Service Standards

PREPARINGTHETABLEFORSERVICE The Table: Obtain all of the necessary silverware from the service station and place it on the silverware tray Place the silverware on the table in front of each guest as needed Remove any silverware that is not needed Place any necessary condiments on the table based on the guests’ order (ketchup, hot sauce, parmesan cheese, soy sauce, chili sauce, etc...) Arrange the wares so that the food can easily be placed in front of each guest, or between the guests/in the middle of the table for sharing

A guest should have all silverware and condiments BEFORE they need it, so they can easily and thoroughly enjoy their food once it arrives. It is also your responsibility to make sure the table is arranged and organized so that when the food does arrive, it can easily be placed in front of each guest, or between the guests/in the middle of the table for sharing.

DO's: Place silverware on the table using open- handed service Remove the excess silverware, one piece at a time, if it is not needed for the first or any additional courses Arrange the wares on the table if necessary so as to make space for the food to be placed Carry the silverware and condiments to the table using a tray

DON'TS: Leave anything on the table if it is not needed Carry the silverware to the table in your hands or without using a tray Tell the Member to move or get out of your way