Verifying with guest if they would like another beverage:
o
Suggest another beverage when the guest’s glass is one-half to
three-quarters empty.
o
Always count the number of alcoholic beverages each guest has.
o
Provide complimentary snacks like nuts or other high-fat snacks to
slow absorption of alcohol into the blood.
Taking down second order on your scribbling pad:
o
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.
o
You can also write the word “repeat” on the scribbling pad if all
guests in the table re order’s the same drink for the next round.
Serve additional beverages:
o
Clear any empty glasses when you server or before you serve the
repeat order.
o
Always bring a fresh glass with a fresh bottle of beer.
o
Never out your fingers inside glasses when you are removing them
from the bar or lounge tables.
o
Put used glasses into your service tray.
o
Please a new beverage napkin in front of the guest.
o
Place the new drink on the beverage napkin.
Monitor guests closely for signs of intoxications:
o
Stop alcohol service to intoxicated guests.
o
Inform the Manager about the situation.
o
Ask the help of a co-worker or manager to watch or help as you
refuse to serve alcohol to a guest.
o
Remove all alcohol from the table which is in reach of the
intoxicated guest.
o
Do not argue with the guest, Suggest Mock-talis, non alcoholic
beverages or food instead.
No comments:
Post a Comment