Describe types of commercial foodservice.اشرح أنواع خدمات الطعام التجارية. Describe the types of institutional foodservice.اشرح أنواع خدمات الطعام المؤسسية. List the functions that all foodservices must perform.اذكر الوظائف التي يجب أن تقوم بها جميع خدمات الطعام. Describe how a restaurant concept distinguishes one restaurant from another.اشرح كيف يميز مفهوم المطعم مطعمًا عن آخر. Explain the importance of customer feedback.

1. The Food and Beverage services
"
‫خدمات‬
‫والمشروبات‬ ‫األغذٌة‬
"
.
Prof : Hany & Dr:Ayda 1
‫جزء‬
«
2
»
Sequence of Service
PROF/ HANY ATEF
DR/ AYDA FAYEZ

2. Training Objectives
1. Describe types of commercial foodservice.
‫التجارٌة‬ ‫الطعام‬ ‫خدمات‬ ‫أنواع‬ ‫اشرح‬
.
2. Describe the types of institutional foodservice.
‫المؤسسٌة‬ ‫الطعام‬ ‫خدمات‬ ‫أنواع‬ ‫اشرح‬
.
3. List the functions that all foodservices must perform.
‫الطعام‬ ‫خدمات‬ ‫جمٌع‬ ‫بها‬ ‫تموم‬ ‫أن‬ ‫ٌجب‬ ً‫الت‬ ‫الوظائف‬ ‫اذكر‬
.
4. Describe how a restaurant concept distinguishes one
restaurant from another.
‫آخر‬ ‫عن‬ ‫ا‬ً‫م‬‫مطع‬ ‫المطعم‬ ‫مفهوم‬ ‫ٌمٌز‬ ‫كٌف‬ ‫اشرح‬
.
5. Explain the importance of customer feedback.
‫العمالء‬ ‫مالحظات‬ ‫أهمٌة‬ ‫اشرح‬
.
2
Prof : Hany & Dr:Ayda

3. • 6. Describe how the front-of-the-house and
back-of-the-house work together.
‫ا‬ً‫ع‬‫م‬ ً‫الخلف‬ ‫الخدمة‬ ‫ولسم‬ ً‫األمام‬ ‫الخدمة‬ ‫لسم‬ ‫ٌعمل‬ ‫كٌف‬ ‫اشرح‬
.
• 7. Identify entry-level jobs in foodservice.
‫الطعام‬ ‫خدمات‬ ‫مجال‬ ً‫ف‬ ‫المبتدئة‬ ‫الوظائف‬ ‫حدد‬
.
• 8. Identify opportunities for advancement in
foodservice.
‫الطعام‬ ‫خدمات‬ ‫مجال‬ ً‫ف‬ ‫والتطور‬ ‫الترلٌة‬ ‫فرص‬ ‫حدد‬
.
• 9. Explain the roles of foodservice employees.
‫الطعام‬ ‫خدمات‬ ً‫موظف‬ ‫أدوار‬ ‫اشرح‬
.
• 10. Describe how foodservice employees can
meet the needs of guests.
‫احتٌاجات‬ ‫تلبٌة‬ ‫الطعام‬ ‫خدمات‬ ً‫لموظف‬ ‫ٌمكن‬ ‫كٌف‬ ‫اشرح‬
‫الضٌوف‬
.
3
Prof : Hany & Dr:Ayda

4. Sequence of Service
1. Welcome guest 9. Serve salad
2. Seat guest 10. Clear salad
3. Present menu 11. Serve entree
4. Beverage order 12. Clear entree
5. Menu Order 13. Offer dessert menu
6. Serve bread, butter 14. Serve after dinner
beverages
7. Serve appetizer 15. Clear dessert
8. Clear appetizer 16. Present check
Prof : Hany & Dr:Ayda 4

5. Rules for Table Service
‫الطاولة‬ ‫على‬ ‫الطعام‬ ‫خدمة‬ ‫قىاعد‬
• Serve food with left hand from guest’s left
‫للضٌف‬ ‫الٌسرى‬ ‫الجهة‬ ‫من‬ ‫الٌسرى‬ ‫بالٌد‬ ‫الطعام‬ ‫تمدٌم‬ ‫ٌتم‬
.
• Beverages - right hand from guest’s right
‫للضٌف‬ ‫الٌمنى‬ ‫الجهة‬ ‫من‬ ‫الٌمنى‬ ‫بالٌد‬ ‫المشروبات‬ ‫مدم‬ُ‫ت‬
.
• Women first, oldest to youngest; children; men
‫الرجال‬ ‫ثم‬ ،‫األطفال‬ ‫ثم‬ ،‫األصغر‬ ‫إلى‬ ً‫ا‬‫سن‬ ‫األكبر‬ ‫من‬ ،ً‫ال‬‫أو‬ ‫النساء‬ ‫خدم‬ُ‫ت‬
.
Prof : Hany & Dr:Ayda 5

6. Rules for Table Service
‫الطاولة‬ ‫على‬ ‫الطعام‬ ‫خدمة‬ ‫قىاعد‬
• Position plates attractively, entrée in front of guest
‫الضٌف‬ ‫أمام‬ ً‫الرئٌس‬ ‫الطبك‬ ‫وضع‬ ‫مع‬ ،‫جذاب‬ ‫بشكل‬ ‫األطباق‬ ‫ترتٌب‬ ‫ٌجب‬
.
• Clear dishes-right hand, guest’s right
‫للضٌف‬ ‫الٌمنى‬ ‫الجهة‬ ‫من‬ ‫الٌمنى‬ ‫بالٌد‬ ‫األطباق‬ ‫إزالة‬ ‫ٌتم‬
.
• Guest moving knife and/or fork to top of plate indicates
completion and removal
‫و‬ ‫السكٌن‬ ‫الضٌف‬ ‫وضع‬ ‫عند‬
/
‫من‬ ‫االنتهاء‬ ‫على‬ ‫ٌدل‬ ‫فهذا‬ ،‫الطبك‬ ‫أعلى‬ ‫الشوكة‬ ‫أو‬
‫اإلزالة‬ ‫وجاهزٌة‬ ‫الطعام‬
.
Prof : Hany & Dr:Ayda 6

7. Optional Service Rules
‫االختيارية‬ ‫الخدمة‬ ‫قىاعد‬
• Dessert service
‫الحلوى‬ ‫خدمة‬
• for visual impact, serving tray or dessert cart
‫حلوٌات‬ ‫عربة‬ ‫أو‬ ‫تمدٌم‬ ‫صٌنٌة‬ ‫ستخدم‬ٌُ ،‫بصري‬ ‫تؤثٌر‬ ‫إلضفاء‬
.
• soft desserts, already dished
‫أطباق‬ ً‫ف‬ ‫ا‬ً‫م‬‫مسب‬ ‫الطرٌة‬ ‫الحلوٌات‬ ‫تمدٌم‬ ‫ٌتم‬
.
• desserts on carts or trays are pre-portioned and on plate
‫أطباق‬ ‫على‬ ‫وممدمة‬ ‫ا‬ً‫م‬‫مسب‬ ‫ممسمة‬ ‫تكون‬ ً‫الصوان‬ ‫أو‬ ‫العربات‬ ‫على‬ ‫الموضوعة‬ ‫الحلوٌات‬
.
• Salad service
‫السلطة‬ ‫خدمة‬
• if separate course, set in front of guest
‫الضٌف‬ ‫أمام‬ ‫توضع‬ ،‫منفصل‬ ‫كطبك‬ ‫ّم‬‫د‬‫م‬ُ‫ت‬ ‫كانت‬ ‫إذا‬
.
• if served with another course, place to left
‫الٌسرى‬ ‫الجهة‬ ‫على‬ ‫توضع‬ ،‫آخر‬ ‫طبك‬ ‫مع‬ ‫دمت‬ُ‫ل‬ ‫إذا‬
.
Prof : Hany & Dr:Ayda 7

8. Optional Service Rules, con’d
• Table-Side Preparation
‫الطاولة‬ ‫بجانب‬ ‫التحضٌر‬
• also used by many full-service American
restaurants
‫الكاملة‬ ‫الخدمة‬ ‫ذات‬ ‫األمرٌكٌة‬ ‫المطاعم‬ ‫من‬ ‫العدٌد‬ ً‫ف‬ ‫ا‬ً‫ض‬ٌ‫أ‬ ‫ستخدم‬ٌُ
.
• examples: Caesar salad, flaming cherries jubilee
‫أمثلة‬
:
‫المشتعل‬ ً‫جوبل‬ ‫كرز‬ ،‫السٌزر‬ ‫سلطة‬
.
• servers should always have careful instruction and
practice
‫ا‬ًٌ‫عمل‬ ‫ا‬ً‫ب‬ٌ‫وتدر‬ ‫دلٌمة‬ ‫تعلٌمات‬ ‫ا‬ً‫م‬‫دائ‬ ‫الخدمة‬ ‫ممدمو‬ ‫ٌتلمى‬ ‫أن‬ ‫ٌجب‬
.
Prof : Hany & Dr:Ayda 8

9. The Serving Profession
‫الخدمة‬ ‫مهنة‬
• Servers among most important staff members-direct contact with
guests
‫بالضٌوف‬ ‫مباشر‬ ‫اتصال‬ ‫على‬ ‫ألنهم‬ ‫الطالم‬ ‫أعضاء‬ ‫أهم‬ ‫من‬ ‫الخدمة‬ ‫ممدمو‬ ‫عد‬ٌُ
.
• Poorly trained servers-low sales, no-return
‫الزبائن‬ ‫عودة‬ ‫وعدم‬ ‫المبٌعات‬ ‫انخفاض‬ ‫إلى‬ ‫ٌإدون‬ ‫ًا‬‫د‬ٌ‫ج‬ ‫المدربٌن‬ ‫غٌر‬ ‫الممدمون‬
.
• Satisfaction in gratification of helping people enjoy themselves
‫بولتهم‬ ‫االستمتاع‬ ‫على‬ ‫الناس‬ ‫مساعدة‬ ‫متعة‬ ‫من‬ ً‫ٌؤت‬ ‫الرضا‬
.
• Demanding on time and energy
‫والجهد‬ ‫الولت‬ ‫من‬ ‫الكثٌر‬ ‫تتطلب‬
.
• 6
-
7 days per week
‫من‬ ‫العمل‬
6
‫إلى‬
7
‫األسبوع‬ ً‫ف‬ ‫أٌام‬
.
• 12
-
14 hour days sometimes required
‫لمدة‬ ‫العمل‬ ‫طلب‬ٌُ ‫ا‬ً‫ن‬‫أحٌا‬
12
‫إلى‬
14
‫الٌوم‬ ً‫ف‬ ‫ساعة‬
.
• often working when friends are “off”
‫عطلة‬ ً‫ف‬ ‫األصدلاء‬ ‫ٌكون‬ ‫عندما‬ ‫ٌعملون‬ ‫ما‬ ‫ا‬ً‫ب‬‫غال‬
.
Prof : Hany & Dr:Ayda 9

10. Service Sequence
‫الخدمة‬ ‫تسلسل‬
01. Greet and seat the guests
01. ‫أماكن‬ ‫إلى‬ ‫وإرشادهم‬ ‫بالضٌوف‬ ‫الترحٌب‬
‫جلوسهم‬
02
. Open the napkins
02. ‫المنادٌل‬ ‫فتح‬
03
. Serve the butter and the
bread
03. ‫والخبز‬ ‫الزبدة‬ ‫تمدٌم‬
04
. Offer iced water
04. ‫المثلج‬ ‫الماء‬ ‫عرض‬
05
. Describe and recommend
dishes
05. ‫بها‬ ‫والتوصٌة‬ ‫األطباق‬ ‫وصف‬
06
. Take the F&B orders
06. ‫والشراب‬ ‫الطعام‬ ‫طلبات‬ ‫أخذ‬
7. Transfer the check
07. ‫الشٌن‬ ‫تحوٌل‬
(
‫المطبخ‬ ‫إلى‬ ‫الطلب‬ ‫نمل‬
‫النظام‬ ‫أو‬
)
08
. Correct & remove
covers
08. ‫الالزمة‬ ‫غٌر‬ ‫األدوات‬ ‫وإزالة‬ ‫تصحٌح‬
09
. Serve beverage
09. ‫المشروبات‬ ‫تمدٌم‬
10
. Announce the starter
10. ‫الممبالت‬ ‫عن‬ ‫اإلعالن‬
11
. Serve the starter
11. ‫الممبالت‬ ‫تمدٌم‬
12
. Clear the starter
12. ‫الممبالت‬ ‫أطباق‬ ‫رفع‬
Prof : Hany & Dr:Ayda 10

11. Service Sequence
‫الخدمة‬ ‫تسلسل‬
13. Announce the main course
13. ً‫الرئٌس‬ ‫الطبك‬ ‫عن‬ ‫اإلعالن‬
14
. Serve the main course
14. ً‫الرئٌس‬ ‫الطبك‬ ‫تمدٌم‬
15
. Clear the main course
15. ً‫الرئٌس‬ ‫الطبك‬ ‫أطباق‬ ‫رفع‬
16
. Announce the dessert
16. ‫الحلوى‬ ‫عن‬ ‫اإلعالن‬
17
. Serve the dessert
17. ‫الحلوى‬ ‫تمدٌم‬
18
. Take the coffee / tea order
18. ‫المهوة‬ ‫طلب‬ ‫أخذ‬
/
‫الشاي‬
19
. Serve the coffee / tea
19. ‫المهوة‬ ‫تمدٌم‬
/
‫الشاي‬
20
. Prepare and present the bill
20. ‫الفاتورة‬ ‫وتمدٌم‬ ‫إعداد‬
21
. Accept payment
21. ‫الدفع‬ ‫استالم‬
22
. See the guests leaving
22. ‫مغادرتهم‬ ‫عند‬ ‫الضٌوف‬ ‫تودٌع‬
23
. Clearing and re-setting
23. ‫جدٌد‬ ‫من‬ ‫وتجهٌزها‬ ‫الطاولة‬ ‫تنظٌف‬
24
. During the service period
24. ‫الخدمة‬ ‫فترة‬ ‫خالل‬
Prof : Hany & Dr:Ayda 11

12. Service Sequence
‫الخدمة‬ ‫تسلسل‬
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
Prof : Hany & Dr:Ayda 12

13. Service Sequence
‫الخدمة‬ ‫تسلسل‬
1. Greet and seat the guests.
.1
‫جلوسهم‬ ‫أماكن‬ ‫إلى‬ ‫وإرشادهم‬ ‫بالضٌوف‬ ‫الترحٌب‬
Welcome the guests as soon as they arrive. (DRM).
‫وصولهم‬ ‫بمجرد‬ ‫بالضٌوف‬ ‫ترحٌب‬
.
DRM
Ask them if they have a reservation. Check the reservation. (DRM)
‫حجز‬ ‫لدٌهم‬ ‫كانت‬ ‫إذا‬ ‫اسؤلهم‬
.
‫الحجز‬ ‫من‬ ‫تحمك‬
DRM
If no table has been booked, check if one is available. (DRM)
‫متاحة‬ ‫طاولة‬ ‫هنان‬ ‫كان‬ ‫إذا‬ ‫مما‬ ‫تحمك‬ ،‫حجز‬ ‫هنان‬ ‫ٌكن‬ ‫لم‬ ‫إذا‬
.
DRM
Show the guest their table. (DRM)
‫طاولته‬ ‫الضٌف‬ ِ
‫أر‬
DRM
Offer the guest a chair to encourage them to be seated.
‫الجلوس‬ ‫على‬ ‫لتشجٌعه‬ ‫ا‬ًٌ‫كرس‬ ‫الضٌف‬ ‫على‬ ‫اعرض‬
.
Prof : Hany & Dr:Ayda 13

14. Service Sequence
2. Open the napkins
2
.
‫المنادٌل‬ ‫فتح‬
Some guests will open their own napkins as soon as they sit down.
‫جلوسهم‬ ‫بمجرد‬ ‫بؤنفسهم‬ ‫منادٌلهم‬ ‫سٌفتحون‬ ‫الضٌوف‬ ‫بعض‬
.
Stand at the right of the guest, pick up the napkin with your right hand.
‫الٌمنى‬ ‫بٌدن‬ ‫المندٌل‬ ‫بالتماط‬ ‫ولم‬ ،‫الضٌف‬ ‫ٌمٌن‬ ‫على‬ ‫لف‬
.
Shake the napkin from its fold into a triangle.
‫مثلث‬ ‫شكل‬ ‫لٌؤخذ‬ ‫طٌاته‬ ‫من‬ ‫المندٌل‬ ‫اهز‬
.
Place the longest side of the triangle closest to the guest.
‫الضٌف‬ ‫من‬ ‫بالمرب‬ ‫المثلث‬ ‫من‬ ‫جانب‬ ‫أطول‬ ‫ضع‬
.
Move anti-clockwise around the table opening the napkins, the host at
last.
‫المضٌف‬ ‫ٌكون‬ ‫ضٌف‬ ‫آخر‬ ‫مع‬ ،‫المنادٌل‬ ‫لفتح‬ ‫الطاولة‬ ‫حول‬ ً‫عكس‬ ‫اتجاه‬ ً‫ف‬ ‫تحرن‬
.
Prof : Hany & Dr:Ayda 14

15. Service Sequence
3. Serve the butter and the bread
3
.
‫والخبز‬ ‫الزبدة‬ ‫تمدٌم‬
 Place the butter plate in the center of the table, with the right hand.
‫الٌمنى‬ ‫الٌد‬ ‫باستخدام‬ ‫الطاولة‬ ‫وسط‬ ً‫ف‬ ‫الزبدة‬ ‫طبك‬ ‫ضع‬
.
 Hold the bread basket on your left hand and serve from the guest left
side.
‫للضٌف‬ ‫الٌسرى‬ ‫الجهة‬ ‫من‬ ‫ولدمها‬ ‫الٌسرى‬ ‫بٌدن‬ ‫الخبز‬ ‫سلة‬ ‫امسن‬
.
 Hold the bread basket down over the edge of the side plate.
ً‫الجانب‬ ‫الطبك‬ ‫حافة‬ ‫فوق‬ ‫ألسفل‬ ‫الخبز‬ ‫سلة‬ ‫امسن‬
.
 Transfer the bread from the basket to the side plate using service fork and
spoon.
‫الخدمة‬ ‫وملعمة‬ ‫شوكة‬ ‫باستخدام‬ ً‫الجانب‬ ‫الطبك‬ ‫إلى‬ ‫السلة‬ ‫من‬ ‫الخبز‬ ‫انمل‬
.
 Move anti-clockwise around the table, the host at last.
‫المضٌف‬ ‫ٌكون‬ ‫ضٌف‬ ‫آخر‬ ‫مع‬ ،‫الطاولة‬ ‫حول‬ ً‫عكس‬ ‫اتجاه‬ ً‫ف‬ ‫تحرن‬
.
 Offer bread throughout the meal
‫الوجبة‬ ‫فترة‬ ‫طوال‬ ‫الخبز‬ ‫اعرض‬
.
Prof : Hany & Dr:Ayda 15

16. Service Sequence
4.Offer iced water
‫لدم‬
‫مٌاه‬
‫مثلجة‬
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.
‫تتبع‬ ‫ال‬ ‫لد‬ ‫المنشآت‬ ‫بعض‬ ‫أن‬ ‫من‬ ‫الرغم‬ ‫على‬ ،‫الضٌف‬ ‫ّره‬‫د‬‫وٌم‬ ،‫الطعام‬ ‫تناول‬ ‫لتجربة‬ ‫ّمة‬ٌ‫ل‬ ‫إضافة‬ ‫عد‬ٌُ ‫المثلج‬ ‫الماء‬
‫الممارسة‬ ‫هذه‬
.
The water glass is positioned to the right of the wine glass above the table knife.
‫المائدة‬ ‫سكٌن‬ ‫فوق‬ ،‫النبٌذ‬ ‫كؤس‬ ‫ٌمٌن‬ ‫إلى‬ ‫الماء‬ ‫كؤس‬ ‫وضع‬ ‫ٌتم‬
.
Water is poured from the guest right side, with your right hand.
‫الٌمنى‬ ‫ٌدن‬ ‫باستخدام‬ ،‫للضٌف‬ ‫الٌمٌن‬ ‫جهة‬ ‫من‬ ‫الماء‬ ‫سكب‬ٌُ
.
Move anti-clockwise around the table, the host at last. Offer water throughout the
meal.
‫النهاٌة‬ ً‫ف‬ ‫المضٌف‬ ‫َّم‬‫د‬‫م‬ٌُ‫و‬ ،‫الطاولة‬ ‫حول‬ ‫الساعة‬ ‫عمارب‬ ‫اتجاه‬ ‫عكس‬ ‫ن‬ّ‫تحر‬
.
‫الوجبة‬ ‫فترة‬ ‫طوال‬ ‫الماء‬ ‫ّم‬‫د‬‫ل‬
.
Prof : Hany & Dr:Ayda 16

17. Service Sequence
Describe and recommend dishes
‫التراح‬ ‫و‬ ‫ف‬ ِ
‫وص‬
‫بشؤنها‬ ‫التوصٌات‬ ‫ولدم‬ ‫الممٌزة‬ ‫األطباق‬
Allow time for the guest to make their choice.
‫فٌه‬ ‫ٌرغب‬ ‫الذي‬ ‫الطبك‬ ‫الختٌار‬ ‫ولته‬ ‫ٌؤخذ‬ ‫بؤن‬ ‫للضٌف‬ ‫اسمح‬
.
When all the guests are seated, be alert to the signs that the guests are ready to
order so they are not kept waiting.
‫إبماإهم‬ ‫ٌتم‬ ‫ال‬ ‫حتى‬ ‫طلباتهم‬ ‫لتمدٌم‬ ‫جاهزون‬ ‫أنهم‬ ‫على‬ ‫تدل‬ ً‫الت‬ ‫لإلشارات‬ ً‫ا‬‫منتبه‬ ‫كن‬ ،‫الضٌوف‬ ‫جمٌع‬ ‫ٌجلس‬ ‫عندما‬
‫االنتظار‬ ً‫ف‬
.
You must be able to describe dishes, how they are cooked, accurately, and
attractively.
‫وجاذبٌة‬ ‫بدلة‬ ‫طهٌها‬ ‫وطرٌمة‬ ‫األطباق‬ ‫وصف‬ ‫على‬ ً‫ا‬‫لادر‬ ‫تكون‬ ‫أن‬ ‫ٌجب‬
.
You may also be asked to recommend dishes. To say “Everything is good” is not
helpful.
‫معٌنة‬ ‫بؤطباق‬ ً‫توص‬ ‫أن‬ ً‫ا‬‫أٌض‬ ‫منن‬ ‫طلب‬ٌُ ‫لد‬
.
‫لولن‬
"
‫جٌد‬ ‫شًء‬ ‫كل‬
"
‫لرار‬ ‫اتخاذ‬ ‫على‬ ‫الضٌف‬ ‫ٌساعد‬ ‫ال‬
.
Prof : Hany & Dr:Ayda 17

18. Service Sequence
Take the F&B orders
‫والشراب‬ ‫الطعام‬ ‫طلبات‬ ‫استلم‬
(
‫والمشروبات‬ ‫المؤكوالت‬
)
When you are sure the guests are ready to order, a) introduce yourself and b)
ask what they would like to eat and drink?
‫أ‬ ،‫الطلب‬ ‫لتمدٌم‬ ‫جاهزون‬ ‫الضٌوف‬ ‫أن‬ ‫من‬ ‫تتؤكد‬ ‫عندما‬
)
‫ب‬ ‫و‬ ‫نفسن‬ ‫ّم‬‫د‬‫ل‬
)
‫من‬ ‫تناوله‬ ً‫ف‬ ‫ٌرغبون‬ ‫عما‬ ‫اسؤلهم‬
‫وشراب؟‬ ‫طعام‬
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.
،‫الطاولة‬ ‫حول‬ ‫الساعة‬ ‫عمارب‬ ‫اتجاه‬ ‫عكس‬ ‫تابع‬ ‫ثم‬ ،‫المضٌف‬ ‫ٌمٌن‬ ‫إلى‬ ‫الجالس‬ ‫الضٌف‬ ‫من‬ ‫الطلب‬ ‫بؤخذ‬ ‫ابدأ‬
‫المضٌف‬ ‫بطلب‬ ِ‫ه‬‫وانت‬
.
Take the order including the starter, the main course, the dessert, and
beverages.
‫والمشروبات‬ ،‫التحلٌة‬ ،ً‫الرئٌس‬ ‫الطبك‬ ،‫الممبالت‬ ‫ٌشمل‬ ‫بما‬ ً‫ال‬‫كام‬ ‫الطلب‬ ‫ن‬ِّ‫دو‬
.
Note any special requirements
‫معٌنة‬ ‫تفضٌالت‬ ‫أو‬ ‫خاصة‬ ‫متطلبات‬ ‫أي‬ ‫الحظ‬
.
Repeat the order to the guests to make sure that the order is correct.
‫صحٌح‬ ‫أنه‬ ‫من‬ ‫للتؤكد‬ ‫الضٌوف‬ ‫على‬ ‫الطلب‬ ‫ر‬ّ‫كر‬
. Prof : Hany & Dr:Ayda 18

19. Service Sequence
7.Transfer the check
‫الفاتورة‬ ‫م‬ّ‫سل‬
(
‫إلى‬ ‫الفاتورة‬ ‫انمل‬
‫الضٌف‬
)
The check must be clearly written in the same language as the menu.
‫الطعام‬ ‫لائمة‬ ‫لغة‬ ‫وبنفس‬ ‫بوضوح‬ ‫الفاتورة‬ ‫كتب‬ُ‫ت‬ ‫أن‬ ‫ٌجب‬
.
If you use abbreviations, be sure to use agreed abbreviations only.
‫فمط‬ ‫علٌها‬ ‫المتفك‬ ‫االختصارات‬ ‫استخدام‬ ‫من‬ ‫فتؤكد‬ ،‫اختصارات‬ ‫استخدمت‬ ‫إذا‬
.
The check must contain at least:
a) Table number
b) Number of covers
c) Date
d( Waiter’s signature
‫على‬ ‫األلل‬ ‫على‬ ‫الفاتورة‬ ‫تحتوي‬ ‫أن‬ ‫ٌجب‬
:
‫أ‬
)
‫الطاولة‬ ‫رلم‬
‫ب‬
)
‫الضٌوف‬ ‫عدد‬
‫ج‬
)
‫التارٌخ‬
‫د‬
)
‫النادل‬ ‫تولٌع‬
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.
‫الرابعة‬ ‫والنسخة‬ ،‫الصندوق‬ ‫أمٌن‬ ‫إلى‬ ‫الثالثة‬ ‫والنسخة‬ ،‫البار‬ ‫إلى‬ ‫الثانٌة‬ ‫والنسخة‬ ،‫المطبخ‬ ‫إلى‬ ‫األولى‬ ‫النسخة‬ ‫انمل‬
‫معن‬ ‫تبمى‬
.
Prof : Hany & Dr:Ayda 19

20. Service Sequence
8. Correct & remove covers
‫لزم‬ ‫إذا‬ ‫بإزالتها‬ ‫ولم‬ ‫المائدة‬ ‫أدوات‬ ‫ب‬ّ‫ت‬‫ور‬ ‫ح‬ّ‫ح‬‫ص‬
‫األمر‬
To correct a cover is to adjust the cutlery originally laid to meet a guest’s specific
order.
‫المحدد‬ ‫الضٌف‬ ‫طلب‬ ‫مع‬ ‫لتتناسب‬ ً‫ا‬‫مسبم‬ ‫الموضوعة‬ ‫المائدة‬ ‫أدوات‬ ‫تعدٌل‬ ً‫ٌعن‬ ‫الغطاء‬ ‫تصحٌح‬
.
Starting with the guest on the right of the host, move anti-clockwise, finishing with
the host
‫بالمضٌف‬ ِ‫ه‬‫وانت‬ ،‫الساعة‬ ‫عمارب‬ ‫اتجاه‬ ‫عكس‬ ‫وواصل‬ ،‫المضٌف‬ ‫ٌمٌن‬ ‫إلى‬ ‫الجالس‬ ‫بالضٌف‬ ‫ابدأ‬
.
To adjust the cutlery, lift the item not required and replace it with the correct one.
‫الصحٌحة‬ ‫باألداة‬ ‫واستبدلها‬ ‫المطلوبة‬ ‫غٌر‬ ‫األداة‬ ‫ارفع‬ ،‫المائدة‬ ‫أدوات‬ ‫لتعدٌل‬
.
Remove unnecessary cutlery and glassware from the table.
‫الطاولة‬ ‫من‬ ‫الزجاج‬ ‫وأدوات‬ ‫الضرورٌة‬ ‫غٌر‬ ‫المائدة‬ ‫أدوات‬ ‫بإزالة‬ ‫لم‬
.
Prof : Hany & Dr:Ayda 20

21. Service Sequence
9.Serve beverage
‫المشروبات‬ ‫م‬ّ‫د‬‫ل‬
1. Take the beverages at the bar. Be sure to know who drinks what.
‫البار‬ ‫من‬ ‫المشروبات‬ ‫خذ‬
.
‫ماذا‬ ‫ٌشرب‬ ‫من‬ ‫معرفة‬ ‫من‬ ‫تؤكد‬
.
2. It is not professional to ask the guest.
‫الضٌف‬ ‫تسؤل‬ ‫أن‬ ‫االحترافٌة‬ ‫من‬ ‫لٌس‬
.
3. All glassware, whether clean or used, should be carried upright on a drink
tray, held only by the base of the glass.
‫اإلمسان‬ ‫مع‬ ،‫المشروبات‬ ‫صٌنٌة‬ ‫على‬ ‫مستمٌم‬ ‫وضع‬ ً‫ف‬ ،‫مستخدمة‬ ‫أو‬ ‫نظٌفة‬ ‫كانت‬ ‫سواء‬ ،‫األكواب‬ ‫جمٌع‬ ‫حمل‬ ‫ٌجب‬
‫الماعدة‬ ‫من‬ ‫فمط‬ ‫بها‬
.
4. Hold the tray with your left hand, and use your right hand to place the drink
from the guest’s right side.
‫للضٌف‬ ‫األٌمن‬ ‫الجانب‬ ‫من‬ ‫المشروب‬ ‫لتمدٌم‬ ‫الٌمنى‬ ‫ٌدن‬ ‫واستخدم‬ ،‫الٌسرى‬ ‫بٌدن‬ ‫الصٌنٌة‬ ‫أمسن‬
.
5. Beverage Service sequence (see 11)
‫المشروبات‬ ‫خدمة‬ ‫تسلسل‬
(
‫البند‬ ‫انظر‬
11
)
6. Throughout the meal, if the guest’s glass look nearly empty, ask if he/she
wants another drink.
‫آخر‬ ‫مشروب‬ ً‫ف‬ ‫ٌرغب‬ ‫كان‬ ‫إذا‬ ‫اسؤل‬ ،‫فارغ‬ ‫شبه‬ ‫الضٌف‬ ‫كؤس‬ ‫بدا‬ ‫إذا‬ ،‫الوجبة‬ ‫طوال‬
.
Prof : Hany & Dr:Ayda 21

22. Service Sequence
10.Announce the starter
‫عن‬ ‫أعلن‬
‫الممبالت‬
When ready to serve the starter, go to the kitchen and announce the starter
‫الممبالت‬ ‫عن‬ ‫وأعلن‬ ‫المطبخ‬ ‫إلى‬ ‫اذهب‬ ،‫الممبالت‬ ‫لتمدٌم‬ ‫ا‬ً‫جاهز‬ ‫تكون‬ ‫عندما‬
.
Say something like: “Please, starter for table 4.”
‫مثل‬ ‫ا‬ً‫ئ‬ٌ‫ش‬ ‫لل‬
" :
‫للطاولة‬ ‫الممبالت‬ ،‫فضلن‬ ‫من‬
4
".
When you receive the food from the kitchen, be sure to know who eats
what. It is not professional to ask the guest.
‫ماذا‬ ‫سٌؤكل‬ ‫من‬ ‫معرفة‬ ‫من‬ ‫تؤكد‬ ،‫المطبخ‬ ‫من‬ ‫الطعام‬ ‫استالم‬ ‫عند‬
.
‫الضٌف‬ ‫تسؤل‬ ‫أن‬ ً‫المهن‬ ‫من‬ ‫لٌس‬
.
Prof : Hany & Dr:Ayda 22

23. Service Sequence
11.Serve the starter
‫لدم‬
‫الممبالت‬
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.
‫ألل‬ ‫ٌسبب‬ ‫هذا‬ ‫أن‬ ‫حٌث‬ ،‫للضٌف‬ ‫الٌمنى‬ ‫الجهة‬ ‫من‬ ‫وإزالتها‬ ‫األطباق‬ ‫وضع‬ ‫ٌتم‬ ،‫الحدٌثة‬ ‫األطباق‬ ‫خدمة‬ ً‫ف‬
‫للضٌف‬ ‫إزعاج‬
.
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, regardless of sex. The host to be served at last.
‫عكس‬ ‫تابع‬ ‫ثم‬ ،‫المضٌف‬ ‫ٌمٌن‬ ‫إلى‬ ‫مباشرة‬ ‫الجالس‬ ‫للضٌف‬ ً‫ال‬‫أو‬ ‫الطعام‬ ‫لدم‬ ،‫الحدٌثة‬ ‫األطباق‬ ‫خدمة‬ ً‫ف‬
‫الجنس‬ ‫عن‬ ‫النظر‬ ‫بغض‬ ،ً‫التوال‬ ‫على‬ ‫ضٌف‬ ‫لكل‬ ‫الطعام‬ ً‫ا‬‫ممدم‬ ،‫الطاولة‬ ‫حول‬ ‫الساعة‬ ‫عمارب‬ ‫اتجاه‬
.
‫ٌتم‬
‫النهاٌة‬ ً‫ف‬ ‫للمضٌف‬ ‫الطعام‬ ‫تمدٌم‬
.
In some establishments, you may be required to serve ladies before
gentlemen, or this may be required by the guests.
‫ذلن‬ ‫الضٌوف‬ ‫ٌطلب‬ ‫لد‬ ‫أو‬ ،‫الرجال‬ ‫لبل‬ ‫للسٌدات‬ ‫الطعام‬ ‫تمدٌم‬ ‫منن‬ ‫طلب‬ٌُ ‫لد‬ ،‫المنشآت‬ ‫بعض‬ ً‫ف‬
.
Prof : Hany & Dr:Ayda 23

24. Service Sequence
12.Clear the starter
‫نظف‬
‫الممبالت‬
Guest usually indicate that they have finished their course by placing the cutlery
together on the plate.
‫الطبك‬ ‫على‬ ‫ا‬ً‫ع‬‫م‬ ‫المائدة‬ ‫أدوات‬ ‫بوضع‬ ‫طبمته‬ ‫تناول‬ ‫من‬ ‫انتهى‬ ‫أنه‬ ‫إلى‬ ‫الضٌف‬ ‫ٌشٌر‬ ‫ما‬ ً‫ة‬‫عاد‬
.
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.
‫لد‬ ‫الجمٌع‬ ‫أن‬ ‫إلى‬ ‫تشٌر‬ ‫الطاولة‬ ‫من‬ ‫أخرى‬ ‫إلشارات‬ ‫ا‬ً‫ه‬‫منتب‬ ‫تكون‬ ‫أن‬ ‫ٌجب‬ ،‫ا‬ً‫م‬‫دائ‬ ‫ذلن‬ ‫ٌفعلون‬ ‫ال‬ ‫ألنهم‬ ‫ا‬ً‫نظر‬
‫ال‬ ‫أم‬ ‫انتهوا‬ ‫لد‬ ‫كانوا‬ ‫إذا‬ ‫ما‬ ‫الضٌوف‬ ‫تسؤل‬ ‫أن‬ ‫علٌن‬ ‫ٌجب‬ ،‫األمر‬ ‫لزم‬ ‫وإذا‬ ،‫انتهوا‬
.
In modern plate service, it is usual to clear at once, when all guests have finished,
from the right side of the guest, by using your right hand.
‫الجهة‬ ‫من‬ ،‫الضٌوف‬ ‫جمٌع‬ ً‫ٌنته‬ ‫عندما‬ ‫ا‬ً‫فور‬ ‫األطباق‬ ‫بتنظٌف‬ ‫تموم‬ ‫أن‬ ‫المعتاد‬ ‫من‬ ،‫الحدٌثة‬ ‫األطباق‬ ‫خدمة‬ ً‫ف‬
‫الٌمنى‬ ‫ٌدن‬ ‫باستخدام‬ ،‫للضٌف‬ ‫الٌمنى‬
.
Prof : Hany & Dr:Ayda 24

25. Service Sequence
13.Announce the main course
‫الطبك‬ ‫عن‬ ‫أعلن‬
ً‫الرئٌس‬
When ready to serve the main course, go to the kitchen and announce the main
course.
ً‫الرئٌس‬ ‫الطبك‬ ‫عن‬ ‫وأعلن‬ ‫المطبخ‬ ‫إلى‬ ‫اذهب‬ ،ً‫الرئٌس‬ ‫الطبك‬ ‫لتمدٌم‬ ‫ا‬ً‫جاهز‬ ‫تكون‬ ‫عندما‬
.
Say something like: “Please, main course for table 4.”
‫مثل‬ ‫ا‬ً‫ئ‬ٌ‫ش‬ ‫لل‬
" :
‫للطاولة‬ ً‫الرئٌس‬ ‫الطبك‬ ،‫فضلن‬ ‫من‬
4
".
When you receive the food from the kitchen, be sure to know who eats what. It is
not professional to ask the guest.
‫ماذا‬ ‫سٌؤكل‬ ‫من‬ ‫معرفة‬ ‫من‬ ‫تؤكد‬ ،‫المطبخ‬ ‫من‬ ‫الطعام‬ ‫استالم‬ ‫عند‬
.
‫الضٌف‬ ‫تسؤل‬ ‫أن‬ ً‫المهن‬ ‫من‬ ‫لٌس‬
.
Prof : Hany & Dr:Ayda 25

26. Service Sequence
14.Serve the main course
‫الطبك‬ ‫لدم‬
ً‫الرئٌس‬
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.
‫ألل‬ ‫ٌسبب‬ ‫هذا‬ ‫أن‬ ‫حٌث‬ ،‫للضٌف‬ ‫الٌمنى‬ ‫الجهة‬ ‫من‬ ‫وإزالتها‬ ‫األطباق‬ ‫وضع‬ ‫ٌتم‬ ،‫الممبالت‬ ‫مع‬ ‫الحال‬ ‫هو‬ ‫كما‬
‫للضٌف‬ ‫إزعاج‬
.
Serve the guest immediately to the right of the host first, and then move anti-
clockwise around the table, serving each guest in turn, regardless of sex. The
host to be served at last.
،‫الطاولة‬ ‫حول‬ ‫الساعة‬ ‫عمارب‬ ‫اتجاه‬ ‫عكس‬ ‫تابع‬ ‫ثم‬ ،‫المضٌف‬ ‫ٌمٌن‬ ‫إلى‬ ‫مباشرة‬ ‫الجالس‬ ‫للضٌف‬ ً‫ال‬‫أو‬ ‫الطعام‬ ‫لدم‬
‫الجنس‬ ‫عن‬ ‫النظر‬ ‫بغض‬ ،ً‫التوال‬ ‫على‬ ‫ضٌف‬ ‫لكل‬ ‫الطعام‬ ً‫ا‬‫ممدم‬
.
‫النهاٌة‬ ً‫ف‬ ‫للمضٌف‬ ‫الطعام‬ ‫تمدٌم‬ ‫ٌتم‬
.
In some establishments, you may be required to serve ladies before gentlemen,
or this may be required by the guests.
‫ذلن‬ ‫الضٌوف‬ ‫ٌطلب‬ ‫لد‬ ‫أو‬ ،‫الرجال‬ ‫لبل‬ ‫للسٌدات‬ ‫الطعام‬ ‫تمدٌم‬ ‫منن‬ ‫طلب‬ٌُ ‫لد‬ ،‫المنشآت‬ ‫بعض‬ ً‫ف‬
.
Prof : Hany & Dr:Ayda 26

27. Service Sequence
15.Clear the main course
ً‫الرئٌس‬ ‫الطبك‬ ‫نظف‬
Guest usually indicate that they have finished their main course by placing the cutlery
together on the plate.
‫الطبك‬ ‫على‬ ‫ا‬ً‫ع‬‫م‬ ‫المائدة‬ ‫أدوات‬ ‫بوضع‬ ‫الرئٌسٌة‬ ‫طبمته‬ ‫تناول‬ ‫من‬ ‫انتهى‬ ‫أنه‬ ‫إلى‬ ‫الضٌف‬ ‫ٌشٌر‬ ‫ما‬ ً‫ة‬‫عاد‬
.
If necessary, you must ask guests whether they are finished or not.
‫ال‬ ‫أم‬ ‫انتهوا‬ ‫لد‬ ‫كانوا‬ ‫إذا‬ ‫ما‬ ‫الضٌوف‬ ‫تسؤل‬ ‫أن‬ ‫علٌن‬ ‫ٌجب‬ ،‫األمر‬ ‫لزم‬ ‫إذا‬
.
Clear at once, when all guests have finished, from the right side of the guest, by using
your right hand.
‫الٌمنى‬ ‫ٌدن‬ ‫باستخدام‬ ،‫للضٌف‬ ‫الٌمنى‬ ‫الجهة‬ ‫من‬ ،‫الضٌوف‬ ‫جمٌع‬ ً‫ٌنته‬ ‫عندما‬ ‫ا‬ً‫فور‬ ‫األطباق‬ ‫بتنظٌف‬ ‫لم‬
.
Brush the crumbs onto the dinner plate using a folded service cloth held in your right
hand and adjust the dessert cutlery.
‫التحلٌة‬ ‫مائدة‬ ‫أدوات‬ ‫بضبط‬ ‫ولم‬ ،‫الٌمنى‬ ‫بٌدن‬ ‫تحمله‬ ‫الذي‬ ‫المطوي‬ ‫الخدمة‬ ‫مندٌل‬ ‫باستخدام‬ ‫الطبك‬ ‫على‬ ‫الفتات‬ ‫امسح‬
.
Prof : Hany & Dr:Ayda 27

28. Service Sequence
16. Announce the dessert
‫التحلٌة‬ ‫عن‬ ‫أعلن‬
When ready to serve the dessert, go to the kitchen and announce the
dessert.
‫التحلٌة‬ ‫عن‬ ‫وأعلن‬ ‫المطبخ‬ ‫إلى‬ ‫اذهب‬ ،‫التحلٌة‬ ‫لتمدٌم‬ ‫ا‬ً‫جاهز‬ ‫تكون‬ ‫عندما‬
.
Say something like: “Please, dessert for table 4.”
‫مثل‬ ‫ا‬ً‫ئ‬ٌ‫ش‬ ‫لل‬
" :
‫للطاولة‬ ‫التحلٌة‬ ،‫فضلن‬ ‫من‬
4
".
When you receive the food from the kitchen, be sure to know who eats what.
It is not professional to ask the guest.
‫ماذا‬ ‫سٌؤكل‬ ‫من‬ ‫معرفة‬ ‫من‬ ‫تؤكد‬ ،‫المطبخ‬ ‫من‬ ‫الطعام‬ ‫استالم‬ ‫عند‬
.
‫الضٌف‬ ‫تسؤل‬ ‫أن‬ ً‫المهن‬ ‫من‬ ‫لٌس‬
.
Prof : Hany & Dr:Ayda 28

29. Service Sequence
17. Serve the dessert
‫التحلٌة‬ ‫لدم‬
Plates are both placed and cleared from the guest’s right side, as this causes the
least disturbance to the guest.
‫للضٌف‬ ‫إزعاج‬ ‫ألل‬ ‫ٌسبب‬ ‫هذا‬ ‫أن‬ ‫حٌث‬ ،‫للضٌف‬ ‫الٌمنى‬ ‫الجهة‬ ‫من‬ ‫زال‬ُ‫ت‬‫و‬ ‫األطباق‬ ‫توضع‬
.
Serve the guest immediately to the right of the host first, and then move anti-
clockwise around the table, serving each guest in turn, regardless of sex. The
host to be served at last.
،‫الطاولة‬ ‫حول‬ ‫الساعة‬ ‫عمارب‬ ‫اتجاه‬ ‫عكس‬ ‫تابع‬ ‫ثم‬ ،‫المضٌف‬ ‫ٌمٌن‬ ‫إلى‬ ‫مباشرة‬ ‫الجالس‬ ‫للضٌف‬ ً‫ال‬‫أو‬ ‫الطعام‬ ‫ّم‬‫د‬‫ل‬
‫الجنس‬ ‫عن‬ ‫النظر‬ ‫بغض‬ ،ً‫التوال‬ ‫على‬ ‫ضٌف‬ ‫لكل‬ ‫الطعام‬ ً‫ا‬‫ممدم‬
.
‫النهاٌة‬ ً‫ف‬ ‫للمضٌف‬ ‫الطعام‬ ‫تمدٌم‬ ‫ٌتم‬
.
In some establishments, you may be required to serve ladies before gentlemen, or
this may be required by the guests.
‫ذلن‬ ‫الضٌوف‬ ‫ٌطلب‬ ‫لد‬ ‫أو‬ ،‫الرجال‬ ‫لبل‬ ‫للسٌدات‬ ‫الطعام‬ ‫تمدٌم‬ ‫منن‬ ‫طلب‬ٌُ ‫لد‬ ،‫المنشآت‬ ‫بعض‬ ً‫ف‬
.
Prof : Hany & Dr:Ayda 29

30. Service Sequence
18. Take the coffee / tea order
‫المهوة‬ ‫طلبات‬ ‫خذ‬
/
‫الشاي‬
hen you’re ready to take the coffee or tea order, do it promptly after the dessert has
been served.
‫التحلٌة‬ ‫تمدٌم‬ ‫بعد‬ ‫بسرعة‬ ‫بذلن‬ ‫لم‬ ،‫الشاي‬ ‫أو‬ ‫المهوة‬ ‫طلب‬ ‫ألخذ‬ ‫استعدادن‬ ‫عند‬
.
It’s essential to offer a variety of coffee or tea options, and don’t just assume guests
will want the standard choice. Don’t shy away from offering something a bit more
refined if the guest seems open to it.
‫الخٌار‬ ً‫ف‬ ‫سٌرغبون‬ ‫الضٌوف‬ ‫أن‬ ‫فمط‬ ‫تفترض‬ ‫وال‬ ،‫الشاي‬ ‫أو‬ ‫المهوة‬ ‫خٌارات‬ ‫من‬ ‫متنوعة‬ ‫مجموعة‬ ‫تمدٌم‬ ‫الضروري‬ ‫من‬
‫العادي‬
.
‫ذلن‬ ‫على‬ ‫منفتح‬ ‫الضٌف‬ ‫أن‬ ‫بدا‬ ‫إذا‬ ‫ا‬ً‫تمٌز‬ ‫أكثر‬ ‫شًء‬ ‫تمدٌم‬ ً‫ف‬ ‫تتردد‬ ‫ال‬
.
Prof : Hany & Dr:Ayda 30

31. Service Sequence
Take the coffee / tea order
«
‫تابع‬
»
‫خذ‬
‫المهوة‬ ‫طلبات‬
/
‫الشاي‬
The coffee / tea may be served with the dessert if requested by the guest, therefore,
you may be asked to take the order before serving the dessert.
‫المهوة‬ ‫تمدٌم‬ ‫ٌتم‬ ‫لد‬
/
‫التحلٌة‬ ‫تمدٌم‬ ‫لبل‬ ‫الطلب‬ ‫أخذ‬ ‫منن‬ ‫طلب‬ٌُ ‫لد‬ ‫لذلن‬ ،‫الضٌف‬ ‫طلبها‬ ‫إذا‬ ‫التحلٌة‬ ‫مع‬ ‫الشاي‬
.
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.
،‫الطاولة‬ ‫حول‬ ‫الساعة‬ ‫عمارب‬ ‫اتجاه‬ ‫عكس‬ ‫تابع‬ ‫ثم‬ ،‫المضٌف‬ ‫ٌمٌن‬ ‫إلى‬ ‫مباشرة‬ ‫الجالس‬ ‫الضٌف‬ ‫طلبات‬ ‫بؤخذ‬ ‫ابدأ‬
‫المضٌف‬ ‫بطلب‬ ً‫وتنته‬
.
Transfer the top copy to the bar, the third copy to the cashier, and the fourth copy for
you.
‫لن‬ ‫الرابعة‬ ‫والنسخة‬ ،‫الصراف‬ ‫إلى‬ ‫الثالثة‬ ‫والنسخة‬ ،‫البار‬ ‫إلى‬ ‫العلٌا‬ ‫النسخة‬ ‫نمل‬
.
‫تابع‬
Prof : Hany & Dr:Ayda 31

32. Service Sequence
19.Serve the coffee / tea
‫المهوة‬ ‫لدم‬
/
‫الشاي‬
Place the accompanying items (milk, sugar) on the table.
‫المرافمة‬ ‫المواد‬ ‫ضع‬
(
‫السكر‬ ،‫الحلٌب‬
)
‫الطاولة‬ ‫على‬
.
Serve the guest immediately to the right of the host first, and then move anti-
clockwise around the table, serving each guest in turn, regardless of sex. The
host to be served at last.
،‫الطاولة‬ ‫حول‬ ‫الساعة‬ ‫عمارب‬ ‫اتجاه‬ ‫عكس‬ ‫تابع‬ ‫ثم‬ ،‫المضٌف‬ ‫ٌمٌن‬ ‫إلى‬ ‫مباشرة‬ ‫الجالس‬ ‫للضٌف‬ ً‫ال‬‫أو‬ ‫الطعام‬ ‫ّم‬‫د‬‫ل‬
‫الجنس‬ ‫عن‬ ‫النظر‬ ‫بغض‬ ،ً‫التوال‬ ‫على‬ ‫ضٌف‬ ‫لكل‬ ‫الطعام‬ ً‫ا‬‫ممدم‬
.
‫النهاٌة‬ ً‫ف‬ ‫للمضٌف‬ ‫الطعام‬ ‫تمدٌم‬ ‫ٌتم‬
.
In some establishments, you may be required to serve ladies before gentlemen, or
this may be required by the guests.
‫ذلن‬ ‫الضٌوف‬ ‫ٌطلب‬ ‫لد‬ ‫أو‬ ،‫الرجال‬ ‫لبل‬ ‫للسٌدات‬ ‫الطعام‬ ‫تمدٌم‬ ‫منن‬ ‫طلب‬ٌُ ‫لد‬ ،‫المنشآت‬ ‫بعض‬ ً‫ف‬
.
Prof : Hany & Dr:Ayda 32

33. Service Sequence
20. Prepare and present the bill
‫وتمدٌم‬ ‫إعداد‬
‫الفاتورة‬
At this point, it is essential that you should be ready to give the bill. Prepare it or
make sure it is ready.
‫الفاتورة‬ ‫لتمدٌم‬ ‫ا‬ً‫جاهز‬ ‫تكون‬ ‫أن‬ ‫الضروري‬ ‫من‬ ،‫المرحلة‬ ‫هذه‬ ً‫ف‬
.
‫جاهزة‬ ‫أنها‬ ‫من‬ ‫تؤكد‬ ‫أو‬ ‫بإعدادها‬ ‫لم‬
.
Nothing is more irritating to guests than slowness in the bringing of the bill.
‫الفاتورة‬ ‫تمدٌم‬ ً‫ف‬ ‫التؤخٌر‬ ‫من‬ ‫للضٌوف‬ ‫ا‬ً‫ج‬‫إزعا‬ ‫أكثر‬ ‫شًء‬ ‫ال‬
.
Generally, bills should not be presented until they are asked for.
‫طلبها‬ ‫عند‬ ‫إال‬ ‫الفواتٌر‬ ‫تمدٌم‬ ‫عدم‬ ‫ٌجب‬ ،‫عام‬ ‫بشكل‬
.
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.
‫الطاولة‬ ‫وسط‬ ً‫ف‬ ،‫مضٌف‬ ‫هنان‬ ‫ٌكن‬ ‫لم‬ ‫إذا‬ ‫أو‬ ،‫المضٌف‬ ‫أمام‬ ‫وضعها‬ ‫ٌتم‬ ،‫الطاولة‬ ‫على‬ ‫الفاتورة‬ ‫تمدٌم‬ ‫عند‬
.
Prof : Hany & Dr:Ayda 33

34. Service Sequence
21. Accept payment
‫الدفع‬ ‫لبول‬
If the establishment requires guests to pay at a cashier’s desk as they are leaving,
make this clear to the guest.
‫للضٌف‬ ‫ا‬ً‫ح‬‫واض‬ ‫هذا‬ ‫فاجعل‬ ،‫مغادرتهم‬ ‫عند‬ ‫الصرافة‬ ‫مكتب‬ ً‫ف‬ ‫الدفع‬ ‫الضٌوف‬ ‫من‬ ‫ٌتطلب‬ ‫المرفك‬ ‫كان‬ ‫إذا‬
.
Do not hover around waiting for your guests to pay, leave them alone.
‫حالهم‬ ً‫ف‬ ‫اتركهم‬ ،‫الضٌوف‬ ‫دفع‬ ‫انتظار‬ ً‫ف‬ ً
‫متطفال‬ ‫تمف‬ ‫ال‬
.
Accept payment and tender exchange.
‫البدل‬ ‫وتمدٌم‬ ‫الدفع‬ ‫لبول‬
.
Prof : Hany & Dr:Ayda 34

35. Service Sequence
22. See the guests leaving
‫مغادرتهم‬ ‫عند‬ ‫الضٌوف‬ ‫وداع‬
Assist the guest departing by moving their chairs for them, collecting their personal
belongings (not forgetting coats, hats, and bags).
‫الشخصٌة‬ ‫ممتلكاتهم‬ ‫وجمع‬ ،‫كراسٌهم‬ ‫بتحرٌن‬ ‫المغادر‬ ‫الضٌف‬ ‫ساعد‬
(
‫والحمائب‬ ،‫والمبعات‬ ،‫المعاطف‬ َ
‫تنس‬ ‫ال‬
.)
If you are too busy, at least acknowledge their departure with a nod and a smile.
‫وابتسامة‬ ‫بإٌماءة‬ ‫بمغادرتهم‬ ‫اعترف‬ ‫األلل‬ ‫على‬ ،‫ًا‬‫د‬‫ج‬ ً
‫مشغوال‬ ‫كنت‬ ‫إذا‬
.
Wish your guest “Good afternoon” and thank them for coming. If you know their
name, use it: “Good afternoon Mr. Benice. We look forward to seeing you again
soon.”
‫للضٌف‬ ‫تمنى‬
"
‫الخٌر‬ ‫مساء‬
"
‫الحضور‬ ‫على‬ ‫وشكره‬
.
‫استخدمه‬ ،‫اسمهم‬ ‫تعرف‬ ‫كنت‬ ‫إذا‬
" :
‫بٌنٌس‬ ‫السٌد‬ ‫الخٌر‬ ‫مساء‬
.
‫ا‬ً‫ب‬ٌ‫لر‬ ‫أخرى‬ ‫مرة‬ ‫لرإٌتن‬ ‫نتطلع‬
".
If possible, thank the guests for their visit as they are leaving.
‫مغادرتهم‬ ‫أثناء‬ ‫زٌارتهم‬ ‫على‬ ‫الضٌوف‬ ‫اشكر‬ ،‫ا‬ً‫ن‬‫ممك‬ ‫ذلن‬ ‫كان‬ ‫إذا‬.
Open the door for them, if needed, and wish them a pleasant day or evening.
‫ًا‬‫د‬ٌ‫سع‬ ً‫ء‬‫مسا‬ ‫أو‬ ‫ا‬ً‫م‬‫ٌو‬ ‫لهم‬ ‫وتمنى‬ ،‫األمر‬ ‫لزم‬ ‫إذا‬ ‫الباب‬ ‫لهم‬ ‫افتح‬.
Always ensure that they leave with a positive impression.
ً‫إٌجاب‬ ‫بانطباع‬ ‫ٌغادرون‬ ‫أنهم‬ ‫من‬ ‫ا‬ً‫م‬‫دائ‬ ‫تؤكد‬.
Prof : Hany & Dr:Ayda 35

36. Service Sequence
23.Clearing and re-setting
‫أخرى‬ ‫مرة‬ ‫وإعدادها‬ ‫الطاولة‬ ‫مسح‬
Clear the table by removing all used plates, cutlery, glassware, and any other items
that are no longer needed.
‫مطلوبة‬ ‫تعد‬ ‫لم‬ ‫أخرى‬ ‫عناصر‬ ‫وأي‬ ،‫والكإوس‬ ،‫واألدوات‬ ،‫األطباق‬ ‫جمٌع‬ ‫بإزالة‬ ‫الطاولة‬ ‫بمسح‬ ‫لم‬.
Ensure that the table is clean before re-setting it for the next guest or group.
‫المادمة‬ ‫المجموعة‬ ‫أو‬ ‫للضٌف‬ ‫إعدادها‬ ‫إعادة‬ ‫لبل‬ ‫الطاولة‬ ‫نظافة‬ ‫من‬ ‫تؤكد‬.
Re-set the table with fresh cutlery, glassware, napkins, and any other necessary
items according to the standards of the establishment.
‫المرفك‬ ‫لمعاٌٌر‬ ‫ا‬ً‫م‬‫وف‬ ‫ضرورٌة‬ ‫أخرى‬ ‫عناصر‬ ‫وأي‬ ،‫ومنادٌل‬ ،‫وكإوس‬ ،‫جدٌدة‬ ‫طعام‬ ‫بؤدوات‬ ‫الطاولة‬ ‫ترتٌب‬ ‫أعد‬.
Ensure everything is properly aligned and in place, ready for the next use.
ً‫التال‬ ‫لالستخدام‬ ‫جاهز‬ ،‫الصحٌح‬ ‫وضعه‬ ً‫وف‬ ‫مكانه‬ ً‫ف‬ ‫شًء‬ ‫كل‬ ‫أن‬ ‫من‬ ‫تؤكد‬.
Prof : Hany & Dr:Ayda 36

37. Service Sequence
23.Clearing and re-setting
«
‫تابع‬
»
‫مسح‬
‫أخرى‬ ‫مرة‬ ‫وإعدادها‬ ‫الطاولة‬
Remove dessert plates and coffee cups by hand. Glassware should be removed on
a drinks tray.
‫ا‬ًٌ‫ٌدو‬ ‫المهوة‬ ‫وأكواب‬ ‫الحلوى‬ ‫أطباق‬ ‫إزالة‬
.
‫المشروبات‬ ‫صٌنٌة‬ ‫باستخدام‬ ‫الزجاجٌة‬ ً‫األوان‬ ‫إزالة‬ ‫ٌجب‬
.
Only when all the guests have left the restaurant, remove the flowers on a tray and
put them in the refrigerator.
‫الثالجة‬ ً‫ف‬ ‫وضعها‬ ‫صٌنٌة‬ ‫على‬ ‫الزهور‬ ‫بإزالة‬ ‫لم‬ ،‫المطعم‬ ‫الضٌوف‬ ‫جمٌع‬ ‫ٌغادر‬ ‫عندما‬ ‫فمط‬
.
Then, remove the dirty napkins and tablecloths.
‫والمفارش‬ ‫المذرة‬ ‫المنادٌل‬ ‫بإزالة‬ ‫لم‬ ،‫ثم‬
.
Ensure that all the tables and chairs are returned to their original positions. Do not
forget to check chairs for crumbs.
‫األصلٌة‬ ‫موالعها‬ ‫إلى‬ ً‫والكراس‬ ‫الطاوالت‬ ‫جمٌع‬ ‫إعادة‬ ‫من‬ ‫تؤكد‬
.
‫الفتات‬ ‫من‬ ً‫الكراس‬ ‫من‬ ‫التحمك‬ َ
‫تنس‬ ‫ال‬
.
‫تابع‬
Prof : Hany & Dr:Ayda 37

38. Service Sequence
24.During the service period
‫الخدمة‬ ‫فترة‬ ‫خالل‬
During the service period, ensure that the guests are always attended to and that
their needs are met promptly.
‫بسرعة‬ ‫لبى‬ُ‫ت‬ ‫احتٌاجاتهم‬ ‫وأن‬ ‫المستمر‬ ‫باالهتمام‬ ‫ٌحظون‬ ‫الضٌوف‬ ‫أن‬ ‫من‬ ‫تؤكد‬ ،‫الخدمة‬ ‫فترة‬ ‫خالل‬.
Keep the table clean and tidy by clearing away empty plates, glasses, and used
utensils as needed.
‫الحاجة‬ ‫عند‬ ‫المستخدمة‬ ‫واألدوات‬ ،‫والكإوس‬ ،‫الفارغة‬ ‫األطباق‬ ‫إزالة‬ ‫خالل‬ ‫من‬ ‫وترتٌبها‬ ‫الطاولة‬ ‫نظافة‬ ‫على‬ ‫حافظ‬.
Be attentive to guest requests and offer additional services, such as refills or
recommendations, without being intrusive.
ً
‫متطفال‬ ‫تكون‬ ‫أن‬ ‫دون‬ ‫التوصٌات‬ ‫أو‬ ‫األكواب‬ ‫ملء‬ ‫إعادة‬ ‫مثل‬ ‫إضافٌة‬ ‫خدمات‬ ‫ولدم‬ ‫الضٌوف‬ ‫لطلبات‬ ‫ا‬ً‫ه‬‫منتب‬ ‫كن‬.
Monitor the overall atmosphere and ensure the dining experience is enjoyable for
the guests.
‫للضٌوف‬ ‫ممتعة‬ ‫الطعام‬ ‫تناول‬ ‫تجربة‬ ‫أن‬ ‫من‬ ‫وتؤكد‬ ‫العامة‬ ‫األجواء‬ ‫رالب‬.
Prof : Hany & Dr:Ayda 38

39. Service Sequence
24.During the service period
«
‫تابع‬
»
‫خالل‬
‫الخدمة‬ ‫فترة‬
Offer bread throughout the meal.
‫الوجبة‬ ‫فترة‬ ‫طوال‬ ‫الخبز‬ ‫ّم‬‫د‬‫ل‬
.
Offer water throughout the meal.
‫الوجبة‬ ‫فترة‬ ‫طوال‬ ‫الماء‬ ‫ّم‬‫د‬‫ل‬
.
When you can, help your colleagues.
‫زمالءن‬ ‫ساعد‬ ،‫تستطٌع‬ ‫عندما‬
.
If you forgot to do something or if you made a mistake, correct it.
‫صححه‬ ،‫خطؤ‬ ‫ارتكبت‬ ‫أو‬ ‫شًء‬ ‫فعل‬ ‫نسٌت‬ ‫إذا‬
.
Don’t forget the most important thing: smile and be kind.
‫شًء‬ ‫أهم‬ َ
‫تنس‬ ‫ال‬
:
‫ا‬ً‫ف‬ٌ‫لط‬ ‫وكن‬ ‫ابتسم‬
.
‫تابع‬
Prof : Hany & Dr:Ayda 39

40. FOOD SERVICE PREPARATION
‫خدمة‬ ‫تحضٌر‬
‫الطعام‬
•Prepare the dining area
‫الطعام‬ ‫منطمة‬ ‫تحضٌر‬
•Ensure tables are clean and set up according to the restaurant’s
standards.
•‫المطعم‬ ‫لمعاٌٌر‬ ‫ا‬ً‫م‬‫وف‬ ‫إعدادها‬ ‫وتم‬ ‫نظٌفة‬ ‫الطاوالت‬ ‫أن‬ ‫من‬ ‫تؤكد‬.
•Check the menu and special offers
‫الخاصة‬ ‫والعروض‬ ‫المائمة‬ ‫من‬ ‫تحمك‬
•Familiarize yourself with the day’s menu and any specials to offer
guests.
•‫للضٌوف‬ ‫لتمدٌمها‬ ‫خاصة‬ ‫عروض‬ ‫وأي‬ ‫الٌوم‬ ‫لائمة‬ ‫على‬ ‫تعرف‬.
•Inspect the kitchen and service stations
‫الخدمة‬ ‫ومحطات‬ ‫المطبخ‬ ‫فحص‬
•Ensure the kitchen is fully stocked with all necessary ingredients and
equipment.
•‫الالزمة‬ ‫والمعدات‬ ‫المكونات‬ ‫بجمٌع‬ ‫ملًء‬ ‫المطبخ‬ ‫أن‬ ‫من‬ ‫تؤكد‬.
Prof : Hany & Dr:Ayda 40

41. FOOD SERVICE PREPARATION
•Set up beverage stations
‫المشروبات‬ ‫محطات‬ ‫إعداد‬
•Prepare the coffee, tea, and any other beverages you will be offering.
•‫ستمدمها‬ ‫أخرى‬ ‫مشروبات‬ ‫وأي‬ ،‫والشاي‬ ،‫المهوة‬ ‫بتحضٌر‬ ‫لم‬.
•Check service equipment
‫الخدمة‬ ‫معدات‬ ‫فحص‬
•Ensure trays, utensils, glassware, and plates are clean and ready for use.
•‫لالستخدام‬ ‫وجاهزة‬ ‫نظٌفة‬ ‫واألطباق‬ ،‫الزجاجٌة‬ ً‫واألوان‬ ،‫واألدوات‬ ،ً‫الصوان‬ ‫أن‬ ‫من‬ ‫تؤكد‬.
•Coordinate with kitchen staff
‫المطبخ‬ ً‫موظف‬ ‫مع‬ ‫التنسٌك‬
•Make sure the kitchen team is aware of the menu and any special
requests for the day.
•‫للٌوم‬ ‫خاصة‬ ‫طلبات‬ ‫وأي‬ ‫بالمائمة‬ ‫دراٌة‬ ‫على‬ ‫المطبخ‬ ‫فرٌك‬ ‫أن‬ ‫من‬ ‫تؤكد‬.
•Prepare service uniforms and appearance
‫الخدمة‬ ‫زي‬ ‫تحضٌر‬
‫والمظهر‬
FOOD SERVICE PREPARATION
«
‫تابع‬
»
‫خدمة‬ ‫تحضٌر‬
‫الطعام‬
‫تابع‬
Prof : Hany & Dr:Ayda 41

42. •Ensure all service staff are wearing the appropriate uniforms and are well-
groomed.
•‫ٌّن‬‫ب‬‫مرت‬ ‫وٌبدون‬ ‫المناسب‬ ‫الزي‬ ‫ٌرتدون‬ ‫الخدمة‬ ً‫موظف‬ ‫جمٌع‬ ‫أن‬ ‫من‬ ‫تؤكد‬.
•Stock up on condiments and garnishes
‫والزٌنة‬ ‫التوابل‬ ‫تخزٌن‬
•Prepare condiments, sauces, and garnishes needed for the dishes.
•‫لألطباق‬ ‫الالزمة‬ ‫والزٌنة‬ ،‫والصلصات‬ ،‫التوابل‬ ‫بتحضٌر‬ ‫لم‬.
•Double-check guest reservations and table assignments
‫الطاوالت‬ ‫وتوزٌع‬ ‫الضٌوف‬ ‫حجوزات‬ ‫من‬ ‫أخرى‬ ‫مرة‬ ‫التحمك‬
•Ensure you are aware of any special requests, dietary restrictions, or VIP
guests.
•‫ممٌزٌن‬ ‫ضٌوف‬ ‫أو‬ ‫غذائٌة‬ ‫لٌود‬ ‫أو‬ ‫خاصة‬ ‫طلبات‬ ‫بؤي‬ ‫دراٌة‬ ‫على‬ ‫أنن‬ ‫من‬ ‫تؤكد‬.
•Prepare for unexpected situations
‫المتولعة‬ ‫غٌر‬ ‫للموالف‬ ‫االستعداد‬
•Be ready to accommodate any last-minute changes or special requests from
guests.
•‫األخٌرة‬ ‫اللحظات‬ ً‫ف‬ ‫الضٌوف‬ ‫من‬ ‫خاصة‬ ‫طلبات‬ ‫أو‬ ‫تغٌٌرات‬ ‫أي‬ ‫الستٌعاب‬ ‫ًا‬‫د‬‫مستع‬ ‫كن‬.
FOOD SERVICE PREPARATION
«
‫تابع‬
»
‫خدمة‬ ‫تحضٌر‬
‫الطعام‬
‫تابع‬
Prof : Hany & Dr:Ayda 42

43. Taking Reservations
‫الحجز‬ ‫أخذ‬
Greet the guest politely
‫رحب‬
‫بالضٌف‬
‫بأدب‬
•Start with a friendly greeting and offer assistance in making the reservation.
• ‫ابدأ‬
‫بتحٌة‬
‫ودٌة‬
‫ولدم‬
‫المساعدة‬
ً‫ف‬
‫إجراء‬
‫الحجز‬ .
Ask for essential details
‫اطلب‬
‫التفاصٌل‬
‫األساسٌة‬
•Collect the guest’s name, phone number, and the date and time of the
reservation.
• ‫جمع‬
‫اسم‬
‫الضٌف‬
‫ورلم‬
‫الهاتف‬
‫وتارٌخ‬
‫وولت‬
‫الحجز‬ .
Inquire about special requests
‫استفسر‬
‫عن‬
‫الطلبات‬
‫الخاصة‬
•Ask if the guest has any special preferences or dietary restrictions.
• ‫اسؤل‬
‫إذا‬
‫كان‬
‫لدى‬
‫الضٌف‬
‫أي‬
‫تفضٌالت‬
‫خاصة‬
‫أو‬
‫لٌود‬
‫غذائٌة‬ .
Confirm the number of guests
‫تأكٌد‬
‫عدد‬
‫الضٌوف‬
•Verify how many people will be attending the reservation.
• ‫تحمك‬
‫من‬
‫عدد‬
‫األشخاص‬
‫الذٌن‬
‫سٌحضرون‬
‫الحجز‬ .
Prof : Hany & Dr:Ayda 43

44. Taking Reservations
‫الحجز‬ ‫أخذ‬
Offer available seating options
‫عرض‬
‫خٌارات‬
‫المماعد‬
‫المتاحة‬
•Ask if the guest has a preferred seating area (e.g., window, non-smoking).
• ‫اسؤل‬
‫إذا‬
‫كان‬
‫لدى‬
‫الضٌف‬
‫منطمة‬
‫جلوس‬
‫مفضلة‬ (‫مثل‬: ‫بجانب‬
‫النافذة‬
،
‫أو‬
ً‫ف‬
‫منطمة‬
‫غٌر‬
‫المدخنٌن‬ ).
Provide the reservation details
‫لدم‬
‫تفاصٌل‬
‫الحجز‬
•Repeat the reservation details to ensure everything is correct.
• ‫كرر‬
‫تفاصٌل‬
‫الحجز‬
‫للتؤكد‬
‫من‬
‫أن‬
‫كل‬
‫شًء‬
‫صحٌح‬ .
Give the reservation confirmation
‫اعط‬
‫تأكٌد‬
‫الحجز‬
•Confirm the reservation with a polite reminder of the date and time.
• ‫أكد‬
‫الحجز‬
‫مع‬
‫تذكٌر‬
‫لطٌف‬
‫بالتارٌخ‬
‫والولت‬ .
Record the reservation
‫سجل‬
‫الحجز‬
•Ensure the reservation is entered into the system or written down in a
reservation book.
• ‫تؤكد‬
‫من‬
‫إدخال‬
‫الحجز‬
ً‫ف‬
‫النظام‬
‫أو‬
‫تسجٌله‬
ً‫ف‬
‫دفتر‬
‫الحجز‬ .
‫تابع‬
Prof : Hany & Dr:Ayda 44

45. Taking Reservations
‫الحجز‬ ‫أخذ‬
Send a confirmation (if applicable)
‫أرسل‬
‫ًا‬‫د‬ٌ‫تأك‬ ( ‫إذا‬
‫لزم‬
‫األمر‬ )
•Send a confirmation email or message if requested or required by the
establishment.
• ‫أرسل‬
‫ًا‬‫د‬ٌ‫تؤك‬
‫عبر‬
‫البرٌد‬
ً‫اإللكترون‬
‫أو‬
‫رسالة‬
‫إذا‬
‫لب‬ُ‫ط‬
‫أو‬
‫كان‬
‫ذلن‬
‫ا‬ً‫ب‬‫مطلو‬
‫من‬
‫المإسسة‬ .
Handle cancellations and changes
‫تعامل‬
‫مع‬
‫اإللغاءات‬
‫والتغٌٌرات‬
•Ask for any changes to be made as early as possible and ensure you adjust the
reservation accordingly.
• ‫اطلب‬
‫إجراء‬
‫أي‬
‫تغٌٌرات‬
ً‫ف‬
‫ألرب‬
‫ولت‬
‫ممكن‬
‫وتؤكد‬
‫من‬
‫تعدٌل‬
‫الحجز‬
‫ا‬ً‫م‬‫وف‬
‫لذلن‬ .
Remind guests of their reservation
‫تذكٌر‬
‫الضٌوف‬
‫بحجزهم‬
•If necessary, send a reminder message or call before the reservation date.
• ‫إذا‬
‫لزم‬
‫األمر‬
،
‫أرسل‬
‫رسالة‬
‫تذكٌر‬
‫أو‬
‫اتصل‬
‫لبل‬
‫موعد‬
‫الحجز‬ .
Ensure a smooth check-in
‫ضمان‬
‫إجراءات‬
‫تسجٌل‬
‫الدخول‬
‫بسالسة‬
•Upon arrival, greet the guest warmly and confirm the reservation once again.
• ‫عند‬
‫الوصول‬
،
‫رحب‬
‫بالضٌف‬
‫بحرارة‬
‫وأكد‬
‫الحجز‬
‫مرة‬
‫أخرى‬ .
‫تابع‬
Prof : Hany & Dr:Ayda 45

46. Taking Reservations
‫الحجز‬ ‫أخذ‬
Before You Take a Booking, Make Sure You Know the Answers to the
Following Questions:
‫التالٌة‬ ‫األسئلة‬ ‫إجابات‬ ‫معرفة‬ ‫من‬ ‫تأكد‬ ،‫الحجز‬ ‫تأخذ‬ ‫أن‬ ‫لبل‬
:
1.What kind of food do you offer?
‫تمدمه؟‬ ‫الذي‬ ‫الطعام‬ ‫نوع‬ ‫ما‬
2.Do you accept credit cards?
‫االئتمان؟‬ ‫بطالات‬ ‫تمبل‬ ‫هل‬
3.When are you open?
‫أبوابن؟‬ ‫تفتح‬ ‫متى‬
4.Are children welcome?
‫بالحضور؟‬ ‫لألطفال‬ ‫سمح‬ٌُ ‫هل‬
5.Are you air-conditioned?
‫هواء؟‬ ‫تكٌٌف‬ ‫ٌوجد‬ ‫هل‬
6.Is there a no-smoking area?
‫المدخنٌن؟‬ ‫لغٌر‬ ‫منطمة‬ ‫ٌوجد‬ ‫هل‬
7.Do you have car parking facilities?
‫السٌارات؟‬ ‫لركن‬ ‫مرافك‬ ‫توفر‬ ‫هل‬
8.Do you cater for functions?
‫الفعالٌات؟‬ ‫لتنظٌم‬ ‫خدمات‬ ‫تمدم‬ ‫هل‬
9.How do I find your establishment?
‫مؤسستن‬ ‫إلى‬ ‫الوصول‬ ً‫ٌمكنن‬ ‫كٌف‬
‫؟‬
‫تابع‬
Prof : Hany & Dr:Ayda 46

47. Taking Reservations by Phone
‫الهاتف‬ ‫عبر‬ ‫الحجوزات‬ ‫أخذ‬
1.Most reservations are taken over the telephone. A friendly and helpful
telephone manner is essential.
‫الهاتف‬ ‫عبر‬ ‫الحجوزات‬ ‫معظم‬ ‫تتم‬
.
‫ومساعدة‬ ‫ودٌة‬ ‫هاتف‬ ‫طرٌمة‬ ‫لدٌن‬ ‫تكون‬ ‫أن‬ ‫الضروري‬ ‫من‬
.
2.Always answer the telephone promptly when it rings.
‫ٌرن‬ ‫عندما‬ ‫بسرعة‬ ‫الهاتف‬ ‫على‬ ‫أجب‬
.
3.Have a pen and paper or the reservations book to hand.
‫ٌدن‬ ‫متناول‬ ً‫ف‬ ‫الحجوزات‬ ‫دفتر‬ ‫أو‬ ‫وورلة‬ ‫ا‬ً‫م‬‫لل‬ ‫لدٌن‬ ‫أن‬ ‫من‬ ‫تأكد‬
.
4.State clearly the name of the establishment.
‫بوضوح‬ ‫المنشأة‬ ‫اسم‬ ‫اذكر‬
.
5.Offer the caller your assistance: “Good morning, may I help you?”
‫مساعدتن‬ ‫المتصل‬ ‫على‬ ‫اعرض‬
" :
‫مساعدتن؟‬ ً‫ٌمكنن‬ ‫هل‬ ،‫الخٌر‬ ‫صباح‬
"
6.Answer any questions clearly and politely. If you do not know the answer,
find someone who does or offer to call back.
‫وبأدب‬ ‫بوضوح‬ ‫أسئلة‬ ‫أي‬ ‫على‬ ‫أجب‬
.
‫مرة‬ ‫االتصال‬ ‫اعرض‬ ‫أو‬ ‫ٌعرفها‬ ‫شخص‬ ‫عن‬ ‫ابحث‬ ،‫اإلجابة‬ ‫تعرف‬ ‫ال‬ ‫كنت‬ ‫إذا‬
‫أخرى‬
.
7.Before beginning to take the booking, make sure you have the reservation
books in view.
‫أمامن‬ ‫الحجوزات‬ ‫دفاتر‬ ‫لدٌن‬ ‫أن‬ ‫من‬ ‫تأكد‬ ،‫الحجز‬ ‫أخذ‬ ً‫ف‬ ‫تبدأ‬ ‫أن‬ ‫لبل‬
.
Taking Reservations
‫الحجز‬ ‫أخذ‬
‫تابع‬
Prof : Hany & Dr:Ayda 47

48. Taking a Reservation: Key Information to Clarify
‫الحجز‬ ‫أخذ‬
:
‫توضٌحها‬ ‫ٌجب‬ ً‫الت‬ ‫األساسٌة‬ ‫المعلومات‬
The first things to be clarified are when the table is required and how many people
are in the party.
‫المجموعة‬ ً‫ف‬ ‫األشخاص‬ ‫وعدد‬ ‫للطاولة‬ ‫الحاجة‬ ‫موعد‬ ً‫ه‬ ‫توضٌحها‬ ‫ٌجب‬ ً‫الت‬ ‫األشٌاء‬ ‫أول‬
.
Only when you have established that a suitable table is available, then ask for the
following details:
‫التالٌة‬ ‫التفاصٌل‬ ‫طلب‬ ‫ٌمكنن‬ ،‫مناسبة‬ ‫طاولة‬ ‫توفر‬ ‫من‬ ‫تتأكد‬ ‫عندما‬ ‫فمط‬
:
The host’s name (have it spelt out if you are not sure).
‫المضٌف‬ ‫اسم‬
)
‫متأكد‬ ‫غٌر‬ ‫كنت‬ ‫إذا‬ ‫تهجئته‬ ‫اطلب‬
.(
The time of arrival.
‫الوصول‬ ‫ولت‬
.
A contact telephone number (mobile).
‫للتواصل‬ ‫الهاتف‬ ‫رلم‬
)
‫المحمول‬
.(
Any special requirements.
‫خاصة‬ ‫متطلبات‬ ‫أي‬
.
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.
‫وأخبرهم‬ ،‫الهاتف‬ ‫رلم‬ ،‫المجموعة‬ ً‫ف‬ ‫األشخاص‬ ‫عدد‬ ،‫الوصول‬ ‫ولت‬ ،‫والتارٌخ‬ ‫الٌوم‬ ،‫االسم‬ ‫تكرار‬ ‫خالل‬ ‫من‬ ‫التفاصٌل‬ ‫جمٌع‬ ‫أكد‬
‫الحجز‬ ‫بسٌاسة‬
.
Complete the conversation by thanking the guest.
‫الضٌف‬ ‫بشكر‬ ‫المحادثة‬ ‫أنه‬
.
Taking Reservations
‫الحجز‬ ‫أخذ‬
‫تابع‬
Prof : Hany & Dr:Ayda 48

49. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
Mise-en-place, a French term meaning “everything in its place,” refers to the
preparation and organization of all tools, equipment, and ingredients before
starting service or cooking. It ensures that service runs smoothly, efficiently, and
with minimal delays.
‫الـ‬ ‫أو‬ ‫المولع‬ ‫إعداد‬ Mise-en-place ً‫ٌعن‬ ً‫فرنس‬ ‫مصطلح‬ ‫هو‬
"
‫مكانه‬ ً‫ف‬ ‫شًء‬ ‫كل‬
"
‫وتنظٌم‬ ‫تحضٌر‬ ‫إلى‬ ‫وٌشٌر‬ ،
ً‫الطه‬ ‫أو‬ ‫الخدمة‬ ‫بدء‬ ‫لبل‬ ‫والمكونات‬ ‫والمعدات‬ ‫األدوات‬ ‫جمٌع‬
.
‫ألل‬ ‫وبتؤخٌر‬ ‫وكفاءة‬ ‫بسالسة‬ ‫الخدمة‬ ‫تتم‬ ‫أن‬ ‫ٌضمن‬ .
Key Steps for Mise-en-Place at a Service Station:
‫الخدمة‬ ‫محطة‬ ً‫ف‬ ‫لإلعداد‬ ‫األساسٌة‬ ‫الخطوات‬:
1.Set Up the Service Area:
•Ensure the area is clean and organized.
•Place clean plates, glasses, cutlery, and napkins ready for service.
•Ensure table numbers or seat cards are in place if needed.
‫الخدمة‬ ‫منطمة‬ ‫إعداد‬:
•‫ومنظمة‬ ‫نظٌفة‬ ‫المنطمة‬ ‫أن‬ ‫من‬ ‫تؤكد‬.
•‫للخدمة‬ ‫جاهزة‬ ‫والمنادٌل‬ ،ً‫واألوان‬ ،‫والكإوس‬ ،‫النظٌفة‬ ‫الصحون‬ ‫ضع‬.
•‫األمر‬ ‫لزم‬ ‫إذا‬ ‫المماعد‬ ‫بطالات‬ ‫أو‬ ‫الطاوالت‬ ‫أرلام‬ ‫وضع‬ ‫من‬ ‫تؤكد‬.
Prof : Hany & Dr:Ayda 49

50. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
2.Stock the Service Station:
•Have enough napkins, condiments (salt, pepper), and bread baskets stocked.
•Check that beverage dispensers are filled, and ice is available if necessary.
‫الخدمة‬ ‫محطة‬ ‫تخزٌن‬:
• ‫التوابل‬ ،‫المنادٌل‬ ‫من‬ ً‫ٌكف‬ ‫ما‬ ‫وجود‬ ‫من‬ ‫تؤكد‬
(
‫والفلفل‬ ‫الملح‬ ‫مثل‬
)
‫الخبز‬ ‫وسالل‬ ، .
•‫األمر‬ ‫لزم‬ ‫إذا‬ ‫متاح‬ ‫الثلج‬ ‫وأن‬ ‫ممتلئة‬ ‫المشروبات‬ ‫موزعات‬ ‫أن‬ ‫من‬ ‫تحمك‬.
3.Prepare for Special Requests:
•Set aside extra items such as vegetarian or allergy-friendly options.
•If there are any special orders, ensure everything is prepared in advance.
‫الخاصة‬ ‫للطلبات‬ ‫التحضٌر‬:
•‫للحساسٌة‬ ‫المالئمة‬ ‫الخٌارات‬ ‫أو‬ ‫النباتٌة‬ ‫الخٌارات‬ ‫مثل‬ ‫اإلضافٌة‬ ‫العناصر‬ ‫بعض‬ ‫خصص‬.
•‫ا‬ً‫م‬‫مسب‬ ‫شًء‬ ‫كل‬ ‫تحضٌر‬ ‫من‬ ‫تؤكد‬ ،‫خاصة‬ ‫طلبات‬ ‫أي‬ ‫هنان‬ ‫كانت‬ ‫إذا‬.
‫تابع‬
Prof : Hany & Dr:Ayda 50

51. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
4.Organize Beverage Station:
•Stock wine, water, and beverage glasses.
•Arrange beverages such as coffee, tea, or soft drinks near the service area.
‫المشروبات‬ ‫محطة‬ ‫تنظٌم‬:
•‫والمشروبات‬ ‫والماء‬ ‫بالنبٌذ‬ ‫الخاصة‬ ‫الكإوس‬ ‫توفر‬ ‫من‬ ‫تؤكد‬.
•‫الخدمة‬ ‫منطمة‬ ‫من‬ ‫بالمرب‬ ‫الغازٌة‬ ‫المشروبات‬ ‫أو‬ ‫والشاي‬ ‫المهوة‬ ‫مثل‬ ‫المشروبات‬ ‫رتب‬
‫تابع‬
Prof : Hany & Dr:Ayda 51

52. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
5.Prepare Tools and Equipment:
•Ensure serving utensils like tongs, ladles, and scoops are available and
sanitized.
•Have trays or service carts ready for transporting food and beverages.
‫والمعدات‬ ‫األدوات‬ ‫تحضٌر‬:
•‫ومعممة‬ ‫متاحة‬ ‫والمالعك‬ ‫والمغارف‬ ‫الماللط‬ ‫مثل‬ ‫التمدٌم‬ ‫أدوات‬ ‫أن‬ ‫من‬ ‫تؤكد‬.
•‫والمشروبات‬ ‫الطعام‬ ‫لنمل‬ ‫الخدمة‬ ‫عربات‬ ‫أو‬ ً‫الصوان‬ ‫جهز‬.
Why Mise-en-Place is Important:
‫اإلعداد‬ ‫أهمٌة‬ (Mise-en-Place):
•Efficiency: It helps minimize confusion and delays during service.
•Professionalism: It ensures that everything is in its proper place, creating a
smoother and more professional atmosphere.
•Consistency: Helps maintain consistency in the presentation and quality of
service.
‫الكفاءة‬: ‫الخدمة‬ ‫أثناء‬ ‫والتؤخٌر‬ ‫االرتبان‬ ‫تملٌل‬ ً‫ف‬ ‫ٌساعد‬.
‫االحترافٌة‬: ‫واحترافٌة‬ ‫سالسة‬ ‫أكثر‬ ‫ا‬ ً‫جو‬ ‫ٌخلك‬ ‫مما‬ ،‫المناسب‬ ‫مكانه‬ ً‫ف‬ ‫شًء‬ ‫كل‬ ‫أن‬ ‫ٌضمن‬.
‫التناسك‬: ‫وجودتها‬ ‫الخدمة‬ ‫تمدٌم‬ ً‫ف‬ ‫التناسك‬ ‫على‬ ‫الحفاظ‬ ً‫ف‬ ‫ٌساعد‬.
‫تابع‬
Prof : Hany & Dr:Ayda 52

53. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
1.Service utensils (tablespoons and forks)
1. ‫الخدمة‬ ‫أدوات‬
(
‫وشون‬ ‫كبٌرة‬ ‫مالعك‬
)
2.Crumbing down equipment
1. ‫الفتات‬ ‫تنظٌف‬ ‫معدات‬
3.Service plates
1. ‫الخدمة‬ ‫أطباق‬
4.Tea/coffee service equipment (milk jugs, sugar bowls…)
1. ‫الشاي‬ ‫خدمة‬ ‫معدات‬
/
‫المهوة‬
(
‫السكر‬ ‫أوعٌة‬ ،‫الحلٌب‬ ‫أبارٌك‬
)...
5.Bread service equipment
1. ‫الخبز‬ ‫خدمة‬ ‫معدات‬
6.Napkins
1. ‫منادٌل‬
7.Service tray
1. ‫الخدمة‬ ‫صٌنٌة‬
8.Toothpicks
1. ‫األسنان‬ ‫خٌوط‬
‫تابع‬
Prof : Hany & Dr:Ayda 53

54. FOOD SERVICE PREPARATION
Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
1.Wine list
‫النبٌذ‬ ‫لائمة‬
2.Spare Guest Check and pen
‫وللم‬ ‫للنزالء‬ ً‫إضاف‬ ‫حسابات‬ ‫دفتر‬
3.Condiments (sauces, pepper-mill, salt)
‫التوابل‬
(
‫الملح‬ ،‫الفلفل‬ ‫مطحنة‬ ،‫الصلصات‬
)
4.Clean table linen
‫نظٌفة‬ ‫طاوالت‬ ‫مفارش‬
5.Candles
‫شموع‬
6.Additional items
‫عناصر‬
‫إضافٌة‬
‫تابع‬
Prof : Hany & Dr:Ayda 54

55. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
A well-equipped waiter’s station is essential for smooth and efficient
service.
‫وفعالة‬ ‫سلسة‬ ‫خدمة‬ ‫لتمدٌم‬ ‫ضرورٌة‬ ‫ًا‬‫د‬ٌ‫ج‬ ‫المجهزة‬ ‫النادل‬ ‫محطة‬
.
It ensures that the waiter has all the tools required to serve guests
promptly and professionally.
‫واحترافٌة‬ ‫بسرعة‬ ‫الضٌوف‬ ‫لخدمة‬ ‫الالزمة‬ ‫األدوات‬ ‫جمٌع‬ ‫النادل‬ ‫لدى‬ ‫ٌكون‬ ‫أن‬ ‫تضمن‬ ً‫فه‬
.
Here's a detailed breakdown of the items that should be included in a
waiter’s station:
‫النادل‬ ‫محطة‬ ً‫ف‬ ‫تتوفر‬ ‫أن‬ ‫ٌجب‬ ً‫الت‬ ‫للعناصر‬ ‫دلٌك‬ ‫تفصٌل‬ ً‫ٌل‬ ‫فٌما‬
:
Essential Items for a Waiter’s Station:
‫النادل‬ ‫محطة‬ ً‫ف‬ ‫األساسٌة‬ ‫العناصر‬
:
‫تابع‬
Prof : Hany & Dr:Ayda 55

56. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
‫العناصر‬
‫النادل‬ ‫محطة‬ ً‫ف‬ ‫األساسٌة‬
:
Cutlery:
‫المائدة‬ ‫أدوات‬
:
•Knives (including soup knives and main course knives)
‫السكاكٌن‬
(
‫الرئٌسٌة‬ ‫األطباق‬ ‫وسكاكٌن‬ ‫الحساء‬ ‫سكاكٌن‬ ‫ذلن‬ ً‫ف‬ ‫بما‬
)
•Soup spoons
‫الحساء‬ ‫مالعك‬
•Main knives and forks
‫الرئٌسٌة‬ ‫والشون‬ ‫السكاكٌن‬
•Dessert spoons and forks
‫الحلوى‬ ‫وشون‬ ‫مالعك‬
•Steak knives (if necessary)
‫اللحم‬ ‫شرائح‬ ‫سكاكٌن‬
(
‫الحاجة‬ ‫عند‬
)
•Specialized cutlery (e.g., fish forks or knives, etc., depending on the
menu)
‫متخصصة‬ ‫مائدة‬ ‫أدوات‬
(
‫الطعام‬ ‫لائمة‬ ‫حسب‬ ‫إلخ‬ ،‫السمن‬ ‫سكاكٌن‬ ‫أو‬ ‫شون‬ ‫مثل‬
)
‫تابع‬
Prof : Hany & Dr:Ayda 56

57. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
Crumbing Down Equipment:
‫الطعام‬ ‫فتات‬ ‫تنظٌف‬ ‫معدات‬
:
•Crumbing brushes or cloths to clear crumbs from the table after the
main course.
ً‫الرئٌس‬ ‫الطبك‬ ‫بعد‬ ‫الطاولة‬ ‫من‬ ‫الطعام‬ ‫فتات‬ ‫إلزالة‬ ‫لماش‬ ‫لطع‬ ‫أو‬ ً‫فراش‬
.
•Crumbing trays for collecting crumbs and debris.
‫الطعام‬ ‫وبماٌا‬ ‫الفتات‬ ‫لجمع‬ ً‫صوان‬
.
Service Plates:
‫الخدمة‬ ‫أطباق‬
:
•Service plates for placing food when serving or transferring to
guests. These plates are often used for plating before presentation to
the guest.
‫للضٌوف‬ ‫نمله‬ ‫أو‬ ‫التمدٌم‬ ‫أثناء‬ ‫الطعام‬ ‫لوضع‬ ‫الخدمة‬ ‫أطباق‬
.
‫وتزٌٌن‬ ‫لتجهٌز‬ ‫األطباق‬ ‫هذه‬ ‫ستخدم‬ُ‫ت‬ ‫ما‬ ‫ا‬ً‫ب‬‫غال‬
‫للضٌف‬ ‫تمدٌمه‬ ‫لبل‬ ‫الطعام‬
.
‫تابع‬
Prof : Hany & Dr:Ayda 57

58. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
Tea/Coffee Service Equipment:
‫الشاي‬ ‫تمدٌم‬ ‫معدات‬
/
‫المهوة‬
:
•Milk jugs for serving milk with coffee or tea.
‫الشاي‬ ‫أو‬ ‫المهوة‬ ‫مع‬ ‫الحلٌب‬ ‫لتمدٌم‬ ‫الحلٌب‬ ‫أبارٌك‬
.
•Sugar bowls with sugar for guests to add to their beverages.
‫مشروباتهم‬ ‫إلى‬ ‫الضٌوف‬ ‫لٌضٌفه‬ ‫سكر‬ ‫على‬ ‫تحتوي‬ ‫السكر‬ ‫أوعٌة‬
.
•Creamers for serving cream with coffee or tea.
‫الشاي‬ ‫أو‬ ‫المهوة‬ ‫مع‬ ‫الكرٌمة‬ ‫لتمدٌم‬ ‫الكرٌمة‬ ‫أبارٌك‬
.
•Tea pots and coffee pots depending on the establishment’s
offerings.
‫المكان‬ ‫ٌمدمه‬ ‫ما‬ ‫حسب‬ ‫المهوة‬ ‫وأبارٌك‬ ‫الشاي‬ ‫أبارٌك‬
.
‫تابع‬
Prof : Hany & Dr:Ayda 58

59. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
Napkins:
‫الورلٌة‬ ‫المناشف‬
)
‫المنادٌل‬
:(
•Folded napkins for placing on the table or handing to guests.
‫للضٌوف‬ ‫تمدٌمها‬ ‫أو‬ ‫الطاولة‬ ‫على‬ ‫لوضعها‬ ‫مطوٌة‬ ‫منادٌل‬
.
•Extra napkins for service, in case of spills or guest requests.
‫الضٌوف‬ ‫من‬ ‫بطلب‬ ‫أو‬ ‫انسكابات‬ ‫حدوث‬ ‫حال‬ ً‫ف‬ ،‫للخدمة‬ ‫إضافٌة‬ ‫منادٌل‬
.
Service Tray:
‫الخدمة‬ ‫صٌنٌة‬
:
•Service trays for carrying multiple items at once (such as drinks,
bread, or condiments).
‫واحد‬ ‫ولت‬ ً‫ف‬ ‫عناصر‬ ‫عدة‬ ‫لحمل‬ ‫خدمة‬ ً‫صوان‬
(
‫التوابل‬ ‫أو‬ ،‫الخبز‬ ،‫المشروبات‬ ‫مثل‬
.)
•Trays help in maintaining a clean and organized presentation.
‫ومنظم‬ ‫نظٌف‬ ‫عرض‬ ‫على‬ ‫الحفاظ‬ ً‫ف‬ ً‫الصوان‬ ‫تساعد‬
.
Toothpicks:
‫األسنان‬ ‫أعواد‬
:
•Toothpicks for after-meal service or as a polite gesture for guests
needing them.
‫إلٌها‬ ‫ٌحتاجون‬ ‫الذٌن‬ ‫للضٌوف‬ ‫لبمة‬ ‫كلفتة‬ ‫أو‬ ‫الوجبة‬ ‫بعد‬ ‫لتمدٌمها‬ ‫أسنان‬ ‫أعواد‬
.
‫تابع‬
Prof : Hany & Dr:Ayda 59

60. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
Key Tips for Maintaining the Waiter's Station:
‫النادل‬ ‫محطة‬ ‫على‬ ‫للحفاظ‬ ‫أساسٌة‬ ‫نصائح‬
:
Organization: Make sure that everything is neatly organized and easy
to access.
‫التنظٌم‬
:
‫إلٌه‬ ‫الوصول‬ ‫وسهل‬ ‫ومنظم‬ ‫مرتب‬ ‫شًء‬ ‫كل‬ ‫أن‬ ‫من‬ ‫تؤكد‬
.
Items should be readily available without having to search or disrupt
the flow of service.
‫الخدمة‬ ‫سٌر‬ ‫تعطٌل‬ ‫أو‬ ‫للبحث‬ ‫الحاجة‬ ‫دون‬ ‫بسهولة‬ ‫متاحة‬ ‫األدوات‬ ‫تكون‬ ‫أن‬ ‫ٌجب‬
.
Cleanliness: Always keep the station clean and ensure that tools and
equipment are sanitized.
‫النظافة‬
:
‫والمعدات‬ ‫األدوات‬ ‫تعمٌم‬ ‫من‬ ‫وتؤكد‬ ،‫المحطة‬ ‫نظافة‬ ‫على‬ ‫ا‬ً‫م‬‫دائ‬ ‫حافظ‬
.
Regularly check the station to ensure that items are fully stocked and
clean.
‫ونظٌفة‬ ‫متوفرة‬ ‫العناصر‬ ‫جمٌع‬ ‫أن‬ ‫من‬ ‫للتؤكد‬ ‫المحطة‬ ‫من‬ ‫بانتظام‬ ‫تحمك‬
.
‫تابع‬
Prof : Hany & Dr:Ayda 60

61. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
Preparedness: Always be ready for service.
‫االستعداد‬
:
‫الخدمة‬ ‫لتمدٌم‬ ‫ا‬ً‫م‬‫دائ‬ ‫ًا‬‫د‬‫مستع‬ ‫كن‬
.
Having these tools at hand minimizes interruptions and provides
efficient and prompt service to guests.
‫للضٌوف‬ ‫وسرٌعة‬ ‫الة‬ّ‫ع‬‫ف‬ ‫خدمة‬ ‫وٌضمن‬ ‫االنمطاعات‬ ‫من‬ ‫ٌملل‬ ‫الٌد‬ ‫متناول‬ ً‫ف‬ ‫األدوات‬ ‫هذه‬ ‫وجود‬
.
By ensuring that all these items are at the ready and maintained, a
waiter can deliver a seamless and high-quality dining experience for
guests.
‫وعالٌة‬ ‫سلسة‬ ‫طعام‬ ‫تجربة‬ ‫تمدٌم‬ ‫للنادل‬ ‫ٌمكن‬ ،‫العناصر‬ ‫هذه‬ ‫جمٌع‬ ‫وصٌانة‬ ‫جاهزٌة‬ ‫من‬ ‫التؤكد‬ ‫خالل‬ ‫من‬
‫للضٌوف‬ ‫الجودة‬
.
‫تابع‬
Prof : Hany & Dr:Ayda 61

62. Station Mise-en-Place:
‫الخذمة‬ ‫في‬ ‫اإلعذاد‬ ‫موقع‬
FOOD SERVICE PREPARATION
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
ChatGPT said:
‫جملة‬ ‫جملة‬ ‫الترجمة‬ ‫إلٌن‬ ،‫بالطبع‬
:
1.A waiter’s station should carry the following:
1. ً‫ٌل‬ ‫ما‬ ‫على‬ ‫النادل‬ ‫محطة‬ ‫تحتوي‬ ‫أن‬ ‫ٌجب‬
:
2.All the necessary cutlery, for example knives soup spoon, main knives and
forks, dessert spoons and forks, etc…
1. ‫وشون‬ ‫مالعك‬ ،‫الرئٌسٌة‬ ‫والشون‬ ‫السكاكٌن‬ ،‫الشوربة‬ ‫ملعمة‬ ،‫السكاكٌن‬ ‫مثل‬ ،‫الالزمة‬ ‫الفضٌة‬ ‫األدوات‬ ‫جمٌع‬
‫ذلن‬ ‫إلى‬ ‫وما‬ ،‫الحلوى‬
...
‫تابع‬
Prof : Hany & Dr:Ayda 62

63. 📝 Steps to Lay a Cover
‫المائدة‬ ‫غطاء‬ ‫ترتٌب‬ ‫خطوات‬
:
FOOD SERVICE PREPARATION
1.Start with a clean and ironed tablecloth.
‫ومكوي‬ ‫نظٌف‬ ‫طاولة‬ ‫بمفرش‬ ‫ابدأ‬
.
2.Place the service plate (charger) in the center of the setting.
‫الخدمة‬ ‫طبك‬ ‫ضع‬
(
ً‫األساس‬
)
‫للضٌف‬ ‫المخصص‬ ‫المكان‬ ‫وسط‬ ً‫ف‬
.
3.Place the main course knife on the right side of the plate,
blade facing the plate.
‫الطبك‬ ‫نحو‬ ‫موجه‬ ‫والحد‬ ،‫الطبك‬ ‫ٌمٌن‬ ‫على‬ ً‫الرئٌس‬ ‫الطبك‬ ‫سكٌن‬ ‫ضع‬
.
4.Place the soup spoon to the right of the knife.
‫السكٌن‬ ‫ٌمٌن‬ ‫إلى‬ ‫الحساء‬ ‫ملعمة‬ ‫ضع‬
.
5.Place the fork for the main course on the left side of the plate.
‫الطبك‬ ‫ٌسار‬ ‫على‬ ً‫الرئٌس‬ ‫الطبك‬ ‫شوكة‬ ‫ضع‬
.
6.If a starter (salad/appetizer) is served, place the knife and fork
for it outside the main cutlery.
ً‫الرئٌس‬ ‫الطبك‬ ‫أدوات‬ ‫خارج‬ ‫أدواته‬ ‫ضع‬ ،‫ممبالت‬ ‫طبك‬ ‫هنان‬ ‫كان‬ ‫إذا‬
(
‫األطراف‬ ‫من‬
.)
Prof : Hany & Dr:Ayda 63

64. 📝 Steps to Lay a Cover
‫المائدة‬ ‫غطاء‬ ‫ترتٌب‬ ‫خطوات‬
:
FOOD SERVICE PREPARATION
• Place the dessert spoon and fork above the plate,
horizontally.
ً‫أفم‬ ‫بشكل‬ ‫الطبك‬ ‫فوق‬ ‫الحلوى‬ ‫وشوكة‬ ‫ملعمة‬ ‫ضع‬
.
• Napkin is placed either in the center of the plate or to the left
of the forks.
‫الشون‬ ‫ٌسار‬ ‫على‬ ‫أو‬ ‫الطبك‬ ‫منتصف‬ ً‫ف‬ ‫إما‬ ‫المندٌل‬ ‫توضع‬
.
• Water glass goes above the knives. Wine glasses, if used, go
to the right of the water glass.
‫الماء‬ ‫كؤس‬ ‫ٌمٌن‬ ‫إلى‬ ‫توضع‬ ،‫نبٌذ‬ ‫كإوس‬ ‫هنان‬ ‫كانت‬ ‫وإذا‬ ،‫السكاكٌن‬ ‫فوق‬ ‫ٌوضع‬ ‫الماء‬ ‫كؤس‬
.
• Butter plate and knife, if needed, go above the forks.
‫وسكٌنها‬ ‫الزبدة‬ ‫طبك‬
(
‫موجودة‬ ‫كانت‬ ‫إذا‬
)
‫الشون‬ ‫فوق‬ ‫توضع‬
.
‫تابع‬
Prof : Hany & Dr:Ayda 64

65. How to lay a cover
FOOD SERVICE PREPARATION
There are two principal types of covers:
‫هنان‬
‫نوعان‬
‫رئٌسٌان‬
‫من‬
‫ترتٌبات‬
‫غطاء‬
‫المائدة‬ :
a) à la carte and b) set menu (table d’hôte) cover.
‫)أ‬ ‫غطاء‬
‫لائمة‬
‫الطعام‬
‫حسب‬
‫الطلب‬ (à la carte)،
‫)ب‬ ‫غطاء‬
‫المائمة‬
‫الثابتة‬ )table d’hôte(.
Whatever the type of cover to be laid, the following rules apply:
‫مهما‬
‫كان‬
‫نوع‬
‫الغطاء‬
‫المراد‬
‫ترتٌبه‬
،
‫تنطبك‬
‫المواعد‬
‫التالٌة‬ :
All cutlery and glassware should be cleaned and polished
before they are placed on the table.
‫ٌجب‬
‫تنظٌف‬
‫وتلمٌع‬
‫جمٌع‬
‫أدوات‬
‫المائدة‬
ً‫واألوان‬
‫الزجاجٌة‬
‫لبل‬
‫وضعها‬
‫على‬
‫الطاولة‬ .
The main knife and fork should be positioned 1cm from the
edge of the table.
‫ٌجب‬
‫وضع‬
‫السكٌن‬
‫والشوكة‬
‫الرئٌسٌٌن‬
‫على‬
‫بعد‬ 1 ‫سم‬
‫من‬
‫حافة‬
‫الطاولة‬ .
Side plate are always positioned to the guest’s left.
‫ٌتم‬
‫وضع‬
‫طبك‬
‫الخبز‬
‫ا‬ً‫م‬‫دائ‬
‫على‬
‫ٌسار‬
‫الضٌف‬ .
‫تابع‬
Prof : Hany & Dr:Ayda 65

66. How to lay a cover
FOOD SERVICE PREPARATION
The blades of all knives on the cover should face left.
‫ٌجب‬
‫أن‬
‫تكون‬
‫شفرات‬
‫جمٌع‬
‫السكاكٌن‬
‫موجهة‬
‫نحو‬
‫الٌسار‬ .
Side knives are placed on the side plate to its right hand side.
‫توضع‬
‫السكاكٌن‬
‫الجانبٌة‬
‫على‬
‫ٌمٌن‬
‫طبك‬
‫الخبز‬ .
The water glass is positioned 2cm from the top of the main
knife.
‫ٌوضع‬
‫كؤس‬
‫الماء‬
‫على‬
‫عد‬ُ‫ب‬ 2 ‫سم‬
‫من‬
‫الجزء‬
‫العلوي‬
‫للسكٌن‬
ً‫الرئٌس‬ .
Additional red wine and white wine glasses are positioned at a
45° angle to the right, or in triangle.
‫توضع‬
‫كإوس‬
‫النبٌذ‬
‫األحمر‬
‫واألبٌض‬
‫اإلضافٌة‬
‫بزاوٌة‬ 45 ‫درجة‬
‫إلى‬
‫الٌمٌن‬
،
‫أو‬
‫على‬
‫شكل‬
‫مثلث‬ .
A folded napkin is placed in the centre of the cover.
‫وضع‬ُ‫ت‬
‫مندٌل‬
‫مطوٌة‬
ً‫ف‬
‫وسط‬
‫غطاء‬
‫المائدة‬ .
‫تابع‬
Prof : Hany & Dr:Ayda 66

67. Any Questions 67
Prof : Hany & Dr:Ayda