Lunch Syncronizing

Week 10-11th
 BRIEFING
• Briefing is a short and concise instruction about to be
performed each work shift to facilitate a two say
communication between the management and the
staff .
• Briefing is conducted by the supervisor at the
beginning of each work day and it involves all
supervisory level staffs from related departments.
• It is a daily routine performed in the presence of all
the work related staffs followed by Mise-en-scene
and Mise-en-place
 Importance of Briefing
• Helps the staff to know the special assignments of the day.
• Helps the staff to know the functions, reservations, menu & service.
• Review of general rules & policies.
• Likes & dislikes of regular guests.
• Helps in running the operation smoothly.

When briefing is completed, the shift supervisor may allocate specific task to a
specific person. It may vary from place to place depending on type of
restaurant and scale of operation.
Host: Responsible for seating and cleaning after every guest turn.
Runner: Responsible for servicing food.
Station charge: Responsible for Mis-én-Place and taking order.
Cashier: Responsible for cash flow for the shift and billing
 Western Menu

GREEK SALAD
*****

RED SNAPPER EN PAPILLOTE

Or
CHICKEN FRICASSE
Served with
BAKED SPICY POTATOES and BUTTERED BRUSSELS SPROUTS
*****
FRESH FRUITS
 Cutlery

a. GREEK SALAD : Dessert Plate, Dessert Knife and Fork

b. RED SNAPPER EN PAPILLOTE : Dinner Plate, Fish Knife and Fork
c. CHICKEN FRICASSE : Dinner Plate, Dinner Knife and Fork
d. FRESH FRUITS : Fish Plate, Dessert Knife and Fork
 Beverages
a. Cocktail
I . Perfect Martini
II. Mud Slides

b. Mocktail (5 portion/shift)
I. Ship Wreck
II. Sunset Beach

c. Juices (Orange, Lemon, Apple, Lychee, Guava, Mango, Soursop, Pineapple)

d. Soda and Soft Drink (Ginger Ale, Tonic Water, Soda, Fanta, Sprite, Coca Cola)
e. Squash (Orange Squash, Lime Squash and Lemon Squash)
f. Beer (Pilsener and Stout)
Table set up

Table d’hote Cover

1. Table Accessories
2. Water Goblet
3. Guest Napkin
4. Dinner Knife
5. Dinner Fork
6. B&B Plate
7. B&B Knife
8. Fish Knife
9. Soup Spoon
10. Fish Fork
11. Dessert Spoon
12. Dessert Fork
A’la Carte Cover
1. Table Accessories
2. Water Goblet
3. Guest Napkin
4. Dinner Knife
5. Dinner Fork
6. B&B Plate
7. B&B Knife
8. Soup Spoon
 Lunch Service Sequence
• WELCOMING THE CUSTOMER GREETING
Good afternoon, Sir / Mam Welcome to our Restaurant
• ASKING RESERVATION
Have you made reservations ?
(If No) For how many persons?
Smoking or non smoking area?
• ESCORTING
Follow me, please.
Lead them to their table
• SEATING
Pull the chair
Push again the chair until touches the knee
• LAYING NAPKIN
From the right side of the customer
Excuse me, Sir / Mam
Take the guest napkin
Unfold and place on the lap, almost / just like embracing the customer
• INTRODUCE YOURSELF
Facing the customer Eye contact
Smile
Excuse me, Sir / Mam, My name is (Sakti)
I'll be taking care of your table. If you need anything, please call me.
• POURING ICE WATER
From the right side
Excuse me
Wipe the pitcher using service napkin Left hand on your back
Pour 3/4 full of glass. Not too full
• SERVING BREAD AND BUTTER
Bread & Butter on the tray Butter infront of Bread Hold your Serving Gear Left foot forward
Lower your tray, close to B&B plate Transfer B&B to B&B plate
• PRESENTING BEVERAGE LIST
From the right side
Hold it in the middle, present it opened
Excuse me, this is our Beverage List
• TAKING ORDER BEVERAGE
Right or left (One Spot) = facing the customer. Unless for a long table ( 8 - 12 or more), you stand
on the left side of the customer
Ready with Captain order and ballpoint
Are you ready to order, Sir / Mam ?
Listen carefully and write down the order properly
• MAKING SUGGESTIONS
Eye contact, Smile
Today we have a (special Mocktail). It's made of (orange juice, lychee juice and a little bit of soda)

Would you like to try it? Many people like it

• REPEAT THE ORDER
Eye contact
( If only 1 or 2 persons )
You ordered a (Lychee Juice) and you ordered a (Special Mocktail) Is there anything else ?
Thank you.
Take back the Beverage List
• EXECUTE THE ORDER
Send Captain Order to Cashier, Bar
• PRESENTING MENU LIST
From the right side Hold it in the middle Present it opened
Excuse me, this is our Menu
• SERVING BEVERAGE
From the right side, Excuse me, this is your (Lychee Juice)
Place a coaster, Put the Glass on the coaster Open the can on the tray
Pour the beverage into the glass, Place another coaster behind the first coaster Put the can on
the coaster, Enjoy your drink, Sir / Mam
• TAKING ORDER FOOD
Ready with Captain order and ballpoint
Are you ready to order Sir / Mam ?
Listen carefully and write down the order
• MAKING SUGGESTIONS
Eye contact Smile
Today we have a special menu. It's a (Chicken Breast cooked in Red Wine and Champignon)
Would you like to try it? It's very popular !
• REPEAT THE ORDER
Eye contact ( If only 1 or 2 persons )
" Alright, you ordered (Waldorff Salad, Chicken Cream Soup, Tenderloin Steak and a
Black Forest for Dessert). How would you like your steak. Medium or Well Done ? and you
ordered (Russian Salad, Onion Soup and Chicken Chasseur)
Is there anything else ? Thank you.
Take back the Menu List
• EXECUTE THE ORDER
Send Captain Order to Cashier, Kitchen
• ADJUST IF NECESSARY
Prepare all necessary cutleries on service napkin on dessert
plate, Take the inappropriate cutleries and replace it with the
proper ones. Hold it by its joint
• SERVE THE FIRST COURSE
From the right side
Excuse me, this is your (Waldorff Salad)
Place it in front of the customer, Garnish at 12 o'clock
Enjoy your Salad
• BE ATTENTIVE
Watch your customer. Look if ice water need to be refilled
ashtray need to be changed, B & B need to be offered
Beverage need to be poured, etc.
• CLEAR UP THE FIRST COURSE
From the right side
 • Excuse me, have you finished ?
Use your right hand
Make sure the knife and fork are paralel, pointing 5 o'clock. Take off the plate and
utleries in the same time using right hand. Move it to the left hand
Thumb to clip the fork. Knife slipped under the fork
• SERVE THE SECOND COURSE
From the right side
Excuse me, this is your Chicken Cream Soup, Sir / Mam
Place it in front of the customer
Enjoy your Soup, Sir / Mam
• BE ATTENTIVE
Watch your customer. Look if ice water need to be refilled ashtray
need to be changed B & B need to be offered
Beverage need to be poured, etc.
• CLEAR UP THE SECOND COURSE
From the right side
Excuse me, have you finished ?
Make sure the spoon is on the side of saucer, not inside the cup
Take off the cup and saucer and soup spoon in the same time
Use your right hand
• BE ATTENTIVE
Watch your customer. Look if ice water need to be refilled ashtray need to be changed B &
B need to be offered, Beverage need to be poured, etc.
CHECKING CUSTOMER'S SATISFACTION
(Wait after 2 - 3 bites) Facing the customer Eye
contact, Smile, How is your (Steak
/ Chicken), Wait for the approval
Thank you
• CLEAR UP MAINCOURSE
From the right side
Excuse me, have you finished, Sir / Mam ?
Make sure the knife and fork are paralel, pointing 5 o'clock, Take off
the plate and cutleries in the same time using right hand, Move it to
the left hand Thumb to clip the fork
• CLEAR UP BREAD & BUTTER
From the right side
Take off the B&B plate together with B&B knife using right hand
Move it to the left hand
Remove the debris from B&B plate to Dinner plate Slip the B&B knive under
the Dinner Fork
• CLEAR UP CONDIMENTS
If possible, use your right hand to take off the condiment plate
From where ever possible/ convenient
• CRUMBING DOWN
From the left side
Excuse me, Sir / Mam.
Use service napkin, folded in to your left grip and hold a dessert plate with your left hand
Sweep the table (where B&B plate was) and collect the debris onto the dessert plate Before
leaving the table, DO FORGET TO TAKE OFF THE SALT & PEPPER shakers
 • ADJUST DESSERT CUTLERIES
From the right side of the customer Before Crumbing Down,
using right hand on the right side of the set up and take the inappropriate cutlery from the top front.
Handle by its joint
Move to the left side of the customer Proceed with the Crumbing Down
Pull down the Dessert Fork from the top to the left side using left hand
or SET UP DESSERT CUTLERIES
Right side of the customer
Excuse me, Sir / Mam
Place a Dessert Knife or Spoon on the right side using right hand
Handle by its joint Move to the left side
Place a Dessert Fork on the left side using left hand Handle by its joint
• SERVING DESSERT
From the right side
Excuse me Sir / Mam. This is your Black Forest, Sir / Mam
Place the dessert in front of the customer Decorated dessert is facing the customer
• OFFERING COFFEE OR TEA
Right after you serve the Dessert
Eye contact
Would you like Coffee or Tea with your Dessert ?
• SET UP COFFEE OR TEA
Right hand side
Prepare Coffee cup, saucer, tea spoon, creamer and sugar bowl with a spare teaspoon
on an underliner
Excuse me Sir / Mam
Place Coffee set (Cup, Saucer, Teaspoon) all together on the right hand side
• POURING COFFEE OR TEA
Right hand side
Excuse me Sir / Mam, This is your Coffee
Pour the coffee carefully, not too full ( 2/3 ), leave ample space for milk and sugar
• OFFERING SUGAR AND MILK
From the right side of the customer
Hold the underliner with sugar and milk on it in your left hand
Excuse me Sir / Mam, for the sugar, would you like two or three spoons ?
Pour sugar accordingly using right hand
Would you like some milk ?
Pour the milk sufficiently
• PLACING SUGAR AND MILK
Place underliner with Sugar and Milk on it in the middle of the table or whereever possible
Enjoy your Coffee, Sir / Mam
• CLEAR UP DESSERTS
From the right side
Excuse me, have you finished, Sir / Mam ?
Make sure the knife and fork are paralel, pointing 5 o'clock
Take off the plate and cutleries in the same time using right hand
Move it to the left hand Thumb to clip the fork
• PRESENTING BILL UPON REQUESTED
Place the bill upside down on the
This is your bill, Sir / Mam
• EXECUTE PAYMENT
bill tray with your ballpoint ready to use
Your money is (two hundred thousands). Thank you
Go back to the cashier for settlement
• PROPER FAREWELL
Behind the customer
Pull the chair when the guest is ready to leave
Thank you for coming and see you again, Sir / Mam. Please come back Sir /
Mam
Attentive : Make sure you are with customer when they are leaving RE-SETUP FOR NEXT
 Closing Down Procedures
• Lock up cupboards, windows and doors.
• Empty cash registers and removal of cash to secure area or main cashier.
• All gas and electrical appliances switched off. Atmospheric control systems turned off: heaters, fans,
air conditioners, music
• Handover to supervisor.

Before going off duty certain information may have to be passed over to the supervisor in charge, such
as:
• Any incidents entered in the book.
• Maintenance problems and completed maintenance forms.
• Any guest requests/information/complaints.
• Any supplies of linen or food stock items to be replenished, including cleaning agents.
• Any lost property not already handed in.
• Remember to return any keys issued to you at the beginning of the shift before signing off duty.
• The supervisor in charge should sign for them. The headings in both the 'handover' and incident
books will include the date, time, incident or information details and the name of the person
making the record and their signature
 REVIEW
What is review about
1. Menu Variety
2. Quality of food and beverage
3. Quality of Service
4. Ambience and Atmoshpere
5. Price & Value
 Thank You

Johannes Kurniawan, SST.Par., M.Par.

085773331792
@johanneskurniaw