SOP Intercontinental Group Chinese Restaurant How to serve MaoTai41639

2005 EXPECTATION: That Mao Tai wine is served following the Chinese customs, efficiently by friendly, knowledgeable staff with a smile.. TIME TO TRAIN: 20 minutes Why is this task impo

STANDARD OPERATING

PROCEDURE

TASK: HOW TO SERVE “MAO TAI”

TASK NUMBER: CR-0020

DEPARTMENT: F&B – Chinese Restaurant

DATE ISSUED: Jan 2005

EXPECTATION:

That Mao Tai wine is served following the Chinese customs, efficiently by friendly, knowledgeable staff with a smile.

TIME TO

TRAIN: 20 minutes

Why is this task important for you and our guests?

Answers:

1. To maximize guest satisfaction

2. To ensure the guest receives the wine on time

3. To ensure the service staff is knowledgeable and confident serving Mao Tai

4 To ensure the proper customs of serving this wine is followed.

STEPS HOW/ STANDARDS TRAINING QUESTIONS 1) Order the wine Order the wine through the POS

system and pick it up from the bar 1 Why should you order though the POS System?

2) Proceed to the table With the bottle and wine pot on a

service tray

Move to the host of the table and show the bottle of wine with the label facing the guests

Say: “Here is your Mao Tai sir / madam or Mr / Mrs XXX”

(DRILL LANGUAGE)

1 Why should you take all equipment to the table?

2 Why should you use a service tray?

3 Why should you show the bottle to the host?

3) Open the bottle The bottle should be opened in front

of the guest after the label is shown

Cut the foil, remove the cork and wipe the top of the wine bottle with waiter’s towel

Pour Mao Tai into wine pot

1 Why should the bottle be opened in front of the guests?

4) Serve the wine Stand on the right hand of the

guests

Use waiter’s towel to absorb the

1 Why should you stand on the right?

2 Why do you use a waiters’ cloth?

5) Finish Place the wine pot on the table or

side station 1 When would you put the bottle on the table or when

on the side station?

Now ask the Trainee to practice the whole task from start to end to test

competency.

Summary questions:

1 Why should you order though the POS System?

2 Why should you take all equipment to the table?

3 Why should you use a service tray?

4 Why should you show the bottle to the host?

5 Why should the bottle be opened in front of the guests?

6 Why should you stand on the right?

7 Why do you use a waiters’ cloth?

8 When would you put the bottle on the table or when on the side station?

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