Page 77 - Waiter-Learner Manual (ENGLISH).indd

MODULE 6: TYPES OF SERVICES AND SERVICE SEQUENCE

Room Service

It means servicing of food & beverage in guest room of hotels. Small order is served in
tray. Major meals are taken to the room on trolleys. The guest places the order with the
room service order taker. The waiter receives the order and transmits the same to the
kitchen.

6.1.1 Food service procedure

Food service procedure describes general food service procedure that you need to
follow when serving to your guest. As there are different types of services, it may vary
from one to another depending on the type of menu and type of service incorporated
to serve.

Pre-Plated service

No matter what style of service is used in the establishment, the one procedure that is
common to all is the order of service. This refers to the sequence or order in which we
serve people. For example:

Always serve pre-plated food from the right hand side of the guest in a clockwise
direction.

1. Always attend to ladies first
2. Then gentlemen
3. Host last
4. But when it comes to family groups, take order & serve the children first, then
ladies and then gentlemen ending with the host.

Silver service

Full silver service will require you to place hot and/or cold plates onto the table before
serving food items. The method for carrying this out correctly is given below:

1. Always carry out a temperature check for plates before carrying to table.
2. Cover the palm of your hand with one end of your service cloth.
3. Place the plates in that covered palm and wrap the rest of the cloth round the
plates.
4. On reaching the table, wipe the top plate, and then pick it up using your thumb
and fingers on the rim. Place the plate carefully in front of the guest, bending your
knees slightly and leaning gently forward.
5. Place the plates onto the table following any establishment procedures. For
instance, if the plates were decorated with a company crest or logo, the plate
would normally be placed so that the crest is at the top of the cover.

6.1.2 Service Techniques

Using a serving spoon and fork:
• With the curve of the fork in the bowl of the service spoon, hold both handles in
the palm of the hand.

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