Web Extra: Eleven Basic Steps of Service
Made to Order : Episode FLMTO-203L
- Greet the table within two minutes of the table being seated. Drape napkins over guests' laps as a visual cue to everyone that the service has started. Take and place the beverage order, asking if guests prefer sparkling or still water.
- Have drinks on the table three minutes after taking the order. If the bar is busy or delayed, bring water to your guests.
- Explain the concept of dining at rain to every table and explain different ordering options ("tasting menu"
vs. "a la carte"). Take the order, walking around the table where possible, leaning down to each guest, never kneeling or sitting on a chair edge. When finished, ask if guests would like wine or sake with their meal.
- Place the order in the appropriate manner (i.e. hot pot, then sashimi, then fish, then meat, then sides). Use specific modifiers where necessary.
- Have first course mise-en-place and food delivered within five minutes of the order being taken. The first course should arrive expeditiously, the expediter determines second and third course timing. If you need to slow down or adjust timing, speak to the expediter.
- Keep a close eye on the table, keeping glasses full and preparing second and third course mise-en-place.
- Assist with food delivery and table clearing. Perform ancillary services. If guests are having difficulty with chopsticks, don't ask, just discreetly bring cutlery.
- Do a quality check one to two minutes after food delivery. Most people will not flag you down for a minor problem; make sure you ask first.
- Clear the table all at once (get a buddy for larger tables): everything but the glass is cleared; guests are fully cleared one at a time; never stack plates on the table, nor scrape plates onto each other in the dining room. Crumb the table and present dessert menus. The dessert menu is presented automatically; don't ask if they’d "like to see ?" Offer digestifs, grappa, port, ice-wine, dessert wines etc.
- Present the check when requested. Tender appropriately, but never make change at the table.
- Pull out chairs, retrieve coats, and thank your guests for their visit: guests expect to be thanked and bidden good evening.
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