SEQUENCE FOR ALA CARTE FINE DINING WITH WINE

SERVICE
1. WELCOMING THE GUEST ( AT THE DOOR)
- As soon as the guest enters the restaurant,
acknowledge his presence by greeting, the appropriate
greeting on the hour of the day.
- Never use the first name
- Inform the guest / ask the them about the details of the
reservation
- Escort the guest to the reserved or table allotted

2. SEATING THE GUEST ( stay at the right side of the guest)

- Avoid the use of four-seat table for one or two people
unless there are other tables available
- Loud/noisy parties may be placed in private rooms or
towards the back of the dining room so they will not
disturb other guests.
- Elderly or handicapped persons may wish to be near the
entrance of the room
- Young couples like quite corners and good views
- Well-dressed parties who are an asset to your restaurant
may be placed at the center position.
- Help the guest by pulling out their chair and pulling back
when guests are about to sit.
3. LAYING OF THE TABLE NAPKIN OR SERVIETTE ( stay
at the right side facing the guest)
- This is to ensure that the guest outfit will be protected
from any spills
- Pick up the napkin with the right hand
- Shake the napkin from its fold into triangle
- Place it across the guest lap with the longest side of the
triangle closest to the guest

4. SERVING THE WATER ( serve from the guest right, with

right foot forward)

- Water is poured from the guest right

- Water glass is positioned to the right of the wine glass
above the table knife.
- Hold water pitcher with your right hand with service
cloth / table napkin.

5. SERVING BREAD AND BUTTER ( stay at the left side of

the guest, use service spoon and fork)
- Carry the bread basket and the butter in the left hand
using the two-plate carrying technique
- Serve from the guest left
- Transfer the bread from the basket to the side plate
using service gear.
6. OFFERING BEFORE DINNER DRINKS /
APERITIFS/COCKTAILS ( stay at the right side of the
guest)
- Offer drunks / cocktail list or suggest a variety of
beverages available ( present menu list at the right side
of the guest)
- Bring order slip and pen
- Always repeat the order
- Note any special requirements
- Place the order with the bar

7. PRESENTING THE MENU ( stay at the left side of the

guest)
- Carry the menu on the flat of the left arm
- Open the menu from the top with the right hand
- Present the menu to the guest right

8. SERVING APERITIF ( stay at the right side and serve it at

the right side)
- Change the appropriate glass to be used for the
appropriate drink before serving
- Serve using a bar or round tray

9. TAKING FOOD AND BEVERAGE ORDERS ( stay at the

left side of the guest)
 - Make sure that the guest is ready to order
- When writing the orders stand near the table
- Take order up to including main course or from appetizer
to dessert or appetizer to coffee
- Note special dietary requirement
- Repeat the orders (from appetizer to dessert or appetizer
to coffee)
- Retrieve menu booklet( from the right side)
- Take wine order ( from the right side)
- Repeat Wine order
- Retrieve wine list
- Always smile and be attentive

10. CORRECTING THE COVER ( take note: always bear

in mind to determine the type of service)
- Correct or change the appropriate table appointments
starting with the flatware, chinaware, glassware and the
cup/ saucer
- Remove the aperitif or cocktail glass
- Place the appetizer plate (this for Russian Service, and
you will place it from the guest right) before serving the
appetizer using a silver platter with a service spoon and
fork.
- FOR RUSSIAN SERVICE STYLE ( use silver platter in
serving the appetizer, salad, main course, soup tureen
for soup and a plated dessert )
 - FOR FRENCH SERVICE STYLE ( use a gueridon
trolley, all needed utensils are placed at the second level
of the trolley, on the 1st level, the rechaud or the cooking
stove, garnishing, salad bowl) the food is prepared in the
trolley and served plated.

11. SERVING FOOD ACCORDING TO STANDARD

SEQUENCE
- Set up the plate for appetizer/ serve appetizer/ wait/
remove or clear appetizer
- ( Take note for Russian Service : Serve from the left side
, clear from the right side)
- ( Take note for French Service : Serve from the right ,
clear from the right )
- Set up consommé/ soup bowl/ bouillon cup with
underliner/ serve the soup/ wait / remove or clear soup)
- ( Take note for Russian Service : Serve from the left side
, clear from the right side)
- ( Take note for French Service : Serve from the right ,
clear from the right )
- Set up plate for salad / serve salad/ wait/ remove or clear
salad together with the base or show plate)
- Take note for Russian Service : Serve from the left side ,
clear from the right side)
- ( Take note for French Service : Serve from the right ,
clear from the right )
12. PRESENTING AND SERVING THE WINE ( approach
the guest from the right side )
FOR SERVING RED WINE
- Bring monkey dish
- From the right side, present the bottle to the host by
showing the label
- State the name of the wine, such as “The Burgundy you
ordered, sir (or ma’am).”Wait for approval from the
guest, then place the bottle of wine on the table to be
opened.
- Cut around the lower lip of the bottle with a sharp knife
and remove the foil.
- Using a waiter’s corkscrew, insert the spiral screw into
the cork and twist it until the corkscrew is almost
completely inside the cork with only one turn showing.
- Place the bottle of wine in the center of the table to allow
the bouquet to develop.
- Pour the wine for the guests when the entrée is served
FOR SERVING WHITE WINE
- Bring monkey dish
- When a white, blush, or rose wine is ordered, bring the
chilled bottle to the table in a bucket of crushed ice and
water and place it on a stand to the right of the host
 - Present the bottle by showing him or her the label and
wait for approval. Then place the chilled wine back in the
ice bucket.
- Open the wine in the ice bucket to keep it chilled. Cut
around the lower lip of the bottle with the knife, and
remove the foil covering the top of the cork.
- Using the corkscrew, insert the spiral screw into the cork
and twist it until the corkscrew is almost completely
inside the cork with only one turn showing.
- Pour a white, blush, or ros ´ e wine as soon as it is
opened and approved by the host.
- Place the bottle with the remaining wine back into the ice
bucket so that it remains chilled.
FOR SERVING SPARKLING WINE
- ,keep the chilled bottle of sparkling wine in an ice bucket
at the host’s right
- To open the wine, wrap the bottle in a clean cloth napkin
to maintain its chilled temperature.
- Cut the foil below the wire with the knife and remove it.
- Untwist the wire with your right hand while holding your
left thumb on top of the cork.
- Tilt the bottle at the 45 degrees angle.
- Serve the rest of the guests
13. SERVING THE MAIN COURSE / DISH
 - ( Take note for Russian Service : Serve from the left side
, clear from the right side)
- ( Take note for French Service : Serve from the right ,
clear from the right )
- Pouring of water
- Waiting
- Checking guest satisfaction
Reminder: Do not forget to take and clear the bread and
butter plate together with the dinner plate and flatware,
monkey dish using rectangular tray, salt and pepper shaker
together with the wine glass using bar tray.
14. DE-CRUMBING THE TABLE ( stay at the left side of
the guest and move clockwise)
- Make sure the side plates and other items no longer
required have been removed
- Hold the plate (saucer ) on the flat of your left hand,
brush down from the guest left
- Hold the plate just under the edge of the table with your
left hand

15. SERVING THE DESSERT

- Dessert must be plated
- ( Take note for Russian Service : Serve from the left side
, clear from the right side)
 - ( Take note for French Service : Serve from the right ,
clear from the right )

16. TAKING ORDER FOR AFTER MEAL DRINKS

( COFFEE)
- Take order form the guest right
- Present various coffee types for a wide guest selection
- Repeat the order
- FOR RUSSIAN SERVICE ( cup and saucer )
- FOR FRENCH SERVICE ( espresso cup and saucer )
- Please take note: Do not clear the coffee cup, saucer,
sugar and cream container and the water goblet.

17. PRESENTING / SETTLING OF THE BILL

- Approach from the left side of the host. ( reference: food
and bev.9th ed and restaurant service basics books)
- When the guests indicate they have finished, complete
the check and present it to the left of the host
- The check may be placed face down on the table.
- The check may be presented in a folding wallet, and the
guest pays you.
-
If guests pay in cash, never ask if they would like
change. Bring the change or offer to do so .It is the
guest’ privilege to say, “Please keep the change. “Then
thank the guests and invite them back again.
 - Credit cards such as Visa, MasterCard, Diner’s Club,
American Express, and Discover are also used extensively
in our mobile society. These cards should be signed by the
cardholder. There are several ways to use the card. You
may put the card through a ca d reader at the computer
terminal and print the guest check with the computer printer
18. BIDDING GOODBYE (approach the guest from the
right side)
- the farewell should be warm and friendly