Hello and welcome to food andbeverage knowowledge.com. In this session, we'll walk through the complete sequence of service in fine dining restaurants step by step. It all begin with guest arrival and greeting. The first impression begins the moment the guest walks in. The hostess or matraee greets the guest within 30 seconds of entry, always with a warm smile and direct eye contact. The guest should be greeted like, "Good evening. Welcome to restaurant name. May I have your name, please? If there's a reservation, it should be confirmed politely. Once confirmed, the guests are guided to their table. Coats or umbrellas are offered to be taken and stored. Guests should never be left standing awkwardly. Next is seating the guest and napkin placement. The server or head waiter pulls out chairs for ladies or VIPs and assists them in sitting. Once seated, the napkin is placed gently on each guest's lap, folded edge facing them. This small act shows attention to detail and signals the start of service. Now, menu and wine list presentation. Menus are handed out from the right hand side, opened, if possible, to the first page. The wine list is presented to the host or the guest most likely to order beverages. If there are specials or chef recommendations, they are explained clearly and confidently. Give the guest time to browse without hovering. Waiter must be knowledgeable about the menu. No allergens, cooking styles, and key ingredients. Next is taking the beverage order such as aeratifs, water or cocktails. The beverage waiter or server now takes the drink order. Start by offering aleratifs or cocktails. Then ask for water preferences like would you prefer still sparkling or house water? Orders are taken clockwise starting from the lady to the right of the host. Always repeat the order to confirm accuracy. Next is taking the food order. Once drinks have been served, the server returns to take the food order. Begin again from the same sequence. Ladies first, host last. Listen carefully. Ask about allergies or dietary restrictions and write clearly. Waiter always confirm the number of courses and ask how the main dish should be cooked. Then serving beverages. Water service. The server pours water from the right using the right hand. The bottle is held at the base with a napkin around it label facing the guest. Glasses are filled 2/3 full and topped up quietly throughout service. Wine service. The samoier or wine steward presents the wine to the host saying that your 2019 Cabernet Sabinan served. They open the bottle smoothly, offer a tasting and once approved, serve all guests clockwise. Ladies first, post last. Red wine is served at room temperature. White wine is chilled. Glasses are never overfilled. One/3 is ideal. Next is bread and butter service. Bread is offered as soon as beverages are served. Use tongs or a napkin to serve bread from a basket. Butter is provided individually or on a shared butter dish. Server should not touch bread directly with hands. Always serve from the left. Now it is time to deserve serving the main meal. The order of service usually follows this sequence. Appetizer, soup, fish, main course, salad, cheese, dessert. Pre-plated dish is served from the right and platter to plate is from left and cleared from the right. Service is silent, respectful, and paced according to the table's rhythm. Waiters must observe the pace of the guests and never rush. Now it is time clearing dishes. Dishes are only cleared when all guests at the table are finished. Politely ask, "May I clear your plate, sir?" Clear from the right using the right hand without stacking plates in front of the guest. Now crumbming the table. Before dessert, the table is crumbmed using a crummer or folded napkin. This is done discreetly and efficiently, usually after the main course. Clean table, clean mind. This step resets the atmosphere before dessert. Next is dessert and coffee service. Offer the dessert menu and describe popular choices. Once dessert is served, offer coffee or tea and serve sugar, milk or lemon alongside. Petite fours or chocolates may be served as a final touch. Now is presenting the check. The bill is presented only after dessert or upon request. Always hand it discreetly to the host inside a check presenter. Waiter should say, "Thank you. Please take your time. I'll return shortly." Never rush the guest. The final impression is just as important as the first. Coats are returned, doors opened, and they are wished a pleasant evening. Finally, guest farewell. When guests leave, they are thanked warmly by name if possible by saying, "Thank you, Mr. Guest name. We hope to see you again soon.