BASIC FOOD and BEVERAGES SERVICE

TRAINING

1.SEQUENCE OF SERVICE;

MODULE 1 -Welcoming Guest/Greeting the Guest

The guest will be greeted by the service Ambassador-Hostess as soon as
they come .IF the hostess is not around they will be greeted by any staf
member closest to the entrance of the restaurant.While leading the guest
or escorting them you should be within and not more than 1 meter from the
guset.
MODULE 2 -Seating the Guest/Unfolding or opening the napkin.
Pull the chair out away from the guest position,just enough space for the
guest to enter always start with the LADIES first,by age.
Ater all the guest has been seated,pick the napkin and unfold it into the
guest lap.
-Presenting the menu/introduce the buffet/
-Service Ambassador Introduction
The hostess will introduced the Service Ambassador to the guset.If the
service ambassador is not present,tell the guest that the bserver will be here
shortly.

MODULE 3-Taking Beverages/Food Orders

START with the ladies first,by age.clockwise
-Pouring of Water/Serving of Bread
-Rectify Table Set Up
If the table is is set for
four(4) and only two(2) guset occupy the
table,removed the extra covers using your bar tray.
MODULE 4-Serving Beverage/Food Order

Pre-meal drinks are served.Ladies first,next gentlemen and last the

Host.Wine if ordered is served.
-Check for Satisfaction
Check for the satisfaction by visually checking on the table and looking at
the guset body language.While having the main dish verbally check the
satisfaction and thank the guset for positive comments.
-Clearing dirty plates/empty Glasses
During the meal dirty plates,empty glasses ,sugar wrappers etc.needs to be
cleared in the table.
-Final Clearing/Crumbing down of Table.
Check that all guest are have finished their meal by observing the knife and
fork are parallel at each other on the plate.
Crumb the table after clearing.

MODULE 5-Presenting the Dessert Menu/Offering Coffee or Tea

-Offering after Dinner drink.
-Preparing the Check/Presenting the check/Settle the check/ask if
they need more
Aske the guest if they still need anything,if none politely ask if you could
prepare their bill.Prepare the check,Ensure that is accurate.All charges has
been entered,The printed check must be clean,not folded and no spot.
Present the politely in the check folder,if the guest is not ready to settle as
yet,Step back and give the guest time to look at their bill.
Settle the check,Once the guest signs or gives payment,step back in THANK
the guest.
For room charge,check the guest signs the the check with printed name and
signature,
For cash payment,descreetly count the money and inform the guest of cah
received.
For credit card payment,verify guest name ,siganature and validity date.
Settle the accounts in the POS.
-THANK the Guest and Bid Farewell.

2.FAMILIARIZATION of EQUIPMENTS
-China Wares
-Flat Ware
-Silver Wares

3.FORMAL DINING/RESTAURANT Service Training (VIDEO)

4.PROPER TRAY HANDLING (VIDEO)
-Practical tray Handling

5.DOs and DONTs

6.ROLE PLAYING
7.EXAM

PREPARED BY;DANILO PECHARDO

F&B SUPERVISOR
WINFORD HOTEL AND CASINO