Sequence of Service

ATTRIBUTES OF A SERVER
Hardworking Flexible Honest Resourceful Good Listener Salesman Lots of common sense Hygienic and Well groomed.

Service Sequence
Welcoming Guests Guiding and seating the Guest/s Check comfort and seating arrangement Serving water Menu presentation Order Taking Suggestive Selling Repeat Order/s Placing order/s to system and kitchen Quality checking Food Presentation Check satisfaction Offer Dessert and drinks Clearing and Crumbing Presenting the Bill Thank the Guest/s

Escorting the Guests

Always lead the guest and distance should be 3 meters. Use open palm, direct which way to go. For elderly and/or disabled assist properly. Note: Ask permission first. For group with kids, position them in corner or wall side. For couples assist them to the best view of the restaurant/corner. Always follow guest preference. Assist when sitting by pulling out and pushing back the chair(ladies first). Offer a booster chair for guest with children.

Check Comfort
Confirm if they are comfortable with the selected seat/s and table/s Ask if table is enough for the group. Adjust to any of the guest preference. Remove coats. Check satisfaction. Remove any extra place settings.

Lay Napkins
From the left Pick up the Napkin after seating the Guests 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 are uncomfortable ,refrain from laying the napkin on the laps put it on the hand rest of the chair.

Water Service
Choice of bottled water or regular water. Regular water must be served immediately Bottled water should be served in 4 minutes. Offer the bottle to the guest. After he approves the temperature, proceed to open the bottle. If the bottle has a plastic seal remove it and put it in your pocket. Unscrew the cap of the bottle. Proceed to pour the water; from right hand side of the guest, Keep a serviette handy. Cap the bottle and put it in the center of the table.

Offer Menu
To each guest where possible ;ladies first. Check for damaged or dog earned menu before hand. Check that the menu is not upside down before offering it to the guest. Open the menu to the firs page while offering it to the guest Hold menu at upper part with your right hand and assist with your left hand at the bottom part.

Take Orders
From the ladies/host first Always carry a KOT pad and a pen to the table. Stand at a convenient distance from the guest. Make useful recommendations while taking the order. Note the courses separately; with a line. Repeat the order. Take the beverage order first, then starter order and then main course order. Present the dessert menu after the guest has finished the main course. While taking the order inform the guest about the time that will be taken to prepare the food. Change cutlery according to guests/order requirement using serving plate.

Repeat Order
Sir/ Maam, May I repeat your order please You ordered for [***] portion/pax of 1/2/3 Doneness Sauces Drinks(alcohol/non alcohol) Extras Portions Which would you like to be served first? Would that be all Sir/Madam ? Thank Guest sincerely.

Know your product

Know what your product is Portioning Doneness Ingredients Preparation time Presentation Sauces, condiments etc that goes with the meal. Cutleries, Chinawares and glasses. Suggest other food items best to go with the meal ordered.

Suggestive Selling
Offer slow moving but highly profitable items. Consider Kitchen stock FIFO. Suggest aperitif or wine to go with their meal. Offer specialty of the day/house. Offer second servings of items ordered. Suggest long drinks and fresh juices. Inform guest of food portioning for possible adjustments with their order/s.

Placing Orders to Bar & Kitchen

Encode orders to system. Provide copy of BOT for Beverage. Provide copy of KOT for Food Orders. Specify Sequence. Inform Guest preference on Food and Drinks. If preference is not available, inform guest ASAP

Quality Check
Check if prepared food is within standards. Check portioning based on standards Check preparation based on guest request. Check plates used. Check cutlery set-up in the table. Check condiments needed. Prepare all servings gears.

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. Inform Guest of his/her preference and how it has been prepared. Offer assistance after serving, Is there anything else I may assist you with Sir/Maam?. Thank guests enjoy your meal / drinks Sir/ Maam.

Check Satisfaction
Check when it is the right time to interrupt[breaking the silence] Hows the food/ beverage, hows the taste? was it prepared to your satisfaction? Is there anything else I may assist you with , Sir/Maam? Thank you very much, enjoy your meal or drinks.

Other Desserts and hot beverages

Excuse me Sir/Maam would you like to try our..for dessert ? Would you like some liqueurs? I suggest you try our new concoction called ,its good and helps for fast digestion. Thank you very much *Im sure you will like it !]

Presenting the Bill

Secure bill from the cashier Check details o the bill. Excuse yourself and present bill to guests. Check that the guests signature is correct for change bill. Thank guest and excuse yourself Forward bill/s to the cashier for posting.

Bidding Farewell
After processing the bill, return to guest and handover .Change if any Assist guest as they prepare to leave. Lead guest to doorway Sincerely thank guest and bid goodbye