Restaurant Service Sequence Stages

1 Greeting and Seating:

 Guest should be greeted and welcomed with

recognition and should be helped with their coats and
bags.
 All guests are welcome at the entrance.
 Guests are greeted warmly.
 Ask guest names to acknowledge them.
 Use the guest’s name at least twice during the
conversation.
 Offer a choice of seating.
 Table settings are adjusted to the number of guests.

2) Menu Presentation service standards:

 All Beverage menus should be clean and in good

condition.
 Menus should be at least 2/3 languages.
 Menus must be presented to guests opened, Present
the menu at the guest table and open the first page.
 Always point to any recommendation or house
favourites.
 Inform the guest that you will take their order when
ready.
 Maintain eye contact and approach at the appropriate
time.

3) Order Taking Service Standards:

 Staff should have a warm smile and polite attitude,

Approach guest’s tables within 10 seconds whenever
they need to order.
 Always prepare a notepad and a pen.
 Be attentive at the guest table.
  Offer recommendation.
 Always repeat the guest’s order.
 Inform guests of the expected service time.
 Estimate the serving time.

4) Point of Sale key in Procedure:

 Double-check that all the keys are in order before

sending them to the kitchen.
 Key in order into the POS system accordingly.
 If any wrong order key in, look for the assistant
manager or above to void it immediately.
 When the kitchen supervisor gives the drinks or food
to the waiter it should be with the POS ticket.

5) Order Delivery Service:

 The waiter reviews the order and puts it on the tray.

 Quality check by every staff.
 Acknowledge the guest 2 steps before approaching
the table.
 Offer to pour beverages.
 Leave the table by saying: “ Is there anything I can
assist you at the moment?

6) Handling Bills and final settlement:

 Ensure the bill is accurate, Always Double-check the

bill before presenting it to the guest.
 The bill is presented in a company bill folder and
pen, Retire from the table and stay within the vicinity.
 Recover the check and means of payment.
 Thank the guest and process quickly.
 Payment should be done in 4-5 minutes.

7) Guest Departure and Fond Farewell:

 Thank the guest by name and bid farewell to all
members of the party.
 Help customers leave their tables.
 When assisting the guest, ensure ladies first.
 Always says: “Hope to see you again.”
 The table should be reset immediately.