Food & Beverage

Table Layout

Grooming

Complete Uniform Grooming as our Standards

Warm Welcome

Greet the Guest at the Entrance. Check whether he has a reservation and see which table is blocked for them. If there is no reservation, check for how many guests they need a table.

Good Afternoon, Welcome to Hot Flavours. Are we

holding a reservation for you.

Yes. I am Atul Katoch.

Yes, Mr. Katoch. We have a reservation in your name

for two guests

Escort the guest to their table

Pull the chairs for the guests to seat them

Service of water

Hold the jug in the left hand with the handle facing

outwards

Pour the water from the right hand side of the guest. Check

your body posture

The water has to be filled only till ¾ of the glass.

Provide the guests with Cold towels

Remove the extra covers from the table

The Beverage Menu is provided to the guest from

the right hand side

Take the Beverage Order. If the guest does not wish to order Alcoholic beverages , Suggest

Mocktails or other non alcoholic beverages

Excuse yourself, Open the Napkin and place it on the lap of the guest

As the Beverage of the guest is getting ready, provide the guest

with the Food Menu

The Beverage is served from the right hand side of the guest.

Your Fruit Punch, Mr. Katoch.

May I take your order, Sir.

Keep an eye on the table always. When the guest is ready to order, take his Food Order Use suggestive Selling. (Inform the guest about Chef’s Specialties, most selling items) Be very attentive while taking the order and take down every minute detail (type of preparation, side dishes etc.) Repeat the entire order and inform the guest about the approximate time of service.

Clear the empty Mocktails glasses. Check for repeat order.

Place the Accompaniments for the Starters

Place the Half plates for the starters from the right hand side

Serve the starter from the left hand side of the guest, announcing the dish.

Excuse me, Sir. Your Non Vegetable

Platter.

The Manager/ Captain should take the feedback about the dish from the guest

I hope you are enjoying your Non Vegetable Platter Yeah, Its

great. Thank You.

Clear the Half plates along with the soiled cutleries after the guests have finished the starters, from the Right

Hand side of the guest.

Use the Two Plate Method for clearance

as shown

Reset the table for the Main Course. Lay the Spoon and knife from the right side of the guest

and the fork from the left side of the guest

Remove the accompaniments of the starters

Place the Accompaniments of the Main Course on the table

Place the Warm Dinner plates from the Right Side of the Guest

Announce the dish while serving to the guest. Serve from the Left Hand Side of

the guest. Pre- plated dishes are served from the Right

Hand side of the guest.

The Manager/ Captain should check with the guest about the

food after few minutes of service

Always be attentive on your tables. Check for repeat orders

and serve accordingly.

Clear the Dinner plates and side plates using the Two Plate Method, from the Right Hand

Side of the guests.

Give the Finger bowls. The water in the finger bowls

should be lukewarm with a slice of lime.

Clear all the food bowls and the accompaniments on the salver

Clear the finger bowls

Crumb the table

Give the tooth pick on a under liner

Remove the unused, clean cutlery on a salver

Serve the Dessert from the Right Hand Side as it is pre-

plated. Announce the Dessert

Clear the Dessert bowls

Check with the guest for Tea/ Coffee

Serve the Fennel

Sir, would care for Tea or Coffee

No, Thank you.

Present the bill in a neat folder. Check the bill for accuracy

before presenting to the guest

Return the balance amount in the folder along with the stamped copy of the bill. The balance should be provided within 3

minutes

Pull the chair for the guest when he is leaving

Fond Farewell

Thank the guest for visiting the restaurant and invite him back.

Thank you Mr. Katoch for

visiting us. Hope to see you soon