Name : Yericho Adrimarsith Pratama Balo (E1D118117) 6TP2

Basic F&B service 1. Guest needs to be greeted within 30 seconds

rules
2. Telephone calls to be answered within 3 rings

3. Walk to the guest right while escorting tue guest

4. Ladies are seated first

5. Menus are presented from the left hand side of the guest

6. Stand left side of the guest for order taking

7. Bread and butter are served from the left

8. Beverages are served from right hand side of guest

9. Platter to plate food service is done from left

10. Pre-plated service is done from the right

11. Ladies are always served first, the oldest before the youngest

12. The host is always served after his/her guests

13. For forks are placed on the left side of the table

14. Bill has to be presented to guest within 2 min of asking

15. Standard size of restaurant cober is 18*24 inches

16. Cups & saucers are placed on the right side of the table

17. The left hand holds the plate, the right hand serves it

18. Crockery & cutlery is placed 2 inches away from tables edge

19. B&B plate is kept left side of the cover

20. For knife and spoons go to the right of the table

 VIDEO 2

Restaurant of equipement is
divided into 5

1. Silverware (equipement
made of silver), such as:
Dinner spoon, dessert fork and
dessert knife, tea/coffe spoon,
fish fork and fish knife,
service fork and service spoon,
ice cream spoon, steak knife,
soup spoon, parfait spoon,
oyster fork, snail fork, snail
tongs, lobster pick and lobster
cracker, sugar tongs.
2. Chinaware (made of
ceramics) such as: bread and
butter plate, dessert plate,
dinner plate, soup bowl, egg
cup and saucer, soup cup and
saucer, coffe/tea cup, cereal
dish, ashtray/asbak, demi tasse
cup and saucer, creamer cup,
and milk pot.
3. Glassware (cup made of
glass) such as: white wine
glass, red wine glass, water
goblet, cocktail glass, beer
glass, highball glass, collins
glass, zombie glass, juice
glass, and brandy glass.

4. Linen (equipement made of 5. Table accessories

cloth) stationary (made of
paper) such as: table cloth,
guest napkin, service cloth,
paper napkin, and place mate.
(decoration put in yhe middle
of the table) such as: salt and
pepper set, asbak, flower vase,
menu and drink list, table
number.