Set of procedures done by food service personnel who attend to the needs of customers. This set of procedures includes the work of the waiter even before the guest or customer arrives.

1. Waiting
at the Table

2. Waiting at the Table
Waiting at the table consists of a
set of procedures done by food
service personnel who attend to
the needs of customers. This set of
procedures includes the work of
the waiter even before the guest
or customer arrives.

4. Sidework
It is a term indicating all the duties
the waiter or waitress perform, other
than those directly related to serving
the guests.
It includes the initial duties in
preparing the dining room, studying
the menu and leaving the work in
proper order.

5. Station assignment
It refers to the station
or section of the dining
room assigned to a
waiter or waitress.

6. Dining room preparation
Includes preparing the
table such as placing
the table cloth and
setting up a cover.

8. Preparing a sidestand
Includes the checking
of supplies for
condiments and extra
table appointments.

9. Sidestand
It is the storage and
service unit located
close to the serving
areas.

10. Sidestand

11. Initiating the service
It means beginning the service
which includes the meeting and
seating of guests, taking the
order, placing the order and
picking this up in the kitchen.

12. Initiating the service

13. Serving the meal
It means bringing the food
ordered to the table and
attending to the guests
throughout the meal.

14. Serving the meal

15. Handling the guest check
Concludes the waiter’s
service to the guests.

16. Handling the guest check

17. Finally, the table is
cleared and cleaned
before the next guest
arrives. In large
restaurants, a busboy
helps the waiter in
some of his tasks.

18. TABLE ETIQUETTE
It refers to good manners;
decorum or good taste. It
involves the suitable,
comfortable, and rightful
thing to do for the occasion,
the place and the time.

19. Table Etiquette

20. Pointers to remember in
dining:
Have small bites for a quick
emptying of mouth.
It is not advisable to drink
beverages when food is in
your mouth.

21. Do not chew with an open
mouth.
Talk only when your mouth
is empty.
Hands are not placed in hair,
ears or face while eating.

22. Use knife to push food onto
your fork not your finger.
Do not lower your head to
lift food; lift food to your
mouth.
Spoon vegetable soups and
other types of soups. Drink
only thin soups.

23. Finger foods maybe taken
and eaten with fingers.
Always keep your plate
looking neat and tidy.

24. General Rules on Table Service
 When serving, say “Excuse me,
Sir/Ma’am”.
 Clear the table either from the
right side or left side of the
guest, in front of the table, or
whichever is more convenient for
you and the guest.

25. General Rules on Table Service
 Use the hand that can reach
the farthest when serving.
 Never cross the table to serve
another guest.
 When serving, make sure that
your thumb is not placed on the
plate.

26. General Rules on Table Service
 Meat/fish is to be served
facing directly in front of the
guest.
 In Russian service, food from a
platter is served from the left.
Use your left hand to hold the
platter and your right hand in
transferring food using cutlery.

27. General Rules on Table Service
 Always check the preparation of
the food before you serve it to
the guest.
 Never serve food which has
already fallen on the floor.
 To ensure correct order for the
right person, make a table plan
when taking order.

28. Sequence of Table Service
1) Welcoming/greeting the guests
2) Seating the guests
3) Offering of “before dinner” drinks
4) Serving of drinks
5) Serving of water
6) Presenting the menu card

29. Sequence of Table Service
7) Taking food orders from the
guests
8) Completing the table set-up
9) Serving of food according to the
standard sequence:
> bread and butter
> appetizer

30. Sequence of Table Service
> soup
> salad
> main course
10) Clearing the table
11) Offering of desserts
12) Serving desserts

31. Sequence of Table Service
13) Offering/serving “after dinner”
drinks
14) Presenting/Settling of guest’s
check
15) Bidding goodbye and thanking
the guest for patronage.