1.1lab day 4 service sequence with text

8/14/2019 1.1lab Day 4 Service Sequence With Text

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1. GREETING1. GREETING

1. Smile

2. Eye contact

3. Greeting words

4. Tone of voice

5. Body language

Good afternoon sir Mr. John.

How are you today?


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2. SEATING2. SEATING

1. Reservation ?

2. Escort to the table

3. Pull off the chair.

4. Lady first

5. Unfold napkinHave you got a reservation, sir?

Enjoy your meal Madame, Sir

Do you like this table?

Follow me, please


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3. ASKING APERITIF3. ASKING APERITIF

1. Recommend 2-3 kinds.

2. Name.

3. Its made of ..

4. Let the guests decide.

May I recommend a glass of Dry Martini Madame. Its made of gin

and dry vermouth. Quite superb.


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4. PRESENTING MENU4. PRESENTING MENU

1. From the guests right.

2. Recommend specials.

3. Let the guests decide.

Todays special is Roasted Racks Lamb from New Zealand servedwith herbed crust and jus, I strongly recommend it for you, madam.


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6. PRESENTING WINE LIST6. PRESENTING WINE LIST

1. From the guests right.

2. Recommend suitable wine

to food ordered.

3. Aware of non available.

4. Let the guest decides.

Your Salmon Steak will go well with our Californian Chardonnay

or Chablis Premier Cru from France


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7. ADJUSTING CUTLERY7. ADJUSTING CUTLERY

1. Clean cutleries.

2. Clean container.

3. According to food.

4. Not more than 3 sets.

Make sure the cutleries are adjusted before serving food


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8. SERVING BREAD,8. SERVING BREAD,

BUTTERBUTTER1. To share_From basket

(Center)

2. Individual_served with tong,

serving spoon and fork (fromthe guests left.)

3. Butter above B.B. plate.

Excuse me sir, what kind of bread

would you like?


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9. SERVING WINE9. SERVING WINE

1. Set wine glass.2. Presented to host. (right)

3. Mention wines name /vintage.

4. Open carefully.

5. Little drop to taste.

6. Serve lady first, host last.

7. Label facing guest.

This is Chateau La Tour 1997, sir.

Could I open it now?


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10. SERVING FOOD10. SERVING FOOD

1. Lady first, host last.

2. Mention dishs name.

3. From plate, from right.

4. From platter, from left.

5. Warn the guest if plate is

hot.

Excuse me sir, this is your steak, be careful the plate is hot. Enjoy

you meal.


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11. CLEARING TABLE11. CLEARING TABLE

1. From the right.

2. Ask guest before remove

the plates.

3. Remove bread crumb,

salt & pepper shaker.

Excuse me, May I clear your plates?


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12. SERVING DESSERT12. SERVING DESSERT

1. Present dessert menu or

verbal recommend.

2. Set up cutleries.

Would you like to try our Apple Tart, its the best in town.


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13. SERVING TEA, COFFEE13. SERVING TEA, COFFEE

1. After dessert is served,recommend coffee / tea.

2. place coffee / tea next to

the right of dessert.3. Offer sugar, warmed milk

or lime.

4. Serving tea, offer hot watertoo.

This is pot of hot water sir


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14. PREPARING BILL14. PREPARING BILL

1. If no more order, ask

cashier to prepare.

2. Carefully verify the bill.

3. Keep bill ready when guest

calls.

Would you like to order anything else?


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15. PRESENTING BILL15. PRESENTING BILL

1. Present bill only whenguest requires.

2. Present to host.

3. Stand by nearly if any

inquiry on the bill.

4. Verify amount of banknote or expired date ofcredit card.

5. Return correct customerslip to guest.

6. Dont wait for tips.

This is your bill sir.

May I have your signature

on the slip, please?


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16. FAREWELL THE GUEST16. FAREWELL THE GUEST

1. Ready to pull off the chairs.

2. Thanks for guests patronage.

3. Check if any belonging isforgotten.

We look forwards to seeing you soon

1.1lab day 4 service sequence with text

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