Summary
- The session provided a comprehensive, step-by-step overview of fine dining service sequence, from guest arrival to farewell.
- Covers best practices for greeting, seating, menu presentation, order taking, service, and guest departure.
- Emphasis was placed on etiquette, guest comfort, and attention to detail throughout each stage of service.
Action Items
(No explicit action items or owners mentioned in the transcript.)
Guest Arrival and Greeting
- Guests are greeted by the hostess or maître d’ within 30 seconds, with a smile and eye contact.
- Reservations are confirmed politely; guests are guided promptly to their table.
- Coats and umbrellas are offered to be stored; guests are not left standing.
Seating and Napkin Placement
- Server or head waiter assists ladies or VIPs with seating.
- Napkins are placed on each guest’s lap, folded edge facing them, signaling the start of service.
Menu and Wine List Presentation
- Menus are handed from the right and opened to the first page when possible.
- The wine list is given to the host or likely beverage orderer.
- Specials or chef recommendations are explained; guests are given time to decide.
- Staff must be knowledgeable about menu items, allergens, and cooking styles.
Beverage and Food Orders
- Beverage orders (apéritifs, water, cocktails) are taken, starting with ladies, moving clockwise.
- Water preferences are clarified; orders are repeated for accuracy.
- Food orders are taken after drinks are served, using the same guest order.
- Allergies and dietary restrictions are confirmed; number of courses and main dish doneness are clarified.
Beverage Service
- Water is poured from the right, label facing the guest, glasses filled 2/3 full and topped up as needed.
- Wine service includes presenting, tasting, and serving clockwise (ladies first), temperature appropriate to wine type, never overfilling glasses.
Bread and Butter Service
- Bread is served after beverages using tongs or a napkin; butter is individually portioned or on a shared dish.
- Always serve bread from the left, without touching with hands.
Main Meal Service
- Order: appetizer, soup, fish, main course, salad, cheese, dessert.
- Pre-plated dishes are served from the right; platter-to-plate from the left; clearing is from the right.
- Service is quiet and paced with guests; no rushing.
Clearing, Crumbing, and Setting for Dessert
- Dishes are cleared only when all guests are finished, with a polite inquiry.
- Plates are cleared from the right, without stacking in front of guests.
- Table is crumbed discreetly using a crumber or folded napkin before dessert.
Dessert and Coffee Service
- Dessert menus are offered and popular choices described.
- After dessert, coffee or tea is offered; sugar, milk, or lemon is served accordingly.
- Petite fours or chocolates may be offered as a finishing touch.
Presenting the Check and Guest Farewell
- The bill is presented discreetly to the host after dessert or upon request.
- Waitstaff thank the guest and encourage them to take their time.
- Coats are returned, doors opened, and guests are wished well as they depart, addressed by name if possible.
Decisions
(None recorded; informational/training session only.)
Open Questions / Follow-Ups
(None noted in the transcript.)