FOOD AND BEVERAGE SERVICING
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HOW TO TAKE FOOD ORDER
STEPS
1. Approach the table and stand
at the right side of the host
2. Present the menu
3. Take the food order
4. Write down the order
5. Take efforts to sell a complete
meal
6. If the order is out of stock,
suggest appropriate alternatives
or substitute.
7. If applicable, ask the guest
how he wants his dish prepared.
1 INSTRUCTIONAL MATERIAL- FOOD AND BEVERAGE SERVICES
INSTRUCTOR: MS.JOHANNA DJ. DELA CRUZ , LPT
HRFB
PROCEDURES
Stand erect . Look at each guest ,
smile and greet him or her by
name and (if known). If not
known, address them with sir or
ma’am.
Present it with the cover facing
the customer if the menu is book
type (several pages), if not ,
present it open.
Ask customers, if they are ready
to order “ May I take your order
beging with the ladies , then the
gentlemen and lastly the host.
Write down in an order slip-in
triplicate-1 copy goes to the
kitchen and for waiter, 1 for
cashier
Suggest appetizers, soup and
salads to complement the main
dish ; offer variety of items;
suggest wines that will best
complement the meal
Tell the guest outright when his
order is not available
“ I’m sorry sir, but we run short
of __________. But you might
want to try _________. .
( Mention the appropriate
alternative)
Example:
“ How would you like the steak
done? – rare, medium rare or
well done?
If an egg is ordered:
RATIONALE / Additional
Information
A pleasant greeting with a warm
smile gives an impression of
graciousness and warm
hospitality.
Menu should be carried to the
table properly.
If there is an honoree, take his/
her order first
For control purposes, no order
will be dispatched from the
kitchen without an order slip
To increase sales , waiters must
always resort to suggestive
selling when taking orders
Make suggestions that are suited
to the age , taste and need of
the customers
Never make a guest wait for an
order that is not available. This
will irritate him
Suggest appropriate alternative
for out of stock items
Care must be taken in verifying
orders and its preparation.
Likewise any special instruction
or request of the customer
regarding his order must be
properly disseminated to the
kitchen to make sure the
customer gets what he wants.
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124

“ How would you like the eggs

done, sir?”

8. Write all orders in an order
slip in triplicate
9. Repeat the order to the
customer
Use a coding method in writing
orders.
Don’t forget to write the
following:
- Date
- Table number
- Dishes ordered with
quantity and the manner
of desired preparation
- Name of the server
As you repeat, mention the
items ordered, number of orders
and the Manner of preparation.
This will help in preventing the
embarrassing situation whereby
a wrong order is served to the
customer
Use standard abbreviations that
can be understood by both the
waiters and the cook.
This is important to prevent
misunderstanding.

“ May I repeat your order sir?

You’ll have 1 order of fillet- Get the menu book after getting
mignon- medium rare, one the order.
portion of minestrone soup and
green salad. Did I get your order
right?.”
10. Place the order to the Give one copy of order slip to
kitchen the food checker and another
one for the cashier for billing
purposes. The last copy is for the
waiter.

BUSSING AND CLEARING OF TABLES

1. Pick up the first soiled plate holding the flatware with your thumb.

2. Pick up the next soiled plate and position it at the other finger.

3. Place the third plate on top of the plates . Scrape and separate the leftovers on th e second plate,
segregate the cutleries on the other plate.

4. Stack and segregate china wares together on the third plate.

2 INSTRUCTIONAL MATERIAL- FOOD AND BEVERAGE SERVICES

INSTRUCTOR: MS.JOHANNA DJ. DELA CRUZ , LPT
 FOOD AND BEVERAGE SERVICING HRFB
124

CHANGING SOILED ASHTRAY

1. Get a clean astray to replace the soiled ashtray

2. The clean astray is placed upside down directly on top of the soiled ashtray.

3. The used ashtray covered by the clean ashtray is lifted away from the guest table. This is done to
ensure that the cigarette ash is not blown unto the table cloth.

PRESENTATION AND SETTLEMENT OF THE BILL

STEPS PROCEDURES RATIONALE / Additional

Information
1. If there are no more orders, The cashier will prepare the bill Advance preparation can
inform the cashier to close the once advised to close the check. minimize waiting time for bill
order. settlement

2. Review the bill first before Check if the following To avoid errors and guest
presenting it to the counter information are clearly indicated complaints , all the bills must be
in the check thoroughly checked before they
are presented to the guest


Name of the guest( if Correction if any must be
charged to room) and authorized and signed by the
the server, table supervisor
number, date and
number of guests , items
ordered and quantity of
orders.
 Whether all items that If two checks are used, have
were served are properly both pages clipped together to
charged. avoid losing or misplacing any
 For groups, check page.
whether one check or
individual check are to
be made.
 Sales tax and service
charge (if applied) are
added to the bill; and Make sure that the check
that no item other than number is written on the second
what is served is check.

3 INSTRUCTIONAL MATERIAL- FOOD AND BEVERAGE SERVICES

INSTRUCTOR: MS.JOHANNA DJ. DELA CRUZ , LPT
 FOOD AND BEVERAGE SERVICING HRFB
124

included in the bill

 Right check is used

3. Present the bill
4. Take payment from the host
Place it in a bill folder or tray
with the amount faced down.
If cash is received , count the
money in front of the host. In
form him outright of the amount
received.
Give the bill to the host or to the
gentlemen if he host is not
known.
This will help avoid trouble and
misunderstanding

Ex. “Sir , you gave me P1000. Any shortage should be settled

outright before leaving the table
Credit card is used:
1. the cashier must get a
clearance from the credit card
company before posting

2. Check the authenticity of the

authenticity of the card and the
holder through the following:

- Name of the holder

- Signature
3. If the card is expired or
suspended , tell the supervisor
for him to discreetly talk to the
guest.

- Never say he is Guest must never be placed in

suspended . Just tell him an embarassing situation
that you have difficulty especially if they are dining with
getting a clearance from some guests
the credit card company.
Ask him for any other
credit card available.

“ Sir , I have difficulty

obtaining clearance for
your credit card. Do you Critical issues like suspended
have any other credit cards or signing privilege should
card?” be handled by the supervisor
who may also consult with the
manager for a decision on the

4 INSTRUCTIONAL MATERIAL- FOOD AND BEVERAGE SERVICES

INSTRUCTOR: MS.JOHANNA DJ. DELA CRUZ , LPT
 FOOD AND BEVERAGE SERVICING HRFB
124

If he has no other matter. He/ she must to the

card,ask for cash guest in a hotel and wants to
payment: charge the bill to his room, check
first if he is allowed to sign.
“Do you mind settling Some guest accounts are placed
the bill in cash instead? on “ cash basis” in which se the
guest is not authorized the sign.
SIGNING PRIVILEGE: The manager must secure
1. Check the status of clearance or approval from the
his account before accounting/ credit office before
allowing him to sign. allowing the guest to sign for
2. if suspend, the charges.
manager must talk to
the guest discreetly in
private.

5. Turn over the payment to the Wait for the change if any, place The receipt must be given to the
cashier it on a change tray and give it to guest together with the change
the host.

Say”Thank you” to the guest

after giving the change

CONTINUATION: TABLE APPOINTMENTS

A. Table Skirting

1. Pleated box type

2. Single Pleats

3. Diamond

4. Butterfly

5. Escallope

5 INSTRUCTIONAL MATERIAL- FOOD AND BEVERAGE SERVICES

INSTRUCTOR: MS.JOHANNA DJ. DELA CRUZ , LPT