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F& B Services Induction Manual
F& B Services Induction Manual
ETIQUETTE
FOR
F & B SEVICE
STAFF
GROOMI
NG
BRIEFING
SANITATION &
HYGINE
ALLOCATION OF
DUTIES
ATTENDENCE
Any person who reports late should be marked late and the
records must be send to the Personnel Department for
necessary action like deduction from salary.
Use a pen and ensure that there is no over-writing to avoid
malpractices.any changes made should be counter-signed.
The register should be carefully handled as it is used for a
full year and should be kept in a safe place.
The Restaurant Manager should be made aware of latecomers and absentees to take necessary action.
Prolonged absenteeism and periodic late-coming should
be dealt with severely.
Staff should be made to realize that coming to their job on
time is of great importance
RULES FOR
LAYING A COVER,
SIDEBOARD &
MISE-EN-PLACE
COST REDUCING
METHOD
RECEVING,
GREETING &
PLACEMENT OF
GUEST
HOLDING
SERVICE SPOON
& FORK
CARRING A TRAY
LAYING A
TABLE CLOTH
CHANGING OF
THE TABLE
CLOTH
CLEARING
SOILED PLATES
PRESENTING
MENU/BAR CARD
CLEANING A
GLASS
OPENING A
WINE
BOTTLE
ATTITUDES
WILLINGNESS
TO SERVE
CHEERFUL
ATTITUDE
TOWARDS WORK
& PLACE
CORDIAL
RELATION WITH
INTERACTION
PRIDE IN WORK
TACT AND
INITIATIVE
COURTESY