Service sequnce training for restaurant server

Sequence of service

1. SERVICE
SEQUENCE
Presented by Andri Permana

2. OBJECTIVES
To understand the service sequence
used in the food & beverage service
In the end of unit. Student will able to
preform :
GENERAL OBJECTIVE
SPECIFIC OBJECTIVE
Guest greeting1.
Guest seating2.
Unfold napkin3.
Water Service4.
Presenting & describing menu5.
Taking order & recommendation dishes6.
Serving food & beverage7.
Clearing the table8.
Handling bills9.
Thanking guest & resetting table10.

3. 1.GUEST GREETING
The first impression from the
guest is important
“First impression and the
last impression”
Every guest attend to the
restaurant or hotel gain their
first impression from the staff
who acknowledge their
presence and the greeting
they receive.
The waiting service actually
begins with greeting of guest

4. THE PROCEDURE OF
GREETING GUESTS
Acknowledge new guests as soon as they arrive
(Smiling)
1.
Approached the guest with an appropriate welcome.
For example: (“Good morning/ afternoon/ evening sir”)
2.
Ask the guest whether they have made any reservation.
If had, ask them booked under whose name
3.
Ask the either they would like to have buffet or ala
carte (If ala carte, bring along the menu card while
showing the guests to their seat)
4.
Don’t forget to ask them either they are smoking or not
(some restaurant had smoking or non smoking
sections)
5.
Show the guest to their seat (Normally seat has being
allocated for guest who had make a reservation)
6.
If they don’t have any reservation, allocating the guest
according to the number of cover they come
7.
Good morning, Sir,
Welcome to Deja vu Restaurant.
I’m Jhon. your host today. Have
you made any reservation?

5. Normally, seating the guest is done by
hostess
Hostess will lead the guest to their table
which had being set if the guest had a
make reservation
If not, just seated the guest according to
the number of cover
When arrive at the table, pull the chair
for the lady
After all the guest has being seated,
unfold the napkin & laid it on the guest’s
lap (repeat it until the last guest)
2. GUEST SEATING

6. 3.UNFOLD NAPKIN
Unfold the napkin on the lap of the
guest upon they have seated
Start from women or the guest
honors of that days
Procedure for napkin unfold :
Start from the guest’s right hand
side
1.
Move anti-clockwise2.
Continue to unfold napkin to the
rest of the guest
3.

7. 4. WATER SERVICE
Offered to the guest after the seating procedure
This will be done by server of that particular
table
Purpose :
Refresh the guest’s1.
Give them some time to select pre-dinner
drinks
2.
Procedure for serving water:
The water glass is positional allow the table
knife
1.
Water is poured from the guest’s right hand
side
2.
Move anti-clockwise3.
Continue to offer water4.

8. 5. PRESENTING AND DESCRIBING THE MENU
Presenting the menu is the time for
suggestive selling
Have opportunity to sell item on the
menu and the “Specialty” and side dishes
Must understand all the item in the menu
and able to describe how they are cooked
and served
A good server is the person who able to
persuade the guest to try any menu in the
card. And also capable of attracting the
guest with their own stlye of explaining
the menu to the guest, so that the menu
sound interesting

9. THE THEQNIQUES OF
PRESENTING THE MENU
Make sure the menu card is clean & tidy before you
take it
Carry the menu on the flat of left arm
Present the menu to the guest’s right hand side
If the menu is placed inside the cover. Opened up it
first page. Before being presented to the guest
When all the guest had received their menu card.
Leave them for a while and lets the guest make their
choice first.
But it is good move. If the waiter can be a person who
makes things easier for the guest. By suggesting them
what is the best offer they can had
By doing this, will make the guest choose their meals
faster

10. Food orders are taken as soon as the
guests have made their selections
The server must be alert to signs
inferring that the guests ready to
order
Don’t ever let the guests waiving their
hands or waiting to long to order their
food
6.TAKING ORDERS &
RECOMENDING DHISES

11. THE PROCEDURES OF TAKING ORDERS
Ensure the guests ready to orders
Used captain orders to take the orders
Take the orders of the guest from their right hand side. Move anti-
clockwise or clockwise around the table
Hear carefully to what the guest’s said and write it down of the captain
orders
Note any special requirement, if any
After the guest finished ordering their meal, repeating the orders it’s a
MUST!(so, that what you have written are the same as what the guest’s
had ordered)

12. CAPTAIN ORDER
A tools that used for the restaurant’s staff
to write down the guest’s order
Normally, captain order have 3 layer of
carbon pepper:
First copy (White color) is for kitchen
reference
1.
Second copy is for bar (if there is an order
for beverages)
2.
Thirds copy is for cashier for billing purpose3.

13. Once the food are ready, the server
will take the food from kitchen and
serve it to the guest
Here, the server, must aware about
‘who taking the menu’
Means that serving the correct
dishes to the correct guest
Furthermore, the correct method of
serving must be applied
7.SERVING FOOD & BEVERAGE

14. PROCEDURE OF SERVING
FOOD & BEVERAGE
Begin with the women or guest of honor first then followed by the other
guest
Continue serving around the table clockwise
Serve all food from the right hand side of the guest with your right hand
(except bread & butter from the guest left hand side)
Serve all beverage from the guest’s right hand side with right hand
Refile the water, coffee or tea without lifting the cup or glass from the table
When pouring hot beverage for the guest seated closed together, use a
clean fold napkin and cover up the top of decanter (protecting the guest
from exposing to the hot steam.

15. 8.CLEARING TABLE
Plates are cleared after a course when the guests have finished.
Guest usually indicates that they have finished eating by placing their
cutleries together on their plate
Clear the plate by using TWO-PLATE or THREE-PLATES CLEARING
TEHNIQUES from the guest right hand side

16. TWO PLATE CLEARING
TEHNIQUE

17. THREE PLATE CLEARING
TEHNIQUE

18. 9. HANDLING BILLS
The bill stated the amount
to paid by the guests
With bills, the guest can
view clearly the total
amount they must pay to
the restaurant
The bill also are tools to
monitor the sales for the
restaurant

19. THE PROCEDURE OF HANDLING BILLS
The bill should be kept ready for
presentation as soon as the guest requires
it and present it when the guest ask
The bill is presented at table and is
placed in front of the guest from their
right hand side (open up the bill holder
and stated the total amount that the
guest must pay)
Common method of payment are cash and
credit cards.

20. 10. THANKING GUEST
Last impression = First
Impression
Assist those departing by moving
the guest chair, Collecting their
personal belongings and offering
to call the taxy and acknowledge
with final smile
Example: Thank you sir, please
come again and have a nice
day”

21. 10. RESETTING TABLE
After the guests left, the table and service area must be cleared,
cleaned and the table must be reset for the next guest
Resetting table means that all the required cutleries and glassware
must be set back on the table

22. THE PROCEDURE FOR CLEARING TABLE
Remove coffee cup and center items,
glassware and ashtray. The cup, saucer and
also glassware should be carried using tray.
If the table cloth is dirty, replace it with
clean cloth
Ensure that all chairs are returned to their
original position
Reset the setting according to the SOP’
Said station are restocked with cleaned,
polished equipment’s immediately after the
completion of service as mice and place for
the next service.

23. THANK YOU FOR
LISTENING!