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pages/06.steps-of-service/docs.md
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@ -21,20 +21,24 @@ a. Ladies first.
b. Use position numbers.
c. Use suggestive selling techniques for first courses and side orders. Direct guest's attention to wine list or offer a specific bottle of wine.
3. Bread and butter service. (After Order before Appetizer)
## Third Approach
1. Appetizers are served within 2-4 minutes from time ordered.
a. Using position numbers, ladies are served first.
b. Food is served from the left side with the left hand, or in whatever manner is least disruptive to guest.
2. Immediately after appetizers are served, check for additional cocktails and water refills, and cap ashtrays.
## Fourth Approach
1. Clear appetizers after all guests have finished.
a. Remove from the right, with right hand, or in whatever manner is least disruptive to guest,
b. Remove and replace used silverware.
## Fifth Approach
1. Entrees are served within 8-10 minutes from time ordered.
a. Using position numbers, ladies are served first.
b. Food is served from the left side with the left hand, or in whatever manner is least disruptive to guest
2. After entrees are served, offer additional beverages or bottle of wine and water refills
## Sixth Approach
1. 2 minutes or 2 bites after the food has been served, approach the table and check for water refills and additional beverages, pour additional wine from bottle if it was ordered, and cap ashtrays.
## Seventh Approach