Today i will discuss some basic food and beverage service rules. Waiter or waitress working in hotel and restaurant should try to follow this basic rules to provide an wonderful service to their guests.
General Service Rules:
- Handle silver flatware by the handle
- Handle clean chinaware by the edge.
- Handle glassware at the stem or base.
- Never place your thumb on the plates.
- Always carry silverware, chinaware, linen, glassware on a clean tray when approaching guest table.
- Never walk back to the kitchen empty-handed, take along dirty dishes.
- Dishes should not be stacked too high on the trays.
Meal Service Rules:
- Always serve the ladies first.
- Always serve guests from the right and clear tables from the right.
- Before each course is served, removed soiled chinaware and replace with clean chinaware.
- Complimentary starter (if available) is to be served to all guests after the food order is taken.
- Chinaware and towels are to be changed throughout the meal.
- Always change ashtrays when one cigarette stub is in it.
Beverage Service Rules:
- Always open wine bottles in front of the guest.
- Leave the bottle (if white wine or champagne) in the ice bucket when opening.
- Always display the label and repeat the name of the wine when presenting to guest.
- All alcoholic drinks must be served with mixers and ice on the side.
- When serving alcoholic drinks, request the guest to advise how much ice and mixer they would like.
Rules after Having Main Course:
- Crumbs are to be swept away using a folded napkin on to a clean B&B plate before dessert is offered.
- Coffee and varieties of tea are to be offered when taking the dessert order.
- Cream and sugar are to be served on silver tray and placed on the table before coffee or tea is served.
- Coffee or tea must only be served in silver pots.
- Tray with dirty dishes to be removed immediately from the public area to the kitchen.
- Dirty dishes are to be cleared only after everyone at the table has finished that course.
- Checks are always to be presented in the check folder.
- Checks are to be presented to guests on demand only.
- Tables are so be reset as per table top specifications as soon as the guest departs.
- Complimentary meal-end items (if available) are to be offered when presenting the guest check.
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{ 16 comments… read them below or add one }
hi ,
my name id hiyasin from philippines.
I am a student,can u send me the 7 rules of service i would appreciate if u send me that in my email.
Thank you very much.
Plz join my Membership Club to get all my tutorials and sop. Very soon I will start taking payments for that. You are welcome…
I’m a new instructor in Food and Beverage Services. As of now I’m looking for a good references and I think your website can provide me this. I would appreciate If you sent me the following by email:
1. How to serve tea or coffee in restaurant
2. How to serve different Beverage items
3. Detail food and beverage service training for Waiters(SOP)
4. Dialogue in serving the wine in table service
Thank you and more power!
CLICK HERE to know how to get all my tutorials..
Hello Could you send me the topic about BAR SOP and BAR Preparation please…. Thanks
please send me the sop for fnb service and the training for the staff in fnb
hi tanji,
i am ume..sh i am a pantry boy in IT company.. so please send me a tutorials about Board Room SET-UP, pantry service and etiquietes.. please help me for my career
I’m a hospitality faccilitator, I Would appreciate if you sent me the following by email:
+ Hygiene & Sanitation
+ F & B Service
+ Handling guest Complaints
+ Hotel Video training
Thank for your concern.
i m looking for a training plan,for f and b service staff in a restaurant bar . i shall b thankful to u for this assistance.
Dear Mohit, Keep visiting the blog. I hope you will get some resources
Hi,
I would like to put together a training plan for food and beverage dept for restaurant waiters and bar staff. It would be great if you could help me. Motivation and upsell tehniques are interesting me as well.
Thank You!
You can use my tutorials for training. In order to use those in doc format click here . By this way you can get some assistance. also in future i would publish an ebook on service but i guess it will take at least 6 months.
Anyway, keep in touch.
Please write me a detail email. Also please click here . By this way you can get some assistance,
Admin´s last blog ..How to Serve Tea or Coffee in Restaurant (SOP)
im in operations handling food and beverage department i am in charge of training the staff on all aspect of the operations. may ask for assistance in building up a training module so i can use this forthe betterment of our service?
Email me…
Admin´s last blog ..How to Serve Tea or Coffee in Restaurant (SOP)
I am a student, I like to make a contribution, but can’t afford much. I would appreciate if you send me the following by email.
GOOD SERVICE RULES.
ENGLISH FOR HOTELS
DETAIL FOOD AND BEVERAGE SERVICE FOR WAITERS.
HOW TO TAKE FOOD ORDER IN RESTAURANT
DIALOGUE WITH GUEST WHO BECOMES ANGRY DUE TO HIGH CHARGE.
BASIC FOOD AND BEVERAGE TOUTORIALS.