TAKING ROOM SERVICE ORDER

1, when the phone rings, lift the receiver on first rings if possible. The mouthpiece
should be at least be 1/2 inch from the mouth. Identify room service and greet the
caller as you say:

"Room Service. Good morning. This is _________ speaking. May I help you?

Courteous greetings uttered with smiling voice will certainly make a god
impression.

2. Take the order and write it down in an order slip (triplicate copies) or post it in the
order station if one is used.
(For manual order taking, give one copy of the order slip to the kitchen, one for the
cashier and the last one is for the waiter).
Write down and clarify orders as you hear them. Ask the number of orders and the
guest's preferences regarding the manner of preparation, salad dressing, etc.

 For eggs-whether boiled, poached, scrambled, etc.

 For steaks- whether rare, medium-rare, well-done.
 Whether bread be served toasted or plain.
 Preferred salad dressing -French, Vinaigrette or Thousand island
If the guest is undecided, suggest menu specialties or chefs daily specials.

Before leaving, say: "Will that be all sir/ma'am?

It is important to insure that the guest's preferences and requirements are followed
in the preparation so that complaints can be avoided.

Be a good salesman. Make appropriate suggestions.

Offer the appropriate drinks or wine that best complement the meal.

3. Repeat the order.

Mention the item ordered, the quantity and manner of preparation.

Repeating the order helps to prevent errors that can be a source of

complaints.

4, Ask for the guest's name and room number, unless this is already reflected on
the phone, if the hotel is using a high-tech front office system.