HPC3- Fundamentals in food service operations

General Sequence
1. Receiving of Table Reservation iii. Salad (silver service)
2. Setting up the Dining area for service iv. Entrée
3. Greeting of guest v. Main course (silver service)
4. Seating of guest vi. Dessert
a. Laying of table napkin (right side) b. Serving of wines (Serve right side)
b. Water Service i. White wine
5. Presenting the menu ii. Red wine
a. Introduce self at the left iii. Sparkling wine
b. Present menu at the right c. Buss out (right side)
c. Prepare Order slip and pen i. Buss out dishes every after the guest is
d. Push items on the menu (recommend) done eating
6. Repeat order d. Crumbling (removing of small crumbs from the
7. Retrieve Menu table)
8. Forward order slip i. Use a small plate and table napkin
a. 4 copies (cashier, kitchen, bartender, waiter’s e. 3 minute wait (asking the guest how was the dish
copy) served)
9. Serve complimentary bread i. 3 minute wait is done every after the
10. Serve of dishes (sequence of serving dishes will be based dish is being removed.
on the guest order) 11. Presenting the bill
a. Sequence of serving dishes (Serve left side) 12. Asked the over-all service
i. Appetizer 13. Bid goodbye
ii. Soup (silver service)

PREPARE DINING AREA FOR SERVICE

Waiter Good morning Mr./Ms. Assessor, I am ____________________ , I am here to perform the prepare dining area for service and
provide food and beverage service. Now I am going to receive a table reservation.

*Ring telephone*
Waiter Good morning ______________________ restaurant, this is __________________ how may I help you?

Guest Good morning! I would like to reserve a table at your restaurant please.

Waiter When would you like to reserve the table Maam/Sir?

Guest Can you reserve it on _______________

Waiter Okay Ma am/Sir. Under what name will be the reservation Ma am/Sir?

Guest Under Mr./Ms. ______________

Waiter Okay Ma am / Sir. What will be your expected arrival?
Guest Around 6pm.
Waiter For how many persons you would reserve Ma am/ Sir?
Guest Good for 2 only.
Waiter May I have your contact number Maam/Sir?
Guest Yes, sure. Its 0912345678
Waiter Thank you Maam/Sir
Waiter Are there any special request for your table Ma am/Sir?
Guest No. That will be all.
Waiter You have reserved a table good for 2 on _______________ at __________________ under the name of Mr./Ms.
______________. Is that correct Ma am/Sir?

Guest Yes that’s correct.

Waiter Okay. Thank you very for choosing _________ restaurant, we will be expecting your arrival. Have a great day!
*end of call*
Waiter After taking the reservation call, I am now going to set up the table.

*SET UP THE TABLE*

 Lay table cloth, centerpiece, salt and pepper shaker
 Ala carte Set-up (Basic)
 Russian Set-up (Complete set up)
 Identify the table appointments

Waiter Before the start of the operation, I ensure that I’m already done with my proper hygiene. I’m wearing my proper uniform that is
properly pressed and ironed, my hair is fixed. My shoes is properly polished.

I will now check the dining area:

 The floor is properly clean and it’s not slippery.
 The ceiling should have no cobwebs.
 The windows are properly dusted and clean and sanitized.
 The table and chairs are in properly alignment. No protruding objects, and thoroughly cleaned and sanitized.

I will check the dining environment:

 The light should not be too dark nor too dim.
 The music should be in modulated tone.
 The dining area should be free from eyesore.
 Minimize distractions, including reflections and glare from polished surfaces.
  Furniture and fixtures must be properly arranged, functional and correct furniture height (person’s feet should rest on
the floor when sitting).

I will check the service equipment:

 The china wares should have no cracks, properly polished, clean and sanitize.
 The glass wares should have no leaks, no crack, no water marks, no lipstick marks properly polished, clean and sanitized.
 The flat wares should have no rust, no water marks and no deformities especially for the tines of the fork. Properly
polished, clean and sanitized.
 The tray should be have no foul odor, dry at the bottom to prevent from accident. Properly polished, clean and sanitized.
 The condiments such as salt and pepper shaker, creamery set should be properly refilled and ready to use.
 The centrepiece should be at eye level. The flower should be fresh.

I will verify the menu in the kitchen.

 What items should be pushed and sale?
 What items are available and not available?

After verifying the menu in the kitchen, I’ am now ready to set-up the table.

I’ am now ready to welcome the guest.

Waiter Good morning /Good evening! Welcome to _____________ Restaurant, how can I help you?
Guest I have a reservation today.
Waiter Under what name the table is being reserved maam/sir?
Guest Under Mr./Ms. _________
Waiter Okay Maam/Sir, let me just check our reservation records
Waiter Okay Maam/Sir, your table is ready. Right this way please.
*assist guest to the table*
Is this table okay with you Maam/Sir?
Guest Yes
Waiter Okay Maam/Sir, please take your sit. (assist chair if the guest is a girl)
Waiter Excuse Maam/Sir, may I lay the table napkin?
Guest Yes please
Waiter *lay the table napkin of the guest*
Triangular fold – girl
Rectangular fold – guy
*pour water in the water goblet*
Waiter Excuse Maam/Sir, I am ___________ and I will be your food service attendant for today/tonight
By the way, here is our menu.
Guest Thank you
*order taking*
*apply suggestive selling technique*

Orders will be based on the guest either Ala carte or table d’hote
Example: guest ordered for table d’ hote.
Guest I’d like to order the set menu A please.
Waiter Okay Maam/Sir. Will that be all maam/sir?
Guest Yes
Waiter Okay Maam/Sir I would like to repeat your order, you ordered set menu A. Is that correct Maam/Sir?
Guest Yes. That’s correct.
Waiter May I get the menu Maam/Sir?
Guest Okay
Waiter I will now prepare the order slips. I have 4 order slips.
1 copy for the cashier for preparation of bill
1 copy for the bartender for the preparation drinks
1 copy for the kitchen for the preparation of food
1 personal copy for monitoring of orders.
Waiter Excuse me Maam/Sir. Here is our complimentary bread.
(apply silver service)
Guest Thank you
Waiter Your appetizer will be serve in ____ minutes. Excuse me
Waiter Excuse me Maam/Sir. Here is your order of appetizer this is __________
Guest Thank you
Waiter Excuse me Maam/Sir. How was our appetizer?
Guest It was delicious!
Waiter Thank you. May I now remove the appetizer dish?
*remove appetizer plate and cocktail fork*
Guest Yes you may
Waiter Your soup will be served in ____ minutes. Excuse me
Guest Okay
Waiter Excuse me Maam/Sir. Here is your order of soup this is __________
*apply silver service*
Guest Thank you
Waiter Excuse me Maam/Sir. How was our soup?
Guest It was good!
Waiter Thank you. May I now remove the soup dish?
*remove soup dish and soup spoon*
Guest Yes you may
Waiter Your salad will be served in ____ minutes. Excuse me
Guest Okay
Waiter Excuse me Maam/Sir. Here is your order of salad this is __________
*apply silver service*
Guest Thank you
Waiter Excuse me Maam/Sir. How was our salad?
Guest It was good!
Waiter Thank you. May I now remove the salad dish?
*remove salad dish, salad fork and knife*
Guest Yes you may
Waiter Your Entree will be served in ____ minutes. Excuse me
Waiter Excuse maam/sir here is your order of white wine to be paired with your ______. This is _______ produced in ________. It has
an alcohol content of ____. May I open the wine?
Guest Yes
Waiter *open white wine and pour it in the white wine glass*
Waiter I will be back to serve your entrée
Waiter Excuse me Maam/Sir. Here is your order of entree this is __________
Guest Thank you
Waiter Excuse me Maam/Sir. How was our entree?
Guest It was good!
Waiter Thank you. May I now remove the entree dish?
Guest Yes you may
Waiter *remove entrée dish, fish fork and knife and white wine glass*
Your main course will be served in ____ minutes.
Waiter Excuse maam/sir here is your order of red wine to be paired with your ______. This is _______ produced in ________. It has an
alcohol content of ____. May I open the wine?
Guest Yes
Waiter *open red wine and pour it in the red wine glass*
Waiter I will be back to serve your main course
Waiter Excuse me Maam/Sir. Here is your order of main course this is __________
*apply silver service*
Guest Thank you
Waiter Excuse me Maam/Sir. How was our main course?
Guest It was good!
Waiter Thank you. May I now remove the main dish?
Guest Yes you may
Waiter *remove main dish and showplate and red wine glass*
*remove complimentary bread*
Your dessert will be served in ____ minutes.
Waiter Excuse me Maam/Sir, may I crumb the table?
(prepare a small plate and a table napkin)
Guest Yes you may
Waiter Excuse maam/sir here is your order of sparkling wine to be paired with your ______. This is _______ produced in ________. It is
non-alcoholic. May I open the wine?
Guest Yes
Waiter *open sparkling wine and pour it in the sparkling wine glass*
I will be back to serve your dessert
Waiter Excuse me Maam/Sir. Here is your order of dessert this is _________
Guest Thank you
Waiter Excuse me Maam/Sir. How was our dessert?
Guest It was good!
Waiter Thank you. May I now remove the dessert dish?
Guest Yes you may
Waiter *remove dessert and sparkling wine glass*
I will be back for the receipt
Waiter Excuse me Maam/Sir, here is the receipt
*guest will choose the mode of payment either cash or credit card*
Example: credit card
Guest Here is my credit card and id
Waiter Okay Maam/Sir, I will be back for the receipt
Waiter Excusre Maam/Sir, here is the receipt, could you please sign this?
Guest Okay
Waiter Here is your receipt,credit card and id. By the way, how was our service?
Guest The service is really good, I enjoyed the food very much!
Waiter Thank you very much for the positive comments!
Thank you for dining and we hope to see you again!