Drink Service - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION

Objective: Drink Service

 

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
All drinks must be served within 5 minutes  after the orders are taken

1.Take the order from the guest

2.Listen carefully, always use a pad and a pen to mark down the orders

3.Issue the captain's order / POS to place the orders

4.Write down / key in the table number, item(s), quantity, date, waiter's code, number of guests

5.Take all copies of the captain's order to cashier (if captain's order is used) where the cashier will verify the order by stamping the original copy, in the mean time the cashier will keep the cashier copy

6.The server should take the order (with the stamp on) to the bar to pick up drinks

7.When the drinks are ready, the server should collect the drinks according to the order by using a serving tray to carry the drinks to the table where the drinks orders are placed

8.Serve the drinks, always the ladies first

 
Prepared by: Reviewed by: Approved by:
Designation: Designation: F&B Director Designation: General Manager
Sign & Date:  Sign & Date:  Sign & Date:
Categories: 
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