Page of CS-0008 STANDARD OPERATING PROCEDURE TASK: HOW TO SERVE A FOOD ORDER TASK NUMBER: DEPARTMENT: DATE ISSUED: CS-0008 F&B - Coffeeshop Jan 2005 GUEST EXPECTATION: That a food served 15-20 after the order been taken (depending of the quantity and type of items ordered), efficiently and without mistakes 20 minutes TIME TO TRAIN: Why is this task important for you and our guests? Answers: To maximize guests satisfaction To ensure the guest’s choice is served efficient Page of CS-0008 STEPS 1) Approach the guest table 2) Serving a plated food HOW/ STANDARDS Stand by the right side of the guest with right leg slightly in front of the table Say “Excuse me, Mr./Mrs./Ms./Sir/Madam XXXX, this is your XXXX (With the main item of the dish always nearest and facing to the guest TRAINING QUESTIONS Why should you excuse yourself? Why should the main items always face the guest? Serve the children/ladies first, then the gentlemen and follow by host (Move clock wise around the table) 3) Leaving the table Before leaving the table, say “Enjoy your meal” Note: When there are or more than guests Hold the second serving with left hand and the first serving with right hand (Other staff should assist to serve other guests if there are more than 2) 4) Follow up Go back to the table after minutes to check upon the guest’s satisfaction Say:”Is everything to your satisfaction”? No need to go back anymore to ask, only when it is time to clear the Why should you go back to check satisfaction? Page of CS-0008 table However keep a regular eye on the table or host to see if there is any assistance required Now ask the trainee to practice the task from start to end to test competency Summary questions: Why should the main items always face the guest? Why should you go back to check satisfaction? PHOTO INDEX #01 ... back to check satisfaction? Page of CS-0008 table However keep a regular eye on the table or host to see if there is any assistance required Now ask the trainee to practice the task from start... Follow up Go back to the table after minutes to check upon the guest’s satisfaction Say:”Is everything to your satisfaction”? No need to go back anymore to ask, only when it is time to clear the Why... Mr./Mrs./Ms./Sir/Madam XXXX, this is your XXXX (With the main item of the dish always nearest and facing to the guest TRAINING QUESTIONS Why should you excuse yourself? Why should the main items always face