Lobby Lounge Service Procedures
Content
SERVICE PROCEDURES: General Rules Lobby Lounge Service Sequence Bar Counter Service Sequence
BEVERAGE DEPARTMENT SERVICE RULES
1. Use the correct glass for each drink. 2. Always check that all glasses are sparking clean and in good condition ( without cracked and chipped glasses, cups, tea pots, decanters, etc.) 3. Drinks served in glasses (also empty glasses ) have to be served always on tray. 4. For Hygiene reason ,do not touch the inside part and rim of the glass. 5. Drinks should be served from the right side and poured with the right hand. 6. Use coasters when serving drinks on tables without table cloth. Provide cocktail napkins for guests. 7. Avoid pouring drinks across the table, or serving guests around the table while standing at one spot. Use discretion when serving guests bearing in mind the guests convenience, 8. Serve the ladies first, except for wine-testing. This would normally be for the person who ordered the wine.
Lobby lounge & noble bar service sequence
1. The guests enter and greeted by Noble Bar/ Lounge staff (waiter /waitress ) according to the time of the day. 2. Ask guest how many persons the party will be and take them to the table. 3. Waitress /waiter helps guests with their winter jackets and coats. Pulls chairs when seating guests. 4. As soon as the guests are comfortable, hand over the drink list or you may ask the guest, “What cocktail would you like to have ?” 5.Waitress /waiter takes order, using the number system. Repeats orders to confirm. Makes sure the Captains order slip is filled out correctly. 6. Waitress /waiter collects the drinks from the bar. While the cocktails are being prepared, coasters, paper napkins, peanuts must be arranged on the tray. 7. Check correctness and completeness of orders before leaving the bar. 8. When serving beverages, mention the name of the cocktails /drinks. 9. Before leaving the Table wish the guests an enjoyable evening or say, “Enjoy your drinks!” 10. Keep your eyes on your customers and anticipate what they might need, Like, additional drinks. Peanuts, refills of wine, coffee, tea, etc. Never leave your guests unattended. 11. Light guest’s cigarette (if any ) and keep changing ashtrays even when there is only one cigarette butt. (This is our service standard.) 12. If the guest asks for the bill, check it thoroughly and present it in a bill folder. (Make it a habit to check and double check bills before presenting them to the guests. ) 13. When guests are about leave, pull the chairs and assist them with their winter coats and jackets. 14. Do not forget to bid good-bye, say, “Thank you very much for coming !” and invite them to come back! 15. Check tables and sofas (chairs )if they have forgotten something . 16. Clean and reset table.
BEVERAGE DEPARTMENT SERVICE SEQUENCE FOR BAR COUNTERS 1. Bartender / barmaid greets guest. 2. Bartender asks guest what drink would he /she wants. 3. Bartender fills out Captains order slip correctly and gives it to the cashier. 4. Bartender prepares drinks and serves together with peanuts or chips and cocktail napkin.
5. Bartender lights guest’s cigarette (if any ) and changes ashtray even with only one cigarette butt. 6. Bartender should make guest feel at home and should not be left unattended. 7. As soon as the guest consumes his /her drink bartender asks if he /sh.e wants another one. 8. If guest does not want any mare drinks. bartender requests cashier to prepare the bill. 9. Bartender presents the bill ( in a bill folder ) upon request of the guest only. 10. When bill is settled, bartender thanks the guest. 11. When guest is leaving, bid good-bye and invite him/her to come back. Say, “Thank you for coming, hope to see you again.” 12. Bartender clears soiled glasses, wipes bar counter and resets for the next guests.
WINTER WARMERS
MENU INGREDIENTS
PREPARATION AND SERVICE PROCEDURE
WINTER WARMERS
Piping Hot Drinks for Nappy Days and Cold Evenings
HOT TEA PUNCH Hot English Tea with Himbeergeist, Sugar And a slice of Lemon RMB. 00.00 JAMAICAN SUN Dark Rum with Steaming Hot Lemon Tea RMB.00.00 IRISH COFFEE Coffee and Irish Whiskey, Sugar Whipped Cream and Kahlua RMB.00.00 DRAMBUIE COFFEE Drambuie with Coffee, Sugar Whipped Cream and Dahlua RMB.00.00
CAFÉ BON VIVANT Coffee,Cognac and Cointreau Blended to Perfection RMB.00.00 MEXICAN COFFEE Tequila and Tia Maria coffee With Whipped Cream RMB.00.00 CAFÉ ALLEGRO Hot Coffee flavoured with Italian Liqueurs –Galliano and Sambuca RMB.00.00 Prices are in RMB and subject to 15% surcharge
RECIPE FOR WINTER WARMERS Piping Hot Drinks for Nappy Days and Cold Evenings
Jing Lun Hot Tea Punch: -White sugar on glass rim -English Tea Bags in Hot Water -1 oz. Himbeergeist – flame and add brown sugar and stir -Pour hot tea into the glass -Put a rounded slice of lemon into the glass -Serve on a plate underliner with paper doily.
Jamaican Sun: As above, using Jamaican Kark Rum
Irish Coffee :(see next page for detailed procedure ) -put white sugar on Irish Coffee glass rim -Prepare 2 more extra glasses. -Pour 1 oz. Jameson whiskey into a glass and flame for 30 seconds by pouring back and forth using the other glass. -Add brown sugar and stir. -Heat Irish coffee glass (with sugar on rim ). Transfer the whiskey into it. -Pour coffee and add whipped cream on top. -Add few drops of Kahlua. -Serve on a plate underliner with paper doily and a tea spoon.
Drambuie Coffee -As above, using Drambuie instead of Jameson Irish Whiskey.
-No Kahlua
Café bon Vivant -As above, using ½ Cognac and ½ Cointreau
Mexican Coffee -As above, using ½ oz. Tequila and ½ oz. tia Maria
Café Allegro -As above, using ½ oz. Galliano and ½ oz. Sambuca IRISH COFFEE PREPARATION (for one person ) EQUIPMENT NEEDED 1. Burner 2. Irish Coffee Glass 3. Teaspoons 4. Coffee Pot 5. Bread plate with doily paper 6. Red wine glass (2 pcs.) 7. Dessert spoons (2 pcs.) PROCEDURE: 1. Pour a little amount of Irish whiskey on a B/b plate. 2. Dip the Irish Coffee glass rim into the Whiskey. Rim the glass with white sugar. Put aside. 3. Warm the 2 glasses of red wine. Pour 1 oz of Irish Whiskey into a glass. 4. Flame and pour back and forth into each glass for 4 times. 5. Put brown sugar and stir till sugar dissolves . 6. Heat the Irish Coffee glass and transfer the Whiskey into it. 7. Pour Coffee and top with whipped cream. 8. Add few drops of Kahlua 9. Place on a plate underliner with paper doily serve with a tea spoon on the side. 10. Serve and say –“Enjoy your Irish Coffee Sir/ Madam”. INGREDIENTS: 1. Jameson Irish Whiskey 2. White Sugar 3. Brown Sugar 4. Hot coffee 5. Whipped Cream 6. Kahlua
BEVERAGE DEPARTMENT SERVICE RULES
1. Use the correct glass for each drink. 2. Always check that all glasses are sparking clean and in good condition ( without cracked and chipped glasses, cups, tea pots, decanters, etc.) 3. Drinks served in glasses (also empty glasses ) have to be served always on tray. 4. For Hygiene reason ,do not touch the inside part and rim of the glass. 5. Drinks should be served from the right side and poured with the right hand. 6. Use coasters when serving drinks on tables without table cloth. Provide cocktail napkins for guests. 7. Avoid pouring drinks across the table, or serving guests around the table while standing at one spot. Use discretion when serving guests bearing in mind the guests convenience, 8. Serve the ladies first, except for wine-testing. This would normally be for the person who ordered the wine.
Lobby lounge & noble bar service sequence
1. The guests enter and greeted by Noble Bar/ Lounge staff (waiter /waitress ) according to the time of the day. 2. Ask guest how many persons the party will be and take them to the table. 3. Waitress /waiter helps guests with their winter jackets and coats. Pulls chairs when seating guests. 4. As soon as the guests are comfortable, hand over the drink list or you may ask the guest, “What cocktail would you like to have ?” 5.Waitress /waiter takes order, using the number system. Repeats orders to confirm. Makes sure the Captains order slip is filled out correctly. 6. Waitress /waiter collects the drinks from the bar. While the cocktails are being prepared, coasters, paper napkins, peanuts must be arranged on the tray. 7. Check correctness and completeness of orders before leaving the bar. 8. When serving beverages, mention the name of the cocktails /drinks. 9. Before leaving the Table wish the guests an enjoyable evening or say, “Enjoy your drinks!” 10. Keep your eyes on your customers and anticipate what they might need, Like, additional drinks. Peanuts, refills of wine, coffee, tea, etc. Never leave your guests unattended. 11. Light guest’s cigarette (if any ) and keep changing ashtrays even when there is only one cigarette butt. (This is our service standard.) 12. If the guest asks for the bill, check it thoroughly and present it in a bill folder. (Make it a habit to check and double check bills before presenting them to the guests. ) 13. When guests are about leave, pull the chairs and assist them with their winter coats and jackets. 14. Do not forget to bid good-bye, say, “Thank you very much for coming !” and invite them to come back! 15. Check tables and sofas (chairs )if they have forgotten something . 16. Clean and reset table.
BEVERAGE DEPARTMENT SERVICE SEQUENCE FOR BAR COUNTERS 1. Bartender / barmaid greets guest. 2. Bartender asks guest what drink would he /she wants. 3. Bartender fills out Captains order slip correctly and gives it to the cashier. 4. Bartender prepares drinks and serves together with peanuts or chips and cocktail napkin.
5. Bartender lights guest’s cigarette (if any ) and changes ashtray even with only one cigarette butt. 6. Bartender should make guest feel at home and should not be left unattended. 7. As soon as the guest consumes his /her drink bartender asks if he /sh.e wants another one. 8. If guest does not want any mare drinks. bartender requests cashier to prepare the bill. 9. Bartender presents the bill ( in a bill folder ) upon request of the guest only. 10. When bill is settled, bartender thanks the guest. 11. When guest is leaving, bid good-bye and invite him/her to come back. Say, “Thank you for coming, hope to see you again.” 12. Bartender clears soiled glasses, wipes bar counter and resets for the next guests.
WINTER WARMERS
MENU INGREDIENTS
PREPARATION AND SERVICE PROCEDURE
WINTER WARMERS
Piping Hot Drinks for Nappy Days and Cold Evenings
HOT TEA PUNCH Hot English Tea with Himbeergeist, Sugar And a slice of Lemon RMB. 00.00 JAMAICAN SUN Dark Rum with Steaming Hot Lemon Tea RMB.00.00 IRISH COFFEE Coffee and Irish Whiskey, Sugar Whipped Cream and Kahlua RMB.00.00 DRAMBUIE COFFEE Drambuie with Coffee, Sugar Whipped Cream and Dahlua RMB.00.00
CAFÉ BON VIVANT Coffee,Cognac and Cointreau Blended to Perfection RMB.00.00 MEXICAN COFFEE Tequila and Tia Maria coffee With Whipped Cream RMB.00.00 CAFÉ ALLEGRO Hot Coffee flavoured with Italian Liqueurs –Galliano and Sambuca RMB.00.00 Prices are in RMB and subject to 15% surcharge
RECIPE FOR WINTER WARMERS Piping Hot Drinks for Nappy Days and Cold Evenings
Jing Lun Hot Tea Punch: -White sugar on glass rim -English Tea Bags in Hot Water -1 oz. Himbeergeist – flame and add brown sugar and stir -Pour hot tea into the glass -Put a rounded slice of lemon into the glass -Serve on a plate underliner with paper doily.
Jamaican Sun: As above, using Jamaican Kark Rum
Irish Coffee :(see next page for detailed procedure ) -put white sugar on Irish Coffee glass rim -Prepare 2 more extra glasses. -Pour 1 oz. Jameson whiskey into a glass and flame for 30 seconds by pouring back and forth using the other glass. -Add brown sugar and stir. -Heat Irish coffee glass (with sugar on rim ). Transfer the whiskey into it. -Pour coffee and add whipped cream on top. -Add few drops of Kahlua. -Serve on a plate underliner with paper doily and a tea spoon.
Drambuie Coffee -As above, using Drambuie instead of Jameson Irish Whiskey.
-No Kahlua
Café bon Vivant -As above, using ½ Cognac and ½ Cointreau
Mexican Coffee -As above, using ½ oz. Tequila and ½ oz. tia Maria
Café Allegro -As above, using ½ oz. Galliano and ½ oz. Sambuca IRISH COFFEE PREPARATION (for one person ) EQUIPMENT NEEDED 1. Burner 2. Irish Coffee Glass 3. Teaspoons 4. Coffee Pot 5. Bread plate with doily paper 6. Red wine glass (2 pcs.) 7. Dessert spoons (2 pcs.) PROCEDURE: 1. Pour a little amount of Irish whiskey on a B/b plate. 2. Dip the Irish Coffee glass rim into the Whiskey. Rim the glass with white sugar. Put aside. 3. Warm the 2 glasses of red wine. Pour 1 oz of Irish Whiskey into a glass. 4. Flame and pour back and forth into each glass for 4 times. 5. Put brown sugar and stir till sugar dissolves . 6. Heat the Irish Coffee glass and transfer the Whiskey into it. 7. Pour Coffee and top with whipped cream. 8. Add few drops of Kahlua 9. Place on a plate underliner with paper doily serve with a tea spoon on the side. 10. Serve and say –“Enjoy your Irish Coffee Sir/ Madam”. INGREDIENTS: 1. Jameson Irish Whiskey 2. White Sugar 3. Brown Sugar 4. Hot coffee 5. Whipped Cream 6. Kahlua
