Farewell

You are only as good as you last deed!

Farewells
 Since guests pay the bill/tip at the end of
the meal the quality of the service at the
end of the meal is very important.
After-Dinner Beverages
 Consider printed lists of
after-dinner drinks with a
dessert menu.
 Cognac, Armagnac, port or
cordials can make dinner
more interesting.
 Brand names are important
with after-dinner drinks.
 These drinks are generally
served after dessert with
coffee.
Coffee
 Proper service of coffee is critical!
 Flatware, Sugar, Cream, and cups or
mugs.
 Preheated coffee cups, and room
temperature cream makes for a better cup
of coffee.
 Lots of liqueurs can be added to coffee.
 LEAVE THE CUP ON THE TABLE!!!!
 DON’T FORGET TO RING THE COFFEE!
ESPRESSO
 Espresso refers to the Italian
process of roasting, grinding, and
brewing coffee.
 Dark roasted and finely ground
 Espresso is prepared in
individuals portions on demand.
 More roasting means less
caffeine.
 Demitasse cup, saucer and spoon
for service.
Other Espresso-based Beverages
 Cappuccino
 Espresso with mostly foamed milk and a little
steamed milk
 Caffe latte
 Espresso with mostly steamed milk and
possibly a cap of foamed milk
Tea Service
 Tea is prepared by infusing tea leaves.
 Proper tea brewing temperatures
 Green – 160 to 180 degrees
 Black – 190 to 210 degrees
 Traditional service requires:
 2 preheated teapots (1 for infusion and one for extra
hot water)
 The guest pours their own tea.
 Offer milk (not cream), lemon wedge, honey/sugar
cubes
 Need an underliner for used tea bag
Check Presentation and Payment
 Timing of the check depends on the type of
restaurant.
 Focus on not making the guest feel rushed.
 Check presenters vs. on a plate
 Place check in a neutral zone if no one has
requested it.
 Discretely count the cash before leaving the
table.
 Use plain pen for signing of credit card slips
Service is over when?
 Manager should be exposed for greet and
saying goodbye.
 Thank you and please come again are
appropriate things for the manager to say.
 You look clueless if you ask if everything
was alright when they are leaving.
Summary
 Your ultimate goal is to have happy guests
at the end of the meal. Guests who are
talking about a return visit because they
had such a great time.