Restaurant Service

Pouring water

 

As soon as the guests are seated, waiter must pour water. Guests’ must be asked for their preference of water (regular, mineral, aerated, spring water)

 

Wile pouring water following points must be kept in mind:

Regular water poured from a water jug

 

Jug should be clean with sufficient water for number of people on the table.

Should be cold and room temperature as per guest’s requirement.

Should be carried on an underliner or with a waiters’ cloth neatly folded to ensure that the condensed water does not drip on the table.

Water must be served from right hand side, ladies must be served first.

Glasses must only be refilled when they are two-thirds empty

 

Mineral water poured from the bottle

Mineral water poured from the bottle

 

Seal must be opened in front of the guest.

 

Should be carried in a cane basket and after pouring can be placed back on the table.

 

However, must be ensured that the service of water is done by the staff and not be the guests themselves.

 

Guests must be checked with, before opening a new bottle.

 

Provide Table service

Provide Table service

• Welcome each guest at your station. Pull chairs for all guests. Bread and butter should be placed on the table as soon as the drink order is taken, and replenished as soon as the bread and butter are consumed. As beverages or water are consumed, refill and take orders for additional beverages.

Menu presentation

Menu presentation

• Present individual menu cards to the guests.
• Menu card must be presented from the right hand side, open to the first page.
• Give 5-7 minutes to the guests to go through the menu.
• Check with the guests if they are ready to place the order, by inquiring “ May I take your order Sir/ Madam” or “ Are you ready to place your order Sir/ Madam”?
• Stand straight at a position where it is convenient to talk to the guests.
• Assist the guest in choosing the best dish on offer, use ‘suggestive selling’ or ‘up selling’ techniques.
• Take down the order systematically on KOT (Kitchen Order Ticket)
• After taking order, repeat the order.
• Take menu card back from the guests and put it back in place.
• Inform the guests of the approximate time it would take to serve the food.