The Shangri-La Experience
Page 30
Cocktail Bar
The sophisticated art of mixology
1. We will serve drinks stylishly, through glassware, napery and garnishes that are interesting, unique and locally inspired
2. We will prepare and present our drinks with panache, such as showmanship behind the bar, shaking and pouring martinis tableside and using modified club service
3. Our wines and spirits will feature a wide selection, including a minimum of eight red and eight white, and luxury brand champagnes by the glass, reflecting various price-points (This standard may not be perfect for some specific locations. But from a competitive perspective, this level of choice is required.) 4. We will serve unique, Asian or locally inspired complimentary snacks; guests ordering wine will receive special snacks that differ from guests ordering cocktails
5. Our tabletops will always be preset with an element of interest, such as local accents, florals, and candles in the evening
6. We will be especially attentive to guest comfort and engagement, for example by ensuring that chairs and pillows are well-arranged, and bending or kneeling when speaking to guests on low seats to achieve eye-level contact
7. Our service will be attentively and seamlessly paced so that the guest never has to wait or signal for service
8. When wine or cocktail assistance is requested, we will engage by asking multiple questions to determine guest preferences, make appropriate recommendations accordingly with helpful descriptions
9. Whenever a guest has accepted our recommendation, the colleague giving the recommendation will return to ask how they enjoyed it
10. We will present our checks in distinctive folders/trays that are Asian or locally inspired, not a typical folder; when guests are reviewing the check, we will allow privacy
Shangri-La Operating Manual ©Shangri-La International Hotel Management Limited
03/2015
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