Professional Appearance Standard
- All employees will report for duty in full specified uniform and accessories. They will maintain neat and tidy appearance and name tag will format all times.
- Briefing standard
- Pre meal briefing will conducted daily 25 minutes prior to opening
- All schedule staff required to attend
- Must be brief, constructive and informative.
Maintaining Condition of Menu Standard
- Menu has to be checked before a restaurant is open.
- Menu must be clean all the time
Set Up Table Standard
- All table will be fully set up before service with a clean silverware and crockery.
- Set up should be aligned neatly as per standard set up.
Prepare Station Before Service Standard
- Each waiter station will be cleaned and stocked according to par level, maintain during service and cleaned at the end of the shift.
- Because service station at the restaurant, noise level should be kept in a minimum level.
- Service station will be completely set up 15 minutes.
Taking Reservation Standard
- Reservation will be taken a pleasant voice, articulate well, and polite, be helpful to get the maximum of information in a prompt manner.
Greet the Guest Standard
- Hostess or F&B attendant will greet the guest in a positive manner.
- First impression is very important
- Greet the guest in a warm, friendly, genuine and welcoming manner.
Escort Guest to the Table Standard:
- Guest will be escorted to the table, leading them by no more than three feet, using verbal interactions whenever possible.
Marking tables standard
- Table will mark immediately after guest seated
Seating the Guest Standard
- Guest will be seated in a table which is completely set up spotless clean
- Ladies will be seated in a sequence of age from oldest to youngest. Lady seating first, man seated at the last.
Presenting the Menu Standard
- Menu must be spotless and presentable
Beverage Taking Order Standard
- Beverage order has to be taken systematically and accurately
- Always use suggestive selling
- All beverage order will be taken in a timely courteous and professional manner.
Taking Food Order Standard
Detail Table Standard
- Detail table done by all f & b attendant
Carrying a Beverage Tray Standard
- The appropriate tray is used to suit the size of order
- A round tray or silver is used for small orders and rectangular trays are used for large drinks order identification of different drinks when serving
- Trays are loaded, starting from the right side.
- Trays are carried with the left hand.
How to Serve Juices and Soft Drinks Standard
- Soft drinks or fruit juices will be served from the right side.
- Soft drinks will be garnished with lemon and fruit juices will be garnished with same kind of fruit used juices.
Presenting Check Standard
- Check presented with Hotel
- Check holder with Hotel standard and guest comment inside
Big Farewell Standard :
- Spent a few minutes to assist departing guest to say good bye and encourage a return visit remember always smile.
Reset the Table Standard
- Dirty table will be cleaned and reset properly with speed efficiency
Tea Service Standard
- Tea must be served hot
- Tea must be served from the right side
- One guest one tea cup or pot (ASAP)
- To be served with cookies
Cappucino/Hot Coffee Service Standard
- Cappuccino must be served hot
- Cold milk are used for garnish
- To be served with cookies
How to Make Cappuccino Standard
- Cappuccino must be served hot
- Cold milk are used for cappuccino
- Cocoa powder for garnish
- To be served with cookies
Filling Sugar Containers Standard :
- Prepare sugar bowl with tea spoon.
