Preparation for taking Beverage Orders

 

1. Preparation for taking Beverage Orders:

  1. Make sure you are well groomed and tidy.

  2. Make sure you know the items on the beverage list and knowledge about any happy hours.

  3. If guests are celebrating a special occasion such as a birthday, anniversary or other celebration, they may want to have wine or champagne with their meals.

  4. Know which drink goes in which glasses - Learn about Type of Glasses used in Bar.

  5. Prepare your order pad or Handheld device which can capture following details.

  6. Date.

  7. Your name.

  8. Table number.

  9. The number of guests.

  10. Make sure your pen is working.

2. Approach the table:

  • Approach the table to take the beverage order within three minutes of the guest being seated.

  • Stand on the right-hand side of the guest where possible or at the end of the table.

  • Greet the guest, remember to use the guest name where known.

  • Present the beverage list, from the right side hand, make sure it’s clean and tidy.

  • Smile genuinely.

  • Establish good eye contact.

  • Maintain good posture.

  • Give the guest enough time to look at the beverage list or to decide.

3. Make suggestions/ recommendations:

  • Know which wines will go well with certain foods.

  • Suggest specialities, signature beverages, or premium brands, water, snacks to go with the drinks when appropriate.

  • A minimum of one recommendation is to be made per order (new table).

  • Find out the guests preference for service, for example, "on the rocks", "with soda", "with tonic water" or "straight up" etc.

  • “May I get you one of our signature Gin or how about a glass of Chardonnay?”.

  • Suggest the most popular call brands when a guest does not specify the brand.

  • Suggest a speciality drink if a guest is not sure what to order..

4. Take the order:

  • Excuse me Mr Bond what may I bring you to drink?”

  • Always speak clearly at all times.

  • Always take orders from women first, then men.

  • Write order on the guest check or order taking pad or handheld device according to how the guests are seated.

  • Follow a clockwise direction.

  • Assign a number to each chair at a table, the chair number one on each table is typically the one closest to the door or some other landmark in your restaurant.

  • Write the order for the guest in chair number one on the first line of the order pad.

  • Always use standard beverage abbreviation.

  • Listen carefully to each guest orders and repeat the order and details.

  • Do not interrupt the guest.

5. Repeat the order:

  • Speak slowly

  • Speak clearly and politely repeating the order back to the guest.

6. Leaving the table:

  • Always say thank you and Smile genuinely.

  • Maintain good eye contact.

  • Take beverage list(s) or menu with you.

7. How to Deny alcohol service to intoxicated guests?

  1. Tactfully tell guests that you care about their safety and can't serve them alcohol.

  2. Do not make accusations, judge the guests or argue.

  3. Suggest nonalcoholic drinks and food instead.

  4. Tell your manager whenever you deny someone alcohol service.

Comments

Post a Comment

Popular posts from this blog

Classification of Sauces or Types of Sauces

  Classification of Sauces or Types of Sauces Béchamel Sauce or White Sauce: Béchamel   sauce , or white sauce, was a sauce most often served to the rich or to royalty. Made out of a  roux  of flour,  boiled  milk and butter, the creamy-white sauce added a smooth touch to white meats such as chicken, vegetables and eggs. In the years before refrigeration, milk products were rarely used in the  recipes  of the average French housewife. Espagnole Sauce or Brown Sauce: This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and  seasonings . It is heated, skimmed and reduced. After the initial reduction, tomato sauce is added, and the sauce is further reduced. The entire process is time-consuming, taking hours (if not days) until the sauce is ready. The flavour of Espagnole sauce is concentrated and intense, so it is rarely served directly on food. Veloute Sauce or Blond Sauce: Thickening a white stock with an a...
Read more

The importance of profit and loss statements for independent hotels

Image
  The importance of profit and loss statements for independent hotels 1. Highlighting capital flows Periodic P&L reports are essential for the success of your hotel, as they highlight where your profits are coming from and where your expenses are going. For this reason it is a key tool you want to make data-driven decisions on expenses and revenue at an operational level. 2. Understanding precisely how each department is performing Your P&L statement provides a close scrutiny of departmental performance across your hotel. It also allows you as the hotel manager to analyse this performance compared with your overall and departmental budgets per week, month, quarter or year. The key benefit is that it provides you with insights to identify financial performance weaknesses and strengths. You can then act accordingly to make improvements, such as through cutting hotel costs, enhancing underperforming areas, or investing in new revenue growth streams. The P&L is of course st...
Read more

18 Types of Service / Classification of F&B Service

  18 Types of Service / Classification of F&B Service   18 Types of Service / Classification of F&B Service Different Types of Food and Beverage Services in Hotels | Restaurants There are many different types of food and beverage service types or procedures, but the major category of the food service is  1)  Plate Service,  2)  Cart Service,  3)  Plater Service,  4)  Buffet Service and  5)  Family style service. Below is the list of different type of food and beverage service followed by hotel, resorts, restaurants, fast food establishments etc. 1. Table Service / What is a Table service? Table service is considered as a border category of service style which consists of English Service, American Service, Pre plated Service Etc. In this type of f&B service, the guest is seated at the table with laid cover and orders from the menu. The guest has to be greeted with an eye c...
Read more