menu

1. Answer
the
questions
briefly.
1. Give the
procedure in
unfolding the
table napkin to
the guest?
1
2. What are
the ways in
serving
water?
2
3. Recall
the
procedures
in serving
water?
3

2. LESSON 1:
Familiarization of
Menu

3. Every
establishment
has a specific
protocol for
taking orders
A new server
needs to learn
this protocol as
quickly as
possible in
order to be an
efficient team
member

4. Orders can be written on checks, the
duplicate of which is given to the kitchen.
If handwriting orders, your handwriting
must be legible and easy to understand.
Always use the appropriate abbreviations;
do not make up your own -- the kitchen
will not understand them

5. Keep your original check or ticket as this is
your record of the food that you have
ordered from the kitchen, and from which the
final bill will be prepared.
Never throw these away.
If a mistake has been made, run a line
through the mistake, and, if necessary,
have the manager initial it.

6. PRESENTING MENU AND TAKING
ORDERS
LESSON 1: Familiarization of Menu
Menus are divided into two
main types, traditionally
called
à la carte (according to the
card/list) and

7. •The key difference
between these two
is that the à la
carte menu has
dishes separately
priced

8. Menus are divided into two main
types, traditionally called
•and table d’hôte (table of the
host)
• the table d’hôte menu has an
inclusive price, and prices foods
together in a group (set) as a
complete meal. There may be
choices within each course

9. Type of
Menu
1. The à la
carte menu
The key characteristics
a. A complete list of all foods
served: extensive choice listing
under course headings, or type
of meal or cooking method.
b. Each dish is priced
separately; shows the price
of each dish. are:

10. c. All dishes being prepared to
order often containing the exotic
and high cost seasonal foods.
d. Usually more expensive: higher
cost price.

11. 2. The
table
d’hôte
menu or
set
menu
The key
characteristics are:
a. Restricted menu: the menu
has a fixed number of courses
(3 to 4 selections).
b. There is a limited choice
within each course.

12. c. Fixed selling price.
d. All dishes are ready to be served
at a time.
e. The menu can be available
during a pre-determined time.

13. Content
of Menu
The foods on traditional menus are
grouped into categories of related
foods according to the custom and
preference of the management.
1. APPETIZERS juices,
fruits
2. SOUPS may be separate
or grouped with appetizers,
included with table d’ hote
entrees.

14. 3. ENTRÉE
steaks,
seafood,
meat, poultry,
sandwiches,
salads and
specialties.
4. DESSERT
pies, ice
cream sherbet
and sundaes.
5.
BEVERAGES
coffee, tea,
milk and other
drinks.
6. COCKTAILS & WINES Red wine, White wine and other cocktail drinks.

15. 7. SPECIAL OF THE DAY may be a
left-over or a seasonal dish or chef’s
specialty.
8. SEASONAL SPECIAL attached to
the menu when there is abundant
supply of particular food available at a
low price

16. Present menu
and Order
taking

17. Present menu and Order taking
• 1. Make sure that before presenting the
menu it is clean and up to date. You should
always study the menu in advance and be
familiar with all menu items.
• 2. Present menu
• The menu is handed (opened) to each
guest, ladies first, then gentlemen, finally the
host.

18. 3. Offer the wine list to host along with food
menu, for example, "You might like to look
at the wine list, Sir", using the name of the
guest if you know it.
• • Guests may not be familiar with all menu items
and this requires that you should be able to assist
by:
• • Explaining menu terms.
• • Describing menu items.
• • Explaining methods of cooking.
• • Describing accompaniments, sauces and
garnishes.
• • Make suggestions and recommendations

19. Tips:
Tip: when they have put their menus down, are
look around (for you) this is usually a sign that
they are ready to order.
4. Approach table again - offer to take
the order. Have duplicate (or triplicate)
docket book and pen ready.
5. Describe menu items and offer
suggestions if appropriate, or requested. Be
accurate when describing items. To achieve
this, you will need to know your product.

20. 6. Identify guest menu choices:
•When taking the order in a clockwise direction.
•This will help you to remember which dishes each
guest ordered.
•Your restaurant should have a standard as to
which seat is the number 1 position. Starting at the
number position, list the starters, moving around
the table in a clockwise direction.

21. 7. Take order for
Beverage/food –
old before young-
ladies first, then
gentlemen, finally
the host.
8. Fill out Kitchen
Order Ticket/Bar Order
Ticket, record menu
items requested.
Group together: •
Beverage • All starters
• All soups • All main
courses

22. Take order only as far as main course.
You will take orders for sweets and coffee
later.
Take
Write clearly and legibly.
Write
Ask guests for cooking instructions
where relevant, for example, "How
would you like your steak cooked:
rare, medium, or well done?”
Ask

23. Repeat order to guests for
accuracy.
Repeat
Thank guests and remove
menus.
Thank
Take the order for wine and beverages (if
applicable). This ensures drinks will be served at
correct time and temperature. Use separate BOT
(bar order ticket).
Take