At dinner, guests may begin with an appetizer and order entrées laterDINNER SEQUENCE OF SERVICE CHECK LISTThe Greet: Approach the guests within 2 minutes ________ Smile, make eye contact, welcome and “greet” your guests. Listen for their response to your greet and respond accordingly. (It may be acceptable to deliver bread as you greet the table, but most important is to meet the 2-minute goal.)____ Describe today's Soup of the Day, Fresh Fish and any Manager’s Special(s)____ Suggest specific beverages & obtain the beverage order____ The Greet Exit (“Let the guests know what will happen next.”)____ Enter bar beverages in MicrosThe Order: Beverage delivery time is 2 minutes ____ if no bar beveragesBeverage delivery time is 4 minutes ____ if you do have bar beverages- Beverage delivery to the right, with right hand (move clockwise) ____- Coffee and decaf are poured at the table ____- Iced tea spoon with iced tea, and wrapped straws are offered for iced tea and soda ________ Opening Line should sound something like “Are you ready to order or would you like a little more time?” or “Do you have any menu questions I can help you with?” but not simply “Are you ready to order?”At dinner, guests may begin with an appetizer and order entrées later____ Take the order (women first, then men, with hostess and host last [if known])____ Listen for suggestive selling and upselling opportunities; make suggestions or upsell____ The Order Exit (“Let the guests know what will happen next.”)____ Enter the order in MicrosDeliver Bread & Butter and Bottled Wine- Bread plate is placed on table and butter is delivered ____- Bread is offered by the server ____- If ordered, bottled wine and glasses are presented:- Present, uncork, wipe bottle with clean cloth and serve wine if ordered , unless guest specifies when wine should be served.- Wine is served to women first, then men in clockwise fashion.- Deliver ice bucket and stand if appropriate.- Adjust all covers reflecting the food order of each guest before appetizers arrive ____- Soup Soup spoon- Salad/Appetizers Salad knife & fork- Strand Pasta/Rice Pasta spoon ____- Steak / Ribs Steak knife (paper napkin, finger bowl set-up) ____- French Fries Side ramekin of ketchup ____- Fish Fish fork & fish knife ____Deliver Appetizers: Delivery in 8 minutes from the time server leaves the table ____1DINNER SEQUENCE OF SERVICE CHECK LIST- Serve appetizer with left hand, from the left (move counterclockwise) ____- Check all beverage and bread levels ____Clear Appetizers: Tell KM or Expo 2 minutes before actually clearing appetizers“KM, clearing appetizers from table ____.”- Prepare necessary MEP for entrée course at this time.- Inquire / Recommend wine for the entrée course.- Clear only when guests have finished their appetizers.- Clear appetizers and presentation plates from the right, with right hand ____- Check all beverage and bread levels ____Deliver Salads & Soups: Delivery in 5 minutes from the time server clears appetizers ____- Fresh ground pepper (grinder) offered for salads ____- Proper MEP for soups delivered ____- Check all beverage and bread levels ____Clear Salads & Soups: Tell KM or Expo just before actually clearing appetizers“KM, clearing soups and salads from table ____.”- Salad plates and soup bowls are cleared from the right, with right hand ____- All salad forks (used or unused), soup spoons and used knives are cleared ____- Check all beverage and bread levels ____- Deliver and serve bottled wine and glasses for dinner.- After clearing, check proper MEP for the entrées ____- Strand Pasta/Rice Pasta spoon ____- Steak / Ribs Steak knife (paper napkin, finger bowl set-up) ____- French Fries Side ramekin of ketchup ____- Fish Fish fork & fish knife ____- Used knife? Clean entrée knife ____Deliver the Entree: 8 Minutes from the time server finishes clearing soup & salad ________ Deliver food, with your left hand and from guest’s left. Move counter-clockwisearound the table (women first, then men, with hostess and host last [if known])____ Use proper seat numbers as you deliver hot food. Do not "auction" meals, so pleasedo not ask, "Who gets the ______?” Announce each plate as you set it down: "The Roasted Pork Loin for you, sir.” This is said as a statement, not a question!- If the plate is hot, caution the guest! ____- The base of the plate is placed one inch from the edge of the table ____- The entree protein should be placed as close to “6 o'clock" as possible, without turning the plate. Grasp the plate to allow you to set it down without turning it once it’s on the table ____- "Finish the table" ____"May I bring anyone anything else? Another glass of Chardonnay (more water, bread, iced tea, Parmesan cheese)?"- Make sure you:- Pour bottled wine ____2DINNER SEQUENCE OF SERVICE CHECK LIST- Offer refills on water, bread, iced tea & coffee ____- Deliver any condiments or "sides" requested immediately ____- Reorder any cocktails or wine requested ________ The Exit: use an appropriate exit line: ____- “Enjoy your dinners. I'll check with you in a couple of minutes." or- "I'll be right back with your drinks and I'll check on your meals."Checking Back on the Meal (“2 Minutes or 2 Bites”) ____- Identify specific entrees -- one or two meals and then generalize to the whole table:- Ask: "How is your Pork Loin this evening? And how about your Chicken Marsala? How are the rest of the meals?”- No “generics” -- do not ask: "How are your meals?" or "How is everything?"- Check beverage and bread levels again ____- Remove any items which guests no longer need, which you were unable to clear before (or while) you delivered their meals (salad plates, soup bowls, etc.) ____- The Exit: Don't just ask "Do you want anything else?" Please say something like: "If you need anything, please let me know. I'll stop back in a little while." ____Clear Entrées:- Clear only when everyone has finished ____- Always ask before you remove anything from the table, "Are you finished?" or "May I take this out of your way?" Be polite! Clear from the right ____- Do not stack items on top of each other on the table. Pick up each item and stack them on a large oval on a tray jack near the table ____- Do a COMPLETE clear. Remove entrée