Waiting Staff

Breakfast Buffet Checkpoints:
- Make sure enough seats are available to sit the guests as per occupancy.
- Check the distribution of food items as per menu.
- Check the presentation of food items.
- Check for any stains or creases on the table cloths.
- Check the quantity of chinaware and cutlery as per number of guests.
- Check chinaware and cutlery for any chipping, cracks, stains.
- Check with kitchen team for pre-preparedness for enough supply of food items.
- Check glassware - quantity, spots and cracks.
- Make sure all garnishing, service trays and coasters are ready.
- All vessels, equipment to go back immediately back to its storage place as soon as the buffet is over.
- All tables and buffet area to be cleared as soon as the guests leave.
- No pre-poured drinks to be placed on service station.
- Buffet to be ready 15 minutes before the starting time.
- Ensure there are enough electrical points for all equipment.
- Replace lid on dishes, if guests are not there on the buffet line.

Mise En Place:
- Folded Napkins
- Water Pitchers
- Sugar Bowls
- Sauce Bottles
- Table Clothes
- Matches
- Toothpick holders
- Coffee Cups
- Ashtrays
- Service Trays
- Ice Container
- Report stained or damaged upholstery, drapes to housekeeping
- Vacuum cleaning of bar area.
- Table tops to be cleaned and sanitized.
- Artificial flowers and vases to be dust free.
- POS rolls in all KOT/BOT printers.
- Bar counter setup, display and pouring tables, bar mats.
- Arrange today’s inward stock.
- Replenish Fridge - follow FIFO.
- Clean display bottles.
- Prepare garnishes, fruits, bar organizer.
- Prepare opening inventory sheet.
- Switch on and check all lights and electronics.

Telephonic Table Reservation Procedures:
- Name of the Host
- Number of Persons.
- Day of reservation and meal period.
- Contact number.
- Special Requests

Guest Welcoming Guidelines:
- After Greetings, check with guest if he has a reservation: - **If yes - ask his name and guide him to the reserved table - do not walk too fast when showing the way, and showing the way with open palms.**:

- If no - ask him the total number of guests, and as per availability of that size table, guide him to unreserved tables.
- Pull the chair out (for ladies first) - to ease out access to the table and push back while the guest is sitting. Leave the table by saying “Enjoy your meal” handing over to the restaurant captain (with a smile) for taking orders.
- Captain to introduce himself by his name, designation and restaurant name.
- Handover the menu, and while guest is going through the menu, to suggest recommendations / specialities. After suggesting, when the guest is going through the menu step back to an attentive distance to wait until

Beverage Serving Guidelines:
- Write the orders on the guest check according to how guests are seated for large groups.
- Take orders from women first and then men.
- Mixing, pouring, garnishing and serving drinks the same every time is the mark of a quality operation.
- Use standard abbreviations.
- Listen carefully to each order for any customizations and note it.
- Repeat the order and special requests.
- Find out guest preference for service such as “on the rocks” etc.
- Verify the IDs of the guest who order alcohol if they look under age.
- Use of cocktail shaker: - **Cocktail shaker to be cleaned after every use.**:

- Bullet shaker to be cleaned thoroughly inside and should not have any odour.
- Boston shaker’s glass to be checked for any damages.
- Use 4 cubes for long drinks and 6 for small drinks, unless otherwise requested by the guest.
- Less expensive items to go first followed by other ingredients.
- Close strainer cover, then the cup and ensure shaker is firmly capped.
- Hold shaker firmly, use index finger to secure the cap. Hold it above the shoulder level, shake from upward to downward.
- Shake 15 times for short drinks and 20 times for long drinks.
- Make a flair show of the shaking process.
- Use exact written down recipes, avoid wastage.
- Never drink leftover cocktail yourself, neither offer to any of the colleagues.
- Line the tray with clean linen napkin.
- Place the glasses in the center of the tray. Put heavy and tall glasses in the center and the smaller and lighter around them. Keep in mind the order in which you will serve the drinks, to maintain the balance till the last drink is served.
- Place a stack of beverage napkins on the tray.
- Carry with left hand horizontally under the tray, use both hands.
- Tray to be balanced at the shoulder level, not at forearm level to avoid tipping.
- Keep your back straight as you standup.
- Serve the beverage to each guest from the right with right hand.
- Serve to the ladies of the group first and host of the group last.
- Do not ask who ordered which drink, serve in the order as per the record on the check.
- Avoid reaching across guest. Move around the table and serve each guest.
- If pouring beverage from bottle or pitcher, pour into the glass or c