Scribd
Upload
544 views

3 Restaurant Service Sequence

The document outlines the standard operating procedure for restaurant service sequence. It details the steps as greeting and seating guests, presenting menus, taking orders, delivering orders, handling bills and payments, and seeing guests off with a fond farewell. Some key aspects are greeting guests by name, offering seating choices, recommending menu items, repeating orders, assisting ladies first, ensuring accurate bills, and thanking guests by name as they depart. The goal is to provide excellent personalized service to all guests throughout their dining experience.

Uploaded by

Deepak R
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
544 views

3 Restaurant Service Sequence

The document outlines the standard operating procedure for restaurant service sequence. It details the steps as greeting and seating guests, presenting menus, taking orders, delivering orders, handling bills and payments, and seeing guests off with a fond farewell. Some key aspects are greeting guests by name, offering seating choices, recommending menu items, repeating orders, assisting ladies first, ensuring accurate bills, and thanking guests by name as they depart. The goal is to provide excellent personalized service to all guests throughout their dining experience.

Uploaded by

Deepak R
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

SOP - Restaurant service sequence 

 
SOP Number: F&B - xx

Department: Food and Beverage Service– Restaurant

Date Issued: 

Time to Train: 60 Minutes

Greeting and Seating:

 Guest should be greeted and welcomed with recognition, should be helped with their coats,
bags, etc.

 All guest are welcomed as they enter onto the dining deck, or into the restaurant.

 Guest are greeted warmly.

 Be sure to know each guest by name, e.g. “Good morning Mr. Chandru!”, “Good morning Ms.
Kitty”, “Good morning Mr. Mahadev!” Check your rooming list and know your guests by name
and which room they are staying in.

 Use guest name at least twice during conversation.

 Offer choice of seating. Escort the guest to table of their choice and assist them while seating.

 Ladies must be addressed FIRST. Older ladies before younger ones.

 All guests must be looked after first, before company managers or senior staff, even Company
Directors and Managing Directors and their wives or partners.

 Table setting must be adjusted to the number of guest. Put extra place settings or remove
unused place settings, as required.

Menu Presentation service standards:

 All menus should be clean and in good condition.

 Menus must be presented to guest opened. Present menu at the guest table and open the first
page.

 Always point out / mention any recommendation or house favorites.

 Inform the guest that you will take their order when ready.

 Maintain eye contact and approach at the right time.


Order Taking Service Standards:

 Staff should have a warm smile and polite attitude. Approach guest table within 10 seconds
whenever they need to order.

 Always prepare a KOT book and a pen.

 Be attentive at the guest table.

 Offer recommendation.

 Always repeat the guest order.

 Inform guest the expected service time.

 Estimate the serving time.

Order Delivery Service:

 Waiter reviews the order and puts it on tray.

 Quality check by every staff.

 Acknowledge the guest by sight, 2 steps before approaching the table.

 Offer to pour beverage.

 Leave the table by saying: “Is there anything else I can assist/help you with at the moment?”

Handling Bills and final settlement:

 Ensure the Guest KOT is accurate, always double check the KOT before presenting it to the guest
for signature. Make sure the name and room number are correct.

 After the KOT is presented and signed, thank the guest and ask if there is anything else you can
assist them with.

 Retire from the table and stay within the vicinity.

Guest Departure and Fond Farewell:

 Thank the guest by name and bid farewell to all members of the party.

 Help customers leave their table. Ladies must be helped out of the chair.

 When assisting the guest, always remember LADIES FIRST!

 Always wish the guest for the time of day, e.g. “Thank you and good night Mr. ABCD”; “Thank
you Mr. Kapoor, enjoy your afternoon!”; “Thank you Mrs. Bhat, Good luck on your Safari!”.

 Table should be cleared and reset immediately. If meal session is over, clear table and return all
unused, clean plates, cutlery or glassware to the storage racks.
Training Summary questions:

Q1.What are the service sequence in restaurants?

Q2.How do you present menu to the guest?

Q3.What are the standards for order taking?

Q4.How to handle billing and KOT signing?

Q5. Why it is important to give a fond farewell to the guest?

You might also like