sequence jsisnsosjdodhd jaosbsisb jsusbsusbs gags tangina neto jsosjsosmsb hahahahahaha buyahwodnsmsodvd ydidbdodndvdid its all about table service you will learn some of table manners, etc
The document outlines the standard sequence of service that waiters follow when serving guests in a restaurant from start to finish. This includes welcoming guests, seating them, taking drink and food orders, serving the courses, clearing plates, presenting the check, and saying farewell. Maintaining this sequence ensures guests have a pleasant dining experience. Key aspects are greeting guests promptly, seating according to preferences, taking accurate orders, and providing attentive but not intrusive service during the meal.
Room service allows hotel guests to have food and drinks delivered directly to their rooms. Orders can be placed 24 hours a day by calling the room service department. Food is prepared in the kitchen and delivered to guests by room service staff, who knock, announce themselves, and serve the order. Room service provides privacy and convenience for guests, but food and drinks are more expensive than dining in the hotel restaurant due to delivery costs. Hotels must ensure food is still hot when delivered and that limited room service menus can be prepared quickly.
This document provides an overview of up-selling skills for food and beverage servers. It defines up-selling as a technique to increase revenues without increasing the number of customers by raising the average guest check total. It distinguishes up-selling from cross-selling and suggestive selling. The document recommends that servers understand customer psychology, know the menu thoroughly, and express recommendations professionally and ethically to prioritize customer satisfaction over short-term sales goals. The goal of up-selling, it stresses, is to develop long-term, loyal customer relationships.
- Greeting guests involves acknowledging them with a smile, welcoming them appropriately, and checking reservations.
- Napkins are unfolded on guests' laps upon seating and service begins with women or guests of honor.
- Water is served from the right with the glass above the knife and service proceeds anti-clockwise.
- Menus are presented open from the right with suggestive selling of items not listed.
- Orders are taken anti-clockwise starting with readiness to ensure inclusion of all items and special requests.
- Food and drinks are served from the left and right respectively, proceeding around the table anti-clockwise.
This document outlines the standard operating procedure for clearing soiled plates and glasses from guest tables. It details 8 steps: 1) get a tray, 2) proceed to the table, 3) approach the guest table, 4) inform the guest you will clear items, 5) carefully place soiled glasses on the tray in an orderly manner, 6) carefully place soiled plates on the tray, scraping excess food and placing heavy items inward, 7) for main course clearance, also remove side plates, knives, butter, and cruets after confirming with the guest, and 8) thank the guest and excuse yourself from the table. The procedure aims to clear items in a controlled, discrete, and accommodating manner that does not harm
The document provides step-by-step instructions for taking food orders in a restaurant. It outlines 7 steps: 1) observe guests for readiness, 2) approach with a smile, 3) suggest menu items and specials, 4) take the order sequentially while noting details, 5) repeat the order back clearly, 6) inform customers of the timeline, and 7) thank customers before leaving. The key is to engage customers with eye contact, listen attentively, confirm details, and maintain a polite, confident demeanor throughout the process.
The document provides guidance on serving food and clearing tables in a restaurant setting. It discusses delivering food to tables, placing dishes correctly in front of guests, and announcing each item as it is served. When clearing tables, the instructions are to start with soiled plates and clear from the same side food was served. Proper procedures aim to keep tables neat and orderly during and after meals.
This document provides tips for serving food and beverages in a restaurant. It recommends greeting guests with a smile, giving them time to look over the menu, double checking orders for accuracy, presenting food attractively and asking if guests need anything, scanning the area to ensure needs are met, and engaging guests with light conversation throughout the meal.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
I have posted this for our Hotel Mangement colleagues.
Sivakumar .JJ college of Arts and Science Silattur ,Contact Me for F&B Presentation to my Email-swasamae@yahoo.com
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
Element 1.3- Liaise between kitchen and service areasRaymund Alemania
油
The document provides tips for effectively relaying orders from servers to the kitchen and communicating information to waiting staff. When taking orders to the kitchen, one should get the chef's attention, physically point out any special requests on the order, verbally describe orders clearly, and have the chef repeat the order back. When informing waiting staff, one should avoid interrupting them with guests, speak away from guests, use hand signals if possible, keep communications brief but accurate, and provide alternative options when possible.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
This document provides step-by-step instructions for taking food orders in a restaurant. It outlines 7 steps: 1) observe guests to see when they are ready to order, 2) politely approach the table, 3) suggest menu items and specials, 4) write down the order on a notepad in sequence, 5) repeat the order back to the guests, 6) inform them of the timeline for their food, and 7) thank the guests before leaving. The tips section emphasizes speaking clearly and politely, addressing guests by name, and confirming accuracy by repeating special requests.
This document outlines the standard service sequence for waiting on guests at a restaurant. It includes 10 steps: 1) greeting guests and seating them, 2) unfolding napkins, 3) serving water, 4) presenting and describing the menu, 5) taking orders, 6) serving food and beverages, 7) clearing dishes, 8) handling bills, 9) thanking guests and resetting the table, and 10) being available to answer any questions from other students about the service process. Each step provides details on proper procedures such as using the left hand to serve and the right hand to pour drinks, starting service from the right side and moving counterclockwise around the table.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
Pates and terrines are delectable food preparations made with succulent ingredients like meats, herbs, and spices. Pates involve forcemeat baked inside a crust, while terrines involve uncooked forcemeat cooked directly in an earthenware or other mold. Both involve carefully preparing, seasoning, and layering ingredients in their molds. They are then cooked through a baking or water bath process before being chilled, sliced, and served. Pates and terrines can be stored refrigerated for up to a week and make excellent appetizers or additions to a cold buffet.
This document discusses different styles of table setting and meal service. It describes formal and informal table settings and provides diagrams of place settings for breakfast, lunch, and family dinner. It then summarizes various styles of meal service including Russian service, English service, family service, American service, and buffet service. Additional service styles covered include cafeteria service, grill room service, room service, and take out. Proper table setting and different styles of meal service are important aspects of food service.
The document discusses the importance of suggestive selling in restaurants. It notes that 70% of guests do not know what they will order when they arrive. Suggestive selling allows servers to increase guest satisfaction and spending by recommending dishes based on their needs and wants. It provides tips for servers on how to effectively suggest items to guests through identifying wants and needs, making sales presentations while handling objections, and asking for the sale. Suggestive selling is a win-win approach that benefits both guests through new discoveries and restaurants through increased orders.
P 7 Food and Beverage cycle Service SequenceHany Atef
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The document provides details on food and beverage service sequences and procedures. It outlines 24 steps in the service sequence from greeting guests to clearing tables. It then describes each step in detail, including how to greet guests, take food orders, serve courses, clear plates, take payment and see guests out. It also covers food preparation, laying table settings, taking reservations and types of breakfast service. The document is a guide for servers outlining best practices for full table service from start to finish.
The menu is essential to a food service operation as it dictates organization, management, and design. It communicates the operation's image to guests and influences employees' tasks. For managers, the menu is the primary marketing tool and determines purchasing, equipment needs, staffing levels, and skills. Menus are typically categorized by schedule (fixed or cycle), meal period (breakfast, lunch, dinner), pricing style (a la carte, prix fixe), or specialty. Careful menu planning and balancing is important, considering guests, the operation's resources and theme. Well-designed menus complement the space and sell menu items through headings, descriptions, and supplemental information.
A buffet meal involves guests serving themselves from various dishes displayed on a table. There are several types of buffet services including plate buffet, tray buffet, and sit-down buffet. Planning the buffet involves arranging dishes in order of importance, choosing easily self-served foods, and having enough seating and serving space. The buffet table is decorated and set with dishes, flatware, and drinks before guests are invited to serve themselves family style.
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the ma樽tre d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
The document discusses non-edible displays that can be used to decorate buffet tables. It describes various artistic displays that can be made from materials like ice, tallow, butter/margarine, salt, sugar, and chocolate. Specific techniques are provided for making ice carvings, tallow displays, salt sculptures, and sugar or chocolate mouldings. The non-edible centerpieces and decorations help highlight the food presentation and create a visually appealing buffet display aligned with the theme of the event.
This document outlines the steps and dialogue for restaurant banquet service from welcoming guests and seating them to taking their order, serving their food and drinks, billing and saying goodbye. The service involves greeting guests, escorting them to their table, unfolding napkins for them, taking their order, serving appetizers, main courses, drinks and dessert, clearing used dishes, adjusting table settings, presenting the bill and receipt, and finally bidding farewell.
The waiter takes the orders from two guests. [1] He recommends the dish cap cay to one guest who is unsure what to order. [2] He explains the typical Balinese dish of babi guling to the other guest who asks for a recommendation, but the guest does not want pork so orders steak instead. [3] The waiter confirms their drink orders are one mango juice and one papaya juice before repeating their entire food and drink order.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
I have posted this for our Hotel Mangement colleagues.
Sivakumar .JJ college of Arts and Science Silattur ,Contact Me for F&B Presentation to my Email-swasamae@yahoo.com
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
Element 1.3- Liaise between kitchen and service areasRaymund Alemania
油
The document provides tips for effectively relaying orders from servers to the kitchen and communicating information to waiting staff. When taking orders to the kitchen, one should get the chef's attention, physically point out any special requests on the order, verbally describe orders clearly, and have the chef repeat the order back. When informing waiting staff, one should avoid interrupting them with guests, speak away from guests, use hand signals if possible, keep communications brief but accurate, and provide alternative options when possible.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
This document provides step-by-step instructions for taking food orders in a restaurant. It outlines 7 steps: 1) observe guests to see when they are ready to order, 2) politely approach the table, 3) suggest menu items and specials, 4) write down the order on a notepad in sequence, 5) repeat the order back to the guests, 6) inform them of the timeline for their food, and 7) thank the guests before leaving. The tips section emphasizes speaking clearly and politely, addressing guests by name, and confirming accuracy by repeating special requests.
This document outlines the standard service sequence for waiting on guests at a restaurant. It includes 10 steps: 1) greeting guests and seating them, 2) unfolding napkins, 3) serving water, 4) presenting and describing the menu, 5) taking orders, 6) serving food and beverages, 7) clearing dishes, 8) handling bills, 9) thanking guests and resetting the table, and 10) being available to answer any questions from other students about the service process. Each step provides details on proper procedures such as using the left hand to serve and the right hand to pour drinks, starting service from the right side and moving counterclockwise around the table.
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
Pates and terrines are delectable food preparations made with succulent ingredients like meats, herbs, and spices. Pates involve forcemeat baked inside a crust, while terrines involve uncooked forcemeat cooked directly in an earthenware or other mold. Both involve carefully preparing, seasoning, and layering ingredients in their molds. They are then cooked through a baking or water bath process before being chilled, sliced, and served. Pates and terrines can be stored refrigerated for up to a week and make excellent appetizers or additions to a cold buffet.
This document discusses different styles of table setting and meal service. It describes formal and informal table settings and provides diagrams of place settings for breakfast, lunch, and family dinner. It then summarizes various styles of meal service including Russian service, English service, family service, American service, and buffet service. Additional service styles covered include cafeteria service, grill room service, room service, and take out. Proper table setting and different styles of meal service are important aspects of food service.
The document discusses the importance of suggestive selling in restaurants. It notes that 70% of guests do not know what they will order when they arrive. Suggestive selling allows servers to increase guest satisfaction and spending by recommending dishes based on their needs and wants. It provides tips for servers on how to effectively suggest items to guests through identifying wants and needs, making sales presentations while handling objections, and asking for the sale. Suggestive selling is a win-win approach that benefits both guests through new discoveries and restaurants through increased orders.
P 7 Food and Beverage cycle Service SequenceHany Atef
油
The document provides details on food and beverage service sequences and procedures. It outlines 24 steps in the service sequence from greeting guests to clearing tables. It then describes each step in detail, including how to greet guests, take food orders, serve courses, clear plates, take payment and see guests out. It also covers food preparation, laying table settings, taking reservations and types of breakfast service. The document is a guide for servers outlining best practices for full table service from start to finish.
The menu is essential to a food service operation as it dictates organization, management, and design. It communicates the operation's image to guests and influences employees' tasks. For managers, the menu is the primary marketing tool and determines purchasing, equipment needs, staffing levels, and skills. Menus are typically categorized by schedule (fixed or cycle), meal period (breakfast, lunch, dinner), pricing style (a la carte, prix fixe), or specialty. Careful menu planning and balancing is important, considering guests, the operation's resources and theme. Well-designed menus complement the space and sell menu items through headings, descriptions, and supplemental information.
A buffet meal involves guests serving themselves from various dishes displayed on a table. There are several types of buffet services including plate buffet, tray buffet, and sit-down buffet. Planning the buffet involves arranging dishes in order of importance, choosing easily self-served foods, and having enough seating and serving space. The buffet table is decorated and set with dishes, flatware, and drinks before guests are invited to serve themselves family style.
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the ma樽tre d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
The document discusses non-edible displays that can be used to decorate buffet tables. It describes various artistic displays that can be made from materials like ice, tallow, butter/margarine, salt, sugar, and chocolate. Specific techniques are provided for making ice carvings, tallow displays, salt sculptures, and sugar or chocolate mouldings. The non-edible centerpieces and decorations help highlight the food presentation and create a visually appealing buffet display aligned with the theme of the event.
This document outlines the steps and dialogue for restaurant banquet service from welcoming guests and seating them to taking their order, serving their food and drinks, billing and saying goodbye. The service involves greeting guests, escorting them to their table, unfolding napkins for them, taking their order, serving appetizers, main courses, drinks and dessert, clearing used dishes, adjusting table settings, presenting the bill and receipt, and finally bidding farewell.
The waiter takes the orders from two guests. [1] He recommends the dish cap cay to one guest who is unsure what to order. [2] He explains the typical Balinese dish of babi guling to the other guest who asks for a recommendation, but the guest does not want pork so orders steak instead. [3] The waiter confirms their drink orders are one mango juice and one papaya juice before repeating their entire food and drink order.
1) Receptionist Syiefa takes a dinner reservation for Saturday at 7:00pm for four guests named Ghaida at Hamoed Foody Restaurant.
2) On Saturday, Syiefa seats the guests and takes their drink order. Waiter Eka returns to take their food order.
3) After 20 minutes, Eka delivers the guests' food. At the end of the meal, waiter Eka provides the bill to the guests.
The document summarizes conversations that take place in a hotel lobby and dining room. In the lobby, conversations include booking a hotel room over the phone and checking into a hotel. When booking a room, details like dates, room type, and payment are discussed. When checking in, guests provide their name and payment and are given their room number and key. In the dining room, conversations can involve making reservations, being seated, placing an order, and requesting the bill. Customers provide their name and desired time when making reservations and select dishes and drinks when ordering.
A hotel guest checks into his room and makes reservations for breakfast in his room and dinner in the hotel restaurant. At the restaurant, he and his wife order salmon, steak, vegetables and drinks. After enjoying their meal, they order dessert and coffee. The guest then requests the bill and asks if he can pay by credit card.
The document is a transcript of interactions between a hotel guest and staff. The guest checks into his room, books a table for dinner at the on-site restaurant for 8pm that evening, enjoys dinner with his wife, and later requests the bill to pay with a credit card before departing.
The document provides guidance for waiters and waitresses on how to serve customers at a restaurant. It outlines the steps of greeting customers as they arrive, seating them at a table, taking their drink and food orders, delivering their meals, checking that everything is satisfactory, and finally bringing the bill. The document includes example dialogues for wait staff to use at each step of the service process.
1. The document outlines the standard steps servers follow when serving guests at a restaurant, including setting up the table, taking orders, serving courses, wine service, and completing payment.
2. Key aspects covered are greeting guests, seating them, presenting menus, taking drink and food orders, plating and serving each course along with clearing plates, offering wine and completing payment.
3. Attention to detail is emphasized at each step to ensure high quality customer service.
D celebrated her birthday with friends A, B, and C at a new restaurant called Asha Bhavan. They enjoyed a delicious welcome drink and meal. D ordered from the salad bar while others had soup and main courses from the buffet and menu. They discussed the celebrities they saw and had a very pleasant evening celebrating D's birthday.
This document provides guidance on taking phone orders and delivering room service orders at a hotel. It outlines the steps to 1) greet the guest and take the order politely by phone, including repeating the order for confirmation, 2) prepare the order by writing the details on a captain's order form and notifying the kitchen, 3) deliver the order to the guest's room following proper etiquette such as knocking and greeting, and 4) complete necessary paperwork like the bill and activities log. The goal is to provide excellent customer service at each step of the room service process.
This document provides guidance on taking phone orders and delivering room service orders at a hotel. It outlines the steps to 1) greet the guest and take the order politely by phone, including repeating the order for confirmation, 2) prepare the order by writing the ticket and readying equipment, 3) deliver the order to the guest's room following proper etiquette, and 4) complete necessary paperwork like the activities book and billing. The goal is to provide excellent customer service at each step of the room service process.
This document contains a sample menu and dialogue from Tino's Restaurant. Jeremy and Myriam order starters, main courses and drinks from the waitress. For starters, Jeremy has tuna salad while Myriam orders vegetable soup. Their main courses are steak and chips for Myriam and seafood spaghetti for Jeremy. They each order drinks - Jeremy has mineral water and Myriam has a Coke. Jeremy also orders lemon mousse and coffee, while Myriam just wants coffee. At the end, Myriam pays by credit card. Useful vocabulary for restaurant service is also provided.
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13-sequence-of-table-service.pptx
2. R: Good evening Maam/Sir, Welcome to TBNHS
Caf辿
G: Good evening!
R: Do you have reservation Maam/Sir?
G: No I dont have reservation
R: Table for how many Maam / Sir?
G: Just me! Non-Smoking area please
R: Okay Maam / Sir this way please
G: Thank you
4. R: Good evening Maam/Sir, Welcome to TBNHS
Caf辿
G: Good evening!
R: Do you have reservation Maam/Sir?
G: Yes, we do have
R: May I have your name please?
G: Please be seated for a while, Ill check the
details of your reservation.
R: Maam / Sir you reserved table for ____ this
way please
5. R: Is this table Ok for you Maam / Sir?
G: Yes, that one will do.
R: Have a seat Maam / Sir
G: Thank you.
G: Would you lie me to unfold the table napkin
for you ?
G: Yes, please(optional)
7. R: Excuse me Maam / Sir here is your water
G: Thank you.
9. R: Excuse me Maam / Sir would you like to
review our menu and Ill be back to take
your order.
G: Sure! Thanks.
11. R: Excuse me Maam / Sir Im Zyza your server
for this day, can I take your order now?
G: Sure can I have
(Always remember to order in this following
order SOUP-SALAD-MAIN COURSE)
(Then the next food will be offered by the
server)
13. R: Would you like to try Carlo Rossi Red/White
wine which is perfectly match for your order
R: Would you like to upgrade your stea into a
large size?
R: Would you like to try our dessert?
R: How would you like your steak done?
Medium rare? Medium well or well done?
15. R: Excuse me Maam / Sir may I repeat your
order. You order
1 cream of mushroom soup
1 ceasar salad
1 swiss steak well done
1 bottle of red wine
And 1 kaluah brownie
Did I get your order right
G: Yes thats it.
19. R: Excuse me Maam / Sir here is your
complementary bread.
G: Thank you.
21. R: Excuse me Maam / Sir here is your cream
of mushroom soup
R: Excuse me Maam / Sir here is your ceasar
salad
R: Excuse me Maam / Sir here is your swiss
steak for main dish well done. Bon appetite.
23. W: Good afternoon Maam / Sir Im Zyza your
wine sommelier may I present to you the bottle
of wine that you have ordered Carlo Rossi Red
wine
With the grape variety of sweet red
Vineyard in california
Vintage of 2008
Comes with 250 ml bottle
With 9 percent alcohol content
W: would you like me to open the wine for you
Maam / Sir?
(Opening of wine)
25. W: Would you like to evaluate the cork?
W: Would you like to evaluate the wine?
W: Would like me to pour some more?
W: Excuse me Maam / Sir here is the bottle
of your wine . Enjoy your meal and have a
great day.
(CRUMBING THE TABLE)
W: Excuse me Maam / Sir can I clear your
table (crumbing)
W: Excuse me Maam / Sir here is your
kaluah brownie for your dessert.
27. R: Excuse me Maam / Sir may I present to
you your bill.
R: I received 1000 Ill be back for your
change
R: Excuse me Maam / Sir here is your
change.
29. R: Than you for dinning with us and we are
looking forward for your next visit. Have a
nice day and goodbye.
31. RA: Than you for calling room service this is
Zyza speaking how may I help you?
G: Yes, good morning I want to order food for
my breakfast
RA: Okay Maam / Sir, may I have your name
and room no. please?
G: Sure Im Edlin from room no. 27
RA: Okay Sir Edlin can I get your order now?
G: Yes, can I have sandwich and orange juice
RA: Okay Sir can I repeat your order, your
ordered 1 sandwich and 1 orange juice, did I
get your order rigth?
32. G: yes thats right
RA: What time would you like me to deliver
your breafast?
G: 8 am
RA: How do you lie to settle your bill? Is it in
cash, credit card or room charge?
G: room charge please
RA: Okay Sir do you have any question?
Since you dont have questions, thank you
for calling room service have a nice day.
33. R: (knock3x) Room service Can I come in?
G: Sure yes please
R: Good morning Sir Im Zyza your room
attendant for this day, where do you want
me to set up your food on the table or just
live it on the tray
G: On my table please(Proper table set up )
R: Excuse me Sir this is your bill kindly sign
this for me for acknowledgement
G; Okay sure!
34. R: What time would you like me to come
back to clear your table?
G: After 30 minutes
R: Okay sir Ill be back after 30 minutes to
clear your soiled dishes. Thank you so much
and enjoy your breakfast have a nice day.
(Go back to the room after 30 minutes)
R: (Knock 3x) room service can I come in?
G: yes please
R: excuse me sir can I clear your table?
G: sure yes please
R: By the way Sir hows your food?Did you
enjoy it?
35. G: well it was so delicious I really enjoy it
R: Oh that was great ! I f you have free time
this evening we are inviting you to watch the
concert of Parokya ni Edgar located at the
Big hall for free. Than you so much Sir have a
great day.
G: Oh Awesome ! Thank you.