SOP – BAR / Lounge – Wine And Beverage Order Taking

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Wine and Beverage Order Taking – Restaurants / BAR

Beverage Order Taking:

  • After the guest has been seated, approach the guest’s table with the beverage menu.
  •  Approach the guest from the right side and ask if she/he would like to have a drink or if she/he would like to see the beverage list.
  •  Recommend any special drinks or cocktails.
  •  If the guest requests to see the menu, hand the menu to the guest and step back within attentive distance to wait until the guest has made her/his choice.
  •  Take orders from women first, then men, and finally from the host.
  •  Ask the guest for the order, ask politely; 
“Excuse me Madam/ Sir, may I take your order?”.
  • Verify the legal drinking age of guests who order alcoholic beverages. [ If required by local jurisdriction]
  •  Place a Beverage napkin in front of every guest as you ask for his or her order. This will help you to keep track of who has ordered.
  •  Leaving a beverage napkin at the table will let other servers know that you have checked with the guests.
  •  If the beverage napkins have a logo, then place each napkin so the log faces the guest.
  •  When the guest is ready to order, listen carefully and write down all the details. Face guest when taking the order and maintain eye contact
  •  Repeat the order, to make sure you get the order correct, by saying: 
“Madam/Sir, your order is (list name(s) of beverage item)”.
  • Enter the order in the POS terminal (or remote device). Where available, the order will thus be printed in the dispense bar.
  •  Where no ‘no-line’ system is available, pass one copy of the Captain Order to the kitchen and one to the cashier.
  •  Consult the order to check which types of food the guest has ordered.

Wine Order taking:

  • Present the wine list.
  •  Approach the guest, or host if applicable, from the right side and present her/him the wine list with your right hand.
  •  Recommend the appropriate wine.

!Note: Red wine is more suitable for red meat, e.g., beef or pork dishes and white wine is more suitable for white meat or seafood dishes, e.g., chicken, fish, and shellfish.

  • Step back at an appropriate distance.
  •  When the guest has ordered, repeat the order and thank the guest before leaving the table.

Training Summary questions:

Q1. When to approach the guest with the beverage menu?

Q2. What is the identification of a beverage napkin on a table?

Q3. Explain the steps in Wine order taking.

Q4. How to place a Napkin with a logo in front of a guest?

Q5. Why it is required to repeat the order given by the guest?
SOP Number: Food and Beverage Service SOP - 13 
Department: Food and Beverage Service – BAR
Time to Train: 60 Min
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