Restaurant Service

Order taking

 

Aperitif card must be presented to take drink order prior to presenting food menu.

 

Unless the food has been pre-ordered, as soon as the guests are seated, they must be presented with the menu card

Be knowledgeable

Be knowledgeable

• The captain or waiter taking the order should be able to describe every item on the menu. He/she should know what it looks like, the recipe, the taste, and the method of preparation. Know the history, statistics and geography of the establishment. He/she also should know the basic eating customs of different cultures.

Move gracefully

Move gracefully

• The need for the servers not to be clumsy in a dining room is of such magnitude that in exclusive restaurants like a three-Michelin star restaurant in New York, Monte Carlo and Paris, the owner hires a choreographer to teach the waiters how to move with grace.

Be discreet

Be discreet

Do your chores swiftly, without interrupting and asking for permission, just smile. Do not interrupt a discussion between guests to state your opinion. Answer only if asked by the guest.

8. Use an unde- liner

8. Use an unde- liner

• For everything brought to the table except china, use an under-liner. A beverage tray for glasses, a lined caddy for the condiments, a lined plate for silverware or a tray for the coffee cups and saucers, etc.

9. Service with Teamwork

9. Service with Teamwork

Help your co-worker today and you will get help when you need it.

10. Anticipate and be discreet

During service servers should try to be almost invisible.

Address the guest for specific tasks only, such as when taking orders, serving food and beverage, and collecting the check. Take care of maintenance procedures, re-fill glasses, replace ashtrays, replace silverware and clear the soiled dishes while being as unobtrusive as possible and checking guest satisfaction.