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Sequence For Table Service

The document outlines the proper sequence and techniques for taking food and drink orders from guests. It instructs waiters to write all orders in triplicate, noting details like table number, dishes ordered, preparation instructions, and the waiter's name. It also provides examples of suggestive selling techniques, such as upselling appetizers or drinks and making substitution recommendations if menu items are unavailable. The goal is to provide excellent customer service while increasing sales.

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anon_181596721
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© © All Rights Reserved
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Download as PPTX, PDF, TXT or read online on Scribd
406 views

Sequence For Table Service

The document outlines the proper sequence and techniques for taking food and drink orders from guests. It instructs waiters to write all orders in triplicate, noting details like table number, dishes ordered, preparation instructions, and the waiter's name. It also provides examples of suggestive selling techniques, such as upselling appetizers or drinks and making substitution recommendations if menu items are unavailable. The goal is to provide excellent customer service while increasing sales.

Uploaded by

anon_181596721
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Sequence

of
Table Service
Taking Orders/ Suggestive Selling/
Substitution/ Upselling Techniques
NOTE:
• Take the food and beverage ordered
if the guest have made their choice on
the right side.
• Write all of the orders in triplicate: 1
for the kitchen, 1 for the waiter and 1
for the cashier.
• Do not forget to write the date, the table
number, dishes ordered with the quantity
and the manner of the desired preparation.
The name of waiter or server must be also
indicated.
• Set standard abbreviations that can be
understood by both waiter and the cooks.
• Bring one order slip to the kitchen and the
other one to the cashier.
Example:
GUEST: “Waiter”
WAITER: “Sir/Ma’am are you ready for your order”
GUEST: “Yes”
WAITER: “Okay sir/ma’am, may II take your order?
GUEST: “Please give me Bisque Soup, Caesar Salad,
Mignon Steak, and Red Velvet Cheese Cake.”
WAITER: “I’m sorry sir/ ma’am, but we run short of
Red Velvet Cheese Cake. But you might want to try
Carrot Cake, its one of our chef’s specialty.
GUEST: “Okay, include it to my order”
WAITER: “Ma’am/Sir, do you have any restrictions
with food?”
GUEST: “Yes, I have an allergy with sea foods.”
WAITER: “ I regret to inform you ma’am/sir, but
your order bisque soup has a presence of shrimp.
Instead, shall I recommend garlic pumpkin soup, it
is one of our best seller.”
GUEST: “Thank you for the information, okay
replace it to my previous order.
WAITER: “How would you like the steak done?- rare,
medium, medium well, well done or shoe leather”?
GUEST: “Well done.”
WAITER: “Which one would you want for your steak,
marinated with oyster sauce or barbeque sauce?”
GUEST: “Barbeque sauce”
WAITER: “What dressing would you like to go with
your steak? – Gravy sauce, Asian sauce, or Béchamel
sauce?”
GUEST: “Béchamel sauce?”
WAITER: “ What dressing would you like to go with your
salad – thousand islands, vinaigrette or mustard?”
GUEST: “vinaigrette’’
WAITER: “Sir/Ma’am how about your appetizer, our lady
bug canapé, it composed of bite sized biscuit with a cherry
tomato on the top for only 50.00 pesos, would you like it to
try?’’
GUEST: “okay give that one’’
WAITER: “How about coffee sir, what would you like,
Americano, Café Latte or Brewed coffee?
GUEST: “Ok, give a cup of brewed coffee’’
WAITER: “ma’am/sir to best compliment with your
food may I recommend our best selling red wine
cabernet sauvignon from southern France of 1489, it
has 75 centiliter and 15% alcohol bodied wine,
Would you like to avail this one?
GUEST: “okay provide me a bottle of cabernet
sauvignon.’’
ACTIVITY:
1. Get your partner.
2. Make your own phraseology use the example
above to be your pattern.
3. Follow the rubrics below.
CRITERIA
ASESSMENT TOTAL
Excellent Very Satisfactory Needs
(5pts.) Satisfactory (2pts.) Improvement
(3pts.) (1pt.)

Guest are presented


with the menu
according to
established standard
practice
Special request and
requirements are
noted accurately

Waiter’s speak
politely .

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