THE OPERATION

RESTAURANT LAYOUT
 warna Kegunaan

meja

pintu

Meja juri

side station

bar

TABLE SETTING

SIDE STATION
BAR

MENU
GAMBAR MENU

 APPERTIZER

 SUP

 MAIN COURSE
 DESSERT

 BEVERAGES
SERVICE SEQUENCE

 GREETING
 BRING GUEST TO TABLE
 OPEN NAPKIN
 OFFER COLD OR WARM
WATER
 PRESENT MENU
 TAKE ORDER
 REAPEAT ORDER
 SERVE SOFTROLL AND
BUTTER
 SERVE APPERTIZER

 CLEAN PLATE

 SERVE SOUP

 CLEAN PLATE
 SERVE MAIN COURSE

 OFFER SAUCE

 UP SELLING

 CLEAN PLATE
 CRUMBLING DOWN

 ARRANGE CUTLERY
 SERVE DESSERT

 CLEAR PLATE
 OFFER COFFE OR TEA
 GIVE COMMENT CARD

 BILLING
 BRING GUEST TO DOOR
 BYE-BYE