FRENCH SEQUENCE OF SERVICE

1. Table set-up, presentation and identification of Table Appointment

“Good morning Ma’am. I am ____________________. I’m here to present to you the Formal
French table set-up.” I’ll start in:

 Lower Right – Escargot fork, Soup spoon, Salad knife, Fish knife & Dinner knife
 Lower Left – Dinner fork, Fish fork & Salad fork
 Upper Left – Bread plate with Butter Spreader
 Upper Right – Water Goblet, Red wine glass, White wine glass &
Champagne flute
 Outermost – Centerpiece, Pepper & Salt Shaker, Dessert Spoon/Fork &
Demittase Spoon
 Innermost – Show Plate, Dinner Plate, Fish Plate (Appetizer), Salad Plate, Bouilon Cup with
underliner with ___________ table napkin fold, together with Demitasse Cup & Saucer

“Ma’am…. I’m done identifying the table set-up for French Service.”

May I now proceed to the service?

2. Taking Reservation (Telephone Conversation)

 KRING…KRING…KRING
Receptionist: Good Morning Sir, Welcome to TVL Restaurant. I’m Maria Carla Decina.
How may I help you?
 Yes Good Morning! I would like to have a reservation for our upcoming anniversary.
Receptionist: Alright Sir, you want to hold a reservation. May I know your name, pls.?
 I am Mr. Robert Williams. I’m from Camella Heights Naga City.

Receptionist: And may I know the date and time of your arrival, Sir?
And table for how many, please?
Alright, Sir a reservation for wedding anniversary.
Would you like to have a specific place you want your table to be placed or situated?
Of course, Sir. You will have your table near the window on the restaurant’s right wing.
By the way Sir, do you have any food restrictions or allergies we need to consider?
Alright Sir, no any food restrictions or food allergies for you and your company
Alright Sir, Wait for a minute, I will check if the date is available.
 Okay
Receptionist: Thank you for waiting Sir, the reservation date is available on the said date. May
I repeat your reservation, Sir!
 Okay
Receptionist: Alright Sir, you are Mr. _______ Your address is Block 18 Lot 61 Camella Heights,
Naga City, your contact no. is 09176383856. You reserved a table for
two on November 15, at exactly 9:00 o’clock in the evening for your
upcoming wedding anniversary. You want your table to be near the
window on the restaurant’s right wing and no food allergens we need to
consider. Did I get your reservation right Sir?
 Definitely, yes.
Receptionist: Alright Sir,
 Alright Sir, May I get your order now.
  For your aperitif, Let me start on the selection of your aperitif drink. We have the
choices of Lime Mojito, Cranberry Martinni and our best seller chilled bottle of May
Sparkling Wine.
 Alright Sir, you preferred a chilled bottle of May Sparkling Wine.
 For your APPETIZER, May I suggest to you our Salmon Cucumber Bites, Sweet Potato
Bites Appetizer and Almond Cheddar Appetizer. Which do you prefer, Sir?
 Alright, Sir. You preferred Salmon Cucumber Bites.
 For your SOUP, we have:
 Creamy Mushroom Soup – a creamy taste with crisp mushrooms
 Chicken Corn Soup – with a flavor of chicken & corn
 Alright Sir, you choose Creamy Mushroom Soup.
 For your SALAD, Sir! We have:
 Ceasar Salad – our chef’s specialty and
 Vegetable Salad – combination of different greeny & healthy vegetables

 “Which do you prefer Sir?”

 Alright Sir, Caesars Salad.

 For your MAIN COURSE, Sir! We have the selection of:

 Beef in Oyster Sauce – a finely tender cut meat of Australian beef with a tasty
sauce
 Pork Chop; and
 Chicken Oriental – our best seller here in our restaurant
 “Which do you prefer Sir?”
 Alright Sir, Beef in Oyster Sauce.
 “Alright Sir, May I ask if you’re Beef in Oyster Sauce should be made medium, rare, or
well done?
 Alright sir, well done.

 “To complement your Beef in Oyster Sauce, may I suggest our restaurant’s best
selling red wines. We offer the following best seller red wines:
 Barefoot Zinfandel – made by a ripe berry and wild raspberry
 Carlo Rossi Red Moscato Wine – is a smooth and fruity made red wine that often
have a trace of sweetness.
 Would you like to try any of those, Sir?
 Alright sir, you ordered a bottle of Carlo Rossi Red Moscato wine.
 For your DESSERT, Sir! We have:
 Crème Brulé – a taste like ice cream and
 Chocolate Mousse Cake – chocolate cake top with chocolate ganache
 Alright Sir, 2 Crème Brulé.

 For your COFFEE or TEA Sir, We have:

 Jasmine Tea and Mc Kiato
 Alright Sir, 2 Mc Kiato.

3) Repeat Orders

“May I repeat your order Sir/Ma’am,

 For your Aperitif, you ordered 1 bottle of May Sparkling Wine.
 For your appetizer, you ordered 2 Salmon Cucumber Bites, for your soup, you ordered
2 Creamy Mushroom Soup, for your salad, you ordered 2 Ceasar Salad, and for your
main course, you ordered 2 Beef in Oyster Sauce well done. And to complement your
 main course, you choose Carlo Rossi Red Moscato Wine, for your dessert, you ordered
Crème Brule…and for your hot beverage, you ordered Mc Kiato.
 “Did I get your order right Sir?”
 Receptionist: Alright Sir, May I inform you that we are requiring 25%down payment.
Would you like me to pay it in debit card or credit card?

Guest: I’ll pay it in Debit Card

 Receptionist: May I know your Debit Card No., pls?

Guest: Here’s my Debit Card No. M-027245678

 Receptionist: May I repeat your debit Card No. M-027245678

Did I get it right Sir?
 Receptionist: Alright Sir, Thank you for calling! See you on August 15 at 9:00 AM and
Advance Happy Anniversary.

4. Welcoming the Guest

“Good Morning Ma’am/Sir, Welcome to TVL Restaurant. Do we hold any

reservation for you?”

“May I know the name of the host?

“Alright Ma’am/Sir, wait for a moment I’ll check the reservation list.”

5. Escorting the guest

“Alright, Sir…Ma’am, this way please!”

6. Seating the Guest

“Is the table alright with your Sir and Ma’am?”

“Please have a seat.”

7. Lay down the table napkin

“Excuse me Ma’am/ Sir, may I lay the table napkin for you?

8. Serve the water on the water goblet

“Excuse me Ma’am/Sir, here’s your water.”

9. Serve the freshly baked bread.

“Excuse me Ma’am/Sir, here’s your freshly baked bread.”

10. Serve first the Aperitif (sparkling wine) to the man.

“Excuse me Sir, here’s your May Sparkling Wine. Would you like me to open
it for you Sir?” (Pour the sparkling wine, ¾ full)
“Excuse me Ma’am….(Pour the sparkling wine, ¾ full)
11. Rectify the table appointment (those that are not to be used) – dinner plate, fish plate, salad
plate, soup bowl & saucer, escargot fork and dessert spoon

“Excuse me Ma’am/Sir, can I rectify your table appointment?

12. Serve “appetizer” (Right)

“Excuse me Ma’am/Sir, here’s your appetizer, Calamari Fritti.”

13. Buss out (get the dinner plate, fish fork and fish knife) (Right)

“Excuse me Ma’am/Sir, are you done with your food, can I buss it now?

14. Serve the soup (Right)

“Ma’am/Sir, here’s your creamy mushroom soup.”

15. Buss out the soup bowl with underliner & the soup spoon. (Right)

“Are you done with your soup Ma’am/Sir? Can I remove it now?

16. Serve the Salad (Ceasars’ Salad (Right)

“Excuse me Ma’am/Sir, here’s your Ceasar Salad.”

17. Buss out the salad plate, salad fork & knife, and the show plate (Right)

“Are you done with your salad Ma’am/Sir? Can I buss it now?

18. Rectify the table appointment (champagne flute, white wine, (Right)

19. Buss out the Sparkling Wine (Right of Sir)

“Excuse me Ma’am/Sir, are you done with your sparkling wine? Can I remove it now?

20. Present and Serve Red Wine for red meat (beef) and White Wine for white meat (chicken and
pork) using the Round or Bar Tray

“Excuse me Sir, here’s your Carlo Rossi Red Moscato Wine made from California USA, a
vintage of 1925 it has a 9% alcoholic volume and it is good for your heart and blood
circulation.”
“Would you like me to open it for you, Sir?”
“Excuse me Sir, here’s your cork for your evaluation.”
“May I pour an ounce for your approval? (then, go to the wife & pour her glass
with the wine)

Excuse me Sir, may I complete your shot, Sir? (Right)

“Sir, where should I put your wine?
“Alright Sir, here.”

21. Serve the Main Course (Beef in Oyster Sauce)

 “Excuse me Ma’am/Sir, here’s your Beef in Oyster Sauce, well done. Enjoy
your meal..”

“How’s the food Ma’am/Sir?” Thank you.

22. Buss out the dinner plate, bread plate & butter spreader, pepper & salt)

“Are you done with your food Ma’am/Sir? Can I buss it now?

23. Buss out the Wine glass & bottle of wine. (right side)

24. Crumbing (left side)

“Excuse me Sir/Ma’am, may I crumb your table?”

25. Serve the Dessert with Saucer (Right)

“Excuse me Ma’am/Sir, here’s your dessert, chocolate mousse cake.”

26. Buss out the dessert plate & dessert spoon (Right)

“Are you done with your dessert? Can I buss it now Sir/Ma’am?

27. Rearranged the demittase cup and saucer and teaspoon for coffee or tea

28. Serve the Coffee/Tea (with the Sugar) or Tea (Right)

“Sir/Ma’am, here’s your black coffee.”

29. Presenting the Bill (right side of Sir)

“Excuse me Sir, here’s your bill amounting to 5,500 pesos. Thank you for giving the exact
amount, I will be back for your receipt.”

30. Comeback for the receipt

“Sir, here’s your receipt.”

31. Bidding Goodbye

“ How’s the food Ma’am/Sir?

“Alright Ma’am/Sir, Thank you Sir/Ma’am for dining with us. Hope to see you again.”
“This way please.”

32. Get the center piece using the tray

33. Fold the table cloth (Mis-enPlace and arrange everything)