SERVING DRINKS 5 STAR STANDARDS

SERVING DRINKS 5 STAR STANDARDS

BAR SERVICE
- ALL DRINKS ARE TO BE SERVED AND CLEARED ON TRAY
- COASTERS TO BE PROVIDED AT ALL TIME
- BAR NUTS/SNACKS TO BE SERVED WITH DRINKS
- DRINKS TO BE SERVED IN THE CORRECT GLASSWARE
- HANDLE GLASSWARE AT THE STEM OR BASE AT ALL TIMES
- FOR MIXED DRINKS A STIRRER MUST BE PROVIDED
- STRAWS TO BE SERVED WITH COCKTAILS, SOFTDRINKS, MILKSHAKES, SMOOTHIES
SERVE MIXED DRINKS WITH A STRAW FOR THE LADIES AND NO STRAW FOR THE MAN
- DO NOT SERVE STRAIGHT DRINKS WITH A STRAW e.g WHISKY ON THE ROCKS
- GARNISHES MUST BE FRESH AND APPROPRIATE
- ASK THE GUEST IF THEY PREFER ICE OR NO ICE WITH SOFTDRINKS AND WATER (MINERAL WATER SUCH AS PERRIER SHOULD NOT BE SERVED WITH ICE BUT ALWAYS CHECK WITH THE GUEST).
- ICE TO BE SERVED SERPARATELY FOR NEAT AND MIXED DRINKS
- MIXER e.g JUICE/SOFTDRINK TO BE SERVED SEPARATE FROM SPIRITS
- LADIES TO BE SERVED FIRST
- SERVE FROM RIGHT HANDSIDE
- ALL CANNED/BOTTLE DRINKS MUST HAVE THE LABEL SHOWING TO THE GUEST
- GLASSWARE TO BE CLEAN, POLISHED AND FREE OF CRACKS
RESTAURANT SERVICE
- SAME AS ABOVE HOWEVER YOU WOULD NOT SERVE NUTS/SNACKS WITH THE DRINKS & DEPENDING ON THE TABLE SET UP e.g TABLE CLOTH THEN YOU WOULD NOT SERVE DRINKS WITH COASTERS.
SERVING WINES BY THE GLASS
- DO NOT POUR THE WINE INTO THE CLASS BEFORE SERVING TO THE GUEST
- THE BOTTLE OF WINE AND WINE GLASS TO BE CARRIED TOGETHER ON A TRAY WITH LABEL SHOWING TO THE GUEST
- PRESENT THE WINE BOTTLE TO THE GUEST ANNOUNCING
THE NAME, GRAPE VARIETY AND YEAR.
- OFFER A TASTE TO THE GUEST AND THEN POUR 120ML.
SERVING CANNED OR BOTTLE BEER
- CHILLED BEER GLASS AND CAN/BOTTLE TO BE CARRIED TOGETHER ON A TRAY WITH THE LABEL FACING TO THE GUEST.
- PLACE GLASS ON THE RIGHT HANDSIDE OF THE GUEST ON A COASTER
- POUR THE BEER SLOWLY ON AN ANGLE WITH THE LABEL STILL SHOWING TO THE GUEST.
SERVING BOTTLED WATER & SOFTDRINKS
- BOTTLED WATER/SOFTDRINK AND GLASS TO BE CARRIED TOGETHER ON A TRAY WITH THE LABEL FACING THE GUEST.
- ASK THE GUEST PRIOR TO SERVING THE DRINKS IF THEY WOULD PREFER WITH ICE OR NO ICE.
- POUR THE BEVERAGE INTO THE GLASS WITH THE LABEL STILL
SHOWING TO THE GUEST. 
SERVING COFFEE BY POT
- CUP & SAUCER WITH TEASPOON, COFFEE POT/PLUNGER & MILK TO BE CARRIED TOGETHER ON A TRAY.
- SUGAR SHOULD BE ON THE TABLE BEFORE COFFEE ARRIVES
- PLACE THE CUP ON THE RIGHT HANDSIDE
- CUP HANDLE AND SPOON ON THE RIGHT HANDSIDE POINT 4’OCLOCK
- SERVE THE COFFEE FROM THE POT AND OFFER MILK
SERVING COFFEE BY THE CUP
- SERVE FROM THE RIGHT HAND SIDE OF THE GUEST AND FROM A SERVICE TRAY
- PLACE THE COFFEE ON THE RIGHT HAND SIDE OF THE GUEST
- CUP HANDLE AND SPOON ON THE RIGHT SIDE AND POINTING 4 O’CLOCK.
- SUGAR BOWL SHOULD BE ON THE TABLE BEFORE COFFEE ARRIVES.
SERVING TEA
- PRE-HEAT THE POTS – FILL THE POT WITH HOT WATER FROM THE BOILER AND LEAVE IT FOR 2-3 MINUTES.
- LOOSE TEA:
- FILL 1 TEA POT WITH LOOSE TEA LEAVES.
- PREPARE 1 SET OF TEA STRAINER ,TO STRAIN THE TEA LEAVES AND ONE SMALL PLATE WITH TWO LEMON SLICES OR A JUG OF COLD MILK
(ASK FOR GUEST PREFERENCE WHEN TAKING THE ORDER)
- TEA BAG:
- FILL 1 TEA POT WITH ONE TEA BAG.
- PREPARE ONE SMALL PLATE WITH TWO LEMON SLICES OR A JUG OF COLD MILK (ASK FOR GUEST PREFERENCE WHEN TAKING THE ORDER)
- HERBAL TEAS E.G MINT TEA, GREEN TEA TO BE SERVED WITH LEMON DO NOT SERVE WITH MILK
TEAS SUCH AS ENGLISH BREAKFAST, LIPTON TEA, AND EARL GREY ASK THE GUEST FOR THEIR PREFERENCE “WOULD YOU LIKE YOUR TEA TO BE SERVED WITH MILK OR WITH LEMON SLICE ON THE SIDE?”