dining room service
TRANSCRIPT
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Food and Beverage Service
Meeting
Guest
Expectations
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Moments of Truth The great majority
of moments of truth that occur in food and beverage settings are service related.
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Food and Beverage Service Outline
Styles of Table Service Dining Room Organization and Personnel The Front Door Getting Ready for Service Serving Guests Beverage Service Wine Service
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Styles of Table Service Seated Styles
French Russian Butler English and Family American
Others Buffet Cafeteria Take-out and Counter
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Styles of Table Service French – serve 2 – 3 tables/2 – 3 hours
Gueridon – top shelf for cooking; supplies on second shelf.
Food is cooked & finished tableside Rechaud - stove Requires service team
Voiture Food is cooked in kitchen
and plated tableside Rechaud used to hold hot One server sufficient
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On the gueridon, you work from and plate from left to right. Everything is served from the right – liquids & solids.
SERVICE CART
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FRENCH SERVICE POSITIONS “BRIGADE STYLE”
Chef de Rang – station captain. Takes orders, finishes prep, plates food.
Commis de Rang – Chef de Rang’s assistant. Serves the food after Chef plates.
Commis de Suite – Food runner/timer; sets up the gueridon and brings out all the food.
Commis de Barrasseur – bus person; serves bread, water, details the table.
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FRENCH SERVICE: Cons
1. Highly trained staff required – high labor cost
2. Expensive equipment required
3. Fewer turnovers
4. Seating capacity reduced by space required for tableside equipment
Pros 1. Elegant, leisurely
and personalized service
2. Entertaining – flambe
3. Showcases food and preparation
4. High average check
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SHOWCASES SKILLS
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Styles of Table Service Russian (Platter)
Most appropriate for banquets Method
Food is cooked, arrangedand garnished in kitchen
Platter held in left hand Food served with right hand
using serving fork and spoon Service from the left with right hand
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BUTLER SERVICE
Butler Same as Russian Service except server
holds platter with both hands and guests serve themselves from tray with utensils provided
This type of service was used on Sunday evenings when the wait staff had the evening off and the butler helped out at dinner
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BUTLERS……….
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BUTLER SERVICE, CONT’D Cons of Russian & Butler Service:1. Space between chairs for platter
required2. Poor portion control – could run out3. Time-consuming
Pros of Russian and Butler Service
1. Personalized Service
2. Guests may choose quantity size
3. Guests may choose quantity of sauces
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Styles of Table Service English (Family)
Most appropriate for private rooms or special group dinners
Method -- English Plates are preset Food is prepared in kitchen Host or maitre d’ plates main dish, guests help
themselves to sides Method – Family
Same as English except guests help themselves to all food
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Styles of Table Service Cons
1. Not elegant
2. No portion control
3. No plate presentation
Pros of English (Family)1. Casual, communal atmosphere2. Guests can help themselves to
seconds3. Less-skilled servers required
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FAMILY STYLE……..
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AMERICAN SERVICE
By far the most common style of service Appropriate for almost all meals All food is prepared and plated in kitchen. Serve solid food from the left with the left
hand whenever possible. Serve beverages and liquids from the right
with the right hand whenever possible. Clear from the right with the right hand
whenever possible.
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AMERICAN SERVICE CONS
1. Less personalized
2. Guests cannot choose portion size
PROS1. Informal2. Portion control – leads to better portion
control, better cost control3. Servers may have limited skill4. Less space required
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BUFFETS……
Serve many guests in a short time The guest goes to the food Arrangement – Logical and convenient
Cold foods – fruits, salads Vegetable Starch Main Course Carved meats A server may be present behind line
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BUFFETS, CONT’D CONS
1. Long lines
2. Portion control – food cost can be high
3. Additional equipment required
4. Not as elegant as being served
PROS1. Guests have
more choices2. Impressive
display of food – make it pretty
3. Flexible set-up4. Less service
staff required5. Less-skilled
servers required
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Buffet Equipment
soup
Chafing dishes
Heat lamp for carving
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Dining Room Organization and Personnel Owner, General Manager, Assistant General
Manager Maitre D’Hotel (Dining Room Manager)
Responsible for overall management of services in the dining room
Includes service staff, bar staff, customer relations and physical plant
Captain/Supervisor Responsible for service in a section of tables Takes order Assists in serving food
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Dining Room Organization and Personnel Waiter (Front Waiter)
Relays order to kitchen Serves food
Food Runner (Back Waiter) Delivers food and drink Clears
Bus person Clears, Bread, water, restock
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Dining Room Organization and Personnel Sommelier (Wine Steward)
Creates wine list Purchases and stores wine Recommends wine to guests Serves wine
Bartender Responsible for beverage service
Bar back Responsible for supporting bartenders, re-stock,
clean
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The Front Door
First Impressions Greeting Seating
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THE FRONT DOOR GREETING
Make a good first and last impression Greet guests within thirty seconds Use names – especially regulars Pay attention to guests and the room –
not the reservation book Review the reservation book to
maximize seating
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SEATING: Lead the guests to table Seat women by pulling out chairs Ladies seated against wall, men facing
ladies Offer menus Offer cocktails Offer bread and water
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Getting Ready for Service Arrange tables & chairs according to
reservations. Make sure chairs are clean. Linen – Cloths and napkins; silencer Condiments – fill and wipe Stock side stations Appropriate table settings
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ARE YOU READY?
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READY?
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Getting Ready for ServiceTable setting
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Serving GuestsStandards of Service
Greet guests within thirty seconds. Serve women first, adults, kids. Know the proper sequence of courses. Serve SOLID food from the left with the left
hand. HINT: Check flatware placement if you are not sure.
Serve LIQUIDS from the right with the right hand. Check flatware placement.
Clear from the right with the right hand. Don’t reach across in front of a guest.
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BEVERAGE SERVICE STANDARDS
Serve beverages from the right with the right hand
Cocktail napkins should only be used on a hard surface. Unnecessary on linen.
Cocktails placed to the right above the knife
When wine service begins, cocktail service ends; remove glasses
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Wine ServiceService Standards Show the bottle label Cut the capsule Remove the cork – place
it in front of the host Pour about one ounce for the host Pour glasses for the women first A 750ml holds about 26 oz. – Portion
accordingly Whites should be stored in an ice bath
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Wine ServiceService Standards
Whites are served chilled – 44 to 54 F Reds are served slightly chilled – 50 to
65 F Sparkling wine served chilled -- 41 to
47 F Appropriate Glass
ware
Red White Sparkly