5. Responsible for System: The Management Manager Chef Headwaiter Captain The waiters and the waitress are too.
6. System in short: Every thing must work well. Organize the delivery The waiter and the waitress to must have system too. Timing of pick up, Never go empty to the kitchen and dish-wash area. The service station must at all time be clean and tidy. To have a good line up for the service. Table are well set.
7. Service Station stocked according to policy. The service associates has a clean service cloth, Note block, Pen, Matches
10. Everybody has been briefed by the manager or assistant manager or head waiter on what we have to focus on today. What is the daily special or what is the soup of today. About reservations and what is happening today.
11. Every waiter has been assigned to a service section for which he will be personally responsible.
12. Every waiter has been assigned to a service section for which he will be personally responsible. Every waiter knows the table numbers.
22. Open the napkin and suggest a drink first. We do not need to serve ice water. Because of the wastage of water we save water . It is also better to sell a drink. It is adding to our bill.
23. Edi is your waiter today, your beer will be served right away. Enjoy Lunch with us.
25. Good Afternoon Mr. Indra I am Edi and It’s a pleasure to be your waiter today
26. May I recommend our Chef’s special. Tasty grilled Chicken. Present the Menu from the right side.
27. When taking order stand Up-straight. Do not bend Your chef’s special today sounds great.
28. Awesome choice Mr. Indra. How about starting with a Mushroom soup and other great dish by our Chef.. When taking order stand Up-straight. Do not bend
30. With pleasure Mr. Indra. My I repeat the order? You will enjoy the Mushroom soup and the gilled chicken. With the chicken may I suggest a glass of our white wine of the month? It is matching perfectly the chicken.
36. Basic a la carte setting. The water glass is on top of the knife. Instead of just serving Ice water serve bottled mineral water and increase the check.
37. The guest has a soup first and as main course grilled chicken. When serving western food we should serve some bread. The bread is the “Rice” for western food.
38. If you serve chicken, sea food, lamb chops where the guests are taking the meat into the hands then you should use a finger bowl. So the guests can clean their fingers. For meat the fingerbowl should have warm water with slice of lemon. The finger bowl is placed on the left side of the guests , Just above the fork. Or the bread plate.
39. See the Fingerbowl above the BB Plate. In this Menu we are serving fresh oysters as first course and Fillet goulage.
40. Here we have a shrimp Cocktail as a starter. There are just some rules on what cutlery to be used for what food. It requires just some good common sense to imagine of how to eat something best. In Restaurants it’s the management who sets Service procedures and cutlery to be used for each dish.
41. How to serve “Snails” On a Herb butter in the shell of the snail. You must give a snail tong and soup spoon. The guest will pull out the snail with the snail fork over the soup spoon so the hot herb butter will be eaten with the snail.
42. The set menu. The cutlery must be according to the food Ordered. The guest will use the cutlery from outside in. In this setting the guests is starting with a soup. Then with a hot appetizer such as Macaroni au gratin. As main course a grilled chicken and for dessert a Meringue with cream. In this set menu they start with a white wine and with the main course they have a red wine. So the first glass above the spoon is the white wine glass then the red wine glass and then the water glass for the mineral water.
60. During the meal check back with the guest: It’s with pleasure Mr. Indra enjoy your meal.
61. The guest has finished his meal. A typical sign that the guest has finished his meal.
62. Finished or still eating? This means the guest is still eating. It is a fact that some guests do not know this basic table manner rule. We just have to observe and when the guest does no longer eat then just ask the guest.
63. Mr. Indra how was your meal? Did you enjoy it? May I clear the plates?
65. Mr. Indra , what about a little dessert? The Chef just got some Australian fresh peaches. He poched them and he serve them warm together with a vanilla Ice cream and almonds on top. The warm peach and the ice cream gives a special flavor. Worse to try.
66. No I am afraid it is too sweet for my taste. Can I have a look at the Menu?
68. Here is the menu, May I suggest a little cheese platter instead of a sweet.
69. Here is the menu, May I suggest a little cheese platter instead of a sweet. Well that’s a good idea. What cheeses do you have?
70. Our cheese platter consists of Brie, Swiss Emmentaland some goat cheese from France. We serve it with some Grapes. That sounds good I have the Cheese platter.
71. Great taste I am sure this is a good choice. Do you like some Port with the cheese? No that’s too heavy for me. How about some coffee instead?
72. Ok I have some coffee with cream. How about some coffee instead?
73. Certainly Sir, Do you prefer a Capuccino? Yes this sounds to be nice. How about some coffee instead? Ok
77. Carrying a pile of plates. Do it by using both hands.
78. Clearing Plates from the guests table. Clearing is done from the right side of the guests by using the right hand .Moving from the right to the left.