Name: CABUENAS, DHEL LOURDES S. GRADE AND SECTION: H.

E – K HEZEKIAH

Activity #1

Identification: Identify the correct sequence of food service.

Clearance 1. Is done by right hand and collected on the left hand, by the ‘first plate’ technique.

Seating the guests 2. It is guests’ prerogative to choose where they want to sit or where their host

would like them to sit.

Pouring water 3. As soon as the guests are seated, waiter must pour water. Guests’ must be asked for

their preference of water (regular, mineral, aerated, spring water)

Dessert order/ Tea Coffee order 4. A waiter can take the opportunity to suggest Liqueurs or and other

digestive as this time.

Farewell 5. This is as crucial as welcoming the guest.

Dessert order/ tea coffee order 6. A waiter can take the opportunity to suggest Liqueurs or and other

digestive as this time.

Presenting check 7. Guest comment card should be in the folder.

Pouring water 8. As soon as the guests are seated, waiter must pour water. Guests’ must be asked for

their preference of water (regular, mineral, aerated, spring water).

Order taking 9. Aperitif card must be presented to take drink order prior to presenting food menu.

Farewell 10. Guest must be helped in getting up by pulling out the chair for them. Should be assisted

with coats/ shawls.

Activity #2

Enumeration:

1-5 Give the 5 points that must be noted down while taking down a reservations.

 Name of the guest

 Number of people
 Time of reservation
 Contact number and name of the booker
 Ask any special request/ requirement/ table preference

6-10 Give the 5 serving sequence guests

 Welcoming the guests and seating the guest on chair.

 Pouring water, Presenting the menu.
 Taking their food and beverage orders
 Clearing crumbs, dessert order, tea coffee order
 Presenting check feedback, and fare well.