Make sure the beverage are made as ordered:
o
1 or 2 minute after having punched your order in the POS terminal,
or delivered the written Captain Order copies to the kitchen and cashier, go to
the bar counter.
o
Mixing, pouring, garnishing and serving drinks the same way every
time is the mark of a quality operation.
o
Give priority to ladies’ orders.
Check each beverage for the following:
o
Is it the correct beverage?
o
Is the glass used to serve the beverage correct?
o
Is the garnish correct?
o
Have special instructions been followed.
o
Has anything spilled over the side?
Place drinks on the beverage tray:
o
Carry the drinks to the table concerned (always with a tray).
o
Line the tray with the linen napkin to improve the look of the
tray and to avoid spills and moisture.
o
Keep extra Napkins on the tray.
o
Pick up the beverage item(s) from the bar counter.
o
Before leaving the counter, double-check the items with the
Captain Order (or the printed order).
Carry the tray to the table:
o
Carry with the left hand horizontally under the tray center and if
it is a large tray, use both hands.
o
Keep in mind the order in which you will serve the drinks so your
tray will be balanced until the last drink is removed.
o
Balance the tray at shoulder level on your fingertips, not on your
forearm. If the tray is carried on your forearm, there are chances that it may
tip over.
o
Keep your back straight as you stand up.
o
If required steady the tray with your free hand.
Server Beverage to the guest:
o
Always Serve ladies first and host of the group last.
o
If the beverage napkins at your hotel are having a logo, then
place the napkin in such a way that the logo faces the guest.
o
Avoid reaching across guests. Move around the table and serve
every guest from him right side with your right hand when possible.
o
Handle stemmed glasses by the stem or base. Your hands will warm
the drink if you touch the outside of the glass. Never put your fingers inside
the glass.
o
Place the glass on the center of beverage napkin.
o
Follow the guest check or order pad to serve the correct drink to
each guest. Do not ask who ordered which drink.
o
It is also a good practice to repeat the name of the drink and any
special requests as you serve each drink to ensure that it is correct.
o
Be sure that all the beverage items for the table concerned have
arrived.
o
Double-check all the drinks with the Captain Order (or the printed
order) one by one.
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