SOP Number: F&B – 13 ( SOP serial number and department code )
Department: Food and Beverage Service – BAR
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: 60 Min
Beverage Order Taking:
- After the guest has been seated, approach the guest’s table with the beverage menu.
- Approach the guest from the right side and ask if she/he would like to have a drink or if she/he would like to see the beverage list.
- Recommend any special drinks or cocktails.
- If the guest requests to see the menu, hand the menu to the guest and step back within attentive distance to wait until the guest has made her/his choice.
- Take order from women first, then men and finally from the host.
- Ask the guest for the order, ask politely;
“Excuse me Madam/ Sir, may I take your order?”.
- Verify the legal drinking age of guests who order alcoholic beverages. [ If required by local jurisdriction]
- Place a Beverage napkin in front of every guest as you ask for his or her order. This will help you to keep track of who has ordered.
- Leaving a beverage napkin at the table will let other servers know that you have checked with the guests.
- If the beverage napkins have a logo, then place each napkin so the log face the guest.
- When the guest is ready to order, listen carefully and write down all the details. Face guest when taking the order and maintain eye contact
- Repeat the order, to make sure you get the order correct, by saying:
“Madam/Sir, your order is (list name(s) of beverage item)”.
- Enter the order in the Pos terminal (or remote device). Where available, and the order will thus be printed in the dispense bar.
- Where no ‘no-line’ system is available, pass one copy of the Captain Order to the kitchen and one to the cashier.
- Consult the order to check which types of food the guest has ordered.
Wine Order taking:
- Present the wine list.
- Approach the guest, or host if applicable, from the right side and present her/him the wine list with your right hand.
- Recommend the appropriate wine.
!Note: Red wine is more suitable for red meat, e.g., beef or pork dishes and white wine is more suitable for white meat or seafood dishes, e.g., chicken, fish and shellfish.
- Step back at an appropriate distance.
- When the guest has ordered, repeat the order and thank the guest before leaving the table.
Training Summary questions:
Q1. When to approach the guest with the beverage menu?
Q2. What is the identification of a beverage napkin in a table?
Q3. Explain the steps in Wine order taking?
Q4. How to place a Napkin with a logo in front of a guest?
Q5. Why it is required to repeat the order given by guest?