餐饮部FOOD BEVERAGE DEPARTMENT-11(191-216).doc

PROCEDURES: (continued) When poures: The host is given some to taste Wait for guest / host approval When approved, pour into glasses and served guests before host, ladies before men and ending with the host. Wine is replaced in the bucket, basket or on the coaster with the label facing the guest / host. When pouring, the bottle should be gripped on the side of the label. If wine bottle is empty, check discreetly with host, whether he would like another bottle. Guest may wish to change wine during the course of the meal. For every new bottle of wine opened, clean glasses should be given. If someone is not drinking, do not continuously refill the glass. STANDARDS AND PROCEDURES DEPARTMENT: JOB CATEGORY: DOMUS WAITER/WAITERS HEAD: G.M. APPROVAL: DATE: TASK: MENU KNOWLEDGE AND FOOD ORDER STANDARD: 1. Waiter should gradually build up their menu knowledge. 2. A straight answer be given to a guest’s question. 3. Food order is written correctly and used as a means of communication between the Chef and waiters so that the timing of service is perfected. PROCEDURE： Staff is trained daily on menu knowledge. Daily menu training sheet is prepared by the Manager / Assistant Manager in conjunction with the chef. All service personnel should check the information on the daily menu sheet before the start of the service. Menus are printed for use on a daily basis and every captain should ensure that he has enough on his station. When presenting menu, the captain / station waiter explains to the guests as follows: “On one die, we have the set gourmet menu and on the other, our a la carte selection. If there is anything more on the menu you would like to know please do not hesitate to ask me.” If the guest want something off the menu or aside from the norm, do not fuss just ask the Manager / Assistant Manager to check with the Chef. If it is possible to accom