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    SERVING POLICY Banquet Function Catering Services Procedures

    Uploaded by

    Dan Agpaoa
    This document outlines the serving policy for a food and beverage outlet. It details the steps staff should follow in receiving guests, taking orders, writing and placing orders, serving orders, clearing counters, presenting checks, settling payments, and saying goodbye to guests. It also provides guidelines for beverage preparation and habits to avoid while serving, such as combing hair, eating, sneezing carelessly, or putting hands in pockets. The goal is to ensure high quality, attentive service for all guests.

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    SERVING POLICY Banquet Function Catering Services Procedures

    Uploaded by

    Dan Agpaoa
    45 views5 pages
    This document outlines the serving policy for a food and beverage outlet. It details the steps staff should follow in receiving guests, taking orders, writing and placing orders, serving orders, clearing counters, presenting checks, settling payments, and saying goodbye to guests. It also provides guidelines for beverage preparation and habits to avoid while serving, such as combing hair, eating, sneezing carelessly, or putting hands in pockets. The goal is to ensure high quality, attentive service for all guests.

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    This document outlines the serving policy for a food and beverage outlet. It details the steps staff should follow in receiving guests, taking orders, writing and placing orders, serving orders, clearing counters, presenting checks, settling payments, and saying goodbye to guests. It also provides guidelines for beverage preparation and habits to avoid while serving, such as combing hair, eating, sneezing carelessly, or putting hands in pockets. The goal is to ensure high quality, attentive service for all guests.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    45 views5 pages

    SERVING POLICY Banquet Function Catering Services Procedures

    Uploaded by

    Dan Agpaoa
    This document outlines the serving policy for a food and beverage outlet. It details the steps staff should follow in receiving guests, taking orders, writing and placing orders, serving orders, clearing counters, presenting checks, settling payments, and saying goodbye to guests. It also provides guidelines for beverage preparation and habits to avoid while serving, such as combing hair, eating, sneezing carelessly, or putting hands in pockets. The goal is to ensure high quality, attentive service for all guests.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    SERVING POLICY

    1. RECEIVING GUEST
    Service starts as the guest the outlet’s entrance. One basic policy we should
    adopt is the way we receive our invited guest at home. With a genuine smile, we
    should say “Good Evening Sir/Ma’am, may I suggest a chair or seat for you (bar
    counter). Ones the guest sit’s, do not leave the guest; say “will this place be
    alright, Sir/Ma’am?
    2. TAKING ORDERS
    In taking orders, the following pointers should always be observed:
    a.) Pen and scratch pad should always be ready.
    b.) Ladies have a priority
    c.) Stand close enough to the customer to be able to hear him.
    d.) Repeat the orders to the guest/s.
    e.) Before leaving the counter say, “Will be this all Sir/Ma’am? Thank
    You.
    3. WRITING ORDERS ON THE GUEST CHECK
    a.) Do not forget to right down your code number, date, counter seat
    number, numbers of persons on the corresponding blank on the guest check
    or order taker slip.
    b.) Write down the name of the items, and the quantity.
    4. PLACING ORDERS
    a.) Give the guest check to cashier for validation of orders slip and to the
    bartender.
    b.) Original copy to guest with the word “Paid”, second copy to cashier
    and third copy to the bartender.
    5. SERVICE ORDERS
    a.) Smile when serving and talking the guest.
    b.) Serve ladies first.
    c.) Always mention the name of the drinks served.
    d.) Always underline the bottle of beers, glasses with coasters.
    e.) Always carry and serve drinks in the bar tray.
    f.) Always drinks with tonic water asst. soft drink should be served with a
    slice of lemon.
    g.) Brandy, cognac and liqueur should be served with iced water on the
    side.
    h.) Never serve beer with ice.
    i.) Serve white wine chilled and red wine at room temperature.
    j.) Serve drinks in tall glasses with straw.
    k.) Always remember to put garnish to all drinks.
    l.) Cocktail napkins to be provided for every guest.
    6. CLEARING / CLEANING COUNTER
    a.) Empty glasses, bottles should be taken away from the counter
    immediately.
    b.) Soiled ash tray, coaster should be changed with clean ones.
    c.) Use straws, empty cigarette package, and other items should be taken
    away from the counter.
    d.) Once a second drink is served, take out the first glass. If the glass is
    not yet empty, wait for the guest to finish it.
    e.) If there is spillage on the table, be sure to try to wipe it with clean rug.
    7. PRESENTING THE GUEST CHECK
    a.) Ensure that the guest check
    b.) is
    c.) the right one for the counter seat.
    d.) Ensure that all orders reflected on the guest check are items served to
    the guest.
    e.) Ensure that the prices are correct.
    8. SETTLEMENT OF THE GUEST CHECK
    a.) All checks are to be settled in cash unless the guest is a credit card
    holder.
    b.) Credit cards accepted are: commercial cards, membership cards, silver
    cards, gold cards and smart cards.
    c.) Guests, house guests, Managers with authorization are allowed to sign
    for their checks.
    9. BIDDING GOODBYE
    Like our own guest at home, our clients, expects a warm goodbye. With a smile
    we should say. “Thank You, Sir/Ma’am, please do visit us again, hope you
    enjoyed your evening with us”.
    10. SERVICE PROCEDURES
    a.) Beverage Preparation
    1. Ensure that ice is crystal clear and clean.
    2. Place ice in the glass/shaker before pouring the other ingredients.
    3. Follow the standard glassware for every drink.
    4. Always use the ice scooper when placing ice in a glass/shaker.
    5. Stir drinks with light ingredients/shake those with thick ingredients and
    blend with fresh fruits ingredients.
    6. Always use a jigger in measuring the ingredients.
    7. Garnish drinks that need to be garnish.
    8. Never use beer with spit neck bottles.
    9. Never use chipped or cracked glassware and defective operating
    equipment.
    10. Adhere to the prescribed recipes of drinks.
    b.) Habits to be avoided while in the service area/bar counter.
    1. Combing hair.
    2. Chewing or eating something.
    3. Sneezing, coughing and yawning carelessly.
    4. Fussing with face, hair, neck and picking at skin blemishes.
    5. Banging of glassware, equipments.
    6. Putting hands inside the pocket.
    7. Horse-playing.
    8. Day-dreaming.
    9. Grouping together.
    10. Use of sign language.
    11. Using of index finger when pointing at something.
    12. Listening and indulging in the conversation of guest.
    13. Mentioning physical handicap of customers.
    14. Leaning on the counter, walls, chillers, etc.
    15. Counting tips in front/in view of the customers.
    16. Shouting, dancing or playing with the music.

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