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    301.002 Sequence of Service Lunch

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    Dek Fit Wirawan
    This document outlines the standard operational procedure for lunch service at a restaurant. It details 63 steps that food and beverage staff should follow to ensure proper guest service and comfort. Key aspects of the service include greeting guests upon arrival, seating them and introducing servers, taking drink and food orders, serving courses starting with appetizers and ending with dessert, handling billing, and thanking guests as they depart. Maintaining high standards of cleanliness, courtesy and attention to guests' needs is emphasized throughout the service sequence.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    301.002 Sequence of Service Lunch

    Uploaded by

    Dek Fit Wirawan
    782 views2 pages
    This document outlines the standard operational procedure for lunch service at a restaurant. It details 63 steps that food and beverage staff should follow to ensure proper guest service and comfort. Key aspects of the service include greeting guests upon arrival, seating them and introducing servers, taking drink and food orders, serving courses starting with appetizers and ending with dessert, handling billing, and thanking guests as they depart. Maintaining high standards of cleanliness, courtesy and attention to guests' needs is emphasized throughout the service sequence.

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    This document outlines the standard operational procedure for lunch service at a restaurant. It details 63 steps that food and beverage staff should follow to ensure proper guest service and comfort. Key aspects of the service include greeting guests upon arrival, seating them and introducing servers, taking drink and food orders, serving courses starting with appetizers and ending with dessert, handling billing, and thanking guests as they depart. Maintaining high standards of cleanliness, courtesy and attention to guests' needs is emphasized throughout the service sequence.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    782 views2 pages

    301.002 Sequence of Service Lunch

    Uploaded by

    Dek Fit Wirawan
    This document outlines the standard operational procedure for lunch service at a restaurant. It details 63 steps that food and beverage staff should follow to ensure proper guest service and comfort. Key aspects of the service include greeting guests upon arrival, seating them and introducing servers, taking drink and food orders, serving courses starting with appetizers and ending with dessert, handling billing, and thanking guests as they depart. Maintaining high standards of cleanliness, courtesy and attention to guests' needs is emphasized throughout the service sequence.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    301.

    002
    SUBJECT

    STANDARD OPERATIONAL PROCEDURE


    SEQUENCE OF SERVICE LUNCH

    OBJECTIVE:
    All Food & Beverage staff should follow the standard of services to ensure proper
    service and guest comfort during their dining experience.
    PROCEDURE:
    NO
    1
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    15
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    25
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    31
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    45

    STEP
    WELLCOMING
    Greet guest at entrance
    Ask guest for having meal/drink only
    Check for reservation
    Use name of guest
    Escort guest to table
    Great guest in dining area
    Assist ladies with seating
    Asking guest information for guest book
    Introducing the server
    Re-organized table
    TAKING ORDER & UP SELLING
    Presenting drink list & menu
    Info about special of the day
    Suggestive selling
    Take beverage & food order
    Collect drink list & menu
    Follow up beverage order
    Serve beverages
    Cutleries adjustment
    SERVICE
    Appetizer serve
    Please guest to having the appetizer
    Soup calling
    Guest satisfaction
    Clear up appetizer plates
    Check empty glass/next drinks
    Cutleries adjustment
    Soup serve
    Please guest to having the soup
    Guest satisfaction
    Main course calling
    Clear up
    Check empty glass/next drinks
    Main course serve
    Please guest to having main course
    Guest satisfaction
    Check empty glass/next drinks
    Main course clear up
    Clear table of all unneeded glasses & chinaware
    Crumbing table

    Issued: 1 December 2015

    RESPONSIBLE

    PLACE

    Hostess/Supervisor/Manager
    Hostess/Supervisor/Manager
    Hostess/Supervisor/Manager
    Hostess/Supervisor/Manager
    Hostess/Supervisor/Manager
    Staff at section
    Hostess/Supervisor/Manager
    Hostess/Supervisor/Manager
    Hostess/Supervisor/Manager
    Captain/Assistant

    Entrance
    Entrance
    Entrance
    Entrance
    Restaurant
    Restaurant
    Table
    Table
    Table
    Table

    Whoever nearby entrance


    Drink only offer lounge/bar
    Check reservation books
    Repeater or reservation
    Check for table layout
    Whoever nearby guest
    Who escort guest to the table
    Guest without reservation
    Mention the name
    Take un-needed table top

    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Food Checker/Runner
    Captain/server
    Captain/server

    Table
    Table
    Table
    Table
    Table
    Cashier
    Table
    Table

    Kids, Elderly, Ladies & Gent


    Increase beverages sales
    Suggest cocktail or wine
    Repeat while writing
    Stored back
    Directly to the cashier
    According service standard
    According ordered item & standard

    Captain/server
    Captain/server
    Food Checker/Runner
    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Food Checker/Runner
    Captain/server
    Captain/server
    Food Checker/Runner
    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Captain/server

    Table
    Table
    Kitchen
    Table
    Table
    Table
    Table
    Table
    Table
    Table
    Kitchen
    Table
    Table
    Table
    Table
    Table
    Table
    Table
    Table
    Table

    Follow the standard


    Always use food name
    Flexibility required
    Guest satisfaction
    After guest finished
    Pouring or order more beverage
    According ordered item & standard
    Follow the standard
    Always use food name
    Guest satisfaction
    Flexibility required
    After guest finished
    Pouring or order more beverage
    Follow the standard
    Always use food name
    Guest satisfaction
    Pouring or other more beverage
    After guest finished
    Leave that only still used
    Cleaning table

    Revised:

    NOTES

    Page 1 of 2

    301. 002
    SUBJECT

    46
    47
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    52
    53

    STANDARD OPERATIONAL PROCEDURE


    SEQUENCE OF SERVICE LUNCH

    54
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    61

    Present dessert menu


    Take dessert / dessert drink order
    Cutlery adjustment
    Serve dessert drink
    Serve dessert
    Please guest to having dessert
    Guest satisfaction
    Dessert clear up
    BILLING
    Billing calling
    Take the billing
    Presenting bill, card & guest comment
    Try to get next reservation
    Check and settle bill
    Deliver bill to cashier
    Continue service
    Bid farewell

    62
    63

    Bid farewell
    Reset table

    Issued: 1 December 2015

    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Captain/server
    Captain/server

    Table
    Table
    Table
    Table
    Table
    Table
    Table
    Table

    Suggest dessert drink also


    Up selling After dinner drink
    Follow standard and dessert order
    Follow standard
    Follow standard
    Always use food name
    Guest satisfaction
    Clear all unneeded

    Food Checker/Runner
    Food Checker/Runner
    Captain/server
    Captain/server
    Captain/server
    Food Checker/Runner
    Captain/server
    All staff at section
    Hostess, supervisor &
    Manager
    Food Checker/Runner

    Cashier
    Cashier
    Table
    Table
    Table
    Cashier
    Table
    Table

    Leave chasier prepared


    Check all item is correct
    With courtency
    With courtency
    Received credit card / cash
    Wait for other billing roles
    Keep table clean
    Satisfaction & thanking the guest

    Entrance
    Table

    Thank you, good night


    As the standard

    Revised:

    Page 2 of 2

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