Liaise between kitchen and dining areas 4.1 Place and send orders to the kitchen promptly 4.2 Check quality of food in accordance with established standard 4.3 Check tableware for chips, marks, cleanliness, spills, and drips 4.4 Carry out plates and/or trays safely 4.5 Advise promptly colleagues regarding readiness of items for service 4.6 Relay information about special requests, dietary or cultural requirements accurately to kitchen where appropriate 4.7 Observe work technology according to establishment standard policy and procedure
Undertake Suggestive Selling 2.1 Provide information with clear explanations and descriptions about the food items 2.2 Offer items on specials or promos to assist guests with food and beverage selections 2.3 Suggest name of specific menu items to guests to help them make the choice and know what they want 2.4 Recommend standard food and beverage pairings 2.5 Provide several choices or options to guest 2.6 Use descriptive words while explaining the dishes to make it more tempting and appetizing 2.7 Carry out suggestive selling discreetly so as not to be too pushy or too aggressive
Take Food and Beverage Orders 3.1 Present menu to customers, take orders completely, and take note of the special requests 3.2 Repeat back orders to the guests to confirm items 3.3 Provide and adjust tableware and cutlery appropriate for the menu choices in accordance with established procedures
Set the mood/ambiance of the dining area 4.1 Adjust light according to time of the day 4.2 Arrange tables, chairs and other dining room furniture to ensure comfort and convenience of the guest 4.3 Play appropriate music when applicable 4.4 Clean and dry floors/carpets 4.5 Adjust air conditions or cooling units for the comfort of the guest 4.6 Set up decorations according to theme or concept of the dining room
Take and Process Room Service Orders 1.1 Attend to telephone calls promptly and courteously 1.2 Check and use guestsā names throughout the interaction 1.3 Clarify, repeat and check details of orders with guests for accuracy 1.4 Use suggestive selling techniques when appropriate 1.5 Advise guests of approximate time of delivery 1.6 Record room service orders and check relevant information in accordance with establishment policy and procedures 1.7 Interpret room service orders received from doorknob dockets 1.8 Transfer orders promptly to appropriate location for preparation
Seat the Guests 2.1 Escort and seat guests according to table allocations 2.2 Utilize tables according to the number of party 2.3 Seat guests evenly among stations to control the traffic flow of guests in the dining room 2.4 Open cloth napkins for the guests when applicable 2.5 Serve water when applicable according to the standards of the food service facility
Set-Up tables in the dining area 3.1 Set table according to the standards of the food service establishment 3.2 Set covers correctly according to the predetermined menu 3.3 Wipe and polish tableware and glassware before they are set up on the table 3.4 Fold properly and laid cloth napkins on the table appropriately according to napkins folding style 3.5 Skirt properly buffet or display tables taking into account symmetry, balance and harmony in size and design
Carry out Upselling Strategies 3.1 Suggest slow moving but highly profitable items to increase guest check 3.2 Offer second servings of ordered items 3.3 Mention food portion or size for possible adjustments with the orders 3.4 Recommend new items to regular customers to encourage them to try other items in the menu
Present and Serve Food and Beverage Orders to Guests 3.1 Verify the guestās name on the bill before announcing the staffās presence outside the door 3.2 Greet guests politely 3.3 Ask the guest where they want to place the tray or trolley 3.4 Deliver food orders on desired time of the guest
Track each student's skills and progress in your Mastery dashboards
