consists of:
• Bread stuff: croissant, brioches, toast.
• Butter.
• Sometimes jam.
• Tea or coffee.
•
• Continental breakfast cover:
• Side knife on a serviette on a side plate.
• Bread boat containing all pastries.
• Butter dish with a butter knife.
• Breakfast cup, saucer and a teaspoon.
• Teapot and milk pot with under-plates.
• Sugar basin and tong.
• Ashtray and tray number.
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41. • English breakfast
•
• English breakfast is also called the traditional breakfast dish
of England. It consists of three or four courses with choices
of them.
•
• English breakfast includes:
• Fruit or juice.
• Eggs.
• Ham or other meat or fish.
• Cereal.
• Baked goods.
• Jam.
• Tea and coffee.
•
• To be a full English breakfast: we must add:
• Kippers.
• Pork sausages.
• Fried or grilled tomatoes and mushrooms.
• Black pudding.
•
• English breakfast cover:
• Joint knife and fork.
• Side table and knife.
• Dessert spoon and fork.
• Breakfast cup, saucer and teaspoon.
• Milk pot.
• Butter dish.
• Cruet: salt, pepper, and mustard. Also serviette, ashtray and
table number.
• Toast rack and bread boat.
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42. • National breakfast
•
• Foul, Taamia, cheese, special condiments are
the basic elements of the national breakfast
or as it is called in Egypt the oriental
breakfast
•
•
• American breakfast
•
• North American breakfasts may feature
such foods as:
• Breakfast cereals.
• Eggs.
• Bacon, ham, and sausages.
• Pancakes.
• French toast, pastries such as croissants,
doughnuts, and muffins,
• Fruit.
• Tomatoes.
• Mushrooms.
• Black pudding.
•
•
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