Restaurant Service

Clearance

• Used plates are cleared from the right hand side.
• Plates are cleared after all the guests on the table have finished their meal. Indication for closing the meal is done by placing knife and fork together across the plate.
• Clearance is done by right hand and collected on the left hand, by the ‘first plate’ technique.
• Ensure that all the dishes are cleared from the table. Ensure that that cruet set, butter dish, bread boat, cutlery unused by guest is removed from the table.
• Do not remove bud vase ashtray and glasses from the table. All dirties should be taken for dish washing except cruet set, which must be left on the side station.

Crumbing

1. Crumbing is done to remove spills or crumbs on the table after a course or after the main course, prior to dessert being served.

2. Carried out by a crumbing spade, crumbing brush or on a B&B plate with a waiters’ cloth and a B&B knife to pick up gravies that might have fallen on the tablecloth.

 

3. Begin crumbing from the left hand side, holding plate on left hand just under the tabletop; gently sweep the crumbs on to the plate.

 

4. Open the dessertspoon and dessert fork.

 

5. Bad stains can be covered with a clean white napkin.

 

Dessert order/ Tea Coffee Order

Similar procedure as order taking

 

A waiter can take the opportunity to suggest Liqueurs or and other digestive as this time.

Presenting check

Checks must be presented only when asked.

 

Waiter must bring the check in a neat and tidy folder. Guest comment card should be in the folder.

 

A pen must be given along with the check folder.

 

When the guest is leaving the folder must be removed very discreetly.

 

Tips must never be solicited.

Farewell

This is as crucial as welcoming the guest.