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F&B Service Sequence

The document outlines the standard steps and procedures for serving customers in a restaurant, including greeting customers, seating them, taking their order, serving courses in the proper order while ensuring all items are correct, clearing dishes, taking payment, and seeing customers out at the end of their meal. The 50 steps cover all aspects of table service from start to finish in a formal, multi-course dining setting.

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Khakim Rcb
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144 views1 page

F&B Service Sequence

The document outlines the standard steps and procedures for serving customers in a restaurant, including greeting customers, seating them, taking their order, serving courses in the proper order while ensuring all items are correct, clearing dishes, taking payment, and seeing customers out at the end of their meal. The 50 steps cover all aspects of table service from start to finish in a formal, multi-course dining setting.

Uploaded by

Khakim Rcb
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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1. Meet Customer 11. Adjust cutlery 21. Collect second course 31. Crumb down, lay cover 41.

31. Crumb down, lay cover 41. Distribute checks


with a smile according to customer ensuring dishes and from right on to a service
requirement using a portions are correct plate
2. Greet Customer serving plate according to check 42. Collect coffee, milk and
audibly and respectfully 32. Take sweet order hot cups
12. Lay Accompaniments 22. Keep Food hot from host where possible Keep hot on sideboard
3. Seat Customer where not provided by on Sideboard Hot Plate hotplate
with right foot behind kitchen 33. Adjust Equipment
chair leg 23. Lay accompaniments according to guests 43. Clear sweet course and
13. Distribute Checks adjacent to appropriate requirements glasses
4. Remove coats, etc original to kitchen, guests from the left
being aware of legal duplicate to cashier 34. Distribute Checks
obligations 24. Present dishes original to kitchen, 44. Lay sugar and ash tray
14. Collect Order to guests duplicate to Cashier adjacent to guests
5. Lay Napkins on Service tray
from left — minimum 25. Serve Second Course 35. Remove unused equipment 45. Serve coffee
handling 15. Keep Food hot (1) Main Item (2) Sauces from sideboard to wash-up From guest’s right —
on Sideboard Hot Plate (3) Potatoes ‘coffee’ or ‘with milk’
6. Offer Menu (4)Vegetables 36. Collect third course, not black or white
to each guest where 16. Present Dishes ensuring dishes and
possible to Guests 26. Check everything portions are correct 46. Remove used equipment
correct according to the check from sideboard to wash
7. Offer Bread Rolls 17. Serve First Course nothing missing from up
from left Ladies first – from the table 37. Lay Accompaniments
left adjacent to appropriate 47. Collect Bill
8. Offer Iced Water 27. Remove used equipment guests From Cashier
from right — glass half 18. Checks ever correct From sideboard to wash-
full nothing missing from up 38. Serve third course 48. Present Bill
the table from left after presentation Correctly folded, to host
9. Remove Ash Tray 28. Clear Second Course
if not in use 19. Prepare for next course from left when all diners 39. Take coffee order 49. Anticipate guests
check sideboard have finished after enquiring if guests leaving table
10. Take the order equipment, collect will be taking coffee Collect coats, etc
from host where accompaniments 29. Remove unwanted
possible equipment 40. Make out coffee check 50. Escort guests to the door
20. Clear first course leaving only water noting type — Gaelic? Etc accept tips, if any,
from the right glasses and sweet gear gracefully

30. Offer Menu


to each guest where
possible

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