Food & Beverage

Restaurant Service Sequence

To deliver a consistent restaurant service in a defined order so that every guest receives the same standard regardless of who serves them.

Scope

Applies to all à la carte restaurant service across every property outlet.

Server delivers the sequence. Captain supervises the section. Restaurant Manager resolves guest issues.

Point of sale terminal, order pad, service tray, menus in both languages, allergen reference.

Greet the guest at the table within one minute of seating and offer water.
Present menus open, in the guest preferred language, and state the two dishes the kitchen recommends today.
Ask about dietary requirements and allergies before taking the order, not after.
Take the order starting with the guest who is ready, and repeat it back before entering it.
Enter the order into the point of sale with the correct course timing and any modifier.
Serve from the right where the layout allows, and announce each dish as it is placed.
Check back within two minutes of the main course being served, using an open question.
Clear only when every guest at the table has finished, and clear from the right.
Offer dessert and hot beverages before presenting the bill, never together with it.
Present the bill face down within two minutes of it being requested, and settle at the table.

Never guess an allergen answer. Confirm with the kitchen. Carry hot plates with a cloth and warn the guest.

Greeting within one minute. Starter within twelve minutes of ordering. No table left uncleared for more than five minutes.

Escalate to the Restaurant Manager for any allergy incident, any returned dish, and any guest who asks to speak to a manager.

Procedures are issued to a property, acknowledged by the staff it applies to, and re-issued when they change.