SERVICE PROCEDURE AT BENTLEY PINES RESTAURANT
RECEIVING GUEST AT THE TABLE
Greet the guest with a good afternoon/evening
Address the guests as sir/madam
Pull out and push in their chair
Place open napkin on guest’s lap from left side
Offer water, place butter and bread on the table
CHEF DE RANG TO INTRODUCE THEMSELVES TO GUESTS
Explain any specials and vegetables to guests
TAKING THE FOOD ORDER
Take ladies order first
Party of four – take order of lady on host’s right first and lady on host’s left second, gentlemen guest thirdly and host last.
Larger parties – take order of lady on host’s right first and lady on host’s left second, the proceeds around table, regardless of sex, host last
Take FOOD ORDERS ALWAYS in a CLOCKWISE MANNER
TAKE HOST’S ORDER LAST ALWAYS, REGARDLESS OF GENDER
Take orders from guests while standing on their left
WRITE ORDER ON CHEAT-SHEET ON A SERVICE PLATE
Remove menus after taking an order
Write out order on docket
Have commies take order to cashier for checking and then to kitchen for ordering
Return menus to cashier
COMMIES may PICK UP and bring in any FOOD ITEMS that are READY
CHEF DE RANG SHOULD CHANGE GUEST’S CUTLERY
Food items should not be placed on the table until the cutlery is changed and ready
SEQUENCE OF SERVING FOOD
LADIES should be served FIRST
HOST SERVED LAST, REGARDLESS OF GENDER
Serve PLATED FOOD from RIGHT and SILVER SERVICE from LEFT
SERVE ALL food in A clockwise direction
CLEAR plates from the right
Do not cross over a guest to either serve or clear plates
Tea or Coffee served from the RIGHT
CLEAR HOST LAST REGARDLESS OF GENDER
TAKING THE BEVERAGE OR WINE ORDER
TAKE ORDER from host on their RIGHT
SERVE beverages from the RIGHT
Serve guests as for food and host last
SERVE all beverages in an ANTI-CLOCKWISE manner
CLEAR empty glasses from the RIGHT
Do not cross over a guest to either serve or clear glasses
Food service has priority over beverage service
NOTE: COMMONSENSE MUST PREVAIL. The first consideration is the guests “comfort”, if there is any obstruction(such as tables placed close to a wall) the service of food and beverage should be carried out from the side most convenient for the guests’ well-being
GENERAL POINTS:
1. HOT FOOD – served on HOT PLATES
2. COLD FOOD – served on COLD PLATES
3. EXTRA CUTLERY SHOULD BE TAKEN TO THE GUESTS TABLE ON A SERVICE PLATE – NOT CARRIED IN THE HAND
4. Glassware should be taken to the table using a bar tray – NOT carried in the hand
5. Serve guests FIRST, host LAST
6. Do not remove plates until “all” diners have finished
7. Never hurry guest
8. Never ignore guest
9. Always try and ANTICIPATE needs of guests
10. SERVE FOOD from the RIGHT and CLEAR from the RIGHT, in a CLOCKWISE manner
11. SERVE and CLEAR BEVERAGES from the RIGHT, in an ANTI-CLOCKWISE manner
12. DO NOT listen to conversation at your tables
13. NEVER argue with the guests
RECEIVING GUEST AT THE TABLE
Greet the guest with a good afternoon/evening
Address the guests as sir/madam
Pull out and push in their chair
Place open napkin on guest’s lap from left side
Offer water, place butter and bread on the table
CHEF DE RANG TO INTRODUCE THEMSELVES TO GUESTS
Explain any specials and vegetables to guests
TAKING THE FOOD ORDER
Take ladies order first
Party of four – take order of lady on host’s right first and lady on host’s left second, gentlemen guest thirdly and host last.
Larger parties – take order of lady on host’s right first and lady on host’s left second, the proceeds around table, regardless of sex, host last
Take FOOD ORDERS ALWAYS in a CLOCKWISE MANNER
TAKE HOST’S ORDER LAST ALWAYS, REGARDLESS OF GENDER
Take orders from guests while standing on their left
WRITE ORDER ON CHEAT-SHEET ON A SERVICE PLATE
Remove menus after taking an order
Write out order on docket
Have commies take order to cashier for checking and then to kitchen for ordering
Return menus to cashier
COMMIES may PICK UP and bring in any FOOD ITEMS that are READY
CHEF DE RANG SHOULD CHANGE GUEST’S CUTLERY
Food items should not be placed on the table until the cutlery is changed and ready
SEQUENCE OF SERVING FOOD
LADIES should be served FIRST
HOST SERVED LAST, REGARDLESS OF GENDER
Serve PLATED FOOD from RIGHT and SILVER SERVICE from LEFT
SERVE ALL food in A clockwise direction
CLEAR plates from the right
Do not cross over a guest to either serve or clear plates
Tea or Coffee served from the RIGHT
CLEAR HOST LAST REGARDLESS OF GENDER
TAKING THE BEVERAGE OR WINE ORDER
TAKE ORDER from host on their RIGHT
SERVE beverages from the RIGHT
Serve guests as for food and host last
SERVE all beverages in an ANTI-CLOCKWISE manner
CLEAR empty glasses from the RIGHT
Do not cross over a guest to either serve or clear glasses
Food service has priority over beverage service
NOTE: COMMONSENSE MUST PREVAIL. The first consideration is the guests “comfort”, if there is any obstruction(such as tables placed close to a wall) the service of food and beverage should be carried out from the side most convenient for the guests’ well-being
GENERAL POINTS:
1. HOT FOOD – served on HOT PLATES
2. COLD FOOD – served on COLD PLATES
3. EXTRA CUTLERY SHOULD BE TAKEN TO THE GUESTS TABLE ON A SERVICE PLATE – NOT CARRIED IN THE HAND
4. Glassware should be taken to the table using a bar tray – NOT carried in the hand
5. Serve guests FIRST, host LAST
6. Do not remove plates until “all” diners have finished
7. Never hurry guest
8. Never ignore guest
9. Always try and ANTICIPATE needs of guests
10. SERVE FOOD from the RIGHT and CLEAR from the RIGHT, in a CLOCKWISE manner
11. SERVE and CLEAR BEVERAGES from the RIGHT, in an ANTI-CLOCKWISE manner
12. DO NOT listen to conversation at your tables
13. NEVER argue with the guests