Welcoming Guests and Take Food & Beverage Orders

COMPETENCY - BASED
LEARNING MATERIAL
Sector
TOURISM
Qualification Title
FOOD & BEVERAGE SERVICES NCII

Unit of Competency
WELCOME GUESTS AND TAKE FOOD &

BEVERAGE ORDERS
Module Title
WELCOMING GUESTS AND TAKE FOOD & BEVERAGE

ORDERS
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in FOOD & BEVERAGE SERVICES NCII QUALIFICATION. This
module contains training materials and activities for you to complete.
The unit of competency “Welcome guests and take food and beverage orders” contains
knowledge, skills and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheet, Self-Checks,
Task Sheets and Job Sheets. Then follow these activities on your own. If you have questions,
don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising work-based
training. Tools in planning, monitoring and evaluation of work-based training shall be prepared
during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in “FOOD AND
BEVERAGE SERVICESNCII”.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or help from
your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in this
package to allow immediate feedback. Answering the self-check will help you acquire the
knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output conforms to
the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the
institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the evaluation. You must
pass the institutional competency evaluation for this competency before moving to another
competency.
2 Document No. FBSNCII

CBLM Date Developed:: May 201 Issued by:
Food and Beverage Services NCII
Developed by:
“Welcome Guests and Take Food & Beverage
Orders”
FOOD AND BEVERAGE SERVICES NCII
320 Hours
Contents of this Competency – Based Learning Materials
No. Unit of Competency Module Title Code
1 Prepare the Dining Preparing the dining TRS512387

Room/Restaurant Area for room/restaurant area for
Service service
2 Welcome guests and Welcoming guests TRS512388

take food and and take food and
beverage orders beverage orders
3 Promote food and beverages Promoting food and TRS512389

products beverages products
4 Provide food and beverage Providing food and TRS512390

services to guests beverage services to guests
5 Provide room service Providing room service TRS512391
6 Receive and handle guests Receiving and handle TRS512392

concerns guests concerns

Developed by:
Orders”
MODULE CONTENT
Qualification : FOOD & BEVERAGE SERVICES NCII
Unit of Competency : WELCOME GUESTS AND TAKE FOOD &

BEVERAGE ORDERS
Module Title : Welcoming guests and take food & beverage orders
MODULE DESCRIPTOR:
This unit deals with the knowledge and skills required in providing pre-
meal services to the dining guests as soon as they arrive in the
foodservice facility. It covers the dining room or restaurant service
procedures before the food and beverage orders are served. This unit
involves the initial steps in the sequence of service that includes the
welcoming of guests, seating the guests, taking food and beverage
orders and liaising between the kitchen and the service area.
NOMINAL DURATION: 60 Hours
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1 Welcome and greet guests
LO2 Seat the Guests
LO3 Take food and Beverage orders
LO4 Liaise between kitchen and service areas

Developed by:
Orders”
Definition of Terms
Term Explanation
Account A folio or file in which transactions can be recorded
Items used to fit out the tables. Also referred to as centre

‘Accoutrements’
pieces
It is the term used for a menu that has individually priced

A la carte
dishes. A la carte means ‘from the card/menu’
A la carte setting Basic table setting for an individual cover
Anticipate To realize beforehand; foretaste or foresee
The process undertaken at the end of a shift to determine if

Balancing
actual takings balance or match recorded takings
Bain Marie A large pan that is filled with hot water and has a heat source:
smaller pans can be set in the larger pan to keep food warm or
cook food slowly
Briefing A meeting to discuss an upcoming shift
A specific amount of money, made up of various amounts, used

Cash Float
for cashiers to give change
Centrepiece A large central object which serves a decorative purpose
A transaction resulting from the sale or use of a product or

Charge
service
Checklist List used to identify complete list of activities to be performed
Contamination Spoilage of safe food: food must be thrown out
Cover A place setting for a guest OR word used to describe the

number of guests
A term used to identify plates, cups, saucers and bowls

Crockery
normally made from china
Cruet French term for salt and pepper shakers or an oil and vinegar
set

Developed by:
Orders”
Term Explanation
A person who purchases goods or services from another;
Customer
buyer,patron
A term used to identify knives, forks, spoons, teaspoons and

Cutlery
service utensils made from stainless steel.
Dining environment The dining area
EFTPOS Electronic Funds Transfer at Point of Sale. An electronic method

of payment using a credit or debit card
Financial The monetary dealings between the customer and the

transaction establishment
Gueridon trolley A movable service or trolley from which food be carved, filtered,
flambéed or prepared and served
A period of time in which different shifts will have time to

Handover exchange information that will benefit and ensure the smooth
continuation of the department.
Hot box A container used to keep plates warn prior to serve
An account established for a person or company who is not

House account
accommodated in a guest room
Maitre d’/Maître A dining room attendant who is in charge of the waiters and the
d'hôtel seating of customers
Mill Used to grind salt and pepper; a grinding mill grinds solid
materials so they are smaller
Mise en place French term meaning ‘put in its place’- the preparation of items
and areas before service
The tasks, responsibilities or step by step instruction to be

Opening procedure
performed before the start of service
POS terminals Point of Sale terminals or cash registers
Post mix A drink dispensing system for simultaneous dispensing of syrup

and water/soda in a single valve chamber to produce a flavored
drink
Smorgasbord An assortment of foods served as a buffet meal

Developed by:
Orders”
Term Explanation
Table d'hôte A French term meaning ‘host's table’
Table side service Service that takes place near a customer table
Items that are placed on a customer table including cutlery,

Tableware
crockery and glassware
Temperature Danger Is between 5˚C and 60˚C and is the temperature at which
Zone bacteria can grow most rapidly to dangerous levels in food
Tent cards Cards used for the display of information or advertising folded in
a triangular fashion to stand freely on a table
The difference between the actual takings (total of payments)

Variance
against recorded payments
An area where a person works or where items needed for the

Work station
completion of tasks are kept or stored
A reading/report on all the financial transactions processed

X reading
through the cash register during the shift or day
A final report on all the financial transactions that have been

processed through the register during the shift or day, and this
Y reading reading also clears the register’s memory of those transactions,
leaving the register ready for the next day’s or shift’s
transactions.

Developed by:
Orders”
Learning Outcome No. 1 Welcome and greet guests
CONTENTS:
 Preparation of service equipment / utensils and supplies
 Cleanliness and condition of equipment / utensils and supplies
ASSESSMENT CRITERIA:
 Guests are acknowledged as soon as they arrive.
 Guests are greeted with an appropriate welcome.
 Details of reservations are checked based on established standard policy.
CONDITIONS:
The trainee/student must be provided with the following:
 Tables and chairs  Dinner knife

 Glassware  Ashtray
 Dinner fork  Trays
 Dinner spoon  Plates
 Table cloth  Cutlery
 Table napkin  Crockery
 Teaspoon  Linen
 Menu and wine list  Condiments
 Flower arrangement  Cash register
(artificial/fresh)  Coffee maker
METHODOLOGY:
 Lecture
 Discussion
 Film viewing
 Demonstration

Developed by:
Orders”
ASSESSMENT METHOD:
 Oral examination
 Written examination
 Performance test
Learning Experiences / Activities

Learning Outcome # 1
Welcome and greet guests

Learning Activities Special Instructions

Developed by:
Orders”
Read: Information Sheet 1.1-1 This Learning Outcome deals with the development
of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
“Relay information in a clear and concise
manner using appropriate communication finishing a competency of the qualification.
techniques ”
Go through the learning activities outlined for you on
Answer: Self Check 1.1-1 the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
Perform: Task Sheet 1.1-1
The output of this LO is a complete Institutional
Competency Evaluation Package for one
Competency of Food and Beverage Services NCII.
Your output shall serve as one of your portfolio for
your Institutional Competency Evaluation for
welcome guests and take food and beverage
orders.
Feel free to show your outputs to your trainer as you

accomplish them for guidance and evaluation.
This Learning Outcome deals with the development

finishing a competency of the qualification.

the left column to gain the necessary information or
After doing all the activities for this LO1: Welcome

and greet guests; you are ready to proceed to the
next LO2: Seat the guests.
INFORMATION SHEET 1.1-1
PREPARE FOOD AND/OR FOOD AND BEVERAGE OUTLET FOR

SERVICE

Developed by:
Orders”
1. Check food service area and customer facilities for cleanliness
prior to service, in accordance with enterprise procedures, and
where required, take corrective actions.
Introduction
Staff working in a food and beverage facility will
be responsible for checking the food and beverage
area prior to opening/service to ensure its
cleanliness and, where required, to take corrective
action.
In most establishments, employees are rostered
on a minimum of half an hour depending on bookings and the size of the
facility before a shift starts, to prepare a restaurant/dining area for
service.
The preparation of a restaurant is vital for the efficient and successful
running of any meal shift. Things need to be checked, stocked,
positioned and cleaned before a restaurant opens to the public, and if a
restaurant is unprepared, service may be slow, inefficient and seen as
unprofessional by the customer, who then may decide not to return.
You need to be ready for service when the doors open – otherwise you
always seem to be playing catch-up, and never get on top of what needs
to be done.
The range and variety of food and beverage outlets

The industry boasts a wide variety of food and beverage
outlets.
The notes provided in this manual are intended as a
guide to what is generally applicable. However you are
advised to identify what specifically applies at your
workplace and comply with those requirements where they differ from
what is provided in these notes.
In many instances the preferred methods, techniques and protocols will
reflect the nature and style of the establishment and the atmosphere,
image and environment it wishes to create.
For example, one establishment may aim for a casual dining environment
while another aims for a more formal approach.

Developed by:
Orders”
Neither is right or wrong – they are simply different and it is your
responsibility to provide the style of service appropriate for the venue
where you work.
If unsure about what applies where you work, speak to your supervisor.
Cleaning and checking the restaurant area
All areas need to be checked for cleanliness or cleaned prior to service.

Most establishments employ cleaners to do the bulk of the cleaning
during the hours the area is closed. However, throughout the day, certain
areas must be monitored for their ongoing cleanliness and any problem
areas must be rectified promptly. These problems cannot wait until the
daily major cleaning service.
These procedures follow any establishment schedule. They cover a wide
diversity of tasks and equipment. The size of the venue, the number of
staff, the number of covers, layout, service style and opening hours will
all impact on the cleaning and checking that are required.
Areas to check for cleanliness may include:
Furniture – tables and chairs
Wall hangings – pictures or displays
Fixtures – light fittings and door knobs
Plants – indoor plants and pots
Glass – windows, panels and doors
Floor – carpet and tiled areas
Work stations – waiter’s sideboard
Toilets – rest areas
Operating equipment such as coffee machine, carving trolley, toaster,
bar chiller, bar blender etc..
Checking and cleaning customer facilities
Facilities can say a lot about the hygiene levels and standards of an
establishment.
Customers dislike visiting facilities in a venue that are messy or unclean,
and often infer things about other areas of the property based on what
they find in these public areas.

Developed by:
Orders”
It is therefore very important to keep these areas clean. Waiting staff
cannot afford to adopt a view that says ‘these are not my areas – it’s not
up to me’.
They are – and it is!
Customer facilities may include the waiting area, the toilets, non-
smoking areas and external areas.
Waiting area
This area is used to seat customers who may be waiting for a table, or
waiting for other guests to arrive.
Waiting areas usually have seating, offer written material for customers
to read, and have some of view to keep customers engaged while they
are waiting.
Waiting areas may also have a cloakroom to store customers’ property. It
is vital for cloakrooms to be clean and well-maintained in order to reduce
the risk of damaging customers’ property, and to create an initial
impression of care and attention to detail throughout the entire property.
Waiting areas are usually near the front entrance, and are often the first
area a customer enters. This first impression of the establishment is
very important so cleanliness and tidiness is essential.
In addition, staff who work here must realise that their dress, actions
and demeanour are likewise critical: they must also realise that
customers will see them before they talk to them, and are forming an
opinion of the establishment long before the first word is said.
Toilets
The restroom area must be kept clean at all times and well-stocked with
the necessary items.
Depending on the number of patrons, some restroom areas can get quite
messy during service.
A Cleaning Schedule and Checklist for the individual facility should be
prepared and used to guide inspections of toilets.

Developed by:
Orders”
The following areas in a restroom must be checked
for cleanliness and stocked before service and
regularly throughout a shift. Checks should
include:
Benches – making sure they are free from water,
soap scum, tissues and glassware
Toilet cubicles – checking they are stocked with toilet paper; the toilet
bowl and seat must be clean
Urinal – checking they are clean and in good working order and
deodorant blocks supplied where appropriate
Hand towel dispenser – making sure it is stocked with woven paper
towels
Hand dryer – verifying it is clean and in good working order
Soap and sanitiser – checking to ensure sufficient supply
Waste paper basket – emptying it as required and ensuring it is not
overflowing, and is fitted with a bin liner that is in good order
Floor – making sure it is clean and free from rubbish and liquid spillage
Making sure the area has a clean and hygienic smell.
Unfortunately, some customers visiting hospitality establishments could
be ill, and if someone has been ill in a toilet or restroom, then the
problem must be addressed immediately. Even though it’s a dirty job,
you’ve got to fix it. You must not just ignore it.
If you can’t do it, get a cleaner on to it immediately.
When these checks and cleaning duties are being performed, it is also
necessary for you to keep an eye peeled for any pieces of furniture, or
other items that require repair or which may pose a danger. These should
be reported to the appropriate person (supervisor or the maintenance
department), and removed from service where warranted.
Work within guidelines for Occupational Safety and Health (OSH)
regarding cleaning toilet areas, such as wearing disposable gloves,
taking all necessary measures to protect yourself against injury when
dealing with chemicals, being alert to the possibility that needles may
have been disposed of in the toilet cubicles or in the waste bins.

Developed by:
Orders”
Smoking areas
The main cleaning of this area should have been done by the cleaning
staff but your role may include:
Checking that the cleaning of this area has been done – and arranging
for supplementary cleaning where required
Doing spot cleaning of areas and items that
require it – the cleaners may not always
clean this area to the standard you want, or
which is required
Placing ashtrays in the area – on tables, on the
floor
Placing advertising material in the area – to promote the food and
beverages available, and to promote upcoming events, special
occasions etc.
Watering plants in the area.
Again a Cleaning Schedule and Checklist for the
individual smoking area should be prepared and used to
guide inspections.
External areas
External areas are areas outside the premises and can
include footpaths, gardens and car parks.
These areas are often forgotten by staff who normally
work inside the premises, but they are very important because these
areas are the ones that customers see before they enter the food and
beverage area. Once again, they start forming impressions about the
food and beverages and the service they will receive based on these
factors.
Duties regarding these areas are usually limited to the basics such as:
Sweeping or hosing an area
Picking up rubbish
Collecting any glasses etc. that guests may have taken outside.
Prepare and adjust the environment to ensure comfort and ambience for customers, as
appropriate
Developed by:
Orders”
The ambience and comfort level of a restaurant must be taken into
consideration when preparing for service.
It should also be continuously monitored during service to ensure it is
inline with policy and requirements. Most venues will
have set requirements in relation to:
The temperature settings on the climate control/air
conditioning systems
The lights that have to be turned on or off
The level at which sound systems operate.
Comfort and ambience

Some of the factors in achieving a high level of customer comfort and
creating the required ambience include:
Restaurant temperature set at a comfortable level taking into account
the outside temperatures. Some properties set a constant level year
round. An accepted temperature range for dining areas is 20ºC - 26ºC,
while other properties will make the room cooler during summer and
warmer during winter.
Generally speaking, the temperature level
should be a ‘set and forget’ issue. If the
temperature has to be altered, permission
to do so may be required from management
before adjustments are made.
Lighting adjusted according to the time of day
and the establishment style. Lighting is a
main way in which ambience is created and
the combination of up lights and down
lights, the use of dimmer and coloured lights all combine to produce a
required setting.
Checks must be made to ensure:

No blown bulbs
No flickering fluorescents
Dimmers are set at the correct setting
Developed by:
Orders”
Lights are on or off as required
A fresh smell. Sometimes it may be necessary to turn on the air
conditioning for a short time to clear away stale air and smoke. In
some cases the property may use a commercial product to remove
bad smells. In some venues, a fresh smell may be achieved by simply
opening windows and doors but care needs to be taken to protect
against flies and other insects coming in!
Music organised as appropriate. The type of music played must be in
accordance with establishment policies, themes, special events and
preferences. For example, Irish music on St Patrick’s Day is
appropriate
Volume of the music should be set at a relatively low level at the start of
a session and be adjusted upwards as patron noise and cutlery and
crockery noise grows during service. The music should aim to:
Provide a background to the dining experience
Mask conversations of other patrons
Create atmosphere.
In some establishments, quick-tempo music is
played to encourage guests to eat quicker
thereby increasing the possibility of selling a
table more than once per session. In other
venues, the music is deliberately chosen to provide a more relaxed and
slower-paced environment.
There is no room in venues for you to bring in your
favourite CDs and use them as the standard music
for the dining room!
Table decorations and floor displays
Decorations help create the atmosphere for the
room and may be themed to reflect the name of the
venue/room, or to reflect the interests of the
customers who eat and drink
Floor displays are used to motivate customers to
buy products (food and beverage items such as
wines, cocktails or a nominated menu item), or to
promote another part of the venue or to promote an

Developed by:
Orders”
upcoming special event in the dining area or bar (such as Mother’s Day, a
Seafood Night or Valentine’s Day).
Adjusting the environment during trade

Customers sometimes show signs that they are not comfortable in their
surroundings. You need to be aware of the body language being sent by
customers. Careful observation will let you know if people are too cold,
too hot, or if the music is too loud, or the lights too low.
It is a fact of life in dining areas and restaurants that getting the air
conditioning or music 100% right for everyone is very difficult, if not
impossible.
For someone sitting under an air conditioner outlet the temperature can
be too cold, while for someone sitting only a couple of metres away, it
can be perfect.
A party of young people may want the music
turned up or another style of music played , while
an older group may want the music turned down.
Always check with a supervisor before adjusting
temperature or music. Some properties will
require the set levels to be adhered to at all
times, while other rooms may be prepared to
alter settings where those requesting the changes are (for example)
regular customers or represent the majority of people in the room.
Set up any furniture according to enterprise requirements, customer requests and

customer and staff convenience and safety
Another major task in preparing a food and beverage service area for
service is to set up the furniture in the room.
‘Furniture’ primarily refers to tables and chairs.
The room may be set up:
In a standard fashion – where it is set exactly the
same for each session regardless of bookings,
day of the week, time of the day
To reflect the identified service session needs.

Developed by:
Orders”
Floor plan
A floor plan is a map of how the tables are to be positioned in a dining
area or restaurant.
A new floor plan is created in many establishments for each and every
service session. While these floor plans may all be similar, there will
sometimes be subtle variations, and at other times big differences
between them.
Much of what we do in the hospitality industry is based on intelligent and
adequate planning: a floor plan is one aspect of that planning.
A floor plan sets out:

Where the tables will be physically positioned
The number of covers on each table
The table numbers
Which waiters will serve which tables.
Table arrangement and placement can vary according to the type and
style of menu being served, and each floor plan must take a number of
points into consideration to ensure customer convenience and safety.
These points may include:

Developed by:
Orders”
Reservations
Number of guests – including type of guests. For example, a baby may
require a high chair
Name of guests/party
Also, the size of some bookings can indicate where their table has to be
placed simply because it won’t fit in certain locations
Customer’s arrival time
Special requests – such as the guest requesting a specific table number,
a table that has a view of the lake, one that isn’t near the entrance
door or is close to the dance floor
Needs of guests, for example, wheelchair access, need for privacy
Contact details/number for guest or party.
Shape and design of the room

This involves taking into account the structure
of the room in relation to issues such as:
Tiered floors – split level dining areas are
notoriously difficult to prepare a table plan for
as they tend to waste a lot of space
Location and size of dance floors
Location of windows
Number and size of entertainment areas
Required thoroughfares to allow both guest access to tables, toilets etc.
and to allow staff sufficient room to move around the floor and service
the tables
The amount of room required for staff movement must reflect the style of
service being offered. For example, more room is needed between
tables if gueridon trolleys are going to be used as part of the service.
Most floor plans will allow several primary service routes for waiting
staff to take on the floor so that all the tables can be serviced
Location and number of booths or alcoves that exist in the room – if
applicable.
Immovable objects
Developed by:
Orders”
Within most rooms there will be various objects that cannot be moved
and there is therefore a need to plan around them. They include:
Waiter’s stations
Pillars
Staircases
Display cases.
Style of furniture
These will also influence the layout of the floor plan. Factors involved
are:
Shape of tables –– round, square, half-moon, quarter-circle
Size of tables – two-person, or four-person
Type of chair used at the tables.
Exits and doors

The location of doors and whether or not they open inwards or outwards
must be taken into account in relation to:
Service doors – to and from the kitchen, bar
Fire exits
Restroom doors
Main entrance to the room.
It is standard practice to try to seat guests away from doors wherever

possible as these areas are likely to be high-traffic areas that can
detract from the guest’s enjoyment of their dining experience.
Further considerations
Further points that may need to be factored in include:
Leaving space for guests to move in and out from their table with safety
and without having to ask others to stand up
Providing customers with enough space around the table to grant a level
of privacy. Placing tables ‘too close’ to others is to be avoided
Developed by:
Orders”
Avoiding placing tables in draughty areas, directly under speakers or air
conditioning, or too close to waiter’s stations
Making provision for hats and coats, where applicable.
Customer and service personnel access

All rooms must be checked prior to service to ensure there is adequate
access for both customers and service staff.
A room that is overcrowded has the potential to reduce customer
satisfaction. This may be due to being too close to others; service levels
are reduced because of the difficulty staff might have in getting to
tables.
It can also present a potential danger if there is a need to evacuate the
room for any reason.
Access routes into the room and between tables must ensure:
The ability of all patrons to move freely to and from their tables
Room for staff to service individual tables – that is, to
move freely and easily around individual tables
Room for staff to wheel service trolleys around the room
and to individual tables
Ease of access to facilities in the room such as toilets,
viewing areas and service points such as bars, food
pick-up points and dance floor
Waiting staff can have freedom of movement around
their waiting stations.
Display food and beverage items according to enterprise and legislative requirements
Not all food and beverage outlets display their items but many do,
especially where they believe they can use the concept of ‘selling by
seeing’ to assist and increase sales.
Where food items are displayed for service, they must be handled in such
a way that complies with internal requirements and externally imposed
legal obligations.
What’s involved?
Both food and beverage items may be displayed in a service room.

Developed by:
Orders”
Commonly, wines will be displayed so that customers can browse at
what is available before they make their selection. These wines may be
displayed in bins, on shelves or feature as the centrepiece of a special
display.
Other beverages may simply be ‘on display’ almost by default by virtue of
where they are stored, such as on shelves behind the bar, or in glass-
fronted refrigeration units that are visible to customers.
Food items may be displayed in bain maries or salad counter as follows:
As raw food – for example, pre-cut steaks,
whole fish or fish fillets, raw hamburgers,
boutique sausages and other cuts of meat
such as chops, cutlets, loins, rashers etc.
As cooked, ready-to-eat food in premises that
want to offer a fast-food service of either
cold or hot food
As foods available to supplement main courses such as salad
vegetables, pre-made salads, hot and cold sauces, gravies, hot
vegetables, soups and hot and cold desserts.
It is important to note that cold food must be kept at 5ºC or below whilst
hot food must be kept at 60ºC or above.
Foods and beverage items may also be displayed
via trolleys on the dining floor. These trolleys may
be used to present, promote or provide the basis of
service for:
Hors d’oeuvres
Roasts
Desserts
Pre-dinner drinks
After dinner drinks.
Enterprise requirements
House requirements in relation to the display of
food can address issues such as:
Developed by:
Orders”
Location of items – covering the sequencing of items in displays and the
location of food display units. Some properties elect to maintain a
standard layout where items never change their location within the
display, and other venues deliberately choose to alter the location of
items on a regular basis to introduce ‘something new’ to the display
and possibly encourage customers to see, and therefore try or buy
something they haven’t seen or noticed before
Amount of food etc displayed – limiting the quantities to be displayed
Restocking of items – providing guidelines regarding the stage at which
displays are to be replenished
Need to comply with legal requirements – see below
Placement of items within nominated locations. A common requirement,
for example, with pre-made food items is to only load the display tray
half-full but to ensure that the half-full part of the tray is the section
that faces the front of the display
Appearance of individual items. There are usually requirements that all
items on display must be attractive and of saleable quality etc. Any
item that is sub-standard in this regard, even though it may otherwise
be perfectly fit to eat, must be removed from the display and/or
thrown out.
2. Check and prepare equipment for service
Introduction
Various pieces of equipment need to be used during
the service of a meal shift, and all these should be
checked for cleanliness and correct operating
efficiency before service sessions commence.
All equipment must be cleaned and used in
accordance with the manufacturer’s instructions.
Failure to clean or use this equipment as per
manufacturer’s instructions can result in expensive
damage being done to these items.
Items that are unclean, unsafe or not operating
properly should be removed from service.

Developed by:
Orders”
Coffee machines
The coffee machines should be switched on at least half an hour before
service to enable the element to heat up and achieve the required
temperature.
The coffee machine should be checked for cleanliness and all required
pieces must be in place and fully operational. As mentioned above, the
coffee machine must be cleaned and operated in accordance with the
manufacturer’s instructions.
Before service, the equipment and ingredients to make coffee should be
checked to ensure they are clean and that they are sufficient to last the
length of the service session.
Cups and mugs (where appropriate) – all sizes and styles, including
saucers
Teaspoons
Sugar bowls and sweeteners/sugar substitutes
Milk and cream jugs – normal and low-fat milk
Coffee – espresso, instant, decaffeinated
Plate for after dinner chocolates or cookie biscuits, if applicable
Napkins and doilies – where used
Espresso-specific items – tamps, knock boxes,
steaming jobs and thermometers, espresso
preparation brushes, grinders, group handles and,
where applicable, take-away cupping supplies.
Tea making facilities

Most hospitality establishments prefer to use tea bags
when making tea. However there are still a number of
establishments that stay with the more traditional method of serving tea
in a pot using tea leaves.
Before service, the equipment and ingredients to make tea should be
checked to ensure there are sufficient items to cater for the service
session.
Items may include:
Cups and saucers

Developed by:
Orders”
Teaspoons
Urns for water
Tea bags or tea leaves – black tea, semi-black tea, blended tea, green
tea, scented tea, herbal tea
Teapots – two and four-cup, including cosies where applicable
Milk jugs
Sugar bowls and sweeteners/sugar substitutes – sugar

tongs
Wedges of lemon
Tea strainer
Hot water jugs
Holders or plate for used tea bags.
Bain-maries
The bain-marie is used to keep hot food at the right temperature during
the service period. It must keep the hot food at 60°C or above.
It must be cleaned and operated in accordance with the manufacturer’s
instructions, and as the bain-marie is often accessible to customers, or
on public view, it should be cleaned with this in mind.
Before service, the bain-marie should be
switched on so that the water covering the
heating elements can achieve the required
temperature. It is the hot water and rising steam
that keeps the food hot.
Glass on a bain-marie should be checked for
cleanliness, as should the stainless steel casing.
Many customers will infer things about the food, from the condition of
the bain-marie.
The bain-marie trays must also be clean and may require your attention
during the shift: you may be required to cover food as the need arises,
replenish it and ensure its eye appeal.
Toasters
Toasters may be used during any shift, but particularly during breakfast.
Developed by:
Orders”
Toasters should be clean and free of crumbs. Crumbs can smoke and
may even catch alight causing alarm to customers.
Before service, toasters should be checked that they are in good working
order, with special attention paid to electrical cords to ensure they are
not frayed or do not have any wires exposed.
Once again, they should not only be clean, but they
must look clean, shiny and spotless.
Signage relating to supervision with children using
toasters may also be necessary.
Tunnel toasters are usually set at the setting
determined as ‘correct’ and there is usually a sign
asking customers not to alter that setting.
Salt and pepper shakers

Before each shift, salt and pepper shakers must be checked to ensure
they are clean and filled appropriately.
Blocked holes should be unblocked. This can be done with a toothpick.
The exterior of the shakers must be clean, and the tops free from
residual salt or pepper. A few uncooked rice grains are sometimes added
to salt shakers to absorb any moisture that may get into the salt.
Check the tops of the shakers are firmly in place as some customers
take delight in loosening to the extent that the next person who uses
them will find the top comes off and their meal is covered in salt or
pepper!
Cutlery
A wide range of cutlery can be used in a food and beverage facility: the
following are commonly used items:
Cutlery Chart
Large Knife – Main Large Spoon. –

course. Serving.

Developed by:
Orders”
Cutlery Chart
Small Knife – Medium Spoon –

Entrée course, Desserts and
buttering, pâté, pasta.
cheese and fruit.
Steak Knife – Soup Spoon (round)

Steak. – Soup.
Fish Knife – Fish Small Spoon (tea) –

(and some seafood Teas, coffee, prawn
items) and lifting cocktails, ice
delicate items. cream, sugar
coupes and
sorbets.
Cheese Knife. Parfait Spoon (long

handle) – Desserts
and ice cream.
Carving Knife – Escargot Tongs –

Slicing roast and Snails.
cutting large
items.
Bread Knife – Lobster Picks –

Slicing bread and Lobster/crayfish.
rolls.
Large Fork – Main Lobster Cracker –

course and Lobster/crayfish/
serving

Developed by:
Orders”
Cutlery Chart
Small Fork – Gateau Slice –

Entree, pasta, Cakes and flans
salad, dessert and
fruit.
Fish Fork – Oysters Ladle – Soup and

and prawn sauces
cocktails.
Long Pronged Fork

– Snails
(Escargot).
A common procedure to polish cutlery is as

follows:
1. Separate the cutlery into the different types
2. Take a handful of cutlery, holding it by the
handles, and dip the ends into a bucket full
of hot water and lemon
3. Using a clean, lint-free cloth, polish the
service end of the cutlery
4. Continue this procedure until all cutlery is polished
5. Place the cutlery, handles up, in the service position, either on a table
or at the waiter’s station. Polished cutlery should always be placed on
an underplate to be taken to the table for set up
6. Do not touch the top of the item that goes into the customer’s mouth.
Certain cutlery items must be cleaned and
polished according to manufacturer’s
instructions.

Developed by:
Orders”
Crockery
The type of crockery used by an establishment can vary depending on
the menu items offered, the style of service provided and the required
image the property wishes to create.
Crockery may be ‘badged’ with the name of the venue, or be unbadged.
Traditionally, crockery is white, but many colour options exist that can
be used to blend with a theme.
Standard types of crockery are:
Crockery Chart
Side Plate Cappuccino Set
Fruit Plate Tall Tea Cup
Dessert Plate Stackable Set

Developed by:
Orders”
Crockery Chart
Entrée Plate Coffee Set
Main Plate Saucers
Show Plate Tea Pot
Platter Coffee Pot

Developed by:
Orders”
Crockery Chart
Soup Bowl Consommé Bowl
Breakfast Bowl Bouillon Cup
Cloche/Dome Salad bowl
Salt and Pepper

Soup Tureen
Grinders
Sugar Bowl Sauce Boat

Developed by:
Orders”
Crockery Chart
Milk Jug Escargot Plate
Bud Vase Oyster Plate
Glassware
Usually, wine glasses and water glasses are set on tables in the room
and it may be the waiter’s responsibility to do this, ensuring the
glassware is clean of marks, chips, cracks and lipstick.
Hold up to light and check for water marks.
The restaurant glassware should be polished
before going on to tables. This is achieved by
placing a glass over a bucket of hot steaming
water and then polishing with a lint-free
cloth.
Clean glassware should always be handled
by the stem to avoid finger marks and placed
upright on a tray to be taken to the table for set up.
Many types of glassware exist but it is the responsibility of the bar staff
to determine what is used for which drink.
Glass can be plain or decorated. Variations in glass types are available
for:
Beer glasses
Wine glasses – still and sparkling
Developed by:
Orders”
All-purpose glasses – for soft drink, fruit juice,
long mixed drinks, short mixed drinks, shots,
straight nips/spirits served on ice
Cocktail glasses
Liqueur glasses and fortified wine glasses
Carafes – for the service of house wines to table
Jugs – for beer, soft drink and mixed drinks
Irish coffee/liqueur-spirit coffee mugs.
Condiments
Condiments are served with a meal to enhance or complement the
flavour.
From the perspective of preparing for food and beverage service, the
preparation of condiments is confined to the preparation of ‘proprietary’
condiments. These are the bought-in, pre-prepared condiments that all
venues use.
They need to be prepared before service and, where appropriate,
covered.
Some establishments prefer to serve their condiments in the original
bottle, so it is important for that to be checked for cleanliness as well,
especially around the neck and the cap.
Condiments include:
Tomato and barbecue sauce
Sweet chilli/ chilli sauce
Tabasco sauce and mustard
Soy and fish sauce.
Butter and lemons

Butter is also a condiment and it is usually the responsibility of waiting
staff (not kitchen staff) to prepare the butter for
service.
Butter can be served in:
Cubes
Developed by:
Orders”
Curls
Triangles
Butter pots.
Some premises use the pre-packed, portion-controlled, foiled rectangles.
Service staff may also be responsible for:
Slicing lemons for cups of tea or bar drinks
Making lemon wedges to accompany the service of fish dishes.
Napkins
Linen napkins or paper serviettes are commonly used in food outlets.
Remember that napkins cost money, so they should be handled and
treated with this in mind.
There are a number of different napkin folds
commonly found including:
Cone
Envelope
Bishop’s Hat (also called Mitre)
Fan
Opera House
Sail.
It is important that you can fold serviettes as required, because folding
serviettes is an activity that can be done during quiet periods.
There may also be times when you have functions for 300 – 400 people,
and all staff may be asked to help fold serviettes.
Waiter’s station
The main purpose of a waiter’s station is to provide the service staff
with a location on the floor from which they can work.
Items commonly found at a waiter’s station will reflect the service to be
provided and can be expected to include:
Menus and wine lists
All main types of cutlery – usually held in drawers

Developed by:
Orders”
Service plates, cups and saucers
Napkins
Service trays
Sugar bowls
Docket books and pen – or electronic equivalents
Toothpicks
Condiments – sauces, Tabasco, mustard, extra butter
Spare glassware
Removing, cleaning or replacing items

Removing unwanted Items
Equipment or items may be required for the breakfast shift, but may no
longer be required for lunch or dinner, and vice
versa.
You must know what these items are and remove
them from the service areas prior to the next
session.
Possibilities include:
High chairs
Trestle tables
Bain-maries
Coffee urns
Equipment used only for the breakfast shift – toasters, fruit juice
containers, cerealcontainers, newspapers
Glassware – glasses set for breakfast are nearly always different from
what is needed at lunch or dinner
Broken equipment or furniture
Used customer comment forms
Stock (food and beverage items) that are no longer required
Displays
Mobile trolleys.
Developed by:
Orders”
It may be the case with some items such as displays, floral
arrangements and promotional exhibits, that a ‘refresh’ is required after
every session. This is to give the area a new look for every sitting, by
removing rubbish, replenishing items and getting rid of any unattractive
elements that detract from the visual appeal of the room.
Reporting problems
There may be times when service staff identify a problem they cannot
rectify, or come across a recurring problem in the room.
When this occurs, it is necessary for the appropriate person to be
notified immediately. The appropriate person will be the supervisor, duty
manager, manager or owner.
Reporting these problems by phone or face to face are the preferred
options as they enable immediacy: in some instances a written report or
special form may need to be completed.
Recurring problems may be:
A piece of equipment keeps failing
Refrigeration that fluctuates in temperature or doesn’t reach the
required temperature
Always running out of a crockery, cutlery or glassware
Always running out of forms or pens
Circuit breakers constantly cutting in and cutting off power
Heating or cooling that doesn’t seem to respond to thermostats
The floor plan always gets lost
The need for a new piece of equipment to complete a specific task more
efficiently. Perhaps the present method could be too slow and may not
keep up with the demands of increased trade
Any health and safety issues
Always running out of a particular product
Always running out of ice for the ice buckets or beverage service
Always running out of menus or wine lists
Need for more cleaning items and equipment.
Now that the restaurant area and equipment are ready for service, it is
time to concentrate on the tables.
Developed by:
Orders”
3. Check cleanliness and condition of tables and all table
items, prior to service and take necessary corrective
action.
Introduction
Once the room setting and equipment is set up it is time to set the tables
to meet the expected trade for the meal period.
Setting tables
The presentation of a table says a lot to
customers about the level of service they can
expect to receive in an establishment.
It is important that all tables are set in
accordance with the establishment standards
and set up within the timeframes required by the venue.
A place setting for one guest is commonly known in the industry as a
‘cover’. ‘Cover’ can also be used to indicate the number of guests, as in
the phrase “we served 50 covers today”.
Covers will vary depending on the menu, the reservations and specific
customer requests.
Types of Covers
A la carte cover
A la carte is the term used for a menu that has individually priced
dishes: these dishes are divided into entrées, salads, mains and
desserts.
A la carte means ‘from the card/menu’.
This type of cover is popular and usually
consists of:
Main course knife
Main course fork
Side plate
Side knife
Wine glass
Developed by:
Orders”
Napkin
Centre pieces – salt and pepper shakers, table numbers, vases or tent
cards.
Table d’hôte cover
A table d’hôte menu is a menu that has a set price for a number of
courses.
‘Table d’hôte’ means ‘table of the host’.
All courses are included in the price and must be paid for by the guests
even if they don’t eat every course.
A typical set menu may have two to four choices of an entrée, two to four
choices of a main and two choices of a dessert.
The cover for this menu would be:
Main course gear (cutlery) – this is a term meaning main course knife
and fork
Entrée gear – entrée knife and fork
Dessert gear – dessert spoon and fork
Side plate
Side knife
Wine glass
Napkin
Centre pieces – salt and pepper shakers, table numbers, vases or tent
cards.
If a soup was the first course, a soup spoon would be set instead of the
entrée gear.
If a soup was one of the two first course choices, it may or may not be
set depending on house policy.
If fish was offered, a fish knife and fork would be included.
Tips for setting a table

The following provide guidelines that may be
adopted when setting a table – check with
individual house requirements and follow those
where they differ from the following:
Developed by:
Orders”
Use the chair as a guide to centre the cover
Side plates should always be placed to the left of the fork
Knife blades should always face left
Sufficient space should be left between the knife and fork for the meal to
be placed down. This is approximately 25 – 30cms depending on the
size and shape of the main course plate
Entrée cutlery should always be placed on the outside of the main
course cutlery
In a la carte dining, the dessert cutlery should be placed where the main
course knife is usually positioned
Wine glass should be placed directly above the main
knife.
After the table setting has been completed, step back
and look at the overall impression - it should look
attractive, balanced and uniform.
When setting tables ensure that all crockery, cutlery
and glassware used on a table are the same. There
should never be a ‘mix-and-match’ of items from
different canteens of cutlery or patterns of crockery.
For breakfast settings, a coffee cup is placed where the wine glass is
usually positioned.
At all times, centre pieces should be kept to a minimum to avoid
cluttering a table, unless management or house policy specify
otherwise. This may be the case during certain promotional periods,
specific celebrations or as part of some other initiative.
Remember, all crockery and cutlery placed onto a table should be clean
and match; all cutlery must be placed in a straight and parallel fashion,
consistent around the table for each and every setting.
Note: it is standard industry practice for all tables in the room to be set
for a service session. If the room seats 100 and you only have bookings
for 50, you don’t just set half the room.
Clothing Techniques
Linen

Developed by:
Orders”
Many dining rooms hire tablecloths from a linen
supplier who supplies and launders the required
linen items including napkins and table cloths.
When hiring linen, the room will be allocated a par
stock level of items from the supplier. If any of the
stock is lost, too badly spoiled or stained, the room
will be invoiced for the replacement cost of that
particular item.
When handling linen, it is important to remember that each item costs
money to launder. A tablecloth can cost $5.00 or more to launder, linen
napkins around $1 each.
They are also expensive to replace if the property buys and launders
their own linen.
For these reasons, it is important never to use linen napkins for cleaning
around the bar, or for cleaning up spills that will stain them forever.
Linen should only be used for the purpose it was designed for – to cover
a table, or to provide a customer with a cloth serviette.
The cloth serviette may also be used as a ‘service cloth’, carried by
service staff who are carrying or handling hot food items, and used to
enhance presentation and service of both various food items and wine
bottles.
The service cloth is often carried folded over the left arm.
Clothing a table
With clothing a table (that is, laying a tablecloth on a table), it is
important that you use the method approved by the establishment..
The following points in laying a cloth should be observed:
Never let the cloth touch the floor, and handle
the cloth as little as possible
Make sure the cloth is laid the right side up.
Check the hem to identify which is the right
side if you are in doubt
The overhang should be equal all the way around
the table. Cloths come in various sizes and
you must use the right size cloth for each table

Developed by:
Orders”
On large tables it is usual to use more than one cloth. The industry
standard is that the overlap of cloths runs away from the main
entrance door to enhance presentation by ‘hiding’ the join/overlap
Creases in clothes should also run away from the door where possible
Try to use the cloth to cover the legs of the table where possible, making
the dining area more attractive.
Dressing tables
On special occasions, or as part of standard operating procedures,
tables may need to be dressed.
Dressing takes place as part of the set up and enhances presentation of
the table.
It is time consuming, and frequently requires additional items to be used,
so it is an uncommon activity, rather than a common one.
Boxing tables
Tables can be boxed to enhance their appearance.
It is usual to box head tables at functions, display tables on the dining
floor, and tables that carry name tags of representatives at conferences.
Boxing involves folding a table cloth around the vertical fall of the table
so that the sides of the table and the legs are hidden from view.
Many establishments have specially prepared (pleated or plain) boxing
sheets that are simply held in place with drawing pins, or fitted exactly
to the size of individual tables.
Table accoutrements
‘Accoutrements’ are the items used to fit out
the tables.
In some situations you may be required to
dress tables with accoutrements such as:
Candlesticks
Candelabra
Bud vases
Overlays – a second table cloth, smaller than the first, overlaid to provide
a contrast in terms of colour or pattern
Developed by:
Orders”
Floral arrangements
Placemats
Display and promotional material for functions such as product launches,
etc.
Printed materials, business cards as above.
Functions
In some functions, especially wedding
receptions, conventions and product
launches, there is likely to be a strong
demand from the client to have access to the
dining area to dress the tables themselves.
They may ask to do the total dressing of the
tables, but more usually will want to add their
own touch (flowers, brochures, samples, kits etc.) to what you have
already prepared.
Be warned, working in conjunction with outsiders under these conditions
can be very demanding and very trying. They seem to be constantly
asking ‘annoying’ questions, requesting bits and pieces and making
suggestions that would involve you departing from standard operating
procedures.
Extreme patience and commitment to the service ethic is required in
these instances.
Allocating one person dedicated solely to dealing with these people, has
a lot to be said for it, as opposed to making all staff responsible for
assisting the client.
Checking cleanliness and checking tables prior to service

Cleanliness and the condition of the tables and the table items must be
checked prior to service to ensure the guests enter a proper and
correctly prepared room.
Checking may involve walking around and scanning each table to ensure
all is correct. Waiting staff may be required to do this in situations where
they are asked to check the tables of other waiters rather then check
their own tables, or it may be the job of the supervisor.
Things to look out for in this process include:

Developed by:
Orders”
Crumbs on chairs left from the previous session. Cleaners will clean the
floor of the room but rarely be required to clean chairs
Lop-sided, creased, dirty or otherwise unsuitable tablecloth
Missing items from the cover or table – crockery, cutlery, centre pieces,
glassware, napkins, tent cards
Missing, damaged or unstable tables and chairs
Incorrect covers set on a table. The covers must reflect the number of
guests for each table as indicated on the floor plan. Where tables
exist that do not have bookings, most venues will prepare tables to
suit the size of walk-in numbers or parties that can be reasonably
expected. This means they may set up a number of tables for two,
some tables for four people and some for perhaps six or eight people
That the actual table positions reflect the set floor plan
Rubbish on the floor, in pot plants etc.
Flies or insects – alive or dead, with special attention being paid to
window ledges.
Establishments always want the dining area set up before the advertised
service time, so problems can be sorted out before guests arrive.
Check any furniture for stability

Tables and chairs must be checked for stability
before customers arrive to ensure that they do not
pose a danger to customers, and to ensure they are
not annoying when the customers are seated at the
table.
Occupational safety and health laws impose a legal
requirement on premises to take care of the welfare
and safety of their customers.
The common law concept of ‘duty of care’ also
requires businesses to take whatever action is necessary to avoid
causing foreseeable harm to them.
Checking furniture
Prior to service, tables and table settings must be checked not only for
proper location and cleanliness but also for:

Developed by:
Orders”
Safety – we need to make sure that chairs are not compromised such
that they may collapse when a customer sits on them. We also need to
check that the chair does not pose a physical danger to the customer
by virtue of a loose part, a projecting piece of wire or component
Stability of chairs – so they won’t topple when used
Stability of tables – so that customers are seated at a table that provides
a firm surface that doesn’t move or rock when they lean on it.
We need to also physically check the room (entrance area, high traffic
areas and the general floor area) to ensure a safe environment. Check to
make sure there is:
No frayed carpet, and nothing for patrons or staff to trip over
No extension cords on public access areas
No projections into the area that could harm customers.
What must happen if a problem is detected?
If you identify a problem you must take action to address that issue.
It is not enough to simply know there is a problem – you have to do
something about it.
Actions may involve:
Notifying the supervisor
Removing the dangerous item from use
Adjusting the table to make it stable. This can involve adjusting the legs
of the table or placing a chock under one or more legs.
Verifying the menu prior to service

Types of menus and wine lists
Before and during service sessions, the menu
and wine lists should be checked for
cleanliness and wiped clean with a damp cloth,
if necessary.
Any damaged or badly soiled menus should be removed from service.
Dining areas usually have a single, standard wine list, with enough
copies to service every table.
However, there can be a variety of food menus, such as:
Developed by:
Orders”
A la carte menu
A common style of menu found in the majority of full-service dining
areas, its characteristics are:
Dishes are prepared to order
Can offer appetisers, entrées, salads, mains, desserts and snacks
Can offer a large selection of items within each category
Each item is individually priced – customers pay only for what they
select or eat.
Where an à la carte menu is used, waiting staff will not know what the
guest is going to select and therefore the setting is basic, focussing on
only the main course knife and fork because we can safely assume that
most guests will, at least, partake in a main course.
When the guests select their food, the cover is then adjusted to reflect
the menu items they have chosen. This may mean:
A soup spoon is added if the guest orders a soup
The main course knife is swapped for a steak knife where the guest
orders a steak
Fish gear is added if the guest orders a fish entrée
The main course gear is swapped for fish gear if the guest orders a fish
main course
Dessert gear is added if the guest orders a sweet
Table d’hôte menu

This is a popular and common menu where the guest has the choice of a
limited number of dishes or courses for a set price.
The guest pays the full set price regardless of what they choose to eat.
Where a table d’hôte menu is used, the setting will reflect this style of
menu. We can safely assume that most people partaking in a table
d’hôte will eat every course offered on the menu so the set up reflects
that by laying cutlery for each of the courses available.
Once again, the cover is adjusted when the order for the guest has been
taken.

Developed by:
Orders”
This may involve:
Removing cutlery if the guest elects not to eat a
certain course
Swapping main course knife for a steak knife where
the guest orders a steak
Swapping main course gear for fish gear if the
guest orders a fish main course
Swapping the entrée gear for a soup spoon if the guest selects a soup as
opposed to an entrée.
Buffet/smorgasbord
This menu is very popular in family style restaurants or taverns and
hotels, and is often used at functions:
Items are all prepared in advance and placed on display for customers to
view, and make their selection
Menu usually offers all items at the one set price, regardless of how
much a person eats. Children may be half-price
A buffet usually offers a range of soups, cold and hot meats, salads,
vegetables, seafood, desserts, and tea and coffee. Sometimes soft
drink is included
Buffets are generally self-service, with waiting
staff involved in replenishing dishes, and
clearing plates from the buffet and guests’
tables.
Contact with kitchen staff

The menu can change daily, depending on the availability of the menu
items and the chef’s choices.
It is vital for all service staff commencing a service session to be aware
of any menu variations and know what the daily specials are.
In addition, the kitchen may require service staff to ‘push’ certain dishes
to clear them, or because they represent an especially profitable dish.
Some specials or variations that could occur on a daily
or service by service basis may include:

Developed by:
Orders”
Fish of the day
Soup of the day
Specials of the day
Vegetables of the day
Dessert of the day
Specific constraints on this individual upcoming session
When the guests are presented with the menu, they should be informed
of any changes, specials or limitations at this stage to avoid
disappointment and frustration should they order items that are
unavailable.
Changes and specials may also be written up on a board, and brought to
the guest’s attention upon seating. Chalkboards should be kept clean
and all handwriting should be neat and legible.
Lots of different menu presentation options exist, from print-based
options, through hand-written boards to electronic displays.
Conclusion
As this section shows, there are a lot of activities that need
to be conducted and checked before the first customer
walks in.
It is essential that both staff and management pay close
attention to their duties and ensuring the environment is
prepared in a safe, hygienic and appealing manner.

Developed by:
Orders”
Task Sheet 2.1-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant
proof of completion of the project to your Trainer by the agreed date.
Supplies:
 Suitable evidence or other relevant proof of completion.
Equipment:
NONE

Developed by:
Orders”
Steps/Procedure:
1. Research and Identify

2. Guests request
3. How to provide
Assessment Mthod:
Use the Performance Criteria Checklist
Performance Criteria Checklist for

Task Sheet 2.1-1
Criteria YES NO
1.1 To fulfil the requirements of this Work Project you are

asked to research how to check food service area and
customer facilities for cleanliness prior to service
including:
The range and variety of food and beverage outlets
Procedures for cleaning and checking the restaurant
area
Steps involved in checking and cleaning customer
facilities
How to prepare and adjust the environment to ensure
comfort and ambience for customers
Items and methods to set up any furniture
Methods to ensure adequate customer and service
Developed by:
Orders”
personnel access
Common food and beverage items that are displayed.
1.2. To fulfil the requirements of this Work Project you are

asked to research how tocheck and prepare equipment
for service including:
Coffee and tea making facilities
Bain-maries
Toasters
Cutlery and Crockery
Glassware
Condiments, butter and lemons
Napkins
Waiter’s station
Removing, cleaning or replacing items
Reporting problems.
1.3. To fulfil the requirements of this Work Project you are

asked to research how tocheck cleanliness and
condition of tables and all table items, prior to service
and take necessary corrective action including:
Setting tables
Clothing Techniques
Dressing tables
Table accoutrements
Checking cleanliness and checking tables prior to
service
Verifying the menu prior to service
Contact with kitchen staff.

Developed by:
Orders”
Learning Outcome # 2 Seat the Guests
CONTENT:
 Completeness of table set-up
 Balance and Uniformity of utensils used
 Order of the utensils
 Eye appeal
 Timeliness
ASSESSMENT CRITERIA
 Guests are escorted and seated according to table allocations
 Tables are utilized according to the number of party.
 Guests are seated evenly among stations to control the traffic flow of guests in the dining
room.
 Cloth napkins are opened for the guests when applicable.
 Water is served when applicable, according to the standards of the foodservice facility.
CONDITION:
The trainee / student must be provided with the following:
 Table and chairs

 Dinner fork
 Table cloth
 Table napkin
 Teaspoon
 Glasswares
 Condiment
 Water goblet
 Sugar bowl / creamer
 Cup and saucer
 Flower arrangement (fresh/artificial)
 Dinner knife
 Ashtray
 Tray
 Plates
 Linens
 Service wares
METHODOLOGY:
 Lecture
Developed by:
Orders”
 Discussion
 Film viewing
 Demonstration
ASSESSMENT METHOD:
 Oral examination
 Written examination
 Performance test

Developed by:
Orders”
TAKE AND PROCESS ORDERS
1. Provide a helpful and attentive approach to customers
Introduction
This section starts to explore the activities that take place when the customer arrives at the
food and beverage establishment. Whilst the steps undertaken may differ depending on
the nature of the venue there are still some common, acceptable practices:
Greet customers on arrival
When customers arrive, it is the responsibility of the service staff to
promptly meet them with a smile and an appropriate greeting at the
door.
Remember that customers like to feel important and they should
always be treated accordingly. Besides, first impressions count and
as they say “You only get one chance to make a first impression”.
Checking reservations
When guests arrive in your dining area, the first two steps should
be:
To greet or welcome them
To enquire whether or not they have a reservation or booking.
Check at your workplace to see if this is Standard Operating Procedure or not.
Where guests say that they have a reservation, you should confirm this in your
reservations book, to identify the table they have been allocated on the table/floor plan.
Check with them the number of guests expected. Often there can be an extra one, and
sometimes there are one or two who will be cancellations. Where there are cancellations,
the chair and cover should be removed from the table so that the table is not embarrassed
by empty places.
Where an extra person has presented with the booking, staff
should immediately set another place and add a chair where
possible, or another table should be quickly identified for the
party. The key is to ensure that guests do not feel, in either
case, that they have done the wrong thing, or inconvenienced
staff.

Developed by:
Orders”
When confirming the reservation, also confirm any details that may be written against that
booking – “And you’re off to the cinema, so you’d like to be away by 8.30, is that right?”,
“And you requested a high chair, I believe?”
Where there is a note that a birthday cake, or similar, has been arranged, this should also
be discreetly checked with the host, either at the table or elsewhere.
A visit to the table informing the host that there is a phone call at reception for them can
aid in getting them away from the table. If the guest has no reservation, check the floor
plan to see if they can be accommodated.
Be alert to the opportunity to maximise sales
For instance, by asking someone who comes in at 6:30 PM without a booking, whether
they could be finished by 7:45 PM, so that you can strip their table and re-.set it for the
8:00 PM booking.
Using a table for two seatings per session – a 50-seat restaurant can quite easily serve 70
– 80 covers per session.
There are some people who will breeze in to a restaurant, claiming they have booked
when in fact they never made one. If you have a vacancy, then this really isn’t a problem,
but where no vacancy exists, the potential for trouble exists.
All you can do is apologise profusely, and offer another session.
Your house policy may dictate some other form of additional gratuity (a discount voucher,
voucher for a free item or a free drink), but many establishments adopt the stance that
says ‘If we can’t find your booking, you didn’t make one’
If the situation looks like getting out of hand, call your supervisor or the duty manager.
The greeting on arrival
What you say by way of welcome to your guests may be determined by house policy with
certain required statements and facts to be covered, or you may simply be expected to
use your common sense and good judgement on a person by person or party by party
basis as indicated by:
The weather. A genuine comment: “Isn’t it cold today?” can be a great
ice-breaker and help strike up a conversation
Sporting events – “Did you watch the game today?”
Special events – “Happy Festival Day”
The season – “Isn’t it getting dark early these days?”
A special in-house event – “Welcome to our Grand Winery Tour
Dinner, it will be a night to remember!”
In some establishments, guests may be able to leave their overcoats,
umbrellas or other items at the reception area. If this is the case, ask
the guests if they would like you to take their coat or assist with other items.

Developed by:
Orders”
Greeting guests on arrival and accompanying them to their table to seat them is known in
the industry as ‘greet and seat’.
Special needs customers
Some guests may have special needs and simple observation will identify many of these.
Don’t wait to be asked if you think there is a special need. Get proactive and offer:
Alternative easy access to their table because of a disability
A high chair for infants
Warming of a bottle for babies
Appropriate food for those with special dietary needs as
indicated in the reservations book
Privacy for romantic couples, and business people – to the
best extent possible given other bookings
Room on a table to spread out where business looks as if it
is going to be conducted
A table near the door for someone with a walking stick
Sometimes special offers have been made or vouchers will be used by guests to pay for
their meal. It is a usual condition that guests notify you of this on arrival so that you know
what billing process to use, and what other services or products they are entitled to. This
could include a free glass of champagne, the set menu only, a choice of entrée and main
or main and sweets, and so on.
Extra effort must be made with guests who are using vouchers or
participating in deals. Many expect to be treated as second class and get
quite snaky when this happens. So treat them with even extra care,
respect and high quality service!
And finally, when greeting guests, it is likely that you will know their
name. They will either tell you, or you can get it from their room
number/key, or the reservation book. It is quite simply music to their ears
to hear the sound of their own name and it shows civility, manners and
an individual orientation to them as honoured guests.
Offering pre-meal services
As and when circumstances dictate, or opportunities present themselves, pre-meal
services can be offered to guests;
These services include:
Bar service – it may be appropriate to offer guests the services of your
bar before they go to their table. Especially where the bar has a
special feature or aspect, this can be a valuable service to offer.
Lounge and waiting areas. Where your guests are part of a larger party
and they are the first ones to arrive, they may be pleased to be
Developed by:
Orders”
offered the benefits of waiting in a lounge area or a special waiting area, rather than
being made to sit alone at their dining table. This saves your guests possible
embarrassment, demonstrates excellent customer service and indicates that you are
tuned in to individual needs. You can offer the customer something to read
Valet services. These services can embrace almost anything, and are often a variation of
the concierge desk. Common services for diners include valet parking and car retrieval,
booking theatre or other tickets, arranging for taxis or limousine hire, and even
secretarial services for business people. It is not uncommon to be asked to send a fax,
or email if these services are offered, especially by people who are out of their home
city.
Participation in special displays or promotions. Where the venue is conducting an in-house
competition, or survey, or other promotional activity it is wise to at least notify your
guests of what is happening
Escorting and seating customers
Greeting and seating guests

The following steps are industry acceptable standards for greeting and seating guests.
Of course, house rules should take precedence where they differ from the following.
1. Promptly acknowledge the guests and welcome them with a greeting. An example of
this may be: “Good morning, welcome to Jack’s Bar and Grill”
2. Establish if the customer has a reservation. A number
of customers don’t have a booking – they are called
‘walk ins’. To accept a walk in, make sure that there is
a table available. If the guests do have a reservation,
check the number of guests to determine if a table is
available
3. Hats, coats, umbrellas or parcels and presents should
be taken from the customer if this is standard house
policy, or if guests request it
4. Show guests to their table, while walking at a rate that would
be comfortable for the guests to keep up with. It may be
appropriate to engage them in some form of light conversation
while doing this
5. At the table, pull out one chair to signal to the guests that they
are free to claim a seat and sit. Assist guests with being
seated, and pushing in chairs.
Seat ladies first with best view of restaurant.
Presenting menus and drinks lists
After the guests have been seated, various other rituals are
observed, including presentation of the food menus and the drinks list.
Developed by:
Orders”
An accepted sequence is:
Lap napkins if required; from the right-hand side, remove the napkin that has been
provided as part of the setting and unfold it. Refold it into a triangular shape and drape
it across the guest’s lap, pointed side facing away from them. Note that some guests
will prefer to place their own napkin, so be aware of the guest’s body language at all
times, and certainly don’t force this service on anyone. A comment such as “Excuse
me, sir” may be appropriate
Ensure any special needs are taken care of such as a high chair for children
In some establishments, the greeter or establishment host or head waiter will at this stage
return to the reception desk to seat further guests. A service staff member then takes
over the table to complete the next few steps, courteously introducing themselves and
engaging in some small talk, if appropriate
Distribute menus to the guests from their right-hand side, and leave the wine list with the
host, if applicable
Ask customers if they would like herb, garlic or plain bread, if applicable, and according to
available menu items.
The wine list is often presented after guests have decided what they want to eat, but many
establishments present the menu and the wine list together so that guests can better
match their food and wine combinations.
Provide information to customers, giving clear explanations and descriptions
Most customers will rely on you to provide them with information about the meal, the
choices available, prices, service styles and/or any waiting times that can be expected.
Providing food-related information to guests
When all the guests are seated, and the menus have been distributed, your next task is to
inform the customers of the Specials of the day and any alterations or deletions to the
menu.
Make sure you speak clearly, confidently and audibly.
When describing items, make sure you make them sound appealing by using descriptive
words like “succulent”, “delicious”, “fresh this morning”, “made fresh this afternoon”, but
also make sure you are not misleading in what you say. All descriptions must be honest
and truthful.
If you know the steak is tough, then don’t describe it as
“juicy and succulent, melt in the mouth”.
Items that may need to be covered include:
Soup of the day
Fish of the day
Roast of day
The vegetables for the session and how they are cooked
Developed by:
Orders”
Any other available specials.
After these have been put on the table, you should retire from the
table while guests browse the menu and make their selection.
Keep an eye on them for cues that they are ready to order. These
clues may include menus closed or put down on the table or guests
looking around and trying to catch your eye.
Many guests will be able to work out what they want to eat, but
there are usually some who have difficulty deciding and ask the
predictable question, “What do you recommend?”
When this occurs, you have four basic options:
Recommend what it is you like. This can be less than useful because this may not suit
them or be to their liking
Recommend what is popular. Again they may not like this style of dish but the benefit of
this approach is that you know it is popular with a large cross-section of diners
Recommend whatever it is that the kitchen have asked you to push. Again, this may not
suit them but will benefit the venue
Ask some questions first to determine whether they are after a big meal or a snack and
then recommend an appropriate dish that complies with their responses.
Additional information
In some dining experiences you may also be required to provide
additional information such as:
Recommendations regarding food and wine combinations – this will
be explained later in the manual
Location of customer facilities within the venue – such as
telephones, toilets, car parking, the gaming room, reception etc.
Information about the local area – including points of interest, tourist
attractions, local facts and statistics.
Many venues, especially those where guests are also in-house
guests staying in rooms in the property, management may require all their customer-
contact staff to actively promote the local area to guests.
The idea behind this is that if the staff can convince the guest to see more of the local area
and attractions this will increase the likelihood that they will stay an extra day or two at the
property. This, naturally, increases revenue for the business.
In these situations it is useful to engage guests in conversation that includes questions
such as “What did you do today/What did you see today?”
This allows you to work out what they have seen and what they haven’t yet seen or visited.
You then share the experiences they have had, and use this knowledge to recommend
they also go and see whatever they haven’t seen yet.
Developed by:
Orders”
2. Take and record orders accurately and legibly
Introduction
Customer orders need to be taken accurately.
Various formats exist for the taking and recording of orders
and these must be adhered to in accordance with
establishment or department requirements and forwarded
quickly to the kitchen or bar so that the order can be
processed.
Taking orders
Options available
The method of taking orders may vary from establishment to establishment, and can vary
within the one business.
Staff may be required to:
Remember orders relying solely on their memory, as is
the case at most bars and in some restaurants
Record orders on paper-based order forms such as
waiter’s dockets and order pads
Record orders using electronic means such as small
hand-held computers (PDAs – Personal Digital Assistants) which also send the orders
to the kitchen or bar and interface with point of sale registers to facilitate account
tracking, processing and payment.
The role of the order
The order serves four different purposes:
Informs the kitchen or bar staff of the order so that they can produce the items required by
the customers
Informs the service staff of any changes needed to the cutlery. Some may need to be
removed, some may need to be added or exchanged
Identifies who is eating or drinking the items ordered so that the right item can be served
to the correct guest
Provides the basis from which an account can be made up and presented to the customer
at the end of the dining experience.
Whatever the method used, orders should be taken promptly and accurately with minimal
disruption to the customers. You need to pay attention to what is being said, and use
positive body language and verbal communication when taking the order.

Developed by:
Orders”
Guidelines for taking the order
There are a number of rules you should try to follow when taking and recording an order:
 Be aware of signs given by the guests that they are ready to order. This could be
guests looking around for attention, guests who have closed their menus or guests
looking anxious
 Ensure all orders are recorded accurately and legibly. Using
the appropriate terminology and abbreviations and making
sure that the written order does not:
 Omit any important parts of the order such as how the steak
is to be cooked (see below), whether the main course is to
be entrée size or the fact that the main meal is to be served
with mash potato rather than French fries
 Confuse the person reading or having to interpret it. There is
no point requesting ‘two fish’ from the kitchen if there are
three fish dishes on the menu. Similarly, just asking the bar
for ‘a beer’ doesn’t tell them the size, brand, style, or whether
the beer is to be a packaged one or a draught one
 Orders should be taken with minimal disruption and interruption to guests. There
needs to be sensitivity in how the table and the customers are approached so that
they don’t feel they are being pressured or their private conversations are being
listened to.
 Recommendations or suggestions are made to the
customers to assist them with drink and meal
selections. Even where you have provided assistance
when the menu or the drink list was presented, when it
comes to actually taking the order guests may still
need extra help or need you to repeat information
previously given
 Service staff should always take the guest’s order from the right. This is an industry
standard but check to see what applies where you work. This obviously can’t
happen in situations where:
 There is an obstruction – such as a wall that prevents you
standing to the guest’s right-hand side
 The guests are involved in conversation or looking at
something between them that would make it impractical,
rude or otherwise difficult to take the order
 Guests should be numbered. The host of the party or table
or some other person, as identified by you as being Guest No 1, becomes number
one and the numbering is worked clockwise around the table, allocating every
person who orders a number.

Developed by:
Orders”
Doing this and getting this right is important as it guides both the adjustment of
covers to reflect what they have ordered, and the actual delivery of meals and
drinks to the correct person without having to ask “Now, who’s having the veal?”
 The Number One person may be the guest who is sitting closest to the front
entrance, or they may be sitting closest to the central pillar in the restaurant. It’s up
to you to:
 Leave adequate space on hand-written food dockets, between the entrées and
mains, to clearly define the break in the order. Note that dessert orders are usually
taken after the mains have been served and cleared away, unless otherwise
stipulated
 Repeat the order to the guest to ensure you have got it right. Always ask for
clarification if unsure of a particular order.
Degrees of ‘doneness’ of steaks
It is important to note on the order how the guest wants their steak cooked.
Degrees of doneness are:
 Blue – steak is seared on both sides then served
 Rare – steak is served when browned on both sides, and
meat still contains blood
 Medium rare – steak has less blood than a rare steak,
though blood is still just present
 Medium to well-done – steak is cooked all the way through,
no sign of blood
 Well-done: steak is cooked very well – a little burnt on the
outside and definitely no sign of blood.
Operate the ordering system according to enterprise procedures
The ordering system in operation where you work must be used in accordance with
enterprise procedures and, where appropriate, in compliance with manufacturer’s
instructions.
Most employers will provide training on how to take orders and operate their system even
if the system is paper-based system.
Where the system is electronic, there will definitely be in-
house training (unless you have indicated you have
experience with that system on your job application or at
the job interview).
Operating ordering systems
All transactions should be undertaken within establishment
guidelines relating to:

Developed by:
Orders”
 Honesty and integrity. Guidelines cover policy such as not charging for items that
were not delivered or not charging person X for something that person Y received
 Accuracy – checking all entries, extensions, additions and other calculations to
make sure that the customer isn’t overcharged and that the venue captures all the
revenue to which it is legitimately entitled
 Speed – ensuring that accounts are compiled and presented in a timely manner
consistent with honesty and accuracy. Never sacrifice accuracy for speed
 Explanation and description of charges. This should detail fully the nature of all
charges so that no confusion or suspicion about charges exists
 Customer service – treating customers with the courtesy they merit in relation to the
taking of the order, processing of the order and presentation of the account for
payment.
The manual system
Dining order systems can vary greatly.
The type used largely depends on individual establishment’s preferences based on
matters such as:
 Their previous experience with using an ordering system – including evaluation of
how existing systems are performing
 The number of orders processed – bigger numbers may encourage the
establishment to use an electronic system
 Skills of staff and the availability of skilled staff – most premises dislike having to
train staff, but will do so where they have to.
 For educational purposes, the following explains how to write a manual food order.
Check what applies where you work and stick to establishment procedures where
they differ from what is presented.
Below is an example of an easy to read food docket: note how each person has been
numbered to identify their meal selections.

Developed by:
Orders”
Date Time Table Number Server
7/5 7:30 6 6 Mary
Qty Item Cover No.
2x Garlic Bread
2x D/F Calamari 1, 3
1X Beef Kebabs 2
2X W-Chicken Salad 4, 5
1X S.O.D. 6
1X Seafood Bskt 1
2X Spaghetti Mar 2, 3
1X Chick-Avocado 4
1X Calamari (Ent) 5
1X Scot-Steak M/R-No 6
Sauce
Points to note about this order

The writing is clear and legible to avoid any costly mistakes
The time allows for monitoring of service
The inclusion of the server’s name allows the chef to know who placed
the order if issues arise and questions need to be asked
The number at the table allows cross-referencing with the number of
items ordered
The chef can clearly read the quantities of each menu item
Additional requirements have been noted
Abbreviations have been used
Guests have been numbered to immediately
identify who is having which meal and that
changes to the cover may be necessary
Developed by:
Orders”
There is a sufficient gap separating the entrées from the main meals for
the kitchen to see clearly the break between the courses.
Appropriate software applications

There are various software applications in the workplace, many of which
have been designed and developed for the hospitality industry, with
some specialising in sectors such as accommodation and restaurants.
The sector-specific options contain many features, some of which are
brilliant, but many of which are not used.
Without doubt, the best advice is to read the manual.
There is so much variation between this software that general
statements are difficult to make. Ask your supervisor to show you the
system, explain what it does, and arrange for some down-time training
before you go ‘live’.
Some systems have a dedicated ‘training’ option enabling you to practice
on the actual equipment during working hours without interfering with
the working orders.
Software applications
This computerised system enables electronic management of food and
beverage orders.
A main terminal enables data input to the system. This
data comprises the menus for all the restaurants hooked
up to the system, along with prices of each item. This
information could be input by the F & B Manager or
receptionist.
Each outlet has its own terminal that displays the menu.
This is a touch screen as there is no keyboard like a normal computer.
Printers are an integral part of the system and they are present in each
of the food outlets, as well as in the kitchen.
Checks must be made before shifts to ensure the screens are ‘up’, and
the printers have toner and paper.
As an order is taken by waiting staff, the order is entered into the
system, via the touch screen terminal. A ‘table tracking’ facility is
activated so that dishes can be added to the initial order, and a track can
be kept of the order for the nominated table number.

Developed by:
Orders”
The system also has a facility for each table to have seat numbers
assigned to their particular order.
The order is then sent to the required service point, which will normally
be the kitchen and may include the bar. The order is printed out in the
service area, detailing not only the items required, but also the table
number, time and the name and/or number of the waiter.
Orders may be changed as guests change their minds, or as other
circumstances dictate.
Food and beverage orders can be entered at the one time, or using the
table tracking facility, separately by different waiters.
Items that have been incorrectly entered can be deleted and items can
be voided. Both food and beverage can be added to the account during
the meal.
Entering a dish or a beverage automatically triggers the designated
selling price.
When the guest requests their account, the system enables printing of
their bill. Various adjustments can be made to the account enabling
discounts and vouchers to be used.
The system allows payment by cash, cheque, and credit card or via
account. Payment may also be made by any combination, such as half in
cash, half by credit card.
At the end of the shift, a summary can be printed detailing various
aspects of the takings for that period. A breakdown of cash sales, credit
card sales, voucher sales, cheque sales, cash out, discounts and
gratuities. Sales by table and staff member are also available.
The system also enables the handling of advanced deposits.
Normal reconciliation, cash handling and security procedures apply
during the shift, and at the end of trade.
Hand-held electronic order pads

These, as the name suggests, are small hand-held
ordering devices (PDAs) that waiters take to
tables instead of using handwritten order pads.

Developed by:
Orders”
A pointer is used to navigate the screen and ‘key in’ the order which is
then communicated to a printer:
In the kitchen to let the kitchen staff know what is required
To a point-of-sale terminal to generate the account for the customer.
Opinion appears divided as to the relative benefits and disadvantages of
this system with many users pointing to the need for sufficient training
in their use before they can be competently and professionally when
taking an order.
These devices integrate with other establishment systems such as the
POS register and kitchen and bar printers and may:
Reduce the errors that occur when orders are taken
Improve customer service levels
Increase service speed.
3. Convey orders promptly to the kitchen and/or bar
Introduction
As discussed in the previous section, many orders will go directly to the
kitchen or bar through the use of a software system. Regardless of
whether an electronic or manual ordering system is used to take an
order, there are many times when waiter staff will need to speak directly
to the person preparing items, normally the chef or bartender, to explain
special requests and to clarify the order.
Relaying information manually

In the event that a manual system is used, it is imperative that orders
are:
Given directly to the person responsible for its preparation
Ensure they receive the order
Ensure they understand the order

Developed by:
Orders”
Explain any special requests relating to an order – see below.
Relay information about any special requests or dietary or cultural requirements

Where customers make special requests in relation to
the dining requirements, whether these are based on
personal preference, dietary needs or cultural
requirements, it is important that these special requests
are communicated clearly to the relevant person.
The relevant person may be:
The head waiter – to determine whether or not the
special requests can be accommodated
The head chef – to inform them of the specifics relating
to the food order that is being placed
The bar manager or a nominated bar attendant – to clarify the order.
Relaying information
When delivering the order to the kitchen or bar, details about any special
orders must be passed on to the appropriate person quickly and
unambiguously.
You need to bear in mind that the person you will be speaking to will
have more staff than you to deal with, you are likely to be just one of
many. For this reason you have to take the time and make the effort to
get your message across correctly, first time, every time.
To achieve this you need to make sure you:
Have got their full attention when relaying the order. The kitchen may
require you to say ‘Ordering chef’ or ‘Order in’ when placing the order
Point out the special request on the actual docket physically locating the
written information that you have put on the docket. It is standard
practice in establishments using a manual ordering system for special
requests to be circled on the docket to highlight them
Verbally describe what is needed – clearly and accurately. A response
should be heard from the chef after you have placed the order. If no
response is heard, repeat the order.
If possible get them to repeat it back to you to verify they have
understood what is required!

Developed by:
Orders”
While you need to ensure that your special order is understood, you must
be sensitive to the other things that are going on. It may pay you to hold
off for 30 seconds or a minute while the kitchen person clears some
meals that are ready, helps with plating a large order, or remedies an
immediate problem. Remember that team work, not individual plays, are
the key to overall service success.
The same applies at the bar. Take a moment to see if the person you
want to speak to is realistically able to listen to what you have to say. If
they can’t, then wait for a minute.
What information may need to be relayed?

Information that may need to be relayed involves:
Timing issues – informing the kitchen/bar of those who are in a hurry, or
those who want to stretch their meal out over several hours
Co-ordination of service – telling the bar about the food that a table has
ordered so that wines selected to accompany certain dishes can be
presented, opened and served before the food has been served. It is
very annoying and disappointing for a guest to
choose a special wine to accompany their fish
main course only to find that wine is served
when they are halfway through that dish
Cultural issues – notifying the kitchen/bar of
cultural food and drink needs. Sometimes
patrons expect you to know what these needs
are, but in other instances individuals will advise you of what they
want
Dietary requirements
Special requests – in relation to serving size, extra serves or deletions,
or a special way of cooking that is not listed on the menu
How steaks are to be cooked
Entrees required as main courses – or vice versa
Explanation of tables and their orders. For example, a table of six people
where four are having entrees, and three are having soup and two are
not having soup or entrees, what is required and when.
Dietary Considerations

Developed by:
Orders”
It is extremely important to make sure that special requests that relate
to dietary issues receive extra attention and care as there can be severe
medical consequences if dietary needs are not
met.
These consequences, such as the possibility of
anaphylactic shock, increased blood sugar levels
(and other reactions that diners may have to
various foods or substances) can result in the
property being sued.
Remember that all properties have a common law
duty of care towards their patrons and this obligation definitely extends
to situations where customers have asked for a certain meal or food and
are served something that does not comply with their stated requests
and this then results in injury to those persons.
The keys in relation to this situation are:
Always check with management or the kitchen to determine whether or
not a specific stated dietary request can be accommodated or not
Make doubly sure that those preparing the dish know the specific dietary
requirements that have been requested
Never assume that the kitchen can accommodate dietary needs of
patrons even if you have accommodated similar requests in the past
Double check with the kitchen when you pick up a dish for service to the
table. Ask them if they have prepared the food as
requested and obtain positive confirmation before
taking the dish to the table
Ensure appropriate emergency procedures are in place
to manage situations where customers are adversely
affected by foodstuffs while on the premises. These
procedures may be included in the Emergency
Management Plan for the premises.
Types of special dietary needs

Vegetarian requests. This is probably the most common dietary-related
request
Lacto-ova vegetarians/Ova-lacto vegetarians. These are the majority of
‘vegetarians’. They eat dairy products and eggs but not meat of any
kind including red and white meat, poultry or fish
Developed by:
Orders”
Lacto-vegetarians. They don’t eat meat, poultry or fish. They don’t eat
eggs but they eat dairy products
Pescatarians. These are people who don’t eat meat, poultry or animal
flesh but do eat fish
Vegan. This definition is open to various interpretations so it is best to
check exactly what the diner means when they say they are a ‘vegan’.
Generally a vegan can be seen as anyone who doesn’t eat meat,
poultry, fish, eggs or dairy products and doesn’t eat foods derived
from animals such as gelatine. The person may also stipulate that
they are served only raw/unprocessed foods, or foods that have not
reached a temperature of above 46ºC (because they believe foods
above this temperature have had some of their dietary goodness
removed or be harmful to the human body)
Requests for low-salt meals
Requests for low-sugar or no sugar meals for diabetics
Requests for lactose-reduced milk for those who are lactose intolerant
Requests for gluten-free food from patrons who have celiac disease
Requests for a macrobiotic diet. For those who are especially health-
focussed they will request unprocessed vegan foods, no oil and no
sugar.
Regardless of the request, the accuracy of recording and delivering
customer meal requests is a key element of a successful dining
experience for the customer.
4. Give customers advice on product selections, if required
Introduction
One of the key areas of customer service which a waiter can provide
customers with is advice or recommendations to help ensure the
customer is able to order a food or beverage item to suit their needs.
Whilst information is often provided to customers before they decide on
a meal, its importance warrants a section which focuses solely on this
important practice.
Answer customer questions on menu items

Developed by:
Orders”
A major part of the service staff’s role is to respond to guest questions
regarding menu items. Doing this provides not
only an opportunity to be of service but also to
promote items in line with the kitchen’s advice.
A high level of product knowledge is needed to
answer guest questions, and in the majority of
cases, you will need to ask questions yourself to
make sure you have the necessary information
to pass on to customers or guests.
All information provided to guests in response to their questions must be
truthful and conveyed in a courteous manner.
Common customer enquiries include:
Dish ingredients
Cooking / preparation time
MSG and flavourings
Serving sizes
Freshness of ingredients (seafood)
Cooking styles
Meat or meat stocks
Menu and cookery terminology
Side dishes
Calorie/fat content.
This information is vital in enabling you to effectively promote dishes
and respond to questions from customers.
However, regardless of how much work and research you do, there will
always be occasions when you are asked a question you can’t answer.
When this happens, don’t get upset, annoyed or embarrassed. Treat it as
a learning experience and:
Apologise to the guest
Tell them you don’t know the answer to their question
Tell them you will go and find out, ask the kitchen etc.
Go back to the guest and pass on what you have
found out. As well as giving information to the kitchen
Developed by:
Orders”
and bar, you will be required occasionally to pass on information from
the kitchen and bar to patrons.
This information can be:
Finding out from the kitchen answers to questions asked by guests –
such as the ingredients in a certain dish
Clarifying cooking methods, temperatures, side dishes or sauces that
were not recorded on an order
Passing on to guests the bad news that their mains will be delayed
Letting the guests know that unfortunately all of a certain item has been
sold out, and that they need to order something different.
Make recommendations and optimise sales

As a food and beverage attendant it is your role
to make the eating experience as enjoyable as
possible. Quite often customers experience
indecision and any helpful suggestions or
recommendations from you could be beneficial.
Customers do not have the same in depth menu
knowledge as you do so try to put yourself in the customer’s shoes and
make recommendations based on what you think they would like.
Don’t be shy about asking probing questions to help with your
recommendation.
Sale of additional items

It is your role to increase revenue for the
outlet and the organization as a whole. When
customers are ordering food, don’t be shy
about suggesting an additional item that
would complement the meal. Some examples
include:
Side salads, vegetables or French fries
Starch foods like wedges, fries, rice or other potato formats
Beverages to compliment meals
Additional sauces or condiments
Desserts

Developed by:
Orders”
Upsizing/upgrading meals
Many food companies now sell different sizes of the same item to offer a
greater choice. With the incentive of a larger meal for a small increase in
price, many customers like this option.
Package meal deals

Many popular fast food companies employ this concept where for a set
price you get three or more food and beverage items. Not only does this
make ordering and preparing food easier, it also guarantees a minimum
of three items being sold.
Suggestive selling
In addition if customers are sure about a certain meal (e.g. chicken) but
aren’t sure of a specific dish, whilst you may not directly suggest the
highest price dish, many attendants know of items that have a higher
profit margin, which they may be trained to suggestive sell.
Task Sheet 2.2-1
Title:
WORK PROJECT
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of
completion of the project to your Trainer by the agreed date.
Supplies:
Equipment:
NONE

Developed by:
Orders”
Steps/Procedure:

5. Guests request
6. How to provide
Assessment Mthod:

Task Sheet 2.2-1
Criteria YES NO

asked to research how to provide a helpful and attentive
approach to customers including:
Methods to greet customers on arrival

Range of pre-meal services that can be offered
Steps associated with escorting and seating customers
Provide information to customers, giving clear
explanations and descriptions.

Developed by:
Orders”
2.2. Research how to take and record orders accurately and
legibly including:
Procedures when taking orders

Information and activities associated with operating the
ordering system according to enterprise procedures.
2.3. Research how to convey orders promptly to the kitchen

and/or bar including:
Relaying information manually

Relay information about any special requests, dietary or
cultural requirements
Common types of dietary considerations and how to
cater to these.
2.4. Research how to give customers advice on product

selections including:
Answering common customer questions on menu items

How to make recommendations and optimising sales.

Developed by:
Orders”
Learning Outcome # 3 Take food and beverage orders
CONTENTS:
 Welcoming / greeting the guest protocol
 Steps procedure and rationale in seating the guest
1. Guests are presented with the menu according to
established standard practice.
2. Orders are taken completely in accordance with the
establishment’s standard procedures.
3. Special requests and requirements are noted accurately.
4. Orders are repeated back to the guests to confirm items.
5. Tableware and cutlery appropriate for the menu choices are
provided and adjusted in accordance with establishment
procedures.
CONDITION:
The trainees / students must be provided with the following:
 Guidelines
 Company rules and regulations
 Simulated environment
METHODOLOGY
Lecture
Discussion
Demonstration
Video presentation
ASSESSMENT METHOD
Return demonstration
Developed by:
Orders”
Observation
Oral/written examination
Take food and beverage orders


Developed by:
Orders”
“Remove used items from service areas and which trainers use in evaluating their trainees after
safely transferred to the appropriate location for
cleaning”
Answer: Self Check 3.1-1
Perform: Task Sheet 3.1-1 The output of this LO is a complete Institutional

Competency of Food and Beverage Services NCII.
Your output shall serve as one of your portfolio for
your Institutional Competency Evaluation for
Provide Food and Beverage Service.
Feel free to show your outputs to your trainer as you

accomplish them for guidance and evaluation.


After doing all the activities for this LO3: Take food
and beverage orders, you are ready to proceed to
the next LO4: Liaise between kitchen and service
areas.
PREPARE AND PACK TAKE AWAY FOOD AND BEVERAGES

Developed by:
Orders”
1. Present and pack food and beverage items in
accordance with enterprise procedures and relevant health
regulations.
Introduction
‘Take away’ service in simple terms is food and beverage that has
been prepared for customers that will be transported to an outside
location for consumption.
With this in mind, it is different to eat-in customers, as it poses some
new challenges that must be successfully negotiated by outlet staff
including:
Food and beverage is prepared in its desired state
Food and beverage can be transported to another location easily
Food and beverage can maintain its quality during transportation,
within a suitable time frame
Customers have all the necessary items required to enjoy the meal.
Another challenge in preparing and providing for ‘take away’ service is that this
style of service incorporates high volume sales which must be performed in a
quick and efficient manner.
Therefore preparation must be carefully explored, with all food and beverage and
their accompanying items necessary for consumption, in a ready state and easily
accessible for distribution.
Maintain food safety and quality of pre-prepared foods

Monitor temperatures of food in hot food displays
Hot food is a key element of any take away service. In most take away outlets, hot
food is pre-prepared and placed in food displays or is cooked to order from
scratch from a par-cooked state, usually requiring minimal cooking.
It is different from a la carte service, where food is taken to the customer
immediately upon cooking. In ‘take away’ service there is a time lag between when
the food or beverage is prepared and when it is presented, and ultimately
consumed by the customer.
If food or beverage is pre-prepared and placed in a display area, besides
maintaining consistency and quality, maintaining temperature is essential.

Developed by:
Orders”
Hot food and beverage ideally should be retained outside the Temperature Danger
Zone. This means that food and beverage must be kept at about 60 degrees
celcius.
This can be achieved through the use of:
Hot boxes
Bain maries
Pots and pans
Heat lamps
Hot plates
Steamers
Heated display ovens.
In addition the food or beverage container can be used to
maintain heat. This could include the use of boxes, concealed
cups and containers, foil or plastic wraps, or bags.
It is important to ensure that not only the outside of the food or
beverage item is hot, but that the temperature has been retained
throughout the item. This can be achieved through the use of
temperature reading gauges and thermometers.
Monitor temperatures of food in cold food displays
Like hot food and beverage, one key requirement of storing cold food and
beverage items is to ensure that cold food ideally should be retained outside the
Temperature Danger Zone. This means that food and beverage
must be kept below 5 degrees celsius.
This can be achieved through the use of:
Fridges
Freezers
Ice and dry ice.
Again it is important to ensure the area the food and the food or beverage items
are kept in remains below 5 degrees. Again the use of temperature reading
gauges and thermometers are advisable.
Protect displayed food from airborne and other contamination
Whilst prepared food and beverage is awaiting sale in display areas, there is an
ever increasing risk of contamination with food maintained within the Temperature
Danger Zone at most risk.
There are many ways to reduce the risk of contamination including:
Keeping items in their correct temperatures

Developed by:
Orders”
Keeping items displayed for minimal time periods
Keeping items in closed vessels
Keeping items in closed display areas
In addition the use of safe and hygienic practices by staff will help maintain food
and beverage items in their desired state.
Display items attractively
The primary concept of ‘take away’ service, and that of any
food and beverage outlet, is to attract customers and to
make a sale.
Therefore it is important to present items in a manner that
will visually entice the customer, provide all the desired
information to make an informed decision and to finally
ensure a sale.
Visually enticing the customer
Nothing entices the customer more that seeing the final product. Where possible
allow the customer to see the end product on display.
When this is not possible, the use of posters, pictures, descriptions or
an ‘artificial’ display can provide the potential customer with an
accurate depiction of what is on offer.
The use of displays and signs can also appeal to the customer.
Special promotions and easily priced items can help customers decide
the value aspect of a potential purchase.
Smells and aromas can also appeal to the customer. Some outlets
keep access open to allow smells to travel further distances. In
addition music and temperature of the outlet can appeal to the
customer.
Providing accurate information
It is important that customers are made aware of all the information relating to an
item. This could include the identification of:
Cost, promotions or sales information
Weight or size
Ingredients
Preparation method
Health information including calorie or cookery methods
Allergy warnings

Developed by:
Orders”
Spice content.
Placement of items
Most outlets place high profit margin or highly popular items in
an area that has the greatest visual impact. This helps to entice
customers to the outlet or display.
In addition, place items in a logical order to help facilitate a
timely transaction and experience. Place appropriate containers
and accompanying items close to the item for sale. The display
of items should be arranged to ensure a smooth and efficient travel path for
customers.
Use appropriate food wrapping and packaging materials
Food wrappings and packaging materials are used to safely
maintain and transport take away food, beverage and their
accompanying items and may include:
Plastic, paper, waxed paper or foil wrappings
Plastic, cardboard or foam food containers
Foam, plastic or wax paper beverage vessels
Beverage vessel lids
Cardboard carrying containers
Plastic cutlery
Napkins
Toothpicks
Pre-packaged condiments
Condiment containers
Straws.
It is important to keep food and beverage items themselves clear of
potential hygiene risks and it is also important that food wrappings,
containers and packaging materials are kept in a hygienic
environment.
Select appropriate wrapping and packaging materials for orders to be
processed
When wrapping and packaging food and beverage items, it is important to keep in
mind that items must be stored in a manner that maintains the quality and
temperature of the item purchased by the customer.
Please refer to outlet and organization guidelines for using and packaging food
and beverage items.
Developed by:
Orders”
Apply appropriate stock rotation practices when replenishing displays
When replenishing items it is important to ensure that the items that have been on
display and prepared earlier are kept in an area for first sale.
Therefore rotating stock is essential to maintain consistency and freshness of all
items on display.
Some organizations will have an identification marker or sign to help identify the
time items have been prepared.
2. apply safe food handling practices in accordance with

enterprise proceudres and relevant health regulations.
Introduction
Most ‘take away’ outlets are self service in style, with the extent
varying for different outlets.
In general, food items are prepared in advance by the kitchen or
service staff and displayed in appropriate display units where
customers can select from, with payment to be made once the
customer has selected all their items.
This service style is favored by many take away operations as it
requires less staff to operate, customers have greater choice and
the eating experience is kept to a minimum.
The type of food provided is normally cheaper in cost, bulk
prepared and they are high profit margin items.
The attention to detail in managing a self service outlet may differ
in its preparation and attention from a traditional a la carte
restaurant, however the principles of providing an enjoyable eating
experience comprising value and quality offerings delivered in a
clean and hygienic environment by friendly and professional staff
remains the same.
The following are steps an attendant must follow when
maintaining a clean and hygienic environment in this high volume
traffic area:
Verify sneeze guards are in place and clean

Developed by:
Orders”
Before any food is placed in a display area, whether
it is a fridge, table, buffet or hot food display it is
vital the surfaces in the area are clean.
As self-service implies that customers help
themselves to items, there is minimal separation
between customer and food and the hygienic risks
they bring with them.
Sneeze guards are designed to stop germs, dust and other
hygienic risks from falling on the food. However they must also be
clean to enable customers to see the food.
Place service utensils on food display

Service utensils must be placed with a suitable
underplate to prevent spills and drips directly
onto food display areas. Separate utensils must
be selected for each individual food item to
prevent cross-contamination and must be
suitable for the dish and how it is displayed.
Careful consideration must be made to the
composition of service utensils. Whilst metallic utensils are more
aesthetically appealing, they can be dangerous when used near
electrical points and equipment such as toasters, especially when
handled by children.
Position safe food handling posters and signs in public view

To help prevent safety and hygienic risks it is wise for
organizations and staff to have signs appropriately placed to help
remind customers and staff of the importance of maintaining safe
hygienic practices.
Protect food from contamination

As food is displayed in a food and beverage outlet, it is
not only a requirement that food appears fresh and
appealing but that it actually is fresh and free from
contamination.
To help keep food free from contamination there are
some simple steps to follow:

Developed by:
Orders”
Keep food in its correct temperature zone
If food is to be kept in the ‘Food Temperature Danger Zone’ which
is between 5-60 degrees celsius, it must be covered or replaced
on a regular basis.
It is advisable to prepare smaller amounts of food that can be
replenished on a frequent basis.
Monitor the activities of customers at the display

Since hygiene and safety are not the primary concern of
customers, they will partake in activities that may affect the
quality and safety of the food and themselves.
By keeping a close eye on the display area or taking responsibility
for issuing certain food items we can easily identify and rectify
potential problems in a timely manner.
As a staff member, any time that you pass a food display or buffet
area have a detailed look to see if items need replacing,
serviceware needs changing or cleaning duties need to be
performed.
By keeping a close eye of activities, it also prevents problems that
may occur such as theft.
3. Dispose of spoiled products in accordance with

enterprise procedures and relevant health regulations
Introduction
As identified in previous sections the importance of hygienic
handling of food and beverage is essential to ensure that all
products are maintained in a condition that is safe for human
consumption.
To date, we have focused on how to keep food and beverage safe
for consumption, but it is important to also manage practices
which can lead to food becoming contaminated or spoilt.
Discard contaminated food and/or service utensils
Discarding contaminated food

Developed by:
Orders”
As a general rule, any food that is left in the Temperate Danger
Zone should be replaced after 30 minutes. However this may need
to be done sooner for a number of reasons:
Food appears to be spoilt, unappealing or has physically
deteriorated from its desired state
This could include:
Food that has dried out or developed a crust
Food that has sweated or thawed
Food that has changed color of consistency
Food items have been compromised due to hygiene
risks, by staff, customers or the environment.
This could include:
Customers have touched, sneezed or coughed directly onto
food
Customers have tasted food
Food has dropped on the floor
Food items have been mixed together at the buffet or display
table.
Discarding contaminated service utensils

Hygiene and safety risks are not only caused by food itself, but
can be tainted by service utensils that come in contact with food.
It is important to change service utensils that:
Have been dropped on the floor
Have been used to serve more than 1 food item
Have dried food items on its surface
Have been used as a tasting spoon by customers
Appear unhygienic
Have been used for longer than 30 minutes.
In general, as a staff member if you have any concerns about the
safety of food or service utensils being offered to the customer, it
is better to be safe and remove it from a display area or buffet.

Developed by:
Orders”
Replenish food and other items on display as required
Replenish food
A buffet or display is designed to not only provide an accurate and
appealing visual of menu items, it is also a means of providing
food to customers.
The aim of any buffet or display area is to present
the food in its most desirable state in the right
quality.
As a staff member you can gauge, through constant
monitoring, if the quality standards or quantity
amounts are appropriate for the service period.
Communication between the kitchen and front of
house area is vital as, depending on the layout of a
food outlet, some kitchen staff are not able to view
the buffet or food display area on a constant basis and rely on
service staff for information.
If certain items are running low or need changing, notify the
appropriate kitchen staff member in advance so that customers
are not kept waiting.
Replenish other items

Depending on the designation of duties, other items that affect a
buffet or display area need to be replenished on a regular basis.
This may include:
Service utensils
Crockery including plates, bowls and side plates
Cutlery including knives, forks and spoons
Glassware or containers for beverages
Napkins
Service trays
Condiments including sauces, salt and pepper, sugar and milks.

Developed by:
Orders”
4. Comply with correct food handling and food safety
procedures
Introduction
Every food and beverage outlet will have their own policies and procedures in
relation to handling food in a safe and hygienic manner.
Many of these policies and procedures are based on local laws and regulations.
It is important that all trainers, trainees and any persons working with food
understand the local laws and regulations that apply in their country and
region.
Legal requirements
Regardless of the content, all food legislation, food safety plans or programs and
food standard requirements must be adhered to.
Whilst these may differ, commonly you will be required to ensure that:
All personal hygiene practices are followed when handling food at any time
Display units must be kept clean and cleaned after every service session
Food items are not topped-up when they run low. For example, in a bain-marie
fresh stock should not be mixed with existing food in the display. Where
replenishment is required, the old tray and any food in it should be removed,
and a new, clean tray with fresh food should be added to the display unit
Display units are used only to hold cold or hot food at the required temperatures.
Bain-maries and pie warmers, for example, should be turned on half an hour
before service and allowed time to reach their required temperatures, and then
pre-chilled or pre-heated food should be placed into the unit. Bain Marie and
pie warmers are not heating devices; they are holding devices
Hot food should be held at 60ºC or above
Refrigerated foods should be held at 5ºC or below
Any food that is not held outside the Temperature Danger Zone must only spend 4
hours in that Zone. It must be thrown out when it has been in the Temperature
Danger Zone for 4 hours
Separate utensils (tongs, spatulas, spoons, forks etc.) should be used to handle
different foods in the display
Any doors on the display units must be kept closed to help keep the correct
temperature, and to keep flies and other airborne contamination out.

Developed by:
Orders”
Task Sheet 2.3-1
Title:
WORK PROJECT
Supplies:

Developed by:
Orders”
Equipment:
NONE
Steps/Procedure:

8. Guests request
9. How to provide
Assessment Mthod:

Task Sheet 2.3-1
Criteria YES NO

asked to research how to present and pack food and
beverage items in accordance with enterprise
procedures and relevant health regulations
including:
Maintain food safety and quality of pre-prepared

foods

Developed by:
Orders”
Attractively display items
Use appropriate food wrapping and packaging
materials
Apply appropriate stock rotation practices when
replenishing displays.
3.2. Research how to apply safe food handling practices

in accordance with enterprise procedures and
relevant health regulations including:
Types of sneeze guards that can be used

Types of service utensils on food display
How to position safe food handling posters and signs
in public view
Ways to protect food from contamination
How to monitor the activities of customers at the
display.
3.3. Research how to dispose of spoiled products in

accordance with enterprise procedures and relevant
health regulations including:
Discard contaminated food and/or service utensils

Replenish food and other items on display as
required.
3.4. Research how to comply with correct food handling

and food safety procedures including:
Understanding of local legal requirements, laws and

regulations.
Learning Outcome # 4 Liaise between kitchen and

service areas
CONTENT:
 Take food / beverage order
Developed by:
Orders”
 Present the menu to guests
1. orders are taken and recorded accurately with minimal disruption to customers
2. Recommendations and suggestions are made to assist customers with drink
and meal selections
3. Customer questions on menu items are answered correctly and courteously in
accordance with enterprise policy
4. Information about any special requests, dietary or cultural requirements are
relayed accurately to kitchen where appropriate
5. Ordering systems were operated correctly in accordance with establishment
procedures
6. Glassware, service ware and cutlery suitable for menu choices are provided
and adjusted in accordance with establishment procedures
CONDITION:
The trainee/student must be provided with the following:
 Menu cards
 Order pad / slip
 Pen
METHODOLOGY:
 Lecture
 Discussion
 Film viewing
 Demonstration
ASSESSMENT METHOD:
 Written / Oral test
 Practical test
Liaise between kitchen and service areas


Developed by:
Orders”
“Relay information in a clear and concise
manner using appropriate communication finishing a competency of the qualification.
techniques ”
Go through the learning activities outlined for you
Perform: Task Sheet 4.1-1 on the left column to gain the necessary
information or knowledge before doing the tasks to
practice on performing the requirements of the
evaluation tool.
The output of this LO is a complete Institutional

Competency of Food and Beverage Services
NCII. Your output shall serve as one of your
portfolio for your Institutional Competency
Evaluation for Provide Food and Beverage
Service.
Feel free to show your outputs to your trainer as

you accomplish them for guidance and evaluation.

Go through the learning activities outlined for you

on the left column to gain the necessary information
or knowledge before doing the tasks to practice on
After doing all the activities for this LO4: Liaise

between kitchen and service areas; you are
ready to proceed to the next unit of competency.
PROVIDE TABLE SERVICE
1. Receive Customer Orders

Developed by:
Orders”
Introduction
In section 2 of this manual, the steps associated with a common
‘dine in’ service cycle were explained up to and including the point
where the order has been given to the respective person who will
prepare the food or beverage items.
Naturally the processes of preparing food and beverage items are
too detailed to include in this manual as they are responsibilities
often performed by specialist chefs or bar staff.
This section will continue to follow the logical steps performed by
service staff after the order has been lodged.
Provide glassware, service ware and cutlery suitable for

menu choice
Throughout a meal there can be a need to provide guests with

certain items of glassware and service wear depending on the
dishes and drinks they have ordered.
There is also a need to adjust the cutlery that has been set as
part of the cover where their orders necessitate this being done.
Providing glassware
Most table set ups will include standard wine glasses, with many
establishments also setting water glasses.
Where the guests order certain drinks and the correct glassware
is not already set this will require you to:
Remove the glassware that is not needed
Replace it with the appropriate glasses.
It is standard industry practice that all glasses
be removed from a table, and carried to a table,
on a tray. Glasses should be removed and
set/re-set from the guest’s right-hand side.
Practical examples of the need to adjust glasses may include:
Removing all wine glasses where guests elect not to order any
bottles of wine

Developed by:
Orders”
Removing the white wine glass that was set and replacing it with
a (larger) red wine glass if the guest orders red wine
Adding a red wine glass if only a white wine glass was set and the
table has ordered both red and white wine
Removing the set glasses and replacing them with champagne
flutes where a sparkling wine is ordered.
Providing service wear

Depending on the dishes ordered and the style of service being
used, there can be a need to provide various items of service wear
to individual tables.
Service wear may need to be provided as
follows:
Where the service style presents, for example,
the vegetables to the entire table, as
opposed to plating vegetables onto
individual guest plates in the kitchen, there
will be a need to use service platters
Where customers order sauces/gravy there
may be a need to provide sauce boats
Where the guest has brought in their own cake or arranged for the
venue to supply one, there may be a need to use a cake stand
Where guests order snails there will be a need to provide snail
forks and tongs
Where guests order lobster there may be a need to provide lobster
picks and crackers
Where a soup is served to the entire table, a soup tureen may be
required.
Where venues use silver service, semi-silver service or gueridon
styles of delivery there will be an increased need to provide
additional service wear.
Adjusting the cover
After the order has been taken and a copy transferred to the
kitchen, either manually or electronically, the service staff will
Developed by:
Orders”
have to make any necessary changes to the cover to reflect the
dishes that diners have ordered.
Always remember that cutlery should be carried to and from the
table on a clothed service plate. Cutlery may only be carried in
the hand if it is an establishment requirement.
It is a requirement that all covers are adjusted before any menu
items are delivered to the table. Note however that some
establishments require that dessert cutlery is only adjusted after
the guests have completed their main course, and some
establishments have a standard requirement that covers are not
adjusted at all. If the guest doesn’t order a certain course, the
cutlery stays on the cover until the table is cleared.
Your copy of the order for the table provides
the basis for determining what needs to be
adjusted for each diner.
Adjusting the cover may mean you have to:
Remove cutlery for courses that have not
been ordered
Exchange cutlery where necessary – such as swapping the main
course knife for a steak knife where steak has been ordered
and swapping the main course gear for fish gear where fish has
been ordered
Add cutlery for dishes that have been ordered where no suitable
cutlery has been set. For example, if the cover did not include a
soup spoon and the guest ordered soup, there would be a need
to adjust the cover by adding a soup spoon.
Process for adjusting covers

The process requires you to:
Identify what needs to be removed from each cover
Identify what needs to be added to each cover
Obtain the necessary cutlery which should be stored in your
waiter’s station
Load them onto a clothed service plate ready for carrying to the
table
Developed by:
Orders”
Carry the clothed plate with all the required cutlery to the table
On arrival at the table, begin adjusting the cutlery by starting at
the Number One guest, working clockwise around the table.
Change the knife first, then the fork, and don’t forget to place
the cutlery down on the table so that it is parallel with all
others
The knives should be removed or replaced from the right-hand
side of the guest, and the forks from their left-hand side. Never
place cutlery by leaning across in front of a guest
Always handle cutlery by the handles.
2. Check product and/or brand preferences with customer

in a courteous manner
Introduction
As part of the ordering process, customers
will identify which item they desire, be it a
food or beverage item.
Quite often, it may be up to the waiter to help
explain or recommend what is available. This
will be explored in more detail in the next
section.
Most food items will be specifically identified on a menu, however
many people will order a drink without refering to a menu.
Therefore the focus on this section will be based around clarifying
beverage orders.
At times customers will indicate a specific drink in a generic
manner. For example, they may ask for a ‘gin and tonic’ without
specifying a particular brand.
As can be seen in this picture, there is a wide selection of gin
products.
There are many different products and brands available, with more
coming on to the market seemingly everyday.

Developed by:
Orders”
It makes good sense and excellent customer service, to check
with the guest regarding their preference.
Personal preference
Some people are devoted to a certain brand and simply won’t

drink anything else. Examples may be Jim Beam bourbon,
Gordon’s gin and a diverse range of Scotches.
Some people consider the price and are happy to drink a cheaper,
domestic brand if one is available. They will appreciate your
pointing this out to them.
Pour and call brands
Behind the bar, most venues stock a ‘pour’

brand, as well as several ‘call’ brands. You
must know what these are in order to
answer customer questions, and to provide
the drink that satisfies their identified need
and preference.
A ‘pour’ brand, sometimes referred to as a ‘house’ brand, is the
brand of beverage that will be poured if someone doesn’t specify a
brand name.
If the customer simply asks for a ‘Scotch’, then they haven’t
indicated a preference for one particular brand, so it doesn’t
matter what brand you pour them just so long as it is Scotch. In
these cases the ‘pour brand’ will be supplied.
Usually pour brands are cheaper alternatives to recognised
national brands, but sometimes they are the better known, better
quality, premium national brands.
A ‘call’ brand is the brand ’called out’ by the
customer.
Instead of just asking for a Scotch, the customer
would ask for a specific brand, perhaps a ‘Dewars’ or
‘Chivas Regal’. Most bars will stock a range of call
brands, but no bar can stock them all.

Developed by:
Orders”
You need to become familiar with the ones you stock so that you
can accept an order straightaway, or inform the customer that you
don’t stock their preferred brand.
Always be alert to the possibility to upsell the customer to a more
expensive brand.
Where you don’t have the call brand that the customer asks for
you should:
Apologise for not having the brand asked for
Offer an alternative.
This will be explained in more detail in the next section.
3. Provide clear and helpful recommendations or

information to customers on selection of food or drinks, if
required.
Introduction
As has been mentioned earlier, waiting staff may be required to
assist guests in making their selection from either the menu or
the drinks list.
Lots of customers or guests come to the room, bar or venue
knowing exactly what they want to eat or drink. Perhaps they have
eaten at your dining room before and want to experience the same
dish again that they had last time, or perhaps they have a
standard meal or drink that they always have when they dine out.
This section should be read in conjunction with all other notes
regarding the provision of information to customers or guests.
Recommending Food
As mentioned previously, options include:

Recommending what it is you like – this may not suit them or be to
their liking
Recommending what is popular – they may not like this style of
dish

Developed by:
Orders”
Recommending whatever it is that the kitchen have asked you to
push – again, this may not suit them
Asking some questions first to determine whether they are after a
big meal or a snack, whether they like chicken, meat
or pasta or whether they prefer plain food or dishes
with sauces and added flavour and then recommend
an appropriate dish.
Keys in making recommendations are:
Ensuring information is honest and truthful
Ensuring customers/guests do not get the impression
you are rushing your delivery of this information
Ensuring guests don’t feel they are imposing on you by asking
these questions
Giving customers/guests time to make their decision without
appearing to put pressure on them to ‘make up their mind’
Providing extra information as required. There can be many times
when the information you give to customers in the first
instance is insufficient for their needs. For example, you may
have described the ingredients of the dish and described how
delicious it is but the guest may want to know about cooking
style, preparation/cooking time or serve size
Tailoring your information to suit the person you are talking to.
The way you present information to young and old may vary in
terms of the speed you deliver the information, the words you
use and the comparisons you make with other products.
Recommending Beverages
In relation to drinks, advice or recommendations

may be needed when:
Customers are unsure about exactly what they
would like. Sometimes regular customers come
in and they are just bored with their normal
drink, and want something a bit different
perhaps just for that session

Developed by:
Orders”
The drink or brand they have ordered is unavailable. After
apologising you must be able to recommend an intelligent
alternative for them
It’s a special occasion – maybe they’ve just won a promotion, had
a baby or are celebrating a birthday
You have a new product in stock. Let the customers know. Tell
them what it’s like, what it goes with, how much it costs, how
strong it is, and so on. Perhaps the boss will let you give away a
few free samples
The customer is feeling off colour or a bit low. You may want to
suggest some refreshing style of drink, or a non-alcoholic
alternative to their usual
They are dining. While a detailed knowledge of wine falls outside
this unit, a very basic rule of thumb that continues to apply
today as it did decades ago is “White meat – white wine, red
meat – red wine”. Nonetheless, many, many people drink a nice
white (say, a Chardonnay) with a steak
They don’t want to drink alcohol, or when they need to limit their
alcohol intake. You have both a moral and very much a legal
duty to assist patrons who don’t want alcohol, or want a little.
Be prepared to offer fruit juices, waters, mocktails (non-
alcoholic cocktails), alcohol-free wine and aerated waters.
When advising customers, it is useful if you can give them
information about:
Taste, colour and aroma
Whether it is imported or domestic
How it may be consumed – describing options
available to enjoy the product
The alcoholic strength
Any special points about it – things like the
worm in certain tequilas, a special advertising campaign or
competitions that may be running if people buy it.
Food and Wine Combinations

Developed by:
Orders”
There may be times when you are asked to recommend a wine to go
with a meal.
Some basic suggestions include:
Food Wine
Seafood Semillon, sauvignon blanc, Riesling
Game Cabernet sauvignon, shiraz,

chardonnay, semillon
Red meat Cabernet merlot, cabernet sauvignon,

shiraz, malbec
Poultry Chardonnay, chenin blanc, Verdelho
Salads Chenin blanc, verdelho, chardonnay,

Riesling
Antipasto Chardonnay, rosé
Pasta Chardonnay, Riesling, shiraz
Cheese platters Cabernet merlot
Desserts Dessert wines
You should also be sufficiently familiar with the wines on the drink
list to make intelligent recommendations to compliment the food.
It is very useful to have winery representatives do a tasting of all
wines on the wine list with staff, and to develop a written list
(kept on display for staff behind the bar) of what wines to
recommend with what menu items.
When complementing food with wine, try to select
wines that will harmonise well with the dishes and
their ingredients. General guidelines are:
Whites with fish, chicken, veal and pork
Reds with dark meat
Reds with cheese
Delicate wines with delicate food

Developed by:
Orders”
Full-bodied wines with full-bodied food
Sweet wines with sweet food
Sparkling wine can generally go with anything and with any
course.
4. Serve food and drink according to enterprise

requirements and personal hygiene standards.
Introduction
When food and beverage items have been prepared they must be
delivered to the customer. This section will focus on the steps
associated with collecting and delivering items to the table,
ensuring the customer is happy with the selection.
Collecting food and beverage selections
The need to collect ordered items from the kitchen or bar as soon
as they are ready for service cannot be stressed too strongly.
Prompt collection of food and drinks enhances customer service
in two primary ways:
It reduces guest waiting time. Most customers prefer to receive
their food and beverages as soon as possible consistent with
not being rushed or pressured
It gets the product to the guest in the best possible condition –
neither menu items nor drinks improve while they stand waiting
to be served.
Beverages
Traditionally a drink is the first thing to be served to the guests.
Your standard practice must be to get the first drink in front of the
guests as soon as possible. This helps them settle in, and lets
them know they are actually being served.
Do not simply give the order to the bar and then wander off to do
something else for 10 minutes. By all means go and do something
else, but only do something that will take 1 or 2 minutes at most.

Developed by:
Orders”
When picking up the drinks to put on the tray
to take to the table, make sure:
They are what was ordered – check correct
wines (vintage, brand, grape varieties), no
ice where requested, long glass where
ordered etc.
Correct number have been supplied in terms
of actual drinks, and empty glasses for
wine
They are suitably presented
The correct glassware is used
Garnishes are appropriate
Glasses aren’t overflowing such that they will drip down the front
of guests’ clothes when being consumed
Where the drinks are not as required, you should politely point this
out to the bar person who prepared the drinks and make sure
the issues are rectified before taking the drinks to the table.
Food
The two service areas – cold larder and hot section – must be
attended and monitored at all times to ensure prompt pick up of
food.
If food is not picked up promptly the following
may apply:
Hot food could go cold and spoil
Cold food could lose its chill factor
Risk of food contamination increases
Customers have an unnecessary wait
Room to place down newly prepared items becomes restricted.
Before any food is taken out to the table it must be checked in the
same way that drinks are checked prior to be taken and served.
Checks should include:

Developed by:
Orders”
Checking that the right meal has been prepared and any
requested preferences have been accommodated. Dishes must
reflect the order that was taken at table and given to the
kitchen
Checking the plate to make sure there are no marks, spills or
drips. Advise the chef and ask for the plate to be cleaned where
these are identified
Checking the quality of the item
Checking with the chef to identify how a particular item has been
cooked. Which is the medium steak and which is the medium
rare?
Checking if special condiments need to go with the order
Checking to make sure there is uniformity between dishes. If three
people on a table are having the same menu item then all three
plates should look the same
Ensuring correct temperature of the dish. Hot dishes should be
hot, and cold dishes must be cold.
Delivering items to the table

Loading a drinks tray
Regardless of whether you are left or right-handed, trays should
be carried in the left hand, and the drinks served from it with the
right hand.
Some premises allow left-handed people to reverse this but many
do not because when left-handed people pour a bottle using their
left-hand, the left-hand will cover the label of the bottle.
Trays should not be held by their rim and they should not be held
with two hands; your left hand should be held under the tray.
When loading the tray, secure the tray on your left hand. Your hand
should be flat and your fingers should be spread out with only the
tips of your fingers raised to support the base of the tray.
Load the tray so that:
The tallest glasses are nearest to your body
The heaviest glasses are in the centre of the tray
Developed by:
Orders”
The smaller, lighter glasses are around the tray’s edge
The placement of the drinks on the tray facilitates their service at
the table. In practice some of the above rules may not apply
because it would make it too hard for you to
take the drinks off the tray.
Carrying the drinks tray

The right hand can assist in balancing the tray,
especially when walking to the table, or when
waiting for someone to move past you where there
is the potential for them to knock either you or the
tray.
Try to keep the tray at waist level and close to your body. This will
help to avoid knocking into passing traffic and optimises your
control over the tray.
Even though carrying the drinks tray high above the head with one
hand looks quite spectacular, this method is not recommended as
the risk of disaster is quite high.
When carrying a tray, always look where you are going, not at the
tray.
Carrying plates to a table

Commonly, plates may be carried in the hands using various plate
carrying techniques – see next section.
Alternatively, plates may be loaded onto rectangular food trays
which are carried to the waiter’s station where they are either
unloaded into the hot box or delivered straight to
the table.
All items should be carried in such as way that
prevents contamination by making sure:
You don’t put your fingers on to food
You don’t place your fingers around the top of glasses
Long hair is appropriately tied back or controlled.
Serving food and beverage

Developed by:
Orders”
The actual food and beverages that the guests consume is only
part of the total dining experience.
The service of those items is another vital part of
the experience.
It is often the service provided to guests that
separates one venue from another and is the
determining factor about whether or not those
people will return and tell their friends about us.
Two keys when serving food and beverage are:
Do it quickly without giving the guest the impression
they are being rushed or you are in a hurry
Do it professionally. Serve the correct items to the correct diners,
be polite, identify items as they are served, communicate and
interact with guests, smile, answer any questions that are
asked and check that the items presented are acceptable to
the guests.
Placing the food on to the guest’s table

Always serve the meal from the guest’s right (the same side that
beverages are served from) and announce the meal as it is being
placed down. Consistency in service is important.
Make sure the dish is placed down so the main item on the dish –
the steak, the slices of meat, the piece of fish, the chicken breast
– is closest to the guest (at the 4 o’clock – 8 o’clock position).
Where a steak is being served, the kitchen should
have presented the steak on the plate with the fat
toward the centre of the plate, and not facing the
guest so they have to cut through the fat to get to
the meat.
It is professional to place the right meal down in
front of the right person, without having to ask,
“Who’s having the chicken?” The guest numbering
system comes into play when identifying which
meal is to be placed in front of a particular guest. It
is usual practice to announce each guest to confirm that each

Developed by:
Orders”
diner is receiving what they ordered. For example, “The Grand T-
Bone, rare with extra chips. Enjoy!”
Place the dishes on to the table in such as way that the noise
made by contact with the table is minimised.
Serving Food
One of the most important skills a waiter can master is the art of
carrying plates.
There are two methods to choose from and proficiency in using
either method can only be gained in the same way as gaining
competency in carrying a drinks tray – practice, practice, practice.
Plate carrying techniques
Two Plate Carrying
Hold the first plate between your thumb,

index finger and the middle finger.
Place the second plate above the first

plate, supporting it by your fourth finger,
your little finger and the base of your
thumb and forearm. A third plate can be
carried in the right hand.
Three Plate Carrying
Hold the first plate between your thumb,

index finger and the middle finger.

Developed by:
Orders”
Place the second plate into the crease of
the palm of your left hand under the edge
of the first plate, supporting it by your ring
and little fingers.
Carry the third plate on the flat of your

forearm and rim of the second plate. A
fourth plate can be carried in the right
hand.
Serving beverages
There are a number of points to note when serving drinks.
Always serve to the right of the seated customer, unless this is
obviously impossible.
It may be impossible to serve from the guest’s right-hand side if
two people are talking intimately head to head, or if there is
something such as a pillar or plant in the way to the guest’s right.
Other points include:
Trays are carried on the palm of the left hand with the tips of the
fingers slightly raised – do not hold the tray
by its edges
Drink trays are usually held on the left hand so
that the right hand is free to serve the drinks
If the tray does not have a non-slip surface,
then a tray liner or mat should be used to
prevent glassware from slipping. The tray mat may be kept in
place by smearing a few drops of water on the tray’s surface
Service staff should handle glassware by the base or the stem.
Never handle glasses by their rims, never put fingers in the
glasses
Developed by:
Orders”
Trays are usually loaded with the heaviest glass in the centre, and
the lighter glasses placed around the outside. In most cases,
the last drink on the tray should be the first drink off
Trays should be carried at waist level through the room walking
with a straight back and shoulders. Don’t carry the tray above
your head!
Trays should be carried close to, and ‘within’, the body to avoid
knocking into someone or something
When unloading trays, you may have to slightly
twist your body with the tray positioned
slightly away from your side. This is to
enable the right arm and hand to reach in
towards the table and safely position the
customer’s drink
All drinks should be announced when being placed on the table.
This provides an element of customer service as well as
providing the guest with an opportunity to check that they are
being served the drink they ordered. “Excuse me sir, your
Whisky and Coke. Thank you.”
Remember to bend your knees when serving from a tray
Work anti-clockwise around the table, repeating the above
procedures until the last drink is served
Drink waiters should work anti-clockwise around the table, and
food waiters should work in a clockwise direction. This means
that they will only cross paths once at the table, saving service
time and reducing the potential for accidents between staff
Use coasters or napkins under drinks when and where required.
Checking customer satisfaction

Checking satisfaction with food
All service staff must monitor patrons during service
for signs of dissatisfaction. This means keeping alert
for non-verbal cues that indicate displeasure, and
listening for negative comments that can be
overheard.

Developed by:
Orders”
Checking customer satisfaction must apply to both food and
beverages.
The 3-minute check

When a meal has been served to the customer, it is important for
service staff to revisit the table a few minutes later to check that
the meals are to the customer’s satisfaction.
This is commonly known as the ‘three-minute check’.
It involves approaching the table approximately 3 minutes after
the last meal was placed on the table and making an enquiry
along the lines of “Is everything to your satisfaction?” or “How are
your meals?” Individual venues may have standard statements for
you to use when making this 3-minute check so check with your
supervisor and adhere to specific enterprise requirements.
It is assumed that after three minutes, a customer will know if
they are satisfied with their food.
If they are dissatisfied, then they can tell waiting staff and a
course of action can be set in place to rectify the problem.
Remember, if you are going to ask guests whether or not they are
satisfied, you have to be prepared for those who tell you they
aren’t!
Don’t treat these guests as ‘complainers’, but view the situation
as an opportunity to turn a problem into a positive service
experience: listen to their complaint, apologise and act quickly to
fix the problem.
Problems may include:
The steak is tough
The meal is cold
The steak is not cooked as ordered
Special requests have not been met.
When you replace the ‘problem’ meal, apologise again and
implement another three-minute check to ensure that the
replacement meal is to the guest’s satisfaction.

Developed by:
Orders”
Speed is very important, especially where the guest is part of a
group, as we do not want one diner eating their meal long after
their fellow guests have finished. This can be embarrassing for
them, and is a very public indication that we have got something
very wrong.
It is commonplace for guests to respond positively to your
enquiries about their meal at the 3-minute check and this is great.
Where you get such feedback, you should feed it back to the
kitchen:
“Table 7 say the roast is superb”
“Everyone loves the lasagne”
“Lady with the big party wants the recipe for the duck sauce!”
Your three-minute check also presents guests with an opportunity
to order or re-order.
This may not fit in with the plans or the timing you have
predetermined for your station, but these orders must be taken, or
dealt with, politely and promptly.
You may be the food waiter, but the three-minute check may well
result in a drink order being given. It is totally unacceptable for
you to say “I’m sorry; I’m the food waiter, not the drink waiter”.
You should take the order and pass it on to the appropriate
person. If there is some confusion on your part about exactly what
the order is, let them know this and they can follow it up.
Checking satisfaction with beverages

Commonly there are fewer complaints about drinks
than there are with meals.
Nonetheless, there can be occasions when drinks are
less than acceptable so you need to be alert to the
need to keep an eye on customers to identify when
they have a problem with their drinks.
Common problems may relate to:
The beer or white wine is warm

Developed by:
Orders”
The wrong mixed drink has been served – the ‘rum and coke’ is
actually ‘brandy and coke’
The wine tastes ‘off’.
In practice, the 3-minute check provides an opportunity for diners
to complain about beverages as well as the food but the
monitoring of drinks needs to be more frequent than just this one
check.
Tips on checking customer satisfaction with drinks include:
Monitoring the non-verbal language of drinkers – being alert to
facial expressions that indicate something is wrong and being
tuned in to customers who beckon you to their table
Making eye contact with people when at
or passing their tables to encourage
them to speak to you if there is a
problem
Making verbal statements. In some ways
this is similar to the 3-minute check
concept, about their beverages, especially wine, such as
“How’s the Chardonnay?”
Offering additional food and beverage
Throughout the meal the opportunity arises to offer

additional food and beverages.
Selling additional items is what the employer
expects you to do, and providing these items can
also meet customer expectations in terms of service
needs.
Offering and providing additional items that are not
being sold is part of the service provision that
creates customer satisfaction and meets
expectations in terms of high levels of service delivery.
Additional items should be offered at appropriate times such as:
The three-minute check
Developed by:
Orders”
When glasses are nearly empty
When bottles are nearly empty
When most bread or rolls on the table have all been consumed.
The service of additional items should be in accord with normal
service practices. There should not be a lesser standard of
service simply because the items are ‘additional’.
Items may include the service of condiments and side dishes such
as:
Tomato sauce
Tabasco sauce
Fish sauce
Soya sauce
Chilli
Mustards
Tartare sauce
More butter
More bread or rolls
Side salad
Bowl of fries
Onion rings
Rice.
Some additional equipment items that may need to be provided
can include:
Extra cutlery – to replace items that guests may have dropped on
the floor
Extra crockery
Extra glassware
More serviettes
A finger bowl
A scrap bowl – depending on the menu item being served.

Developed by:
Orders”
Clearing tables
Used and unwanted items should be removed from tables

throughout the meal.
It is never acceptable to allow used or unwanted items to build up
on the table and clear the table only at the end of the meal.
Removing items progressively throughout the meal provides
expected customer service, and maintain a clear ‘work surface’ to
allow food and beverages to be more easily placed on the table.
When guests place their knife and fork together in the centre of
the plate this is the usual sign that they have finished their meal.
Of course, not all customers will do this, so you must be aware of
other signs. The most obvious being an empty plate.
Before clearing any plates away, ask the
customer if they have finished to ensure the
plate can actually be cleared away. A simple
question such as “May I take your plate,
madam?” or “Have you finished, sir?” is all
that is required.
Traditionally, with tables of up to eight people,
all guests should have finished their meal before the table is
cleared. This is to avoid some guests feeling they have to rush to
finish their meals just because others around them may have
already finished.
With tables of eight people or more, plates are traditionally
cleared randomly as the guests finish their meal.
Naturally all clearing of plates must be done in accordance with
establishment standards and practices, with minimal disruption to
customers. If you are unsure about what applies at your
workplace, then ask your supervisor.
Steps to clearing a table

The following protocols commonly apply when clearing a table:
Try to start with the guest who has the most scraps left on their
plate. This will act as the base plate for clearing

Developed by:
Orders”
Always clear from the right of the guest - the same side that you
should have served from
Pick up the first plate, complete with cutlery, with your right hand
and transfer and secure it in your left hand
Secure the end of the fork handle under your thumb
Slide the knife, cutting end first, under the fork to secure it and
stop it from sliding away
Moving clockwise around the table, clear the next guest’s plate.
Make sure the left hand is held back to avoid being too close to
the customer, especially their head and shoulders
Secure the second plate into position over the wrist, and scrape
any food scraps onto the base plate (plate positioning will be
as previously described in the Two-plate serving method)
Secure the knife by sliding it under the securing fork
Place the second fork parallel to the securing fork
Continue this procedure until all the plates and
cutlery are cleared for that particular course.
Remember
Clearing must be done at the appropriate time (see
above for guidelines) and with minimal disruption
to the customers. Clearing should be ‘part of the
process’ and not an interruption to it
Clear away all unwanted or unused cutlery when
removing matching course plates. If a guest has
not used their main course knife for instance, it must be
cleared when the main course plate is cleared
Clear away the side plate and the side knife when clearing away
the main meal plate. This is cleared from the guest’s left-hand
side so as not to reach across in front of the guest
Clear away anything that is unwanted or unused on the table at
that stage
Clear away any condiments associated with the course that is
being cleared. The salt and pepper shakers, butter dish and
bread basket should be cleared when the main course items

Developed by:
Orders”
are being cleared. You may however, elect to clear away
breadboards or baskets as soon as bread has been consumed.
Check house practice and adhere to that
Clear away unused or dirty glassware as and when no longer
required. Don’t let them build up
Clear away all items in accordance with the
establishment’s standards and policies. This may
include directions regarding whether a tray should
be used to carry these items to the waiter’s
stations, or whether a clothed service plate is to
be used, and whether or not items should be
cleared to the waiter’s station or directly to the
kitchen or bar.
Presenting and processing accounts
Naturally at the end of the dining experience customers will be

required to pay for their food and beverage items.
This will be explained in more detail in Section 6 of this manual.
Thank and farewell customers courteously
All food and beverage guests should be thanked and farewelled

courteously.
This applies to regulars and visitors, big-spenders and the
customer who just drinks a pot of beer or squash and eats an
entrée.
We must give all drinkers and diners the respect they and their
patronage deserves: without these customers you don’t have a
job!
The importance of the farewell

The farewelling of customers is an important
part of the service cycle and one that is arguably
more important than the greeting the customer
receives because the farewell is often the last
thing they have to remember us by.

Developed by:
Orders”
You should also bear in mind that many customers who leave a
hospitality venue, leave with nothing but have paid money for that
privilege!
To illustrate this, it means that most people leave a property after
having slept there, eaten there, drank there or after attending a
function or entertainment event. This is totally different to most
retail situations where customers leave having paid for an item
they take with them and can use at home.
The point being then that the customers may have just spent a
substantial amount of money, and then leave with nothing to show
for it, except perhaps a full stomach. These facts underline the
importance of a good farewell.
Farewelling guests
All guests should be farewelled in accordance with establishment
standards and policies.
Some establishments may require their staff to walk the
customers to the entrance and hold the door open, before
thanking them and bidding them farewell.
Other establishments may require a more casual approach such
as a smile, a wave and a simple “Thanks very much” to the guests
as they are departing.
It may be standard practice to wish them “Good day” or “Good
night” and “We look forward to seeing you again”, or some similar
phrase.
Where appropriate you could also offer to call a taxi.
If it is raining, escorting guests to their car with an umbrella may
be part of the service offered. An alternative may be to offer a
complimentary coffee while the weather clears.
Whatever the standard or policy, guests should be acknowledged
when they leave. Their final

Developed by:
Orders”
Task Sheet 2.4-1
Title:
WORK PROJECT
Supplies:
Equipment:
NONE
Developed by:
Orders”
Steps/Procedure:

11. Guests request
12. How to provide
Assessment Mthod:

Task Sheet 2.4-1
Criteria YES NO
4.1 To fulfil the requirements of this Work Project you

are asked to research how to receive customer
orders including:
Types of glassware, serviceware and cutlery

suitable for menu choice
Steps associated with adjusting the cover.
4.2. Research how to check product and/or brand

preferences with customer in a courteous manner,
including:
How to identify personal preferences

Types of pour and call brands commonly used for a
range of alcoholic products.

Developed by:
Orders”
4.3. Research how to provide clear and helpful
recommendations or information to customers on
selection of food or drinks including:
Identify a range of food items and how to

recommend them
Identify a range of beverage items and how to
recommend them
Food and Wine Combinations, based on an
establishment’s food and wine menu.
4.4. Research how to serve food and drink according to

enterprise requirements and personal hygiene
standards, including:
Collecting food and beverage selections

Delivering items to the table
Serving food and beverage
Checking customer satisfaction
Offering additional food and beverage
Clearing tables
Presenting and processing accounts
Thank and farewell customers courteously.
SERVE AND CLEAR FOOD AND DRINKS
1. Comply with personal hygiene standards
Introduction
Contamination is a term you will hear in all food outlets. This
means that safe food has become spoiled because of how it was
handled, prepared or stored.

Developed by:
Orders”
Follow hygiene procedures
Anybody who works with food or drinks must follow the highest
possible personal hygiene standards. This is one of the easiest
and effective ways of making certain that food or drink does not
become contaminated by bacteria (germs), physical objects
(broken glass, band aid) or chemical hazards.
Ensure personal hygiene meets required standards at the
beginning of and during each shift
Personal hygiene plays an important part in creating a good public
image, as well as protecting the safety of our guests.
At all times, you must be aware that the human body harbours
germs and bacteria. Apart from this, you work closely with
customers and other members of staff. If you look crisp, clean and
smart the customer will know that you carry that pride through to
the way the premises is kept. Listed below are ways to make sure
you meet the highest standards of personal hygiene:
Take daily showers
Wear clean clothes daily
Have clean and neat hair
Have short, clean finger nails
Clean your teeth regularly and ensure they are in good
condition
Keep any open cuts or wounds covered while at work
by using a waterproof cover over a bandage
Do not smoke near food and beverage preparation areas
Wash hands on a regular basis.

Developed by:
Orders”
Ensure hands are washed when required
Washing your hands on a regular basis is the most effective way to
reduce hygiene risks in the workplace. It is essential that staff wash
their hands after eating, smoking, handling garbage, handling a
handkerchief or tissue or using the bathroom.
Hand Washing Technique
1. Rinse hands under hot water. Wet all surfaces.
DO NOT USE food or beverage preparation sinks to wash hands.
2. Use an anti-bacterial liquid soap from a dispenser.
DO NOT USE a bar of soap as it can spread bacteria and re-

contaminate hands.
3. Lather up your hands and scrub them palm to palm.
4. Interlace your fingers while you continue to rub your palms together.
5. Continue to lather your hands by rubbing your palms over the back of
each hand.
6. Rub the tips of your fingers, on each hand, into your palms.
7. Scrub your thumbs well.

Developed by:
Orders”
Hand Washing Technique
8. Clean your wrists.
9. Rinse your hands with hot water.
10. Dry with paper towel or hot air dryer.
DO NOT USE cloth towel as it holds bacteria which can re-

contaminate hands.
11. Use the paper towel to turn off the tap.
Ensure uniform is cleaned regularly and that protective clothing is worn as

required
Uniforms
Wearing a clean uniform is not only hygienic but also
provides an image of professionalism to the
customer.
Wearing a clean uniform is a must for all staff and
many outlets supply and clean uniforms for staff.
There is nothing more distracting for the customer
than seeing a staff member who not only looks but
smells unclean. If a staff member cannot keep
themselves and their uniform clean, it leads
customers to believe that food and beverage is also
kept in an unclean and unhygienic manner.
All aspects of your uniform must be given attention including hats,
jackets, shirts, blouses, socks, and shoes and any other uniform
requirements.
As a basic minimum requirement staff are required to wear a
clean uniform for each day of work.

Developed by:
Orders”
Protective clothing
For any service staff involved in any aspect of food preparation a
wide variety of protective clothing is worn including hats, glasses,
masks, hair nets, aprons, neck scarves and gloves.
This protective clothing is designed and worn by staff for two key
reasons:
Improve staff safety and reduce injury
Keep food and beverage clear from hygienic risks
Gloves
Gloves are commonly worn in most food preparation and service
areas.
Use different coloured gloves in different areas. Do not move from
the toilet section to the kitchen or rooms using the same gloves.
Gloves used for cleaning specific areas are kept for that area only
Always wear gloves when cleaning to avoid spreading or catching
disease.
Do not handle food and money with the same gloves.
2. Handle food according to food safety program
Introduction
In Section 3 of this manual a number of food safety practices were
detailed. This section will explore how to handle and dispose of
used items in the appropriate manner.
Dispose of leftover food according to hygiene regulations and enterprise

practice
Throughout the dining session and at the end of trade you may be
required to dispose of leftover food used during service.
Correctly disposing of these items helps to maintain food safety
and the operational effectiveness of the property
Whenever food handlers handle rubbish, it is a legal requirement
that they wash their hands properly before handling food or food
items/utensils again.
Developed by:
Orders”
Hygiene regulations
In terms the requirements of safe food
handling no food or beverages that are
returned from a guest can be re-used. They
must all be thrown out.
Food that is left over in terms of portion
controlled butters, sugar etc. can be re-used
providing the package has not been damaged, it looks presentable
and (for high risk food) has not been stored in the Temperature
Danger Zone for longer than 4 hours.
Butters and dairy products must be stored under refrigeration at
5ºC or below.
Proprietary sauces in the bottle can also be re-used providing the
bottle, neck and cap are cleaned.
Salt and pepper in shakers can also be re-used.
Left over food

The kitchen will be responsible for dealing with left over food.
That is, food that has been displayed for sale but which has not
been served.
It is perfectly legal to re-use left over food provided the
appropriate safe food handling practices are followed.
Your role may include returning these items, from bain maries or
buffet tables, to the kitchen for processing.
The basics in relation to dealing safely with left over foods are:
No high risk foods can be re-used if they have spent 4 hours or
more in the temperature Danger Zone (5ºC – 60ºC). High risk
foods are foods that are high in protein and include all meats,
poultry, seafood and dairy products
Foods that are left over must be covered, labelled and refrigerated
and kept refrigerated until next required for service
Leftover food should be used first at the next service session –
stock rotation is important

Developed by:
Orders”
Leftover food that is to be served hot should be re-heated prior to
service to 75ºC for one minute
Where any doubt exists about the safety of the food that is left
over, it should be discarded.
Enterprise requirements
Each property will have its own procedures and
requirements for dealing with leftovers and disposables.
Options include:
Throwing out all leftover food. Some properties have a
standing rule that requires all leftover food to be
disposed of
Allowing staff to eat items that are left over. Some
properties may allow staff to take leftover food home
with them but this should not be expected. Check with
your supervisor first
Requiring high cost items to be stored for later use but allowing
low-cost items to be thrown out. This may mean that meat
dishes are saved while vegetables are discarded
Separating disposables from food waste.
3. Maintain the workplace in a clean and tidy order
Introduction
Whilst the first and last sections of this manual focus on cleaning
a food and beverage outlet at the start and the end of service, it is
important that any outlet remains clean throughout service. Whist
this may seem hard to achieve, especially when times are busy
and customers have many requests which must be handled
immediately, it is essential that dirty objects and areas are
cleaned in a timely manner.
This is not only important from a hygienic point of view, but also
from a customer service perspective.
Organizational policies and procedures will highlight the correct
steps in cleaning each outlet and explain how to keep your

Developed by:
Orders”
workplace free of clutter or conditions that allow bacteria and
vermin to thrive. Management and staff must:
Regularly clean and maintain the premises
Control pests and vermin
Implement a daily cleaning schedule
Maintain and clean equipment (making sure any
equipment used for storing or holding hot or
cold food is kept at the required temperature)
Maintain food or beverage preparation and
service areas at the highest standard of
hygiene
Follow correct food storage procedures
Follow correct garbage removal procedures
Follow your workplace ‘no smoking’ requirements
Do not smoke in food preparation and storage areas.
Cleaning
You may or may not be required to clean dishes or
glasses that have been used as part of the service
process. There is a wide variation between
premises in this regard.
Some businesses will simply ask you to carry the
used items back to either the kitchen or bar and
off-load them. Another staff member will handle
things from there.
Some premises will require you to off-load them and empty
glasses (of ice, slices of lemon, decorations, remaining liquid
etc.), and clear plates into a bin or waste disposal unit.
Other properties will require you to undertake the entire cleaning
process for crockery, cutlery, glassware etc.
Glasses and glassware

The basic procedure is to use a glass washing machine with the
procedure being:

Developed by:
Orders”
Empty glasses and other glass items of all contents
Load the glasses into a glass washing tray – they
have to be put in upside down
Wash the glasses in the machine when required
or when the trays are full. Use the wash cycle
preferred by the establishment
Take the glasses out of the machine and either
allow to air dry or hand-polish according to house requirements
Put the clean glassware in their nominated storage areas ready
for use.
Points to note regarding the glass washing machine are:
The correct wash cycle is chosen – where options exist
No slices of lemon etc. are allowed to block up the plug hole in the
glass washing machine
The temperature of the water being used is a minimum of 70ºC
The machine is being supplied with the appropriate glass washing
detergent, appropriately diluted (where applicable).
Crockery and cutlery

Most premises use a dish washing machine to wash crockery and
cutlery and machine-specific training should be provided to you on
the job.
The basic cleaning procedure is:
Remove visible food debris, for example, scrape the
plates
Rinse with warm water to remove loose dirt
Wash with a detergent
Rinse again to remove the detergent and debris
Apply a sanitiser. Sanitisers are chemicals designed
to kill bacteria
Rinse to remove the sanitiser
Allow to air dry.

Developed by:
Orders”
Air drying is the preferred option as it eliminates using a cloth to
dry surfaces, which may inadvertently introduce bacteria to the
surface that has just been cleaned and sanitised.
The procedure for washing eating utensils and dishes by machine
is as follows:
Scrape and rinse items prior to stacking in trays. Use the right
racks for the right items
Wash for a minimum of 60 seconds at a temperature between 66°C
and 71°C
Rinse for a minimum of 10 seconds at a temperature of at least
77°C.
In some circumstances there will be no dishwashing machine.
This is common in small businesses, and it is quite legal to use a
double bowl sink providing certain requirements are observed.
When using a double bowl sink to wash eating utensils and dishes:
One bowl must contain water at 45°C and detergent, for washing
One bowl must contain clean water at a minimum of 77°C for
sanitising
Sanitising must involve soaking the items for a minimum of 3
minutes – it is not acceptable to just run hot water over items
to remove the suds
A thermometer must be on hand to check water temperature.
Items must once again be left to air dry, which means draining
and leaving to dry while hot. Tea towels must not be used.
Operators must make sure that detergents and sanitisers are
diluted according to manufacturer’s recommendations, and that
all other manufacturer’s advice is adhered to.
If you are not sure how to use the dishwasher where you work, or
not sure about what detergent to use for what job, or how much to
dilute it – ask!

Developed by:
Orders”
COMPETENCY ASSESSMENT TOOL
Evidence Plan
Competency
standard:
FOOD & BEVERAGE SERVICES NC II
Unit of Provide a Link Between Kitchen and Service Area
competency:
Ways in which evidence will be collected:
Demonstration&
Observation & Questioning
[tick the column]
Third party Report
Portfolio
Written
Questioning
The evidence must show that the trainee…
The trainee must know how to deliver food items and cleaning
food service areas according to establishment standards.
The trainee must know to communicate and interpersonal
skills according to establishment standards.
The trainee must know the roles and responsibilities of the
food service team according to establishment standards.
The trainee must know how hygienic and appropriate personal
presentation according to establishment standards.
The trainee must know legislative on OH & S.
NOTE: *Critical aspects of competency

Developed by:
Orders”
Demonstration with Questioning Checklist
Trainee name:
Trainer name:
Qualification: FOOD & BEVERAGE SERVICES NC II
Unit of competency:
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Receiving and
Processing Reservations following standard procedures within 15 minutes.
 to show if
DEMONSTRATION evidence is
demonstrated
Yes No N/A
During the demonstration of skills, did the candidate:
 Demonstrated ability in communication skills according to
establishment standards and procedures.   
 Demonstrated ability plate carrying and clearing techniques in

accordance with establishment standards and procedures.   
 Demonstrated ability to establishment’s recycling requirements

standards and procedures.   
 Demonstrated ability in ordering and service procedures for

establishment’s standards and procedures.
 Demonstrated application of hygiene and safety principles

according to established standards and procedures.   
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 

Developed by:
Orders”
Demonstration with Oral Questioning Checklist
WELCOME GUESTS AND TAKE FOOD & BEVERAGE ORDERS Yes No*
Questions
Liaise between kitchen and service areas
Relay information in a clear and concise manner using

1.1
appropriate communication techniques
1.2 Make requests to kitchen staff based on identified needs
Monitor and attend kitchen service points to ensure prompt pick

1.3
up of food
1.4 Check food in accordance with enterprise standards
Transfer food to the appropriate service points in accordance

1.5
with enterprise procedures
1.6 Advise appropriate colleagues on readiness of items for service
Identify additional items required from the kitchen by monitoring

1.7
services areas and consulting with other service colleagues
Clean and clear food service areas

Developed by:
Orders”
Questions
Remove used items from service areas and safely transferred to

2.1
the appropriate location for cleaning
Handle food scraps in accordance with hygiene regulations and

2.2
enterprise procedures
Clean and store equipment in accordance with hygiene

2.3
regulations and enterprise procedures
Maintain effective relationships with colleagues
Meet needs and expectations of colleagues in accordance with

3.1 organisation standards, policies and procedures and within
acceptable time frames
Assist to resolve workplace conflict and manage difficulties to

3.2
achieve positive outcomes
Seek informal feedback to identify and implement improvements

3.3
to products, services, processes or outcomes for colleagues
Handle complaints positively, sensitively and politely in

3.4
consultation with the person/s making the complaint
Use non-discriminatory attitudes and language consistently

3.5
when interacting with staff and management
The trainee’s underpinning knowledge was:

Developed by:
Orders”
Questions
Feedback to trainee:
The trainee’s overall performance was:
Assessor’s signature: Date:

Developed by:
Orders”
THIRD PARTY REPORT
Candidate name:
Name of third party: Contact no.
Position:
Relationship with □ employer □ supervisor □ colleague □ other
candidate:
Please specify
________________________________________________
Please do not complete the form if you are a relative, close friend or
have a conflict of interest]
Dates the candidate worked with you From: To:
Competency Standards: FOOD AND BEVERAGE SERVICE NCII
Unit of Competency: WELCOME GUEST AND TAKE FOOD AND BEVERAGES

ORDERS
The candidate is being assessed against the competency standards for
We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
Comments regarding candidate performance and experience
I can verify the candidate’s ability to: Yes No Not Comments to support my
sure
(tick the correct response] responses:
 Check the availability of all resources
required for training.
□ □ □
 Identify alternative resources for
contingency measures.
□ □ □
 Identify and arrange appropriate training
locations according to training needs.
□ □ □
 □ □ □
 □ □ □
Third party signature: Date:
Send to:

Developed by:
Orders”
Developed by:
Orders”

Welcoming Guests and Take Food & Beverage Orders

Uploaded by

Copyright:

Available Formats

Welcoming Guests and Take Food & Beverage Orders

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Welcoming Guests and Take Food & Beverage Orders

Uploaded by

Copyright:

Available Formats

COMPETENCY - BASED

FOOD & BEVERAGE SERVICES NCII

WELCOME GUESTS AND TAKE FOOD &

WELCOMING GUESTS AND TAKE FOOD & BEVERAGE

2 Document No. FBSNCII

No. Unit of Competency Module Title Code

1 Prepare the Dining Preparing the dining TRS512387

2 Welcome guests and Welcoming guests TRS512388

3 Promote food and beverages Promoting food and TRS512389

4 Provide food and beverage Providing food and TRS512390

5 Provide room service Providing room service TRS512391

6 Receive and handle guests Receiving and handle TRS512392

3 Document No. FBSNCII

Qualification : FOOD & BEVERAGE SERVICES NCII

Unit of Competency : WELCOME GUESTS AND TAKE FOOD &

NOMINAL DURATION: 60 Hours

LO1 Welcome and greet guests

LO2 Seat the Guests

LO3 Take food and Beverage orders

LO4 Liaise between kitchen and service areas

4 Document No. FBSNCII

Account A folio or file in which transactions can be recorded

Items used to fit out the tables. Also referred to as centre

It is the term used for a menu that has individually priced

A la carte setting Basic table setting for an individual cover

Anticipate To realize beforehand; foretaste or foresee

The process undertaken at the end of a shift to determine if

Briefing A meeting to discuss an upcoming shift

A specific amount of money, made up of various amounts, used

Centrepiece A large central object which serves a decorative purpose

A transaction resulting from the sale or use of a product or

Checklist List used to identify complete list of activities to be performed

Contamination Spoilage of safe food: food must be thrown out

Cover A place setting for a guest OR word used to describe the

A term used to identify plates, cups, saucers and bowls

5 Document No. FBSNCII

A term used to identify knives, forks, spoons, teaspoons and

Dining environment The dining area

EFTPOS Electronic Funds Transfer at Point of Sale. An electronic method

Financial The monetary dealings between the customer and the

A period of time in which different shifts will have time to

Hot box A container used to keep plates warn prior to serve

An account established for a person or company who is not

The tasks, responsibilities or step by step instruction to be

POS terminals Point of Sale terminals or cash registers

Post mix A drink dispensing system for simultaneous dispensing of syrup

Smorgasbord An assortment of foods served as a buffet meal

6 Document No. FBSNCII

Items that are placed on a customer table including cutlery,

The difference between the actual takings (total of payments)

An area where a person works or where items needed for the

A reading/report on all the financial transactions processed

A final report on all the financial transactions that have been

7 Document No. FBSNCII

 Tables and chairs  Dinner knife

8 Document No. FBSNCII

Learning Experiences / Activities

Welcome and greet guests

9 Document No. FBSNCII