Food and Beverage Training Manual

Dinner Classical but not less casual dinner set up, with cutlery for appetizer and entrée, a water glass and a napkin. Salt & Pepper as well as sugar caddy are in the center of the table pointing towards position one. As for lunch, every table has a side table to the right hand side of position one. Position on is always the chair positioned at seven o’clock with the restaurant entrance in your back.

The sequence of service works as followed:

1. Greet the members and the guests by name, and introduce yourself 2. Pour water, offer wine and cocktails and mention the specials a. Still or Sparkling? 3. Take the drink order 4. Serve the drink

5. Serve bread and butter and hors oeuvres 6. Present the Menu or explain the event a. if a la carte explain the specials

b. If buffet let them know what we have and where 7. Return to table to answer questions regarding the menu and take the dinner order 8. ALWAYS repeat the order in detail a. There is no “the member did not specify” , there is only “we did not ask” 9. Return the menus to the podium/hostess stand and order the food via JONAS (within 5min) a. Specify the details on your order b. NO TICKET NO FOOD 10. Mark down the table according to the order taken a. Steak knife for red meat and fish knife for fish

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