Any standards or advice on sequence for service within restaurant is much appreciated!
S.

Hello Sandra,

I have a few links that could help you, all from the same website of ‘National Restaurant Association’:

http://www.restaurant.org/business/howto/index.cfm
http://www.restaurant.org/business/howto/sell.cfm
http://www.restaurant.org/business/magarticle.cfm?ArticleID=155

Hope it helps,
regards,

Mile J.

Here some more tips:

Make sure you have a clear idea what you expect from your staff for every contact with the guests.  Best is to document your sequence of service and train your staff. You can already start by analysing what you do already and capture that e.g. entrance of guests in restaurant, seating, introduction, taking drinks, menu, etc. From there you review and improve/ structure/ fine-tune where necessary. Don’t hesitate to describe some examples in this plan and take your staff through this. Remember, the moment you have contact with the guests you leave an impression and that moment should be just right!

Regards,
Pieter

MiTV - 08 November 2007 03:50 PM

Hello Sandra,

I have a few links that could help you, all from the same website of ‘National Restaurant Association’:

http://www.restaurant.org/business/howto/index.cfm
http://www.restaurant.org/business/howto/sell.cfm
http://www.restaurant.org/business/magarticle.cfm?ArticleID=155

Hope it helps,
regards,

Mile J.

Great pointers, very interesting read

Hi Sandra,
Though am not sure if you’ll get exactly what you want, visit http://www.findingdulcinea.com/guides/Food/Restaurants.html. This is an online guide about everything related to “restaurants” including, but not limited to - reviews, dining etiquettes, news and much more. I hope this helps!

hi sandra take a look at this website, it may be useful for staff training and may help you in what you need.  http://www.the-restaurant-consultant.com

Yes

Its a very helpful to everyone.

Thanks

Hi Sandra,

The first & foremost thing you observe when you enter a restaurant is its ambience. Next, comes the first person greeting the customer/guest. Then comes the table arrangement and next & the most important thing is tableware or serving ware. The entire restaurant business in a nutshell revolves around these four parameters in sequence according to the customer’s perspective.

Any standards or advice on sequence for service within restaurant is much appreciated!
pharel

Hi Sandra,
      How are you. i am sending you some links regarding sequence of quality & service. It will definitely give an understanding about this topic .
 
Best Regards….........

      http://www.slideshare.net/bhavna123/sequence-of-service-restaurants-presentation
   
      http://creatingqualityservice.com/restaurant_managers.html

fel3232 - 19 December 2008 09:43 PM

MiTV - 08 November 2007 03:50 PM

Hello Sandra,

I have a few links that could help you, all from the same website of ‘National Restaurant Association’:

http://www.restaurant.org/business/howto/index.cfm
http://www.restaurant.org/business/howto/sell.cfm
http://www.restaurant.org/business/magarticle.cfm?ArticleID=155

Hope it helps,
regards,

Mile J.

Great pointers, very interesting read

Hi fel3232,

I agree with u these all are nice links.
I get good knowledge from here

Thanks for sharing with us !

I would like to share this tips for Proper Serving Procedure.

Welcoming Guess
Sitting of the Guess
Drinking Menu
Serving Drinks
Menu
Changing Utensils (depends on what are the orders)
Serving the Food in standard operating procedure
(appetizer,soup,main course(note: this could be serve together with wine) and dessert)
Billing
Departing of the Guess

Hope this could help. Caryl

Below is a a Sequence of Service. There is also one for Room Service. You will find this to be very helpful. Check out http://www.hsuperstars.com. This website has great information for all Hospitality superstars. There is career advice for jobseekers and people pursuing hotel careers and restaurant careers, as well as hotel jobs, restaurant jobs, airline jobs, and retail jobs. You will love it. Let me know if you need any other information and I will be glad to be your resource. Thanks. - http://www.hsuperstars.com

JD

SEQUENCE OF SERVICE (RESTAURANT)
1)  Greetings/Introduction
2)  Introduce Specials
3)  Sell Appetizers
4)  Any Menu Questions?
5)  Take Food Order
6)  Bread Delivered and Sold
7)  Appetizer Delivered
8)  Condiments/Accessory
  Delivery
9)  Order Delivered
10) Satisfaction Follow up
11) Clear and Sell
  Offer Desserts/Coffee/
  Cappuccino
12) Deliver Dessert/Coffee
13) Deliver Check
14) Process Check
15) Thank Guests

SEQUENCE OF SERVICE - ROOM SERVICE
Check Door Hangers
Answer Phones
Take Orders
Review Orders
Upsell
Use Guest Name
Ring Order
Set Tray/Cart
Recheck Order
Enter Room
Place Tray/Cart
Recap Order
Pour Beverages
Present Check
Depart Room/ Thank guest

Sandra

I am a huge advocate of simple and competant service.  Keep you “cycle"very basic and allow your servers to make decisions through ongoing training and coaching.

I don’t kow if you agree or not - but I beleive people confuse better service with more service and personally I am “seriviced out!”

thanks for this one. I got a lot of info from the links given above. I would definitely refer some other people who might be in need of these information.

These are some good references which will help you regarding how the sequence of service in the services is applied on restaurants.

http://www.helium.com/.../14147-tips-for-improving-restaurant-service
http://www.answerbag.com/q_view/1013724
http://www.restaurant-data.com
http://www.scribd.com/doc/30463040/restaurant-sop
http://www.wonderhowto.com/.../sequence-of-service-in-restaurant/