Sequence of Service: At Restaurant
Sequence of Service di Restaurant menggunakan bahasa inggris. Oleh: Dwiki Prasetya
1. Greeting
- Greeting to the guest based on time. Offer help. Example: ”Good Morning sir/madam. May I assist you?”
2. Asking the Reservation & Pax
- Greeter / Waiter have to ask about the reservation & pax. Example: “Do you have reservation before”
- If yes, ask for the guest’s name and guide the guest to the reserved table.
- If no, offer choice of seating.
3. Escorting the guest
- Greeter / Waiter is escorting the guest to the table. Example: “You are on table 22. This way sir/madam.”
4. Seating the guest
- Greeter / Waiter invite the guest to take a sit. Example: “Take a sit, please”
- Table setting are adjusted to the number of guest.
5. Unfolding the guest napkin
- Greeter / Waiter is unfolding the guest napkin.
6. Pouring Ice water
- Waiter is pouring ice water to the each water goblet.
- Move around the table and serve every guest from him right side with your right hand when possible.
7. Offering Aperitif drink
- Waiter is offering aperitif drink. Example: “May I get you some drinks to start off?”
- Restaurant must have non-alcoholic option.
8. Presenting Menu
- All Beverage menu should be clean and in good condition.
- Menu should be at least 2/3 languages.
- Menu must be presented to guest opened.
- Present menu in the guest table and open the first page.
9. Taking Order
- Staff should have a warm smile and polite attitude.
- Approach guest table within 10 seconds whenever they need to order.
- Always prepare a note pad and a pen. Offer recommendation.
- You can say: “Are you ready to order sir and madam?”
10. Repeating Order
- Waiter must repeat the guest order.
- Don’t forget to confirm about the order to the guest.
- Inform guest the expected service time.
11. Distributing Captain Order Slip
- Waiter is distributing Captain Order Slip to Kitchen, Bar, and Cashier.
12. Adjusting Cover
- Waiter is adjusting the cover equipment based on total pax and guest order.
13. Serving Bread & Butter
- Waiter is serving Bread & Butter to the guest from left side.
14. Serving Beverage
- Make sure the beverage are made as ordered.
- Serve beverage to the guest.
- Always serve ladies first.
- Avoid reaching across guests.
- Move around the table and serve every guest from him right side with your right hand when possible.
- Repeat the name of the drink and any special requests as you serve each drink to ensure that it is correct.
15. Serving Food
- Make sure the food are made as ordered.
- Serve food to the guest.
- Always serve ladies first.
- Avoid reaching across guests.
- Move around the table and serve every guest from him right side with your right hand when possible.
- Repeat the name of the food and any special requests as you serve each food to ensure that it is correct.
- Leave the table by saying: “Enjoy your meal” or “Enjoy your food”.
16. Clearing Up
- Wait to clear glasses and plates until more than one guest at a table is finished, so guests who are still eating or drinking do not feel rushed
- After all guests have finished their main course, all plates, cutlery and side dishes related to the dish must be removed.
- If the item is served from the right, it must be removed the right. Of course, if the guest is not easily reachable from that side, one shall collect the items from the other side.
- After the last course, but before the dessert, all plates, cutlery, condiments. Bread & butter are cleaned from the table and any crumbs are removed.
17. Crumbing Down
- The waiter approaches the guest from the left hand side.
- The waiter should be holding the crumber on top of a small silver platter in his left hand.
- It is important that during this action you do not disturb the guest on the table.
- The crumbing down of the table must be done within no longer than five minutes of after the clearing of the mains.
18. Adjusting Cover Equipment for Dessert
- Waiter is adjusting the cover equipment dessert based on total pax and guest order.
19. Serving Dessert
- Make sure the dessert are made as ordered.
- Serve dessert to the guest.
- Always serve ladies first.
- Avoid reaching across guests.
- Move around the table and serve every guest from him right side with your right hand when possible.
- Repeat the name of the dessert and any special requests as you serve each dessert to ensure that it is correct.
20. Clearing Up
- Wait to clear glasses and plates until more than one guest at a table is finished, so guests who are still eating or drinking do not feel rushed.
- After all guests have finished their dessert, all plates, cutlery and side dishes related to the dish must be removed.
- If the item is served from the right, it must be removed the right. Of course, if the guest is not easily reachable from that side, one shall collect the items from the other side.
- After the dessert, all plates, cutlery, condiments are cleaned from the table and any crumbs are removed.
21. Billing
- Ensure the bill is accurate, always double check the bill before presenting it to the guest.
- Always count guest’s money infront of guest.
- Thank the guest and process quickly.
22. Farewell to the guest
- Thank the guest by name and bid farewell to all members of the party.
- Help customers leave their table.
- When assisting the guest, ensure ladies first.
- Always says: “Hope to see you again.” or “Please come again soon.”
- Table should be reset immediately.