Correct Service Protocol in Fine Dining: Steps of Service
2.6 هزار بار بازدید -
8 ماه پیش
-
Restaurant Service Sequence
Restaurant Service Sequence
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14. Within 2 minutes of taking a seat we should greet and offer the guests a drink. Name a minimum of five different beverages.
15. We should always offer the guest the option to order a bottle of water or a jar of tap water
16. Take the order for food and beverages within 10 minutes of seating the guest
17. The waiter should be able to answer any questions about the menu and its components
18. The waiters and the kitchen should accommodate any reasonable off-the-menu requests.
19. When taking the order, the waiter must ensure he has understood all the details and special requests
20. When taking the food order, the waiter should apply suggestive selling, offering appetizers and side dishes
21. After taking the order, we should offer the guest bread and butter or dips
22. The waiter or the sommelier must have excellent knowledge regarding
the wine list and be able to recommend a wine that pairs perfectly with the meal
23. Drinks should be served within 5 minutes of the order
24. Always use a drink tray to serve or clear drinks, glasses, and bottles
25. Appetizers should be served within 15 minutes of the order or previous course unless the employee advised of a delay due to preparation times
26. The main course should be served within 20 minutes of the starter being removed or within 30 minutes if no starter was ordered unless the employee informed the guest of an expected delay
27. Serving should be done with as little disruption to the guest as possible
28. The waiter should ensure that everything that was ordered was served to the guest before moving to the next task
29. If the meal requires extra condiments, fresh pepper, or sauces, the waiter should anticipate that and bring it to the table without waiting for the guest to ask for it
30. Once the guest has finished a bottle of wine, water, or any other drink, the waiter should clear it and offer another one automatically
31. The dishes should be cleared within 3 minutes of the guests finishing their meal
32. The waiter must remove the side plates, the side knives, butter, and cruets, including crumbing down the table on completion of the main course
33. The waiter should offer desserts by presenting the menu to the guest or explaining verbally
34. The dessert should be served within 10 minutes of ordering, except in the case the waiter informed the guest of an expected delay
35. Always offer coffee/tea and ask if the guests have some special wish
36. Coffee/tea must be served within 5 minutes of ordering
37. Serve the coffee or the tea with milk and a selection of sweeteners
38. Once the guest is done with their drink, the waiter should voluntarily offer to refill it
39. Apply suggestive selling at the end of the dinner and offer a digestif
40. A waiter or a manager should stop by the table and ask if the service was satisfactory
41. Once the guest is done with dinner, presented promptly the check and accept promptly the payment
WINE AND BEVERAGE SERVICE
42. The waiter or sommelier should present the wine to the guest and open the bottle at the table
43. The waiter should let the host taste the wine and pour in the right amount if the guest approves of it
44. Make sure the wine is served at the appropriate temperature
45. The waiter should provide wine service throughout the evening by refilling the glasses
46. When we are serving drinks from a bottle or can, the pouring should be done in front of the guest
47. Offer another drink within two minutes as soon as the first drink was emptied
https://www.thewaitersacademy.com/
14. Within 2 minutes of taking a seat we should greet and offer the guests a drink. Name a minimum of five different beverages.
15. We should always offer the guest the option to order a bottle of water or a jar of tap water
16. Take the order for food and beverages within 10 minutes of seating the guest
17. The waiter should be able to answer any questions about the menu and its components
18. The waiters and the kitchen should accommodate any reasonable off-the-menu requests.
19. When taking the order, the waiter must ensure he has understood all the details and special requests
20. When taking the food order, the waiter should apply suggestive selling, offering appetizers and side dishes
21. After taking the order, we should offer the guest bread and butter or dips
22. The waiter or the sommelier must have excellent knowledge regarding
the wine list and be able to recommend a wine that pairs perfectly with the meal
23. Drinks should be served within 5 minutes of the order
24. Always use a drink tray to serve or clear drinks, glasses, and bottles
25. Appetizers should be served within 15 minutes of the order or previous course unless the employee advised of a delay due to preparation times
26. The main course should be served within 20 minutes of the starter being removed or within 30 minutes if no starter was ordered unless the employee informed the guest of an expected delay
27. Serving should be done with as little disruption to the guest as possible
28. The waiter should ensure that everything that was ordered was served to the guest before moving to the next task
29. If the meal requires extra condiments, fresh pepper, or sauces, the waiter should anticipate that and bring it to the table without waiting for the guest to ask for it
30. Once the guest has finished a bottle of wine, water, or any other drink, the waiter should clear it and offer another one automatically
31. The dishes should be cleared within 3 minutes of the guests finishing their meal
32. The waiter must remove the side plates, the side knives, butter, and cruets, including crumbing down the table on completion of the main course
33. The waiter should offer desserts by presenting the menu to the guest or explaining verbally
34. The dessert should be served within 10 minutes of ordering, except in the case the waiter informed the guest of an expected delay
35. Always offer coffee/tea and ask if the guests have some special wish
36. Coffee/tea must be served within 5 minutes of ordering
37. Serve the coffee or the tea with milk and a selection of sweeteners
38. Once the guest is done with their drink, the waiter should voluntarily offer to refill it
39. Apply suggestive selling at the end of the dinner and offer a digestif
40. A waiter or a manager should stop by the table and ask if the service was satisfactory
41. Once the guest is done with dinner, presented promptly the check and accept promptly the payment
WINE AND BEVERAGE SERVICE
42. The waiter or sommelier should present the wine to the guest and open the bottle at the table
43. The waiter should let the host taste the wine and pour in the right amount if the guest approves of it
44. Make sure the wine is served at the appropriate temperature
45. The waiter should provide wine service throughout the evening by refilling the glasses
46. When we are serving drinks from a bottle or can, the pouring should be done in front of the guest
47. Offer another drink within two minutes as soon as the first drink was emptied
8 ماه پیش
در تاریخ 1402/08/25 منتشر شده
است.
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