Lobby Lounge Service Procedures

SERVICE PROCEDURES:
General Rules
Lobby Lounge Service Sequence
Bar Counter Service Sequence
BEVERAGE DEPARTMENT
SERVICE RULES
1. Use the correct glass for each drink.
2. Always check that all glasses are sparking clean and in good condition ( without cracked and
chipped glasses, cups, tea pots, decanters, etc.)
3. Drinks served in glasses (also empty glasses ) have to be served always on tray.
4. For Hygiene reason ,do not touch the inside part and rim of the glass.
5. Drinks should be served from the right side and poured with the right hand.
6. Use coasters when serving drinks on tables without table cloth. Provide cocktail napkins for
guests.
7. Avoid pouring drinks across the table, or serving guests around the table while standing at one
spot. Use discretion when serving guests bearing in mind the guests convenience,
8. Serve the ladies first, except for wine-testing. This would normally be for the person who ordered
the wine.
Lobby lounge & noble bar service sequence

1. The guests enter and greeted by Noble Bar/ Lounge staff (waiter /waitress ) according to the
time of the day.
2. Ask guest how many persons the party will be and take them to the table.
3. Waitress /waiter helps guests with their winter jackets and coats. Pulls chairs when seating guests.
4. As soon as the guests are comfortable, hand over the drink list or you may ask the guest, “What
cocktail would you like to have ?”
5.Waitress /waiter takes order, using the number system. Repeats orders to confirm. Makes sure the
Captains order slip is filled out correctly.
6. Waitress /waiter collects the drinks from the bar. While the cocktails are being prepared, coasters,
paper napkins, peanuts must be arranged on the tray.
7. Check correctness and completeness of orders before leaving the bar.
8. When serving beverages, mention the name of the cocktails /drinks.
9. Before leaving the Table wish the guests an enjoyable evening or say, “Enjoy your drinks!”
10. Keep your eyes on your customers and anticipate what they might need, Like, additional drinks.
Peanuts, refills of wine, coffee, tea, etc. Never leave your guests unattended.
11. Light guest’s cigarette (if any ) and keep changing ashtrays even when there is only one
cigarette butt. (This is our service standard.)
12. If the guest asks for the bill, check it thoroughly and present it in a bill folder. (Make it a habit
to check and double check bills before presenting them to the guests. )
13. When guests are about leave, pull the chairs and assist them with their winter coats and jackets.
14. Do not forget to bid good-bye, say, “Thank you very much for coming !” and invite them to
come back!
15. Check tables and sofas (chairs )if they have forgotten something .
16. Clean and reset table.
BEVERAGE DEPARTMENT
SERVICE SEQUENCE FOR BAR COUNTERS
1. Bartender / barmaid greets guest.
2. Bartender asks guest what drink would he /she wants.
3. Bartender fills out Captains order slip correctly and gives it to the cashier.
4. Bartender prepares drinks and serves together with peanuts or chips and cocktail napkin.
5. Bartender lights guest’s cigarette (if any ) and changes ashtray even with only one cigarette butt.
6. Bartender should make guest feel at home and should not be left unattended.
7. As soon as the guest consumes his /her drink bartender asks if he /sh.e wants another one.
8. If guest does not want any mare drinks. bartender requests cashier to prepare the bill.
9. Bartender presents the bill ( in a bill folder ) upon request of the guest only.
10. When bill is settled, bartender thanks the guest.
11. When guest is leaving, bid good-bye and invite him/her to come back. Say, “Thank you for
coming, hope to see you again.”
12. Bartender clears soiled glasses, wipes bar counter and resets for the next guests.
WINTER WARMERS
MENU INGREDIENTS
PREPARATION AND SERVICE PROCEDURE
WINTER WARMERS
Piping Hot Drinks for Nappy Days and Cold Evenings
HOT TEA PUNCH

Hot English Tea with Himbeergeist, Sugar
And a slice of Lemon
RMB. 00.00
JAMAICAN SUN
Dark Rum with Steaming Hot Lemon Tea
RMB.00.00
IRISH COFFEE
Coffee and Irish Whiskey, Sugar
Whipped Cream and Kahlua
RMB.00.00
DRAMBUIE COFFEE
Drambuie with Coffee, Sugar
Whipped Cream and Dahlua
RMB.00.00
CAFÉ BON VIVANT
Coffee,Cognac and Cointreau
Blended to Perfection
RMB.00.00
MEXICAN COFFEE
Tequila and Tia Maria coffee
With Whipped Cream
RMB.00.00
CAFÉ ALLEGRO
Hot Coffee flavoured with
Italian Liqueurs –Galliano and Sambuca
RMB.00.00
Prices are in RMB and subject to 15% surcharge
RECIPE FOR WINTER WARMERS

Piping Hot Drinks for Nappy Days and Cold Evenings
Jing Lun Hot Tea Punch:

-White sugar on glass rim
-English Tea Bags in Hot Water
-1 oz. Himbeergeist – flame and add brown sugar and stir
-Pour hot tea into the glass
-Put a rounded slice of lemon into the glass
-Serve on a plate underliner with paper doily.
Jamaican Sun:
As above, using Jamaican Kark Rum
Irish Coffee :(see next page for detailed procedure )

-put white sugar on Irish Coffee glass rim
-Prepare 2 more extra glasses.
-Pour 1 oz. Jameson whiskey into a glass and flame for 30 seconds by pouring back
and forth using the other glass.
-Add brown sugar and stir.
-Heat Irish coffee glass (with sugar on rim ). Transfer the whiskey into it.
-Pour coffee and add whipped cream on top.
-Add few drops of Kahlua.
-Serve on a plate underliner with paper doily and a tea spoon.
Drambuie Coffee
-As above, using Drambuie instead of Jameson Irish Whiskey.
-No Kahlua
Café bon Vivant

-As above, using ½ Cognac and ½ Cointreau
Mexican Coffee
-As above, using ½ oz. Tequila and ½ oz. tia Maria
Café Allegro
-As above, using ½ oz. Galliano and ½ oz. Sambuca
IRISH COFFEE PREPARATION

(for one person )
EQUIPMENT NEEDED INGREDIENTS:

1. Burner 1. Jameson Irish Whiskey
2. Irish Coffee Glass 2. White Sugar
3. Teaspoons 3. Brown Sugar
4. Coffee Pot 4. Hot coffee
5. Bread plate with doily paper 5. Whipped Cream
6. Red wine glass (2 pcs.) 6. Kahlua
7. Dessert spoons (2 pcs.)
PROCEDURE:
1. Pour a little amount of Irish whiskey on a B/b plate.
2. Dip the Irish Coffee glass rim into the Whiskey. Rim the glass with white sugar. Put aside.
3. Warm the 2 glasses of red wine. Pour 1 oz of Irish Whiskey into a glass.
4. Flame and pour back and forth into each glass for 4 times.
5. Put brown sugar and stir till sugar dissolves .
6. Heat the Irish Coffee glass and transfer the Whiskey into it.
7. Pour Coffee and top with whipped cream.
8. Add few drops of Kahlua
9. Place on a plate underliner with paper doily serve with a tea spoon on the side.
10. Serve and say –“Enjoy your Irish Coffee Sir/ Madam”.

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SERVICE PROCEDURES:

Lobby lounge & noble bar service sequence

7. Check correctness and completeness of orders before leaving the bar.

8. When serving beverages, mention the name of the cocktails /drinks.

16. Clean and reset table.

SERVICE SEQUENCE FOR BAR COUNTERS

1. Bartender / barmaid greets guest.

2. Bartender asks guest what drink would he /she wants.

10. When bill is settled, bartender thanks the guest.

Piping Hot Drinks for Nappy Days and Cold Evenings

HOT TEA PUNCH

Prices are in RMB and subject to 15% surcharge

RECIPE FOR WINTER WARMERS

Jing Lun Hot Tea Punch:

Irish Coffee :(see next page for detailed procedure )

Café bon Vivant

IRISH COFFEE PREPARATION

EQUIPMENT NEEDED INGREDIENTS:

1. Pour a little amount of Irish whiskey on a B/b plate.

5. Put brown sugar and stir till sugar dissolves .

7. Pour Coffee and top with whipped cream.

8. Add few drops of Kahlua

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