Food & Beverage Service Sequence 

You seems so serious🙂🙂 Never forget to smile.

Thank you may basis na ako kung pano gawin.

Always smile maam dont forget.

need lang poo!! thank you po!!

Good Job... parang flight stewardess din pala...

Lakas ng boses ng server dapat moderate lang always wear your smile

Good morning mum, thank you mum, yes mum, you're welcome muuum

ありがとうございました

She is very serious need to smile to guest hahahahaha.. But i learned a lot from this video now its my turn hahahahahahahaha..

Dapat Jan glasses na lang ang matitira

Is there any age limit if u want to take the course of FB?

“May I present to you a bottle of ___wine with vintage year___ ,a heavy/light bodied ___wine” Docket systems or the order slip 1. Triplicate docket system - a traditional manual system often used in medium and large-sized hotels and restaurants. 2. Duplicate docket system - often used in small, informal restaurant. 3. Electronic billing machines - used in some establishments where the waiter, rather than the cashier, prepares the bill. 4. Computerized systems - used in large establishments and chain restaurants 11. Correcting or rectifying the cover  Table to be set-up with the appropriate mise-en-place according to the food orders as written in the captain’s order form by using standard transport plate (STP)  The 1st flatware to be set are for the main course and the last are for the 1st course.  Guests use the outer most cutlery for their first course and move inwards for each succeeding course 12. Removal of spare covers  If the number of guests is less that the covers set in the table, the extra cover must be removed to give space in the table  Use the STP in removing the extra covers  Table amenities must then be moved to the vacant space to give space for the bread and butter containers  Extra covers is considered used mise-en-place, it must be send to the dishwashing area for cleaning and sanitizing. 13. Serving food orders  Serve food according to the restaurant standard  Avoid serving food across the guest whenever possible  Serve ladies first, then the gentlemen and lastly the host  Do not forget to mention the name of the food you are serving and offer the pepper mill, parmesan cheese, dressings when necessary  Wish the guest enjoyment of their food “Here is your order (mention the food). Enjoy your meal” 14. Checking back with guests  Though it is imperative to check on guests’ satisfaction, checking too often is annoying and intrusive. Instead, check visually, from a distance. If a guest’s body language suggests displeasure, return to the table, and ask whether the dish is prepared to his or her liking.  Avoid asking guests about the food when their mouths are full.  Check from time to time of anything might be needed such as more sauce, water etc. etc. 15. Clearing soiled plate  Readjust flatware after each course is cleared and replace any that is missing or has been used. Clean flatware should be carried on a serviette or STP.  Remove un-used silver from the previous course while placing new flatware. .  Never clear any soiled dishes until everybody has finish eating until otherwise requested by the guest to do so  Always asked the permission of the guest when removing soiled dishes from the table “Excuse me sir/madam, may I clear the table/plate now?” 16. Crumbing/ brushing down  Clear all soiled dishes and un-used mise-en-place from the table including table amenities and condiments. 17. Offering and service of dessert  Present and take dessert menu  Prepare Captain’s order form and write the order  Place the order (POS or Order slip)  Prepare and set mise-en-place for dessert and coffee  Pick-up dessert order  Serve the dessert and coffee or tea 18. Preparing and presenting a bill  Ensure that it is presentable and legible.  Present the check when server deems it appropriate.  Check should be accurate, presented to the host or placed in the centre of the table.  Always be discreet, tactful, and gracious. Methods and procedures for payments  Payments are paid either by credit card, cash, electronic funds transfer at point of sales (EFTPOS), vouchers or charge account  In any mode of payments company guidelines must be followed  If the guest is paying with cash, ensure that you receive the correct amount, and return any change with a selection of bills to ensure flexibility in leaving a tip. “Here is your bill, how would you like to settle it? In cash or card?” “I received (discreetly mention the received payment)” “Here is your change/ card” 19. Bid farewell to the guests  When guests are ready to leave, assist them with their chairs and their jackets if any. Check the table to ensure that guests have not left any belongings behind.  Thank them for their patronage with a big smile by saying: “Thank you for the opportunity given us, it’s been a pleasure serving you and your party Mr/ Ms ______. We are looking forward of serving you again soon”.  The farewell should be warm and friendly 20. Tidying, clearing and resetting  After the guests left, clear the table, place tableware such as flowers or candles on a tray, not on a chair.  Use 3S (scrape, segregate and stock) in clearing the soiled mise-en-place  Change linens neatly, ensure not to spill crumbs on the floor.  Avoid allowing the surface of the table to be revealed during service. Procedure for table service of a meal  Check the sideboards have all equipment necessary for service.  Check that tables are laid correctly.  Check the menu and have a full understanding of the dishes, methods of cooking, garnishes, the correct covers, accompaniments and mode of service  Ascertain the allocation of stations and other duties, if these are not already known.  Enable the headwaiter to check that all staff is dressed correctly in a clean and well-presented uniform of the establishment

The order of table service or The ‘order of service’ or the ‘food and beverage service sequence’ is a sequential checklist of services from arrival to the departure of the guest. It will differ in detail depending on the style of the establishment and the services that it offers. Checklist of table service 1. Greeting and seating guests Welcoming the guest  First impression is very important. Welcome guest 30 seconds upon arrival  Walk towards guest and make eye contact, warm smile, greetings and introduction  Get information  Be open, friendly and respectful Example: “Good (time of day), madam/sir, welcome to Le Café. I am (name) at your service, reservation under what name?” If the guest has a reservation make sure his/her table is prepared in advance. Confirm the guest reservation “You reserved for 1 table for 2 persons, in a non-smoking are, is it correct?” If there is no reservation or it is a “walk-in” guest ask the important details “May I ask, table for how many?” “Do you prefer a smoking or a non-smoking area?” Seating the guest  Escort to customers to their appropriate table “Please follow me”  Asked the host if the table is fine “Do you like this table?”  Set guest ladies first and must always be seated against the wall (if any)  Pull the chair, when seated and ask if they feel comfortable with their seat 2. Introduction by the server  The Maitre D’ / hostess must introduce the server.  Service staff greets and welcome guest into the station “Good (time of day), madam/sir. I am (name) and I will be serving you this (time of fay) 3. Opening napkins Opening and placing the napkin to the lap of the guest shows that we care to the smallest details.  Pick-up the napkin with your right hand.  Un-fold the napkin and place on the lap( as shown in the picture)  Do not cross your hand exposing your underarm to the guest “May I lay the table napkin?” 4. Serving water  Carry the water pitcher with your right hand,  Serve water from the right side of the guest, ladies first host last  Inform the guest that you are serving tap water  Fill the water goblet until 2/3 full. 5. Serving bread and butter  Execute Russian service place one piece of portion butter on top part of the bread plate.  Execute Russian service, ask the guest of which bread he/she would like to have and place two pieces of bread on middle part of the bread plate.  The butter dish and breadbasket with the remaining butter / bread to be placed in the middle of the table. “ Ma’am/ sir, this is your freshly baked bread” 6. Taking pre-dinner drinks/ aperitifs order  Drink order is the first point of service, it is especially important that it be smooth and error-free.  Offer aperitif drinks or the special drinks of the day  Take the order ladies first, host last  After taking the order, repeat the order and thank the guest “May I offer you a glass of refreshing drink?” “May I suggest a glass of aperitif before your meal? How about a dry vermouth?” Post order/ prepare mise-en-place  Drink order is the first point of service, it is especially important that it be smooth and error-free.  Offer aperitif drinks or the special drinks of the day  Take the order ladies first, host last  After taking the order, repeat the order and thank the guest 7. Serving pre-dinner drinks  Arrange the drinks properly in the bar tray with drink mise-en-place  Served the drinks from the right side of the guest using the right hand, ladies first host last  Mention the name of the drinks when serving  Wish the guest enjoyment of their drinks 8. Presenting the menu Things to ensure before presenting the menu; • Presentability (clean, no dog ear) • 86 & 68 items (not available or sold out item)  Menu should be carried properly  Presented from the right side of the host using the right hand, ladies first, host last  Every guest must have a menu  Open presentation is done only if it’s a single page menu “Ma’am/ sir, I would like to present to you our menu for your selection. I will take your order whenever you are ready” 9. Taking and placing food orders  Tables are numbered. Seat, and thus, each guest, also has a number, which flows clockwise from a fixed point.  Do not forget to do the suggestive selling technique or SST.  To remind the guest of food they might forgot.  To increase average check. “Sir/ madam, our chef has prepared a very special and robustly flavoured entrée today. It’s a special dish of sirloin steak served with baked potatoes and garden vegetables” “May I suggest a bottle of red wine to complement your meal”  After taking the orders, repeat the order and after the last guest, say “Is there any thing more you might want to add to your orders” “May I repeat your order… (mention the order). Did I get your order right?” 10. Taking, placing & serving wine orders  Coordinate with the server as to what food was ordered  Present wine list from the right side of the host  Offer and suggest wine to pair of the food ordered  Place order  Prepare needed mise-en-place (appropriate wine glass, etc.)  Serve wine right away according to company standard

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Bakit Yung Iba sa right side Ng customer magserve ung Iba sa left ano ba Ang tama

Ano pong pang edit ang ginamit nyo?

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