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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. 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. 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) 3. Bread and butter service. (After Order before Appetizer)
## Third Approach ## Third Approach
1. Appetizers are served within 2-4 minutes from time ordered. 1. Appetizers are served within 2-4 minutes from time ordered.
a. Using position numbers, ladies are served first. 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. 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. 2. Immediately after appetizers are served, check for additional cocktails and water refills, and cap ashtrays.
## Fourth Approach ## Fourth Approach
1. Clear appetizers after all guests have finished. 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, a. Remove from the right, with right hand, or in whatever manner is least disruptive to guest,
b. Remove and replace used silverware. b. Remove and replace used silverware.
## Fifth Approach ## Fifth Approach
1. Entrees are served within 8-10 minutes from time ordered. 1. Entrees are served within 8-10 minutes from time ordered.
a. Using position numbers, ladies are served first. 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 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 2. After entrees are served, offer additional beverages or bottle of wine and water refills
## Sixth Approach ## 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. 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 ## Seventh Approach