Types of Services Sequence of Service Rules Before Laying a Table

The Types of Service
There are five basic types of service.
They are:
Table Service                Service to customer at laid cover. Consumption is made on the laid cover.                                           Clearance by the staff.

Assisted Service            Combination of Table Service & Self Service. Consumption is usually at the                                         laid cover. Clearance by the staff. This form of service exists in buffet.

Self - Service                  Self service of customers. Consumption at the premises of take-away.                                                   Clearance by the staff. Payment made at the cash counter before taking the                                           dishes or it can also be made at the cash counter after taking the dishes. This                                         form of service exists in cafeterias.

Singe Point                      Service Where the customer orders, get served, and pay at the same point.                                            Consumption at the premises of take-away. Clearance by the staff. Such                                                service is predominant in take-aways, vending machines, etc.

Kiosk                             Four side open Stall

Specialised or In situ     Service Service to customers at areas primarily not designed for service.                                               Clearance is various. Such service can be seen in out door catering,                                                        passenger seat on airplane, room service in hotels, etc.
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The Types of Table Service

Silver Service The silver service is a table service where the waiter serves the food to the guest with                            the aid of service gear- service spoon & fork on to an empty plate placed in front of                              the guest.

French service The French service is a modification of silver service. Here the platter or entrée dish                              is presented to the guest with the service gears and the guest help themselves
                           Both Silver & French Service are broadly identified as Platter to Plate Service. Pre-                              Plated service Here the food is pre plated on to the guest’s plate in the kitchen which                             is served by the waiter.

Other forms of pre-plated service are:

Russian service Here the whole food item is brought in front of the guest on a carving trolley or in a                             platter and placed at the side station for the guests to see. Thereafter the waiter or                                 the craver would work, carving the food and plating it on the guests’ plate before                                 serving.

Guéridon service The service of food from the Guéridon Trolley. It includes preparation of salads or
                               cutting of fruits and even finishing the cooking of partly preparing dishes in front                                 of the guest. Sometimes the work also involves flambé. This is after cooking the                                   food setting it aflame with the aid of spirit and serving the food onto the guest’s                                   pre-heated plate with the blue flame.

Family Service  Here the host plays a very important role. The Host decides the portioning and either                              preplates them himself on to plates that are placed in front of them or after                                            portioning hands over the serving dish to the waiter and telling him which portion                                is to be given to whom. Therefore this service can be performed aspre plated as in                                the fist case or be a silver service preformed by the waiter


The Sequence of Service

1. Preparation of the service area as mentioned in the mise-enplace which may include taking bookings.
2. Receiving & welcoming of guests by the Restaurant Hostess.
3. Noting their requirement and ascertaining their status previously booked customer or a walk-in and ascertaining the same is available.
4. Then the hostess would enquire if the guests would like to have an aperitif at the lounge or the reception area or in the restaurant.
5. Leading them to the service area. The reception Head Waiter would indicate the host.
6. Greeting & seating of guests by the station waiter as per the rule.
 If the service area follows the service irrespective of gender then, unless requested by the party, from the right side of the host.
 If the service area follows the principle of service according to the gender, then the child followed by the older generation, then the lady followed by the gents.
 If the lady is the host then she goes the last.
7. The station waiter would open the napkins from the right side of the host, from right side of each guest, with the host last and places them on each guest’s lap.
8. Pouring of water from the right side of the host with the host last.
9. Presentation of the Beverage List for pre-dinner drink from the right side of the host, from the left side of each guest, with the host last. .
10. Taking the pre-dinner drink order.
11. Procure drinks from the bar and bring it to the side board.
12. Arranging the pre-dinner drink on the salver as per the seating of the guests.
13. Service of pre-dinner drink starting from the right side of the host, from right side of each guest, serving the host the last.
14. While the guests are having drink, presentation of the Dinner Menu in the same fashion as in presentation of the beverage list.
15. Take the order for each guest up to the main course. Repeat the order & at last and ascertain the service time for the food.
16. Presentation of the Beverage List for the wine order to go with the food.
17. The food order is placed with the kitchen and a copy of the order is placed with the cashier for billing
18. The wine order is placed with the bar, and a copy is paced with the cashier for billing.
19. Inform the host about the readiness in service of food.
20. Before commencement of service correct the cover for the first course, for each guest from the right side of the host, by standing between the 1st and the 2nd guest and placing the required table appointment that comes to the right side of the 1st guest and the required table appointments that come to the left side of the 2nd guest, according to the menu finishing with
the host the last.
21. The wine waiter to pace the appropriate glasses in front of each guest staring with the right side of the host and finishing with the host last.
22. Presents the wine and tastes it to the host for his approval, followed by its service.
23. Placement of plates from right hand side of the guests maintaining the same service sequence as in taking order of service of water.
24. Serve the 1st course.
25. After the 1st course is consumed clear the soiled crockery & cutlery.
26. Place the table appointments on the cover for the 2nd course in the same way as described in point “20”.
27. If the style of wine changes, place the appropriate wine glasses, and follow the same method as described in point “21”
28. Serve the 2nd course.
29. In this way continue with the service till the main course.
30. Before clearance of the main course discreetly ask the host if the service and the food had been enjoyable for him and the rest.
31. Clear the soiled dishes, cutleries and crockery, empty wine bottles and soiled wine glasses.
32. Remove cruet set, side plate & side knife, butter dish, and accompaniments, leaving ashtray, center-piece/bud vase, table number & water tumbler behind.
33. Fill up the water goblets.
34. Change ashtrays.
35. Crumb the table.
36. Offer menu to customers for selection of sweet dishes.
37. Take order and place the order with the confectionery & bakery, and forward a copy of the order docket to the cashier for billing...
38. Present the beverage list and take the wine order for the sweet dish.
39. Place the dessert cutleries on the cover in the same procedure as mentioned earlier.
40. The wine waiter will take the wine order, place appropriate glasses, & procure wine form the bar and place the wine order docket with the cashier for billing...
41. Serve the sweet course, followed by the wine in the same fashion as mentioned earlier.
42. Clear the sweet course and the wine glasses.
43. Enquire if the guest needs coffee to be served & if they wish to take coffee at the lounge or in the restaurant.
44. Present the menu card for the type of coffee to be selected. And take the order.
45. Present the beverage list & take the order for liqueur to go with coffee, place the order with the bar and the other copy to cashier for billing.
46. The food waiter will lay the coffee cover and place the order with the still room and the other copy of the order with the cashier for billing.
47. The food waiter will serve coffee.
48. The wine waiter will procure the liqueur from the bar and serve the guest.
49. Prepare and check the bill.
50. Offer additional coffee and liqueur if required.
51. Present the bill when requested.
52. Accept payment & tender change.
53. The station head-waiter sees off the guests.
54. Clear down the table & re-lay if necessary.

THE RULES FOR WAITING AT A TABLE

I) Before the Arrival of Guests

The waiters must
a) Attend the briefing session conducted by the Maitre d’hotel. The maitre d’hotel normally informs here about the menu and price changes, the specials, checks the grooming of the staff, the table
reservations and any important message that he might feel important to communicate.
b) After the station is allotted, check all the cutlery, glasses and other table appointments are clean, shinning and without ant chips, cracks and scratches.
c) Check the tables and chairs are not wobbling and free of dust and dirt.
d) Check the general housekeeping of his station and act accordingly.
e) Check the sideboard if it is ready for service with filled water jugs, adequate crockery and tableware, service gears, proprietary sauces and ketchups, menu cards and beverage list and KOT pad
and other items like cruet sets filled with salt pepper and mustard, toothpick in tooth pick stand,
candles in candle stand, etc.
f) Study the menu of the day. Ascertain the dishes that have gone off-board.
g) Clarify the interpretation of each dish, their accompaniment(s) that would go with it, the service gears to be used, the service sequence and the cutlery to be laid on the cover.
h) While waiting one must always stand with the left arm folded at right angle, with the waiter’s cloth hanging against it and the right arm hanging by the side.

II) Upon the Arrival of Guests

a) The Head Waiter or the Restaurant Hostess must greet the guest and seat them specially the women guests. In case of large groups the waiters from other table must come up in helping seating the guests.
b) The waiter must then pour water, courteously enquiring about their preferences. The menu must be presented by placing them in front of each guest.

III) Taking the Order

While taking the order the waiter must
a) Not show his hurry or pester the guest for the order. On no account the guest should be made to feel that he is being hurried by the service staff.
b) He must make him self visible to each guest while taking the order.
c) He must suggest dishes only when he is asked to recommend.
d) He must explain the guest about the dish and the accompaniments when inquired.
e) Correct order must be taken for each guest. If the waiter knows about a particular guest’s likes and dislikes he should give suggestions.
f) After the order is taken it should be read out for each guest.
g) Special directions from the guest should always be noted as “Fillet Steak ‘rare done’ or “Plain Salad” ‘no onions;

IV) General Rules for Service

a) The extra covers that have been previously laid on the table should always be removed.
b) Always use platter while carrying cutlery to and from the table. On no account any tableware should be carried by bare hands.
c) While carrying plates always carry them between serviettes. Wipe them before laying them on the table.
d) Some guests have the habit of wiping the crockery and cutlery that have been laid on the cover no matter how clean they are. This should no be looked upon with contempt.
e) Always follow the house custom for placing table appointments or serving and clearing. The following procedure may be followed:
i) For any formal groups start with the guest of honour who normally seats at the right side of the host and move in anti clockwise direction with the host last.
ii) Medium sized informal groups start with the eldest woman and move anti clockwise.
iii) Small intimate groups serve the women first and then the men and proceed in anti clockwise direction.
f) Any cutlery that falls on the floor, while carrying, should be returned to the wash up. If it drops in front of the guest while laying the table first replace that particular cutlery that had fallen from the sideboard and then one that had fallen should be picked up.
g) The waiter should not put any cutlery or flatware on the guest plate. The guest should always be given the privilege to do so.
h) When about to serve an order, if the guest is reading on talking among his friends, he must be interrupted by saying “excuse me sir or madam.”
h) While correcting the covers, the table appointments that should be laid at left should be done from left hand side; those from right should be collected from right itself. The waiter should never cross the guest while laying any cutlery.
i) Hot dishes should be served hot and the cold ones cold.
j) Always handle glasses at base, cups at handles, knives, forks and spoons at the extreme end of the handle and the plates by the rim.
k) Food should be served in proper sequence, with proper table appointments.
l) All the accompanying sauces, condiments and spices should be placed before serving the dish.
m) Never fill glasses or cups to the brim. It should be 1/3rd below the rim of the glass or cup.
n) When food is served on a bowl or cup, like soup bowl or ice cream cup, it should be served on an under plate. While serving any chilled or frozen food they should be served on a doily
placed on an under plate.
o) A serviette on the waiter’s palm while serving any food from an entrée or platter before placing the serving dish.
p) Always time the service properly so that guests do not have to wait between the dishes.
q) All food items must be served from the left and the beverages from the right.
r) All clearance should be done from right, except the side plate and the side knife.
s) While the guest is about to finish the main course the station head waiter must ask discreetly about the food and the service.
t) After clearance of the main course, if there be any sweet to be served always do crumbing and then proceed for the service.
u) After dinner coffee cups should never be cleared when the guests are still seated or the check has been paid. The waiter must have close notice on guests’ cup and ask the host if he would like the
cups to be replenished.
v) All checks must be presented in concealed manner to the host from his left had side.
w) If the guest has used his hand while eating, finger bowl on an under plate should be passed from the right hand side of the guest after the dish has been cleared.
w) Any tip should be acknowledged with a polite 'thanks.' Even if the guest does not tip, a word of “thanks” is a must.
x) Always follow the work study procedure. The waiter should do the maximum work with minimum movement.