PREPARE

RESTAURANT
SERVICE
(TABLE SETTING)
PRESENTED BY:
CASAOL, REINA MAE A.
ESPIRITU, ANGELICA JONES
RUBIALES, LANCE ABRAHAM
VALLADO, MARYBETH D.

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RESTAURANT
SERVICE
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Greet guests immediately

• With a smile and possitive attitude, even if

you’re too busy to serve them that moment.
• This acknowledgement demonstrates your
enthusiasm and willingness to serve
Double-check each order

• For accuracy, memorize the menu, including the

standard offerings for each main course, to speed
up ordering.
• Repeat each order back to the guest, paying
special attention to substitutions and other
requests.
Present the food and drink
• In an appetizing manner. Place each item in front of
the correct guest, taking care to avoid spills.
• Do not talk or cough over food and drinks.
• Immediately after delivering the food, ask if guests
need anything else.
• Come back in a minute to make sure guest have
everything they need.
Scan your seating area regularly

• To check whether guests need anything.

• Keep an eye on drink levels ro ensure
refills are offered before glasses are
emptied.
• Clear away plates and utensils from
previous courses to ensure guest have
enough table room.
 Engage guests

• With light and polite conversation throughout the

meal. Although guests appreciate conversation, don’t
overload them or relate personal stories.
• This includes details of your horrible day and your
love life. Remember that other guests maybe
listening.
SEQUENCE OF
SERVICE
 ATTRIBUTES OF A
SERVER
✘ Hardworking ✘ Good listener

✘ Flexible ✘ Salesman

✘ Honest ✘ Lots of common sense

✘ Resourceful ✘ Hygienic & well-groomed

 SERVICE SEQUENCE
✘ Welcoming Guests ✘ Placing Orders to system and
✘ Guiding and seating the Guests. kitchen
✘ Check comfort and seating ✘ Quality checking
arrangement ✘ Food Presentation
✘ Servinf water ✘ Check Satisfaction
✘ Menu Presentation ✘ Other Dessert and Drinks
✘ Order Taking ✘ Clearing and Crumbing
✘ Suggestive Selling ✘ Presenting the Bill
✘ Repeat Orders ✘ Thank the Guests
 Welcoming Guest
✘ Ensure that the restaurant is ready for the service
✘ Greet Guests with a SMILE
✘ Welcome Guest to the Outlet
✘ Ask if they have a Reservation
✘ Ask Guest preferencesb (SMOKING or NON-
SMOKING)
✘ Guide Guest to Table Preference (use open palm)
 Seating the guest
✘ Stand behind the chair as guest approaches
✘ Pull the chair for the guest
✘ Slowly scoot the chair as guest sits down
✘ “Good morning/afternoon/evening, my name is anj
and I will be waiting at your table today
 Offer menu cards
✘ Present all menu cards- Beverage, appetizer and
food menu and inform current promotions
✘ “These are our menu cards. We also have happy
hours between 4:30 to 6:30 and 10:30 to 12:30 in
the evening”
✘ Remove extra covers
 Preference of water
✘ Ask for water and turn the glasses up
✘ “Sir/Ma’am, would you prefer bottled water or
sparkling water?”
✘ If yes- “Would you prefer it chilled or room
temperature”
✘ Present the bottle with the label facing the guest
✘ Pour in all glasses as per sequence

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 Order taking
✘ Start off by suggesting beverages
✘ “Sir/Ma’am, would you like to start with some
drinks?”
✘ Suggest appetizers, salads or soups and main course
✘ Repeat the order at the end
✘ “Sir/Ma’am you have ordered for- beverages, first
course/second course. Thank you”

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 Beverage service
✘ Serve all beverages from a salver
✘ Coasters with every drink
✘ Hold glasses at the bottom
✘ Announce drinks before placing
✘ Straight drinks to go with appropriate mixer and ice
bucket
✘ Beer and wine bottles to be presented before opening.
Wine to be given to taste to the host before pouring to
guests

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 Feedback
✘Check for feedback
✘Inform manager for negative
feedback immediately
✘Remember complaints are
opportunities to rectify

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 Desserts
✘Check KOT before pick up
✘Dessert spoons to be placed
✘Serve pre plated desserts from right

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 Tea/coffee
✘ Serve from salver
✘ Serve coffees with a cookie
✘ Sugar caddy to accompany tea coffee orders
✘ Sugar caddy to have white, demerarqor brown and sugar-free
sachets
✘ Tea or coffee spoon to be given with all orders

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 Billing
✘ Present bill only when asked
✘ Pre buss table before bill is presented
✘ Present bill with feedback form and pen in bill box
✘ Bill to be cleared within 3 minutes
✘ Return exact change if paid by cash

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 Bidding farewell

✘ Assist guests as they prepare to leave

✘ Thank the guest for visiting
✘ Invite and inform and about upcoming events and
promotions

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 TABLE
SETTING
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Table Setting
✘Refers to the in which the table
appointments and foods are
arranged on the table or any
surface for dining.

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 Guidelines in table
setting
 Table appointments must be placed
one inch away from edge of the
table.
 The plate is placed at the center of
the cover.
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How a table will set depends on:
- The style of service desired
- The food to be served
- The number of People who will dine
- The type of table appointments to be used

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 Guidelines in table
setting
 Table appointments must be placed
one inch away from edge of the
table.
 The plate is placed at the center of
the cover.
 What is COVER?
• A cover is the space allotted to each person on the
dining table together with the table appointments: the
dinnerware, the flatware and the glassware
• A cover is spaced 1 inch from the edge of the table
about 20-22 inches wide.
PROPER ARRANGEMENT
OF TABLE
APPOINTMENTS/UTENSILS
IN A COVER
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 The knife is placed at the right side of
the cover an inch away from the plate,
the blade facing the plate.
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 The salt and pepper shakers are
placed between each cover.

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Basic types of
Restaurant

o Fine dining
o Bistro
o Family
 FINE DINING
• The accoutrements of a fine dining establishment are table
linens, china, luxurious surroundings, and subdued lighting to
encourage lingering.
• There is a host or maître d, who is in charge of all servers,
bussers, and the sommeliers, or wine stewards.
• Fine dining is a very slow-paced dining experience, where
your guests will be around for several hours.

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 FINE DINING
• The fine dining experience promises the customer a
full service restaurant with highly trained staff in
uniform or more formal attire than jeans and a t-shirt
• Fine dining also offers a full bar with separate bar
staff. The sommelier is also responsible for the wine
that the restaurant off

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 Bistro/Trattoria
• This is a nice restaurant, often family owned, and covers
quite a range of establishments that range all the way from
table-cloth covered, to a more simple style. 
• A bistro is more typically French, offering contemporary
cuisine, with good-sized portions. Wine is often available,
but from a very limited list. Most bistro cuisine offers fresh
local produce.

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 Bistro/Trattoria
• Trattorias are traditionally Italian and are less
formal than the fine dining experience.
• The service is casual, the prices are reasonable,
and the emphasis is on return customers, rather
than on fancy food.

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 Family
• These restaurants are often referred to as family-style,
diners, or theme restaurants and do not have table linens
or china.
• The food is simple and the staff is less experienced than
in a fine dining or bistro establishment.
• Family restaurants, as a theme restaurant, are usually
crab houses, BBQ restaurants, and so forth.

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Types of Service

o American Service o Buffet Service

o French Service o FamilyStyle Service
o Russian Service
o English Service
 ✘American Service
A formal American-style place setting retains
the familiar fork-on-the-left, knife-on-the-right
positions common to most dinner tables. To use
utensils correctly, start with those farthest away
from the plate and work inward toward the
plate.

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 French Service

A very simple method of service in which the

serving dishes are presented to the guests and placed
on the dining table, allowing the guest to select and
serve himself. Such service is usually found in
restaurants serving Indian cuisine.

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 Russian Service
This is the most common form of service used in
restaurants today, where the plates are brought to
the table already plated, garnished and ready to
serve. Each guest is presented with the plate that
he or she ordered. There is no table-side service in
Russian service.

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TABLE SET-UP

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 English Service
Also known as English Style, Host Service or Family
Style, is an informal way of table setting wherein the
foods are placed at the middle of the table. Each
family member just get what she/he wants on a plate.
He may also request passing of a food far from his
reach.

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 Buffet Service
Most people are familiar with buffet service,
especially if you have ever visited a restaurant that
offers the salad bar or dessert bar. The patrons
must leave the table, go to the buffet offering,
select a plate, and serve themselves from the
variety of foods offered.

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SET-UP

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 Family Style Service
This is a modification of American service. All food preparation
is done in the kitchen. The food is then served on large platters,
or in bowls, and then passed around the table, with each guest
serving themselves from the platter or bowl. This form of service
is a derivative of the service that most Americans use in their
own homes, and there is very minimal server activity in this form
of service.

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TABLE SET-UP

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Thank You and
GODBLESS!

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