Lobby Lounge Service Procedures
Lobby Lounge Service Procedures
Lobby Lounge 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.
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.
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 .
BEVERAGE DEPARTMENT
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.
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
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
Jamaican Sun:
As above, using Jamaican Kark Rum
Drambuie Coffee
-As above, using Drambuie instead of Jameson Irish Whiskey.
-No Kahlua
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
PROCEDURE:
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.
6. Heat the Irish Coffee glass and transfer the Whiskey into it.
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”.