Servers - Steps of Service

Question 1

Greeting a table

Answer 1

• Pay special attention to any chits received
• Greet the table warmly and in a timely fashion (2 minute rule)
• Introduce food and beverage menu
• Take beverage order and repeat order back
• Offer snacks or appetizers
• Offer still or sparkling water

Question 2

Assess the table

Answer 2

• What kind of dining experience are they looking for?
• Are they celebrating a special occasion?
• Who is the host?
• Is there a particular guest that needs more attention?
• Be efficient with your time and energy

Question 3

Entering drinks into POS

Answer 3

• Enter drinks right away
• Use the “stay” option for drinks when entering drinks and food together
• Drinks should always land before the first course of food when ordered at the same time
• Make sure you entered accurate position numbers

Question 4

Beverage service

Answer 4

• Stab your service bar ticket every time you pick up drinks
• Servers bring stemware for wine (not support staff)
• Open-arm service - serve from the right when possible *Move yourself around a table to place drinks
• All drinks, even 1 drink, must be run on a tray

Question 5

Taking food orders

Answer 5

• Write down orders every time
• Enter in accurate position numbers
• Try to get full food orders whenever possible.
• Make suggestions and encourage guests to order in a fashion that will be most rewarding.
• Don’t hold orders in your pocket. Always put orders in right away.
• Ask about allergies, intolerances, and dietary restrictions
• Repeat orders back to your table and let guests know how food will be coursed at the time you take the order.
• Remove all menus from tables after orders are taken. *Bring menus back as needed. Leave just one menu if guests feel they’ll need to continue ordering.

Question 6

Entering food into POS

Answer 6

• Take the time to be accurate
• Make sure all modifications are correct i.e temperature, allergies
• Make sure you entered accurate position numbers
• Kitchen will fire second courses 10 minutes after the first course has left the kitchen. If you have a table dragging, send a “hold fire” ticket for that table within 5 minutes of them receiving their first course (and any additional courses).

Question 7

Marking tables

Answer 7

• Tables get marked as soon as orders are placed in the POS
• Share plates added or removed, specialty cutlery, etc
• Make sure it’s clear who is marking and that it happens before food arrives (server/busser)
• Communicate with your support staff frequently

Question 8

Food delivery

Answer 8

• Prep the table and make space in advance
• Open-handed service
• Serve from the right as possible
• Shared food is placed in the center of tables.
• Positioned food lands in front of the guest who ordered it, with no share plates
• All food is dropped with the appropriate drop line

Question 9

Check backs

Answer 9

• Table maintenance (not too much, but just enough)
• 2 bites, 2 minutes check backs
• Check backs does not always have to be verbal
• 2nd rounds of drinks should usually be served before entrees
• Each course of food served gets a check back.

Question 10

Clearing tables

Answer 10

• Do not clear tables until every guest is finished eating that course
• Share plates can at times be changed even if apps aren’t finished in preparation for the next course. Assess your tables.
• Wipe with a clean rag or a crumber between courses
• Only servers bus empty beverages
• Once dessert is completed, do a final clear. Clear as much of the table as possible.

Question 11

Dessert service

Answer 11

• Introduce the dessert menu
• Suggest a dessert
• Offer a digestif
• Offer coffee
• Set up table for dessert
• Set up table for coffee service if applicable

Question 12

Check presentation

Answer 12

• Review checks for accuracy and ensure all items have been rung in
• Bring the check when further service of food and beverage is declined
• Check goes to the host or middle of the table.
• Checks go down on a clean, dry table

Question 13

Processing payment

Answer 13

• Checks can be split on multiple cards
• Checks can be split by guest
• Take your time to ensure each credit card is charged the correct amount on the correct table
• 1 Check presenter and 1 pen per credit card

Question 14

Farewell

Answer 14

• Collect signed checks from the table
• Thank guests before they leave
• Make sure that checks are signed and math is right