Friends today I am going to share another Free Hotel Management Training Tutorial on how to serve different beverage items.  AS you know Different drinks require different service techniques. There are four main types of drinks that we serve in our restaurants and bars that require a different service technique. These types are:

• Blends, juices, healthy juices
  
• Soft drinks from cans or bottles
  
• Wines
  
• Hot beverages (coffee & tea)
  

However, one important rule applies for all of these drinks, which is that we serve the drinks from the right of the guest.

Blends or Juices:

These drinks are prepared by the bar staff and the glasses are usually filled at the bar. This means that for the host or hostess, all that needs to be done is to place a coaster on the table for the beverage.

Soft Drinks from Cans or Bottles:

The procedure for serving soft drinks is really quite simple and nothing to worry about. When you receive the drinks from the bar, they should still be in their can or bottle, place on a tray with the glassware (usually a highball glass). Ice and lemon should only be there if the guests requests it. Remember, it is 6 Senses policy not to serve ice in beverages unless requested by the guest.

Once you arrive at the table, place the coasters down at the correct position on the table. Then place the glass, open the can and fill the glass, (if you have a bottle it is permissible to open this prior to arriving at the table). Once you have filled the glass, pour the remaining beverage into the decanter, whilst the decanter is still on the tray. Then place the decanter on the second coaster. If you are pouring a beer, fill the glass, then leave the bottle on the second coaster. Offer ice and lemon separately. Ensure ice is served throughout the period the guest is in the restaurant.

Wines:

Serving a wine is again really quite simple. Once the guest has place the order, the wine waiter (sommelier) should find the bottle. The sommelier should present the bottle, cradling it in the hand with the label facing the guest who ordered. Once the guest has approved the bottle, you should place it on the table and remove the lead. Use the cork screw to remove the cork, place it on a small side plate and present this to the guest who ordered. Once he/she has shown his/her approval, pour a small fine measure into the glass fo the guest who ordered, making sure not to spill any wine. Allow the guest a few moments to check the wine, if the guest approves, pour the recommended quantity into each glass, leaving the glass of the host until last.

Hot Beverages:

Once you have taken the order for the hot beverages and run the order through to the outlet, place the sugars/milk on the table. Make sure you offer the guests of the option of Milk, Skimmed Milk or Soy Milk. If possible place them between the hosts in the middle of the table. Once this is done, the drink should be ready for pick up. If it is coffee, it should either be in a plunger, or in the case of an espresso or cappuccino etc, in a cup. All teas should be served in a teapot. When serving the drinks before placing them down on the table, check that the cup handle points to 4.30 and the spoon in parallel above. Ensure coasters are available and used to prevent the tables from “burning”. Also make sure we serve a small “butter dish” with under liner to put the empty tea bag or the lemon from the tea.

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Tagged as: Beverage, F & B Service, Waiter Training