Restaurant Service Best Practices

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Questions and Answers

What is the primary goal during the Welcome stage of service?

To clean and clear tables quickly

To take payment from the customers

To ensure customers are aware of menu items

To make customers feel valued and welcomed (correct)

What should be prioritized if multiple tables are seated at once?

Making first contact with new tables. (correct)

Taking payments from tables.

Clearing empty tables.

Bringing food orders to tables.

When should the first drinks order be checked after the customers are seated?

Immediately upon their arrival.

Within 5 minutes. (correct)

Within 10 minutes.

After the food order has been taken.

During the First Contact, what is an important aspect to consider about the diners?

Their body language and meal preferences. Signup and view all the answers

Why is it important to know if any menu items are unavailable during First Contact?

To avoid customer disappointment after they have made their choice. Signup and view all the answers

What should a server do if customers have been sitting for 10-15 minutes without ordering?

Prompt them to order their Pasta along with drinks. Signup and view all the answers

What is suggested to bring to the table during First Contact?

Complimentary bottles of still and sparkling water. Signup and view all the answers

How should the server approach the table to establish an effective first impression?

By making consistent eye contact and greeting them warmly. Signup and view all the answers

What should be done if a guest is not 100% happy with their food?

Change, comp, or redo their dish. Signup and view all the answers

When should a server check back with guests about their food?

While they are still conversing or after observing hesitation. Signup and view all the answers

What is the recommended method for clearing the table if guests are having individual pastas?

Only clear the table after all guests are finished. Signup and view all the answers

How should you handle food waste after clearing the table?

Scrape food into the food waste bin and rinse the plates. Signup and view all the answers

What is the ‘Turn Time’ for a table of four people?

90 minutes. Signup and view all the answers

What should a server do if they realize dessert orders are falling behind schedule?

Notify the bartender and the manager about the delay. Signup and view all the answers

What is the purpose of the ‘2 plates in 1 hand method’ for clearing tables?

To reduce trips to the bussing area. Signup and view all the answers

What is an NVI in the context of table service?

Non Verbal Indicator that a dish has been checked back. Signup and view all the answers

What is the recommended number of pastas for two hungry people?

3 pastas between the two Signup and view all the answers

Why is it important to note if pastas are being shared?

To ensure appropriate utensils are provided Signup and view all the answers

What happens to pasta if it sits for more than a few minutes after being cooked?

It becomes stodgy and unappetising Signup and view all the answers

What should be done when a table orders more than one pasta per person?

Stagger the pastas into different courses Signup and view all the answers

What is important to check with customers before sending their pasta orders to the kitchen?

If they are happy for pasta to be split into courses Signup and view all the answers

What should be done with the menus once customers have ordered?

Take them away, leaving one as an NVI Signup and view all the answers

What must arrive at the table before the food?

Drinks Signup and view all the answers

How can timely mains away help in restaurant service?

It reduces stress when turning the table Signup and view all the answers

What is the most important action during the last 10-15 minutes with guests?

Gauging what needs to be done to prompt the bill. Signup and view all the answers

Which of the following is an appropriate phrase to prompt guests for the bill?

Can I get you anything else? Signup and view all the answers

When should the last food order be taken at lunch time?

By 16:00 Signup and view all the answers

What should a waiter do with a finished glass on the table?

Gently rest their hand on it to check if they still need it. Signup and view all the answers

What is the last order cut-off time for alcoholic drinks in the evening?

22:45 Signup and view all the answers

Which action is discouraged if you are in someone else's section?

Asking the table questions without permission. Signup and view all the answers

What is the final farewell practice that should be followed?

Making an effort to say goodbye to all guests. Signup and view all the answers

When is the last food order in the evening on Sundays?

21:15 Signup and view all the answers

When are you allowed to have two people at a table?

While running food or drinks to a large table Signup and view all the answers

What is the benefit of mastering the skill of carrying two plates in one hand?

It provides a free hand for other tasks at the table Signup and view all the answers

What should be done once a customer finishes a drink?

Clear it and ask if they want another Signup and view all the answers

What does the menu briefing primarily help staff to understand?

How each menu item is prepared and tastes Signup and view all the answers

What should staff do if they are uncertain about something during the menu briefing?

Ask the manager for clarification Signup and view all the answers

Before taking a break or finishing a shift, what must be verified?

The accuracy of all bills Signup and view all the answers

Why is table maintenance important during a meal service?

It ensures diners have what they need and enhances customer experience Signup and view all the answers

What is a key rule when handing over a table to another team member?

The new server must be familiar with the customers Signup and view all the answers

Study Notes

Welcome

It is vital to greet customers upon arrival.
Make eye contact, smile and say "hello".

First Contact

Approach the table within the first few minutes.
Prioritise first contact over other tasks.
Offer complimentary still or sparkling water.
Assess the customers’ needs and meal expectations.
Identify any unavailable menu items.
Offer drinks if body language suggests they want them.

Taking the Drinks Order

Take the drink order at first contact if possible.
If not, return within 5 minutes to check.
90-minute turn time requires prompt service.

Taking the Food Order

Ask if customers have any questions about the menu.
Consider suggesting antipasti with Aperitivi.
Encourage pasta orders after 10-15 minutes.
Inform customers about kitchen capacity and potential delays.
Recommend 3 pastas for 2 hungry people.
Clarify sharing arrangements for pasta.
Note sharing preferences on the till.
Stagger pasta orders for multi-course dishes.
Confirm pasta order splitting with the customer.

Setting the Table

Provide sharing plates.
Ensure napkins, cutlery, and water are available.
Confirm drinks have arrived before delivering food.

Sending Mains Away

Ensure a timely check-back on the food.
Address any customer dissatisfaction promptly.
Replaces the dish if not satisfactory.

Clearing the Table

Clear empty plates for shared pastas.
Clear all items when customers are finished.
Use the "2 plates in 1 hand" method.
Scrape food into the food waste bin.

Turn Time

Tables of 2-4 people have 90 minutes.
Tables of 5 or more have 120 minutes.
Aim to present dessert menus with 30 minutes remaining.
Inform the bartender and manager if the table is running behind.

Taking Dessert Order

Present dessert and digestivi sections.
Encourage dessert orders if time is limited.
Allow customers to settle if time allows.
Relay the table with dessert cutlery.

Last Order and Bringing the Bill

Encourage requests for the bill within the final 10-15 minutes.
Use prompts like "are you guys all finished" or "can I get you anything else?"
Be mindful not to take orders that will delay the turn time.
Last order for alcoholic beverages is at 22:45.
Last food order is at 16:00 for lunch and 22:15 for dinner.
Ensure the bill is accurate.

Saying Goodbye and Relaying

Acknowledge departing guests with a goodbye.
Only clear and relay or answer questions if in someone else's section.
Ensure the waiter has already addressed any questions.
2 people can serve a table only when clearing or running food.
Master the "2 plates in 1 hand" method for efficient service.
Use napkins for hot plates.
Avoid saying "enjoy" when serving food.
Clear finished drinks promptly.
Attend the Menu Briefing to gain knowledge about the menu and service procedures.
Hand over tables to another waiter if going on a break or leaving.
Verify bill accuracy before leaving.

Table Maintenance

Ensure tables are clean and have all necessary items.
Replace dirty or empty items promptly.

Section Discipline

Maintain a high standard of service within your section.
Refrain from taking orders in another waiter's section.
Provide assistance to other waiters with clearing and relaying.

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Description

Test your knowledge on the essential steps for providing excellent service in a restaurant setting. This quiz covers customer greeting, handling drink and food orders, and effective communication with guests. Improve your skills and enhance the dining experience!