SEQUENCE OF SERVICE OR WELCOMING GUEST

As soon as the guest arrived at the restaurant, we normally greet and welcome guest and check if they have reservation
or none.

WELCOME AND GREET GUEST ( Meet & Greet Guest)

1. ATTENDANT: Good Afternoon/evening, welcome to Mongoose Restaurant, do you have any

reservation for today?

2. GUEST : Yes I have!

IF NONE- JUST ASK FOR PERSONAL DETAIL SUCH AS NAME, NUMBER OF PERSONS, CONTACT NUMBER

“ May I have your name please….. then assist the guest to the available table.

3. ATTENDANT: May I have your name please…….

4. GUEST: I’m Mr. De La Cruz.
5. ATTENDANT : “Could you Kindly wait for a while, I’ll do check our reservation logbook”

Attendant check reservation logbook for confirmation, then lead the guest to their assigned table

“This way please” Guide the guest to the assigned table.

SEATING THE GUEST and OFFERING PRE MEAL SERVICES

6. ATTENDANT : Full the chair out of the table…… then guest comes in, return back the chair.

Then unfold the table napkin and introduce self.

“Good afternoon/evening, I’m Robert your food attendant for today.”

“Would you like to have some drinks to start with? We have Orange Juice, Pineapple

Juice, we have also alcoholic drink such as Dry Martini or Margarita, what would you like

to have?”

7. GUEST : Let me have Dry Martini please.

PRESENTING THE MENU

8. ATTENDANT : “Thank you Sir.” (waiter will leave the table to get the menu)

“Excuse me sir, may I present our menu”. Hand over the menu to the guest and give time for the guest to
read the menu.

“Thank you Sir/Mam, I’ll be back for your drink”. Waiter serve the drink.

“Excuse me sir/mam, here is your Dry Martini”, return back the tray to station.

UPSELLING AND SUGGESTIVE SELLING (Product Knowledge)

9. ATTENDANT: Excuse me sir, would you like to try our chef’s recommendation for today which is for appetizer we
have …..SOUP….. SALAD…….. for main course we have….. (the menu you memorize.). Be ready with your pads
and pen.
10. GUEST : Let me have Buffalo Chicken Wings for my starter, a Tomato Soup and Fillet Mignon Steak.
11. ATTENDANT: Is there any thing else mam/sir.
12. GUEST : No more.
13. ATTENDANT: “How would you like to try our Caesar Salad with your Fillet Mignon?”
14. GUEST: “no more that’s all.”
15. ATTENDANT: “How would you like your Fillet Mignon to be done?”, You want it rare? Medium rare? Medium,
medium well or well done
16. GUEST: Medium . . .

REPEATING THE ORDER OF THE GUEST

 17. ATTENDANT: “May I repeat the details of your order? You ordered for Buffalo Chicken Wings, Tomato Soup and
Fillet Mignon, Medium, 1am I correct sir?
18. GUEST: Yes, you got it right.

If you forgot some details during ordering…..

19. ATTENDANT: “By the way how would you like the steak to be done, you want it Rare? Medium Rare? Medium?
Medium Well? Or Well Done?”
20. GUEST: Alright, Just Medium.
21. ATTENDANT: Thank you sir/mam, may I have the menu please.

Attendant will prepare order slip to be distributed to kitchen and cashier or punch it in their POS. .

Attendant will now then serve bread, pour water, also will rectify or adjust cutleries based on their orders;

Food Sequence: Dish Cutleries China wares

Appetizer buffalo chicken wings Salad knife / salad fork Salad plate
Shrimp Cocktail Cocktail Fork Cocktail Glass/any glass
Escargot Escargot Fork Escargot dish plate
Soup Tomato soup Soup spoon Soup cup & saucer
Salad Asparagus salad/Caesar Salad knife/salad fork Salad plate
Salad
Main course – STEAK Fillet Mignon/Lamb/Tbone Steak knife / dinner fork Dinner Plate
FISH Salmon/ Lapu2/Pampano Fish Knife & Fish Fork Fish Plate/Dinner plate
MEAT Chicken/Pork Dinner Knife/dinner fork Diner Plate

Dessert Ice Cream/coffee jelly Teaspoon Glass

Cake Dessert fork Dessert plate
Crepes Suzette Dessert Spoon & Fork Fish Plate/Dessert plate

Coffee Brewed Coffee Teaspoon Coffee Cup & Saucer

Tea Teaspoon Teacup & Saucer

WINE PRESENTATION & SERVICE. . . . .

WHITE WINE – GOOD FOR SEAFOODS/white meat (chilled)
“ Good afternoon/evening Sir / Mam, may I recommend KENWOOD, 2009
VINTAGE, a semi sweet white wine from CALIFORNIA, it has 12% alcoholic and 750ml bottle
content, good for your Salmon, shall I open the wine for you?”
RED WINE – GOOD FOR RED MEATS (room temperature)
“ Good afternoon/evening Sir / Mam, may I recommend CARLO ROSSI, a NON
VINTAGE RED WINE FROM CALIFORNIA, IT HAS MEDIUM DRY TASTE, GOOD FOR YOUR
STEAK, with 12% alcoholic and 750ML bottle content, shall I open the wine for you?”

It is now time to serve the dish being ordered!

Every time we approached and serve something, we will have to inform the guest what we served…..

22. ATTENDANT: “Excuse me mam/sir, here is your Buffalo Chicken Wings.” Goes the same thing with the other
dishes.

Guest was done eating with their dish….

23. ATTENDANT: Excuse me Mam/Sir, are you done? May I remove the plate?

THREE MINUTE CHECK / CHECKING BACK

Normally done while the guest is still having the main course.
 24. ATTENDANT: How’s your Fillet Mignon Mam/sir?
25. GUEST: “Fillet Mignon is ok, just right to my request.
26. ATTENDANT: Would you like to have some more sauce for your Fillet Mignon?
27. GUEST: “Just give a little more sauce please.”
28. ATTENDANT: How about more bread? Or perhaps more wine?
29. GUEST: No more, I’m good. Thanks.

GUEST CHECK PRESENTATION

Guest will now ask for the bill, WHETHER cash or credit card….or make a sign asking for the bill….

30. ATTENDANT: Excuse me mam / sir, may I present to you the bill? Bill is placed in a bill folder

Guest will receive the bill and give the payment, guest pay cash amounting to 1,500.00, guest will hand over the bill to
the waiter/attendant. What about if payment is credit card? Or room charge probably?

31. ATTENDANT: “I received 1,500, and I’ll be back for your change.” Attendant goes directly to cashier to hand over
the payment. Then will return back to the guest table….
32. ATTENDANT: “Excuse me mam / sir, here is your change. Thank you” (leave bill folder in front of the guest)
33. GUEST: “Thank you!”

Guest will now leave the table. Attendant will assist the guest in pulling out of the chair.

34. ATTENDANT: Mam / Sir, How was your dinner?

35. GUEST : excellent….
36. ATTENDANT: Would you like me to call a taxi for you?
37. GUEST: No, we have driver waiting for us.
38. ATTENDANT: “Very well sir / mam, once again thank you for dining with us.”

Guest leaves the premises / restaurant, attendant assist the guest to the door. . .