18 Questions
What is the correct protocol for serving food to guests?
Serve food from the left side of the guest using your left hand
Why is it important to avoid serving food across the guest?
It is considered impolite in dining etiquette
What is the appropriate way to check on guests' satisfaction without being intrusive?
Checking visually from a distance
When should you ask guests about any additional items they might need during their meal?
From time to time, checking if anything might be needed
What is the correct order for serving guests at a table?
Serve ladies first, then gentlemen, and lastly the host
What should be avoided when serving food to guests?
Serving food directly from standard transport plates (STP)
What should you do if a guest is paying with cash?
Return the change with a selection of bills
In what order should the server perform the steps of the Crumbling-down service?
Serve Bread, Serve Salad/Soup, Serve Dessert, Final Service Procedures
What should the server do after the guests have left?
Clear the table and place tableware neatly
What is one way to show a genuine welcome during the initial table approach?
Helping guests with their chairs and jackets
When should the server present menus to the guests?
During the Initial Table Approach
What is a key step in offering good service to guests?
Assisting guests with their jackets and chairs
What is the proper way to seat guests in a fine dining restaurant?
Ladies must always be seated against the wall
How should the cloth napkin be placed on a guest's lap upon arrival?
Placed in the lap of the guest
What is the correct side to present the food menu from to the host?
Right side of the host using the right hand
Why is offering a cocktail or aperitif drink considered a crucial point of service?
It helps in establishing a good rapport with the guest
What action should be taken after taking an order for a cocktail or aperitif drink?
Repeat the order and thank the guest
Who is responsible for introducing the server in a fine dining restaurant?
Maitre D'
Study Notes
Table Setting and Preparation
- Prepare all necessary tableware and flatware for service
- Set the table with the appropriate mis-en-place according to the food orders using a standard transport plate (STP)
- Correct the cover and remove extra covers if any
- Prepare all equipment needed for serving food
- Pick up the course with accompaniments and ensure food covers are used
Serving Food
- Pick up food orders by hand or by tray according to restaurant standards
- Serve food from the left side of the guest using your left hand
- Avoid serving food across the guest whenever possible
- Serve ladies first, then gentlemen, and lastly the host
- Mention the name of the food being served and offer pepper mills, parmesan cheese, and dressings when necessary
Checking on Guests
- Check on guests' satisfaction visually from a distance
- Avoid asking guests about the food when their mouths are full
- Check if guests need anything else, such as more sauce or water
Payment and Bidding Goodbye
- Accept payment by credit card or cash
- Follow company guidelines for credit card payments
- Ensure correct change is returned with a selection of bills for flexibility in leaving a tip
- Thank guests for their patronage and bid them goodbye
Crumbing-down Service
- Clear the table and place tableware on a tray, not on a chair
- Change linens neatly and avoid spilling crumbs on the floor
- Avoid allowing the surface of the table to be revealed during service
Service Sequence
- Initial table approach with a genuine welcome
- Present menus and take beverage orders
- Serve bread and deliver beverages
- Take food orders and serve appetizers, salads/soup, entrée, and desserts
- Serve wine and beverages throughout the meal
- Finalize the service with a warm goodbye
Learn about the proper sequence of table service in a fine dining restaurant, from welcoming guests to bidding them goodbye. Understand the steps such as seating guests, escorting them to their table, and bussing services. Master the etiquettes like seating ladies against the wall and draping napkins on guests' laps.
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