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  • Sequence of Table Service

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    Vanessa Mae Aguilar
    71 views11 pages
    The document outlines the sequence and standard procedures for a la carte food service, including welcoming guests, escorting them to their table, taking orders, serving courses in the proper sequence, clearing tables, offering dessert, presenting checks, and bidding guests goodbye. Key steps involve greeting guests, seating them, presenting menus, writing down orders, serving bread and appetizers before main dishes and dessert, and thanking customers as they leave. The procedures are meant to ensure an efficient customer experience according to industry standards.

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    Table Service

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    The document outlines the sequence and standard procedures for a la carte food service, including welcoming guests, escorting them to their table, taking orders, serving courses in the proper sequence, clearing tables, offering dessert, presenting checks, and bidding guests goodbye. Key steps involve greeting guests, seating them, presenting menus, writing down orders, serving bread and appetizers before main dishes and dessert, and thanking customers as they leave. The procedures are meant to ensure an efficient customer experience according to industry standards.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    71 views11 pages

    Sequence of Table Service

    Uploaded by

    Vanessa Mae Aguilar
    The document outlines the sequence and standard procedures for a la carte food service, including welcoming guests, escorting them to their table, taking orders, serving courses in the proper sequence, clearing tables, offering dessert, presenting checks, and bidding guests goodbye. Key steps involve greeting guests, seating them, presenting menus, writing down orders, serving bread and appetizers before main dishes and dessert, and thanking customers as they leave. The procedures are meant to ensure an efficient customer experience according to industry standards.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 11

    S

    E
    Q
    U
    E
    N
    C
    E
    SEQUENCE OF TABLE
    SERVICE
    (A LA CARTE SERVICE)
    WELCOMING AND ESCORTING
    THE GUEST (RECEPTIONIST)
    • Be familiar with the set up in the dining
    room.
    • If there is no available table tactfully inform
    the guest and advise them to wait at the
    lounge.
    • If the guest has a reservation, make sure his
    table is prepared in advance tell the host
    • Lead the guest towards the table. Walk a
    little ahead of them when escorting them to
    their table.
    SEATING THE GUEST (RECEPTIONIST)
    • Endorse them to the captain or waiter
    and assist them In getting seated ( if no
    waiter is available)
    PRESENTING THE MENU AND
    TAKING ORDERS (CAPTAIN OR WAITER)
    • With pen, menu and order slip, approach the table
    and stand at the right side of the host.
    • Stand erect. Look at each guest, smile and greet
    him of her by name and title ( if known) . If you
    don’t know the name, address them with sir or
    ma’am
    • Present the menu
    Present it with the cover facing the customer if
    the menu is a book type ( several pages), If not,
    present it open.
    • Take the food order if the guests have made
    their choice.
    • Write all orders in an order slip
    • Take efforts to sell a complete meal. Suggest
    appetizers, soup and salads to complement
    the main dish; offer variety of items; suggest
    wines that will best complement the meal.
    PLACING ORDERS TO
    KITCHEN (BUSBOY)

    COMPLETING TABLE SET UP


    (BUSBOY/WAITER)

    PICKING UP AND ASSEMBLING


    THE ORDER (BUSBOY)
    SERVING FOOD ACCORDING TO
    THE STANDARD SEQUENCE (WAITER)
    • 1ST – Bread and Butter
    • 2nd – Appetizers
    • 3rd – Soups
    • 4th – Salads
    • 5th – Main Course
    CLEANING OF TABLE (BUSBOY)

    OFFERING AND SERVING


    DESSERT (WAITER)

    PRESENTING/SETTING OF GUEST
    CHECK (CAPTAIN/WAITER)

    BIDDING GOODBYE AND


    THANKING THE GUEST (ALL STAFF)
    Direction: Answer the following
    question below.
    • 1. What is the correct sequence of food service?
    • 2. Give two types of food service and explain
    • 3. What must always be considered when giving suggestive
    selling? Why?
    • 4. How do you check cleanliness and condition of tables prior
    to service?
    • 5. How do you welcome guest to dining room?
    ASSIGNMENT
    • Make an advance reading about Room service sequence

    • Reference:
    • https://www.slideshare.net/mobilejohnlenonmendoza/food
    -and-beverage-services-nc-ii-reviewer

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