Initiating Service

1. Initiating Service

2. Seating Guests • Guests are greeted & seated by the maitre d, host, or head server, who keeps track of open tables, assigns waiter, and rotates servers. • Seat guests according to their needs How many in their party? Smoking/Non Disabilities • Avoid over seating one section

3. Approaching the Guests • Approach with a greeting and name • Inform guest of unlisted specials, recommendations and additional ordering information • If busy with another table when a new table is seated, greet the new table and tell them you will be with them shortly

4. Taking Orders • Always hold order pad in hand • Make a note of the first person to order: seat numbers and work clockwise • Ask questions while taking the order-how meat should be cooked, dressing on the side. • Use common abbreviations when possible

5. Methods of Taking Orders • Checklist-server checks the item from a preprinted menu and indicates quantities • Guest-Check-order is written on the guest check, which then goes to the chef, then to the guest for payment. • Notepad-server writes down each coarse then puts the order into the computer • Handheld Computer-server takes order directly on a hand held device, which sends order to the kitchen

6. Appropriate Topics of Conversation • Keep comments positive • Small talk may include food suggestions, menu items, weather • Avoid negative comments about the kitchen, coworkers or the restaurant • Do not discuss your personal life or that of the guests and keep conversations short and do not interrupt guests conversations

7. Answering Questions • Familiarize yourself with the restaurant and it’s history. • Know the menu and each dishes ingredients • Upcoming events or attractions • If you are asked a question you do not know, find the answer • Make a list of questions for staff meetings

8. Suggestive Selling • Recommend food, beverages and services to increase the guest’s experience • Suggest drinks or side orders that compliment their choice of entrée • Use personal tastes to suggest between two choices, but do not degrade any menu item • Do not be too vague, however, try not to be pushy

9. Timing the Meal • Servers have the responsibility to time every coarse so the pace of the meal is smooth, not pushed or delayed • Order the entrée just before serving the appetizer • Know how long items take to make so you can submit tickets accordingly

10. Placing orders in the Kitchen • Spoken-orally - communicate your order to the kitchen who may write the order down • Written-orders - written on a check and given to the chef • Entered-orders - are keyed or punched into a computer then sent electronically to the chef

11. Picking up Orders from the Kitchen • The chef verbally notifies the server • Before taking the food to guests, verify the prepared food with what was submitted and make sure the food is attractively arranged and garnished