Food and Beverage Training Manual

Service Standard

1. Teamwork.

2. Three Steps of services:

a.Warm welcome: Good Evening Mr. /Mrs. A, May I Know How Many Person

will you have tonight?

b.Anticipate their needs: Remove the napkin and put it on the table or their lap

politely, pour water, and put bread basket and butter on the table. Offer

them something else to drink and offer them hot hors d’oeuvres .

i. Bring them Menus and give them a minute to choose.

ii. Take their order and repeat their order.

iii. Ask for their member number.

iv. Type their order and make sure to put the seat number correctly.

v. Fire the order or not (depends if they’re having soup or salad).

vi. When the main course arrives, offer them some side condiments i.e.

ketchup, mint jelly, etc. Bon Appetite!

vii. When all of the people on the table have finished their main course,

remove all dirty plates, bread basket, B&B plates, silver ware and

salt & pepper.

viii. Offer them coffee and dessert.

c.Fond Farewell: Drop the check, and wish them a good night.

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