Table Service WHAT AM I DOING?

 

To those of you that read that message in its entirety and also clicked on this link.

THANK YOU.

Please come see me for your cooperation compensation 😊

In the meantime, look over this Service Steps Refresher to keep you in the service mindset.

We all need a refresher sometimes and sometimes its nice to have a quick outline of duties expected of our service staff. These are quick guidelines for servers from the moment they walk in to work. When you arrive, please check you area for cleanliness, flatware needs, and stock of products you may need for service. This is just a quick checklist of things you need to think about when arriving at work. 

PREPARE RESTAURANT FOR DINING by:

• Cleaning tables in your assigned area of the restaurant
• Arranging the plates, silverware, napkins, glassware, and candles etc to spec..
• Stocking and maintaining serving areas: Parm Cheeses - Ketchup - Trash etc..

MAINTAIN FOOD AND RESTAURANT SAFETY AND SANITATION by:

• Adhering to safe handling of food and utensils according to SCDAG & Hazard Analysis and Critical Control Point (HACCP) guidelines

• Attending to accident prevention- trip hazards etc..
• Being prepared for unforeseen accidents and emergencies

INITIATE THE DINING EXPERIENCE FOR GUESTS by:

• Making guests feel welcome, comfortable, and important
• Maintaining an atmosphere of hospitality
• Working as a team member with coworkers for smooth restaurant operation

HELP GUESTS MAKE FOOD AND BEVERAGE SELECTIONS by:

• Presenting the menus
• Suggesting special food and beverages
• Offering cocktails and suggesting wine
• Answering questions

SUBMIT FOOD AND BEVERAGE ORDERS TO KITCHEN AND BAR by:

• Taking the order
• Identifying dietary requests
• Submitting the order to the kitchen and bar
• Timing the meal

SERVE THE MEAL by:

• Staging meal according to rules of service
• Serving beverages, cocktails, or beer timely
• Opening and serving wines properly
• Picking up, garnishing, and serving food
• Providing any meal accompaniments
• Reminding guests of dessert during their main course

MONITOR THE MEAL IN PROGRESS by

• Inquiring of needs
• Replenishing utensils
• Removing unnecessary items i.e. Straw Papers, wrappers etc.. 
• Refilling water, reordering more beverages
• Removing completed courses
• Adhering to alcohol control policies

CONCLUDE THE DINING EXPERIENCE by

• Totaling charges and presenting the guest check, 
• Accepting and settling payment, handing their payment card back by name
• Taking leave of guests and inviting them back again

By keeping these points in mind, we can consistently provide excellent service to ALL of our guests at brunch, lunch, and dinner.