Restaurant Ala Carte Sequence of Service www lrjj

Restaurant Ala Carte Sequence of Service www. lrjj. cn

Contents Al a Carte Service Sequence 1. Greet the guests 2. Ask guests for reservation 3. Lead guests to the table 4. Assist the guests to sit 5. Unfold the napkins for the guest 6. Offer iced water 7. Serve the butter and the bread 8. Describe and recommend dishes 9. Take the F&B orders 10. Transfer the check/order 11. Correct & remove covers 12. Serve beverage 13. Announce the starter 14. Serve the starter 15. Clear the starter 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. Serve the soup Clear the soup plate Serve the salad Clear the salad Serve the wine if any for main course Serve the main course Clear the main course Announce the dessert Serve the dessert Take the tea/coffee order Serve the tea/coffee Prepare and present the bill Accept payment Thank the guest and bid them goodbye Clear and reset the table www. lrjj. cn

Service Sequence 1. Greet and seat the guests. 1. Welcome the guests as soon as they arrive. 2. Ask them if they have a reservation. Check the reservation. 3. If no table has been booked, check if one is available. 4. Show the guest to their table. 5. Offer the guest a chair to encourage them to be seated. www. lrjj. cn

Service Sequence 2. Open the napkins 1. Some guests will open their own napkins as soon as they sit down. 2. Stand at the right of the guest, pick up the napkin with your right hand. 3. Shake the napkin from its fold into a triangle. 4. Place the longest side of the triangle closest to the guest. 5. Move clockwise around the table opening the napkins and attend to the host last. www. lrjj. cn

Service Sequence 3. Offer iced water 1. Iced water is a valuable addition to the meal experience, and it is appreciated by the guest, although in some establishments it may not be the practice. 2. The water glass is positioned to the right of the wine glass above the table knife. 3. Water is poured from the guests right side, with your right hand. 4. Move clockwise around the table, serving the host last. Offer water throughout the meal. www. lrjj. cn

Service Sequence 4. Serve the butter and the bread 1. Place the butter plate in the center of the table, with the right hand. 2. Hold the bread basket in your left hand serve from the guests left side. 3. Hold the bread basket down over the edge of the side plate. 4. Transfer the bread from the basket to the side plate using a service fork and spoon. 5. Move clockwise around the table, serving the host last. Offer bread throughout the meal www. lrjj. cn

Service Sequence 5. Describe and recommend dishes 1. Allow time for the guest to make their choice. 2. When all the guests are seated, be alert to the signs that the guests are ready to order so they are not kept waiting. 3. You must be able to describe dishes, how they are cooked, accurately and attractively. 4. You may also be asked to recommend dishes. To say “Everything is good” is not helpful. www. lrjj. cn

Service Sequence 6. Take the F&B orders 1. When you are sure the guests are ready to order, a) introduce yourself and b) ask what they would like to eat and drink ? 2. Start to take the order of the guest on the right of the host, and work clockwise around the table, finishing with the host’s order. 3. Take the order including the starter, the main course, the dessert and beverages. 4. Note any special requirements 5. Repeat the order to the guests to make sure that the order is correct. www. lrjj. cn

Service Sequence 7. Transfer the check/order 1. The check/order must be clearly written in the same language as the menu. 2. If you use abbreviations, be sure to use agreed abbreviations only. 3. The check must contain at least: a) Table number b) Number of covers c) Date d) Waiter’s signature/name 4. Transfer the top copy to the kitchen, the second copy to the bar, the third copy to the cashier and the fourth copy for you. www. lrjj. cn

Service Sequence 8. Correct & remove covers 1. To correct a cover is to adjust the cutlery originally laid to meet a guest’s specific order. 2. Starting with the guest on the right of the host, move clockwise, finishing with the host 3. To adjust the cutlery, lift the item not required and replace it with the correct one. 4. Remove any unnecessary cutlery and glassware from the table. www. lrjj. cn

Service Sequence 9. Serve beverage 1. Take the beverages from the bar. Be sure to know who drinks what. It is not professional to ask the guest. 2. All glassware, whether clean or used, should be carried upright on a tray, held only by the base of the glass. Hold the tray with your left hand, and use your right hand to place the drink from the guest’s right side. 3. Throughout the meal, if the guests glass looks nearly empty, ask if he/she wants another drink. www. lrjj. cn

Service Sequence 10. Announce the starter When you are ready to serve the starter, go to the kitchen and announce the starter Say something like: “Starter for table 4 please”. When you receive the food from the kitchen, be sure to know who eats what. It is not professional to ask the guest. www. lrjj. cn

Service Sequence 11. Serving the starter 1. In modern plate service, plates are both placed and cleared from the guests right side, as this causes the least disturbance to the guest. 2. In modern plate service, serve the guest to the right of the host first, and then move clockwise around the table, serving each guest in turn. The host to be served last. 3. In some establishments, you may be required to serve ladies before gentlemen, or this may be required by the guests. www. lrjj. cn

Service Sequence 12. Clearing the starter 1. Guests usually indicate that they have finished their course by placing the cutlery together on the plate. 2. As they don’t always do this, you must be alert to other signs from the table that everyone has finished, and if necessary, you may ask guests whether they are finished or not. 3. In modern plate service, it is usual to clear once all the guests have finished, from the right side using your right hand. www. lrjj. cn

Service Sequence 13. Serve the following courses in the same way : Soup & Salad Clear the table after each course www. lrjj. cn

Service Sequence 14. Announce the main course When ready to serve the main course, go to the kitchen and announce the main course. Say something like: “Main course for table 4 please” When you receive the food from the kitchen, be sure to know who eats what. It is not professional to ask the guest. www. lrjj. cn

Service Sequence 15. Serve the main course § As for the starter, plates are both placed and cleared from the guest’s right side, as this causes the least disturbance to the guest. § Serve the guest to the right of the host first, and move clockwise around the table, serving each guest in turn. The host to be served last. § In some establishments, you may be required to serve ladies before gentlemen, or this may be required by the guests. www. lrjj. cn

Service Sequence 16. Clear the main course 1. Again guests usually indicate that they have finished their main course by placing the cutlery together on the plate. 2. If necessary, you may ask guests whether they are finished or not. 3. Clear once all guests have finished, from the right side using your right hand. 4. Brush the crumbs onto the dinner plate using a folded service cloth or crumber held in your right hand adjust the dessert cutlery. www. lrjj. cn

Service Sequence 17. Announce the dessert When you are ready to serve the dessert, go to the kitchen and announce the dessert. Say something like: ? ? ? When you receive the food from the kitchen, be sure to know who eats what. It is not professional to ? ? www. lrjj. cn

Service Sequence 18. Serve the dessert www. lrjj. cn

Service Sequence 19. Take the tea/coffee order § The tea/coffee may be served with the dessert if requested by the guest, therefore, you may be asked the take the order before serving the dessert. § Start to take the order of the guest on the right of the host, and work clockwise around the table, finishing with the host’s order. § Transfer the top copy to the bar, the third copy to the cashier, and the fourth copy for you. www. lrjj. cn

Service Sequence 20. Serving the tea/coffee § Place the accompanying items (milk, sugar, lemon) on the table. § Serve the guest to the right of the host first, and then move clockwise around the table, serving each guest in turn. The host to be served last. § In some establishments, ? ? ? …………………………………………… ……… www. lrjj. cn

Service Sequence 21. Prepare and present the bill 1. At this point. it is essential that you should be ready to give the bill. Prepare it or make sure it is ready. 2. Nothing is more irritating to guests than to be slow in bringing the bill. 3. Generally, bills should not be presented until they are asked for. 4. When a bill is presented at the table, it is placed in front of the host, or, if there is no host, in the middle of the table. www. lrjj. cn

Service Sequence 22. Accept payment 1. If the establishment requires guests to pay at a cashier’s desk as they are leaving, make this clear to the guest. 2. Do not hover around waiting for your guests to pay, leave them alone. 3. Accept payment and tender any change. www. lrjj. cn

Service Sequence 23. When the guests are leaving Assist the guests departing by moving their chairs for them or collecting their personal belongings ( coats, hats and bags). If you are too busy, at least acknowledge their departure with a nod and a smile Wish your guest “Goodbye” and thank them for coming. If your know their name, use it: “Goodbye Ms Byrne. We look forward to seeing you again soon”. www. lrjj. cn

Service Sequence 24. Clearing and re-setting § Remove dessert plates and coffee cups. Glassware should be removed on a drinks tray. § Only when all the guests have left the restaurant do you remove the flowers. Put them on a tray and into the refrigerator. § Then, remove the dirty tablecloths. § Ensure that all the tables and chairs are returned to their original positions. Do not forget to check chairs for crumbs. www. lrjj. cn

Service Sequence 25. During the service period 1. Offer bread throughout the meal. 2. Offer water throughout the meal. 3. When you can, help your colleagues. 4. If you forgot to do something or if you make a mistake, correct it. 5. Don’t forget the most important thing: smile and be kind. www. lrjj. cn

• Taking Reservations www. lrjj. cn

Taking Reservations Before you take a booking, make sure you know the answers to the following type of questions: § What kind of food do you offer? § Do you accept credit cards? § When are you open? § Are children welcome? § Are you air conditioned? § Is there a no-smoking area? § Do you have car parking facilities? § Do you cater for functions? § How do I find your establishment? www. lrjj. cn

Taking Reservations Most reservations are taken over the telephone. A friendly and helpful telephone manner is essential. § Always answer the telephone promptly when it rings § Have a pen and paper or the reservations book to hand § State clearly the name of the establishment § Offer the caller your assistance: “Good morning, may I help you? ” § Answer any questions clearly and politely. If you do not know the answer, find someone who does or offer to call them back. § Before beginning to take the booking, make sure you have the reservation books in view. www. lrjj. cn

Taking Reservations The first things to be clarified are when the table is required and how many people are in the party. Only when you have established that a suitable is available, then ask for the following details: § The host’s name (have it spelt out if you are not sure) § The time/date of arrival § A contact telephone number (mobile) § Any special requirements § Confirm all the details by repeating the name, the day, date and the time of arrival, the number in the party, contact phone number and tell the reservation policy. § Complete the conversation by thanking the guest. www. lrjj. cn

Station Mise-en-Place A waiter’s station should carry the following: § All the necessary cutlery, for example: main knives and forks, soup spoons, dessert spoons and forks, etc… § Service utensils (silver) § Crumbers/plates and napkins § Service plates § Tea/coffee accompaniments (milk jugs, sugar bowls…) § Bread service utensils § Napkins § Service tray § Toothpicks www. lrjj. cn

Station Mise-en-Place § Menus § Wine list § Spare guest check/order and pen § Condiments (sauces, pepper-mill, salt) § Clean table linen § Candles www. lrjj. cn

How to lay a cover There are two principal types of covers a) à la carte and b) set menu (table d’hôte) cover. Whatever the type of cover to be laid, the following rules apply: § All cutlery and glassware should be cleaned and polished before they are placed on the table. § A folded napkin is placed in the center of the cover. § The main knife and fork should be positioned 1 cm from the edge of the table. § Side/bread plates are always positioned to the guest’s left. § The blades of all knives on the cover should face left. § Side/bread knives are placed on the right side of the plate. § The water glass is positioned 2 cm from the top of the main knife. Additional red wine and white wine glasses are positioned at a 45 o angle to the right, or in triangle. www. lrjj. cn

Menu (from restaurant atmosphere) The menu cover and contents should reflect the design and style of the restaurant. The design of the menu, its details, the style of type used, and the impression it creates all set the atmosphere. A small, simple menu in a color that harmonizes with the decor is desirable. It should set the feeling of the restaurant. Customers are not impressed by dirty, dogeared menus stuck together with adhesive tape. Menus should be simple and easy to read and understand. They should carefully describe the food served. A short but descriptive statement about major items served can stimulate the appetite and measurably increase the guest check. www. lrjj. cn

Importance of the Menu First, the menu is a contract with the customer, an indication of what is described on the menu is what will be delivered to the customer. Respect the truth in the Menu: (freshness, geographical origin, picture, quantity…) Second, the menu is a form of a product brochure. The menu should identify the name of each dish, major ingredients and how the dish is prepared in a appealing way, and without too many unfamiliar items. (the use of complicated names are risky) Third, it is an essential part of marketing. It is the first tangible connection your guests have between their interest in buying (why they are there) and what you have to sell. The menu is a selling tool: if properly priced, designed, and presented, the menu can increase the average check, the frequency of visits, the party size, or attract new guests. www. lrjj. cn

Listing Prices À la Carte Menu: Food & Beverage items are listed and priced separately. The guests choose from various appetisers, main courses, desserts. For the guest, the initial perception is that prices look low. This approach appeals to customers who like to individualise their meal. Table d’Hôte Menu: List of a complete meal (3 to 8 course) for one price. This menu can be called “fixed price” or “meal package”. The guest will eat each course from the menu that has been planned in advance for them. Combination Menu: Some restaurants offer both, Table d’Hôte & À la Carte Menus. (Chinese Restaurants, Fast Food). The guest can compare prices between the meal packages and the à la Carte Menu. www. lrjj. cn

Menu Sequence According to western countries and based on the French food culture, a meal can include the following courses (maximum 8): 1) Cold appetiser 2) Soup 3) Hot appetiser 4) Fish 5) Sorbet 6) Main Course or Entrée 7) Cheese 8) Dessert. An “À la Carte” or “Table d’Hôte” menu can follow this meal progression. www. lrjj. cn

PRICING & DESIGNING THE MENU ( Sample) International Cuisine Restaurant Menu February 24 th – February 28 th Eggs Mayonnaise Two egg halves on a bed of lettuce topped with mayonnaise or French Onion Soup A French tradition served ''au gratin'' or Potage Crecy A light cream soup with puree of carrots and a hint of orange or Chef's Salad Julienne of Chicken, cheese and vegetables on a bed of lettuce served with a blue cheese dressing ***** www. lrjj. cn

PRICING & DESIGNING THE MENU ***** Spinach Lasagna Fresh spinach pasta sheets layered with beef and cheese or Lamb Cutlets ''Reforme'' Lightly breaded lamb cutlets served with julienne vegetables and accompanied by a red pepper sauce or Rainbow trout ''Grenobloise'' A whole de-boned trout stuffed and delicately fried in butter ***** Cheese Mousse or Maltaise Rice Pudding 7, 500, 000 TL www. lrjj. cn

PRICING & DESIGNING THE MENU ***** Spinach Lasagna Fresh spinach pasta sheets layered with beef and cheese or Lamb Cutlets ''Reforme'' Lightly breaded lamb cutlets served with julienne vegetables and accompanied by a red pepper sauce or Rainbow trout ''Grenobloise'' A whole de-boned trout stuffed and delicately fried in butter ***** Cheese Mousse or Maltaise Rice Pudding 7, 500, 000 TL www. lrjj. cn

Plate service skills and techniques In a professional plate service no more than four plates are carried at a time. The two professional methods are the two and three-plate carrying techniques. These involve carrying two or three plates in the left hand, having the right hand free. The right hand can be used to carry another plate. www. lrjj. cn

Plate service procedure § In modern plate service, plates are both placed and cleared from the guest’s right side, as this causes the least disturbance to the guest. § In modern plate service, serve the guest immediately to the right of the host first, and then move clockwise around the table, serving each guest in turn. The host to be served last. § In some establishments, you may be required to serve ladies before gentlemen, or this may be required by the guests. www. lrjj. cn

Two-plate carrying technique § Hold the first plate between your thumb, index finger and the middle finger of your left hand. If the plate is hot, use a service cloth. § Then place the second plate on a platform above the first plate, supporting it by your ring finger, your little finger, and the base of your thumb and lower forearm. § Carry the plates to the table holding them away from your body. To place the plate in front of the guest, position yourself at the back right hand corner of the guests chair. § The plate should be placed so that the main item (meat, fish, etc…) is immediately in front of the guest. (six o’clock) www. lrjj. cn

Silver Service Silver service is the technique of transferring food from a service dish to the guests plate from the left with the use of service cutlery. This usually means a service spoon and fork, but occasionally it consists of knives. Silver service requires the waiter to be able to use the cutlery to serve the food with one hand. www. lrjj. cn

Using a spoon and fork Silver service takes place from the left of the guest, holding the fork and spoon Place a fork over a spoon in your right hand, both facing up. Slide your index finger between the fork and the spoon Lift food items with the spoon and hold them firmly in place with the fork while transferring them to the guests plate. www. lrjj. cn

Silver service procedure Place clean hot plates in front of the guests from the right. Hold the service dish on the flat of your left hand, over the guests plate, no more than 5 cm above it. Place the main item of the course to the front of the guest. Place the vegetables and garniture behind the main item. Note that no items are placed on the rim of the plate. Place presentation should be consistent. Move clockwise around the table serving each guest in turn, with the host last. www. lrjj. cn

Silver service of sauces In silver service, accompanying sauces should not be carried on the same serving dish as the food. They are offered separately using a sauce boat and an underplate. Sauces are never poured directly from the sauce boat but by using a spoon which is placed inside. www. lrjj. cn