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Sequence of Table Service

The document outlines the sequence and standard procedures for a la carte food service, including welcoming guests, escorting them to their table, taking orders, serving courses in the proper sequence, clearing tables, offering dessert, presenting checks, and bidding guests goodbye. Key steps involve greeting guests, seating them, presenting menus, writing down orders, serving bread and appetizers before main dishes and dessert, and thanking customers as they leave. The procedures are meant to ensure an efficient customer experience according to industry standards.

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Vanessa Mae Aguilar
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152 views11 pages

Sequence of Table Service

The document outlines the sequence and standard procedures for a la carte food service, including welcoming guests, escorting them to their table, taking orders, serving courses in the proper sequence, clearing tables, offering dessert, presenting checks, and bidding guests goodbye. Key steps involve greeting guests, seating them, presenting menus, writing down orders, serving bread and appetizers before main dishes and dessert, and thanking customers as they leave. The procedures are meant to ensure an efficient customer experience according to industry standards.

Uploaded by

Vanessa Mae Aguilar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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S

E
Q
U
E
N
C
E
SEQUENCE OF TABLE
SERVICE
(A LA CARTE SERVICE)
WELCOMING AND ESCORTING
THE GUEST (RECEPTIONIST)
• Be familiar with the set up in the dining
room.
• If there is no available table tactfully inform
the guest and advise them to wait at the
lounge.
• If the guest has a reservation, make sure his
table is prepared in advance tell the host
• Lead the guest towards the table. Walk a
little ahead of them when escorting them to
their table.
SEATING THE GUEST (RECEPTIONIST)
• Endorse them to the captain or waiter
and assist them In getting seated ( if no
waiter is available)
PRESENTING THE MENU AND
TAKING ORDERS (CAPTAIN OR WAITER)
• With pen, menu and order slip, approach the table
and stand at the right side of the host.
• Stand erect. Look at each guest, smile and greet
him of her by name and title ( if known) . If you
don’t know the name, address them with sir or
ma’am
• Present the menu
Present it with the cover facing the customer if
the menu is a book type ( several pages), If not,
present it open.
• Take the food order if the guests have made
their choice.
• Write all orders in an order slip
• Take efforts to sell a complete meal. Suggest
appetizers, soup and salads to complement
the main dish; offer variety of items; suggest
wines that will best complement the meal.
PLACING ORDERS TO
KITCHEN (BUSBOY)

COMPLETING TABLE SET UP


(BUSBOY/WAITER)

PICKING UP AND ASSEMBLING


THE ORDER (BUSBOY)
SERVING FOOD ACCORDING TO
THE STANDARD SEQUENCE (WAITER)
• 1ST – Bread and Butter
• 2nd – Appetizers
• 3rd – Soups
• 4th – Salads
• 5th – Main Course
CLEANING OF TABLE (BUSBOY)

OFFERING AND SERVING


DESSERT (WAITER)

PRESENTING/SETTING OF GUEST
CHECK (CAPTAIN/WAITER)

BIDDING GOODBYE AND


THANKING THE GUEST (ALL STAFF)
Direction: Answer the following
question below.
• 1. What is the correct sequence of food service?
• 2. Give two types of food service and explain
• 3. What must always be considered when giving suggestive
selling? Why?
• 4. How do you check cleanliness and condition of tables prior
to service?
• 5. How do you welcome guest to dining room?
ASSIGNMENT
• Make an advance reading about Room service sequence

• Reference:
• https://www.slideshare.net/mobilejohnlenonmendoza/food
-and-beverage-services-nc-ii-reviewer

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