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The Grille Dinner Sequence of Service

Members and guest greeted by name. Make sure that everyone is wearing their Masks & take the temperature. Escorted to their Table

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

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

Server approaches table: 1. Warm welcome

(Introduce yourself )

2. Full Fill needs 3. Explain menus and specials

Offer still or sparkling water, offer some aperitifs, win or other drinks

A few minutes before your table is finished with their first course, tell the expeditor to “Fire” your table Clear 1 st course, marks the table with appropriate silverware needed for the second course.

Serve coffee/tea and desserts.

At the same time another

Bring the drinks and wine cart

Clean table and present the check in FC check book. Check on the coffee/tea and pick up sign check.

server goes and gets Bread and Butter

Put the bread & butter on the table and explain them

Second course served, server checks meat temperature and ask for condiments.

Offer them horderves.

Fond Farewell

Tables get cleared of all silverware and china, bread basket, salt & peppers. Crumb the table. Present the dessert plates and explain/sell, take order as well for hot drinks or digestive.

(Give pictures or champagne)

Offer dinner specials and make menu suggestions.

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

Bring them the Amuse Bouche.

Put sugar caddies, milk, cookies (Petit Four) on the table.

Check on the drinks

First course served, Server is at the table offer Peppermill + Condiments.

Mark down dessert silverware. Coffee spoons come with the coffee, check on drinks.

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