76 lines
3.6 KiB
Markdown
76 lines
3.6 KiB
Markdown
---
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title: 'Steps of Service'
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---
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## First Approach
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1. Greet guests with a smile within 1 minute of table being seated.
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* "Good afternoon/evening, "Hello", How are you?'
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* Place a Cocktail napkins on the table as a sign that someone has greeted them and is attending to their needs
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2. Suggest a specific beverage/s.
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* Specialty drinks (ice tea), featured wines by the glass.
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* If there are no specials, recommend and describe 1 or 2 items from the menu.
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* If the kitchen is out of anything, inform guests.
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## Second Approach
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1. Serve beverages from the right side, with the right hand.
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* If it is not possible to serve from the right, serve in whatever manner is least disruptive to guest.
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* Using positions numbers, ladies are served first.
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* Use cocktail napkins
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2. After serving beverages, offer to take food order.
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* Ladies first.
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* Use position numbers.
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* Use suggestive selling techniques for first courses and side orders. Direct guest's attention to wine list or offer a specific bottle of wine.
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3. Bread and butter service. (After Order before Appetizer)
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## Third Approach
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1. Appetizers are served within 2-4 minutes from time ordered.
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* Using position numbers, ladies are served first.
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* Food is served from the left side with the left hand, or in whatever manner is least disruptive to guest.
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2. Immediately after appetizers are served, check for additional cocktails and water refills, and cap ashtrays.
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## Fourth Approach
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1. Clear appetizers after all guests have finished.
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* Remove from the right, with right hand, or in whatever manner is least disruptive to guest,
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* Remove and replace used silverware.
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## Fifth Approach
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1. Entrees are served within 8-10 minutes from time ordered.
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* Using position numbers, ladies are served first.
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* Food is served from the left side with the left hand, or in whatever manner is least disruptive to guest
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2. After entrees are served, offer additional beverages or bottle of wine and water refills
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## Sixth Approach
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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.
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## Seventh Approach
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1. Clear entrees after all guests have finished.
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* Remove from the right, with the right hand, or in whatever manner is least disruptive to guest.
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* Crumb the table, and remove and replace used silverware.
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2. Suggest specialty coffee and dessert.
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3. Recommend an after-dinner drink (at dinner), present dessert menu to guests, and recommend and describe desserts along with specialty coffee
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## Eighth Approach
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1. Beverages are served within 3-4 minutes from time ordered.
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* Served from the right side with right hand, or in whatever manner is least disruptive to guest.
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* Using positions numbers, ladies are served first.
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2. Desserts are served within 4-5 minutes from time ordered.
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* Served from the left side with left hand, or in whatever manner is least disruptive to guest.
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* Using position numbers, ladies are served first.
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* Served with appropriate silverware.
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## Ninth Approach
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1. Check presentation
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* The Check should remain in front of every guest the entire time they are with us. Update and chnge it out whenever they order something
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## Tenth Approach
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* Payment process: once payment has been made, it should be picked up and processed promptly, and the change or charge voucher returned promptly to the guest.
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## Basic Service Skills
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1. Greet within 2 Minutes with a Smile
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2. Suggest a Beverage
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3. Describe/Recommend Special/Menu Items
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4. Offer to Take Order When Beverage is Served (Except Dinner)
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5. Suggestive Sell
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6. Food Served Properly (Not Auctioned)
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7. Plates Cleared Promptly (All Guests Finished)
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