The style to serve the food or types of service varies according to the type of establishment; however, there are some principles or rules regarding the food & beverage service that a waiter must know.
- The procedure for service to a guest from the movement he/she enters the establishment until he/she leaves is referred as the sequence of food and beverage service and also known as food and beverage service procedure.
- The sequence of food and beverage service may be varied among the establishments and it also depends upon few factors, such as.
- Type of establishments
- Type of menu
- Type of service offered
- Time available
Food and Beverage Service sequence
Be Prepared prior to service
- Check the side board for all the service appointments.
- Check the allotted table and cover.
Welcome the Guest
- Greet the guest by wishing the time of the day.
- Check for the Reservation.
Make Seating Arrangement
- Allocate the table.
- Escort the guest till the table.
- Make them comfortable by securing their goods.
- Help to seat them.
- Unfold each guest’s serviette and place it over his/her lap.
- Recognition of Host is very much important.
Serve Water
- If fresh towel is available, present a towel to each guest.
- Turn on water goblet and pour the water.
Present the Menu
- Remove extra cover, if necessary.
- Present the beverage menu or wine list first to each guest.
- Take the order for the aperitifs or any other beverage.
- Rolls and Melba toast and other complimentary items must be served.
- Serve the beverage; ladies are always served first and the remaining guests clockwise. Host is always served at last.
- Present the food menu to each guest and allow time to them to make their choice.
Take the Order
- If guest doubts regarding the food, explain them. If necessary, go for suggestive selling.
- Take the order for the food if necessary take beverage order too.
- Repeat the order to the guest to avoid errors.
- Give the order ticket (KOT or BOT) in the respective area
- If the wine is to be served with the second course, the correct glassware should be placed on the table.
- The wine is presented to the host and after approval open it. The host tastes the wine. The guests are served, ladies first, host at last.
- Lay the plates and serve the second course.
- Clear the second course.
- Lay the cover for the main course.
- If the wine is to be served with the main course, the correct glassware should be placed on the table. Clear dirty wine glasses from the table.
- The wine is presented to the host and after approval open it. The host tastes the wine. The guests are served, ladies first, host at last.
- Lay the joint plates and serve the main course. All the food items should be piping hot.
- Clear the main course including side plates, side knives, butter dishes, cruets, accompaniments etc except flower vase, ash tray and water goblet.
- Crumb down.
- Change the ash tray if necessary.
- Open out or lay down the dessert cover.
- Present the dessert menu.
- Take the dessert orders.
- Serve the dessert. Cold dishes are served before hot dishes.
- Clear the dessert course.
- Take the order for tea/coffee or liqueur.
- Serve liqueur as required.
- Serve coffee/tea, offer more coffee/tea at the appropriate time.
- Clear soiled dishes except cups, water goblet, flower
Present the Bill
- Collect the bill from the cashier.
- Check the bill ones to ensure that it is correctly compiled as per the order.
- Present the bill in the check holder to the host.
- Settle the payment and give the bill back to the cashier.
- Receive the bill again from the cashier with the change.
- Return the balance with the receipt.
- If guest leaves some tip, do not collect it in front of the guest but collect when guest leaves the establishment.
Thank the Guest
- Help the guest for the comfortable access.
- Handover their belongings.
- Check if they have left or forgot anything on the table.
- Thank the guest for their visit.
- Request them to revisit again.
Relay the Table
- Clear the table and re set if necessary.
- Be ready to welcome the next.
No Comments