Service Basic

Hanif

Assistant Manager in Shook! Restaurant

The coffee or tea orders must be served together with sugar and milk on the side, unless you knew the preference of your customer. E.g. honey etc.

All guests must be presented with the right wine ordered before being opened with the label facing up and are satisfied with its status i.e details on label, chilled for white wine and red wine at room temperature.

When a guest is looking around the room – try to catch his eyes as he may be looking for service.

Always practice to serve lady first. If there are children or elderly, they will then the first to be served.
The trick is, children are cannot keep waiting the food and needs for taking care. While the elderly are takes time to eat as the ladies.

Keep all the glassware be hygienically clean and chip free; must be free of watermarks and stains prior to setting on tables/ service.

When a customer asked for recommendation, always highlight the house specials and promotions rather than saying “everything is good…” .

Service associates must be always ready to make orders for the guest, especially for vegetarian and with food allergies.

Unfold the table napkins once the guests are seated, always perform from the right side whenever is possible. Used both hands by holding the edge of the table napkins with both finger tips.

Some additional tips for service basic. These tips are usable espacially in formal dining restaurant.

Most of these srevice basic are practiced in Shook! Restaurant where the service is at high quality.

Service Basic

When a guest asked for your recommendation of a wine – always start with a medium priced wine and not a high priced wine, unless you know the customer well enough to know he enjoys a good bottle of wine.

If the guest stops eating and appears to be focusing on his friends – check the table dishes to see if all are done eating that course.

Appetizers are to be recommended as a starter. It is a dish that should be complements the next course to come.

Always introduce the dish that you are going to serve to the guest. Speak clearly and confidently.

Server should never allow the food to be served before the table is properly set with an appropriate cutlery.

Some more tips coming...


See Ya!!

About: Grooming Basic

Siti Hawa

Food Server in Shook! Restaurant

I wanna share with you some of the basic grooming while you are working at the restaurant, it might improve the good impressions of the customer to you and your restaurant.

Grooming basic for the Restaurant’s associates

Practice washing of hands after touching uncooked foods when preparing meals.
Basically, once you touched the uncooked foods and dried at your hands, it brings a smelly odor when approaching to the customers.

Ensure that your uniforms are well pressed and free from torn and stains.
Of course, you are presenting the foods and so your image must be hygienically neat and well groomed.

Uniforms with pockets should not keep too much things inside that will create bulky look.
Commonly, only order sheets, pens, wine opener, and lighter are put inside your pockets.

For all the male working in the restaurant, hair must be neatly trimmed and decent amount of gel is used to keep the hair intact is encouraged. Hair must not touch the collar of the uniform.
Looking be presentable to the customers and to avoid the falling hair.

Avoid touching your hair or scratching your bottoms in plain sight of the guests.
Especially when you are working at the fine dining restaurant or even in casual restaurant. You will not look nice.

Ok, there are more tips coming to share with you…

See Ya!!