The same basic rules for
serving beverages apply as for other F&B outlets, but because of the larger
numbers of guests, service needs to be quick and efficient.
Soft drinks will not be
pre-poured in glasses more than 5 minutes before being served. Draught beers
will only be poured as required (no carafe).
Take Beverage Orders:
o
The function host will have selected the beverages when booking
the function. The banquet event order (BEO) will list these details.
o
If a guest asks for a beverage which is not listed on the BEO then
know whether there is a extra charge and tell the guest what the charge is.
o
Tell Guests which beverages are available.
o
Ask if guests would like to order beverages.
o
Write down the orders on the guest check according to how guests
are seated.
o
It is a good practice to assign a number to each chair at a
table.( E.g.: Chair No1 is the one closest to the door or other landmark in the
room)
o
Take orders from women first, then men.
o
Continue to take orders clockwise around the table.
o
Use standard drink abbreviations.
o
Listen Carefully to each order.
o
Repeat the order and any special requests.
o
Find out guest preferences for service, such as “on the rocks” or straight
up” etc.
o
Verify the ID’s of the guest who order alcohol and they look under
age. ( If required by your local authority).
Place Beverage on the cord-lined tray:
o
Line the tray with a clean linen napkin to improve the look of the
tray and to absorb spills and moisture.
o
Center glasses so the tray is well-balanced. Put heavy or tall
glasses in the center of the tray.
o
Place a stack of beverage napkins on the tray.
Server Beverages:
o
Server each beverage from the guest’s right with your right hand.
o
Place a beverage napkin on the table in front of each guest.
o
If the beverage napkins at the hotel are having a logo, then place
the napkins so that the logo faces the guest.
o
Follow the guest check to serve the correct beverage to each
guest. Do Not ask who orders which drink.
o
If pouring a beverage from a pitcher or bottle, pour into the
glass or cup without picking it up.
o
When Pouring, use a folded linen napkin as a splash guard to
protect guest.
Tips for cocktails / receptions, the following guidelines must be
followed :
o
From the moment guests start arriving, a minimum of 2 waiters will
be stationed at the entrance to the room with a selection of drinks on a tray
o
No drinks will be placed on any service station in the function
room (i.e., no self service)
o
Each waitress/waiter will have on her/his tray a set of cocktail
napkins which are nicely presented
o
Elegant, simple tray decoration is recommended to enhance the
attractiveness.
For dinner, the following guidelines must be followed :
o
No pre-poured drinks will be placed on the service stations. Guest
will be served directly by the bar
o
Carafes of ice water are allowed on the service station.
o
If wine is served, white wine must be kept in a wine cooler. Only
one bottle per service station is allowed.
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