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@ -13,30 +13,30 @@ title: 'Steps of Service'
## Second Approach
1. Serve beverages from the right side, with the right hand.
a. If it is not possible to serve from the right, serve in whatever manner is least disruptive to guest.
b. Using positions numbers, ladies are served first.
c. Use cocktail napkins
* If it is not possible to serve from the right, serve in whatever manner is least disruptive to guest.
* Using positions numbers, ladies are served first.
* Use cocktail napkins
2. After serving beverages, offer to take food order.
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.
* Ladies first.
* Use position numbers.
* 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.
* Using position numbers, ladies are served first.
* 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.
* Remove from the right, with right hand, or in whatever manner is least disruptive to guest,
* 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
* Using position numbers, ladies are served first.
* 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
@ -44,7 +44,7 @@ b. Food is served from the left side with the left hand, or in whatever manner i
## Seventh Approach
1. Clear entrees after all guests have finished.
a. Remove from the right, with the right hand, or in whatever manner is least disruptive to guest.
b. Crumb the table, and remove and replace used silverware.
* Remove from the right, with the right hand, or in whatever manner is least disruptive to guest.
* Crumb the table, and remove and replace used silverware.
2. Suggest specialty coffee and dessert.
3. Recommend an after-dinner drink (at dinner), present dessert menu to guests, and recommend and describe desserts along with specialty coffee