SEQUENCE OF

SERVICE
LUNCH & DINNER
KNOWLEDGE & DETAIL APPLICATION
BASED ON BASIC POLICY’S SERVICE
DIRECT BY ERICK M. AS-SAJADY
 WHAT IS SEQUENCE OF
SERVICE IN HOSPITALITY
INDUSTRY?
SEQUENCE OF SERVICE IS STEP BY STEP OF OUR
SERVICE IN TO THE CUSTOMER TO MAKE THEM FEELS
COMFORTABLE AND ENJOY THE SERVICE ACCORDING
TO WHAT THEY PAY FOR
 WHAT THE
PURPOSE?
• Some Questions : Ensure that every guest that dine in
• How we can to ensure the guest get properly the restaurant is properly treated, and
treated by Our Service? most of all it is represent the best
experience of the restaurant.
• What is Satisfaction in your Mind?
• What an effect of Sequence of Service?

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SEQUENCE OF SERVICE

GREETING VERBIAGE AND INPUT THE FOOD AND CLEAN UP

THE GUEST TAKE THE ORDER ORDER TO BEVERAGE
SYSTEM SERVING

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 SEQUENCE
OF SERVICE
DESSERT, COFFEE LAST
OR TEA PRESENT IMPRESSION
THE BILL

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 GREETING
THE GUEST
Greet all the guests with a warm “Good
afternoon” or “Good evening” and be
sure to make eye contact with everyone
at the table.
Always create a sense of recognition by
using the guest's name naturally and
discreetly (when known)

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 GREETING
THE GUEST
Introduce the name
“Selamat Siang, welcome to The
Presidenn.
My name is Erick, I’ll be your server
tonight “

Quick Introduce The Presidenn Concept

for new guest
“The Presidenn is a restaurant with
concept mediterranean cuisine with
modern vibe with Entertaining and
Dynamic Design”
Be more creative when explain to the7
guest!
 VERBIAGE
AND TAKE THE
ORDER
Always have your dupe pad and writing
utensil in your handready to take the
order, never reach for it while at the
table Never trust your memory

Begin the order with the ladies at the

table. Proceed clockwise with ladies first,
followed by gentlemen

Use proper dupe writing when taking the

order (appropriate position numbers with
ladies circled)
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 VERBIAGE
AND TAKE THE
ORDER
Always be informed to the guest our 86
food and beverage.

Offering Water: “Would you like to have

Water? with ice or No?”

Make a specific
suggestion/recommendation for a
cocktail, wine or food (Descriptions
should be accurate and concise), and
ensure to verbiage every take the order

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 VERBIAGE
AND TAKE THE
ORDER
Ask leading questions to guide the guest
into making knowledgeable
“Would you like any cocktails or wine
this evening? Holy Jungle is excellent!”
“May I recommend our special menu?
Our special Wagyu A5 Kagoshima, it’s
served with Salad and choice 2 sides and
3 kind of sauce!”
Allergies should be handled with great
care. Find out what the guest would like
to eat then check with the Chef to make
sure those food items are safe for
consumption

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 VERBIAGE
AND TAKE THE
ORDER
If a guest does not order a cocktail by
branded alcohol, make sure to ask which
brand they prefer. Don't assume they
want the well brand. (This is a great way
to upsell)
“Which Vodka would you like for your
martini?”

Repeat the order back to each guest to

make sure it has been heard correctly. Be
sure to ask for meat temperatures and
other required information
“I will repeat your order, you have Wagyu
A5 Kagoshima with Fries and Mashed
Potato and Mushroom Sauce, BBQ Sauce
and Blackpaper Sauce, for the
maincourse and Golden Frog Leg for the
appetizers, Is there anything else? “11
 VERBIAGE
AND TAKE THE
ORDER
Before walking away from the table it
is very important to discuss how the
food will flow from the kitchen. Tell
your guests how you would suggest
the food to come out from the kitchen
and if they would like it sent out
differently make sure to ring it in to
vsoft that way and make sure the food
is delivered appropriately. Inform to
the guest about food time serv
estimation.

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 INPUT THE
MENU ORDER TO
SYSTEM
Ensure to begin the check with correct
table number
Ensure the cover is accurate with the
total guest seated
Use appropriate modifiers to make the
order as clear as possible.
Allergies Modifier: Type what the
allergy modification menu item that
the guest will be consuming.
Ensure to separate the courses with
underline ---------- if the guest prefer
the food come course by course

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 INPUT THE MENU
ORDER TO
SYSTEM
Group items together when possible.
Example : If Seating 2 and 4 are both
having Chicken, Input 2 Chicken (seating
1,4)

Check with the Chef before making “special

requests”, even though, in most cases this
will be ok
Modify the food item with appropriate
notes and clarify anything with the
expeditor that may be confusing

Ensure to write the food or beverage

comment if the item will be Hold
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 INPUT THE MENU
ORDER TO
SYSTEM
Accurate position seating numbers are
very important, as your teammates will all
help run drinks and food

Always double check before enter send

button

Proceed immediately to the Rhapsody

terminal and enter the order

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 BEVERAGE
SERVING
Proceed to the service bar to pick up
beverages.
1. Ensure you stab, your ticket to ensure
organization
2. Water order: Bring your own water order
from Bar Checker
The water glass should not be filled to the
top, but filled about 4/5 Refill the glass when
it is half empty or less
Pour directly into the glass on the table. Do
not lift the glass from the table to pour the
water. Pour slowly and carefully
As much as possible always do beverage
service from the right-hand side and with
your right hand. Since most guest’s drink
using their right hand we place beverages
on the right side, and pour beverages from
the right side as well. When you are
physically unable to serve from the right-
hand side, move to the left-hand side and16
serve with the left hand
 BEVERAGE
SERVING
3. Take the drinks to the table on a clean
tray. Place shorter drinks to the right of
each guest’s water glass and taller drinks
to the left of the water glass. This is to
make it easier for you to pick up their
drinks, when possible, but still keeping
the taller drinks out of the way of refilling
water glasses.

4. Always serve ladies first and then

gentlemen

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 FOOD SERVING
Ensure the table has been set up the
appropriate silverware before serving, do
not go to the table unprepared

Runners or service staff will deliver food

to the table and recite a very brief title of
each dish as the place the dish on the
table.

Serve ladies first from the left-hand side

with the left hand, and then the
gentleman

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 FOOD SERVING
Announce what you are serving
“Beef Mozzarella Croquettes come with
Mustard Aioli”

Before leaving the table, always wish

them a pleasant meal. Avoid using the
word “ENJOY” by itself. Be more creative!
“Enjoy your Dinner/Lunch” or “Have a
Nice Dinner/Lunch”

Always do Guest satisfaction/Check back

to the table after guest have the second
bites of the meal or two minutes have
passed to make sure they are happy“How
was your food?”
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 FOOD SERVING
(NEVER allow the guest to be unhappy
with the food. Notify a manager
immediately if a guest is dissatisfied. If
we are unable to fix what is wrong, we
will offer them an alternative menu item)

Second course should be fired when a

table is approximately half way through
their appetizers. Enter System and hit the
fire key to alert the kitchen and re-setup
the silverware

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 CLEAR UP
do not offering clear plates unless it is
obvious that all guests are finished
eating. If you are asked to clear by a
guest, you may do so.

Ask guests before removing dishes “May I

clear your plates?”

Clear from the right, with the right hand,

into the left hand. If a situation occurs
where you must clear from the left, do so
with the left hand, into the right hand.

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 CLEAR UP
Clear quietly and carefully. If you find that
you are dropping flatware, it is a sign that
you are clearing incorrectly.

Immediately go to the dishwasher to drop

off cleared dishes.

Remember the rule of decoy when in the

dishwasher area. Similar items should be
cleared of food and then placed neatly
together

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 CLEAR UP
CRUMBING the table :
Using a small plate and a cloth, wipe the table
keeping an open body to the table guest you
are crumbing

Ensure the crumbing plate is always clean and

the moist cloth is folded and clean

Remember that crumbing should be

accomplished throughout the course of the
meal and not just before dessert. Our ultimate
goal is an impeccably clean table at all times

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 DESSERT,
COFFEE OR TEA
Ask every table if they would like any
coffee or tea after asking about desserts.
Take the coffee/tea order at the same
time as the dessert order
“Would you like to have dessert, tea or
coffee?”

Make a recommendation for dessert. Be

descriptive and accurate: Create a
mental picture of the dessert item. The
guest should be able to visualize from
your explanation. Make the dessert
sound enticing

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 DESSERT,
COFFEE OR TEA
Allergies are often commonly related to
the dessert course. If a guest has an
allergy, the server should tactfully ask
the guest specific questions about the
allergy, follow up with the Chef as
needed, and assure the guest that the
dish selected is appropriate

Take the dessert order in the same

manner as the food order. Take the
ladies order first starting with the
ladies, repeat with men, end with host

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 DESSERT,
COFFEE OR TEA
Coffee/Tea should be served with
dessert or before, unless otherwise
requested by the guest

Do not pour tea into cups on your tray.

Instead put the cup down on the table
first, then pour tea. Fill up the cups to
2/3 to allow room for milk/cream

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 PRESENT THE
BILL
Check the bill, ensure the server review
all and verify all items the bill before
showing to the guest

At this point, the table should be as

clear as possible. Dessert plates have
been removed, as well as unused coffee
cups and glassware

Always bring the bill in cover bill with

EDC machine

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 PRESENT THE
BILL
Card payment method : Ensure payment
swipe in correct EDC machine (always
double-check), collect the merchant
copy for cashier and customer copy for
guest

If the guest is paying by cash, count the

money front of the guest and never ask
them if they would like change
(automatically bring change)

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 LAST
IMPRESSION
Keep an eye on the table for signs that
the guest is preparing to leave

Always smile and thank them for their

patronage. Acknowledge it was a
pleasure to have them dine with us

Check to be sure that nothing has been

left behind at the table. If a guest
forgets an item, try to meet them at the
door or take it to the manager As Soon
As Possible.

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 LAST
IMPRESSION
Assist with any future reservations or
requests

Offer the guest any additional assistance

and invite them back (i.e mentioning your
name and say magic words such as thank
you and have a nice day)

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 THANK
YOU
Erick M. As-Sajady

0851-5511-0909
[email protected]
https://www.linkedin.com/in/erik-maulana-
muhammad-abdulloh-as-sajadi-s-m-425664238/

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