This document outlines the service sequence for welcoming and serving guests in a restaurant. It discusses: 1. The typical order of steps involved in serving guests from greeting them to seeing them out, including welcoming guests, seating them, taking drink and food orders, serving courses, presenting the bill, and saying farewell. 2. Specific techniques for tasks like taking orders, upselling, serving various courses and drinks like tea and coffee, presenting the bill, and bidding guests farewell. 3. Equipment needed for certain services, like what is used to serve tea, coffee, cheese, and cigars. Videos are also embedded to demonstrate some techniques.

1. F&B ST
Service Sequence and
Welcoming the Guest
Food & Beverage Service Techniques
TBHS

2. F&B ST
What is the service sequence?
Service Sequence is referred to as the order and steps in
which a waiter provides service to guests from the time the
guest enters the restaurant to the time he leaves the
restaurant.
TBHS

3. Welcoming and seating the guest
https://www.youtube.com/watch?v=g3q3iOGRhfU
T B H S

4. .
Service techniques X.X
Service techniques
How to take orders
https://www.youtube.com/watch?v=1CKFDu-IMLM
T B H S

5. As soon as guests are
seated, hand over the
menu
Ask for aperitif and/or
water
Do not bring food
before the order was
taken
T B H S
REMEMBER

6. TAKING ORDERS
Orders are usually taken by captains/supervisors or Chef de rang
In general: ladies first
Be ready to answer questions concerning preparation method and ingredients
T B H S

7. TAKING ORDER
Follow the common procedure of the establishment you work in
Allocate numbers to the position of seats at the table
Start with number 1 and follow clockwise
Use a common system for abbreviations
T B H S

8. TAKING ORDER
Information needed on food check:
 Table number
 Number of guests
 Date
 Waiter’s name or initials
 Orders
T B H S

9. TAKING ORDERS: OPTION 1
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10. TAKING ORDER
Keep a copy of the order on service station to check who gets what
According to order & cash system:
 Distribute the other copy to the kitchen
 type the information into the cash register, which transforms the information to the kitchen
T B H S

11. UPSELLING
A common restaurant upselling technique is to offer more-expensive items than the ones the
customer originally ordered. ... Servers often use this technique without the customer knowing by
offering two choices of liquor without noting that one is more expensive, for example.
Some Technique:-
1. Make Suggestions or Recommendations
2. Offer More-Expensive Items
3. Offering Extra Items
T B H S

12. SERVICE OF FOOD
Serve ladies first
Serve wines and drinks first
Serve starters
Serve main course
Serve cheese
Serve the dessert
Serve coffee
Serve the after dinner liqueur
Cigars can be proposed with coffee or liqueurs
T B H S

13. Serving and
clearing:
Serving:
Always serve ladies before
gentlemen
Old before young
Always by the right side
T B H S
SERVICE

14. SERVICE SEQUENCE
1. Welcome the guest
2. Ask for reservation
3. Bring the guest to the table
4. Seat the guest
5. Offer apperitive
6. Bring menu
7. Take order
T B H S

15. .
8. Serve drinks
9. Bring bread and butter
10. Serve first course
11. Clear first course
12. Serve main course
13. Clear main course
14. Clear bread, butter, salt & pepper
T B H S

16. .
15.Clean table
16.Serve desserts
17. Offer coffee / tea / liquor /cigars
18. Bring bill on request
19. Check bill
20. Bring the guest to the door
21. Thank and greet the guest
T B H S

17. SERVICE OF CHEESE
ACCOMPANIMENT
1. Brown bread
2. Watercress
3. Olives
4. Crackers
5. Celery
https://www.youtube.com/watch?v=WQq1ojubvkY
T B H S

18. SERVICE OF CIGAR
Equipment required are:-
1. Cigar cutter
2. Match stick
3. Candle
4. B/B plate
https://www.youtube.com/watch?v=6aIc0DkZypg
T B H S

19. TEA
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20. EQUIPMENT FOR TEA SERVICE
Tray
Teapot
Hot water jug
Jug of cold milk
Tea strainer
Sugar basin
Teacup and teaspoon
Sometimes lemon/lemon juice
T B H S

21. If you have to serve tea bags,
serve them separately and
do NOT place them already
in the teapot
T B H S
SERVICE OF TEA

22. If you serve tea leaves
put them into a
strainer and allow the
guest to put the
strainer in the
cup/teapot
Always serve from the
right
T B H S
SERVICE OF TEA

23. DO & DON’T WHILE SERVING TEA
Sweeten the tea by yourself
Pour in the milk
ALWAYS
Let the guest do that
T B H S

24. COFFEE
T B H S

25. EQUIPMENT FOR COFFEE SERVICE
Tray
Tea cup
Teaspoon
Sugar basin
Coffee pot
Jug of hot mild or cream
Serving rules are equal to serving tea
T B H S

26. Bill to be provided within 1
minute on guest request
Ask the guest their mode of
payment
Bill to be presented in restaurant
clean bill folder with pen
Bill to be clearly itemized and
correct
Server to collect payment
promptly
Server need to return correct
change.
T B H S
PRESENTING THE BILLS

27. Always give warm farewell
with smile to guest
Server assist the guest by
bringing their belonging.
He/she will thank them for
visit:-Thank you, have a
nice day/ Evening! See
you again in our
restaurant!”
T B H S
FAREWELL

28. .
THANK YOU
T B H S