- 1. Waiting at the table consists of a set ofprocedures done by
food service personnelwho attend to the needs of customers. Thisset
of procedures includes the work of thewaiter even before the guest
or customerarrives. Sidework is a term indicating allthe duties the
waiter or waitress performs,other than those directly related to
servingthe guests. It includes the initial duties inpreparing the
dining room, studying themenu and leaving the work in proper
order
2. Station assignment refers to thestation or section of the
dining roomassigned to a waiter or waitress.Dining room preparation
includespreparing the table such as placing thetablecloth and
setting up a cover.Preparing a sidestand includes thechecking of
supplies for condiments andextra table appointments. 3. The
sidestand is the storage and serviceunit located close to serving
areas.Initiating the service means beginning theservice which
includes the meeting andseating of the guests, taking the
order,placing the order and picking this up in thekitchen. Serving
the meal means bringingthe food ordered to the table and
attendingto the guests throughout the meal.Handling the guest check
concludes thewaiters service to the guests. Finally, thetable is
cleared and cleaned before the nextguest arrives. In large
restaurants, abusboy helps the waiter in some of his task. 4. The
basic act of eating must be refined and be quiteunsightly.1. Have
small bites for a quick emptying of mouth.2. It is not advisable to
drink beverages when food is in your mouth, unless the food is
burning hot and you need to drink to cool your mouth.3. Do not chew
with an open mouth.4. Talk only when your mouth is empty. 5. 5.
Hands are not placed in hair, ears or face while eating.6. Use
knife to push food onto your fork not your finger. Knife is held at
left hand as held in the right hand for cutting.7. Do not lower
your head to lift food, lift food to your mouth. 6. 8. Spoon
vegetable soups and other types of soup. Drink only thin soups.9.
Finger foods may be taken and eaten with fingers. Finger foods may
include bread, pastries, and small fruits. 7. Foods are served
according to the orderof the menu which is appetizer, soup,salad,
main dish, and dessert. This correctsequencing is important.
Serving the foodin the correct side of the customers
ensuresefficiency. Quality service means prompt,correct, complete
service characterized bygoodwill. 8. 1. Clean the table following
the order: firstremove the serving dishes, secondremove the plates
and side dishes fromindividual covers, and lastly use a smalltray
for unused flatware and otherimplements. 9. 2. The order of
planning a course starts withlaying the required flatware and
smallitems such as cream, saucer, sugar (use atray for them);
second, place plates,bowls, crops and saucers needed. Finallybring
the food and beverage.3. Serve food from the right using your right
hand with your right food forward not too close to the guest or
serve the food from the left side using your left hand with left
hand with left food forward. 10. 4. It is not good to cross the
table to serve another guest, serve on the guest sides.5. Words
such as Excuse me, Maam, Sirare oftenly used when serving. 11. 6.
Repeat the name of the dish ordered by guest by saying Your steak
Maam.7. Excuse yourself when servingandremoving any table
appointments.8. To ensure correct order for the right person, make
a table plan when taking order. 12. Welcome and greeting of guest
by the waiter or host.Give a seat to the guest.Offer beverages or
drinks before dinner.Serve drinks.Serve water.Present the menu
card.Take food orders from the guest.Complete the set up of tables.
13. Serve food according to the following sequence: a. Bread and
butter b. Appetizer c. Soup d. Salad e. Main course Clear the
table. Offer a dessert. Serve the dessert. Offer and serve after
dinner drinks. Presenting a check/setting the check. Bidding
goodbye to the guest.
