Sequence of Service Sop

SEQUENCE OF SERVICE
Apa itu Sequence of Service?
Sequence of service adalah susunan/ urutan” bagai mana memberikan pelayanan

yang benar kepada costumer di suatu resataurant, Berikut ini saya akan
memberikan contoh bagai mana urutan Sequence of Service beserta contoh
berbahasa inggris yg sopan yang saya ketahui.
1.Welcoming the Guest

Waiter: Good morning welcome to(sebutkan nama restaurant tempat anda
bekerja) /our restaurant, How are you this morning sir/madam?
Guest: I’m very well, Thank you
Waiter: My name is putra, How may i assist you ?
Guest: Yes, I Want to have breakfast
Waiter: Certainly sir/madam. Do you have any reservation before? (jika tidak)
Guest: No.
Waiter: May i have your name sir? and how many person with you?
Guest: My name is jack. for 3 person
Waiter: You want smoking area or non smoking area mr. jack?
Guest: Not smoking area please!
Waiter: alright mr. jack let me escort you to your table, could you follow me
please!
Waiter: Ok mr. jack this is our restaurant, we have many table here , on the left
corner facing the view and on the right corner facing the bar, which one would you
like you seat mr. jack?
Guest: On the right corner please!
Waiter: Could you follow me please!
2. Sitting the guest
waiter: Ok mr. jack this is your table, is it comfortable for you?
Guest: Yes, thank you.
Waiter: Have a seat please!
3.Unfolding napkin (waiter: excuse me madam/sir may i unfolding your napkin

please)
4. Pouring water (waiter: excuse me madam/sir may i pouring your ice water
please)
5. Serving bread
6. Presenting menu(waiter: excuse me madam/sir i would like to explain about
menu for this morning…for the appetizer…..for the main course….and finnaly for
the dessert……)7. Taking Order
Waiter: Are you ready to order now madam/sir?
Guest: Yes, please
Waiter: Alright madam, for appetizer we have shrimp cocktail and caesar
salad.what do you like madam?
Madam1: Mm.. may i have caesar salad please.
Waiter: For you madam, what would you like to order?
Madam2: Yes, i want caesar salad too.
Waiter: Alright madam. For you mr jack, what would you like to order?
Sir: May i get shrimp cocktail please
Waiter:(ask the same model question like above for the soup until desert)
Waiter: Alright madam/sir. i would like to repeat your order?
Guest: Yes please!
Waiter: For you madam1,1 caesar salad, 1 cream of corn soup….(mentioned the
chosen menu until dessert), for you madam2…..(mention the choosen menu), and
for you sir….(mentioned the choosen menu). anything else madam/sir?
Guest: no thanks, it’s that full.
Waiter: Alright we will prepare your order and your order will be delivered in
fifteen minute. if you need something please call me.8.Serving aperittif
drink/drink beverage.9.Convey to the kitchen
Waiter: New order, 2 caesar salad………(mentioned all order)
10.Presenting appetizer (waiter: have your meal) => clear up

presenting soup (waiter: have your meal) => clear up
presenting maincourse (waiter: have your meal) => clear up and clear up
11. Clear up B&B, dan S&P =>crumbing down
12.Presenting dessert, ask tea or coffee when this moment
13. Presenting Tea or coffee
14.clear up dessert => move tea or coffee cup in center
15.Billing
Waiter: Excuse me madam/sir this is your bill, it is ( jumlah bill tamu), please
check it first, how would you like to pay it? By cash or credit card or charge to the
room (jika tamu hotel)?
Sir: Send to my room.
Waiter: Please sign here, and write your name .
sir: Okay.
16. Farewell Waiter: Thank you for your coming to our restaurant, I hope you
enjoy your meal today and you come again to our restaurant. have a nice day.
Sequence of Service: At Restaurant
1. Greeting
 Greeting to the guest based on time. Offer help. Example: ”Good Morning
sir/madam. May I assist you?”
2. Asking the Reservation & Pax
 Greeter / Waiter have to ask about the reservation & pax. Example: “Do you
have reservation before”
 If yes, ask for the guest’s name and guide the guest to the reserved table.
 If no, offer choice of seating.
3. Escorting the guest
 Greeter / Waiter is escorting the guest to the table. Example: “You are on
table 22. This way sir/madam.”
4. Seating the guest
 Greeter / Waiter invite the guest to take a sit. Example: “Take a sit, please”
 Table setting are adjusted to the number of guest.
5. Unfolding the guest napkin
 Greeter / Waiter is unfolding the guest napkin.
6. Pouring Ice water
 Waiter is pouring ice water to the each water goblet.

 Move around the table and serve every guest from him right side with your
right hand when possible.
7. Offering Aperitif drink

 Waiter is offering aperitif drink. Example: “May I get you some drinks to
start off?”
 Restaurant must have non-alcoholic option.
8. Presenting Menu
 All Beverage menu should be clean and in good condition.

 Menu should be at least 2/3 languages.
 Menu must be presented to guest opened.
 Present menu in the guest table and open the first page.
9. Taking Order
 Staff should have a warm smile and polite attitude.

 Approach guest table within 10 seconds whenever they need to order.
 Always prepare a note pad and a pen. Offer recommendation.
 You can say: “Are you ready to order sir and madam?”
10. Repeating Order
 Waiter must repeat the guest order.

 Don’t forget to confirm about the order to the guest.
 Inform guest the expected service time.
11. Distributing Captain Order Slip
 Waiter is distributing Captain Order Slip to Kitchen, Bar, and Cashier.
12. Adjusting Cover
 Waiter is adjusting the cover equipment based on total pax and guest order.
13. Serving Bread & Butter
 Waiter is serving Bread & Butter to the guest from left side.
14. Serving Beverage
 Make sure the beverage are made as ordered.

 Serve beverage to the guest.
 Always serve ladies first.
 Avoid reaching across guests.
 Repeat the name of the drink and any special requests as you serve each
drink to ensure that it is correct.
15. Serving Food
 Make sure the food are made as ordered.

 Serve food to the guest.
 Repeat the name of the food and any special requests as you serve each food
to ensure that it is correct.
 Leave the table by saying: “Enjoy your meal” or “Enjoy your food”.
16. Clearing Up
 Wait to clear glasses and plates until more than one guest at a table is
finished, so guests who are still eating or drinking do not feel rushed
 After all guests have finished their main course, all plates, cutlery and side
dishes related to the dish must be removed.
 If the item is served from the right, it must be removed the right. Of course,
if the guest is not easily reachable from that side, one shall collect the items from
the other side.
 After the last course, but before the dessert, all plates, cutlery, condiments.
Bread & butter are cleaned from the table and any crumbs are removed.
17. Crumbing Down

 The waiter approaches the guest from the left hand side.
 The waiter should be holding the crumber on top of a small silver platter in
his left hand.
 It is important that during this action you do not disturb the guest on the
table.
 The crumbing down of the table must be done within no longer than five
minutes of after the clearing of the mains.
18. Adjusting Cover Equipment for Dessert
 Waiter is adjusting the cover equipment dessert based on total pax and guest
order.
19. Serving Dessert
 Make sure the dessert are made as ordered.

 Serve dessert to the guest.
 Repeat the name of the dessert and any special requests as you serve each
dessert to ensure that it is correct.
20. Clearing Up
 Wait to clear glasses and plates until more than one guest at a table is
finished, so guests who are still eating or drinking do not feel rushed.
 After all guests have finished their dessert, all plates, cutlery and side dishes
related to the dish must be removed.
 If the item is served from the right, it must be removed the right. Of course,
if the guest is not easily reachable from that side, one shall collect the items from
the other side.
 After the dessert, all plates, cutlery, condiments are cleaned from the table
and any crumbs are removed.
21. Billing
 Ensure the bill is accurate, always double check the bill before presenting it
to the guest.
 Always count guest’s money infront of guest.
 Thank the guest and process quickly.
22. Farewell to the guest
 Thank the guest by name and bid farewell to all members of the party.
 Help customers leave their table.
 When assisting the guest, ensure ladies first.
 Always says: “Hope to see you again.” or “Please come again soon.”
 Table should be reset immediately.

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SEQUENCE OF SERVICE

Apa itu Sequence of Service?

Sequence of service adalah susunan/ urutan” bagai mana memberikan pelayanan

1.Welcoming the Guest

Waiter: Have a seat please!

3.Unfolding napkin (waiter: excuse me madam/sir may i unfolding your napkin

10.Presenting appetizer (waiter: have your meal) => clear up

11. Clear up B&B, dan S&P =>crumbing down

12.Presenting dessert, ask tea or coffee when this moment

13. Presenting Tea or coffee

14.clear up dessert => move tea or coffee cup in center

2. Asking the Reservation & Pax

3. Escorting the guest

4. Seating the guest

5. Unfolding the guest napkin

 Greeter / Waiter is unfolding the guest napkin.

6. Pouring Ice water

 Waiter is pouring ice water to the each water goblet.

7. Offering Aperitif drink

 All Beverage menu should be clean and in good condition.

 Staff should have a warm smile and polite attitude.

10. Repeating Order

 Waiter must repeat the guest order.

11. Distributing Captain Order Slip

 Waiter is distributing Captain Order Slip to Kitchen, Bar, and Cashier.

12. Adjusting Cover

13. Serving Bread & Butter

 Make sure the beverage are made as ordered.

15. Serving Food

 Make sure the food are made as ordered.

17. Crumbing Down

18. Adjusting Cover Equipment for Dessert

19. Serving Dessert

 Make sure the dessert are made as ordered.

22. Farewell to the guest

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