EXCELLENCE IS IN THE DETAILS

EXCELLENCE IS IN THE DETAILS

 • Never place the beverage tray on the table while serving or

clearing when guests are present.
 • Always try to place beverages to a guest's right.
 • Do not lean across the table to serve items. Reach with
your outside arm when serving and clearing. Move around the
table whenever possible.
 • Do not carry the peppermill under your armpit. You may
carry the peppermill upside down in your apron pocket if
necessary.
 • Clear unnecessary plates, glasses, bottles, and paper from
tables throughout the service. Never stack dishes on a guest's
table when clearing. Never place silverware in a glass.
 EXCELLENCE IS IN THE DETAILS

If guests are noticeably trying to get attention,

(waving their hands or looking around) give them
immediate assistance, even if they’re not in your
section.
 Always serve the entire group at the same time.
Number your guests on your order or “CO” pad and
place orders according to their position numbers so
that you can serve without “auctioning” (asking who
ordered which items).
Rest the pad in your hand; do not lean on guest
tables when writing orders.
 EXCELLENCE IS IN THE DETAILS
 • Observe the following rules for sanitary reasons:
 Do not touch the rims of glasses or cups, even when clearing a table.
 Touch silverware from the handles only.
 Keep fingers along the rims of plates rather than touching inside the
plate or food. Always use the red napkin.
 • Clear the table completely at the completion of the main
course leaving only water, unfinished beverages, and clean
spoons.
 • Serve cakes/pies with the point facing the guest.
Remember to serve each guest a clean utensil and folded
dinner napkin with all desserts.
 ALWAYS, ALWAYS & ALWAYS TO TRY TO KNOW YOUR GUEST
NAME AND GREET THEM BY NAME
 EXCELLENCE IS IN THE DETAILS

 • Do not sit at the counter when working or when off duty.

Your presence is distracting for both the employees on duty
and our guests.
 EXCELLENCE IS IN THE DETAILS

 Know your Product in details:

 Know what your product is
 Portioning
 Doneness
 Ingredients
 Preparation time
 Presentation
 Sauces, condiments, etc. that goes with the meal.
 Cutleries, chinaware's & glasses
 Suggest other food items best to go with the meal ordered
 Wine and/or Cocktail Pairing
EXCELLENCE IS IN THE DETAILS