Process drink Re-orders in the BAR / Lounge

Verifying with guests if they would like another beverage:

• Suggest another beverage when the guest’s glass is one-half to three-quarters empty.
•  Always count the number of alcoholic beverages each guest has.
•  Provide complimentary snacks like nuts or other high-fat snacks to slow the absorption of alcohol into the blood.

Take down the second order on your scribbling pad:

• Draw a line under the first order and write the new orders below the line. This will help to easily distinguish between the first order and the repeat or new order.
•  You can also write the word “repeat” on the scribbling pad if all guests at the table re-order the same drink for the next round.

Serve additional beverages:

• Clear any empty glasses when you serve or before you serve the repeat order.
•  Always bring a fresh glass with a fresh bottle of beer.
•  Never put your fingers inside glasses when you are removing them from the bar or lounge tables.
•  Put used glasses into your service tray.
•  Please a new beverage napkin in front of the guest.
•  Place the new drink on the beverage napkin.

Monitor guests closely for signs of intoxication:

• Stop alcohol service to intoxicated guests.
•  Inform the ManagerManager is a person in the hotel operations who is assigned to manage or supervise a group of employ... about the situation.
•  Ask the help of a co-worker or manager to watch or help if you refuse to serve alcohol to a guest.
•  Remove all alcohol from the table which is within reach of the intoxicated guest.
•  Do not argue with the guest, Suggest Mock-tails, nonalcoholic beverages, or food instead.

Training Summary questions:

Q1. Tips for verifying with guests for re-order? 

Q2. When should you write the word “repeat”?

Q3. How should you hold the glass while removing them from the table?

Q4. Why it is important to stop serving alcohol to intoxicated guests?

Q5. What else can you suggest to an intoxicated guest instead of alcoholic beverages?

SOP Number: Food and Beverage Service SOP -16 
Department: Food and Beverage Service – General
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: 40 Minutes