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The Brilliant Basics to Exceptional Restaurant Service

The Brilliant Basics to Exceptional Service
www.restaurant-data.com
-A Fine Dining Service Guide
11. Serving Dessert
PRESENTING THE DESSERT MENU AND TAKING DESSERT ORDER
Headwaiter/waiter presents dessert menu within 5 minutes of clearing of main courses/
cheese with a smile and keeping eye contact; asks guests whether they would like to
have dessert right now or later by saying: “Mr/s (name of guest), would like to have a
look at our dessert menu or should I come later, please?”
Headwaiter/waiter ensures that menus are in the right language, stands on the right
hand side of the guest, presents the menu opened on the first page and holding it by
the top, to ladies first, with a pleasant eye contact, by saying: “May I present you our
(dessert menu) Mr/s (name of guest)?” Headwaiter/waiter informs guests of
time/duration of preparation for special items.
Headwaiter/waiter ensures that a child menu is automatically presented and dessert
items highlighted when there is a child dining, by saying: “We do also have a selection
of desserts for children, may I present you with the menu, Mr/s (name of guest)/ or
(child name)?”Headwaiter/waiter offers tea or coffee with dessert or after dessert.
Headwaiter/waiter offers reading glasses and torchlight to guest as appropriate, within
1 minute of offering menu, in case the guest has used the reading glasses before, by
saying: “Mr/s (name of guest), may I present you again the reading glasses?”
Headwaiter/waiter retires from table for a few moments (3-5) minutes, allowing guests
to peruse the menu by saying: “Please make your choice, Mr/s (name of guest), I will
be back for your order in a short while”.
Headwaiter/waiter comes back to guests‟ table with a smile and pleasant eye contact
and asks guests if they are ready to place their order, by saying: “Mr/s (name of
guest), are you ready to place your order?”
Headwaiter/waiter stands on the right hand side of the guest, women first, while
smiling and maintaining eye contact and takes the order.
Headwaiter/waiter verbally highlights at least one dessert item as a house special or
seasonal specialty or sister resorts specialty (to make the guest feel like they have
more choice) by saying: “May I recommend you the specialty of the day (name of
dish)?”
Headwaiter takes children‟s order first (if any) followed by women‟s and finally the
host‟s.Headwaiter clearly labels all children dessert portions on the food order docket.
Headwaiter repeats orders and collects menu from the right hand side, women first by
saying:“May I repeat your order, please Mr/s… (Name of guest)? Mrs (name of guest),
you have ordered (chosen dessert) and Mr (name of guest) you have ordered (chosen
dessert)”.
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