YouSEQUENCE AND SCRIPT FOR RESTAURANT SERVICE and WINE SERVICE

STEP 1: WELCOMING/GREETING THE GUEST (Stand at attention beside the door. Wear Your best smile.)

Server: Good morning/afternoon Sir/Ma’am. Welcome to Food Villa! We have

Prepared a nice table for you. For how many persons Sir/Ma’am?

Guest: Good afternoon, just for one person.

Server: Ok Sir/Ma’am. This way please.

STEP 2: ESCORTING/SEATING THE GUEST (Assist for Female Guest, Optional if Male)

Server: Is this table comfortable for you Sir/Ma’am or would you like to transfer to a different Table?

Guest: It’s comfortable for me, thankyou.

Server: Ok Sir/Ma’am. Would you like me to open the table napkin for you and put it in your lap?

Guest: okay.

STEP 3: OFFERING AND SERVING BEFORE-DINNER DRINKS (Cold Water or Guest’s Favorite Drink)

Server: Excuse me Sir/Ma’am, would you like to have a glass of water?

Guest: Yes please.

Server: Right away Sir/Ma’am. (Get the pitcher filled with water. Hold it properly. Stand at the

Left side to avoid reaching for the glass.)

Server: Excuse me Sir/Ma’am, here’s your water. I’ll be back for the menu.

STEP 4: PRESENTING THE MENU (Hold it properly. Open if multiple pages. Bring your Pen And Order
Slip.)

Server: Excuse me Sir/Ma’am, here’s our menu. Would you like to have some time to review our

Menu or shall I take your order now? (If the guest will take orders directly, proceed to Step 5.)

Guest: I’ll review the menu first.

Server: Okay Sir/Ma’am. I’ll be back after 15 minutes.

STEP 5: TAKING FOOD ORDERS (Stand at attention holding properly your pen and order Slip. Right side
for American and French Service, left side for Russian Service.)

Server: Excuse me Sir/Ma’am, are you ready to take your orders?

Guest: Yes I am.

For my Appetizer, I would like to have

Sticky Baked Chicken Wings

For my Soup, I would like to have

Sopa de platano

For my Salad, I would like to have

Waldorf Salad

For my Main Course, I would like to have

Honey – Dijon Pork chops

For my Dessert, I would like to have

Boston cream pie

For my Beverage, I would like to have

Perfect Martini

(Do suggestive selling, recommend dishes or other items not ordered by the Guest. Be Convincing!)

Server: Ok Sir/Ma’am. Can I repeat your orders?

For your Appetizer, you have ordered

Sticky Baked chicken wings

For your Soup, you have ordered

Sopa de platano

For your Salad, you have ordered

Waldorf Salad

For your Main Course, you have ordered

Honey – dijon pork chops

For your Dessert, you have ordered

Boston cream pie

Perfect Martini

Shall I serve it together with your first course or with your main course?

Server: Would that be all Sir/Ma’am?

Guest: Yes that’s all.

Server: May I please have the menu?

(Guest gives back the menu.)

Server: Thank you Sir/Ma’am. Your orders will be served within 15 to 20 minutes.

STEP 6: COMPLETING TABLE SET-UP (At this part, provide the lacking cutleries and table

appointments or remove the extra ones. Check the Guest’s orders for reference.)

Server: Excuse me Sir/Ma’am. Can I get the extra appointments?

Guest: Sure.

Server: Thank you Sir/Ma’am. I’ll be back to serve your orders.

STEP 7 AND 8: PLACING OF ORDERS IN THE KITCHEN AND ASSEMBLING OF ORDERS:

(Preparation time for service. At this part, select the tools and equipment for service.)

STEP 9 AND 10: SERVING AND CLEARING OF ORDERS (Serve according to sequence.

Check the Guest’s orders for reference. Mention the name of the order upon serving.)

Server: Thank you for waiting Sir/Ma’am. Here’s your _____. Enjoy your meal!

Appetizer:

Sticky Baked Chicken Wings

Soup:

Sopa de platano

Salad:

Waldorf Salad

Main Course:

Honey – Dijon Pork Chops

Dessert:

Boston cream pie

Perfect Martini

Server: Excuse me Sir/Ma’am, can I get your soiled dishes?

Guest: Yes sure.

Server: Thank you Sir/Ma’am. I’ll be back for you next course.

(Serve next course. Continue doing so until all orders are served.)

STEP 11 AND 12: PRESENTING AND SETTLING THE BILL (Use the Bill Folder. Never open.)

Server: Excuse me Sir/Ma’am. Here’s your bill.

Guest: Here you go.

Server: Thank you Sir/Ma’am. I receive $200. I’ll be back for your change and your receipt.

STEP 13: BIDDING GOODBYE (Escort the Guest upon going out.)

Server: Thank you for dining with us Sir/Ma’am. We look forward for your next visit. Have a

Good day/nice evening.

PART 2- WINE SERVICE (SOMMELIER)

(Sample Spiel, change the main course, recommended wine and the description of your wine)

PRESENT WINE LIST

Sommelier: Good morning/afternoon Sir Jetrix. I am Raven, your sommelier,

I am here to present to you our wine list for you to choose wines that accompany your meal.

Here is the wine list.

Guest: Thank you.

RECOMMEND WINE

Sommelier: Sir Jetrix. since you’ve ordered our Honey – dijon pork chops.May I recommend the Frontera
Merlot. It has Appealing ruby-red wine with a fruity aroma and notes of chocolate, red plums and
vanilla.Which really matches the taste of your main course. Would you like to have that Ma’am?

Guest: Okay, I would love to have that

Sommelier: May I repeat your order, for your main course wine you will have a Frontera Merlot.

Is there anything else you’d like to add sir?

Guest: Nothing else, thank you.

Sommelier: I will now prepare your wine, Sir Jetrix .

SERVE WINE

Sommelier: Excuse me Sir Jetrix. May I present to you your order of Frontera Merlot

From Chile at the Concha y Toro vineyards a year 1883

With an alcohol content of 12-13% It has 750 ML with a very good fragrance of the aroma of the

Wine. Should I open it sir?