STANDARD OPERATINGPROCEDURE TASK: HOW TO APPROACH THE TABLE TO SERVE BEVERAGES TASK NUMBER: CS-0005 DEPARTMENT: F&B - Coffeeshop DATE ISSUED: Jan.. 2005 EXPECTATION: That the waiter/tre
Trang 1STANDARD OPERATING
PROCEDURE
TASK: HOW TO APPROACH THE TABLE TO SERVE BEVERAGES
TASK NUMBER: CS-0005
DEPARTMENT: F&B - Coffeeshop
DATE ISSUED: Jan 2005
EXPECTATION: That the waiter/tress approaches the table quietly and with efficiency
TIME TO
TRAIN: 20 minutes
Why is this task important for you and our guests?
Answers:
1. To maximize guests satisfaction.
2. To ensure the guests are quickly attended to without too much disturbance
Trang 2STEPS HOW/ STANDARDS TRAINING QUESTIONS
1) Approach the table. Go to the guest table by carrying the
drinks on a tray 1 Why should the drink be on atray?
2) Present the drink. Stand by the right side of the guest
with right leg slightly in front
Hold the stem/base of the glass;
place the glass on the right side of the guest, above the tip of the cutlery
Say “Mr./Mrs./Ms./Sir/Madam XXXX, this is your XXXX (name of the beverage), please enjoy it” with a smile
1 Why should you stand on the right side of the guest?
3) Leaving the table. Quietly back off away from the table,
keeping your eye on the guest to ensure they are able to catch your attention should they require anything else
1 Why should you keep an eye
on the table?
Now ask the trainee to practice the task from start to end to test competency.
Summary questions:
1 Why should the drink be on a tray?
2 Why should you stand on the right side of the guest?
Trang 33 Why should you keep an eye on the table?
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