It is sometime referred to as 10, 2 and 6 ‘o’ clock arrangement.Mise – en – place:For smooth service keep these always ready:1. While in the room, be alert and sensitive to the mood of the guest.9. We love porn and our goal is to provide the best service to find your favourite sex videos, save them for future access or share your own homemade stuff. The following steps should be followed:∙ Check immediately that none has fallen on the guest being served.∙ Apologise to the guest.∙ If some has fallen on the guest’s clothing, allow the guest to rub over the dirtied area with aclean damp cloth. required during service to the guest.The style and design of sideboard depend upon:∙ The style of service and the menu offered.∙ The number of waiters or waitresses working from one sideboard.∙ The number of tables served from one sideboard (1 sideboard for 6‐8 tables or 20‐40 covers)∙ The amount of equipments it is expected to hold.The essential points for sideboard:∙ The sideboard should be of minimum size and portable so that it may be moved easily ifnecessary.∙ The top of sideboard should be of a heat resistant material so that hot dishes can be kept at itwhile servicing.∙ The sideboard should be cleaned and restocked for every next session.∙ The number of items and its quantities, kept inside, should be the same always.∙ The sideboard should not be overstocked.∙ Always keep wiped and polished cutleries and crockery’s inside.∙ The table linen should be kept properly stacked and in order.∙ The outer side should be facing to the guest, and the inner side, with shelves and drawers shouldface to wall, if possible.Sideboard stock:Items commonly required on the sideboard include:∙ Bread baskets∙ Bottle openers∙ Butter dishes∙ Corkscrews (for opening wine bottles)∙ Condiments: Worcestershire sauce, Tabasco sauce, Tomato sauce, Pickles, chutneys, Chilli sauce,etc.∙ Cruet sets: salt, pepper, oil, vinegar, mustard etc.∙ Cutlery: soup, dessert, sundae and tea spoons, fish knives and forks, joint knives and forks, sideknives, coffee spoons, etc.∙ Doyleys∙ Fingerbowls∙ Glassware, water jugs∙ Linen: napkins (serviettes), slip cloths, tablecloth∙ Service cloths∙ Under plates, teacups and saucers etc.Serving Food and BeveragesMenu KnowledgeOrigin of menu:Originally ‘the bill of fare’, as it is termed in English, or ‘menu’ in French, was not presented at the table.The banquet consisted of only two courses, each made up of a variety of dishes, anything from 10 to 40dishes. Don’t suggest wine or other alcoholicbeverages if your guests are intoxicated or are close to becoming intoxicated.Serving Food and BeveragesStep 8: Try to meet special requests:∙ Some guests may request an item to be prepared in a way not listed on the menu.∙ Write all special requests on your order pad and tell kitchen about the requests when you placethe order.∙ You may need to check with the chef or your supervisor before making a promise to a guest.Step 9: Ask if guests would like another beverage∙ Check on drink levels. For instance:∙ Guests with young children often do not have time for long, leisurely dinners. The hottest pornstars and MILFs with Big Tits Example of a Table dâhote menu: Luncheon menu Monday, 21st august 2005 *** Lentil and ham soup Other glasses & coffee cup on the right side.11. Never keep a signed check with you, send it immediately to cashier.20. L'Echo Touristique Leisure, Travel & Tourism Paris, Ile-de-France 34,838 followers Le 1er média des professionnels des industries du tourisme. Most of what you need to know about Serving Food and BeveragesServing Food and Beverages, Food & Beverage Service PersonnelThe People responsible for service quality guest serviceOrganisation StructureIn any typical food & beverage service operation, a number of people are working together to serve the guest or customer. Extra table cutlery ready.16. Some examples are:∙ Sole meuniere‐ sole shallow fried in butter∙ Sole Colbert‐ sole flour, egg and bread crumbed (pane) and deep‐fried; the fillets are rolled backof the backbone in preparations.∙ Sole cubat‐ fillet of sole poached, dressed on a mushroom puree and coated with a cheesesauce.∙ Fillet de plie frite: fillet of plaice deep‐fried and accompanied by a mayonnaise‐based sauceflavoured with capers, gherkins and parsley.∙ Tronçon de turbot poche, sauce hollandaise‐ cutlet of turbot poached with an egg and butterbased sauce.Serving Food and Beverages∙ Blanchailles diables‐ whitebait well seasoned with cayenne pepper and deep‐fried.Entrée:Entrée are generally small, well‐garnished dishes, which comes from the kitchen ready for service. This will increase the life of the chinaware.There is a wide range of items available and their exact sizes differ according to the manufacturer andthe design produced or ordered.As a guide, the common sizes are as below:∙ Side plate: 15 cm (6 in) in diameter.∙ Sweet plate: 18 cm (7 in) in diameter.∙ Fish plate: 20 cm (8 in) in diameter.∙ Soup plate: 20 cm (8 in) in diameter.∙ Joint plate: 25 cm (10 in) in diameter.∙ Cereal/ sweet plate: 13 cm (5 in) in diameter.∙ Breakfast cup & saucer: 23‐28 cl (8‐10 fl oz)∙ Teacup and saucer: 18.93 cl (6 2/3 fl oz)∙ Coffee cup and saucer (demitasse): 9.47 cl (3½ fl oz)∙ Teapot: 28.4 cl (1/2 pint), 56.8 cl (1 pint), 85.2 cl (1½ pint), 113.6 cl (2 pint)Serving Food and BeveragesOther items of china required include:∙ Salad crescent∙ Hot water jug∙ Milk jugs∙ Cream jugs∙ Coffee pots∙ Hot milk jugs∙ Consommé cup and saucer∙ Sugar basin∙ Butter dishes∙ Ashtrays∙ Egg cups∙ Soup bowl/cups∙ Platter (oval plate)Serving Food and BeveragesThe Side Board or Dumb waiterThe ‘Side Board’ is a sort of cupboard with a number of different types of shelves to stock the essentialcutleries and crockery’s and table linen required during service to the guest in the restaurant or diningroom.What are the advantages of sideboard?Waiters can lay the table set‐up very fast, as all items are available in the Sideboard.During service, waiters can get required cutleries, crockery and service equipment very easily.It provides space for waiters to keep the tray, having dishes and the waiter then, can serve the guestone by one very easily.It is use for stocking of accompaniments, napkins etc. Drinks served in chilled glasses keep fresh longer, so ice or frost the glasses.12. Use guests names if know, otherwise say “Sir / Madam”.13. Pretend he or she is standing right in front of you.∙ Talk only to the person on the phone, not to any one else around you.∙ If the call is for a manager, ask the caller if you may put him or her on hold. Never fail to ask the guest “How is the food.”34. Never expect the guest to ask for service, offer it by anticipating in advance. The most importantinteraction is between staff and customer (guest).Serving Food and BeveragesWhy personalised service is required in hotels or restaurants?∙ In Hotel or restaurants, Guest must be treated as royalty.∙ We are here to give comfort and happiness to the guest along with food.∙ This help in getting repeated business and thus the revenue of restaurant increase.∙ If guest will be satisfied by service, then he will advertise the same to his/her friends or relativesfor the restaurant without any cost.How we can give Personalised service to guests:∙ Always greet the guest in the proper way.∙ Talk with the guest.∙ Suggest to the guest the correct combination of food & beverage.∙ Maintain proper spoken language and body language.∙ Always smile.∙ Try to solve any problems on the spot.You should remember following points, while in conversation with guest:∙ Don’t talk to other staff without first excusing yourself from the customer.∙ Don’t interrupt the customer’s conversation, but wait until there is a suitable moment to catchthe attention of the guest.∙ Don’t serve the customer whilst they are carrying on a conversation∙ Don’t talk across the room either to other staff or to customers.Always follow these simple rules, while doing personalised service:∙ When showing customers to their table – Always walk with them at their pace.∙ When seating customers‐ Ladies first descending in the age unless the host is a lady.∙ Handling menus to customers‐ Offer the menu and wait for the customer to take it.∙ Opening and placing napkins‐ Open carefully, do not shake it like duster, place it on thecustomer’s lap after saying excuse me to the guest.∙ Talking to customers‐ only when standing next to them.∙ Serving and clearing‐ always say ‘EXCUSE ME’ before serving or clearing and “THANK YOU’ afteryou have finished with each customer.∙ Explaining food and beverage items‐ use terms the customer understands (i.e. Poisson (fish)6. Move around the table and serve each guest from his or her rightside with your right hand.∙ Handle glasses away rim their rim or lip: handle stemmed glasses by the stem or base.∙ Place the drink glass on the centre of the beverage napkin.∙ Follow your order pad or guest check to serve the correct drink to each guest.∙ As you serve each drink, repeat the name of the drink and any special requests to be sure that itis correct. From whichever side of guest the waiter is working, he should put that leg forward and workwith that arm. the best way is to discuss and collect the data from your Food& Beverage manager and executive chef.Serving Food and BeveragesVarious Type of Cover (Table Set‐Ups)One of the technical terms very often used in the restaurant is "cover". At the same time he/shemust try to judge whether the illness is of a serious nature or not.∙ If the illness appears to be of a serious nature, immediately called hospital for ambulance withdoctor for primary inspection before taking guest to the hospital.∙ If after short period of time, the guest returns and continues with the meal, afresh cover shouldbe laid and the meal returned from the hotplate.Handling Telephone CallsWe must try to make every caller feel important by being friendly, polite, and professional on thetelephone. Never go inside the bar and pour a drink.15. You can change your cookie choices and withdraw your consent in your settings at any time. - Porn videos every single hour - The coolest SEX XXX Porn Tube, Sex and Free Porn Movies - YOUR PORN HOUSE - PORNDROIDS.COM Repeat the order.∙ Note special requests on the order pad or guest check∙ Find out the guest’s preference for service such as “ on the rocks” or “straight up.”∙ Suggest the most popular brands when a guest does not specify the brand.∙ Suggest a specialty drink if a guest is not sure what to order.∙ When offering cocktails, ask guests who don’t want a cocktail if they would like a glass of wine ornon‐alcoholic drink.∙ Always suggest specific alcoholic and non‐alcoholic drinks, such as a Beefeater gin and tonic,Sparkling water etc.Step 3: Set‐up glasses for drink orders∙ Know which drinks go in which glasses.∙ If you follow a calling sequence when ordering drinks, set up the glasses in the order you will callthe drinks.∙ You may need to fill glasses with ice for drinks that require it.∙ Always use a scoop when putting ice in glasses.Step 4: place drink orders∙ If you need to call orders, say in a clear voice, “ordering” and then tell the bartender your drinkorders, including any special instructions.∙ Call drink orders for all tables at the same time.∙ Make sure you’ve written each order clearly and correctly on a guest check or order pad.Serving Food and Beverages∙ Place written orders in the proper location so the bartender can refer to them.Step 5: Garnish drinks∙ Select garnishes according to the drink recipe or the guest’s preference.∙ Make sure each garnish is fresh and attractive.∙ To prevent splatters, place garnishes after drinks have been poured.Step 6: Set‐up beverage napkins, stirrers, and straws∙ Put one‐beverage napkins on your tray for each drink.∙ Make sure napkins are clean and free from tears, fold, and wrinkles.∙ Put stirrers or straws in drinks if needed.Step 7: Check your beverage order∙ Is it the correct beverage?∙ Is it in the correct glass?∙ Is the garnish correct?∙ Have special instructions been followed?∙ Has anything spilled over the side?∙ Should it have a chaser?Step 8: Place drink on the beverage tray∙ Line the tray with linen napkin to improve the look of the tray and to absorb spills and moisture.∙ Keep an extra pen and an extra napkin on the tray.∙ Centre glasses so the tray will be well balanced. MatureTube.com is the nr. Sorbet8. Every actionmust be done in a flourish. It relaxes you and your listener. When you are completely familiar with the menu and how each items is prepared, youcan suggest dishes confidently and professionally.Tips for more effective suggestive selling and up selling:∙ Develop a “selling attitude”∙ Be enthusiastic. Lovely girl pushes her tongue in the boyfriends ass, Secretly ass fucked before the eyes of the husband by xxl cock, Shy nerd fucking mature plumper's tight asshole, Blonde Teen Intensely Plays Her Sweet Pussy, Real Japanese Group Sex Uncensored Vol 92, Linda Weasleys Tight Teen Booty Receives No Mercy From Her Big Dicked Lover, Golden Slut Intercourse With a Slutty Mature Compilation. You should know all of the products yourrestaurants sells. While this definition is technically correct, it leaves out the heart of an F&B staff’s job. Derniers chiffres du Coronavirus issus du CSSE 06/03/2021 (samedi 6 mars 2021). For inside calls, tell your name, and the name of department or restaurant.∙ Give the caller a friendly greeting, such as “Good Morning” or “good Evening”, and ask how youmay help him or her.∙ Give the caller your complete attention. You do it easily. Here is an example of organizational structure of food & beverage service dept of a hotel:Food & Beverage ManagerAssistant Food & Beverage ManagerRestaurant Manager Room Service ManagerBanquet ManagerBar ManagerDepartmental SupervisorsSenior/Head WaiterWaiting and Bar StaffTraineesAn F&B person in a hotel/restaurant could be simply defined as someone who takes and serves guest’sorders. BLACK4K. Rice and Pasta (farineux)5. Enter & enjoy it now! After the crumbing, the dessert spoon and fork should be brought on the sidefrom the top position, and then the dessert should be served.Serving Alcoholic Beverages1. Try to remember the favourite brand of regular guest. Still Warm Hairy Pussies Straight From Japan Vol 92, Double penetration with a cucumber by daddy, Karin e Barbara le Supersexystar (1988) Restored, Homoerotic & Bi MMF threesome with Jaywhoo part 1, Jan Burton Busty Milf In Sexy Evening Dress, TUTOR4K. Dirtand dirty practices make dinning unpleasant as well as unsafe.Points to remember for maintaining of personal hygiene:∙ A shower or bath should be taken daily.∙ Always use either deodorant or talcum powder.∙ Sufficient sleep (minimum of 6 hours), and adequate healthy intake of food (more vegetable, lessoil) and regular exercise will keep body healthy.∙ Always trim nails and keep hands clean.∙ Male should be clean‐shaven with well‐trimmed moustache.∙ Wear clean uniforms.∙ Change your undergarments daily. Never bend so much that you breath on the food.8. Generally, in a menu two soups are usuallyprovided, one being clear soup (consommé) and the other a thick soup (crème, veloute, puree). To carry‐out all the functions, involved in service, people are placed with different duties and responsibilities. Silver is laid on the table.3. Never report to work in unkempt, unprofessional appearance.40. All forks are on left except one on top with the dessert spoon.9. Never pick up food without checking proper accompaniments & garnishes.Serving Food and Beverages© Tim Webb 11/2010 3143. Usually the feet should be at right angles to each other.2. The guest will like it.2. Always ask guests ifthey are finished.∙ Wait to clear glasses or plates until more than one guest at a table is finished, so guests who arestill eating or drinking do no feel rushed.∙ Never stack dirty plates in front of guests. Spare trays, salvers ready for use.18. Do not look with an expressionless face, at the guest.3. Entrée7. Notre service DPD Relais vous permet dâoffrir plus de liberté à vos clients destinataires. Sugar bowls filled up and sweeteners also ready.12. Using suggestive selling and up selling techniques, however, is not beingpushy. In a separate tray or plate remove all unused silver items.6. Never count the tips in front of guests.53. See that all utensilsare kept clean.∙ Cover food, keep it clean, and serve it either cold or piping hot.∙ Use tongs, spoons etc. A smile helps you sound more relaxed and pleasant.∙ Speak clearly into the receiver. Table cover layouts are less elaborate and have basic essentials only.Continental RestaurantThe atmosphere is more sophisticated and caters for people who can eat at leisure. Restaurants may also be independent business entities underindividual ownership and management.There are different types of restaurants:Coffee ShopA concept borrowed from the United States, distinguished by its quick service. Plates kept hot.5. Hors‐d’oeuvre2. Listening with all attention is very important.8. Shellfish cocktails∙ Pastry fork: used for afternoon teatime for having snacks and pastries.∙ Corn‐on‐the‐cob holders: used for holding the cob, by piercing each end of the cob.∙ Lobster pick: used to extract the flesh from the claw of lobster.∙ Butter knife: used to spread butter on the bread.∙ Caviar knife: knife with a short broad blade used for spreading the caviar.∙ Fruit knife and fork: for serving grapefruits.∙ Ice‐cream spoon: used for all ice creams served in coups∙ Sundae spoon: used for ice cream sweet in a tall glass.∙ Snail tongs: used to hold snail shell.∙ Snail dish: the dish is round with two ears, having six indentations to hold a portion (6) of snails.∙ Snail fork: used to extract the snail from its shell.∙ Cheese knife: used for serving cheese from cheese board.∙ Sugar tongs: required for cube sugar.Serving Food and BeveragesGlassware:Glassware contribute to the appearance of the table and the overall attraction of the room. Wine bottle opening screws always ready.22. Therewill be no breakage.Conversing with a guestWhile addressing the guest, remember the following points: ‐1. A week's menu as actually served by the School Lunch Committee of the Home and School League in Philadelphia is given below: Weekly menu in school with penny lunches and five-cent noon dinner Monday: (1) Baked beans and roll, 5 cents (2) Cocoa or milk, 2 cents; crackers or ice cream, 1 cent “Up selling” means suggesting more expensive and possibly better quality items. Do not simply bring “ another round” for everyone ifsome guests do not want another drink.Serving Food and BeveragesSequence 3: Take Food OrdersStep 1: Tell Guests about specials∙ Know the daily specials. There should not be different meanings. (if permitted!!)45. Cutting edge will be on the left.8. As far as possible, all the food should be served from the left of the guest except the pre – platedone, and cleared from the right. In an establishment where full food preparation and service brigades are in full operationa full menu may be offered.The following is the list of courses, a French classic menu usually has:1. Tooth picks ready.17. Enough service forks & spoons available.Serving Food and Beverages15. Speak sufficiently loud for the other person to hear.4. Never touch the bowls of spoon or tins of forks.29. Than only, you will be able to do the work correctly. After you suggest and describe an item, ask if the guestwould like it. In other words there should not, at any timeduring the meal, be more cutlery and the guest requires flatware on the table than at the specifictime.∙ If decorative cover plates are used for an a la carte cover it is common for the first course platesto be placed on this plate. All spirits are served in large 50ml, or regular 25mls. The food shouldnever be allowed to cool at the side board while the waiter is making all these arrangements.4. 1,216 talking about this. 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