SEQUENCE OF TABLE SERVICE

WELCOMING THE GUEST

From the lobby you need to welcome the guest. First, have an eye to eye contact, a
smile to establish first rapport to the guest and say:
WAITER: Welcome to CRT restaurant ma’am/sir, I am _______ at your service, table for
how many sir? (You may also ask if he had a prepared table)
GUEST: Just for one
WAITER: This way please (lead him to his table offer a sit by saying):
WAITER: Is this table be alright for you sir?

LAY THE TABLE NAPKIN

WAITER: Excuse me sir, May I lay down your table napkin?
Lay the table napkin to his lap, be on the RIGHT SIDE of the guest lay the table
napkin gently using your RIGHT HAND to avoid touching the guest.

OFFERING OF DRINKS
WAITER: Excuse me sir, would you like something to drink? Water or juice?
GUEST: water please
WAITER: which do you prepare sir mineral, distilled or sparkling water?
GUEST: mineral please

SERVING BREAD AND BUTTER

WAITER: excuse me sir, here is your fresh bake bread and butter (LEFT SIDE)

PRESENTATION OF MENU
WAITER: Sir here is your menu for you selection (face the guest, present the menu on the
right side using your right hand)

WINE PREESENTATION (while the guest is selecting order)

WAITER: (present the wine on the RIGHT SIDE of the guest facing the table)
Excuse me sir would you like to try our 750 ml red wine Novelino made from
the finest grapes of California, USA with 7℅ volume content?
GUEST: no thanks

TAKING ORDER (you must be equipped with pen and paper to write his order)

WAITER: Sir may I take your order? (If the guest is undecided in choosing his order, have
a suggestion of your specialty)
GUEST: give me pumpkin soup, vegetable salad and buffalo wings!
WAITER: (UPSALE) Sir would you like to try our dynamite for your appetizer and red
velvet cupcake for you dessert?
GUEST: no thanks.
WAITER: Excuse me sir, may I repeat your order--- Your order are pumpkin soup,
vegetable salad and buffalo wings am I right sir?
GUEST: Yes you we’re.
WAITER: may I take the menu sir? --- Your order will be serve as soon as it will be ready

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SETTING UP THE CUTLERIES

WAITER: Excuse me sir, may I adjust the cutleries? (Set up the needed cutleries)

SERVING (following the food sequence)

WAITER: Excuse me sir, here is your pumpkin soup, enjoy! (After eating, go to the LEFT
SIDE to clear the soiled dishes) excuse me sir, may I clear your table? (Repeat ‘till the last
meal)

OFFERING A CUP OF COFFEE

WAITER: Excuse me sir, may I offer you a cup of coffee

GUEST: sure
WAITER: which do you prepare sir? We have cappuccino, latte and brewed coffee?
GUEST: Cappuccino please

WHEN THE GUEST ASK FOR HIS BILL

WAITER: sir here is your bill----- I received 1000 pesos I’ll be bake for your change—Sir
here is your change 55 pesos.

BIDDING GOODBYE

(When the guest put his table napkin on the table means he is ready to leave approach
the guest and pull back the chair)
WAITER: Thank you for coming sir, hope you enjoy see you again.

ROOM SERVICE

Room service is done usually on BREAKFAST function when the guest is hurry
checking out or if they are tired of going down to a restaurant to order some breakfast.
It is also like welcoming the guest but usually done through telephone conversation. Try
to answer the phone on the first ring.

WAITER: hello good morning, room service this is ------- speaking---- how may I help
you?
GUEST: I want a breakfast
WAITER: which do you prepare Sir American or continental breakfast?
GUEST: continental please
WAITER: Our continental breakfast are composed of bread and butter and a cup of
coffee.
GUEST: Okay
WAITER: Sir would you like to have a glass of fresh orange juice and a slice of carrot
cake?
GUEST: yes sure!
WAITER: Okay sir may I repeat your order, your order are continental breakfast, a glass
of orange juice and a slice of carrot cake am I right sir?

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GUEST: yes you’re right”
WAITER: okay sir, may a I know your name and your room number?
GUEST: my name is ----- and my room number is ------
WAITER: Okay sir your food will be serve as soon as it will be ready.

Things needed in providing room service: chinaware, glassware, cutleries, food cover,
bill, trolley and trays.

ROOM DELIVERY
WAITER: (knock 3x and wait a few seconds and say) Room service! (When the guest
open the door greet him)
WAITER: good morning sir is it the room of Mr. ------
GUEST: yes
WAITER: Sir here is your room service order, may I come in?
GUEST: okay
WAITER: sir where do you want me to set up your table?
GUEST: Nearby the bed please
WAITER: If you are ready to eat, may I prepare your food?
GUEST: no thanks I can manage
WAITER: Sir anything that I can do for you like opening your curtain to brighten up
your room?
GUEST: no thank you
WAITER: Excuse me sir may I present your bill? – Where do you want me to come back
to pick up your soiled dishes.
GUEST: after an hour
WAITER: ok sir, enjoy your meal and have a nice day.

IN ROOM SERVICE:
 Suggestive selling
 Additional request
 Good for how many…. then repeat order

DOOR KNOB MENU

It is a hard paper with a hole that fit the door knob, every room of the hotel is
equip with door knob menu. A type of room service menu that a housekeeper can leave
in the guestroom and that lists a limited number of breakfast items and service times
for selection by the guest.

It is composed of:
a. name of guest
b. room number
c. food to order
d. time of delivery

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 BANQUET RESERVATION
Either the situation is walk in or telephone conversation

WAITER: good afternoon sir, welcome to CRT restaurant anything we can do for you sir?
GUEST: I will make a reservation on the certain event.
WAITER: This way to the Banquet supervisor.

(BANQUET SUPERVISOR DESK)

BS: good afternoon sir, have a seat please, how may I help you.
GUEST: I will make a reservation
BS: when it will be?
GUEST: on December 14, 2017
BS: allow me to check our schedule sir. (Checking schedule) it seems that the date is
okay sir,--- what will be the event sir?
GUEST: It’s my birthday
BS: happy birthday in advance sir, if you don’t mind may I know your name, address,
telephone number and your email address.
GUEST: my name is ----- my telephone#------- email address
BS: for how many person sir?
GUEST: 300
BS: We have here a selection of group meal amounting 200, 300 and 350 per person.
GUEST: I prefer 300 per person
BS: sir we had policy here 50℅ down payment and another 50℅ on the event, it will be
alright for you sir?
GUEST: yes it’s alright
BS: sir here is our menu for your selection together with the contract for you to read
and sign if you agree.
BS: thank you for selecting our restaurant sir on you birthday, we will make your day a
memorable one.

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Oil and vinegar container Salt and pepper shaker Creamery set

Cup and saucer Demitasse and saucer Tea cup and underliner

Sauce boat Soup tureen Tea pot

Consommé cup and

Coffee pot Ash tray
underliner

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 Coaster Small oval plate Oval platter

Pitcher Food cover Round Tray

Rectangular Tray Wiping cloths

3 BUCKET METHOD
Washing
Rinsing
Sanitizing
3S
Scrape
Segregate
Stack
HANDLE GUEST COMPLAINT
H- Hear (listen and identify complaint)
E - Empathize
A- Apologize
R - Respond (inform supervisor)
T - Take action

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TYPES OF FOOD SERVICE
1. America Service or plated service - food is already prepared in the kitchen in
individual plates with garnish and accompaniment and plate is served
individually to guests
2. Russian service or platter service - food is arranged in a platter and waiter serve
the food from the platter to the guests plate using a tong
3. French or gueridon service - chef or head waiter prepare the food on the table
side with some showmanship. Gueridon service for it uses gueridon trolley
4. Buffet Service- guests line up to get their food in the buffet table
5. Banquet Service - for group of persons and with fixed price
6. Family Service - food are prepared in the kitchen, placed in a platter and served in
a platter on the table.
7. English Service - private dinner with fine dining set-up and typically with wine
service
8. Luriat Service - plate of food complete with rice, meat, vegetable and dessert/
plate with complete meal
9. Apartment or Blue Plate Service - similar to family Service with difference in
location as it is held in an apartment
10. Tray Service - food is served with the use of a tray

COMMON FACTORS THAT NEED TO BE CONSIDERED IN PUTTING UP YOU OWN

RESTAURANT
Capital/ Budget
Location
Target Market
Competitors
Manning - quality, trained staff
Knowledgeable about the Business
Food Costing
Safety and Sanitation of the Area
Requirements & Permits
Equipment
Product/ Source of Ingredients
Product Development

DIFFERENT AREAS OF THE RESTAURANT.

Cashier's Area
Dining Area - where guests are seated to eat,
Dishwashing Area - where cutleries, dishes and other equipment are washed, rinsed
and sanitized. It is placed inside the kitchen
Food Preparation Area - aka kitchen
Dispatching Area
Bar Counter
Food Display Counter
Service Station or Side Stand

TYPES OF RESTAURANT.
Fine Dining
Coffee shop
Industrial, Student Canteen/ Cafeteria

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 THINGS NEEDED IN PREPARING THE TABLE FOR SERVICE
Chinaware
Glasses
Cloth
Cutleries
CONSIDERATIONS WHEN PREPARING THE TABLE FOR SERVICE
Check equipment, check the table and then sanitize the table.
PROCEDURE IN SANITIZING YOUR HAND
Wash hands for 20 sec with sanitizer/ soap and water
Wash up to your elbow
Rinse hand thoroughly
Dry hands using single service towel or paper towels
QUALIFICATION(S) OF A GOOD FOOD SERVICE ATTENDANT
Service-oriented, meaning you are knowledgeable of your job roles and functions.

CHECK CONDITION OF THE TABLE (AND UTENSILS) PRIOR TO SERVICE

Actual checking
TYPES OF KITCHEN
Cold - Salad, Dessert
Hot - Entrée, Soup, Appetizer

WHEN CLEARING THE DINING AREA start with the cruet set, then silverwares, chinaware
and finally the water goblet.

WHEN CUTLERIES ARE TOUCHED IN CRITICAL AREA, replace and apologize to the
guest.

WHEN GUEST ORDERED 2 SALAD/ SOUP/ APPETIZER/ ENTRÉE/ BEVERAGE/

DESSERT, ask the guest which one do they prefer to be served first.

WHEN SERVING THE FOOD/ BEVERAGE, mention the name of the food/ beverage.

CRITICAL MISTAKES IN FBS:

Failing to Link
Serving the wrong food
Wrong cutlery set up
Failing to repeat order
No suggestive selling
Forgetting to give copy of receipt to guest

ON SUGGESTIVE SELLING, start w/ main dish especially if asked "what is your

specialty?"

Colored teapot - for black coffee

White teapot - for hot water

DISHING OUT, 3X ONLY:

Cruet set
Plates and cutleries
Water gobleT

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MISE-EN-PLACE in 5 minutes only

WHEN WIPING TABLE, counter clockwise direction.

IN FINE DINING,
1. When guest have no reservation and paid thru signing privilege do not forget to get
the name of the guest and the name of the company and its address. Verify at the
counter.
2. When guest ordered for additional rice place it in the bread plate and place on the
bread plate position.
3. Leave on the trolley, place the food and beverage according to proper clocking.

TABLE SKIRTING
1. Be playful with colors. Careful some colors do not go well.
2. Communicate with your supervisor, caterer and clients.
3. Cater or follow your guest specifications and wants.
4. Typically, the presidential and buffet table are the only table with skirting.

TYPES OF MENU
1. A la Carte - combo meal
2. Table d' Hote - Specific Menu w/ specific price

CLASSES OF MENU
1. Special party - e.g. weddings, baptismal
2. Cycle - preparation of food is combination of lunch and dinner

MENU FUNCTIONS
1. Breakfast
2. Morning/ A.M. Snack
3. Brunch (Breakfast + Lunch)
4. Lunch
5. Afternoon/ P.M. Snack (2 - 3 P.M.)
6. Merienda Cena (5 P.M.)
7. Dinner
8. Midnight Snack

FOOD SEQUENCE
1. Appetizer
2. Soup
3. Salad
4. Main Course/ Entrée
5. Dessert
6. Beverages

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TYPES OF GLASSES
1. Tumbler
2. Footed
3. Mug
4. Stem - For serving wine and cocktails. They all have a long stem that you hold to drink
the liquid inside so that the temperature of your hand on the bowl of the glass won’t
warm or affect the temperature of the drink. These include:
1. Champagne flute glasses. This type of drink glass has a long stem and a long narrow
bowl.
2. Cocktail glass. This is often called a martini glass. The bowl is triangular in shape so
that it almost forms a right angle from the tip of the cone to the cross section of the
bowl.
3. Sherry glass. This drink glass has a stem for holding but the bowl of the glass is
rounder and larger than the typical types of stemware. The standard size is one that
holds about 4 ounces of sherry or wine.
4. Snifter. This is a balloon shape wine glass in which the bowl is narrower at the top
than at the bottom. It is mostly used for serving brandy.

Types of Beverages
o Non-Alcoholic: Water, juice, coffee, tea
o Alcoholic: Spirits

3 Bucket Method
Washing
Rinsing
Sanitizing

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 TABLE SET UP
RUSSIAN/FRENCH TABLE SET UP

Cup & Saucer (Russian)

Dessert spoon & fork Creamery Set Demitasse cup (French)

Bread & butter spreader Water goblet

Salt & Pepper shaker
Bread plate Red wine glass
Centerpiece
White wine glass

Fish fork Escargot fork

Soup bowl and
underliner Soup spoon
Salad fork

Salad plate Fish knife

Dinner fork
Salad knife
Dinner plate
Dinner knife
Show plate

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 AMERICAN TABLE SET UP

Bread & butter spreader Creamery Set Cup & Saucer

Bread plate
Water goblet

Centerpiece

Dinner plate
Dinner knife

Dinner fork

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