Flavours

Set up and take out napkins at night. Fold table cleaning triangles and wine torchons. Wipe down wine coasters and wine buckets.  Put out service trays. At end of shift, put them to wash. 

Brew Reg/Decaf Coffee. Stock & organize dairy products by FiFo. Stock tea pots, coffee cups, tea cups, saucers,  creamers, doilies and square plates. Refill sugar caddies, Honey jars, tea box. Espresso Machine: Stock Decaf/Reg coffee pods -double serving-, cappuccino mugs, sugar sticks, espresso glasses/spoons. Refill cinnamon pourer if necessary. After shift clean coffee urns, carafes, espresso machine, and coffee station.

Brew Reg/Mango/Rasp Iced tea for stations. Fill Ice well. Put on soda sprouts at opening and take off and soak in soda water at closing.  After shift, empty iced tea urns, wash and dry. Ensure station is cleaned before, throughout and after the shift. 

Check and re- fill to-go station with: boxes, bags, pints/quarter containers and lids, saucers 2oz/4oz and lids. Restock stations with cocktail napkins and straws, to go cups, to go lids. Put away requisition and take all items out of boxes. Fill out requisition Form and give to Manager on duty. 

Cut fruit for station and put in caddies with pair of tongs. Dispose all fruit at end of the night.  

Restock pint glasses, water glasses and wine glasses in station. Keep racks organized at station and dish pit throughout the shift. Fill water pitchers, at end of shift put them to wash. 

Light and put out candles on every table inside at beginning of shift.  At close, empty glass holders and put at dish pit.  Store in front Credenza.

Wipe down and fill all Salt & Pepper shakers. Put them on every table at beginning of shift, put them back into credenza at closing.  

Polish and organize silverware and bring out steak knives. Set up silverware marking trays with black napkins. Closing: Collect and clean silverware marking trays. At Close, carefully wash & polish Steak Knifes (ask Chef for further instructions). Put the tray back into hostess cabinet.  

Members are seated with menus brought by the hostess.  

Greet guests within 2 minutes of the table being seated with a smile, eye contact, and your opening phrase.  State your name and ensure they know you are their server.  

a)  Offer tap water or bottled water for table.  If they would like bottled water, ask still or sparkling.  

b)  Direct the guests’ attention to the wine list.  

c)  Remove any extra settings or glassware if vacant seat.  

d)  Serve water, clockwise around.  

e)  Describe any specials, including prices.  If the kitchen is out of any item, inform the table.  Suggest a specific beverage such as iced-tea, glass of wine, or cocktail.  Take beverage order.  

With-in 4 minutes, serve beverages from the right side, ladies are served first, with the right hand or in whichever manner is least disruptive to the guest.  

a)  Offer to take the food order; suggest a first course or a specific starter.  

b)  Remove the menus and mise-en-place silverware (soup spoon, cocktail fork, etc.)  if needed.  

c)  Fire Bread button at this time, runner will bring bread and butter to table.

a)  Appetizers are to be served within 8-12 minutes from the time they are ordered.

b)  Ensure share plates are at table if starters are being shared.  

c)  With-in 2 minutes check-in with table for second beverages and water refills.

a)  Appetizers are cleared after all members have finished.  

b)  Remove dishes from the right, with the right hand or in whichever manner is least disruptive.  

c)  Mise-en-place the silverware (steak knives, cocktail forks, spoons, etc)

a)  Entrees are served within 5-7 minutes after clearing the appetizers or within 10-15 minutes if they were ordered directly.  

b)  Server and runners hand serve dishes. Server takes seat 1 & 2.  Ladies served first.

c)  Check-in with table as soon as entrees arrive for missing items, sauces, additional beverages, bread, butter, silverware, water refills or any other items the guest may need before beginning to eat entrees. “I wanted to ensure all items have arrived as requested”

d)  If ordering a steak, request the member to slice into steak to ensure proper temp

Within 2 minutes of the food being served, check back in with the table:

a) Verbal – Offering a second beverage, ask a specific question about the food.

b) Visual – Eye contact with the guests.

c) Physical presence – at the table, pouring water or wine.  

a)  Initiate clearing by approaching table and asking the last person eating if you may clear the table; if a large table ask assistance from a fellow co-worker.  

b)  Remove entrees from the right side with the right hand.  

c)  Crumb the table with a clean wiping cloth.  

d)  Remove Salt and Pepper

e)  Suggest coffee, cappuccino, espresso or an after dinner drink.  

f)  Bring the dessert tray to the table, point and verbally list the desserts selection.  Describe 1 or 2 desserts which are your favorite.

g)  Mise-en-place silverware accordingly along with any share plates needed.

a)  Beverages are served within 2-3 minutes from the time they are ordered.  Ladies are served first.  Beverages are served from the right side with the right hand.

b)  Deliver milk, sugar caddie and honey with tea

c)  Desserts are served within 4-5 minutes from the time they are ordered.  

Within 2 minutes of desserts and coffee served, check-in with table.

a)  Remove dessert plates from the right side with the right hand.

b)  When clearing desserts ask, “would you all care for anything else this evening?”

c)  If the member asks for the check, bring the check (with-in 3 minutes)

d)  Drop off Check with petti-fours as thank you  

e)  Always say something when laying the check down on the table such as “Whenever you are ready” OR “Take your time,” etc.

f)  If the member does not ask for the check bring the check to the table (with-in 10 minutes) 

g)  Always say something when laying the final check down on the table such as “Thank you”, “Have a great night”, “It was a pleasure”, etc.