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    Serving Food

    Uploaded by

    Eslam Ayad
    The document outlines the basic sequence of serving food, including greeting guests, taking orders, repeating orders, serving drinks and food, offering fresh pepper, clearing tables, serving tea or coffee, presenting the bill, and bidding farewell. It provides checklists and recommendations for each step, such as describing daily specials, using recommended phrases for taking orders, announcing each dish, offering desserts and drinks, and clearing plates only when all guests are finished.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Serving Food

    Uploaded by

    Eslam Ayad
    16 views2 pages
    The document outlines the basic sequence of serving food, including greeting guests, taking orders, repeating orders, serving drinks and food, offering fresh pepper, clearing tables, serving tea or coffee, presenting the bill, and bidding farewell. It provides checklists and recommendations for each step, such as describing daily specials, using recommended phrases for taking orders, announcing each dish, offering desserts and drinks, and clearing plates only when all guests are finished.

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    The document outlines the basic sequence of serving food, including greeting guests, taking orders, repeating orders, serving drinks and food, offering fresh pepper, clearing tables, serving tea or coffee, presenting the bill, and bidding farewell. It provides checklists and recommendations for each step, such as describing daily specials, using recommended phrases for taking orders, announcing each dish, offering desserts and drinks, and clearing plates only when all guests are finished.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    16 views2 pages

    Serving Food

    Uploaded by

    Eslam Ayad
    The document outlines the basic sequence of serving food, including greeting guests, taking orders, repeating orders, serving drinks and food, offering fresh pepper, clearing tables, serving tea or coffee, presenting the bill, and bidding farewell. It provides checklists and recommendations for each step, such as describing daily specials, using recommended phrases for taking orders, announcing each dish, offering desserts and drinks, and clearing plates only when all guests are finished.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    SERVING FOOD

    BASIC SEQUENCE OF SERVICE CHECK LIST (FOOD)

    Greeting and Welcoming by using the Guest Name 


    Presenting the menus 
    Informing Daily Specials and non available items 
    Taking the orders 
    Repeat the order 
    Serving the drinks and food 
    Offer Fresh Pepper 
    Clearing the table (Glasses, plates, ashtrays etc.) 
    Crumbing the table 
    Service of tea or coffee 
    Presenting the bill 
    Bidding Farewell to the Guest 

    RECOMMENDING FOOD

    Describe today’s special, and mention:


     How each item is prepared, including any toppings and sauces
     Any items that may accompany the entrée (vegetables, roasted potatoes, fries, etc)
     “Our chef recommends ,“

    Use phrases when taking the food order like:

     “May I take your order, Mr.…..Mrs.…..?”


     “May I recommend or Special of day _____________”
     “Would you like to start with the or “
     “I would like to recommend for your main course or as they
    are two of our specialties”

    REPEAT THE ORDER

     “Sir / Madam, may I repeat your order”


     “Sir / Madam, you have ordered XXX as a starter and for main course the XXX.”

    SERVE THE BREAD

     “Please enjoy our freshly baked bread with a selection of dips _______, _______ & ________”.

    ADJUST THE CUTLERY

     Reset and / or adjust cutlery, condiments and other items to accompany the ordered meal.

    SERVE THE FOOD

    www.foodandbeveragetrainer.com
     Collect food promptly from service areas, check them for presentation and quality.
     Announce each dish/clearly
    o “Your Sirloin cooked medium, Mr.…. Mrs.….”
    o “Your side order of steamed vegetables, Mr.….. Mrs.…….”
     Serve ladies first clockwise, serving the host last.
     Serve the dish according to its presentation.
     Monitor flow of service and meal delivery, monitor any delays and inform your manager/chef.
     Main courses should be “fired” when the guests are ¾ through their appetizers.
     Serve food courteously and to the correct person (Using position numbers)
     DO NOT ASK THE GUEST WHO IS HAVING WHAT.
     Check guest satisfaction at the appropriate time. “Are you enjoying your meal?”

    OFFER FRESH PEPPER

     Offer Fresh pepper to appropriate dishes e.g Soups, Meat & Seafood Dishes, Pasta’s
     “Would you like some freshly crushed pepper with your pasta madam?”

    CLEAR THE TABLE

     CLEAR PLATES ONLY WHEN ALL GUESTS AROUND TABLE ARE FINISHED WITH THEIR DISH
     After the main dish is finished clear cutlery, condiments and salt & pepper cruets if any and offer
    dessert menu to guests and take the order.
     CRUMB THE TABLE
     PROVIDE THE GUEST WITH TOOTHPICKS

    OFFER DESSERTS

     “Would you like some dessert this evening?”


     “Would you like to try our ______for dessert?”
     “Would you like to have an Irish coffee or perhaps a Brandy Alexander to finish your evening with?”

    OFFER/ SERVE TEA & COFFEE

     “Would you like to have tea or coffee or perhaps a liqueur coffee?"

    BID FAREWELL

    After providing the guest with the bill upon THEIR request bid farewell.

     “Thank you for having lunch with us, enjoy the rest of your day”.
     “Thank you for having dinner with us, enjoy the rest of your evening”.

    www.foodandbeveragetrainer.com

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