Food and Beverage Training Manual

The Grille Dinner Sequence of Service

Members seated and menu given by Hostess, Personalized / un-priced menus for the guests

Members and guest greeted by name and escorted to their table. Napkin placed on their lap.

Server approaches

The Grille ready for Service. (Candles lit, lights dimmed down)

table:

1. Warm welcome

(Introduce yourself)

2. Full Fill needs

3. Explain menus

Offer still or sparkling water; offer some aperitifs, wine or other drinks

and specials

Clear the 1 st course, marks the table with appropriate silverware needed for the second course

Serve coffee/tea and dessert

At the same time another server goes and gets Bread and Butter

Bring the drinks and wine cart

Second course served, server checks meat temperature and ask for condiments Tables get cleared of all silverware and china, bread basket, salt & pepper. Crumb the table, get hand towels Present the dessert plates and explain/ sell, take order as well for hot drinks or digestive.

Clean the table and present the

Put the bread & butter on table and explain them

check in FC check book

Offer dinner specials and make menu suggestions

Check on the coffee/tea and pick up sign check

Take the order, repeat it back and send to the kitchen

Fond Farewell

Check on the drinks

(Give pictures or champagne)

First course served, server is at the table offer peppermill + condiments

Put sugar caddies, milk, cookies (with plates) on the table

Mark down dessert silverware. Coffee

A few minutes before your table is finished with their first course, tell the expeditor to “Fire” your table.

spoons come with the coffee, check on drinks

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