Initiating Service

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

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

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

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

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

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

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

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

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

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