SERVER ASSISTANT

MONTHLY ~ RECERTIFICATION
Date:
Restaurant Location:
SA’s Name:

 Before The Restaurant Opens – Set Up

Service Assistant should review sequence of service videos quarterly
Check in with management staff and ensure that you are wearing the correct pressed uniform and
your appearance aligns with RCSH standards
Check your station to ensure that all tables are correctly set up and floors are free of debris

 SA Skills Test
Role-play to capture the essence of creating the Best Steak House Experience by following the
Sequence of Service for a special occasion and non special occasion guest:

Acknowledgment and Greeting

o Introduction
o Offer bottled water
 If guest prefers bottled water:
Always serve ladies first
Always place bottle on table for ongoing service leaving a small amount
to signal they are enjoying bottle water not iced
Always ask if they would like another bottle prior to opening/refilling
 If guest prefers iced water:
Acknowledge their preference
Inform them that you will return with their water and warm, fresh
bread
Inform them that their server (name) will be with them momentarily
 Iced water service:
Fill the water pitcher 2/3 full with ice, fill ice pitcher with water and
swish back and forth
Bring water pitcher to table on a beverage tray
Do not remove glass form table, fill and pour carefully
Use same procedure when glass is less than half full
Bread Service:
o Deliver fresh, warm bread and a ramekin of whipped butter after the
acceptance/decline of bottle water
o Follow appropriate bread/butter to number guests ratio
o Whipped butter must be served in a ramekin, placed on a B&B plate with a doily when
delivered
 o Replenish throughout service
Appetizer Service
o Always ask the guest if they are finished enjoying their appetizer before removing
appetizer and side plates
o Remove unused glassware and empty glasses; always ask if the guest would like a refill
on their beverage
o Offer to bring more bread
o Crumb table as necessary
o Refill water as necessary
Soup/Salad Service
o Always ask the guest if they are finished enjoying their soup/salad before removing
bowl/plate
o Crumb table as necessary
o Refill water as necessary
Table Clearing
o Always ask the guest if they are finished enjoying their entree before removing plate
o Refer to utensil chart if condiment is requested
o Remove empty glasses; always ask if the guest would like a refill on their beverage
o Crumb table as necessary
o Refill water as necessary
o Offer to wrap uneaten items
Dessert Service
o Always ask the guest if they are finished enjoying their dessert before removing plate
o Offer to wrap uneaten items
o Inquire if you can assist guest with anything else
Departing Acknowledgment
o Thank guest/host of party by name and invite them back

 Service Responsibilities
Follow RCSH Sequence of Service throughout each dining experience
Enhance guest experience by assisting servers in creating the Best Steak House Experience
Check bread oven to ensure it is at the proper temperature of 350 F.
Ensure break stock levels are sufficient for entire shift
Clear soiled plates, utensils, empty glasses and any items not needed
Quickly and cleanly crumb table after every course
Replace silverware by using Mis En Place
Maintain open communication with Server, Hostess/Host, and Management staff
Ensure station is clean and is reset properly
Perform required side work for the shift; restock items as needed; check restrooms every 30
minutes
When guest leaves, immediately clean and reset table within 3 minutes of guests departure
Maintain levels of plateware, glassware, silverware and/or items needed for guest service in dining
room/bar
 General Manager Comments:

SA Comments:

___________________ ___________________

General Manager Certified SA