Restaurant Service Protocol and Techniques

Posted on Sep 29, 2024 in Computers

Preparation of Commands

Taking Orders

  1. Once customers are seated, present the menu and ask for any suggestions or changes to the offerings.
  2. After a few minutes, approach the table and inquire about their choices. Offer assistance and answer any questions.
  3. Follow protocol when taking orders. Prioritize women, starting with the eldest, then men, following the same criteria. The host is last.
  4. To provide efficient service, mentally list customers in a clockwise direction, starting with the person facing the door. Inform the team of this order.
  5. Record the customer’s chosen dish number clearly and legibly beside the corresponding customer number. If multiple customers order the same dish, indicate the quantity.
  6. Use abbreviations for long dish names and note any special requests.
  7. Separate different course groups with a horizontal line to indicate the order of service.
  8. For large tables, sketch a table layout with corresponding customer numbers and dishes.
  9. Conclude by collecting menus and addressing any remaining questions.

Order Processing

  • Original: Kitchen
  • Copy 1: Revenue
  • Copy 2: Maître d’hôtel

New Technologies

  • POS/POS Terminals: Computerized system for order management, billing, inventory, etc.
  • Tele-commands: Wireless devices for electronic order transmission.
  • Radiofrequency Warning: System with wireless buttons and a vibrating pager for table notifications.
  • Online Booking: System for customer reservations and waitlist management.

Host Responsibilities

Warmly greet customers, offer coat check, confirm reservations, and escort guests to their tables. Avoid seating customers facing walls or near high-traffic areas. Offer waiting guests a comfortable seat and refreshments.

Food Transportation Techniques

  1. Hold the first plate with your left hand, thumb on top, and other fingers supporting the bottom. Place the second plate on the same hand, resting between your palm and pinky finger.
  2. Hold the first plate’s edge with your left thumb and index finger. Place the second plate underneath, supported by your remaining fingers.
  3. Similar to technique 2, but extend your pinky upward to support a third plate.

Transporting Dishes and Platters

Place the platter atop the stacked plates, resting on your left forearm. Secure the platter with your left hand to prevent movement.

Tray Transport

  • Round Trays: For drinks and liqueurs.
  • Square Trays: For soups, creams, and breakfast service.

Balance the tray on your slightly curved left hand, using your forearm and right hand for support when heavily loaded.

Tongs Management

  1. Hold the spoon horizontally with your middle, ring, and pinky fingers.
  2. Position the fork above the spoon.
  3. Place your index finger between the spoon and fork handles. Use your thumb and index finger to manipulate the fork while keeping the spoon stable.

Clearing the Table

  1. Hold a covered tray in your left hand.
  2. Starting with the customer on your right, remove glasses by the foot and place them on the back of the tray.
  3. Repeat for remaining glasses, distributing weight evenly.

Plate Marking

Prepare the tasting plate with the desired delicacy. Hold the plate in your left hand and the silverware in your right. Place the covered plate perpendicular to the table edge, leaving space for the main dish. If placed without touching, position the right cover first, then the left.

Decanting/Oxygenation

  1. Separate sediment formed during wine aging.
  2. Eliminate unwanted odors through aeration.
  3. Enhance the aroma and intensity of less expressive wines.