Food and Beverage Training Manual

MAIN DINING ROOM

2018

Sequence of Service

Offer and serve coffee, tea (decaf) etc.

Keep table clean replenish beverages

Mise en place ready and complete

Table Top perfect

When ready for dessert, remove dirty plates Table maintenance remove salt and pepper

Prepare checks, place in check folder

and drop on the table for member to check and sign

Members and Guests greeted by name and seated by Host(ess) who pulls the chair and drops napkin on lap

During meal check on beverages

Check on table for additional requests Pick up signed check Thank the member use name recognition Fond Farewell 3. Step of Service

refill or replenish table maintenance, remove extra empty glasses

Waiter approaches table name recognition 1. Step of Service

Clear plates when necessary, replace silverware table maintenance

Buffet will be explained by server Offer help carrying plates

Beverages are being offered and served 2. Step of Service

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