F&B Procedures
RULES OF TABLE SERVICE
1. Smile and be cheerful when serving/ attending to customers. 2. Serve all drinks and solids from the right. 3. Serve bread and butter from the left. 4. Present food from the left. 5. Use your farthest hand when serving. 6. Never show your thumb on the edges of the plate. 7. Never reach in front of the guest or across the guest to serve another guest. 8. Serve ladies first. If these are children, serve them first, the lady next, then the gentlemen, and lastly the host. 9. If there’s honoree or guest of honor serve him first. 10. When using a tray, place heavy items on the center to keep it balanced. 11. In lifting trays, bend your knee and not your back and lift the weight with your legs. 12. In carrying trays, lift with your shoulder and let it rest on your shoulder and the palm of your hand. 13. Avoid lifting glasses when pouring soft drinks or other beverages except when it is hard to reach and danger of accident is eminent. 14. Continuously refill water goblet. 15. Always keep the table neat by dishing out soiled dishes and picking up wrappers, etc. and replacing ash trays. 16. Serve hot dishes on hot platter, cold items on cold platter. 17. Use side towel, not napkins to pick up hot plates. 18. Fill coffee/ tea pots ¾ full, bottles to the neck to avoid spilling on accidents. 19. Warn guests when plates, container or handles are hot. 20. Mention the name of the dish as you serve it to the guest. 21. Always underline fruit juice, glasses, cereal dishes and soups. 22. Check food presentation before serving.
WELCOMING AND SEATING GUESTS WHAT | HOW (PROCEDURES) | ADDITIONAL INFORMATION | 1. Familiarize yourself with the set-up in the dining area. | Find out what tables are available for 2, 3, or 4 people and what tables are prepared for guests who made reservations in advance. | You have to do this so that you don’t have to ask guest to wait
1. Smile and be cheerful when serving/ attending to customers. 2. Serve all drinks and solids from the right. 3. Serve bread and butter from the left. 4. Present food from the left. 5. Use your farthest hand when serving. 6. Never show your thumb on the edges of the plate. 7. Never reach in front of the guest or across the guest to serve another guest. 8. Serve ladies first. If these are children, serve them first, the lady next, then the gentlemen, and lastly the host. 9. If there’s honoree or guest of honor serve him first. 10. When using a tray, place heavy items on the center to keep it balanced. 11. In lifting trays, bend your knee and not your back and lift the weight with your legs. 12. In carrying trays, lift with your shoulder and let it rest on your shoulder and the palm of your hand. 13. Avoid lifting glasses when pouring soft drinks or other beverages except when it is hard to reach and danger of accident is eminent. 14. Continuously refill water goblet. 15. Always keep the table neat by dishing out soiled dishes and picking up wrappers, etc. and replacing ash trays. 16. Serve hot dishes on hot platter, cold items on cold platter. 17. Use side towel, not napkins to pick up hot plates. 18. Fill coffee/ tea pots ¾ full, bottles to the neck to avoid spilling on accidents. 19. Warn guests when plates, container or handles are hot. 20. Mention the name of the dish as you serve it to the guest. 21. Always underline fruit juice, glasses, cereal dishes and soups. 22. Check food presentation before serving.
WELCOMING AND SEATING GUESTS WHAT | HOW (PROCEDURES) | ADDITIONAL INFORMATION | 1. Familiarize yourself with the set-up in the dining area. | Find out what tables are available for 2, 3, or 4 people and what tables are prepared for guests who made reservations in advance. | You have to do this so that you don’t have to ask guest to wait