➢ Physical & mentally prepare before the duty start ➢ Come 10 minutes earlier before the duty start ➢ Avoid talking not related to work ➢ Be pro-active, avoid standing without doing anything ➢ No smoking during operating hours ➢ No gum chewing or eating in front of the customers ➢ No use of mobile phone while on duty, if important call required needs to go back of the area ➢ Silent and discreet colleagues during the service having his personal equipment on ➢ Use an adequate language (ban slang or swear words…) ➢ Avoid collisions during the service with colleagues, “use the right side” always ➢ Look physically professional & alert Carrying “back to basics” ➢ Left hand carry and never reach the customer ➢ Right hand works and reach the customer ➢ Utensils and glasses are always carried on trays or transport plate never directly by hand ➢ If using plates or stain steel trays, cover it with a dolly paper or a napkin ➢ Always use a service cloth to carry hot plates. ➢ Containing dishes should always be placed on plates with dollies or saucers At the guest table “Back to basics” at the guest table ➢ Women are usually served first. ➢ If it is an honorary dinner, the guest of honor is served first. ➢ Otherwise, the age and status of the guest determine the sequence, with older or more distinguished guests served first. ➢ The host is always served by his or her guests Beverage service ➢ Hold glasses by the foot or stem only. ➢ Glasses are always placed to the right of the guest with the right hand. ➢ Beverages are always poured from the right side of the guest.
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