SERVICE SEQUENCE

A. INTRODUCTION
1. Food and beverage service staff should be on duty allowing enough time before
the service is due to commence in order :
1.1 to check the sideboards have all equipment necessary for service
1.2 to check that tables are laid correctly
1.3 to check the menu and have a full understanding of the dishes, methods of
cooking, garnishes, the correct covers, accompaniments and mode of
service
1.4 for the allocation of stations and other duties to be made if these are not
already known
1.5 for the head waiter to check that all the staff are dressed correctly in clean
and well presented uniform of the establishment.

2. The following is a suggested order but this order may change and vary according
to :
2.1 the establishment policy
2.2 the type of menu and service offered
2.3 the time available

B. SERVICE SEQUENCE

1. A written check-list of service ensures the consistency of the services offered and
acts as a guideline to part-time and new waiting staff. What follows is an example
of such an order of service from the time the guests are taken to their table.
1.1 Greet, seat (by pulling out the chair, especially for the ladies) and help the
guests with packages / bags. (also start helping the ladies first)
“Good morning / good afternoon, sir / madam”.
1.2 Open the napkins (start with the lady sitting on the right of the host first)
1.3 Offer iced water (start with the lady sitting on the right of the host first)
1.4 Serve the bread and butter (only for western menus or a western dish and
start with the lady sitting on the right of the host first)
1.5 Offer the menu and suggest special dishes and inform the guests of
variations to the menu. (start with the lady sitting on the right of the host
first)
“Excuse me, sir / madam, here is our menu”
1.6 Allow time for the guests to make their choices (3-4 minutes).
1.7 Take the food order up to and including the dessert. Then repeat the order.
“Excuse me sir / madam, may I take your order?” “May I repeat your
order? It is (the name of the dish). ”
1.8 Transfer the food order to the cashier. Then immediately place the order in
the kitchen.
1.9 Correct the covers, (from appetizer up to the desserts) and remove the
unoccupied cover.
1.10 Pick up and serve the first course (appetizer or salad)
“Excuse me sir / madam, your (the name of the dish). Enjoy your
meal sir / madam.
1.11 Clear the first course.
“Excuse me sir / madam, may I clear your plate?”
1.12 Pick up and serve the next starter course (soup)
“Excuse me sir / madam, your (the name of the soup). Enjoy you meal
sir / madam.
1.13 By the time the soup is half-consumed by the guest, inform the kitchen to
get the main course ready.
1.14 Clear the soup course.
“Excuse me sir / madam, may I clear your soup cup?”
1.15 Pick up and serve the main course.
“Excuse me sir / madam, your (the name of the dish). Enjoy your
meal sir / madam.
1.16 Enquire whether the meals are satisfactory (done after the guests have had
the opportunity to taste the food, especially during the first 5 minutes).
 “How’s the food and service provided so far, sir / madam?”.
1.17 Clear the main course and the Bread & Butter plate.
“Excuse me sir / madam, may I clear your plate.
1.18 Check and if necessary, change ashtrays.
1.19 Brush or crumb down.
“Excuse me sir / madam, may I crumb down your table? “
1.20 Correct the covers (bring down the dessert cutleries)
1.21 Offer hot (or cold) towel.
“Excuse me sir / madam, you may refresh yourself with this hot / cold
towel”.
1.22 Take the order for coffee or tea.
“Excuse me sir / madam, may I take your hot beverage order? “
1.23 Serve coffee or tea.
1.24 Pick up the dessert from the kitchen.
1.25 Serve the dessert course.
1.26 Prepare the bill.
1.27 Offer additional coffee / tea.
1.28 Present the bill when it is requested.
1.29 Accept payment transfer it to the cashier.
1.30 Return the bill and change (if any).
1.31 Help guest to getting up by pulling out the chair for them.
1.32 Thank the guests and greet. “Look forward to welcoming you back to the
restaurant”, “We hope that you visit us soon”.
1.33 Escort the guests to the exit.