French Style of Service - Sequence of Service with Set-up and Demo

This is a French Style of Service that follows the restaurant procedures. These are Mise en Scene,Mise en Place, Briefing and Sequence of Service.
Mise en Scene is a French word meaning to check the environment or setting of the event. These includes checking the tables, chairs, lighting, temperature. music. flooring, odor, and other fixtures in the restaurant.
Mise en Place is a French word meaning putting in place. Readying all the necessary equipment and condiments to be used during the operations. these includes, Table Napkin, cutleries, glasses, china wares, condiments, etc.
Sequence of Service, is the flow of the service. These includes receptionist welcoming and greeting the guests ( asking them if they have prior reservation and their preferences),, accompanying to the guest table, unfolding the table napkin, introducing the commis de rang, pouring the service water, (waiter will have a little chit chat with the guest to make the guest feel welcome and relax), giving them the beverage menu ( do not wait in front of the guest while they scan or check the menu unless they ask you to, move backwards a few feet away from the guests while waiting, if not go back to your station and check on the guests body language if they are ready to order). Have a pen and a paper with you or if you have the digital technology make sure that it is ready for the order. Listen attentively, repeat the guest, state their preference or special requests, identify the orders each orders and to whom will it be given. Once done inform the guest the approximate lead time. Give the order to the Chef de Rang if there is none placed the order in the system, liaise them to the kitchen personnel and at the same time to confirm if the orders were received.Chef de Rang will get the orders from the kitchen and will placed them on the gueridon table. Some food may require flambe, to also showcase the skill of Chef de Rang. Commis de rang will be the one to serve from the first course down to the last course. Sometimes dessert are being serve in a dessert trolley, the guest has the preference to choose amongst the varieties of cakes and pastries. Coffee or tea will be serve after. The Manager will go from one table to another check the guests satisfaction. Once the guests are done, they may ask for their bill. They may pay in cash, card or charge to their room if they are hotel in house. Accompany t and bid the guest good bye on their way out.

[@antonchristopherramiso568]

thanks

[@skillstraining4foodandbeverage]

You are welcome Christopher Barrete. Should you need further help regarding Food and Beverage Service, you may email me at [e-mail], I would be happy to assist you.

[@rosiepixie473]

Helpful and i can tell what is happening but i cant hear clearly

[@skillstraining4foodandbeverage]

Thank you for your comment, I will do my best to create a clear audio video presentation next time.