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wine was stored properly. The Lead then pours about
an ounce into the glass of the guest. Once the guest
approves of the wine, the Lead pours the wine into
the glasses of the guests, using proper serving
techniques. Glasses of red wine should be filled %2
full; white, 3/4 full. The bottle of red wine is placed
on the table, while the white wine should be placed
in an ice bucket.
14. Salad plates are removed, as well as the starter plate.
If guests tell the service staff they would like to finish
their salad with the meal, the staff person should
move it to the left of the place setting.
15 When the food order is ready, the kitchen informs the
Aid to pick up food by calling out section 1, or by
following whatever its system might be for informing
service staff when the food is cooked and; ready to
be served.
16. The entree is picked up in the kitchen. The plates are
placed in the same order as written on the duplicate
check. The Aid compares the food to the duplicate
Training to Serve the Meal 185
check. If any mistakes are found, they are corrected
immediately. It is the responsibility of the person
picking up the food to make certain that the plate is
eye-appealing, attractive, and the proper temperature.
17 Before food is served to guests, the service person
makes certain that plates are the proper temperature,
attractive (no gravy or juices slopped on the rim of
the plate), and garnished correctly.
18. All entrees are brought to the table together. If the
service person has more entrees than can fit on the
tray, another service person carries out the remaining
food. All guests receive their food at approximately
the same time; no one has to wait while the service
person returns to the kitchen to pick up the additional
meals.
19. The entree is served without asking who gets what.
If vegetables or potatoes are served in a side dish
(called monkey dishes), they are placed above and
near the main entree dish. The staff never puts one
course in front of the guest before the previous course
has been removed. If a woman is not finished eating
her salad when the service person removes the other
salad dishes, her salad dish is removed before her
entree is placed in front of her.
20. Condiments that accompany the main courses (such
as sour cream, catsup, and so on) are placed on the
guests table.
21. All meat items are placed in front of the guest with
the meatiest part facing the guest (meat in front), so
when the guest cuts the meat, they cut into the most
tender part. If starch and vegetables are served on the
same plate, they are placed the farthest from the guest.
22. As soon as all entrees are served to the guests, the
service person checks the table to determine if more
rolls and butter are needed or if more wine is to be
186 Banquet Management and Room Division
poured, and inquires if there is anything else that the
guests would like.
23. Throughout the meal, the Lead constantly checks the
tables to determine if guests need more drinks. In
order to save time, the Lead learns to take more than
one table s order at once. Then the Lead can order
ten or twelve drinks at once instead of having to make
four separate trips back and forth.
24. The service staff check back at the table as soon as
the guests sample their food to inquire if the food is
done to their satisfaction. The question is not,  Is
everything OK here? because that assumes that it is
not. Instead, it is  Is the steak cooked the way you
ordered it? Any problems are taken care of
immediately. Food is returned to the kitchen and
recooked if it is not done well enough. If food is done
too well, the service person informs the guest that it
will take extra time to cook the meal over and offers
an alternative item that is already prepared and can
be served immediately.
25. Once the guests inform the Follow-Up that the food
is done to their satisfaction, the guest check is flipped
over so the other members of the team can see that
the table has been checked.
26. The service staff returns to the table to pour extra wine
and water throughout the meal. Water glasses are
filled as soon as they are half empty. Any time a
service person performs any service at the table, he
or she converses with the guests.
27. As soon as all guests have finished eating their meals,
(the staff can determine this as guests put their
utensils across their dinner plates or push their dinner
plates away from them) their plates are removed.
28. If any guests have not finished their main course, an
inquiry is made to determine if the guests would like
Training to Serve the Meal 187
to have the remainder of the meal wrapped so they
may take it home. If the answer is  Yes, the server
takes one plate at a time to the sidestand to wrap the
leftover food, and brings it back to the guest. This
eliminates having the guest question whether the food
they have received is their own. The service persons
bring wrapping material with them when they are
preparing to clear the dirty dishes.
29. The staff remove all the dirty dishes, including bread
baskets, bread and butter plates, butter plates, dirty
glasses, and wine glasses.
30. The service staff crumb the table with either the side
towel or a crumbing device. The crumbs are swept
into a bread and butter plate. [ Pobierz całość w formacie PDF ]