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    1) Greeting and Seating:: 2) Menu Presentation Service Standards

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    hossam
    The document outlines standards for restaurant service including greeting guests, presenting menus, taking orders, delivering orders, handling bills, and seeing guests off. It specifies that guests should be greeted warmly at the entrance, offered seating choices, and engaged in conversation using their names. Menus should be presented opened to the first page and recommendations pointed out. Orders should be repeated back, times given, and notes taken. Bills are double checked and payment processed quickly with a thank you and farewell to departing guests.

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    1) Greeting and Seating:: 2) Menu Presentation Service Standards

    Uploaded by

    hossam
    454 views3 pages
    The document outlines standards for restaurant service including greeting guests, presenting menus, taking orders, delivering orders, handling bills, and seeing guests off. It specifies that guests should be greeted warmly at the entrance, offered seating choices, and engaged in conversation using their names. Menus should be presented opened to the first page and recommendations pointed out. Orders should be repeated back, times given, and notes taken. Bills are double checked and payment processed quickly with a thank you and farewell to departing guests.

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    The document outlines standards for restaurant service including greeting guests, presenting menus, taking orders, delivering orders, handling bills, and seeing guests off. It specifies that guests should be greeted warmly at the entrance, offered seating choices, and engaged in conversation using their names. Menus should be presented opened to the first page and recommendations pointed out. Orders should be repeated back, times given, and notes taken. Bills are double checked and payment processed quickly with a thank you and farewell to departing guests.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    454 views3 pages

    1) Greeting and Seating:: 2) Menu Presentation Service Standards

    Uploaded by

    hossam
    The document outlines standards for restaurant service including greeting guests, presenting menus, taking orders, delivering orders, handling bills, and seeing guests off. It specifies that guests should be greeted warmly at the entrance, offered seating choices, and engaged in conversation using their names. Menus should be presented opened to the first page and recommendations pointed out. Orders should be repeated back, times given, and notes taken. Bills are double checked and payment processed quickly with a thank you and farewell to departing guests.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    1) Greeting and Seating:

     Guest should be greeted and welcome with recognition, And


    should be helped with their coats and bags.
     All guest are welcomed at the entrance.
     Guest are greeted warmly.
     Ask guest name to acknowledge them.
     Use guest name at least twice during the conversation.
     Offer choice of seating.
     Table setting are adjusted to the number of guest.

    2) Menu Presentation service standards:


    All Beverage menu should be clean and in good condition.

    Menus should be at least 2/3 languages.

    Menus must be presented to guest opened, Present menu in


    the guest table and open the first page.

    Must have non-alcoholic option in case hotel have the license


    to serve Liquor at Restaurant.

    Always point to any recommendation or house favourites.

    Inform the guest that you will take their order when ready.

    Maintain eye contact and approach at the appropriate time.

    3) Order Taking Service Standards:


     Staff should have a warm smile and polite attitude, Approach guest
    table within 10 seconds whenever they need to order.
     Always prepare a note pad and a pen.
     Be attentive at the guest table.
     Offer recommendation.
     Always repeat the guest order.
     Inform guest of the expected service time.
     Estimate the serving time
    .
    4) Point of Sale key in Procedure:
     Double check all the keyed in order before sending to kitchen.
     Barman should serve the drinks with the specific POS ticket.
     Key in order into the POS system accordingly.
     If any wrong order key in, look for the assistant manager or
    above to void it immediately.
     When barman gives the drinks to the waiter it should be with
    the POS ticket.

    5) Order Delivery Service:


    Waiter reviews the order and put on the tray.

    Quality check by every staff.

    Acknowledge the guest 2 steps before approaching the table.

    Offer to pour beverage.

    Leave the table by saying: “ Is there anything I can assist you at


    the moment?”

    6) Handling Bills and final settlement:


     Ensure the bill is accurate, Always Double check the bill before
    presenting it to the guest.
     The bill is presented in a company bill folder and pen, Retire
    from the table and stay within the vicinity.
     Recover the check and means of payment.
     Thank the guest and process quickly.
     Payment should be done in 4-5 minutes.
    7) Guest Departure and Fond Farewell:
     Thank the guest by name and bid farewell to all members of
    the party.
     Help customers leave their table.
     When assisting the guest, ensure ladies first.
     Always says: “Hope to see you again.”
     The table should be reset immediately.

    Training Summary questions:

    Q1. What are the service sequence in restaurants?

    Q2. How do you present a menu to the guest?

    Q3. What are the standards for order taking?

    Q4. How to handle billing and final settlement?

    Q5. Why it is important to give a fond farewell to the guest?

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