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Script Take Order

The document outlines the standard procedures for serving food and beverages to guests in 3 parts: 1) Welcoming the guest - greeting, seating, taking orders, serving courses 2) Points to remember when serving - how to carry trays, loading/unloading efficiently 3) Descriptions of American and French services - where items are placed on the table It also provides instructions for room service, including knocking, greeting, setting up food orders, billing, cleaning up and departing.

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Jhenalyn Magsipoc
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© © All Rights Reserved
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5K views

Script Take Order

The document outlines the standard procedures for serving food and beverages to guests in 3 parts: 1) Welcoming the guest - greeting, seating, taking orders, serving courses 2) Points to remember when serving - how to carry trays, loading/unloading efficiently 3) Descriptions of American and French services - where items are placed on the table It also provides instructions for room service, including knocking, greeting, setting up food orders, billing, cleaning up and departing.

Uploaded by

Jhenalyn Magsipoc
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Script for Performance Task

Food and Beverages Services NCII


1. Welcome & greet the guests.
2. Ask for reservation
3. Lead the guest to the table.
4. Sit the guests.
5. Introduce your self
6. Lay down the serviette
7. Present the menu selection
8. Fill the water goblet
9. Take order:
 clarify,
 do suggestive selling,
 Repeat the order.
10. Take menu and ash tray.
11. Serve complementary bread.
12. Then remove or add cutleries according to the sequence.
13. Follow the food sequence.
 Cold beverage,
 appetizer,
 Soup,
 Salad,
 Main dish/main course/Entrée
 Dessert,
 hot beverage
14. Before dessert, remove the salt and pepper.
15. After serving the dessert or the last course, ask for customer satisfaction.
16. Ask permission to process the bill.
17. After bussing out the dessert plate, excuse yourself and return with the bill.
18. Present the bill.
19. Receive the payment.
20. Give the change and receipt.
21. Bid goodbye.

 If no, bread, ask permission to buss out the bread plate before serving the beverage.
 If there is coffee cup and saucer set up, ask permission to remove coffee cup and saucer before serving the beverage, if
told to set up coffee cup and saucer only.
 Note: Don’t forget to buss out before serve.
Points to remember

 Note: Trays should be carried with the left hand, balanced with the palm.
 Loading, Put the heaviest & the biggest at the center
 Unloading, Never put the tray on the table where the guests are seated.
 Unload from one side to the other side to balance the weight.
 The dish at the center should be the last to be unloaded.
Food Service

 American Service (Ala Carte) If both food and beverages are served on the right side of guest.
 French Service (Table d’ Hote) If Food are served on the left side of guest, Beverages are served on the right side of
guest, clockwise.

“
WELCOMING THE GUEST
Greetings: Good morning ma’am/sir. Welcome to _____________________________. Do you have any reservation ma’am/sir? How
many do we expect for this meal, ma’am/sir? May I suggest a table for you ma’am/sir?
(Lead the Guest to the table)
: This way ma’am/sir, please.
Will this table be alright for you, ma’am/sir?

: Please have a seat, ma’am/sir.


(Introduce yourself)
: I am _________________________, your food attendant today, maam/sir.

: May I lay down the table serviette for you ma’am/sir?


(Lay down the serviette)
: Ma’am/Sir, Here’s the menu book for your food selection.
(Present the menu selection)
: I’ll be back in a while to fill your water goblet.

: Excuse me ma’am/sir. May I fill your water goblet?


(Fill the water goblet)
: I’ll be back in a while to take your order ma’am/sir.

(Take Order)
: Excuse me, ma’am/sir. Are you ready to order now?
: May I take your order now ma’am/sir?
(After the guest has selected from the menu)
Note: Don’t forget to suggest selling,
: How about some appetizer, or try our new and hottest soup to start your meal ma’am/sir?
(For salad, ask the guest for dressing)
: What dressing would you like to go with your salad? Ma’am/Sir,
Thousand Islands dressing or Caesar’s dressing?
(Repeat the orders)
: May I repeat your order, ma’am/sir? Your order is..._____Name of menu_______.
: Will that be all right ma’am/sir? Did I get your order right ma’am? Thank you ma’am.
(After confirmation of the order, get the menu book from the guest)
: Are you done with the menu book maam/sir? May I take it?
: Thank you ma’am/sir, I’ll be back in a while to serve your order ma’am.
(Take the Ashtray and Menu book before serve)
 (To serve, always say excuse me ma’am)
: Excuse me maam/sir, here’s the complementary bread. Enjoy maam.
: I’ll be back to serve your ___ (Name of Cold Beverages) ________

: Excuse me; ma’am/sir here’s your ___ (Name of Beverages) _ _______.


: I’ll be back in a while to serve your ___ (Name of Menu) _____.
(Menu order)
: Excuse me; ma’am/sir here’s your ___ (Name of menu) _ __________.
Enjoy your meal ma’am/sir.
………Back…………………
: Excuse me, ma’am/sir, are you done with your___ (Name of menu)__
: May I take the soil plate ma’am/sir? Thank you ma’am/sir.
: I’ll be back to serve your ___ (Name of menu) _______________
(Repeat until food has serve)
(Ask for customer satisfaction)
: How’s did you find our _name of food ma’am/sir? Did you enjoy your meal ma’am?
Thank you ma’am/sir.

(Bill settlement)
: Do you want me to settle your bill ma’am/sir?
I’ll be back in a while to bring your bill ma’am/sir.

(Return)
: Excuse me maam/sir, here’s your bill ma’am/sir.

(Receiving the Payment of the guest)


: Ma’am/sir I receive the ____Ex. 100.00___ and your bill is ____________.
I’ll be back in a while for your change and receipt.
(If credit card or atm card)

: I receive your credit card or atm card and your bill is _____________.
I’ll be back for your Card and receipt.
(If Have a change)
: Excuse me ma’am/sir, here is your change and receipt.

Bid Good bye………………


(Wait for a guest to stand)………
: Thank you for coming ma’am/sir. Have a good day, come again…

Food and Beverages NcII

American Service Pre-Set up French Service Pre- Set up


Complete Set – up of American Service

1. CENTER PIECE
2. SALT AND PEPPER SHAKER
3. DESSERT SPOON
4. DESERT FORK
5. WATER GOBLET
6. HIGH BALL GLASS
7. BREAD PLATE WITH BUTTER SPREADER
8. SALAD FORK
9. DINNER FORK FISH FORK
10. DINNER FORK
11. STEAK KNIFE
12. DINNER KNIFE OR FISH KNIFE
13. SALAD KNIFE
14. SOUP SPOON
15. COCKTAIL FORK OR SGARGOT FORK

Room service

Room service Set - up

1. Knock the door and announce “room service”


2. Greet the guest
3. Arrange the table according to standard set up and present the food order
4. Serve hot food / drink first
5. Present the bill
6. Receive payment and ask for signature
7. Ask when he would like the food to be removed
8. Ask permission to leave the room
9. Bid good bye

Room service Set - up

American Service Pre-Set up


French Service Pre- Set up

Complete Set – up of American Service


Room service

Room service Set - up

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