Steps of service

Step 11

After table is cleared of final savory course, dessert menus may be presented (check for cleanliness first). Menus should be presented open and guest facing

Step 7

Bread run to table by food runner

Step 12

Dessert order is taken along with offering dessert drinks and coffee/ tea. Mark table for dessert as soon as order is placed. Make espresso or cappuccino if ordered. Once done with dessert thank as setting check down. Bring change if cash (bar does cash). Thank guests as they leave and wish them a good morning/ afternoon/ evening.

Step 10

Fire your table when they are ready. Clear table when all guests finish. Offer another round of drinks. Never carry more then two glasses in hands-- if more then two use tray. Courses should be fired once table is cleared and prepared for next course. Check in after two bites of course

Step 9

Food runners bring food to table. Server should be part of food deliver process to answer and questions. Dishes should be described as they are set on the table (brief)

Step 2

Guests are seated and water served, backwaiter will tell me water order

Step 1

Host greets guest

Step 3

I greet guest within 45 seconds. Explain Terra, recommend 3 courses, explain beverage program and take bev order if they are ready

Allergies

Immediately after taking order: "Are there any food allergies or dietary restrictions that the chefs should be aware of?" If so, "there are possibilities for cross contamination in the kitchen, is your allergy severe enough for this to be a concern?" Label guest check with allergy and message each course with notification. Print order slip and hand to manager. Managers must run allergy food.

Tea

Please teapot on tray, place filter in pot and put 2 scoops loose tea in filter. Fill teapot with hot water through filter. Do not overfill

Coffee and tea

Preheat cups with hot water. Place cups and saucers on table saucers with one cup on top. Make sure you have enough teaspoons on the tray including one for sugar bowl. Sugar caddy and creamer are on service trays.

Coffee tea service

Put coffee cup, saucer and teaspoon together and place to right of guest outside of dessert marking. When pouring water always use serviette and leave a small dish for used tea bag. If loose leave teapot on table after pouring guest cups. When table refuses refills of a drink remove sugar caddy from table. If honey is requested bring in small container from service station

Step 5

Read your table. Answer questions about menu. Take order- write down. Inquire about allergy and dietary restrictions

Step 8

Server prepares Marking Trays with appropriate cutlery

Step 4

Take bev order and remove wine glasses if not getting wine. Enter into DD then deliver bev order. When delivering highlight drink by name and call brands as well as wine info. Let guests know about menu additions

Step 6

Take menus from guests and return to host stand or service station. Put order in DD and course out meal and put position number. Note dietary restrictions/ allergies. Double check orders before sending