国际酒店餐饮部操作基本标准(英文版)
国际酒店餐饮部制度英文
International Hotel Food and Beverage Department Regulations1. IntroductionThe food and beverage department in international hotels plays a critical role in ensuring the provision of quality services to clients. In order to ensure consistency, professionalism, and customer satisfaction, the department has specific regulations that govern their operations.2. StaffingThe food and beverage department shall be headed by an experienced manager who shall be responsible for overseeing all operations. The department will also have a team of well-trained staff members who are skilled in customer service, culinary arts, and beverage service.3. Code of ConductThe food and beverage department shall adhere to a strict code of conduct that ensures professionalism, integrity, and proper workplace behavior. Such codes shall include the prohibition of discrimination, harassment, bullying, and any other behavior that may be deemed inappropriate.4. Hygiene and SanitationThe department shall adhere to strict hygiene and sanitation standards to ensure that all food and beverage products are safe for consumption. All staff members shall be required to undergo proper training on hygiene, sanitation, and food safety practices to ensure that they are well-equipped to meet these standards.5. Menu Design and PricingThe food and beverage department shall be responsible for designing menus that offer customers a wide range of food and beverage options. The department shall also be tasked with determining the prices of all items to ensure that they are competitive and reflective of the quality of services offered.6. Customer ServiceThe food and beverage department shall prioritize customer service by ensuring that all staff members are well-trained in interacting with customers. The department shall also be responsible for implementing systems that enable customers to provide feedback on the quality of service they receive.7. Alcohol ServiceThe food and beverage department shall adhere to strict regulations when it comes to the service of alcoholic beverages. All staff members shall be required to undergo proper training on responsible service of alcohol to ensure that customers are not over-served or put in harm’s way.8. Special EventsThe food and beverage department shall be responsible for planning and executing special events such as weddings, conferences, and other group events. The department shall work closely with clients to determine their specific needs and provide them with customized services that meet those needs.9. ConclusionThe food and beverage department is an essential part of any international hotel’s operations. The department’s regulations are critical in ensuring that customers receive quality services that meet their specific needs. By adhering to these regulations, the department can maintain consistency, professionalism, and customer satisfaction.。
餐饮 SOP 中英文对照版
DAYS HOTEL & SUITES JIAOZUOSTANDARD OPERATING PROCEDURES AND TRAINING MANUAL10.Check if there is any special requests such as seating arrangements, baby chair, number of seats, table decorations, face towels, serving gears, operating equipments, special wine / beverage arrangements, no pork no lard, vegetarian…查看一下是否有任何特别的要求，比如：桌位安排等，需不需要婴儿椅，一共几位，桌面装饰要求，小毛巾，公共用具，餐具，葡萄酒要求，酒水要求等11.Any special requests must be executed, have the beverages stand by and the related equipments ready such as: glasses, wine cooler / baskets, warmer for Chinese Hua Tiao Wine, pot, cups dried prunes, rock sugar…客人的任何要求必须要兑现，要准备好所有相关的用具，比如：玻璃杯，冰桶，葡萄酒篮，花雕酒保温桶，花雕壶，花雕杯和干话梅12.The manager must introduce himself to the host or the organizer, in the mean time he should find out what is the nature of the party unless he has known before hand. If this is a birthday party, he should check whether the cake has been arranged and who is the birthday boy, so the arrangements can be made, meanwhile he should also introduce the service associate who is assigned to take care of this party to the guest餐厅经理必须向客人或宴会组织者做自我介绍，同时必须搞清楚宴会的性质除非事先知晓，如果是生日聚会的话，他必须检查一下生日蛋糕是否已定和谁是当天的寿星，这样就可以做相应的安排，同时他应该将负责该房间服务的服务员也介绍给客人13.The service associate must get to know who the host is, who the organizer is, who the guest of honour is, how they should be addressed, and go through once again with the host or the organizer all details (the best timing is to do it before the arrival of the rest of the guests)服务员必须知道该桌的主人是谁，组织者又是谁，谁是主宾，分别应该如何称呼，最后和主人或组织者确认一遍所有的细节（这一点最好是在开餐前做）14.Check whether wines / liquors / beverages displayed on the service bar meet with the host's requirements i.e.: he would like to go for premium brands, regular brands or any particular brands, items must be alternated immediately检查一下水吧上面所准备的饮品是否和客人的要求有异，比如：他是否有对特定品牌的选择，有选择的必须可以马上选择的15.Soya sauce, tidbits can be pre-set on the table, face towels can be pre-placed, drinking water can be pre-poured, wine can be opened to let it breath if the wine is confirmed in advance 酱油和小食可以预先放在桌上，小毛巾也可以预先放在桌上，葡萄酒可以先话，在将鱼给客人看过以后拿到餐车上，一般是将鱼放在主人和主宾之间看一下后7.Move the spring onion and ginger to the side 将鱼上的姜葱分到一边8.Make a cut in the middle of the fish and remove the meat to two sides (skin on top) 在鱼的中间开一刀，将肉分到两边（在鱼皮上面）9.Cut the meat into small pcs 将肉切成小份10.Cut off the fish head and the tail from the fish 将鱼头和鱼尾切下11.Share the fish in equal portion to the pre-set bowls 将鱼肉平均分在事先准备好的碗中12.Put a little spring onion, ginger and soya sauce on the fish 每个碗中放一点姜葱和酱油13.Put the fish head and the tail on a bone plate and serve it to the guest of honour, normally seating next to the host 将鱼头和鱼尾分成两份服务给主人和主宾，一般主宾总是紧靠主人坐的Family Style: 家庭式1.Put the fish on the guest table directly, fish head should be on the opposite side of the table 将鱼放在客人的桌上，鱼头不可以对着客人2.Ask the guest whether they would like the fish to be deboned 询问一下客人是否愿意让你给他们分一下3.Move the spring onion and ginger on the side of the plate 先将葱姜丝拨到一边4.Make a cut in the middle of the fish, and move the meat to two sides (if the guest want the fish to be deboned, cut off the fish head and tail, remove the big bone carefully to a bone plate, ensuring that there is no more meat attached to the bone) 在鱼的中部开一刀（如果客人同意你分的话），将鱼头和鱼尾分别割一刀，然后小心将鱼大骨取出放在一边的碟上，骨上不能带肉5.Put the fish meat from two sides back to the fish, let it look like a whole pc of fish 将鱼肉从两边再回放到鱼身上，让鱼看上去还象一条整鱼6.Put the spring onion, ginger on the fish with few scoops of soyafish 将葱姜丝放回到鱼身上，然后再将汁淋一些在鱼身上7.Put a serving spoon on the side of the plate and let the guests to help themselves 将公勺放在鱼盘的边上以便客人们的取用Procedure for Serving Whole Fish in PDRs / VIPs on the Lazy Susan or by Table Side on a Service Cart: 在贵宾厅服务整鱼的STANDARD OPERATING PROCEDURES AND TRAINING MANUAL。
餐饮SOP中英文对照版
the name is on the list, look at the guest history record to find out the guest's likes, dislikes andspecial requirements, and apply accordingly 如果是的话，看一下记录，看看他有什么嗜好，有什么忌口的食品等以及他有什么特别的要求the menu has been confirmed, table menus must be placed on the table 如果菜单已经确认，那么菜单必须预先放在桌上mise-en-place must be checked and ready for service and ensure that those are what the guest requested 检查所有的餐前准备工作，并确保都是客人所要求的Bar must be set as per SOP专用水吧必须按照我们的基本服务要求准备好up pre-dinner cocktail area if required 如果有要求的话，准备好餐前的餐前酒区间service associate assigned for the PDR must check whether the kitchen order is in order and in place as requested and ready for service (if the menu has been confirmed) 包房服务员必须检查一下菜单是否已按要求在厨房准备就绪了（如果菜单已确认的话）all condiments and sauces ready according to the menu 根据菜单，所有的调配料必须准备好if there is any special requests such as seating arrangements, baby chair, number of seats, tabledecorations, face towels, serving gears, operatingequipments, special wine / beverage arrangements, no pork no lard, vegetarian…查看一下是否有任何特别的要求，比如：桌位安排等，需不需要婴儿椅，一共几位，桌面装饰要求，小毛巾，公共用具，餐具，葡萄酒要求，酒水要求等 special requests must be executed, have the beverages stand by and the related equipments ready such as:glasses, wine cooler / baskets, warmer for Chinese Hua Tiao Wine, pot, cups dried prunes, rock sugar…客人的任何要求必须要兑现，要准备好所有相关的用具，比如：玻璃杯，冰桶，葡萄酒篮，花雕酒保温桶，花雕壶，花雕杯和干话梅manager must introduce himself to the host or the organizer, in the mean time he should find out what is the nature of the party unless he has known beforehand. If this is a birthday party, he should checkwhether the cake has been arranged and who is thebirthday boy, so the arrangements can be made,meanwhile he should also introduce the serviceassociate who is assigned to take care of this party to the guest餐厅经理必须向客人或宴会组织者做自我介绍，同时必须搞清楚宴会的性质除非事先知晓，如果是生日聚会的话，他必须检查一下生日蛋糕是否已定和谁是当天的寿星，这样就可以做相应的安排，同时他应该将负责该房间服务的服务员也介绍给客人service associate must get to know who the host is, who the organizer is, who the guest of honour is, how they should be addressed, and go through once again with the host or the organizer all details (the best timing is to do it before the arrival of the rest of the guests)服务员必须知道该桌的主人是谁，组织者又是谁，谁是主宾，分别应该如何称呼，最后和主人或组织者确认一遍所有的细节（这一点最好是在开餐前做）whether wines / liquors / beverages displayed on the将鱼身上的葱和姜丝拨开到盘的一边a cut in the middle of the fish, and move the meat to two sides (if the guest want the fish to be deboned, cut off the fish head and tail, remove the big bone carefully to a bone plate, ensuring that there is no more meat attached to the bone) 在鱼的中间开一刀，将肉分开两边（如果客人同意让你分鱼的话）将大鱼小心移到一个骨碟上，骨上一定不要带任何一点点肉portioning, put the fish on the dining table (fish head is on the opposite side of the table), if the fish is going to be portioning on the side, remove the fish to the service cart after showing to the guests - mainly the guest of honour and the host分份的时候，将鱼放到餐桌上（同样鱼头不能冲着客人），如果是在旁边的餐车上分的话，在将鱼给客人看过以后拿到餐车上，一般是将鱼放在主人和主宾之间看一下后the spring onion and ginger to the side 将鱼上的姜葱分到一边a cut in the middle of the fish and remove the meat to two sides (skin on top) 在鱼的中间开一刀，将肉分到两边（在鱼皮上面）the meat into small pcs 将肉切成小份off the fish head and the tail from the fish 将鱼头和鱼尾切下the fish in equal portion to the pre-set bowls 将鱼肉平均分在事先准备好的碗中a little spring onion, ginger and soya sauce on thefish 每个碗中放一点姜葱和酱油the fish head and the tail on a bone plate and serve it to the guest of honour, normally seating next to the host 将鱼头和鱼尾分成两份服务给主人和主宾，一般主宾总是紧靠主人坐的Family Style: 家庭式the fish on the guest table directly, fish head should be on the opposite side of the table 将鱼放在客人的桌上，鱼头不可以对着客人the guest whether they would like the fish to be deboned 询问一下客人是否愿意让你给他们分一下the spring onion and ginger on the side of the plate 先将葱姜丝拨到一边a cut in the middle of the fish, and move the meat to two sides (if the guest want the fish to be deboned, cut off the fish head and tail, remove the big bone carefully to a bone plate, ensuring that there is no more meat attached to the bone) 在鱼的中部开一刀（如果客人同意你分的话），将鱼头和鱼尾分别割一刀，然后小心将鱼大骨取出放在一边的碟上，骨上不能带肉the fish meat from two sides back to the fish, let it look like a whole pc of fish 将鱼肉从两边再回放到鱼身上，让鱼看上去还象一条整鱼the spring onion, ginger on the fish with few scoops of soya fish 将葱姜丝放回到鱼身上，然后再将汁淋一些在鱼身上a serving spoon on the side of the plate and let the guests to help themselves 将公勺放在鱼盘的边上以便客人们的取用Procedure for Serving Whole Fish in PDRs / VIPs on the Lazy Susan or by Table Side on a Service Cart: 在贵宾厅Interest重要性：:Training Aids / Equipment培训设备： Computer and LCD Projector电脑、投影机TASK BREAKDOWN基本要求MINIMUM STANDARDS工作详述TRAINER1.The server should check the bin number, the label andthe vintage of the wine are same as ordered 服务员应该先检查一下瓶号，标牌和年份，必须与客人所点的一致2.Put the wine in the basket with the label on top and atowel underneath 将葡萄酒放在酒篮里，酒标必须向上，下面要垫上一块服务巾3.Show the bottle to the guest who placed the order forthe wine 将酒瓶展示给点酒的客人看4.Use the knife to make two cuts on the foil of the bottlemouth along the neck (approx 1.5cm w 2 cm in length) 用开瓶器的刀在瓶口的锡纸上开两刀。
国际酒店餐饮SOP
FNB-001FNB-002FNB-003FNB-004FNB-005FNB-006FNB-007FNB-008FNB-009FNB-010FNB-011FNB-012FNB-013FNB-014FNB-015FNB-016FNB-017FNB-018FNB-019FNB-020FNB-021FNB-022FNB-023FNB-024FNB-025FNB-026FNB-027FNB-028FNB-029FNB-030BUFFET TABLE TOP SETUP-PROCEDURESERVICE OF PASTA PROCEDURE COFFEE SERVICE IN RESTAURANT – PROCEDURE SERVICE OF DESSERT PROCEDURE SERVICE OF ICE CREAM PROCEDURE DIGESTIVE (AFTER DINNER) DRINK SERVICE – PROCEDURE ICE CUBE SERVICE PROCEDURE POSTING OF ORDERS PROCEDURE COMPLETION OF TABLE SET-UP PROCEDURE SERVICE OF BREAD & BUTTER PROCEDURE SERVICE OF SOUP PROCEDURE SERVICE OF STEAK PROCEDURE REPEAT GUEST ORDER PROCEDURE SERVICE OF BOTTLED/CANNED DRINKS – PROCEDURE SERVICE OF DRAFT BEER – PROCEDURE SERVICE OF ICE WATER PROCEDURE SERVICE OF LIQUEURS – PROCEDURE SERVICE OF MIXERS / MIXED DRINKS PROCEDURE TAKING GUEST FOOD ORDER (A LA CARTE) PROCEDURE PRESENTING MENUS – PROCEDURE BOTTLED WINE ORDERS & DISTRIBUTION - PROCEDURE WINE ORDER TAKING PROCEDURE SERVICE OF WHITE WINE PROCEDURE SERVICE OF RED WINE PROCEDURE SERVICE OF CHAMPAGNE/SPARKLING WINE PROCEDURE FNB SOP Task List WEEKLY DUTY ROSTER PROCEDURE ANSWER TELEPHONE PROCEDURE TAKING TABLE RESERVATION (PHONE) PROCEDURE GREETING AND SEATING OF GUESTS PROCEDURE BREAKFAST CONTROL PROCEDUREFNB-031 FNB-032 FNB-033 FNB-034 FNB-035 FNB-036 FNB-037 FNB-038 FNB-039 FNB-040 FNB-041 FNB-042 FNB-043 FNB-044 FNB-045 FNB-046 FNB-047 FNB-048 FNB-049-2 FNB-049 FNB-050 FNB-051 FNB-052 FNB-053 FNB-054 FNB-055 FNB-056FNB-057 FNB-058 FNB-059 FNB-060BANQUET BUFFET CLEARANCE PROCEDUREBANQUET BUFFET FINAL PREPARATION PROCEDUREBANQUET FOYER COFFEE BREAK SET-UP PROCEDURE BANQUET SIT DOWN SERVICE SEQUENCE - PROCEDURE BANQUET SEAFOOD SERVICE OPERATION- PROCEDURE BANQUET BUFFET BASIC PREPARATION PROCEDUREBANQUET FUNCTION FACE TOWEL SERVICE-PROCEDURE BANQUET VIP INTERVIEW SERVICE OPERATION-PROCEDURE ROOM SERVICE ORDER PREPARATION PROCEDUREROOM SERVICE ORDER DELIVERY PROCEDUREROOM SERVICE TRAY & TROLLEY COLLECTION PROCEDURE COLLECTING DOOR KNOB ORDERS PROCEDUREOUTLET - BANQUET CLEANING PROCEDUREBANQUET SIT DOWN INDIVIDUAL SERVICE - PROCEDURE SETTLEMENT OF BILL 4 (CITY LEDGER) PROCEDURE SETTLEMENT OF BILL 5 (CREDIT CARD) PROCEDURE DEPARTURE OF GUEST PROCEDURERESETTING TABLE AFTER CUSTOMER DEPARTURE – PROCEDURE ROOM AMENITY DELIVERY PROCEDUREROOM SERVICE ORDER TAKINGBUFFET CLEARANCE PROCEDURECLEARING TABLE DURING DINING (BUFFET) – PROCEDURE CHINESE SIT DOWN TABLE TOP SETUP –PROCEDURE E SETTLEMENT OF BILL 1 (CASH) PROCEDURESETTLEMENT OF BILL 2 (CHEQUE) PROCEDURESETTLEMENT OF BILL 3 (ROOM ACCOUNT) PROCEDURE LABELING BUFFET DISHES – PROCEDUREBOILED EGG SERVICE PROCEDURECARVING SERVICE PROCEDURESPOILAGE / WASTAGE PROCEDURCLEARING - BUSSING OF SOILED WARES PROCEDUREFNB-061 FNB-062FNB-063 FNB-064 FNB-065 FNB-066 FNB-067 FNB-068 FNB-069 FNB-070 FNB-071 FNB-072 FNB-073 FNB-074 FNB-075 FNB-076 FNB-077BANQUET BAR SET UP-PROCEDUREBANQUET SIT DOWN BUFFET SERVICE-PROCEDURECLEARANCE AFTER BANQUET FUNCTIONS PROCEDURECHANGING OF BONE PLATES PROCEDURECHANGING OF ASHTRAY PROCEDUREREFILL OF BEVERAGES – PROCEDUREBANQUET INSTALLATION TUNNING OF MICROPHONES-PROCEDURE BANQUET INSTALLATION AND TUNNING OF PROJECTOR-MOBILE PROCEDURE STEWARDING STORE REQUISITIONS PROCEDUREOE BREAKAGE CONTROL PROCEDURELINEN EXCHANGE PROCEDUREINTER-BAR TRANSFER PROCEDUREPOLISHING CHINA, GLASS AND FLATWARE PROCEDUREHANDLING OF CORKED / BAD WINES PROCEDUREHANDLING GUEST COMPLAINTSSPECIAL GUEST REQUEST (CAN DO SERVICE) PROCEDURECHILDREN SERVICE PROCEDURE。
餐饮流程标准英文
餐饮流程标准英文English: Standard operating procedures for the food and beverage service industry include several key steps. Firstly, guests should be warmly welcomed and promptly seated in a clean and organized dining area. Once seated, servers should promptly greet guests, introduce themselves, and offer drinks. After taking drink orders, servers should provide menus and take food orders, ensuring accuracy and attentiveness to special requests. Throughout the meal, servers should be attentive to the needs of the guests, ensuring that all courses are served promptly and correctly. Once the meal is finished, the check should be presented promptly, and payment collected efficiently. Lastly, guests should be thanked for their patronage and invited back as they depart.中文翻译: 餐饮服务行业的标准运营程序包括几个关键步骤。
首先，客人应该受到热情的欢迎，并迅速地被安排在一个清洁整洁的就餐区域。
某酒店餐饮标准工作程序概述英文版
某酒店餐饮标准工作程序概述英文版IntroductionAs a hotel, food and catering services are an important part of business. To ensure that the hotel provides high-quality food and catering services, it is necessary to establish a standard work program for food and catering services. This document outlines the work program for food and catering services at a certain hotel.Key Elements of Work Program1. Menu PlanningThe hotel's menu planning process involves the following steps:a. Determining the type of cuisine offered by the hotel.b. Analyzing the food preferences of guests and target market.c. Planning the menu according to guest preferences and hotel policies.d. Determining the pricing of food items.e. The final menu is presented for review and approval.The menu will be updated on a regular basis based on feedback from guests and market trends.2. ProcurementProcurement is an important aspect of food and catering services. The process involves the following steps:a. Identifying food vendors that meet specific quality standards.b. Ensuring food vendors meet market and government regulations regarding food safety.c. Purchase orders placed on a timely basis.d. Food items are checked upon delivery for quality and quantity.e. Billing and payment processing.3. PreparationThe preparation of meals is a critical aspect of food and catering services. The process involves:a. Weather forecast analysis to ensure menu preparation factors in seasonal variations.b. Food preparation equipment and utensils checks and maintenance.c. Ensuring food is stored at proper temperatures, including refrigeration, and other preservation techniques.d. Proper hygiene and sanitation practices are adopted.e. Menu items prepared in time and to specifications.4. ServiceThe service aspect of catering and food service is important because it impacts guest experience. The service process involves:a. Staff training about the hotel's customer service policies.b. Guests are greeted with an appropriate level of hospitality.c. A clean, well-maintained dining area is provided.d. Food is presented in a visually appealing manner.e. Wait staff reports any issues to management for immediate resolution.5. Quality ControlQuality control is essential to ensure that the hotel maintains a high level of food safety and quality standards. The process involves:a. Regular temperature control checks of food items.b. Random sample testing done by an investigative team.c. Cleanliness tests of kitchens, cooking equipment, and dining areas.d. Guest feedback and reviews to monitor and address quality concerns.e. Complaints promptly resolved and recorded for review.ConclusionThe work program outlines the standard procedures that hotel staff involved with food and catering services should adhere to. The process ensures the delivery of high-quality food and services that meets or exceeds guest expectations while maintaining a safe and hygienic environment. It is important for management and staff to regularly review the work program and make necessary modifications on an ongoing basis.。
宴会服务国际标准手册 1
20pcs*3 6pcs 8pcs*2 1pcs
Set up (Western set menu meal)
Glass (Red wine glass & white wine glass)
Set up (Western set menu meal)
Napkin (Western)
Set up (Western set menu meal)
Cocktail table top set up
1. Candle 2. Center piece 3. Ashtray 4. Tissue paper
Set up (Standing buffet)
Buffet Line
1. Dessert plate 2. Dinner fork 3. Dinner knife 4. Appetizer fork 5. Appetizer knife 6. Dessert fork 7. Dessert spoon 8. Chopsticks 9. Service tong 10. Teaspoon 11. Buffet tag
Silver tr Room
Towel
宴会服务国际标准手册 2
7pcs
7pcs
Coffee Break (Foyer)
Tea station (Below 100 persons)
Coffee Break (Foyer)
Tea station (Below 100 persons)
Coffee Break (Foyer)
Milk & sugar
Tea spoon
Set up (Meeting)
Table top set up (Round table)
国际酒店餐饮宴会厅SOP管理手册 会议厅翻台Refreshing a Function Room
国际酒店餐饮部宴会服务手册International hotelBANQUET SERVICE SOP国际酒店管理手册Why is this task important for you and our guests? 为什么这项任务对我们的客人和你是如此重要？Answers 回答：1.To maximize guests satisfaction可以满足客人的最大期望值.2.To ensure the room is made ready for the next session.确保会议室在下一次开始的时候准备好3.To ensure the guests has enough equipment and utensils to continue their meeting / event确保客人有足够的器材和用具来进行他们的会议/活动Summary questions:总结1. Why should you only refresh during breaks and lunch?2. Why should you first check with the organizer?3. Why should you empty waste baskets?4. Why should replace ashtrays?5. Why should you replenish the water?6. Why should you replace the sweets?7. Why should you straighten the chairs?8. Why should you freshen the glasses9. Why should you get ride of the excess paper on the floor?10. Why should you clean up finished food items?11. Why should you replace the stationary box?12. Why should you refill the flipchart paper and markers?13. Why should you check with the organizer if the function is ok?14. Why should you use this moment?Now ask the trainee to practice the task from start to end to test competency.PHOTO INDEX #01 -酒店管理手册前厅、客房、餐厅、人事、保安、工程、营销、行政、总经办开业、入职、招聘、设计、程序、标准、SOP。
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Employee is near the door to greet each guest personally Host's name is recorded Guest welcomed, by name, when possible, as they approach the restaurant Cultural sensitivity is demonstrated with greeting and interaction with guests Escorted to a set table Assistance given within 1 minute of being seated Captain greets guest by name (luncheon/dinner) System is in place to recognise guest by name Guest offered a beverage on seating Newspapers are available (breakfast)
ROSEWOOD MINIMUM OPERATING GUIDELINES
FOOD & BEVERAGE – Front of the House
BREAKFAST, LUNCHEON AND DINNER SERVICE
To ensure a quality experience for all guest through providing an environment and ambience in keeping with Rosewood’s tradition of excellence. To provide service at a pace that is tailored to the guest’s individual needs.
All extra settings are removed during first contact with the table
Water is cold WATER SERVICE, IF APPLICABLE Water is served within 2 minutes of guest being seated
RESERVATIONS WELCOME
Reservations honoured and accepted (tables held for 15 minutes after reservation time) Availability for requested reservations is checked prior to confirmation to the guest All information written is verified with the guest When requested reservation is not available, an alternate time is suggested
PHYSICAL SPACE DRINKS
Restaurant is well lit, fresh and inviting Air is fresh, no evidence of kitchen odours or smoke Floral statement in central location of entrance Fresh flowers on tables are in an attractive vase and of proportional height, potted plants are not used Tables are set symmetrically Minimal machinery, printer and kitchen noise Live music, when appropriate, at a level that easily allows conversation
COCKTAIL ORDER
BEVERAGES MENUS
All Servers upsell beverage brands and sell cocktails by making suggestions Ladies' orders are taken first and the host last All Servers are knowledgeable of well brands, signature drinks, correct glassware and garnishes Eye contact is maintained with guest while taking an order Employees are knowledgeable of all wines Drinks are served within 3 minutes of being ordered Guest receives the drink ordered; drinks are not “auctioned” Beverages are served to the right of the guest Employee does not touch the rim of the glass when serving beverages
GUEST TABLESIDE GREETING
Employee approaches table within one minute with a smile, warm greeting and recognizes guests by name
பைடு நூலகம்
REMOVAL OF EXTRA SETTING