Food and Beverage Training Manual

Detailed Sequence of Service in the Grille Dinner

1. During Line Up you will go through the reservation list and point out members special preferences. 2. The members are welcomed and get seated by the hostess. He/she is responsible to hand out the menus, either the priced to the members or the un-priced/ personalized for their guests after drinks are served. 3. Server must introduce him/herself to the members. 4. Offer still or sparkling water to the table. 5. Offer drinks / wine and take drink orders. 6. Server should go to the pastry to get the bread & butter and place it on the table. Don’t forget to explain the bread you serve. 7. Before you take the order, mention the specials from the menu. If there are any questions you can’t answer, call a supervisor to help you. After taking the order, repeat it to minimize misunderstandings. 8. Send the order to the kitchen. Make sure you give the right table number, number of covers and position number. The seat number is important because not only does the food runner have limited time, but also asking the members what they are eating looks very unprofessional. On big tables make sure you tell the food runner who is your position 1 to prevent confusion. Put the order by position and modify clearly. 9. The server should be at the table when the first course gets served. Offer fresh grounded pepper for the salads and soups and make sure everything is fine. Checks on drinks and refill water! 10. As soon as the members are half way through with their appetizers, fire the table by telling the expeditor. 11. Server clears the table and removes spare silverware. 12. Server marks the table with appropriate silverware (steak – or fish knife). 13. When second course is served, the server has to be at the table to make sure everything is the way the members wanted it. Ask the member/ guest to cut the steak to make sure the temperature is good and ask for any special condiments or sauces. 14. Server removes the dirty plates of the second course and clears the table (bread basket, B&B plates, salt & pepper etc.). 15. After the table is crumbed get hot hand towels for each person. 16. Present the dessert displays. Explain each dessert item on the menu and ask also for hot drinks like tea, coffee or cappuccino/ espresso. 17. Punch in the dessert in the Jonas System and send it to the pastry. 18. Mark down the table with dessert silverware and put sugar caddies/ creamer for coffee/tea. Do not serve coffee before creamer. 19. Place a plate of cookies and B&B plates on the table. 20. Check for coffee or tea refills. 21. Put the check on the table and thank the member for joining the Grille.

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