THE TEN PHASES OF SERVICE - Food and Beverage Service Training #1

Summary

This script outlines the ten phases of exceptional dining room service, emphasizing the importance of preparation to ensure smooth operations. It covers the full service journey from greeting guests, seating, drink and bread service, taking orders, serving meals, to post-meal beverages and guest departure. The script highlights the significance of each stage in creating a memorable dining experience and concludes with the necessity of post-service meetings for continuous improvement.

Takeaways

• 📝 **Preparation is Key**: The script emphasizes the importance of proper preparation to prevent poor performance in service.
• 👋 **Greeting Guests**: Welcoming guests with a warm smile and taking their coats sets the tone for a positive dining experience.
• 🪑 **Seating and Menu Presentation**: Providing an orientation and seating guests, followed by presenting menus and wine lists, is crucial for a smooth start to the meal.
• 🍷 **Drink Service**: Offering water and recommending aperitifs are part of the drink service that stimulates the appetite before the meal.
• 🥖 **Bread Service**: Serving fresh bread and accompaniments can be a pleasant interlude before the main course and can also follow the order placement.
• 📋 **Taking Orders**: After ensuring guests are comfortable and have had time to decide, taking their orders is a critical step in the service process.
• 🍽️ **Serving the Meal**: Presenting dishes properly after ensuring everything is ready at the table is essential for a pleasant dining experience.
• ☕ **Coffee, Tea, and Digestives**: Offering hot beverages and digestives after the meal can enhance guest satisfaction and aid digestion.
• 💳 **Guests Departure**: Hosting guests until the end, presenting the bill, and escorting them out after they settle the bill is part of the complete service.
• 🧹 **After Service**: The service does not end with the guest's departure; a post-service meeting and cleaning up are necessary for readiness for the next service.
• 🔁 **Recap of 10 Phases**: The script concludes with a quick recap of the 10 phases of service, ensuring all aspects of the dining experience are covered.

Q & A

What are the 10 stages of service mentioned in the script?

The 10 stages of service are preparation, greeting the guests, seating the guests, drinks service, bread service, taking orders, serving the meal, tea/coffee and digestive service, guests departure, and after service.

Why is preparation considered a golden rule in service?

Preparation is considered a golden rule because proper preparation prevents poor performance, ensuring everything is ready and in place before service starts, which helps the service run smoothly.

What does the acronym '5 Ps' stand for in the context of service?

The acronym '5 Ps' stands for 'Proper Preparation Prevents Poor Performance', emphasizing the importance of being well-prepared in service.

How should guests be greeted upon their arrival?

Guests should be greeted with a warm smile, have their coats taken, and be escorted to their table.

What is the purpose of the drink service stage?

The purpose of the drink service stage is to provide guests with water, recommend an aperitif to stimulate the appetite, and take any wine orders they may have.

What is the role of bread service in the dining experience?

Bread service provides fresh bread and accompaniments to the guests, serving as a tie-over until they are ready to order their meal.

What should be done after guests have finished their meal?

After guests have finished their meal, the plates should be cleared, and if there are multiple courses, the same process is followed for each course.

What is the significance of tea/coffee and digestive service after the meal?

Tea/coffee and digestive service is significant as it provides guests with a hot beverage and a digestive drink to help with digestion and round off the meal.

How should guests be treated during their departure?

Guests should be hosted until the very end, presented with the bill when requested, and escorted out of the dining area with a sincere farewell.

What is the purpose of the after-service meeting and clearing?

The after-service meeting allows the team to discuss the highs and lows of the service, while clearing involves cleaning up the dining and staff areas, preparing them for the next service.

What are some examples of digestives that can be offered after a meal?

Examples of digestives include whiskey and cognac, which are after-meal drinks that help with digestion.