Food and Beverage Training Manual

Sports Bar at Frenchman’s Creek 2018

Table Setup and Sequence of Service

For a casual meal experience the table set up consists out of a place mat with rollup on the table. Position one 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 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 side stations 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 11.Check for refills & table maintenance constantly (within 7min) a. If the glass is half empty refill! b. Lemon, limes and open sugar is trash and does not belong on the table 12.The server is responsible to be at the table when the first course gets served (within 12min) 13.2 seconds, 2 bites, 2 minutes (within 12-14min) a. 2 seconds – check if the food arrived at the table as ordered b. 2 bites – check if everything I to the members liking and if anything else is needed c. 2 minutes – check again if every person at the table is satisfied with their meal experience d. Check for refills & table maintenance constantly, if the glass is half empty refill! 14.Fire the table when members are three quarters done with first course 15.Clear first course and remove the hors d’oeuvres 16.Check for refills & table maintenance constantly (within 7min) a. If the glass is half empty refill!

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