Buffet Sequence of Service -Breakfast

Buffet Sequence of Service -Breakfast

Guest arrival

The guest needs to be acknowledged in a warm and courteous manner as soon as they enter the lounge, and again if necessary on approach of their table

Assist them with seating and place their napkins in their laps

Remember that we are there because of the customer, and we have the ability to leave them with the memory of an enjoyable experience

The hostess explain to the guest the buffet or Ala crate

 Coffee and tea service

Offer coffee or tea to the guest

To serve coffee, pick up the coffee cup from the right hand side of the guest using your right hand (the coffee cups to be brought from the coffee warmer in the pantry upon the guest arrival)

Pour the coffee from the jug behind the guest, so as not to spill hot liquid at the table if you are bumped

Replace the coffee cup in front of the guest

If tea is required, finish serving coffee to the rest of the table, then fill the tea orders in the same fashion, pouring from a jug to the rear of the guest

Maintaining the table during service

At all times you are to ensure that:

All tables are kept clear of unused or unneeded chinaware and cutlery

All tables are cleared of rubbish and ashtrays are to be changed regularly

Coffee and tea is to be replenished regularly

Clearing entree plates

Before hot food service begins clear all unrequited plates from the table, in a clockwise direction, using the plate cleaning technique

Return dirty plates and cutlery to the wash-up area – stack them neatly to avoid breakage

Hot food service

You will take your open buffet to the table placing the food down using seat numbers

Clearing

Do not clear until all of the guests have finished eating Tables are to be cleared in a clockwise direction, using the

plate clearing method

Once this is done, you may remove the rest of the chinaware and cutlery, leaving the juice glass if it still filled and the coffee cup

Coffee continual service

     As before, keep filling the coffee cups  as required

.Guest departure

Assist the guests with their chairs and jackets as they leave

Farewell the guests in a friendly manner

Check to make sure that no personal belonging have been left behind

Breaking down the Tables

Clear the rest of the table returning dirty items to the wash-up area

When the Service Leader gives the word, the Restaurant

      can be stripped or reset, for the Lunch.