Description
Hotel Food & Beverage | 26 Standard Operating Procedures | Editable Format | 45 Pages | Basic level
The Restaurant À La Carte Service SOP Manual is an operational reference for front-of-house staff and service managers at restaurant and hotel properties. Its twenty-seven SOPs cover the full dining experience — from reservation handling and table setup through menu presentation, order taking, dish and beverage service, wine service etiquette, and final billing — providing structured procedures for consistent lunch and dinner service execution.
The manual is designed for use as both a staff training and onboarding reference and a day-to-day operational guide, covering grooming and conduct standards alongside service sequencing and side station management.
Preview
Serving a Guest Dish
| Department/Division: Food & Beverage | Code: FNB019 | Total Pages: 1 |
OBJECTIVE
To serve each guest’s dishes in an organized, efficient and diligent way.
PROCEDURE
- Before serving each dish, make sure the appropriate cutlery is placed on the table (eg Steak – steak knife)
- Make sure there is enough space between the cutleries, for the dish to be served properly.
- Check that other mise-en-place required for the served dish is on the table.
- Verify with the kitchen that the dish is prepared according to the guest specific requests (ie Medium steak).
- The standard preparation and serving time must be: Starters = 15 minutes / Soups = 15 minutes / Main course = 20 minutes / Desserts = 10 minutes.
- Use a napkin to transport hot plates.
- Make sure the guest is aware that you are approaching with the dish by saying, “Excuse me, sir / madam (or name of client)”. Also announce the dish’s name to make sure it matches the customer’s order.
- Place the dish in front of the guest (6 o’clock), arriving on their right side, between the cutlery (serve from the left if there are obvious barriers) and say “Enjoy your meal” after having served all the guests at the table.
- Make sure your fingers are away from the rim of the plate.
- Make sure that the condiments offered are those requested by the guest or in accordance with the dish served.
- Serve the ladies first, then continue with the men, in clockwise direction
- Check with the guest if there is anything else you can do for them, and quickly check the table for any missing items (i.e. pepper, extra sauce).
- Discreetly leave the table.
