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Sequence of service
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- 2. Greeting the guest •Wish with eye contact and smile • Escort the guest to the table Deepan Roy
- 3. Seating the guest •Stand behind the chair as guest approaches • Pull the chair for the guest • Slowly scoot the chair as guest sits down • “Good morning / afternoon / evening, my name is Ravi and I will be waiting at your table today” Deepan Roy
- 4. Offer menu cards •Present all menu cards – Beverage, appetizer and food menu and inform current promotions • “These are our menu cards. We also have happy hours between 4:30 to 6:30 and 10:30 to 12:20 in the evening.” • Remove extra covers Deepan Roy
- 5. Preference of water •Ask for water and turn the glasses up • “Sir / Ma’am, would you prefer bottled water or sparkling water?” • If yes – “Would you prefer it chilled or room temperature” • Present the bottle with the label facing the guest • Pour in all glasses as per sequence Deepan Roy
- 6. Order taking • Startoff by suggesting beverages • “Sir/Ma’am, would you like to start with some drinks?” • Suggest appetizers, salads or soups and main course • Repeat the order at the end • “Sir/Ma’am you have ordered for – beverages, first course/second course. Thank you.” Deepan Roy
- 7. Beverage service • Serveall beverages from a salver • Coasters with every drink • Hold glasses at the bottom • Announce drinks before placing • Straight drinks to go with appropriate mixer and ice bucket • Beer and wine bottles to be presented before opening. Wine to be given to taste to the host before pouring to guests Deepan Roy
- 8. First course • CheckKOT before pick up • Check for special requests • Place correct cutleries • Serve pre plated food from right • Use first plate method to carry 2 or more dishes • Announce before serving • Serve with correct condiments Deepan Roy
- 9. Second course • Clearand set up table for next course • Place proper cutleries • Announce dishes • Follow sequence kids first, senior citizens, ladies, gentlemen and then host • Serve with proper condiments Deepan Roy
- 10. Feedback • Check forfeedback • Inform manager for negative feedback immediately • Remember complaints are opportunities to rectify Deepan Roy
- 11. Desserts • Check KOTbefore pick up • Dessert spoons to be placed • Serve pre plated desserts from right Deepan Roy
- 12. Tea / coffee •Serve from salver • Serve coffees with a cookie • Sugar caddy to accompany tea coffee orders • Sugar caddy to have white, demerara or brown and sugar-free sachets • Tea or coffee spoon to be given with all orders Deepan Roy
- 13. Billing • Present billonly when asked • Pre buss table before bill is presented • Present bill with feedback form and pen in bill box • Bill to be cleared within 3 minutes • Return exact change if paid by cash Deepan Roy
- 14. Bidding farewell • Assistguests as they prepare to leave • Thank the guest for visiting • Invite and inform and about upcoming events and promotions Deepan Roy
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