Restaurant À La Carte Service | Procedures Guide

The Restaurant À La Carte Service Procedures Guide is a comprehensive guide that walks front-of-house staff through every phase of a dining experience, from the moment a reservation is made to the final bill. Built on 27 structured procedures, this guide provides a reliable operational framework for servers and managers who want to standardize service during both lunch and dinner.

A solid foundation for training and onboarding, helping both new and existing staff perform with confidence and deliver consistent dining service.

An editable resource that can be personalized with your hotel’s logo and details, then easily printed or shared digitally across teams.

• Introduce menus, take orders, and present daily specials.
• Standardizes ordering, preparation, and serving of dishes.
• Execute beverage and wine service accurately, including sequence and etiquette.
• Ensure correct place settings, table maintenance, and presentation standards.
• Manage clear communication and task flow between side stations and the dining floor.
• Maintain grooming, conduct, and back-of-house standards that support front-of-house performance.