WAITRESSING

SEQUENCE OF SERVICE
Style of service for the integration and final
trade test .
EUROPEAN SERVICE
1. GREET THE GUEST
2. SEAT THE GUEST
3. UNFOLD THE TABLE NAPKIN
4. MOVE THE FLOWER VASE ON THE SIDE OF THE
TABLE TOGETHER WITH THE SALT AND PEPPER
SHAKER AND THE ASHTRAY IF SMOKING AREA.
5. POUR THE WATER
6.GIVE THE BEVERAGE MENU
7. GET THE DRINK ORDER. GET THE
BEVERAGE LIST AND GIVE THE FOOD
MENU
8. SERVE THE BREAD AND BUTTER
9. SERVE THE BEVERAGE
10. DISCUSS THE FOOD MENU
11.GET THE FOOD ORDER
12. RECTIFY THE SET UP
13. SERVE THE SOUP OR THE SALAD FROM
THE LEFT SIDE OF THE GUEST.
14.OFFER BREAD AND BUTTER IF NEEDED
15. DISH OUT THE SALAD AND SOUP PLATE FROM
THE RIGHT SIDE OF THE GUEST.
16. OFFER WINE
17. SERVE FISH OR MEAT OR THE MAIN COURSE . CHECK
BACK
18. DISH OUT MAIN COURSE PLATE FROM THE RIGHT SIDE
AND THE BREAD AND BUTTER PLATE FROM THE LEFT
SIDE.
19. REMOVE SALT AND PEPPER SHAKER , USED GLASSES
EXCEPT FOR THE WATER GOBLET
20. CRUMB THE TABLE.
21. MOVE THE DESSERT CUTLERIES ON THE RIGHT SIDE AND LEFT
SIDE OF THE GUEST
22. OFFER COFFEE OR TEA
23. SERVE THE DESSERT FROM THE LEFT SIDE
24. THE TRAY OF CREAMER AND SUGAR BOWL IS SET ON THE
TABLE FOLLOWED BY THE CUP AND SAUCER WITH THE COFFEE
TEASPOON
25. PRESENT THE BILL UPON REQUEST. NO NEED TO REMOVE CUP
AND SAUCER
26. THANK THE GUEST AND SELL FOR A NEXT VISIT