Prepare table for each course before serving:
o
Always ask guest if they are finished before clearing.
o
Clear any empty plates or glasses from the guest’s right with your
right hand.
o
Never stack dirty plates in front of guests. Pick them up
separately and stack them away from guests.
o
Bring all condiments and accompaniments to the table before
serving the order.
o
Only bring full- not partially full condiment bottles to guests.
o
If you will be serving an item that guest will share bring a plate
for each guest.
Pick up each course:
The Banquet manager or
supervisor will signal when to serve each course.
Serve the courses in the below
order:
o
Appetizers.
o
Soup.
o
Salad.
o
Entrees.
o
Dessert.
o
Cordials.
o
Coffee.
Check the order before you take it out of the kitchen:
o
Does the food look fresh and appealing?
o
Have all preparation instructions been followed?
o
Is the presentation garnished?
o
Have all special requests been met?
o
Is hot food hot and cold food cold?
o
Ask the Chef to make any required corrections necessary to meet te
operations standards.
o
Notify the Manager or supervisor immediately of any problem in the
food so that they can speak to the guests and correct the situation.
o
Don’t let the guest suffer because you are busy. If you are having
trouble meeting guest needs, ask either the supervisor or colleagues to help
you until you can catch up.
Deliver each course:
o
Carry loaded service trays to tray jacks in the function rooms.
o
Serve guest from the left side whenever possible. Don’t reach over
guests while serving.
o
Place the plate with the first course on top of the base plate, If
a base plate is included in the table setting.
o
Place the entrée plate so that the main item is closest to the
guest.
o
Place side dishes to the left of the entrée plate.
o
If the guest is asking something else they try to deliver it as
quickly as possible so that the meal does not get cold.
o
Ask if the guest would like you to bring or do anything else for
them at this time.
o
Remove empty beverage glasses and exchange ashtrays as needed.
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