Restaurant Service

Purpose

To deliver warm, accurate and polished restaurant service.

Scope

Applies to all restaurant service staff from setup to closing.

Responsibility

Restaurant Manager supervises; Captains lead stations; Servers deliver service.

Detailed procedure

1. Set up tables, check cleanliness and complete the mise-en-place before opening.
2. Attend the pre-shift briefing on specials, allergens and reservations.
3. Greet guests within one minute, seat them and present menus.
4. Take orders accurately, repeat them back and place them on the system.
5. Serve in the correct order, check on guests after the first bite and clear promptly.
6. Present the bill, thank guests and reset the table.
7. Complete closing duties, restock and hand over notes.

Standards and guidelines

• Guests are greeted within one minute.
• Allergen questions are always verified with the kitchen.
• Tables are reset within five minutes.

Required records and documentation

• Reservation sheet
• Shift briefing note
• Closing checklist

Related images

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