I have posted this for our Hotel Mangement colleagues. Sivakumar .JJ college of Arts and Science Silattur ,Contact Me for F&B Presentation to my Email-swasamae@yahoo.com

1. Sequence of Service
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2. Service Sequence
 Welcoming Guests  Quality Checking
 Guiding and seating the  Food Presentation
Guest/s.  Check Satisfaction
 Check comfort and seating  Offer Dessert and Drinks
arrangement  Clearing and Crumbing
 Serving Water
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3. Attributes of a Server
 Hardworking  Good listener
 Flexible  Anticipation
 Honest  Common sense
 Resourceful  Hygiene & Grooming
Standards
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4. Welcoming Guest
 Greet Guest/s with a SMILE ( in a friendly and
natural way)
 Smile & Greet the Time of the Day (Good
MorningAfternoonEvening
 Escort the Guest to the Table with an Open Palm
 Always Lead the Guest and the distance should be 3
Meters
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5. Escorting the Guest
 Always lead the guest.
 Use Open Palm, direct which way to go.
 Assist while seating by pulling out and pushing back
the chair gently (Ladies First).
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6. Check Comfort
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7. Unfolding Napkins
 From the Right
 Pick up the Napkin after Seating the Guest and seek Permission
(May I or Allow Me) before Laying the Napkin on the Guests
Lap.
 The napkin has to be folded in a triangle; ensure minimum
handling.
 Check the body language of the ladies if they uncomfortable
refrain from laying the napkin and in such a case the Guest will
usually take the Napkin.
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8. Water Service
 Proceed to pour the water; from right hand side of the
guest. (right leg of the server should be a little forward
toward the table & left hand should be rested at the Back.
 While pouring make sure to fill three quarter of the glass
only, do not spill the glass.
 Always Ensure that the Rim of the Bottle Never touches the
Glass Rim and be firm while serving.
 Cap the bottle and put it on the right side of the guest just
next to the right side of the water glass.
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9. Know your Product
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10. Quality Check
 Check plates used
 Check the cutlery set- up the table, make sure
napkin stain free, no tone & properly pressed &
fold.
 Double check the glasses, no finger mark all in
line or damage free
 Check condiments needed
 Prepare all serving gears
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11. The sequence
 Service of water & other beverages
 As discussed in previous slide
 Service of bread
 Bread Basket is placed on the Table before the Guest is Seated.
 After the Guest have helped themselves, One should offer Breads to
the Guests (As it keeps the Guest Busy while waiting for the Food),
Bread is to be served from the left hand side of the guest to the
B&B plate with the bread tong (ask the guest which kind of bread
& explain the verities)
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12. The sequence
 Service of first course
 Each Server should carry One Plate in Each Hand. The Food should
be served from the Right Hand Side of the Guest.
 Service should be done together and so should be the Clearance.
 After all the guests have finished the First Course, remove the first
course plate with used cutlery, from the right side of the guest.
 Service of main course
 Check the cutlery for the main dish at the cover while removing the
First Course.
 Same Pick Sequence to be followed as First Course.
 Same Removing Sequence to be followed as First Course.
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13. The sequence
 After Removing the Main Course , Put the Dessert Indicators at their
Positions, Make sure to remove the bread & butter.
 Remove all excess cutlery, except dessert cutlery, salt & pepper by
using Trays.
 Refill water.
 Only flower vase & candle remaining at the table.
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14. The sequence
 Crumbing
 The process of crumbing down always take place after the main
course has been cleared & before the Dessert is served.
 Place the Dessert Indicators, Spoon on the Right side of the Cover
and Fork on the Left Side.
 Service of dessert
 Check the cutlery for the dessert at the cover
 Same Pick Sequence to be followed.
 Tea or coffee service
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15. Food Presentation
 Excuse yourself from the guest when ever presenting any
food or Beverage
 Present to guest through the correct serving side (follow
sequence of service).
 Confirm or repeat order while laying items on the table
 Thank guest “enjoy your meal/drinks sir/madam”.
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16. IHG Room to Grow