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F&B Service - 10 Golden Rules

The document lists 10 golden rules for food and beverage service. The rules instruct servers to be friendly, have positive energy, help guests, carefully listen to and repeat orders, learn menus well, check on tables frequently, be well-groomed, use guest names, keep serving stations clean and organized, and keep menus in good condition. The document also outlines the standard sequence of service for servers which includes welcoming guests, seating them, taking and serving orders, checking on satisfaction, and billing.

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Joy Mitzi Nunumete
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4K views3 pages

F&B Service - 10 Golden Rules

The document lists 10 golden rules for food and beverage service. The rules instruct servers to be friendly, have positive energy, help guests, carefully listen to and repeat orders, learn menus well, check on tables frequently, be well-groomed, use guest names, keep serving stations clean and organized, and keep menus in good condition. The document also outlines the standard sequence of service for servers which includes welcoming guests, seating them, taking and serving orders, checking on satisfaction, and billing.

Uploaded by

Joy Mitzi Nunumete
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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F&B SERVICE – 10 GOLDEN RULES

1. You should be the friendliest waiters that people have ever met
(Anda harus menjadi pelayan paling ramah yang pernah ditemui orang)
2. Have positive ENERGY
( Memiliki ENERGI positif)
3. Always try and help guests when sitting or arround the buffet
(Selalu mencoba membantu para tamu ketika duduk atau berada disekitar area
buffet)
4. Listen carefully and always repeat the guests order
(Dengarkan baik-baik dan selalu ulangi urutan pesanan tamu )
5. Learn the menus well and know what the chefs can and cannot change
(Pelajari menu dengan baik dan tahu apa yang bisa dan tidak bisa dirubah oleh chef )
6. Always check tables and guests as you walk around
(Selalu periksa meja dan kebutuhan tamu dimana saja anda berada)
7. Always be well groomed and use deodorant
(Selalu menjaga penampilan dan gunakan deodoran )
8. Always use the guests name if you know it – if not say sir - never say Mr
(Selalu gunakan nama tamu jika Anda tahu - jika tidak, gunakan “Sir” - bukan “Mr”)
9. Make sure the waiter stations and restaurant are always clean and well maintained –
tables and chairs are even
(Pastikan waiter station dan restoran selalu bersih dan terawat – meja dan kursi
tersusun baik)
10. Make sure menus are always in perfect condition
(Pastikan buku menu selalu dalam kondisi sempurna)
Sequence of Service
 Welcoming the Guest at the Restaurant
 Escorting the Guest to the Table
 Seating the Guest
 Un – Folding Napkins
 Presenting Beverage List
 Presenting the Menu
 Taking Food & Beverage Order
 Serving Beverage Order
 Adjustment Cutleries According to Food Order
 Picking Up Food Order
 Serving Food Order
 Proposing Another Drinks
 Checking Guest Satisfactions
 Clearing Up The Table
 Crumbing Down
 Presenting The Bill
 Bid Farewell
F&B SERVICE – 10 GOLDEN RULES

1. You should be the friendliest waiters that people have ever met
(Anda harus menjadi pelayan paling ramah yang pernah ditemui
orang)
2. Have positive ENERGY
( Memiliki ENERGI positif)
3. Always try and help guests when sitting or arround the buffet
(Selalu mencoba membantu para tamu ketika duduk atau berada
disekitar area buffet)
4. Listen carefully and always repeat the guests order
(Dengarkan baik-baik dan selalu ulangi urutan pesanan tamu )
5. Learn the menus well and know what the chefs can and cannot change
(Pelajari menu dengan baik dan tahu apa yang bisa dan tidak bisa
dirubah oleh chef )
6. Always check tables and guests as you walk around
(Selalu periksa meja dan kebutuhan tamu dimana saja anda berada)
7. Always be well groomed and use deodorant
(Selalu menjaga penampilan dan gunakan deodoran )
8. Always use the guests name if you know it – if not say sir - never say Mr
(Selalu gunakan nama tamu jika Anda tahu - jika tidak, gunakan “Sir” -
bukan “Mr”)
9. Make sure the waiter stations and restaurant are always clean and well
maintained – tables and chairs are even
(Pastikan waiter station dan restoran selalu bersih dan terawat – meja
dan kursi tersusun baik)
10. Make sure menus are always in perfect condition
(Pastikan buku menu selalu dalam kondisi sempurna)

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