Food & Beverage Service Sequence
Vložit
- čas přidán 5. 11. 2020
- Disclaimer: Due to a lack of supplies as a result of the epidemic, some of the items we used were improvised. We are not yet at the professional level, thus the performance you will see in the video is not faultless. Furthermore, we are only learning through an online class, which is a disadvantage compared to face-to-face learning, where we can fully absorb and practice new abilities. Hopefully, the pandemic will end eventually, and we will be able to return to our normal learning style of gaining new knowledge and insight that we can apply in our future careers.
You seems so serious🙂🙂
Never forget to smile.
Always smile maam dont forget.
Thank you may basis na ako kung pano gawin.
need lang poo!! thank you po!!
Good Job... parang flight stewardess din pala...
Lakas ng boses ng server dapat moderate lang always wear your smile
Is there any age limit if u want to take the course of FB?
ありがとうございました
Good morning mum, thank you mum, yes mum, you're welcome muuum
She is very serious need to smile to guest hahahahaha.. But i learned a lot from this video now its my turn hahahahahahahaha..
Why would she smile she doesn’t have to smile
Ano pong pang edit ang ginamit nyo?
Bakit Yung Iba sa right side Ng customer magserve ung Iba sa left ano ba Ang tama
Ate pwede din po makahingi ng script? Thankyou po
Dapat Jan glasses na lang ang matitira
“May I present to you a bottle of ___wine with vintage year___ ,a heavy/light bodied ___wine”
Docket systems or the order slip
1. Triplicate docket system - a traditional manual system often used in medium and large-sized hotels and restaurants.
2. Duplicate docket system - often used in small, informal restaurant.
3. Electronic billing machines - used in some establishments where the waiter, rather than the cashier, prepares the bill.
4. Computerized systems - used in large establishments and chain restaurants
11. Correcting or rectifying the cover
Table to be set-up with the appropriate mise-en-place according to the food orders as written in the captain’s order form by using standard transport plate (STP)
The 1st flatware to be set are for the main course and the last are for the 1st course.
Guests use the outer most cutlery for their first course and move inwards for each succeeding course
12. Removal of spare covers
If the number of guests is less that the covers set in the table, the extra cover must be removed to give space in the table
Use the STP in removing the extra covers
Table amenities must then be moved to the vacant space to give space for the bread and butter containers
Extra covers is considered used mise-en-place, it must be send to the dishwashing area for cleaning and sanitizing.
13. Serving food orders
Serve food according to the restaurant standard
Avoid serving food across the guest whenever possible
Serve ladies first, then the gentlemen and lastly the host
Do not forget to mention the name of the food you are serving and offer the pepper mill, parmesan cheese, dressings when necessary
Wish the guest enjoyment of their food
“Here is your order (mention the food). Enjoy your meal”
14. Checking back with guests
Though it is imperative to check on guests’ satisfaction, checking too often is annoying and intrusive. Instead, check visually, from a distance. If a guest’s body language suggests displeasure, return to the table, and ask whether the dish is prepared to his or her liking.
Avoid asking guests about the food when their mouths are full.
Check from time to time of anything might be needed such as more sauce, water etc. etc.
15. Clearing soiled plate
Readjust flatware after each course is cleared and replace any that is missing or has been used. Clean flatware should be carried on a serviette or STP.
Remove un-used silver from the previous course while placing new flatware. .
Never clear any soiled dishes until everybody has finish eating until otherwise requested by the guest to do so
Always asked the permission of the guest when removing soiled dishes from the table
“Excuse me sir/madam, may I clear the table/plate now?”
16. Crumbing/ brushing down
Clear all soiled dishes and un-used mise-en-place from the table including table amenities and condiments.
17. Offering and service of dessert
Present and take dessert menu
Prepare Captain’s order form and write the order
Place the order (POS or Order slip)
Prepare and set mise-en-place for dessert and coffee
Pick-up dessert order
Serve the dessert and coffee or tea
18. Preparing and presenting a bill
Ensure that it is presentable and legible.
Present the check when server deems it appropriate.
Check should be accurate, presented to the host or placed in the centre of the table.
Always be discreet, tactful, and gracious.
Methods and procedures for payments
Payments are paid either by credit card, cash, electronic funds transfer at point of sales (EFTPOS), vouchers or charge account
In any mode of payments company guidelines must be followed
If the guest is paying with cash, ensure that you receive the correct amount, and return any change with a selection of bills to ensure flexibility in leaving a tip.
“Here is your bill, how would you like to settle it? In cash or card?”
“I received (discreetly mention the received payment)”
“Here is your change/ card”
19. Bid farewell to the guests
When guests are ready to leave, assist them with their chairs and their jackets if any. Check the table to ensure that guests have not left any belongings behind.
Thank them for their patronage with a big smile by saying:
“Thank you for the opportunity given us, it’s been a pleasure serving you and your party Mr/ Ms ______. We are looking forward of serving you again soon”.
The farewell should be warm and friendly
20. Tidying, clearing and resetting
After the guests left, clear the table, place tableware such as flowers or candles on a tray, not on a chair.
Use 3S (scrape, segregate and stock) in clearing the soiled mise-en-place
Change linens neatly, ensure not to spill crumbs on the floor.
Avoid allowing the surface of the table to be revealed during service.
Procedure for table service of a meal
Check the sideboards have all equipment necessary for service.
Check that tables are laid correctly.
Check the menu and have a full understanding of the dishes, methods of cooking, garnishes, the correct covers, accompaniments and mode of service
Ascertain the allocation of stations and other duties, if these are not already known.
Enable the headwaiter to check that all staff is dressed correctly in a clean and well-presented uniform of the establishment
salamat idol may reference na po ako mabuhay ka!!
sana lang tama yung gawa ko! BWAHAHAHAHA
Hello poo ateee, pwede po pengeee script thankyouuu ateee♥️
Bakit KUMPLETO pa yung utensils. Kahhitt tapus na sya kumain
Pwede po maka hinge script
The order of table service or
The ‘order of service’ or the ‘food and beverage service sequence’ is a sequential checklist of services from arrival to the departure of the guest.
It will differ in detail depending on the style of the establishment and the services that it offers.
Checklist of table service
1. Greeting and seating guests
Welcoming the guest
First impression is very important. Welcome guest 30 seconds upon arrival
Walk towards guest and make eye contact, warm smile, greetings and introduction
Get information
Be open, friendly and respectful
Example:
“Good (time of day), madam/sir, welcome to Le Café. I am (name) at your service, reservation under what name?”
If the guest has a reservation make sure his/her table is prepared in advance.
Confirm the guest reservation
“You reserved for 1 table for 2 persons, in a non-smoking are, is it correct?”
If there is no reservation or it is a “walk-in” guest ask the important details
“May I ask, table for how many?”
“Do you prefer a smoking or a non-smoking area?”
Seating the guest
Escort to customers to their appropriate table
“Please follow me”
Asked the host if the table is fine
“Do you like this table?”
Set guest ladies first and must always be seated against the wall (if any)
Pull the chair, when seated and ask if they feel comfortable with their seat
2. Introduction by the server
The Maitre D’ / hostess must introduce the server.
Service staff greets and welcome guest into the station
“Good (time of day), madam/sir. I am (name) and I will be serving you this (time of fay)
3. Opening napkins
Opening and placing the napkin to the lap of the guest shows that we care to the smallest details.
Pick-up the napkin with your right hand.
Un-fold the napkin and place on the lap( as shown in the picture)
Do not cross your hand exposing your underarm to the guest
“May I lay the table napkin?”
4. Serving water
Carry the water pitcher with your right hand,
Serve water from the right side of the guest, ladies first host last
Inform the guest that you are serving tap water
Fill the water goblet until 2/3 full.
5. Serving bread and butter
Execute Russian service place one piece of portion butter on top part of the bread plate.
Execute Russian service, ask the guest of which bread he/she would like to have and place two pieces of bread on middle part of the bread plate.
The butter dish and breadbasket with the remaining butter / bread to be placed in the middle of the table.
“ Ma’am/ sir, this is your freshly baked bread”
6. Taking pre-dinner drinks/ aperitifs order
Drink order is the first point of service, it is especially important that it be smooth and error-free.
Offer aperitif drinks or the special drinks of the day
Take the order ladies first, host last
After taking the order, repeat the order and thank the guest
“May I offer you a glass of refreshing drink?”
“May I suggest a glass of aperitif before your meal? How about a dry vermouth?”
Post order/ prepare mise-en-place
Drink order is the first point of service, it is especially important that it be smooth and error-free.
Offer aperitif drinks or the special drinks of the day
Take the order ladies first, host last
After taking the order, repeat the order and thank the guest
7. Serving pre-dinner drinks
Arrange the drinks properly in the bar tray with drink mise-en-place
Served the drinks from the right side of the guest using the right hand, ladies first host last
Mention the name of the drinks when serving
Wish the guest enjoyment of their drinks
8. Presenting the menu
Things to ensure before presenting the menu;
• Presentability (clean, no dog ear)
• 86 & 68 items (not available or sold out item)
Menu should be carried properly
Presented from the right side of the host using the right hand, ladies first, host last
Every guest must have a menu
Open presentation is done only if it’s a single page menu
“Ma’am/ sir, I would like to present to you our menu for your selection. I will take your order whenever you are ready”
9. Taking and placing food orders
Tables are numbered. Seat, and thus, each guest, also has a number, which flows clockwise from a fixed point.
Do not forget to do the suggestive selling technique or SST.
To remind the guest of food they might forgot.
To increase average check.
“Sir/ madam, our chef has prepared a very special and robustly flavoured entrée today. It’s a special dish of sirloin steak served with baked potatoes and garden vegetables”
“May I suggest a bottle of red wine to complement your meal”
After taking the orders, repeat the order and after the last guest, say “Is there any thing more you might want to add to your orders”
“May I repeat your order… (mention the order). Did I get your order right?”
10. Taking, placing & serving wine orders
Coordinate with the server as to what food was ordered
Present wine list from the right side of the host
Offer and suggest wine to pair of the food ordered
Place order
Prepare needed mise-en-place (appropriate wine glass, etc.)
Serve wine right away according to company standard
Thank you po . This helps me a lot for my interview tomorrow.
@@Mejonaviaje best of luck! 🤍
pavingi po script 🤗🤗
pwede po makahingi ng script huhu
Hello penge po script thank youuu
Pahingi nang script huhuhu need para sa exam ko pleaaaase
Hii nag message po ako sainyo sa messenger ,pahingi po ako script hihi thankyou
Cat is gone
Penge script ateeee
Hiii Jasten, pls send me a pm on messenger @ Naomi Mendez. I’ll send you the script 😘
@@jannaomimendez1927 penge din po ako ate😊
@@cristallyverallo3820 hi just sent me a pm thru msgr @ Naomi Mendez 😘
@@jannaomimendez1927 ako rin ateeee!
Ako din po ate 😳
ate pweede po pahingi ng script.slmt po
Ma'am pwde pahingi Ng script ma'am
Penge po script maam
hello po pwede po makahingi ng script po!!! thank you poo!!
Hilo po maam pwd maka hingi ng script
pahingi po script
Bakit KUMPLETO pa yung utensils. Kahhitt tapus na sya kumain
ate pahingi po ng script .slmt po