Service Method

TABLE D'HOTE SERVICE

After the guest is seated, the order being taken;

1. Send orders to the kitchen
2. Adjust table cover accordingly
3. Get the food and apply skills in carrying plates by hand
4. Approach and excuse to the guest
5. Proceed to the left and present the appetizer politely & proceed clockwise direction.
6. Clear soiled plates from the right of the guest
7. Serve bread & butter form the guest’s left side
8. Proceed the same direction.
9. Get the soup from the kitchen serve from the left and moving in a clockwise direction.
10. Clear the soiled soup bowl.
11. Pick up main course from the kitchen using carrying plates techniques
12. Serve main course from the  left of the guest moving in a clockwise direction. Place main course in front of the guest.
13. Proceed to the next guest in clockwise direction
14. Clear soiled plates from the right of the guest
15. Clear salt and pepper shaker, vase, table number using service tray
16. Do crumbing down using folded waiters cloth and crumbing plates
17. Reset the dessert spoon to the right and dessert fork to the left
18. Pick up dessert from pastry kitchen.
19. Proceed the same technique to another guest moving in a clockwise direction.
20. Coffee or tea is served during or after dessert.

A'LA CARTE SERVICE

1. Place orders to the  kitchen
2. Adjust and reset covers
3. Pick up food and apply skills in carrying plates
4. Approach guest
5. Proceed to the left and place the dish gently
6. Present the dish politely
7. Proceed to the next guest in a clockwise direction
8. Clear finished dishes with indication
9. Proceed the same technique to another guest
10. Proceed to the next course.

BUFFET SERVICE

1) Reception

- Customary for banquet to be proceeded by a cocktail and snack.

2) Dining Room

- The doors of the banquet hall are opened and guests take their seat

3) Mise en place

- All cutlery should be on the table and arranged neatly for the number of courses to be served.

DINING ROOM SERVICE

1. The waiter stand as the allocated station
2. Waiter draw the chairs out for the guests
3. When all the guests are seated, banquet mgr signals to commence service
4. Service starts only after a signal received
5. After appetizer are served, the waiters stand behind
6. After received signal, remove the chairman plates
7. Waiter clear the table
8. Again they stand behind the chair and move out for the second course
9. All the courses are served in this manner
10. Every time after clearance is done, only soiled dishes and cutlery used for that course are removed
11. Main course are served by waiter from the left
12. Salt & pepper shakers, sauces, bread & butter with the soiled dishes and cutleries are removed before the dessert is served
13. Lastly, the coffee or tea will be served to the guest