fb operation chapter 09

8/9/2019 FB Operation Chapter 09

1/29

Service

Food & Beverage

Training For all

By samir fathy


2/29


3/29

Service Sequence

1. Greet and seat the guests.

Welcome the guests as soon as they

arrive. (DRM).

Ask them if they have a reservation.

Check the reservation. (DRM)

If no table has been booked, check if one

is available. (DRM)

Show the guest their table. (DRM)

Offer the guest a chair to encourage them

to be seated.


4/29

Service Sequence

2. Open the napkins

Some guests will open their own napkins

as soon as they sit down.

Stand at the right of the guest, pick up the

napkin with your right hand.

Shake the napkin from its fold into a

triangle.

Place the longest side of the triangle

closest to the guest.

Move anti-clockwise around the table

opening the napkins, the host at last.


5/29

Service Sequence

3. Correct & remove covers

To correct a cover is to adjust the cutlery

originally laid to meet a guests specificorder.

Starting with the guest on the right of the

host, move anti-clockwise, finishing with

the host

To adjust the cutlery, lift the item notrequired and replace it with the correct

one.

Remove unnecessary cutlery and

glassware from the table .


6/29

Service Sequence

4. Serve beverage

Take the beverages at the bar. Be sure to

know who drinks what. It is notprofessional to ask the guest.

All glassware, whether clean or used,

should be carried upright on a drink tray,

held only by the base of the glass. Hold

the tray with your left hand, and use your

right hand to place the drink from theguests right side.

Beverage Service sequence (see 11)

Throughout the meal, if the guests glass

look nearly empty, ask if he/she wants

another drink.


7/29

Service Sequence

5. Clear the starter

Guest usually indicate that they have

finished their course by placing the cutlerytogether on the plate.

As they dont always do this, you must be

alert to other signs from the table that

everyone has finished, and if necessary,

you must ask guests whether they arefinished or not.

In modern plate service, it is usual to clear

at once, when all guest have finished,

from the right side of the guest, by using

your right hand.


8/29

Service Sequence

6. Clear the main course

Guest usually indicate that they have

finished their main course by placing thecutlery together on the plate.

If necessary, you must ask guests

whether they are finished or not.

Clear at once, when all guest have

finished, from the right side of the guest,by using your right hand.

Brush the crumbs onto the a dinner plate

using a folded service cloth held in your

right hand and adjust the dessert

cutlery.


9/29

Service Sequence

7. Announce the dessert

When ready to serve the dessert, go to

the kitchen and announce the dessert.

Say something like: Please, dessert for

table 4.

When you receive the food from the

kitchen, be sure to know who eats what. It

is not professional to ask the guest.


10/29

Service Sequence

8. Serve the dessert

Plates are both placed and cleared from

the guests right side, as this causes theleast disturbance to the guest.

Serve the guest immediately to the right of

the host first, and then move anti-

clockwise around the table, serving each

guest in turn, regard-less of sex. The hostto be served at last.

In some establishments, you may be

required to serve ladies before gentlemen,

or this may be required by the guests.


11/29

Service Sequence

9. Take the coffee / tea order

The coffee / tea may be served with the

dessert if requested by the guest,therefore, you may be asked the take the

order before serving the dessert.

Start to take the order of the guest on the

right of the host, and work anti-clockwise

around the table, finishing with the hostsorder.

Transfer the top copy to the bar, the third

copy to the cashier, and the fourth copy

for you.


12/29

Service Sequence

10. Serve the coffee / tea

Place the accompanying items (milk,

sugar) on the table.

Serve the guest immediately to the right of

the host first, and then move anti-

clockwise around the table, serving each

guest in turn, regard-less of sex. The host

to be served at last. In some establishments, you may be

required to serve ladies before gentlemen,



13/29

Service Sequence

11. See the guests leaving

Assist the guest departing by moving

their chairs for them, collecting their

personal belonging (not forgetting

coats, hats and bags).

If you are too busy, at least

acknowledge their departure with anod and a smile

Wish your guest Good afternoon and

thank them for coming. If your know

their name, use it: Good afternoon Mr.

samir. We look forward to seeing youagain soon .


14/29

Service Sequence

12. Clearing and re-setting

Remove dessert plates and coffee

cups by hand. Glassware should beremoved on a drinks tray.

Only when all the guests have left the

restaurant, remove the flowers on a

tray and put them in the refrigerator.

Then, remove the dirty napkins andtablecloths.

Ensure that all the tables and chairs

are returned to their original positions.

Do not forget to check chairs for

crumbs.


15/29

Service Sequence

13. During the service period

Offer bread throughout the meal.

Offer water throughout the meal.

When you can, help your colleagues.

If you forgot to do something or if you did

a mistake, correct it.

Dont forget the most important thing:smile and be kind.


16/29

Station Mise-en-Place

FOOD SERVICE PREPARATION (4)

A waiters station should carry the following:

All the necessary cutlery, for example knives soup

spoon, main knives and forks, dessert spoons and

forks, etc

Service utensils (tablespoons and forks)

Crumbing down equipment

Service plates

Tea/coffee service equipment (milk jugs, sugar

bowls) Bread service equipment

Napkins

Service tray

Toothpicks to be continued


17/29

Station Mise-en-Place


Menus

Wine list

Spare Guest Check and pen

Condiments (sauces, pepper-mill, salt) Clean table linen

Candles

Additional items.


18/29

How to lay a cover


There are two principal types of covers a) la carte and b) set menu

(table dhte) cover. Whatever the type of cover to be laid, the

following rules apply:

All cutlery and glassware should be cleaned and polished

before they are placed on the table.

The main knife and fork should be positioned 1cm from the

edge of the table.

Side plate are always positioned to the guests left.

The blades of all knives on the cover should face left.

Side knives are placed on the side plate to its right hand side.

The water glass is positioned 2cm from the top of the main

knife. Additional red wine and white wine glasses are

positioned at a 45o angle to the right, or in triangle.

A folded napkin is placed in the centre of the cover.


19/29

Wine serving by the bottle

wines are always served from the right. Bottle is presented to the host from the right

Host to confirm that the drink is the one Opens the bottle on a serving table in front of the

guests. A small quantity of wine is poured into the hosts

glass


20/29

Wine serving by the bottle

it is then served to the guests Starting with the guest of or the oldest lady or

gentleman Followed by the other guests and then the host

For white wine and rose wine the glass is half

filled at its most. These wines need to be filledmore often and thus the wine will always be atthe right temperature and fresh. The red wineglass is filled to the widest point, no more thanhalf full


21/29

Plate service skills and

techniquesPLATE SERVICE

In professional plate service no

more than four plates are carried

at a time.

The two professional methods

are the two- and three-plate

carrying techniques.

These involve carrying two or

three plates in the left hand,

having the right hand free. The

right hand can be used to carryanother plate.


22/29

Plate service procedurePLATE SERVICE

In modern plate service, plates are both

placed and cleared from the guests right

side, as this causes the least disturbance

to the guest.

In modern plate service, serve the guest

immediately to the right of the host first,

and then move anti-clockwise around the

table, serving each guest in turn, regard-

less of sex. The host to be served at last.

In some establishments, you may berequired to serve ladies before gentlemen,



23/29

Two-plate carrying techniquePLATE SERVICE

Hold the first plate between your thumb,

index finger and the middle finger of your left

hand. If the plate is hot, use a service cloth.

Then place the second plate on a platform

above the first plate, supporting it by your

ring finger, your little finger, and the base of

your thumb and lower forearm.

Carry the plates to the table holding them

away from your body. To place the plates in

front of your guests, position yourself at theback right hand corner of the guest chair.

The plate should be placed so that the main

item (meat, fish, etc) is immediately in front

of the guest.


24/29

Three-plate carrying techniquePLATE SERVICE

Hold the first plate between your thumb, index

and the middle fingers of your left hand.

Place the second plate into the crease of the

palm of your left hand under the edge of the

first plate, supporting it by your ring and little

fingers.

Place the third plate so that it sits on the flat of

your forearm and the rim of the second plate.

Carry the plates to the table holding them

away from your body. To place the plates in

front of your guests, position yourself at the

back right hand corner of the guest chair.

The plate should be placed so that the main

item (meat, fish, etc) is immediately in front

of the guest.


25/29


26/29

Use of spoon and forkSILVER SERVICE

Silver service takes place from the

left of the guest, holding the

Place a fork over a spoon in your

right hand, both facing up.

Slide your index finger between the

fork and the spoon

Lift food items with the spoon and

hold them firmly in place with the

fork while transferring them to the

guests plate.


27/29

Silver service procedureSILVER SERVICE

Place clean hot plates in front of the

guests from the right.

Hold the service dish on the flat of

your left hand, over the guests

plate, no more than 5cm above it.

Place the main item of the course to

the front of the guests plate. Place

the vegetables and garniture behind

the main item. Note that no items

are placed on the rim of the plate.

Place presentation should be

consistent. Move anti-clockwise

round the table serving each guest

in turn, with the host at last.


28/29

Silver service of saucesSILVER SERVICE

In silver service, accompanying

sauces should not be carried on the

same serving dish as the food.

They are offered separately using a

sauce boat on a underplate.

Sauces are never poured direct from

the sauce boat. A spoon is always

used to serve them.


29/29

fb operation chapter 09

Documents