Transcript Etiquette Styles of service and techniques

ETIQUETA
Leonardo da Vinci project 2010 – 2012
,,KITCHEN AND RESTAURANT GUIDE FOR STARTERS”
F&B4YOU
Viešoji įstaiga Kuršėnų politechnikos mokyklaKursenai - Lithuania,
Colegiul Tehnic de Alimetatie si Turism “Dumitru
Motoc” - Galati - Romania
Estilos de servicio y técnicas
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Silver Service
Guerdon service
Plate service
Family service
Buffet / Carvery service
Silver Service
• Silver service is a style of service used by waiting
staff to place food on the plate of customers
while they are at the table. It is a method of
serving food unto the customer’s plate from
dishes, in front of them, using a serving spoon
and fork.
• En Lituania, Rumanía y Alemania se conocen
como “servicio francés” y en Italia y España,
como “servicio inglés”.
Guerdon service
• El camarero/a This is where the waiter or waitress
is required to prepare, cook, carve of finish dishes
in front of the customer from a side-table or
trolley. It usually involves the procedures of
filleting, carving or flambeing.
• En Lituania se conoce por “estilo inglés” y en
Rumanía, por “estilo francés”.
Plate service
• In this form of service all food is presented
plated by chefs in the kitchen, served to the
customer sometimes with the addition of a side
order which can be silver served or presented
on a side dish.
Family service
• In this style of service, the main dish may be
either plate or silver served. All the accompanying
potato, vegetable and salad dishes together with
sauces and other accompaniments are placed on
the table for guests to serve themselves.
• In Germany and Lithuanian this is known as
Russian service, in Belgium it is known as table
service.
Buffet / Carvery service
• This style of service can be self-service or served from a
service point within the customer dining area. Customers
have a greater control over their meal, both in the time
spent eating and in their choice of food, portion size and
the price they pay.
• Examples:
1. Breakfast service;
2. Lunch;
3. Functions - Conference, Banquet, Weddings etc.
Etiquette on the Telephone (I)
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Ser educado al teléfono utilizando frases y
expresiones relevantes.
Estar seguro del número de habitación y
comprobarlo durante la llamada.
Talking orders the waiter might repeat the
ordered dishes in case the customer could
hear them in order to avoid any
misunderstanding.
At first the order by telephone is put down on
a telephone message card, then the waiter
draws a cheque of order.
Etiquette on the Telephone (II)
• Be responsive to the special wishes of the
guests, underline them.
• Si algo no está claro, el camarero debe
preguntar de nuevo.
• After talking orders the waiter warns the
guest how much time it takes and thanks for
call.
Meet, great and seat (I)
• Receiving a guest you must show that you are
enjoyed by his visit.
• Cordially greeted visitor will be in a good mood
and feel fine.
• Welcomer goes ahead and leads the way.
• The waiter offers to women the place by the
table on the right side of men.
• Si el camarero es un hombre, ayudará a sentarse
a las mujeres.
Meet, great and seat (II)
• Ensure that children have high chairs and special
attention.
• If the guests sit down themselves, they can not
be asked to replace the table.
• Placing customers by the party booked table
during the dinner is not appropriate without
asking the sitting guests.
• Usually single visitors are sat down by the single
ones.
Menu presentation (I)
• Menu is given unclosed from the left side of the
guest.
• Menu is given for everyone visitor, price- current
of drinks is given one for one table.
• Aperitif is offered to guests at the moment of
giving menu.
• The waiter pays the guests attention into ownbrand and new dishes.
• If the guests ask to recommend the dishes, the
waiter polite responses to customers’ requests
and helps to make decisions explaining the
composition of starters and main courses.
Menu presentation (II)
• In time of ordering the waiter stands in front of
the guest.
• Taking an order the waiter goes to everyone in
a clockwise direction.
• Once guests are finished giving the order, read
it back to them to make sure it is right.
Recommending and selling
(food and drinks/wine)
• Es importante que el camarero le diga a los
clientes las recomendaciones del día.
• El camarero debe saber qué platos tardan más en
prepararse.
• El camarero debe explicar la composición y
preparación de todos los platos.
• El camarero no debe olvidarse del agua mineral o
los refrescos.
Servicio de comida y bebida(I)
En un restaurante formal, la comida se sirve en
el siguiente orden:
- invitados de honor,
- mujeres,
- hombres,
- hostess,
- host.
Servicio de comida y
bebida(II)
• Las mesas han de estar correctamente puestas
según Tables are correctly set according to
enterprise standards and are finished to set
according to the special customers’ requests.
• Se
sirven
Strong
primero
drinks
los refrescos y luego, los
entrantes.
se
sirven
con
los
platos.
• Serving a few persons at the table the waiter must
bring the dishes of the same category for all.
• Si hay un plato de pescado o carne, debe ponerse
un plato para los huesos al lado derecho.
Service of food and drinks (III)
• Antes del plato principal, el camarero de be
comprobar y asegurarse de que no hay
problemas con el pedido o que los clientes
tienen la bebida suficiente o si necesitan algo
más.
• Retira siempre los platos, cubiertos y copas
antes de servir el postre. Si el cliente no pide
postre, muéstrale de nuevo la carta.
• Intenta servir en silencio y con delicadeza.
Payment and farewell (I)
• Accounts are organized and presented to guests
on requests. The guests should never be kept
waiting for his check.
• Payment is taken from the host to the cashier,
then receipt and change returned to the host.
• Leave the change on the special tray and give
thanks for visiting.
• The individual orders are more confusing. In
that’s case the waiter makes out the separate
bills to everyone and brings to account
individually.
Payment and farewell (II)
• Es cortés preguntar si se desea algún otro
servicio.
• Agradecer siempre al cliente por la propina con
sinceridad.
• Pull out the chairs of the table to enable guests
to move out comfortably.
• Wish them warmly and request them to visit
again.