I have posted this for our Hotel Mangement colleagues.
Sivakumar .JJ college of Arts and Science Silattur ,Contact Me for F&B Presentation to my Email-swasamae@yahoo.com
2. Service Sequence
Welcoming Guests Quality Checking
Guiding and seating the Food Presentation
Guest/s. Check Satisfaction
Check comfort and seating Offer Dessert and Drinks
arrangement Clearing and Crumbing
Serving Water
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3. Attributes of a Server
Hardworking Good listener
Flexible Anticipation
Honest Common sense
Resourceful Hygiene & Grooming
Standards
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4. Welcoming Guest
Greet Guest/s with a SMILE ( in a friendly and
natural way)
Smile & Greet the Time of the Day (Good
MorningAfternoonEvening
Escort the Guest to the Table with an Open Palm
Always Lead the Guest and the distance should be 3
Meters
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5. Escorting the Guest
Always lead the guest.
Use Open Palm, direct which way to go.
Assist while seating by pulling out and pushing back
the chair gently (Ladies First).
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7. Unfolding Napkins
From the Right
Pick up the Napkin after Seating the Guest 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 uncomfortable
refrain from laying the napkin and in such a case the Guest will
usually take the Napkin.
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8. Water Service
Proceed to pour the water; from right hand side of the
guest. (right leg of the server should be a little forward
toward the table & left hand should be rested at the Back.
While pouring make sure to fill three quarter of the glass
only, do not spill the glass.
Always Ensure that the Rim of the Bottle Never touches the
Glass Rim and be firm while serving.
Cap the bottle and put it on the right side of the guest just
next to the right side of the water glass.
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10. Quality Check
Check plates used
Check the cutlery set- up the table, make sure
napkin stain free, no tone & properly pressed &
fold.
Double check the glasses, no finger mark all in
line or damage free
Check condiments needed
Prepare all serving gears
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11. The sequence
Service of water & other beverages
As discussed in previous slide
Service of bread
Bread Basket is placed on the Table before the Guest is Seated.
After the Guest have helped themselves, One should offer Breads to
the Guests (As it keeps the Guest Busy while waiting for the Food),
Bread is to be served from the left hand side of the guest to the
B&B plate with the bread tong (ask the guest which kind of bread
& explain the verities)
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12. The sequence
Service of first course
Each Server should carry One Plate in Each Hand. The Food should
be served from the Right Hand Side of the Guest.
Service should be done together and so should be the Clearance.
After all the guests have finished the First Course, remove the first
course plate with used cutlery, from the right side of the guest.
Service of main course
Check the cutlery for the main dish at the cover while removing the
First Course.
Same Pick Sequence to be followed as First Course.
Same Removing Sequence to be followed as First Course.
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13. The sequence
After Removing the Main Course , Put the Dessert Indicators at their
Positions, Make sure to remove the bread & butter.
Remove all excess cutlery, except dessert cutlery, salt & pepper by
using Trays.
Refill water.
Only flower vase & candle remaining at the table.
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14. The sequence
Crumbing
The process of crumbing down always take place after the main
course has been cleared & before the Dessert is served.
Place the Dessert Indicators, Spoon on the Right side of the Cover
and Fork on the Left Side.
Service of dessert
Check the cutlery for the dessert at the cover
Same Pick Sequence to be followed.
Tea or coffee service
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15. 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
Thank guest “enjoy your meal/drinks sir/madam”.
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