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fnb-table-service-phraseology

The document outlines the procedures for table service in a formal dining setting, including welcoming guests, taking orders, serving food and drinks, and collecting payments. It provides specific phrases for waitstaff to use during various interactions with guests, as well as guidelines for setting tables and handling glassware and silverware. Additionally, it emphasizes the importance of proper service etiquette and the sequence of service steps to ensure a pleasant dining experience.

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franciscoerrica98
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25 views2 pages

fnb-table-service-phraseology

The document outlines the procedures for table service in a formal dining setting, including welcoming guests, taking orders, serving food and drinks, and collecting payments. It provides specific phrases for waitstaff to use during various interactions with guests, as well as guidelines for setting tables and handling glassware and silverware. Additionally, it emphasizes the importance of proper service etiquette and the sequence of service steps to ensure a pleasant dining experience.

Uploaded by

franciscoerrica98
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Mis- en- place (put everything into place) W: Thank you Ma’am/ Sir may I repeat your order,

Checking of the following: you ordered ______________________ is that correct


 Condition of tables and chair Ma’am/ Sir?
 Sanitary Items
 Clean and sanitized table appointments
G: Yes
 Flower Arrangements W: Thank you Ma’am/ Sir May I take the menu
 Filling condiments card?
 Condition of Menu Card G: Yes Sure!
 Knowledge of the menu of the day
PHRASEOLOGY WINE SERVING (on the RIGHT side of the guest)
W: Excuse me Ma’am/ Sir would you like some
Table service drinks? Here is our wine list for your selection.
WELCOMING THE GUESTS May I take you order Ma’am/ Sir?
G: Yes I’d like to have ___________________.
W: Good Morning Ma’am/ Sir, Welcome to ____. W: May I repeat your order Ma’am/ Sir, you
Do you have any reservation? ordered ______________ would that be all?
G: None G: Yes.
W: May I suggest a table for you Ma’am/ Sir? W: Would you like to serve your drinks after the
G: Yes please! main course?
W: Table for how many Ma’am/ Sir? G: I will give you a signal.
G: For one. W: Excuse me Ma’am/ Sir. Your food will be
W: Smoking or Non- Smoking? serve for 10-15 mins. Would that be alright with you?
G: Non- Smoking. G: Yes.
W: This way please (stretch your arms to the guest)
Will this place be alright with Ma’am/ Sir? SERVING THE FOOD (on the left side of the guest)
G: Yes. W: Excuse me Ma’am/ Sir here is your _______.
G: Thank You.
SEATING THE GUESTS
W: Please have a seat CLEARING THE TABLE (on the right side)
W: Excuse me Ma’am/ Sir may I clear the
UNFOLDING THE NAPKIN (right side of the guest) table for you.
W: Excuse me Ma’am /Sir, may I unfold the napkin for G: Yes please.
you?
G: Yes. PRESENTING THE WINE
W: Excuse me Ma’am/ Sir may I present to
SERVING WATER (right side of the guest) you your order of _____________ with a very good
W: would you like to have a glass of water Ma’am/ vintage year of _____ years with an alcohol content of
Sir? _____ alcohol per volume. It has _________ ml. with a
G: Yes please. very good fragrant of ____________________.
W: Excuse me Ma’am/ Sir. W: Should I open it Ma’am/ Sir?

PRESENTING THE MENU CARD OPENING THE BOTTLE OF WINE USING CORK
W: Excuse me Ma’am/ Sir here is our menu card for W: Here is the cork for your confirmation.
your selection. Would you like to try the wine now
W: Excuse me Ma’am /Sir would you like to have Ma’am/ Sir?
your bread now? G: Yes.
G: Yes W: Enjoy your meal Ma’am/ Sir.
W: Excuse me Ma’am/ Sir, I’ll be back to serve your Please call me if you need any
bread. assistance.

SERVING BREAD (on the left side of the guest) PRESENTING THE BILL (the guest will give a hand signal)
W: Excuse me Ma’am/ Sir here is your bread.
G: Thank You. W: Excuse me Ma’am/ Sir, how would you like
W: Excuse me Ma’am/ Sir Do you need anything else? to pay your bill, would it be cash or credit card?
G: No, I’m alright Here is your bill.
W: I’ll be back to get your order. (Step backward)
G: Here
ORDER TAKING (right side of the guest) W: I Receive ____________ ill be back for your
W: Excuse me Ma’am/ Sir may I take your order now? change.
Our today’s menu is ___________ and our soup Excuse me Ma’am/ Sir here is your change.
for the day is _________________. Thank you Ma’am/ Sir Hope you enjoy you’re
G: Yes. _____________________________. stay with us. We look forward for your next visit.
Thankyou
UPSELLING/ SUGGESTIVE SELLING:
W: Ma’am would you like to try __________to NOTE
compliment to your dish? W: Waiter
G: (Yes/ No) G: Guest
How about ________________?
G: (Yes/ No)
SEQUENCE IN FOOD AND BEVERAGE SERVICE NOTE: COFFE SERVICE IS DONE WITH A
(FORMAL SETTING) TRAY SERVICE

1. Preparing for service(mis en place)


2. Welcoming the guest (greeting and seating the
guest/customer)
3. Promoting food and beverage sales(presenting
the menu/suggestive selling)
4. Taking orders(placing order to the kitchen)
5. Serving food and drinks(using Tray service)
6. Collecting guest payments(presenting the
bills/receiving and accepting tips) Formal setting
7. Bidding goodbyes(give thanks to the guest)
8. Maintaining service area

Do’s and don’t of table service

When setting a table…


1. Do make sure that the chair just brushes
the table cloth.
2. Do remember the proper way to set up a
table(depending on the events and
settings)
3. Always remember the rule of the thumb:
the place setting should be a thumb’s
length from the edge of the table.

Do’s and don’t of Handling glassware, flatware


and silverware
1. Always use a service tray when setting or
clearing up a place setting(while guest is
present)
2. 2. Do not pick up a stemmed glasses by the
bowl . –pick up glasses by the stem.
3. Do not pick up plate with finger on the rim.
– do pick up plate by the edge of the plate
4. Do not pick up silverware by the handle or
bowl/blade.- pick up by the neck.

Serving water
Be sure to lift up the glass off the
table(by the stem) and bring the glass to you
before pouring. Serve at the right side using
the right hand

Serving wine
The glass stays on the table (wine label
is facing guest, twist wrist and wipe opening)

With the main course(service)


Be sure to remember
-serve guest:from the left with your
body open to the guest. Serve food from the
left using the left hand.

Clearing the table…


-Clear table from the right, stack the
silverware once the plate is remove.
-Clear the charger/showplate and
breadplate before dessert is served.
Don’t forget to pull down the dessert
setting.

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