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
Take table reservations 1.1 Answer inquiries promptly, clearly and accurately 1.2 Ask pertinent questions to complete the details of the reservations 1.3 Record reservation data on forms accurately based on establishment’s standards 1.4 Repeat and confirm details of the reservations with the customer 1.5 Provide additional information about the food service establishments
Prepare Service Stations and Equipment 2.1 Stock supplies necessary for service 2.2 Clean, wipe and put tableware and dining room equipment in their proper places 2.3 Check the cleanliness and condition of all tables, tableware and dining room equipment 2.4 Fill water pitchers and ice buckets 2.5 Refill condiments and sauce bottles and wipe, clean and dry the necks and tops of the bottles 2.6 Promote special tent cards and similar special displays 2.7 Check equipment and prepare for service 2.8 Apply food hygiene and Occupational Health & Safety measures
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
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
Take and Process Room Service Orders 1.1 Attend to telephone calls promptly and courteously 1.2 Check and use guests’ 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
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
Serve Beverage Orders 4.1 Pick-up beverage orders promptly from the bar 4.2 Check beverage orders for presentation and appropriate garnishes 4.3 Serve beverages at appropriate times during the meal 4.4 Serve beverages efficiently according to established standards of service 4.5 Serve beverages at the right temperature 4.6 Open full bottle wine orders efficiently with minimal disturbance to other guests 4.7 Carry out coffee and/or tea service in accordance with establishment procedures
Welcome and Greet Guests 1.1 Acknowledge guests as soon as they arrive 1.2 Greet guests with an appropriate welcome 1.3 Check details of reservations based on established standard policy
Track each student's skills and progress in your Mastery dashboards
