What is general service Procedure During Lunch or Dinner

What is Procedure During Lunch or Dinner

Some general service procedure is followed during lunch or dinner, which are given below:

• Acknowledge guests' arrival with a pleasant smile and greeting. Guests are usually greeted by de reception head waiter in a large establishment. In a smaller establishment, senior waiter can receive them.

•  Check if they have a reservation and guide them to their table them to a vacant table.

•  Enquire if the guests would like an aperitif in the lounge or reception area, or at the table.

• Reception head waiter introduces station waiter to the host. Station waiter helps the guests occupy their chairs. 

•  The station waiter unfolds each guest's napkin and places it over his/her lap.

•  The sommelier offers the wine list for the choice of aperitif and takes the order.

•  Rolls bread, and melba toast are offered and butter is placed on the table before serving the aperitif as it gives some time to the sommelier to collect the drinks

•  Aperitifs are served and are cleared when all the guests have completed their drinks.

• The menu is presented to the host and his/her guests. Adequate time is given to guests to make their choice.

• The station head waiter takes the order from the host from his/her right. He/she must be ready offer suggestions and advise on the menu and explain the dishes if required.

• The sommelier enquires if any wine is required with the meal. He/she should be able to advice on wines that complement the selected dishes. 

• Take the order from the host from his/her right-hand side.

• Waiters correct covers where necessary for the service of first course. Accompaniments are placed on the table.

• Ensure supply of bread and butter continuously till the main course.

• Lay plates and serve the first course. 

• Clear the first course dishes and place the accompaniments for the first course.

• Lay covers for fish course. Place the appropriate accompaniments on the table.

• If Wine is ordered for the fish course, serve chilled white wine in the white wine glass.

• Place half plates and serve fish course 

• Clear the fish course dishes

• Remove the accompaniments placed for the fish

• If red wine is to accompany the meat course, Remove the white wine glass kept for service of  fish.

• Lay covers for the Main course. Place any accompaniments required on the table.

•  If red wine is to be served with the main course, place the correct glasses on the table .

•  Serve red wine in red wine glass at room temperature.

•  Place joint plates (hot) and sene the main course.

•  Serve the meat first and place on the plate at 6 o'clock position, closer to the guest. This is followed by the service of potatoes, vegetables, and any accompanying sauces.

•  Clear main course plate along with side plates and side knives, cruets, butter dish, and any other accompaniment

• Clear wine glasses and bottle 

• Crumb the table.

• Present dessert menu to the guests and take order 

• Lay the cover for the sweet and place the accompaniments.

• Serve the sweet course.

•  Clear the sweet course dishes. 

• Take order for coffee or tea.

• The sommelier presents the liqueur trolley and serves liqueurs, as required.

• Serve coffee.

• Present the bill and take the offered cash or card to the counter.

• Settle the bill at the counter and return the change and receipt to the host. 

• Help guess when they are prepared to leave.

• The station head waiter accompanies the guests to the exit of the restaurant and sees them off.

• Clear the table and set the cover for the next guest/meal.