1、,STANDARD OF OPERATION PROCEDURE,DEPARTMENT: FOOD & BEVERAGE,SECTION: Western Restaurant,JOB TITLE: Waiter / Captain,TASK NO: HS. 03,TASK: Taking Beverage Order,PAGE 1 OF 1 ,EQUIPMENT REQUIRED: Beverage List, Captain Order, Ballpen.,WHAT TO DO,HOW TO DO,WHY TO DO1. Check with the bar in ,It is the r

2、esponsibility of the captain to check with,Working 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 / waitress,Dont let guest be disap-,responsibility to know

3、 the shortage of beverage ,pointed.,item.,2. Take beverage order,After the guest was seated 1 or 2 minutes, appro-,To take good care of thebefore the guest ask for.,ach the guest by saying Would you like to drink,guest. Avoid guest com-,something before your meal? We have ,what,plaintsby suggesting

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

5、sh and popular.,4. Listen carefully &write,Write down the order clearly and say Yes,Sir. or,Avoid missing the orderdown the order., Very good !. Avoid missing the order.,and show Sofitel care.,5. Repeat the beverage,After 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 to,Is this anything else I can do for you? If no, leave,Show helpfulnessguest.,for opening order and picking up the order, It ll,Efficient working and alwa-,come very soon.,ys be