Page 89 - Waiter-Learner Manual (ENGLISH).indd

MODULE 6: TYPES OF SERVICES AND SERVICE SEQUENCE

6.4.3 Present menu, order taking and presenting food

1. Make sure before presenting the menu that it is clean and up to date.
You should always study the menu in advance and be familiar with all menu items.
2. Present menu
• The menu is handed (opened) to each guest, ladies first, then gentlemen,
finally the host.
3. Offer the wine list to host along with food menu, for example, "You might like to
look at the wine list, Sir", using the name of the guest if you know it.
• Guests may not be familiar with all menu items and this requires that you
should be able to assist by:
• Explaining menu terms.
• Describing menu items.
• Explaining methods of cooking.
• Describing companiments, sauces and garnishes.
• Make suggestions and recommendations

Tip: when they have put their menus down, are look around (for you) this is usually a
sign that they are ready to order.

4. Approach table again - offer to take the order. Have duplicate (or triplicate)
docket book and pen ready.
5. Describe menu items and offer suggestions if appropriate, or requested. Be
accurate when describing items. To achieve this, you will need to know your
product.
6. Identify guest menu choices: When taking the order in a clockwise direction.
This will help you to remember which dishes each guest ordered. Your restaurant
should have a standard as to which seat is the number 1 position. Starting at
the number position, list the starters,
moving around the table in a clockwise
direction.
7. Take order for Beverage/food – old before
young-ladies first, then gentlemen, finally
the host.
8. Fill out Kitchen Order Ticket/Bar Order
Ticket, record menu items requested.
Group together:
• Beverage
• All starters
• All soups
• All main courses
9. Take order only as far as main course. You will take orders for sweets
will take orders for sweets
and coffee later.
10. Write clearly and legibly.
11. Ask guests for cooking instructions where relevant, for example, "How
relevant, for example, "How
dium, or well done?”
would you like your steak cooked: rare, medium, or well done?”
12. Repeat order to guests to check accuracy.

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