1. Preparation Before Service
Mise en Place: Ensure all service areas and stations are fully set up with necessary utensils, glassware, and table settings.
Briefing: Conduct a pre-service meeting to review the menu, special dishes, guest reservations, and any special requests.
Table Setting: Ensure tables are impeccably set according to the restaurant’s standards.
2. Guest Arrival and Seating
Greeting and Reception: Welcome guests at the entrance and confirm their reservation.
Coat Check: Offer to take coats or bags and provide claim tickets.
Escort to Table: Lead guests to their table, assist with seating, and present menus.
Napkin Placement: Once guests are seated, unfold and place napkins on their laps.
3. Initial Interaction
Introduction: Introduce yourself as their server and offer a warm welcome.
Water Service: Pour water into glasses, offer still or sparkling water.
Menu Explanation: Briefly describe any specials or chef’s recommendations.
Beverage Order: Take orders for aperitifs, cocktails, or other beverages.
4. Beverage Service
Serve Drinks: Serve the ordered beverages promptly, following proper beverage service techniques.
Wine Presentation: If wine is ordered, present the bottle, confirm the choice with the guest, and perform the wine service.
5. Taking the Food Order
Answer Questions: Respond to any menu inquiries, providing suggestions or explanations as needed.
Order Taking: Write down the order clearly and repeat it back to guests for confirmation.
Coordinate with Kitchen: Enter the order into the POS system and communicate any special requests to the kitchen.
6. Service of Bread and Appetizers
Bread Service: Serve bread and butter or any pre-appetizers if offered.
Timing: Ensure the delivery of appetizers aligns with the readiness of guests and the pace of the meal.
7. Food Service
Appetizer Delivery: Serve appetizers, ensuring proper placement and presentation.
Main Course Service: Clear appetizer plates and serve main courses, describing each dish as it is placed.
Accompaniments: Serve any sides or accompaniments in coordination with the main dishes.
8. Table Maintenance
Clear Plates: Remove empty plates and cutlery between courses.
Refill Drinks: Monitor and refill water and other beverages as needed.
Crumb Table: Use a crumber or napkin to remove crumbs and maintain table cleanliness.
9. Dessert and Coffee Service
Dessert Menu: Present the dessert menu and explain options if needed.
Order and Serve Desserts: Take and serve dessert orders, followed by coffee or tea service if requested.
Check Satisfaction: Ensure guests are satisfied with their desserts and overall experience.
10. Final Touches
Present the Check: Discreetly present the check on a tray or in a check presenter when requested or at the appropriate time.
Processing Payment: Process the payment, returning with the receipt and change if necessary.
Thank and Farewell: Thank guests for dining and invite them to return.
11. Post-Dining Services
Assist with Coats: Retrieve coats or bags and assist guests as they leave.
Feedback Collection: Politely ask for feedback if the restaurant has a process for gathering guest comments.
Prepare for Next Guests: Reset the table for the next reservation, ensuring it’s ready for new arrivals.