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BEFORE SERVICE STARTS, CHECK YOUR ASSIGNED STATION AND MAKE SURE IT IS PROPERLY SET UP WITH ALL SILVER, GLASS AND LINEN IS CLEAN AND PROPERLY SET. Dinner Service Procedure 1. The Greeter or you will lead the members and their guest to the table. 2. Make sure you greet them by name. 3. Seat the ladies first and the rest by opening the chair. 4. Unfold the Napkin and place it on their lap. 5. Pour water in the water glasses, bring bread, butter dip and Hors D’Oeuvres and take the drink order (other team members will help you accomplish at this) 6. Serve the drinks. 7. The Hostess will bring the menu to the table after the drinks are served. 8. With confidence, explain our specials and Chef’s recommendations for the day, check if they have questions on the menu or any dietary request. 9. Take and repeat the order. 10. Make sure you have the right order according to the right seat number. 11. Input the order into the POS 12. Mark the table or adjust the silverware accordingly (Steak knife or fish knife needed if ordered). (Make sure you are wearing your gloves while touching silverware). 13. In case somebody gets only an Entrée or a soup as an Appetizer take the salad fork away. 14. Offer fresh ground pepper with their appetizer. 15. Fire your table in timely manner. Do not wait until they finish their Appetizer. It is better to Fire early than later. 16. As soon as they are finished with the appetizers clear-up the table by asking “Have you finished with your appetizer? May I clear the plate?” 17. Drop any condiments or crockery needed for the entrée coming from the kitchen. 18. When the main course arrived you should be at the table, to ensure everything is good. Offer extra condiments such as peppermill or parmesan cheese if the case. 19. Table maintenance is very important, keep an eye on your table cleanliness, always free from debris, for example: sugar packages, used straws, beverage napkin etc. 20. Make sure to bread basket when entrée has arrived or additional beverages with their dinner. 21. Make sure to always refill the water glasses, iced tea, and sodas and always offer another drink. 22. Clean the tables after the main course remove salt and pepper, empty glasses and set up silverware for dessert (make sure you are wearing your gloves while touching silverware). 23. Crumb the table; make sure not to make any scratching noises. 24. Present the dessert show plates and any additional dessert that we always have available like ice cream, frozen yoghurt, sorbet etc.

“The Jewel of Frenchman’s Creek”

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