Cleaning

Refilling salt and pepper,sauses,mustard

Preparation for service Focuses on educational needs of the students
Changing linen, restock sideboards

Setting the table

Phone must be answered within 3 rings

Place salt and pepper shaker on a table near the service doors
Answer phone with standard greeting

Place clean table cloth on top of one another on one table Clearing Following Service
Ask for precise information
Taking booking Standard for taking reservation
Place all chairs on the tables, the seats resting on the table
Name of caller,host name,arrival date,total pax,phone number,special request must recorded in reservation log book

Do not take more reservation than the dinind room can accommodate
Clear the restaurant tables
Dishwashing
Offer guests other alternatives when no reservation available at that time
Steward wash all the plate that had used

Greet guest in warm and courteous manner

Check with guest for more orders before preparing the bill

Ask if guest has made a reservation,Direct guest to the reserved table

Make sure the bill is mistake free and is presented to the right guest and to the right table
Billing
Try to seat guests in different sections
Use the folder when presenting the bill
Food and Beverage Service Sequence Greeting and Seating Standard for welcoming and seating guest
Pull out chair for guest and seat the ladies first
Step back and wait in case guest has any questions

Unfold the napkin

Guest can pay with a credit card, cash or sign the bill in case of house guests
Dealing with Payments Introduce the server
Once the guest signs the bill, check the name, signature and room number against guest name list at the cashier station

Approach guest and offer him a drink listing using up selling techniques
Always clear empty glassware before serving next beverage
Clearing During Service Standard for taking beverage order Do not force the guest to order
Always clear empty plate before serving next food
Clearly write orders and repeat the orders

Taking Food and Beverage Order

Food order must be taken within 1 minute when guest is ready
Inform guests of any orders which require extra preparation time Serving Food

Present menus from the guest’s right. Ladies first or person seated on the right side of the host
Standard for taking food order
Answer to questions regarding menu items, methods of preparation or cooking

Repeat the food orders

Serve all beverages from the guests right

Serving Beverage
Handle glasses at the base or by the stem