Restaurant Service Sequence Stages
1) Greeting and Seating:
- GuestDefinition of Guest in Hospitality Industry: A guest is the most important person in any business. A... should be greeted and welcomed with recognition, And should be helped with their coats and bags.
- All guests are welcome at the entrance.
- Guests are greeted warmly.
- Ask guest names to acknowledge them.
- Use the guest’s name at least twice during the conversation.
- Offer a choice of seating.
- Table settings are adjusted to the number of guests.
2) MenuThe list of dishes on offer in a restaurant. those ready prepared are on the table dh6te side; those... Presentation service standards:
- All Beverage menus should be clean and in good condition.
- Menus should be at least 2/3 languages.
- Menus must be presented to guests opened, Present the menu at the guest table and open the first page.
- Must have a non-alcoholic option in case the hotel has the license to serve Liquor at the Restaurant.
- Always point to any recommendation or house favourites.
- Inform the guest that you will take their order when ready.
- Maintain eye contact and approach at the appropriate time.
3) Order Taking Service Standards:
- Staff should have a warm smile and polite attitude, Approach guest’s tables within 10 seconds whenever they need to order.
- Always prepare a notepad and a pen.
- Be attentive at the guest table.
- Offer recommendation.
- Always repeat the guest’s order.
- Inform guests of the expected service time.
- Estimate the serving time.
4) Point of Sale key in Procedure:
- Double-check that all the keys are in order before sending them to the kitchen.
- Barman should serve the drinks with the specific POSPoint-of-Sale (POS) Terminal: A cash register with the capability to scan a UPC code with a laser an... ticket.
- Key in order into the POS system accordingly.
- If any wrong order key in, look for the assistant manager or above to void it immediately.
- When the barman gives the drinks to the waiter it should be with the POS ticket.
5) Order Delivery Service:
- The waiter reviews the order and puts it on the tray.
- Quality check by every staff.
- Acknowledge the guest 2 steps before approaching the table.
- Offer to pour beverages.
- Leave the table by saying: “ Is there anything I can assist you at the moment?”
6) Handling Bills and final settlement:
- Ensure the bill is accurate, Always Double-check the bill before presenting it to the guest.
- The bill is presented in a company bill folder and pen, Retire from the table and stay within the vicinity.
- Recover the check and means of payment.
- Thank the guest and process quickly.
- Payment should be done in 4-5 minutes.
7) Guest DepartureThe time when the in-house/resident guest leaves the hotel. and Fond Farewell:
- Thank the guest by name and bid farewell to all members of the party.
- Help customers leave their tables.
- When assisting the guest, ensure ladies first.
- Always says: “Hope to see you again.”
- The table should be reset immediately.
Training Summary questions:
Q1. What are the service sequences in restaurants?
Q2. How do you present a menu to the guest?
Q3. What are the standards for order taking?
Q4. How to handle billing and final settlement?
Q5. Why it is important to give a fond farewell to the guest?
Patreon Only SOP Download
SOP Number: Food and Beverage Service SOP – 37 Department: Food and Beverage Service– Restaurant Date Issued: 05-October-2014 Time to Train: 60 Minutes
