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The Brilliant Basics to Exceptional Restaurant Service

The Brilliant Basics to Exceptional Service
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10. Changing Soiled Napkins and Dirty Ashtrays
CHANGING SOILED NAPKINS
Waiter is attentive to guests‟ needs and on seeing soiled napkin on the guests‟ table or
in case napkin falls on the floor, approaches guests‟ table from the left hand side and
makes his intention known with a smile and pleasant eye contact, by saying: “May I
change your napkin, Mr/s…(name of guest)?”
Waiter proceeds to change as follows:
• Holds two service plates with service gears in the left hand, one to place used napkin
and the other with fresh napkin
• Picks up soiled napkin from table using service gears
• Places the soiled napkin on the empty service plate
• Holds the fresh napkin from the service plate with the service gear
• Places the fresh napkin on the lap of the guest
Waiter thanks the guests and retires from the table with a courtesy bow and pleasant
smile and eye contact, by saying: “Thank you very much.”
Waiter withdraws from guests with a courtesy bow and a smile and carries the soiled
napkin to the side station.
CHANGING DIRTY ASHTRAYS
Waiter observes guests during meal period, checks ashtrays on table and approaches
the guests‟ table with a smile to change them if there is more than one butt in the
ashtray, while making intention known by saying: “Mr/s…(name of guest), may I
change your ashtray please?”
Waiter proceeds to change dirty ashtray as follows:
a) Approaches the guests‟ table with a clean ashtray on a service plate/tray
b) Stands on the right hand side of the guest (unless logistically
Not possible) and places the clean one on the dirty one.
C) Removes both ashtrays from the table by holding them together with a firm grip and
place them on the service plate/tray.
d) Takes the clean ashtray and places it back on the table preferably on the right hand
side of the guest.
e) Covers the dirty ashtray with one fold of the service plate liner to prevent ashes
from spreading on the table
Waiter thanks the guests and retires from the table with a courtesy bow and pleasant
smile and eye contact, by saying: “Mr/s (name of guest), Thank you very much”.
Waiter withdraws from guests with a courtesy bow and a smile and carries the dirty
ashtray to the side station.
--END OF THE CHAPTER--
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-A Fine Dining Service Guide
 
 
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