How to Serve Soft Drinks to Guests SOP

Serving Soft Drinks

• Clean and dry hands are essential for serving soft drinks.
• Staff should be familiar with the soft drink offerings.
• Select the correct type of label according to the guest's order.
• Ensure the bottle is at the right temperature, dry, and clean.
• Use a beverage tray to carry bottles up to 750ml and carry larger bottles by hand.
• Position appropriate glasses on the tray if required.
• Take ice cubes along with the soft drink.

Serving Soft Drinks to Guests

• Always walk to the guest table with a smile and walk steadily.
• Open the soft drink bottle in front of the guest.
• Serve ladies and older gentlemen first.
• The bottle should not touch the glass.
• Hold the label up and in the palm of your hand.
• Pour slowly and carefully, filling the glass to 3/4 full.
• Finish with a ¼ twist of the bottle to catch the last drop.
• Position the bottle on the side table, label facing the guests.
• Refill glasses proactively.

Taking Orders

• Speak clearly and politely when taking orders.
• Take orders from women first, then men.
• Write orders on the guest check or order-taking pad or handheld device according to the seating arrangement.
• Follow a clockwise direction and assign a number to each chair at a table.
• Use standard beverage abbreviations.
• Listen carefully to each guest's orders and repeat the order and details without interrupting.

Leaving the Table

• Always say thank you and smile genuinely.
• Maintain good eye contact.
• Take beverage lists or menus with you.

Denying Alcohol Service

• Tactfully tell guests that you care about their safety and can't serve them alcohol.
• Suggest nonalcoholic drinks and food instead.
• Inform the manager whenever you deny someone alcohol service.

Serving Fruit Juice

• Serve lemon juice in a saucer with a glass at the 2 o'clock position of the guest.
• Ensure the spoon does not fall.
• When leaving the table, say "Please enjoy your [juice name], sir/madam."
• Bring the right fresh juice to the right table.
• Don't mix fresh juice with convenience juice.
• Don't throw away unused packed straws that can be reused if not stained.
• Pick up empty glasses from other tables and/or take new orders when leaving the table.

Serving Mineral Water

• Clean and dry hands are essential for serving mineral water.
• Staff should be familiar with the mineral water offerings.
• Select the correct type of label according to the guest's order.
• Ensure the bottle is at the right temperature, dry, and clean.
• Use a beverage tray to carry bottles up to 750ml and carry larger bottles by hand.

Learn the standard operating procedure (SOP) for serving soft drinks to guests in the food and beverage service industry. Understand the importance of proper soft drink service and the necessary preparation steps involved.