Thank you for visiting. Have a great day!

1. SEQUENCE
OF
SERVICEDeepan Roy

2. Greeting the guest
• Wish with eye contact
and smile
• Escort the guest to the
table
Deepan Roy

3. Seating the guest
• Stand behind the chair as
guest approaches
• Pull the chair for the guest
• Slowly scoot the chair as
guest sits down
• “Good morning /
afternoon / evening, my
name is Ravi and I will be
waiting at your table
today”
Deepan Roy

4. Offer menu cards
• Present all menu cards –
Beverage, appetizer and food
menu and inform current
promotions
• “These are our menu cards.
We also have happy hours
between 4:30 to 6:30 and
10:30 to 12:20 in the
evening.”
• Remove extra covers
Deepan Roy

5. Preference of water
• Ask for water and turn the
glasses up
• “Sir / Ma’am, would you
prefer bottled water or
sparkling water?”
• If yes – “Would you prefer
it chilled or room
temperature”
• Present the bottle with the
label facing the guest
• Pour in all glasses as per
sequence
Deepan Roy

6. Order taking
• Start off by suggesting beverages
• “Sir/Ma’am, would you like
to start with some drinks?”
• Suggest appetizers, salads or
soups and main course
• Repeat the order at the end
• “Sir/Ma’am you have
ordered for – beverages,
first course/second course.
Thank you.”
Deepan Roy

7. Beverage service
• Serve all beverages from a salver
• Coasters with every drink
• Hold glasses at the bottom
• Announce drinks before placing
• Straight drinks to go with
appropriate mixer and ice bucket
• Beer and wine bottles to be
presented before opening. Wine to
be given to taste to the host before
pouring to guests
Deepan Roy

8. First course
• Check KOT before pick up
• Check for special requests
• Place correct cutleries
• Serve pre plated food from
right
• Use first plate method to
carry 2 or more dishes
• Announce before serving
• Serve with correct
condiments
Deepan Roy

9. Second course
• Clear and set up table for next
course
• Place proper cutleries
• Announce dishes
• Follow sequence kids first,
senior citizens, ladies,
gentlemen and then host
• Serve with proper condiments
Deepan Roy

10. Feedback
• Check for feedback
• Inform manager for
negative feedback
immediately
• Remember complaints are
opportunities to rectify
Deepan Roy

11. Desserts
• Check KOT before pick up
• Dessert spoons to be placed
• Serve pre plated desserts
from right
Deepan Roy

12. Tea / coffee
• Serve from salver
• Serve coffees with a cookie
• Sugar caddy to accompany
tea coffee orders
• Sugar caddy to have white,
demerara or brown and
sugar-free sachets
• Tea or coffee spoon to be
given with all orders
Deepan Roy

13. Billing
• Present bill only when asked
• Pre buss table before bill is
presented
• Present bill with feedback
form and pen in bill box
• Bill to be cleared within 3
minutes
• Return exact change if paid by
cash
Deepan Roy

14. Bidding farewell
• Assist guests as they prepare to leave
• Thank the guest for visiting
• Invite and inform and about upcoming events and
promotions
Deepan Roy

15. SmileDeepan Roy