Sequence of Service

1. Greeting

 Greeting to the guest based on time. Offer

help. Example: ”Good Morning sir/madam.
May I assist you?”
 Sequence of Service
2. Asking the Reservation & Pax

 Waiter have to ask about the reservation & pax. Example: “Do
you have reservation before”
 If yes, ask for the guest’s name and guide the guest to the
reserved table.
 If no, offer choice of seating.
 Sequence of Service
3. Escorting the guest

 Waiter is escorting the guest to the table. Example:

“You are on table 22. This way sir/madam.”
 Sequence of Service
4. Seating the guest

 Waiter invite the guest to take a sit. Example: “Take a

sit, please”
 Table setting are adjusted to the number of guest.
Sequence of Service
5. Unfolding the guest napkin

 Waiter is unfolding the guest napkin.

 Sequence of Service
6. Offering Aperitif drink

 Waiter is offering aperitif drink. Example: “May

I get you some drinks to start off?”
 Restaurant must have non-alcoholic option.
 Sequence of Service
7. Pouring Ice water

 Waiter is pouring ice water to each water goblet.

 Move around the table and serve every guest from
him right side with your right hand when possible.
 Sequence of Service
13. Serving Bread & Butter

 Waiter is serving Bread & Butter to the

guest from left side.
 Sequence of Service
8. Presenting Menu

 All Beverage menu should be clean and in good condition.

 Menu should be at least 2/3 languages.
 Menu must be presented to guest opened.
 Present menu in the guest table and open the first page.
 Sequence of Service
12. Introduction

“I would like to introduce myself, my name is …I

will be your waiter/waitress for the lunch service
today.”
 Sequence of Service
9. Taking Order

 Staff should have a warm smile and polite attitude.

 Approach guest table within 10 seconds whenever they need to
order.
 Always prepare a note pad and a pen. Offer recommendation.
 You can say: “Are you ready to order sir and madam?”
 Sequence of Service
10. Repeating Order

 Waiter must repeat the guest order.

 Don’t forget to confirm about the order to the guest.
 Inform guest the expected service time.
 Sequence of Service
11. Distributing Captain Order Slip

 Waiter is distributing Captain Order Slip to

Kitchen, Bar, and Cashier.
 Sequence of Service
14. Serving Beverage

 Make sure the beverage are made as ordered.

 Serve beverage to the guest.
 Always serve ladies first.
 Avoid reaching across guests.
 Move around the table and serve every guest from him right side with your
right hand when possible.
 Repeat the name of the drink and any special requests as you serve each drink
to ensure that it is correct.
 Sequence of Service
15. Serving Food

 Make sure the food are made as ordered.

 Serve food to the guest.
 Always serve ladies first.
 Avoid reaching across guests.
 Move around the table and serve every guest from him right side with your
right hand when possible.
 Repeat the name of the food and any special requests as you serve each
food to ensure that it is correct.
 Leave the table by saying: “Enjoy your meal” or “Enjoy your food”.
 Sequence of Service
16. Clearing Up

 Wait to clear glasses and plates until more than one guest at a table is
finished, so guests who are still eating or drinking do not feel rushed
 After all guests have finished their main course, all plates, cutlery and side
dishes related to the dish must be removed.
 If the item is served from the right, it must be removed the right. Of course,
if the guest is not easily reachable from that side, one shall collect the items
from the other side.
 After the last course, but before the dessert, all plates, cutlery, condiments.
Bread & butter are cleaned from the table and any crumbs are removed.
 Sequence of Service
17. Crumbing Down

 The waiter approaches the guest from the left hand side.
 The waiter should be holding the crumber on top of a small silver
platter in his left hand.
 It is important that during this action you do not disturb the guest
on the table.
 The crumbing down of the table must be done within no longer
than five minutes of after the clearing of the mains.
 Sequence of Service
18. Adjusting Cover Equipment for Dessert

 Waiter is adjusting the cover equipment

dessert based on total pax and guest order.
 Sequence of Service
19. Serving Dessert

 Make sure the dessert is made as ordered.

 Serve dessert to the guest.
 Always serve ladies first.
 Avoid reaching across guests.
 Move around the table and serve every guest from him right side with
your right hand when possible.
 Repeat the name of the dessert and any special requests as you serve
each dessert to ensure that it is correct.
 Sequence of Service
20. Clearing Up

 Wait to clear glasses and plates until more than one guest at a table is
finished, so guests who are still eating or drinking do not feel rushed.
 After all guests have finished their dessert, all plates, cutlery and side
dishes related to the dish must be removed.
 If the item is served from the right, it must be removed the right. Of
course, if the guest is not easily reachable from that side, one shall
collect the items from the other side.
 After the dessert, all plates, cutlery, condiments are cleaned from the
table and any crumbs are removed.
 Sequence of Service
21. Billing

 Ensure the bill is accurate, always double check the bill

before presenting it to the guest.
 Always count guest’s money infront of guest.
 Thank the guest and process quickly.
 Sequence of Service
22. Farewell to the guest

 Thank the guest by name and bid farewell to all

members of the party.
 Help customers leave their table.
 When assisting the guest, ensure ladies first.
 Always says: “Hope to see you again.” or “Please come
again soon.”
 Table should be reset immediately.
Breakfast Table Setting (Ala Carte Menu)