SOP – Wine and Beverage order taking - Restaurants / BAR
SOP Number: F&B - 13 ( SOP serial number and department code )
Department: Food and Beverage Service – BAR
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: 60 Min
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 order 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 face 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, and 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 in 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 guest?