Sequence of Service FBS NC II 3

Sequence of Service (Fine Dine in Ala Carte)
1. Welcoming / greeting guest 2. Escorting and seating the guest.

“Good ___Mam/ Sir _____ “this way please”
“Do you have any reservation? *For reservation “
Checking reservation of guest
Walk In guest
“Table for how many? We prepared a nice table for your reservation
“Smoking or Non Smoking * before the guest seated
“Will this place be alright with you?
“Please have a seat
 Lay table napkin to the guest (left
side)
 Pouring of Water
 Wine List Presentation ( Order take
repeat the Guest orders)
* Excuse me Ma’am / Sir May I present to you our wine List for your selection I am _______
your food attendant for today.
* Menu List Presentation (Get the Order and repeat the guest orders, Suggestive Selling)
* Excuse me Ma’am / Sir May I present to you our Menu for your selection, if you are ready I
am going to get your orders.
* TIME FOR DELIVER THE FOOD
 Adjusting of cutleries base on guest

orders
 Serving of complementary bread
followed by Aperitif Wine
 Proper Sequence of Serving of food
 Rules Appetizer, Soup, Salad, Main
course, Dessert and Beverage
Gen Rules: Serving of Food Left Side of the Guest
Bussing Out Right Side of the Guest
Serving of Drinks, water Wine Presentation right side of the Guest
Phraseology for Serving of Foods and Bussing Out
“Excuse ma’am / Sir may I present to you your appetizer Roast Beef Canapé”
(3 minutes check) How’s the food? How’s the taste
“Excuse me Ma’am / Sir are you done? Can I get the soiled dishes?
Before Serving the Dessert apply “Crumbing Method” the process of crumbing down always take
place after the main course has been cleared and before the dessert is served. Place the dessert
indication. Spoon on the right side of the cover and fork on the left side.
Bill out. May I present to you ma’am sir your Bill amounting of 567 pesos
I receive 1,000 pesos and I’ll be back for your change together with your official receipt
Example of end of Service, Bidding Good bye, Assist the guest as they prepare to leave, and offer
Umbrella.
The customer is the most important visitor in our premises.
He is not dependent on us- we are dependent on him.
He is not an outsider in our business- he is a part of it.
We are not doing him a favor by serving him.
He is doing us a favor by giving us the opportunity to do so.
Mis-en-place (put everything into places)Checking of the following:- Condition of tables and
chair- Sanitary Items- Clean and sanitized table appointments- Flower arrangements- Filling
Condiments- Condition of Menu Card- Knowledge for the menu of the day.
PRESENTING THE WINE
W: Excuse me Ma’am/Sir I am ________ your sommelier for tonight. May I present to you your
order of ___________with a very good vintage year of ___ years with an alcohol content of ____alcohol per
volume? It has _______ ml with a very good fragrant of __________________.
W: Should I open the bottle for you Ma’am/Sir?
OPENING THE BOTTLE OF WINE USING CORK

W: Here is the cork for your confirmation. Would you like to try the wine now Sir/Ma’am?
G: Yes.
W: Enjoy your meal Ma’am/Sir. Please call me if you need any assistance.
PRESENTING THE BILL
(The guest will give a hand signal)
W: Excuse me Ma’am/Sir, how would you like to settle your bill, would you like cash or credit card?
Here is your bill. (Step a backward)
G: Here
W: I receive ___________bill be back for your change Excuse me Ma’am/Sir here is your change. Thank you
Ma’am/Sir hope you enjoy your staying with us. We look forward for your next visit.
PROVIDE ROOM SERVICE:
Table Reservation
Name:
Contact Number:
Address:
Event:
Theme of Event:
Pax:
Package of Food Menu:
Suggestive Selling:
Time:
Date:
Email:
Checking if the reservation is available:
Repeat the Reservation:
Bidding Goodbye:
(Room Service Hotel)

Name:
Room Number:
Order:
Suggestive Selling:
Repeat the Order:
Payment:
Time for deliver the order:
Bidding Goodbye:
How to enter the guest room
Knock 3 times
Greet the guest:
Present the order:
Extra Services:
Get the time to comeback soiled dishes:
Bidding Goodbye:

Sequence of Service FBS NC II 3

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Sequence of Service (Fine Dine in Ala Carte)

1. Welcoming / greeting guest 2. Escorting and seating the guest.

* TIME FOR DELIVER THE FOOD

 Adjusting of cutleries base on guest

Gen Rules: Serving of Food Left Side of the Guest

Bussing Out Right Side of the Guest

Serving of Drinks, water Wine Presentation right side of the Guest

Phraseology for Serving of Foods and Bussing Out

(3 minutes check) How’s the food? How’s the taste

The customer is the most important visitor in our premises.

He is not dependent on us- we are dependent on him.

He is not an outsider in our business- he is a part of it.

We are not doing him a favor by serving him.

He is doing us a favor by giving us the opportunity to do so.

PRESENTING THE WINE

OPENING THE BOTTLE OF WINE USING CORK

PRESENTING THE BILL

(The guest will give a hand signal)

(Room Service Hotel)

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