STANDARD OPERATING PROCEDURES (SOP)

SOP Title: How to handle liquid, food and broken items on the table

Department: Food & Beverage Division- F & B SOP Owner:

(Designation)
Who needs to know Service Associates, Supervisors, Managers.
this SOP:
Related Documents:

Procedure Remarks

 A spilt drink e.g. glass of wine and food dropped from the plate are the  Spillage and breakage can
most common accidents ruin our service quality
 We need a round beverage service tray, clean napkin, clean service plate reputation among the
a clean & damp condemned cloth to clean up the table staying guest and potential
 We need to say “Mr xxx. Please accept my apologies we will have this guest outside the hotel.
cleaned up right away” after the accident happened.  Spillage and breakage is
 Remain calm at all times not a good practice for the
 Maintain good eye contact at all times cost control.
 If the guest has received any stains from the accident, offer the guest  To keep in mind accidents
some soda water & clean napkin by saying “Mr. xxx, would you mind can happen in a service area
moving to another table?”if there is a table available but to prevent, minimize
 If there is no available table at that moment, offer the guest a drink at and being well prepared to
the bar while we reset the table for them by saying “Mr. xxx, may I these unexpected situations
offer you a drink at the bar while we reset your table?” is part of our job. We all
How to remove items? have to know that safety
Linen Surfaces always first our guests and
Liquid ourselves.
 Place a napkin on the liquid allowing the napkin to soak up as much  To avoid all these breakage
liquid as possible and spillage, being neath
 For a large spill reset the table as quickly as possible and quiet must be accepted
Food as our restaurant culture.
 Use a napkin to pick up the food item & place directly on your beverage
service tray
 Reset the table where possible
Broken
 Carefully pick up the larger items in your hand & place on the beverage
service tray
 Using a folded napkin sweep the smaller pieces onto the beverage
service tray
Glass or wooden Surfaces
Liquid
 Wipe the table with a damp condemned cloth removing all the liquid
Food
 Use a napkin to pick up the food item & place directly on your beverage
service tray
 Wipe over the table with the condemned cloth
Broken
 Carefully pick up the larger items in your hand & place on the beverage
service tray

 Using a folded napkin sweep the smaller pieces onto the beverage
service tray
 Wipe over the table with a damp condemned cloth

Banquets – Liquid & Food

 Remove the item as much as possible & cover with a clean napkin

SOP/XXX/001/7 Page 1
STANDARD OPERATING PROCEDURES (SOP)

 We place the broken items in the designated breakage container in the

kitchen area
 Approach the guest with a smile as you really mean it

 And offer a replace of damaged food or drink item by saying “Mr. xxx,
I will replace your glass of wine / pasta right away”

 Inform the Manager on duty in your restaurant or bar immediately

SOP/XXX/001/7 Page 2