Food and

Beverage Service
FOOD AND BEVERAGE
SERVICES
Organization of the
Food and Beverage
Department
Food and beverage service among hotels,
restaurants and food outlets are handled by
the Food and Beverage Services
Department, under the command and
responsibility of the Food and Beverage
Manager.
When there are voluminous and complex operations, there maybe a
need for further division of labor that require a creation of sub-
units which will be supervised by supervisors or section heads.
Among the sub-units are:
• Bars – headed by the Bar supervisor or bar captain
• Food outlets – supervised by Outlet supervisors
• Room service – under the responsibility of the Room service
supervisor or captain
• Banquet service (both for in-house function and catering) –
under the supervision of the Banquet supervisor.
 Responsibilities
• Your Description Goes Here
of
the
Food and Beverage
Department
• The delivery of food and beverage service to guests in
all its outlets, guestrooms, function rooms, and outside
catering in accordance with prescribed standards;

• Maintaining the goodwill of patrons and guests through

effective guest relations, proper handling of guest
complaints, inquiries and requests;

• Ensuring the attainment of sales forecasts through the

administration of promotional strategies and suggestive
selling techniques;
• Ensuring the consistent implementation of the
company’s internal control program which
include budget control, cost control, quality
assurance and other related areas;
• Preparing drink and wine list;
• Coordinating with the kitchen and other
departments on matters pertaining to food
preparation and service;
Organizational Chart
of the
Food and Beverage
Department
 Food and Beverage Director or Manager

Outlet Manager or Room Service Manager Bar Manager or Banquet Manager

or Supervisor
Supervisor Supervisor or Supervisor

Captain Waiter Room Service Bar captain Banquet Captain

Captain
Bartender
Waiters Banquet
Room
Service Order Bar Waiters
Busboys Taker Attendants Banquet
Rooms Bar Boys Receptionists/
Service Attendants
Waiter
 Food and Beverage Director or Manager

Outlet Manager or Room Service Manager Bar Manager or Banquet Manager

or Supervisor
Supervisor Supervisor or Supervisor

Captain Waiter Room Service Bar captain Banquet Captain

Captain
Bartender
Waiters Banquet
Room
Service Order Bar Waiters
Busboys Taker Attendants Banquet
Rooms Bar Boys Receptionists/
Service Attendants
Waiter
Manpower Requirements
•The manning requirements for food and beverage
service depends on the volume of food orders and
the seating capacity of the food outlet
•The number of waiters or dining personnel is usually
calculated based on the productivity ratio
Manpower Requirements
The typical productivity ratio used by large and
medium-sized food establishments is:

1 waiter/attendant for every 15 customers(American Service)

1 waiter for every table 10-12 customers (Russian Service)
1 waiter for every 5 customers (French with table side preparation)
1 waiter for every 20-25 customers (Buffet Service)
1 waiter for every 20-25 customers 0r 4-5 tables for family or lauriat service
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Basic Function:
• Oversees food and beverage
operations in his assigned outlet
• Ensures that service is carried
out in accordance with
prescribed standards and
policies
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
1. Monitors the necessary preparations before
the start if operations and sees to it that all
needed supplies are available and in good
condition
2. Maintains par stock requirements. Makes
requisition as needed
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
3. Coordinates with the kitchen regarding out
of stock items and new promotions and
disseminates said information to all dining
staff.
4. Conducts regular briefing and inspection
among his staff before the start of operations;
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
5. Monitors the performance of his staff and
sees to it that they follow standard
procedures and abide by existing house rules.
6. Receives, greets and entertains customers,
attends to their needs, inquiries and
complaints
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
7. Prepares staff schedule, side duties and
assignments.
8. Conducts weekly meetings with his/her staff
to discuss/resolve operational problems.
9. Looks after the set-up, appearance and
cleanliness of the outlets.
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
10. Coordinates with other departments
regarding the needs and problems of dining
outlets.
11. Supervises the safekeeping and inventory
of equipment and supplies.
12. Assists in taking and serving orders
whenever needed.
 Restaurant Service
II. Outlet Manager/Headwaiter or
Outlet Supervisor
Specific Duties:
13. Attends to the settlement of bills during
banquet functions.
14. Performs other related duties as maybe
assigned by his superior.
 Restaurant Division
III. Captain waiter or Station Waiter

Basic Function:
• Oversees the set up and delivery
of service in his/her area or
station
 Restaurant Division
B. Captain waiter or Station
Waiter
Specific Duties:
1. Conducts daily briefing and
inspection of grooming among his
staff.
2. Supervisors mise-en-place
preparation; checks availability of
par stock
 Restaurant Division
III. Captain waiter or Station
Waiter
Specific Duties:
3. Oversees the set-up of the outlet and/or
function rooms and ensures that the client
requirements are properly installed and
provided for.
4. Monitors the delivery of service as well as
the clearing of tables and function rooms
 Restaurant Division
III. Captain waiter or Station
Waiter
Specific Duties:
5. Closely coordinates with his/her superior
regarding the requirements and operational
problems in his assigned station.
6. Assists in order taking and service during
peak hours.
 Restaurant Division
III. Captain waiter or Station
Waiter
Specific Duties:
7. Monitors the consumption and utilization
of supplies and takes measures to control
losses and wasteful consumption
8. Supervises daily inventory and submits
inventory report to superior.
 Restaurant Division
III. Captain waiter or Station
Waiter
Specific Duties:
9. Prepares and submits reports and
documents that are required by
management. i.e. bar and stock
inventory,etc.
10. Attends to the settlement of bill for
banquet fnctions(if assigned to banquet)
 Restaurant Division
III. Captain waiter or Station
Waiter
Specific Duties:
11. Supervises the safekeping and inventory
of equipment and supplies.
12. Assists in taking and serving orders
whenever needed.
13. Attends to the settlement of bills during
banquet functions
14. Performs other related duties…
 Restaurant Division
IV. Receptionist
Basic Function:
• Welcomes and greets
customers at the entrance
and escorts them to their
tables
 Restaurant Division
IV. Receptionist
Specific Duties:
1. Receives guests, welcomes and greets
them and scorts them to their assigned
or chosen tables
2. Attends to reservations and inquiries
over the phone and disseminates to all
concerned officers the details of
reservation
 Restaurant Division
IV. Receptionist
Specific Duties:
3. Maintains and fills
logbooks/reservation book with the
necessary information and keeps all
reservation signs in place
4. Assists in maintaining order and
cleanliness of the outlet
 Restaurant Division
IV. Receptionist
Specific Duties:
5. Assists in the preparation of mis-en-place
and taking food orders;
6. Assists in the settlement of guest checks.
7. Monitors movement in the outlet and
reports to captain any unsual incident or
suspicious persons noted.
 Restaurant Division
IV. Receptionist
Specific Duties:
8. Attends to guest inquiries, requests and
complaints.
9. Performs other related duties as maybe
assigned by the superior.
 Restaurant Division
V. Waiter
Basic Function:
Takes and serves food and
beverage order according to
prescribed standards of
service
 Restaurant Division
V. Waiter
Specific Duties
1. Looks after the necessary preparations
before the start of operation:
a. wipes/prepares the necessary containers,
hollowares, napkins, tray, cutleries, other
supplies
b. refills salt and pepper shakers and other
condiments
 Restaurant Division
V. Waiter
Specific Duties
c. checks and re-stocks service staton and
sees to it that the par stock is maintained
d. sets-up the table abd installs required
facilities
2. Studies the menu and familiarizes himself
with the outlet’s specialties as well as out
of-stock items and undertakes suggestive
selling
 Restaurant Division
V. Waiter
Specific Duties
3. Takes and serves food and beverage orders
4. Assists busboy in placing and in picking up
orders from the kitchen
5. Assists in welcoming and in seating the
guests.
6. Attends to guest inquiries, requests and
complaints
 Restaurant Division
VI. Waiter
Specific Duties
1. Looks after the necessary preparations
before the start of operation:
a. wipes/prepares the necessary containers,
hollowares, napkins, tray, cutleries, other
supplies
b. refills salt and pepper shakers and other
condiments
 Restaurant Division
VI. Waiter
Specific Duties
2. Studies the menu and familiarizes himself
with the outlet’s specialties
3.Takes and serves food and beverage orders
4. Assists busboy in placing and in picking up
orders from the kitchen
5. Assists in welcoming and seating the guests
 Restaurant Division
VI. Waiter
Specific Duties
6. Attends to the settlement of the bills of
guests
7. Attends to guest inquiries, requests and
complaints.
8. Assists in cleared soiled dishes, dirt and
trash
9. Performs other duties and other
assignments given by his superior.
 Typical productivity ratio used by large
and medium-sized food
establishments
• 1 waiter/attendant for every 15
customers ( American or Plate
Service)
• 1 waiter/attendant for every 10
to 12 customers ( Russian Service)
 Typical productivity ratio used by large
and medium-sized food
establishments
• 1 waiter/attendant for every 5
customers ( French Service)
• 1 waiter/attendant for every 20
to 25 customers ( buffet Service)

• 1 waiter/attendant for every 20 to 25

customers ( family or Lauriat service
 Restaurant Division
E. Busboy
Basic Function:
• Dining room helper and
runner
 Restaurant Division
F. Bar Waiter/Bartender/Barista
Basic Function:
• Prepares drink orders
according to prescribed
standards
 Restaurant Division
G. Outlet Cashier
Basic Function:
• Prepares and attends to
settlement of customer’s bill
 Bar Service Division
A. Bar Manager/Supervisor
Basic Function:
• Plans, directs, monitors the
set up and delivery of service
in the bar
 Bar Service Division
B. Bartender
Basic Function:
• Prepares/mixes alcoholic and
non alcoholic beverages
 Bar Service Division
C. Bar boy
Basic Function:
• Acts as runner and helper in the
bar
 Bar Service Division
D. Bar Waiter and Bar Attendant
Basic Function:
• Take and serve beverage and
other orders
 Bar Service Division
E. Bar Receptionist
Basic Function:
• Welcomes and greets customers
at the entrance and escorts them
to their tables
 Banquet and Catering Service Division

A. Banquet Sales Manager

Basic Function:
• Responsible for handling
bookings, reservations,
adjustments in banquet and
catering functions
 Banquet and Catering Service Division

B. Banquet Service Manager

Basic Function:
• Responsible for arranging
various hotel services, seating
equipment and meal
preparations that are required to
service a function
 Banquet and Catering Service Division

C. Banquet Captain
Basic Function:
• Oversees the set up, service
and clearing in the banquet
function assigned to him
 Banquet and Catering Service Division
D. Banquet Receptionist
Basic Function:
• Welcomes and greets guest at
the entrance and escorts them to
their table
 Banquet and Catering Service Division
E. Banquet Custodian
Basic Function:
• Responsible for the proper
safekeeping and issuance of
banquet supplies and equipment
 Banquet and Catering Service Division
F. Banquet Waiter
Basic Function:
• Attends to mise en place
preparation, set up and service
during banquet functions
 Room Service Division
A. Room Service Waiter
Basic Function:
• Delivers rooms service order
Attributes of Food and Beverage
Service Personnel
Attributes of Food and Beverage Service
Personnel
PROFESSIONALISM is a quality
that is projected in terms of:
A. PHYSICAL PROJECTION
Strictly observe the following standards:
Strictly observe the following standards:
Strictly observe the following standards:
B. VERBAL PROJECTION
Attributes of Food and Beverage Service
Personnel
WORK BEHAVIOR AND HABITS
 Restaurant Service

Restaurant
• Is a food outlet
that serves
food and
beverages to
dine in
customers
 Dine-in restaurants come in various
types like:
Coffee Shop
• A casual dining
outlet that caters to
people “on the go”
such items served
are “short orders”
 Dine-in restaurants come in various
types like:

Fine Dining
Designed for elite
market and they
serve special
dishes of superior
quality
 Dine-in restaurants come in various
types like:
Cafeterias, Student/ Industrial Canteen

Meant for people

with low meal
budget.
 Restaurant Layout
Dining Area
Whether it is formal
or casual, is the most
important area in
the front of the
house. Its design
plays a large part in
the overall ambience
of your restaurant.
 Restaurant Layout

Bar Counter
Where drink
orders are
prepared
 Restaurant Layout

Food Display Counter

Restaurants
serving buffet or
fast food or
counter items
usually set up a
specific place for
food display
 Restaurant Layout
Dispatching Counter
The food from the
counter must be
dispatched through
a window counter
 Restaurant Layout

Cashier’s Counter
Area where the
cashier is seated
to attend to bill
settlement
 Restaurant Layout
Dishwashing Counter
Placed inside the
kitchen. However there
must be a window
counter where soiled
dishes will be placed by
waiter without having
to enter the kitchen
 Restaurant Layout

Service Station or Side Stand

The place where
preparations for
service are
undertaken
 Restaurant Layout
Food Preparation Area
It must be located
at the back or
adjacent to the
dining area so that
the dispatching of
order will be faster
and more efficient
Restaurant Service and
Equipment Supplies
 Restaurant Service Equipment and
Supplies
Gueridon trolley
is a moveable trolley from
which food be carved,
flambéed or prepared and
served. Used for table side
preparation.
 Restaurant Service Equipment and
Supplies
Bussing Trolley
Used to gather
soiled dishes to be
carried to the
diswashing area
 Restaurant Service Equipment and
Supplies
Tray Stand
Portable folding
tray where ready to
serve plated food is
assembled then
serve at the guest
table
 Restaurant Service Equipment and
Supplies
Glass Divider Rack
Used to store glasses.
 Restaurant Service Equipment and
Supplies
China Rack
Used for racking
and storage of
china wares
 Restaurant Service Equipment and
Supplies
Cutlery Rack
Rack for cutleries.
Some racks can be
plugged to an
electric outlet for
sanitizing purposes.
 Restaurant Service Equipment and
Supplies
Service Trays
Used in
assembling and
serving food and
drinks.
 Restaurant Service Equipment and
Supplies
Bread Basket
Serves as
container for
bread
 Restaurant Service Equipment and
Supplies
Menu
Contains list of
dishes for the
selection of
customers
 Restaurant Service Equipment and
Supplies
Menu Stand and Table Number
The menu stand is
where a menu is
clipped and table
number is used to
designate the
number of table
 Restaurant Service Equipment and
Supplies
Change Tray and Bill Folder
Change of the
customer, if any is
placed in this
change tray.
Bills are
presented in the
bill folder
 Restaurant Service Equipment and
Supplies
Vinegar and Soy Sauce
Container
Condiment stand
carries condiment
 Restaurant Service Equipment and
Supplies
Sauce Boat

Container for
sauces and gravy
 Restaurant Service Equipment and
Supplies
Flower Vase and
Candelabra
These decorative
accessories are
placed at the
center of the
table
 Restaurant Service Equipment and
Supplies
Straw Dispenser

Used as container for

dispensing straws
 Restaurant Service Equipment and
Supplies

Tong
A twin-armed
implement made
in various
shapes and
designed to
grasp and lift
portions of food.
 Restaurant Service Equipment and
Supplies
Cake Stand

For cake display

 Restaurant Service Equipment and
Supplies
Salt and Pepper Shaker

Container for
condiments
 Restaurant Service Equipment and
Supplies
Salt and Pepper Mills

are used to
grind pepper
into fine or
coarse
consistencies.
 Chinawares
Place Plate
a 12-inch plate, used
as an underliner for
formal sit down
dinners. This is not
used to serve food
nor used for eating
 Chinawares
Dinner Plate
a 10-inch
plate used to
serve the
entrée dish
 Chinawares
Luncheon or breakfast Plate
a 9-inch plate
used for multiple
purposes, like for
informal daily
dining, breakfast
or under plate for
soup bowls
 Chinawares
Compote
is a long-
stemmed dish
or footed
serving bowl.
 Chinawares
Salad Plate
a 8-inch plate
intended for
serving salads,
desserts or may
be used as
underliner for
stemmed
beverage ware
 Chinawares
Bread and butter Plate
a 6-inch plate
used for
serving breads
and butter
 Chinawares
Soup Plate
a 9-inch deep
plate intended for
soup, cereal.
Usually this goes
with an under
plate
 Chinawares
Cup and Saucer
this comes in
pairs and is used
for serving coffee
or tea. The saucer
has an inner
groove or ring to
fit the bottom of
the cup.
 Chinawares
Demitasse cup and saucer
this also
comes in pairs
and usually
half the size of
the regular
cup and
saucer
Sugar Container

Container for
sugar used for
coffee
Milk Jug
Container
for milk
used in
cereals
 Coffee Pot
Container for
freshly
brewed
coffee
 Restaurant Service Equipment and
Supplies

Soup Tureen
this is a deep
serving dish
for soup
Tea Pot
For steeping
tea leaves or
herbal mix in
nearly boiling
water
Cream/Milk Container
Container for
cream and milk
used in coffee
 Chinawares

Cereal Bowl
For cereals like
oats and arroz
caldo
 Chinawares

Soup Bowl
For cream
soup like
chicken and
mushroom
 Chinawares

Egg holder
Container for
soft and hard
boiled eggs
 Flatwares

Serving Fork
For serving or
dishing out
food
 Flatwares
Dinner Fork
a four-pronged
utensil used for
entreé. It
measures about
7 inches in
length.
 Flatwares
Fish Fork
is approximately
7¼ to 7¾ inches
in length and is
used in formal
and informal
dining.
 Flatwares
Salad Fork
The tines of salad forks
are flatter and slightly
broader than those of a
dinner fork, and the
utensil is approximately
6 inches long.
 Flatwares
Dessert Fork
is a specialized fork
approximately 6 to 7
inches in length,
that looks similar to
a salad fork, only a
little narrower
 Flatwares
Ice cream Fork
features a wide
shallow bowl with
three tines at the
tip. The spoon part
is used to scoop
and eat soft ice
cream
 Flatwares
Cocktail / seafood Fork
a very small three-
pronged utensil used
for oysters, clams and
other shellfish. It is
approximately 4½ to
5½ inches in overall
length.
 Flatwares
Escargot Fork
a very small two-
pronged utensil,
used for snails. It
is approximately 4½
inches in overall
length,
 Flatwares

Serving Spoon
For serving or
dishing out
food
 Flatwares

Dinner Spoon
an oval bowl,
used for entreé
 Flatwares
Dessert Spoon
lies midway in
length between
the tablespoon
and teaspoon,
approximately 7
to 7¼ inches long.
 Flatwares

Ice cream Spoon

also known as an
ice-cream scoop.
It is approximately
5 inches in length
 Flatwares

Soup Spoon
a round bowl
used for soup
 Flatwares
Teaspoon
smaller than dinner
spoon, used for
coffee or tea and
some desserts. It
measures
approximately 5½ to
6¼ inches in length.
 Flatwares

Demitasse Teaspoon
half the size of the
regular teaspoon,
used for black
coffee and hot
chocolate
 Flatwares
Dinner Knife
a straight or
serrated cutting
edge that is broad
with a rounded tip,
used for entree
 Flatwares

Fish Knife
pointed hook-
like tip used
for deboning
fish
 Flatwares

Steak Knife
a serrated
cutting edge
with a pointed
tip used for
steaks
 Flatwares

Butter Spreader
a small broad
spatula-like knife,
used for butter
and marmalades
 Flatwares
Ladle
– are serving
spoons made with
deep bowls in
round, oval, or
fluted shell
shapes and
various sizes.
 Flatwares
Small ladle
– used to serve
a modest
amount of
sauce . It is 4 ¾
to 5 ¾ inches
long.
 Flatwares
Medium ladle
– has a wider
bowl than a small
ladle to
accommodate a
larger serving of
sauce. It is 6 ½ to
7 inches long.
 Flatwares
Large ladle
– has a wider bowl
than the medium
ladle, a size that
holds an ample
serving of sauce or
gravy. It is 7 to 7 ½
inches long.
 Flatwares
Extra-large ladle
– accommodates
the depth of the
average soup
tureen or punch
bowl. It is nine (9) to
15 1/8 inches long.
 Flatwares
Pie Server
– a short leaf-
shaped spatula
with a elongated
handle, used for
serving cakes and
pastries
 Flatwares
Pasta Server
– a crab-like
bowled
utensil, used
to scoop
noodles and
pasta
 Bar Equipment, Tools and Service
Supplies

Blender

– used to blend
ingredients
and to make
drinks creamy
 Bar Equipment, Tools and Service
Supplies
Ice bins /ice chest

– used for
stocking ice.
 Bar Equipment, Tools and Service
Supplies

Speed rail
– typically
contains the
most frequent
poured liquors
 Bar Equipment, Tools and Service
Supplies

Refrigerator
– used for
chilling and
storing beers,
juices and other
bottled drinks
 Bar Equipment, Tools and Service
Supplies

Mechanical Glass washer

– used for
washing
glasses.
 Bar Equipment, Tools and Service
Supplies

Ice Crusher
– used for
crushing
ice cubes
 Bar Equipment, Tools and Service
Supplies

Wine Chiller
– refrigerated
storage for
chilling wines
 Bar Equipment, Tools and Service
Supplies

Glass Chiller
– a top opening
refrigerator that
chills glasses
 Bar Equipment, Tools and Service
Supplies
Coffee Brewer / Coffee Maker

– used for
brewing and
preparation
of coffee
 Bar Equipment, Tools and Service
Supplies

Glass Rimmer
– for frosting
the rim of the
glass
 Bar Equipment, Tools and Service
Supplies

Fruit Juicer
– for extracting
fruit juices
 Bar Equipment, Tools and Service
Supplies

Jigger
– used to
measure the
amount of
liquor poured
over a drink
 Bar Equipment, Tools and Service
Supplies
Pourer / Stopper
– device fitted
into the neck of
the beverage
bottle
 Bar Equipment, Tools and Service
Supplies
Mixing Glass
– a heavy glass
container for
mixing drink
ingredients along
with ice
Bar Equipment, Tools and Service
Supplies

Shaker
– a device
for shaking
ingredients
together
with ice
 Bar Equipment, Tools and Service
Supplies
Bar Strainer
– used for straining
drinks. It is a round
wire spring on its
handle, which fits
on top of the shaker
or mixing glass to
strain the ice and
allow the liquid to
pass through it
 Bar Equipment, Tools and Service
Supplies
Bar Spoon
– used for
stirring drinks.
 Bar Equipment, Tools and Service
Supplies
Ice Scoop
– a tool for
scooping ice
from ice bin
 Bar Equipment, Tools and Service
Supplies
Ice Tong
– a device
designed to
handle cubes of
ice one at a time
 Bar Equipment, Tools and Service
Supplies
Muddler
– a wooden tool
for muddling or
crushing one
substance
 Bar Equipment, Tools and Service
Supplies
Funnel
– for pouring
liquid from large
container into a
small one
 Bar Equipment, Tools and Service
Supplies
Cutting board
– for chopping
ingredients for
cocktails and
garnish
 Bar Equipment, Tools and Service
Supplies
Bar knife
– a paring and
utility knife made
of stainless steel
for cutting
purposes
 Bar Equipment, Tools and Service
Supplies
Bottle and can opener
– one end is to
open canned
goods and the
other end is
used to open
bottled soft
drinks and beers
 Bar Equipment, Tools and Service
Supplies
Corksrcew
– designed to
extract corks
from wine bottles
 Bar Equipment, Tools and Service
Supplies
Ice bucket
– served as a
ice container
 Bar Equipment, Tools and Service
Supplies
Rail mat
–protective
device placed on
bar counters to
protect glasses
and other fragile
items from
breakages
Bar Equipment, Tools and Service
Supplies
Wine decanter
– for decanting
wine
 Bar Equipment, Tools and Service
Supplies
Water Pitcher
– for serving water
 Bar Equipment, Tools and Service
Supplies
Bar tray
– for serving
beverages and
bottled/ canned
drinks
 Bar Equipment, Tools and Service
Supplies
Bar Caddy
– container for
napkins, straw
and stirrer
 Bar Equipment, Tools and Service
Supplies
Wine Bucket
– for chilling white,
rose and
champagne wines
 Bar Equipment, Tools and Service
Supplies
Coaster
– under liner for
drinks designed
to protect the
table against
moisture of
chilled glasses
 Bar Equipment, Tools and Service
Supplies
Ice pick
– device used for
cracking ice into
smaller pieces
 Bar Equipment, Tools and Service
Supplies
Picks, Stirrers and straw
– Stirrer for stirring the
drinks
– straw used in
drinking beverages

– Picks serve as
garnish
Thank you!!
By: Ms. April De Villa