Lecture No. 1 Welcoming and Greeting of Guests care should always be present.

ways be present. Different seating must be very careful not to touch any body part of the
arrangements should be made for different types of guests. guests while laying the napkins.
It is very important that you properly welcome and
greet guests accordingly as this may affect their dining Considerations should be given to He/she should introduce himself by name, “Hi, I
experience. am______, and I will be your food and Beverage Service
(a) customers with small children,
Attendant.Please let me know if there is anything I can do
Receptionist- is also known as a host or hostess.
(b) customers who prefer smoking or non-smoking areas, to make your dining experience more enjoyable.”
- The person who welcomes and greets guests in the
(c) customers with special physical needs, and Tips for Seating the Guests
restaurant.
(d) customers with communication difficulties. 1.Avoid the use of a four-seat table for one or two people
- Should be well-groomed and present at the dining room
unless there is no other table available.
or restaurant entrance. As a receptionist, you have to consider the following
when assigning tables or seats to customers: 2. Loud, noisy parties may be placed in private rooms or
- must greet the guests with enthusiasm and be respectful
towards the back of the dining room to avoid disturbing
at all times. • Accommodate the guests’ preferences whenever other guests.
possible. If not possible, apologize and offer what is
Points to Remember
available. 3. Elderly or handicapped persons may wish to be near the
1. When guests arrive, open the door. Walk towards the entrance of the room to avoid a long walk.
• Consider the expected number of guests at the party
guest, make pleasant eye contact and address them
and assign them where they have enough space to sit. 4.Young couples prefer quiet corners with good view.
with the appropriate greeting for the time of the day.
• For groups with kids, position them in the corner or wall 5.Place well-dressed parties at the center of the dining area
2. Use the guest's name when known.
side. for they can be an asset to the restaurant.
3. Be aware of the guests as they come into the dining
• For couples, assist them to the seats with the best view. 6. Should the guest request a specific location, try to
room or restaurant.
accommodate him/her.
• ·Special care must be given to persons with mobility
4. Extend assistance to the guests as much as possible.
difficulties. 7.In seating the guests, assist first the ladies, then the
5. Check for any reservation. gentlemen. In case there are children in the group, they
• ·Ladies must always be seated first and against the wall should be assisted first.
6. Pull the chair out for the guest. Then endorse the guests (if any) Pull out the chairs for them if they let you.
to the waiter. Lecture No. 3
As soon as all the guests have been seated, the receptionist
7. The receptionist leaves the table once the waiter must now introduce the waiter. The receptionist should MENU -a list of all food and drinks that are offered in a food
approaches the guest's table to offer the Before Dinner inform the waiter about the guests’ special requests (if any) establishment.
drinks. or important information such as guests’ allergies.
Types of Menu
Lecture No.2 Seating of the Guests When all the guests are seated, the waiter unfolds the
● A la Carte Menu- a multiple-choice menu that
napkins and gently places them on each of the guests’ laps.
The manner in which customers are seated should shows portioned dishes and each dish is priced
Minimum handling of the napkins must be ensured. He/she
contribute to making favorable impressions. Courtesy and separately. -It allows the guest to choose dishes
whose prices are within his/her budget.
 ● Table D’hote is a French phrase, which literally 3. Cycle Menu- a set of dishes or menu items that is 3. menus with the right hand while standing on the
means “host’s table”. It offers one or more variants different for each day during a cycle and repeats. right side of the guest, maintaining eye contact
of each dish for fixed prices. Such a menu may also with each of the guests.
4.Breakfast Menu-is fairly standardized. Most restaurants
be called Prix Fixe (fixed price). It usually includes 4. When handing out the menus, ensure these are
will offer a choice of juices, cereals, eggs, breakfast meats
three or five-course meals available at a fixed price. positioned the right way, not upside down.
like bacon, sausages, or ham, waffles, or pancakes with
5. Open the menu on the first page while offering it
Differences between Ala Carte and Table D’hote Menu maple syrup
to guests. Hold the menu at the upper part with
Ala Carte 5. Lunch Menu-composed mostly of light and often your right hand.
informal meals. Businesspersons prefer sandwiches, salads, 6. Present the menu when guests are already
Food is kept in a semi-prepared form and takes time to and soups due to limited time at lunch breaks. Salad bars comfortably and properly seated.
serve. have become an important part of most luncheon 7. Menu should be presented right side up. One-piece
restaurants. The Lunch menu must be easy to read and the menu is presented with handed-cover face-ups.
Food items are individually served and guests pay for
food included therein must be produced quickly. Book type with multiple menus is presented on the
what they order.
first appropriate major course page.
6. Dinner Menu-is more elaborate as guests have more time
There is a vast choice. The menu is elaborate. 8. Hand menus to the guests with politeness and a
and leisure for eating. The dinner menu has larger serving
smile accompanied by some introductory
Silver is laid according to the dishes ordered portions. As such, people are willing to pay extra for these
suggestive selling.
meals. Alcoholic drinks are an essential part of the dinner
Table D’hote menus.
9. In presenting the menu, one can say, “May I
present to you our menu”.
Food is kept in a fully prepared form and can be served 7.California Menu- features items that are traditionally
immediately. available for breakfast, lunch, and dinner and are offered Lecture No. 4
throughout the day.
The menu is collectively priced and the customer has to 1. Always have a sharp pencil or pen and order
pay for the full menu whether he consumes a certain dish 8. Children’s Menu typically has burgers, French fries, forms/slips/pads ready.
or not. noodles, ice cream, and soft drinks. Serving portions are
usually smaller and are often priced lower. 2. Approach the guest after you have given them the time
There is limited choice. The menu is comparatively small. to look at the menu. Sometimes guests signal their
9. Dessert Menu- is offered by restaurants that have good readiness to order.
Silver for the whole menu is laid in advance as the menu patisserie.
is known in advance.
10. Tourist Menu- is posted on board outside the 3. It may not be possible to identify the host/hostess, but if
Other Types of Menu: restaurant, usually with an attractive headline price, you can, approach his/her first because he/she may wish
primarily designed to attract tourists. to order for his/her guests.
1. Static Menu- the most common type of menu and does
not change every day. These are divided into categories of Important Things to remember in Menu Presentation 4. If he/she does not begin, take the order from the female
appetizers, salads and soups, entrees, and desserts. member to his/her right and go clockwise. If there are
1. Make sure menus are clean, presentable, and correct. children, begin with them.
2. Du Jour Menu or Daily Menu- changes daily and is 2. Never put the menus on the table where the guests
focused on seasonal ingredients. have to pick them up.
 following to his right and give an identification number to Write the following:
5. When there is a couple, approach the man first if they each guest. You should plan some coding method on your Supplement- when it is required to use a
are ready to order. own to easily understand who orders which food. As a second docket
professional server, you should not ask “who ordered…” or Accident- if there is an accident with a dish
6. Stand erect to the left of the guest with the order pad serve the wrong food to a guest. due to a repeat order
supported in the palm of your hand and the ball pen ready. Return- if the wrong dish is sent from hthe
16. Generally, guests will order an appetizer first, then
kitchen, it should be returned with a docket
7. Never trust your memory with the orders. Always jot beverages, then main course, and lastly some dessert
them down together with other instructions. items. If guest orders haphazardly, it is your duty to serve
headed wit ‘return’
food according to the sequence.
2. Duplicate Docket System- (2 copies), often
8. Bend slightly forward in an attitude of close attention.
used in small, informal restaurants
17. Give proper time to guests to enjoy their beverage • The duplicate copy is also used for
9. Incorporate suggestive selling techniques throughout items. If the glass gets empty, you can graciously ask him billing purposes.
the order-taking process. You could say, “Would you like whether he wants replenishment by saying this: “Would 3. Electronic Billing Machine- used in
to start with a cocktail Sir/Mam?” you like me to replenish/refill your glass, Sir/Ma’am?” establishments where the waiter, rather than
the cashier, prepares the bill with accuracy
10. Give attention to orders with special requests. Be sure 18. If the guest is in hurry and seeks your assistance, and speed.
you understand what each guest wants. Repeat orders as suggest to him some “ready to serve” food items rather 4. Computerized systems- used in large
you write them down to prevent errors and guest than “cooked to order” items. establishments.
displeasure. Point of Sale (POS) Equipment:
19. Suggestive Selling is a good skill to have for a waiter POS system can add convenience, accuracy
11. Pay particular attention to the preparation and but you may want to identify the guests you apply them and save time in busy situations.
variations of accompaniments, with specific reference to to. • Acts as cash register as well as a
the “doneness” of steak, fish, or meat and condiment, computer.
sauce, and dressing, among others. 20. Be certain to write orders legibly to save difficulties for • Calculates cash due for every ordered
everyone. entered
12. Record the proper sequence of serving to start with
the appetizer, soup, salad, entrée, main course, dessert, Lecture No. 5 • Record the method of payment
and coffee. • Keep track of the cash in the cash
Liaise-to establish a working relationship, typically in order
drawer
to cooperate on a matter of mutual concern.
13.Record beverage orders separately. • Create hourly employees to clock in
Types of Docket System: and out
14.Ask when the beverage is to be served • Calculate labor and payroll data
1. Triplicate Docket Sytem- Traditional Manual • Record daily check averages for each
15. It is very important to keep the sequence when your system,(3 copies) often used in medium and worker
present food. In your notepad, you have to write down large-sized hotels and restaurant. (Food and
both the sequence of the food and the name of the person
• Keep track of menu items sold
drink orders must be written legibly to avoid
who orders it. Generally, it is done in a clockwise • Record information on repeat
misunderstandings)
direction. First, take orders from the host and then start customers
Basic process for adjusting covers: a) American Service(Pre-plated Service) sideboard but may be done in the
✓ Food is prepared in the kitchen and kitchen)
• Use the food order as guide to collect the
plated in plates
cutlery and service equipment required by
✓ The kitchen staff predetermines the Lecture No. 8
each guest.
portion size and accompaniment
• Check service equipment for chips, marks, ✓ Server brought the pre-plated food to
Table setting refers to the way a table is set with
spills and drips. tableware for serving and eating.
the guest table
• Place cutlery in order from outside working in b) Silver service/ English service • The arrangement for a single diner is
towards the center of the cover. (Platter to Plate, Host Service or Family called a place setting.
• Stand between each customer and adjust the Service)
cutlery nearest to you. Never reach across the Basic rules for laying the tables:
✓ Food is brought in a platter and
front of the customer to adjust a cover. presented to the host for approval. 1. Table Linens
• Remove unnecessary cutlery from the table ✓ After getting the approval, server ✓ Has to be laid properly
and place it on your service tray. places the platters on the tables ✓ White cloth is preferred but not
• Place any special service equipment like ❖ Either the host or the server mandatory
pepper mills or lobster pricks. makes the food portion and ✓ ONLY RULE is to make sure that linen
• While adjusting the covers the waiter should serve directly on guest plates. patterns and china patterns do not
be monitoring the kitchen at the same time to c) French Service clash.
ensure prompt pick up of food items (Cart Style/ Gueridon Service) 2. Chargers
When kitchen staff prompt that the food is ready there are ✓ Unprepared or partially prepared food ✓ It should be placed on the table first
several things that must be checked: is brought from the kitchen and the ✓ Each plate should be at the center of the place
cooking is completed tableside usually setting.
✓ Food must be well presented; its quality ✓ It can also be called the ff:
must meet the restaurant’s standards. on a cart.
❖ Service plate
✓ Food must be served at the correct ✓ Include food that requires short time
❖ Base plate
temperature. to prepare
❖ Cover plate
Banquet Style
✓ Food must be served as exactly as the ❖ Lay plate
guest ordered. ✓ Large trays or platter are prepared in ❖ Place plate
After checking thefood items the waiter must now transfer the kitchen ✓ Chargers are decorative elements that are
and place these promptly on the guests’ table. placed under the plates to add color or texture
✓ Server take the platters to guests’ table
to the table.
Lastly, the waiter must identify additional items required ✓ Server hold the tray in one hand and
3. Napkins
from the kitchen by continuously monitoring service areas. serve food withtwo silver forksin ✓ Linen napkins should be folded elegantly and
another hand. placed at the center of the dinner plate.
Lecture No.7 d) Russian service 4. Silverware
✓ Food courses brought to the table ✓ Placed in order of use
Table Service
Food and beverages are served on the table. sequentially. Food is being portioned ✓ The diner will start from outer to inner.
on the plate by the waiter(usually at a
 ✓ Place all silverware an inch from the table’s b. To keep the tablecloth firmly in place;
edge.
5. Knives c. To protect the surface of the table and prevent rattling
✓ Set knives on the table to the right of the service of flatware; and
plate.
d. To absorb moisture in case liquid spills on the table
✓ We can use a maximum of 3 knives on the table
(each with a specific purpose). 2. Soiled or torn linen should not be used. Three
✓ Blade should be facing the service plate. types of table cloths namely cotton, linen and damask are
6. Forks used.
✓ Forks are placed at the left side of the service plate 3. If a bud vase is used as a central decorative piece it
in order of use (Maximum of 3 forks: salad fork; should not be very large or tall as it might obstruct the
fish fork and the dinner fork (maincourse).
view of guests sitting opposite each other. Heavily scented
✓ Oyster (Cocktail) fork is placed on the right side.
flowers should be avoided as they affect the flavor of the
7.Spoons
food.
✓ Set after the knives in the following order: Tea
4. Each cover should be well- balanced. A cover is the
Spoon followed by Soup Spoon).
space required on a table for laying silverware,
8. Glasses
dinnerware, glassware, and linen for one person.
✓ Set above the service plate to the right in this
5. All tablewares should be placed about an inch from
order: Water, Champagne, Red wine, White
the edge of the table so that they will not be
wine, and Sherry Glasses (from left to right)
accidentally tipped over.
✓ Note: Champagne and Sherry as ordered only.
9. Dessert 6. Tableware should be spotlessly clean and well-
polished.
✓ Dessert plates and coffee/tea cups will be set out
after dinner.
✓ A dessert spoon and dessert fork should be placed
above the dinner plate.
✓ Coffee spoons should be placed on the saucer.
✓ Coffee or tea mugs are not used in a formal
dinner.
Points to remember when laying a table:

1. The table on which a table cloth will be spread

a. To protect the diners’ wrists and elbows from the sharp