FOOD AND BEVERAGES SERVICES NC II

Basic Phraseology – Migrated

FOOD ATTENDANT/WAITER SERVICING

I. GREETINGS AND GUEST

ACKNOWLEDGEMENT

Note: WELCOMING GUEST

• Always welcome guests by greeting them with a genuine smile
• Escort the guests to their table. Walk just fast enough for them to keep up.
• Assist the guests by pulling out the chairs for them

Food Good morning, sir/ma’am welcome to (name of the restaurant) Restaurant, are
Attendant: we holding a reservation for your party?

Guest: Yes

Food Sir/ma’am, may I ask your name please

Attendant:

Guest Mr/Ms/Mrs. ________________________.

Food Mr/Ms/Mrs _________________, let me check your reservation, please wait

Attendant: for a minute We are expecting you today sir/ma’am
_____________________ we have prepared a pleasant table for you, this way
please.

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Food Attendant: May I suggest a table for you sir/ma’am? Do you prefer a smoking or non-

smoking area?

Guest: Non-smoking

Food Attendant: Okay sir/ma’am this way please. Will this table be alright for you sir/ma'am?

Guest Yes

(If no, escort the guest for another table and ask again until he/she agreed)

Note: UNFOLDING THE NAPKIN

• When unfolding the napkin, get the corner and fold in into triangle.
• Place the napkin of the lap, with the longest side facing the guest.

Food Attendant: Have a seat sir/ma’am. May I unfold and lay your table napkin?

Guest: Yes, please, thank you

Food Attendant: You are welcome, sir/ma’am, excuse me (lay the table napkin)

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 II.SERVING WATER & STARTER

Note: SERVING WATER

• Ask for permission before pouring water for the guests
• Pour water from the right side of the guest.
• Always pour water for the ladies before the men.

Food Attendant: Excuse me sir, here is your ice-cold water.

Note: SERVING BREAD

• Use your left hand to carry the bread basket and the right hand to hold the serving
fork and spoon.
• Serve from the left side of the guest
• Hold the bread basket down over the edge of the side plate
• Transfer the bread from the basket to the side plate using service gear
• Move around the table, serving the host last.

Food Attendant: Excuse me sir/ma’am, here is your complimentary freshly baked bread.

Guest: Thank you

Food Attendant: Your welcome sir/ma’am.

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 III. FOOD ATTENDANT INTRODUCTION

Food Attendant: By the way sir/ma’am, I’m (state your name) and I am your food attendant for
today, if you need any assistance, please don’t hesitate yourself to call me.
Sir/ma’am here is our menu for your food selections. Just call me if you are
ready to place your order.
EXIT

IV. TAKING FOOD AND BEVERAGE ORDER

Guest: Waiter

Food Attendant: Sir/ma’am, are you ready for your order?

Guest Yes

Food Attendant: Okay sir/ma’am may I take your order? But before I take your May I ask you
if you have any food allergens?

Guest Oh! I have allergic reaction for (state the particular food allergens).

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 V. Suggestive Selling

Food Attendant: Ah sir/ma’am we have here a best seller main dish that can compliment for your
status, may I suggest (state the main dish to offer.

Guest Okay give me that one

Food Attendant: Sir/ma’am how about your appetizer? We have _____, would like to try one?

Guest No thanks, kindly give me ______.

Food Attendant Howe about dessert sir/ma’am we have here (state different choices of desserts).
Sir/ma’am may I suggest our best seller dessert ______, would you like to try
that one?

Guest No thanks/yes I try that one

Food Attendant What about wine sir/ma’am?

Try our best seller wine that compliment your main course (state the name of
wine).

Is that all sir/ma’am?

Guest Yes

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 V. Repeating Orders

Food Attendant: Okay sir/ma’am, may I repeat your orders? Your orders are (state the guest
orders). Did I get your orders right?

Guest Yes

Food Attendant: Okay sir/ma’am, your food will be served in 30 minutes, would that be okay
with you?

Guest Yes

Food Attendant Okay sir/ma’am, May I have the menu now?

EXIT

VI. Resetting the Table

(Adjustment of table appointment)

Remove the set plates, utensils and glass which are not included to the order of the guest is
Russian and French Service, or adjust the table depends on the guest food and beverage
orders.

Food Attendant: Excuse me sir/ma’am, May I reset or adjust your table appointment?

Guest Okay

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 VII. Serving Orders

• Serve solid food using your right hand and serve it in the left side of the guest.
• Serve liquid in the right side of the guest.
• Mentioned the name of the food and beverage when serving

Food Attendant: Excuse me sir/ma’am, here is your (state the name of the food and beverage)

VIII. Wine Service

Note: PRESENTING WINE

• When presenting wine, do not forget to introduce the wine by its features, use the 4
V’s method in presenting the wine.
• Variety, Vintage, Vineyard, Volume

Food Attendant: Excuse sir/ma’am, May I present to you your wine; (state the name of wine) to
compliment your main dish. (State the 4 V’s)
Food Attendant: Would you like me to open the bottle for you?
Guest Yes, thank you

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Note: OPENING THE BOTTLE
• Hold the neck of the bottle and place the bottle on the top of your bended knee at
the side of the table facing where guest facing the table
• Carefully cut out the metal or capsule of the bottle about half an inch below the
neck.
• Insert the tip of the corkscrew slightly off the center and turn in clockwise direction
until it has fully penetrated into the cork.
• Hook the lever of the corkscrew unto rim of the bottle with clean linen napkin,
holding the firmly in one hand the lifted up the screw in one motion until the cook
is fully extracted.
• Place the cork in the small butter plate.
• Wipe the mouth of the bottle to remove any mold.

Food Attendant: Sir/ma’am, Here’s your cork for your evaluation. Would you like to taste
the wine first?
Guest Yes

Note: PRESENTING CORK

• Hold the cork with a cocktail napkin, remove the cork from the corkscrew without
touching it using the cocktail napkin and presents it to host.

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 IX. SERVING WINE

• When approved; proceed to serve the wine from the ladies in clockwise direction, fill
the ladies wine glass first.
• Lay the bottle in your left hand with clean table napkin underneath the bottle.
• Bring the neck of the bottle near the glass & careful not to the rest of the bottle on the
rim of the glass.
• Let the wine flow gently without gurgling along the sides of the glass
• Do not pour wines far above the glass
• When pouring wine, 1/3 full for white wine & 2/3 full for red wine
• When finished pouring the bottle must be moved upward with a twisting motion, to
the right so that the wine does not drip.
• Refill if necessary
• For red wine , place the bottle in the wine basket
• For white wine, place the bottle into wine bucket facing label to the host place the
folded napkin over the neck of the bottle.

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 X. BUSSING OUT SERVICE

Food Attendant: Excuse me sir/ma’am, are you done with your (state the meal)? May I take your
plate now?

Guest Yes sure

Food Attendant: Excuse me sir/ma’am, how would you like your food?

Guest Terrific, it’s nice and delicious

Food Attendant: Thank you for the compliment, sir/ma’am; do you have any additional order
sir/ma’am?

Guest No, that’s all

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 XI. BILLING AND BIDDING
GOODBYE

Guest Waiter, bill please

Food Attendant: Sir/ma’am, here is your bill

Guest I received 1000 pesos, kindly wait for your change.

Food Attendant: Here is your change 500 pesos.

Guest Thank you for dining with us, we look forward for your next visit. Have a nice
day.

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