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Presenting The Menu

The document outlines the standard procedures for presenting the menu at Ideas Eatery & Bar, emphasizing proper etiquette and guest convenience. Menus should be presented from the right side, with the appetizer page open, and the special of the day promoted after distribution. Additionally, it includes pre-service checks and guidelines for menu storage and presentation order.

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8 views1 page

Presenting The Menu

The document outlines the standard procedures for presenting the menu at Ideas Eatery & Bar, emphasizing proper etiquette and guest convenience. Menus should be presented from the right side, with the appetizer page open, and the special of the day promoted after distribution. Additionally, it includes pre-service checks and guidelines for menu storage and presentation order.

Uploaded by

vinoanandaputra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Document Ideas Eatery & Bar

8
Standard & Procedures

Standard & Procedures


Presenting the Menu

STANDARD:The menu will be presented to guests once seated by


host/hostess. The menu is presented to the guest assuring the
menu is opened on the appetizer page, this for the guest
convenience. The menus are given to the guest from the right
side, with the right hand and following etiquette of service (if
possible). Once all menus have been given, the special of the
day has to be promoted to increase the sales i. e. cocktail of
the day, dish of the day or buffet special. Ask first if the guest
would like to see the wine list (lunch and dinner) and will then
be offered within two minutes.

PROCEDURES:

1. Pre-service check condition of all menus.

2. Keep the menus at host station neatly stocks with minimum


and maximum kept ready
to present. * All day menu , drink list , wine list , kids menu ( if
available).
Host/hostess is responsible for storage, par stock and
maintenance of cover and menu
inserts.

3. The hostess carries the menus in the left hand.

4. The menus are given from the right side of the guest with the right hand (if
possible) in
the following order:
- Age before beauty
- Ladies before gentlemen
- Anti-Clockwise
- Host last

5. State: “Here is your menu, Mr. Jones” and give the menu with the
appropriate page
open. Explain about food promotion and buffet.

IDEAS For Internal Use Only


Controlled Copy – Do Not Duplicated

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