国际酒店餐饮部西餐厅操作手册 sop Western Restaurant 3 Taking Beverage Order

1、STANDARD OF OPERATION PROCEDURE DEPARTMENT: FOOD & BEVERAGESECTION: Western Restaurant JOB TITLE: Waiter / CaptainTASK NO: HS.W.R 03 TASK: Taking Beverage OrderPAGE 1 OF 1 EQUIPMENT REQUIRED: Beverage List, Captain Order, Ballpen. WHAT TO DOHOW TO DOWHY TO DO 1. Check with the bar in It is the respo

2、nsibility of the captain to check withWorking standard conve- advance.the bar on beverage items availability for the ope- nient for staffs work. ration. The necessary information should be pas- sed onto all staff. So its also all waiter / waitressDont let guest be disap- responsibility to know the s

3、hortage of beverage pointed. item. 2. Take beverage orderAfter the guest was seated 1 or 2 minutes, appro- To take good care of the before the guest ask for. ach the guest by saying Would you like to drinkguest. Avoid guest com- something before your meal? We have ,whatplaintsby suggesting our would

4、 you like to order, Sir / Madam? products friendly. 3. Provide helpful sugge- Look at the guest friendly and observe his / herShow sincerity and frien- stion to guest.body language.dness . When he/her isnt sure,suggest something quicklyMaximize sales Would you like to try # #, its fresh and popular.

5、 4. Listen carefully &write Write down the order clearly and say Yes,Sir. orAvoid missing the order down the order. Very good !. Avoid missing the order.and show Sofitel care. 5. Repeat the beverageAfter all the order, repeat all the beverage item Avoid making wrong ord- order.ordered slowly, clearly with smile.er,save guest time delig- ht guest. 6. Offer more help toIs this anything else I can do for you? If no, leave Show helpfulness guest.for opening order and picking up the order, It llEfficient working and alwa- come very soon.ys be courteous