Food and Beverage Department

F&B Service Department
BASIC ETIQUETTES OF FOOD AND BEVERAGE PERSONNEL
 Attend to guest as soon as they enter the

restaurant
 Assist guest to remove warm, heavy coats in
winter and help them put them on when they
leave
 Preferably address them by their name which
requires remembering them
 Wish the guests the time of the, day and
welcome them to the restaurant
 Be polite to guest
Etiquettes
 Help to seat ladies
 Provide extra customs or special chairs for
children
 When speaking to a guest do not interrupt
him if he is speaking to another guest
 Do not overhear conversation
 Avoid mannerisms such as touching hairs,
nose picking etc.
 Stand erect at all times. A gentle bow at
the time of service is permissible
BASIC ETIQUETTES OF FOOD AND BEVERAGE PERSONNEL
 Be attentive to guest calls

 Talk softly
 Stride a match to enable a guest to light his
cigarette
 Avoid arguing with service staff and guest in
restaurants
etiquettes
 Carry pencils/pen in the pockets and not
behind ears or clipped in front of the
jacket.
 Avoid soliciting for tips
 Remove tips after the guest has left.
 Enter and leave restaurant through the
service door only.
 Desist from chewing gun or beetle nut
Attributes of a service personnel
1. Grooming
Personal Hygiene
Benefits of personal hygiene
When to wash hands
Hand wash
Grooming
Grooming standards
Hair
Hair
Nails
Shoes
Make up
Uniform
Jewelry
Deodorant
Be professional
Be professional
ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL
 Personnel Hygiene: A person working in food

and beverage service area should maintain
personal hygiene such as
 He Should take bath daily
 He should shave daily
 He should wear clean, well pressed uniforms
 He should polish his shoes daily
 He should trim his moustache and lairs as
and when required
Attributes 2.
 Knowledge of Food and Beverage The
staff must have sufficient knowledge of all
the items on the menu and wine list in
order to advise or suggest to a guest.
Attributes 3 and 4
 Local Knowledge: In the interest of

customers the staff should have a certain
knowledge of the area, in which they work.
 Attitude to Customers: A careful watch

should be kept on customers of all times
during the service and have good attitude.
Attributes 5 and 6
 Sales Ability: The food and beverage
service staffs are sales people of food
and beverage
 Memory: Staff should have good

memory
Attributes 7 and 8
 Customers Satisfaction: The food and
beverage service staff must see that the guest
have all they require and are completely
satisfied.
 Tackling Complaints: The staff should
have a pleasant manner showing
courtesy and tact in handling complaint
Attributes
 Conduct: The staff’s conduct should be
impeccable at all times especially in front
of the customers. Rules and regulations of
the establishment should be followed and
respect shown to all senior member of
staff.
ATTRIBUTES 9 and 10
 Loyalty: This is an essential asset to food and beverage

service staff. It may help them in various ways in their work
 Honesty: This is all-important to the staff in dealing with

both the guest and management. If there is trust and respect
in the triangle of staff.
ATTRIBUTES 11 and 10
 Sense of Urgency: This is an essential asset to food and

beverage service staff. All staff must have loyalty
 Sicearity: This is all-important to the staff in dealing with

both the guest and management. If there is trust and respect
in the triangle of staff.
Which of this statement is wrong
in washing hands
a. Wash your hands after touching raw
b. Wash your hands after touching money
c. Wash your hands after every 1 hour
d. Wash your hands after touching nose and
face
Which statement is wrong
a. Women and men are not supposed to
wear jewelry
b. Women and men can wear a wedding
ring if covered
c. Staff must not wear watches and earrings
d. Staff can wear a jewelry if working in
cash counter of restaurant
Sense of urgency is good if staff
is in process of closing the
restaurant
 True
 False
In Local Knowledge which is
wrong
a. The knowledge of locality
b. Knowledge of food and beverage
c. Knowledge of local facilities like hospitals,
place of worship, railway stations ,cabs
etc
Is wall mounted menu good for
less human contact
 Yes
 No
Which is wrong-Punctuality is
very important
a. In professional environment only
b. In regular life always as a build up
attribute in general and professional
atmosphere
c. None of the above
Loyalty is term denoting
a. Sincerity to organization
b. Trustworthy to organization
c. All of the above
d. None of the above
Bar code system can be used for
displaying menu to guest
 True
 False
To talk politely is an etiquette
 True
 False
Is listening to guest problem
properly a good etiquette
 True
 false
Bar coding method is not a good
method in taking orders at this
pandemic covid situation
 True
 False
To run fast and do job is a good
attitude of waiter
 Yes
 No

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F&B Service Department

BASIC ETIQUETTES OF FOOD AND BEVERAGE PERSONNEL

 Attend to guest as soon as they enter the

 Be attentive to guest calls

 Personnel Hygiene: A person working in food

 Local Knowledge: In the interest of

 Attitude to Customers: A careful watch

 Memory: Staff should have good

 Loyalty: This is an essential asset to food and beverage

 Honesty: This is all-important to the staff in dealing with

 Sense of Urgency: This is an essential asset to food and

 Sicearity: This is all-important to the staff in dealing with

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